Meet your Sprout Right Instructors – Part 2

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Last week we introduced you to our Instructors in the 905 area, Kim and Emily. Now, we’d like you to meet our east-end, GTA representative, and our first American Instructor who is also a naturopathic doctor. Yes, we’re international!

Now serving the Beaches and beyond…

Jessica Mowforth, RNT, CNP, and founder of Growth Spurts, is a Holistic Nutritionist in the natural health and green living profession and an expert in food and nutrition from thoughts to tots! Nutrition is especially important during and around the time of pregnancy – for improving conception rates, decreasing the chances of pregnancy complications, and promoting long-term health for mother and baby. With over four years of experience in the nutrition industry, she is passionate in providing optimal nutritional services and making the stages of pregnancy more comforting and enjoyable. Jessica graduated from the Institute of Holistic Nutrition with first class honours sharing her knowledge with many through consultations, workshops and TV appearances as a nutritional expert on Global’s News at Noon.

Catherine O’Halloran B.Sc, ND is a Naturopathic Doctor practicing in Boston and Grafton, MA.  She has a special interest in pediatric health and prenatal care.  Dr. O’Halloran uses natural therapies, including botanicals, homeopathy, clinical nutrition, physical medicine, lifestyle counseling and mind-body medicine, to treat the root cause of disease.  She is a board certified ND and currently holds a physician’s license in Vermont.

Visit www.catherineohallorannd.com for more information.

 

Would you like a Sprout Right class in your area? Get in touch!

 

May 15th, 2013 | Posted in Uncategorized | 0 Comments »

Meet your Sprout Right Instructors!

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Now serving Bowmanville area – Meet Kimberly

Sometimes problems can arise we cannot explain, for example the baby has not pooped in days, there are funny spots (eczema) on their skin, their immune system is weak, they have dark circles under their eyes, they won’t sleep or settle or maybe as “simple” as they will not eat their veggies.

Instructor Kimberly Ignas, a Holistic Nutritionist and owner of Appreciating Health, looks beyond the surface.  As a mother of one lovely boy, Kim believes the absolute most important time in a human’s life for wholesome healthy nutrition is in the womb and during a babe’s 1st years.

As a Certified Sprout Right Instructor she will be running two programs, Baby 1st Years Program and Toddler Times, as well as one on one consultations with her most popular consultation plan Sugar and Spice and Everything Baby Plan.

 

Meet Emily – York region’s Sprout Right Instructor

As a nutritionist and mother, Emily’s goal is to teach and inspire you to choose the best foods for your family’s lifestyle – foods that will have a lasting impact on you and your children’s present and future well-being.

From food allergies to food jags, Emily counsels based on current research and common sense. Her credentials include an Honours Degree in Foods and Nutrition  from the University of Western Ontario as well as the Registered Holistic Nutrition diploma from the Canadian School of Natural Nutrition. Her areas of interest and specialty include:

Pre-pregnancy and pregnancy
Infant and Early Childhood feeding
Heart Disease Risk Factor Modification
Nutrition and Brain Health (especially ADHD and Autism)
Natural Family Menu Planning

In addition to being York Region’s first Certified Sprout Right Instructor, Emily also teaches food literacy and meal prep skill in schools, provides guest lectures on health and nutrition to local high schools, and writes for alive magazine.

Her proudest accomplishments, however, are her two active boys, age 8 and 1.

Check out her Markham classes here.

Stay tuned to meet our East end and south-of-the-border Instructors!

What do you think of our Certified Instructors?

May 4th, 2013 | Posted in Uncategorized | 0 Comments »

Do you know how to make a good stock?

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No, I’m not talking stocks and bonds. Soup stock, the old-fashioned way, no cartons or cans involved.
Scary thought? It shouldn’t be.

With children catching colds and other viruses, I firmly believe that many restless nights and boxes of Kleenex can be saved by serving a homemade chicken soup on a weekly, if not daily, basis.

Here’s the basic stock recipe, to which you can add your kids’ favourite veggies, bits of chicken, or noodles:

Homemade Chicken Stock
Servings: 8 cups (2 L)

2 lb (1 kg) chicken bones, necks and wing tips (for best flavour, roast bones in oven before making stock)
2 onions (unpeeled), roughly chopped with skins on
2 large stalks celery (with leaves), chopped
1 carrot, chopped
3 cloves garlic smashed
6 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
1/2 tsp whole peppercorns

In stockpot, combine chicken, onions, celery, carrot, and garlic, parsley, thyme, bay leaves and peppercorns. Pour in 14 cups (3.5 L) water; bring to boil. Reduce heat and simmer, skimming occasionally, for about 4 hours.

Discard chicken bones. Strain stock with a sieve into large bowl, pressing vegetables to extract liquid. Cool and refrigerate overnight to set the fat on the surface. Skim off and discard. Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Does this sound too involved? It can be. That’s why I’ve made a point of roasting a chicken for dinner so that I can make stock and use the leftovers for chicken and veggie noodle soup. It’s quite streamlined that way.

If you’re usually pressed for time, start collecting bones and scraps of vegetables in a bag or container in your freezer. Use the scraps and bones whenever you have time.

Better than Cold-FX?

Many years ago, I saw a presentation by the founder and chemist who created Cold-FX (active ingredient: ginseng). She shared that if she could have found a way to get chicken soup into a capsule, that would have been her first choice for the product.

Chicken stock has been proven to thin mucus secretions and when used in a  noodle and vegetable soup, it offers carbohydrate for energy, protein from chicken to fuel the immune system and vitamins and phytochemicals from the veggies (especially if you’re using dark green ones!).

There’s also zinc and the warming hydration, and the feeling that you’re eating something made with love, that you just can’t get in a bottle.

 

Have you cured a child with soup before?

April 23rd, 2013 | Posted in Healthy Kids, Recipes, Staying healthy | 0 Comments »

What you need to know about GMOs

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Here at Sprout Right we’ve always been all about organic, whole and natural foods – meaning no GMOs. With the “Monsanto Protection Act” making a splash, we thought we should share some little-known “technical details” about GMOs as researched by the David Suzuki Foundation.

Myth: GM foods are safe to eat

Truth: Numerous studies show that GM foods can be toxic or allergenic

Mice fed GM soy showed disturbed liver, pancreas and testes function. Female rats fed GM soy showed changes in uterus and ovaries compared with controls fed organic non-GM soy or a non-soy diet. Similarly, rabbits fed GM soy showed enzyme function disturbances in the kidney and heart.

Studies on GM corn, canola oil, potatoes, tomatoes and rice have produced similar results.

Myth: Those who claim that GM foods are unsafe are picking and choosing data, since many other studies show safety

Truth: Studies that claim safety for GM crops are more likely to be industry-linked and therefore biased

A review of 94 published studies on health risks and nutritional value of GM crops found that they were much more likely to reach favourable conclusions when the authors were affiliated with the GM industry than when the authors had no industry affiliation. In the studies where there was such a conflict of interest, 100% (41 out of 41) reached a favourable conclusion on GMO safety.

We’ve seen similar biased “research” from the tobacco industry. GM foods are the new tobacco.

Myth: GM foods have been proven safe for human consumption

Truth: The few studies that have been conducted on humans show problems

Most research has been on animals for obvious ethical reasons. Consider the following results from a few human studies.

 

Be a “sticker stickler”.

In one study, one of the volunteers showed an immune response to GM soy but not to non-GM soy. GM soy was found to contain a protein that was different from the protein in non-GM soy. This shows that GM foods could cause new allergies.

In another study on human volunteers fed a single GM soybean meal, GM DNA survived processing and was detected in the digestive tract. There was evidence of horizontal gene transfer to gut bacteria. (Horizontal gene transfer is a process by which DNA is transferred from one organism to another through mechanisms other than reproductive mechanisms.) This enables one organism to incorporate into its own genome genes from another organism without being the offspring of that organism.

Do you want GM soy to become part of your DNA? Didn’t think so. And that was from one meal.

A study conducted in Canada detected significant levels of the insecticidal protein, Cry1Ab, which is found in GM crops, circulating in the blood of pregnant women and in the blood supply of their unborn child.

The truth is we don’t know the full health implications of GM foods but the emerging literature does not look good.

However, the biotech/food industry will forge ahead if more consumers do not protest by refusing to purchase GM foods.

Support the “Non-GMO product verified” seal  or become a “sticker stickler” by using UPC codes to determining the safety of your produce.

 

Are you leery of GMO foods?

 

April 10th, 2013 | Posted in allergies, GMOs, Uncategorized | 0 Comments »

More tummy to toddler nutrition….coming soon to a location near you!

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Over the last eight years, Sprout Right has taught hundreds of parents how to feed their children better and nourish their family during the most critical times in development. And, for the most part, it has all been the work of one woman – until now.

We are proud to announce that Sprout Right has expanded its reach by graduating its first class of Certified Sprout Right Instructors. This savvy group of mothers and mothers to-be are all registered holistic nutritionists and naturopaths with a passion for children. Their mission – to teach parents how to make whole, natural and organic food for their babies and toddlers. Over the course of the next few months they will be sourcing locations for Mommy (of Daddy) Chef classes all over Toronto, the GTA and across the border in Boston, MA! Look for them in your local church, drop-in centre, or baby store.

Parents are in the dire need of nutrition education. Just this past week, the Globe and Mail reported that many parents are introducing solids at the wrong time, oblivious to the impact it could have on their infant’s digestion

Myths and misguided advice abound with everyone from your neighbour’s aunt to your old school family doctor making recommendation that may be inappropriate for your child. Some say to start with meat, others say rice cereal. What is the perfect first solid food? Vegetables and fruit, of course! But which ones, and in what quantities?

Your newly-minted Certified Sprout Right Instructor understands all the questions. She can relate, but more importantly – she can help you feel confident that you are making the right choice amidst all the voices.

In the coming weeks, we will be re-vamping this website to include the micro-sites of each instructor so that you can find a practitioner nearest you and assess the nutrition information you need. It’s an exciting time for the instructors as they look for venues to host their Mommy Chef baby and toddler classes. Please check back or stay tuned for announcements about upcoming workshops by our trained and eager instructors.

Want to have a Sprout Right Instructor come to your neighbourhood? Please, let us know!

 

March 27th, 2013 | Posted in Uncategorized | 0 Comments »

Fermented Foods as Seen on Canada AM

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Fermented foods are popping up everywhere it seems, but are they really worth it or is it just another fad?

An age old practice, fermenting preserves food when there were no fridges, freezers or ways to keep produce throughout the seasons without fresh. Fermenting food is super cheap, very low maintenance and from a nutrition stand point packs more nutrients per bite than non-fermented.

Why bother?

Read More

March 4th, 2013 | Posted in Fermented Food | 0 Comments »

Vitamin D decoded

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It’s been over 5 years since the Canadian Cancer Society put vitamin D on everyone’s mind by increasing their recommendation to 1,000 IU per day during the winter months as preventive measure. Doesn’t it seem like the more something’s in the news, the more questions and confusion abound?

With vitamin D, it’s important to remember that it’s a unique vitamin because you can’t get much of it from food. The average diet, no matter how healthy, comes no where near the 1,000 IU mark. For this reason, some integrative health practitioners even prefer to think of D as a hormone instead of a true vitamin. And, it does so much more than the average vitamin.

Chemically known as cholecalciferol, vitamin D has been linked to lower rates of heart disease, diabetes, MS, osteoporosis (it’s historical use), skin inflammation, depression and other mood disorders – especially seasonal affective disorder aka SAD.

As we near winter’s end, practically everyone knows someone who gets just a little SAD as levels of D drop to an all time low. Even children need extra vitamin D at this time of year to keep them on an even keel.

Before you reach for sweets, or take your moodiness out on your family, please consider getting a lift from a little extra vitamin D. The best source, hands down, is Mr. Golden Sun, but he doesn’t shine down on us very consistently. (When the sun is out, grab the kids and play outside for 15-20 minutes. It will do a world of good!) The next best sources are:

  • Sardines canned in oil (go for the BPA-free Raincoast brand) – about 250 IU per can
  • Cod liver oil – over 1300 IU per tablespoon
  • D drops – they come in adult and infant doses

Some supplements also combine vitamin D with omega-3 essential fatty acids – a nifty idea for double the brain, mood, and heart health boost.

Vitamin D3 is the most common and best form of vitamin D to take. It is made by exposing a certain type of cholesterol to UV rays (just like the natural process in our skin). Other forms of vitamin D, like D2, come from mushrooms and are not that well absorbed.

Above all else, note the everyone’s requirement for vitamin D is a little different depending on age, skin pigmentation, level of sun exposure and health status. A quick blood test from your doctor or naturopath will tell you whether you are indeed in need of supplementation, and what amount is appropriate for you.

Do you take vitamin D?

 

 

February 26th, 2013 | Posted in Staying healthy | 0 Comments »

Itchy baby? Hold the lotions and think gut flora first

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New research shows that children with eczema have a more diverse set of bacteria in their guts than non affected children. Their gut flora also looks more like that of an adult’s microbiome than that of a healthy toddler – and that’s the crux of the problem.

Everyone’s gut bacteria depends on its environment and the food we feed it. Children are no different. At birth, children born vaginally are inoculated with a host of beneficial bacteria from the mother. This bacteria grows and grows, with reinforcements from breastmilk, and a healthy number of colonies is reached.

These colonies help your child breakdown and assimilate nutrients from food – and are the child’s army against pathogens. Eighty percent of immunity comes from gut flora!

As the child’s diet expands beyond breastmilk, the number and type of bacteria in their digestive tract changes. Introduction of solids triggers the most significant change ever as each new food supports different microbial strains. Imbalances start developing as some types of bacteria outgrow others.

As the child starts decreasing their intake of probiotic-rich breastmilk – and eating more of whatever Mommy and Daddy are eating – issues with immunity can show up as allergic reactions and atopic eczema.

The link between eczema and other skin issues like dryness, redness, hives or even baby acne has a definitive link to diet.

A lack of probiotic, essential fatty acid and antioxidant intake – combined with excessive consumption of sugar, saturated fat and highly allergenic foods like dairy and wheat – causes incomplete digestion. The remnants of incomplete digestion build up in the gut, sometimes feeding the wrong strains of bacteria, or – worse, they leak through the gut and hit the immune cells directly behind the intestinal lining.

Eczema is just one of the ways that a gut-associated immune reaction can show itself.

Combating eczema and other immune-mediated allergic reactions starts the gut with probiotic therapy that needs to be backed up with a diet that’s free of the allergenic foods that are not digesting properly.

When introducing baby to solids, go slow. Don’t be a hurry to get them onto the foods that the rest of the family are eating. As this study illustrates, an early change towards adult-type bacteria due to an early change towards an adult-type diet seems to be a risk factor for eczema.

If you’re interested in finding out how to preserve the integrity of your baby’s gut flora as they progress from breastmilk to purees to solids, please consider booking a personal consultation.

 

 

February 7th, 2013 | Posted in Healthy Kids, Staying healthy, Uncategorized | 0 Comments »

21 Days to Balance! Day 21

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Today and the past 20 days have given motivation, inspiration and doable tips that will have the rest of 2013 be your healthiest, positive and balanced year yet. Keep up the daily tasks that had an impact on you and share below what you continue. Thank you for being apart of our 21 Days to Balance Program! We hope you are better for it!

Eat
Plan your meals as you plan your week. The distraction of daily life can lead to disorganization around meal times taking you off track. If weekly meal planning isn’t your thing, at least know the night before what’s on the menu for breakfast, lunch and dinner the next day. Get family to contribute ideas so it’s not all on one person (you!). Once everyone knows what’s coming, eating it becomes is longer an issue.

Strengthen

Remember that when you make a decision to change your lifestyle, you are doing just that and for many of us, little eyes are watching. As mother’s, we are creating human beings and modelling how to live and love ourselves. Don’t forget that the next time you want to give up. Set an example and walk the talk!

Balance

Maintain a daily practice. Whether it’s a short meditation, a few postures or a longer sequence, a daily practice will keep you grounded. To keep you coming back to the mat, here’s a complimentary yoga podcast appropriately named Body Balance Yoga.

 

Eat tips are courtesy of Lianne, nutritionist and owner of Sprout Right . Strengthen tips are from Samantha, Pre & Postnatal Exercise Specialist from Core Expectations and Balance tips are shared by Annabel, yoga and meditation expert from Annabel Fitzsimmons Whole Living. Follow them on twitter @SproutRight, @CoreExpectation and @MeditatingMummy.

January 28th, 2013 | Posted in 21 Days to Balance | 0 Comments »

21 Days to Balance! Day 20

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This 21 day program is for YOU! The habits that you create over these 21 days will stay with you for the rest of the year. Each tip won’t take long, but will help you find balance.

Eat

Read ingredient lists of the food, drink and snacks that you buy. The first ingredient on the list is its highest content. The last is the least. Where does sugar fall in the list? Or partially hydrogenated soy oil? High fructose corn syrup? Avoid all if you can.
Strengthen

Look at the big picture and don’t set up unrealistic goals that you will never obtain. You are YOU and you need to support that, nourish that and use what you got to the best of your ability.

Balance

What messages are you telling yourself? What we think has a great impact on what we do and who we are. Read this post about the messages of our minds.

Eat tips are courtesy of Lianne, nutritionist and owner of Sprout Right . Strengthen tips are from Samantha, Pre & Postnatal Exercise Specialist from Core Expectations and Balance tips are shared by Annabel, yoga and meditation expert from Annabel Fitzsimmons Whole Living. Follow them on twitter @SproutRight, @CoreExpectation and @MeditatingMummy.

January 26th, 2013 | Posted in 21 Days to Balance | 0 Comments »

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