Check This Out!
Support Group Meetings:
When: June 17, 2015
Where: Escondido, CA
Who To Call: Valerie Gersch N.D.
Phone No: 760-749-6331
When: June 23, 2015
Where: Los Gatos, CA
Who To Call: Joan Miller
Phone No: 408-866-0295
To join a support group in the San Diego area:
Call 760-749-6331 for details
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New information for better health will be included in the Kalos news each month. This month it is about leafy greens and other green veggies with some cautions on over-using them.
We know that green vegetables are really healthy for us, yet when over-using certain ones on a daily basis one can disturb their mineral health. Recently my granddaughter, Jacquelyne Price, shared with me the research that changes how I will use leafy greens in the future. This has spurred my doing some more research on the subject.
I have always said (as per my training of 50 years ago) to never cook spinach. The truth is spinach should only be used in moderation when eaten raw. It is the cooking of the spinach, as well as broccoli, chard, mustard greens, beet leaves, etc. that destroys the oxalic acid. So if you are a person that loves to have those healthy green drinks ever day, please take notice, and only use a small amount, as otherwise you may become low in many minerals. The problem with excessive oxalates in the body are two-fold: first, the restriction of mineral availability, hence depriving the body of essential minerals and second, the potential to form kidney stones in susceptible individuals.
Oxalic Acid increases as food matures, so young spinach etc., is the best. Don't misunderstand though, as oxalates are good for the body and even essential. Our bodies make them from other substances such as vitamin C. Oxalic Acid is found in greens of the Amaranthaceae family such as spinach, Swiss chard, beet tops, lambs quarters and amaranth, plus sorrel, parsley and rhubarb. It imparts a sharp taste to beet greens and chard that is felt in the throat. Other foods high in oxalates are almonds, cashews, buckwheat, un-hulled sesame seeds, tea, coffee, chocolate, textured soy protein, beets.
Low oxalate greens are lettuce, celery, chickweed, watercress, escarole, asparagus, dandelion, and the members of the brassica family or cruciferous such as kale, bokchoy, collards, mustard greens, turnip tops, cabbage and arugula.
For more information you can go to the US Department of Agriculture Nutrition Data Laboratory - Oxalic acid in vegetables, or just Google it and look up another web site. Blessings to you! Dr. Valerie
The ELF program is under way! No, we're not talking about a plan to unionize Santa's helpers. The ELF program is Dr. Valerie's Easy Learning Facilitation program to help those children struggling to learn, but are hampered by dyslexia in some form or another.
We're sure all you facilitators are humming along with your individual practices, seeing clients, and helping them attain optimum health through Kalos principles. You may have encountered a case or two involving dyslexia along the way, and were successful in alleviating those conditions as they came up.
Well now you can take a pro-active stance to help those who may never come to you. The ELF program is designed to be implemented as a classroom program in schools, be they public or private. It is also designed to be implemented by parents in the home as well. The program utilizes massage points and brain integration exercises to correct and maintain a balanced electrical system.
This could be a helpful addition to your Kalos health facilitation practice. Even if a child is not coping with a dyslexia problem, it has been shown that learning becomes much easier when the electrical circuits in the body are operating at their optimum level. Holds true for adults as well. Just a simple suggestion to a parent or teacher to take a look at the ELF program may make a world of difference in a child's learning progress.
For information contact: Kalos Central Services: 800-775-2567
Times are changing and so are we. Now we have kalos III Seminars, as well as Kalos I Seminars on Power Point. We truly appreciate all the work of Julie Grisham and John Allman who gave us a jump start on getting this done.
Another big thanks to Joe Jenks (Julie's husband) for all his assistance with our computers, technology and warm encouragements. He has been a wonderful help in keeping things working.
If you haven't looked at the following, check it out now!
NEW ABC REFERENCE BOOK FOR KALOS GRADSValerie has added much information to the KIN Section from her latest book on the ABC's of Health. You will find it a marvelous reference book giving you her personal information on all types of diseases along with scientific descriptions of those ailments with their possible causes, emotional involvements, and common priorities using the Kalos 10 Priority System.
Support meetings are being held in various areas:
Los Gatos, California: Joan Miller: 408-866-0295
Near Minneapolis, Minnesota: Laura Robideau: email@example.com