30 • November 2015 • UPBEAT TIMES, INC. November Gratitude!
gravy. Armagnac, and all inebri- ating beverages, were topics of heated discussions in our gather- ings since seven of the men were executive chefs and my dad a well-known general manager of a club containing a leading gourmet restaurant in New York City. I learned, from a ridiculously
early age, “to taste, always taste,” a small teaspoonful of just about anything anyone has ever ingested in the way of foods and beverages. Armagnac requires respect, since it is the oldest brandy of France made in that eponymous, beauti- ful region close to the Pyrenees Mountains.
Most adults praise that heady distillation of special grapes. Food historians maintain that in the 14th century they thought Arma- gnac could cure everything—even “wounds of the skin.”
Another
fruit based brandy: “Slivovitz,” plum based, was much admired by the Hungarians in our assem- bled group who kept tasting way more than a tiny teaspoon with
me. Armagnac, Slivovitz, Cherry Herring, or Courvoisier are exqui- site delights after a feast, savored in tiny glasses along with great coffee, relaxed, lengthy conversa- tion, and small sweets. For a grand occasion, reserve a rare Chateau d’Yquem sauterne or the richest gold-coined Tokay and forget the coffee and sweets. Save Kirsch for fondue. For some hilarious fun and laughter, Phil Rosenthal, the TV writer and producer famous for his work on “Everybody Loves Raymond,” now has his own foodie series: “I’ll Have What Phil’s Having!” Locally on PBS stations Monday nights. Phil’s enthusiastic, funny delight in food, wine, friends and family took him to a joyful jaunt to Italy. Best episode so far. Worth buying.
This holiday time, do contribute to helping those who need meals. “Sonoma Seniors Today,” the lat- est monthly newsletter of The Council of Aging, told of “The Noble Spoon” nutritious entrees
... continued from page 28 Your Friendly Bacteria
prepared for Meals on Wheels but now also available at super- markets. A percentage of sales is donated to the Meals on Wheels program. Huge thanks to more hard-
working folks: to Dr. Serrano and staff at St. Joseph Annadel Medi- cal Group. To the great Pennzoil team that keeps our ’94 “Quasi- Modo” car moving. Thanks Nice Guys Movers! who carefully re- united family with items that spell Home. Thanks Trisha and pals at Whole Foods.
Big thanks to Mgr. Victor Rossi, Marina, Joe D., Justin, Chris, and all at Yulupa Ave super-clean Safe- way for their genuine friendliness, cheery smiles, and adding many new nourishments in stock to keep us chugging along gratefully. Must not forget our favorite clas- sical music station KDFC—com- pletely listener sponsored. Always grateful for brilliant programming on PBS, locally KQED!
Have a safe and Happy Thanksgiving to all! ~Ellie
Dr. Melissa DeForest, ND ~
melissa@northskyclinic.com
Petaluma, CA. ~ Our gut bacte- ria are all the rage in today’s sci- ence and medical literature. And it’s no wonder, since we now know that these little buggers regulate so much of our body’s daily functioning. The microbiome is what we call all the bacteria, viruses, and yeast that live in and on our bodies, and it’s something you might want to know about since they out- number your human cells ten to one! Each person can vary quite dra- matically in the types of bacteria that live in their large intestine, but for the most part a healthy person has a huge diversity of friendly bacteria mixed with a little yeast, some unfriendly bac- teria, and viruses. You can think of it like a village, where the friendly bacteria predominate, but the unfriendly bacteria, yeast, and viruses live there too. Each friendly bacteria has a
job and does it well. When the village is running smoothly, the friendly bacteria assist our body in many different ways. They help to break down the food we eat so we can digest it. They help in the absorption of some miner- als. Some of our crucial vitamins like B vitamins and K2 are actu- ally made by the friendly bacte- ria, as well as other compounds which directly feed the intestinal cells and keeps them healthy. This village also trains and regulates our immune system,
since over 70% of our immune system is in and around the in- testines. It shapes our body’s ability to recognize what is safe and what should be destroyed. Certain friendly bacteria reduce the inflammation response, which is good because too much inflammation in your intestines leads
to destruc-
tion of the tissue. A healthy micro- biome
also leads
to a happy per- son, overall. The
friendly bacteria produce over 90% of your body’s serotonin. This neurotransmitter keeps your digestion regular and your brain happy. There is a direct connec- tion between the brain and the intestines. Our gut is truly our second brain, and they are in con- stant communication with each other. So trust your gut next time it tells you something!
The microbiome is truly an amazing yet under-appreciated part of our body. Stay tuned in the following editions of the Upbeat Times to learn more about how to take care of your microbiome, and what can hap- pen when it becomes out of bal- ance.
About the Author: Dr. Melissa DeForest, ND is a naturopathic doctor and owner of North Sky Clinic in Petaluma, CA. She believes digestive health is the foundation for total body wellness. See ad on page 6.
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http://www.lovearts.info/playhouse-crystalkids.html 30 • November 2015 • UPBEAT TIMES, INC. Hold a true friend with both your hands. ~Nigerian Proverb
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