MY TONGUE HAS A MIND OF ITS OWN

 It's February already. One month into the New Year. Like so many others I started the year with a number of resolutions. By and large I've kept to them. They've not all been to do with health, but one certainly was. And as resolutions are most likely to stick if you are accountable and if you constantly remind yourself of your goal I post today about my feelings about food as of one month on in my new target (Which is good health, naturally ! ).

I believe three things.

1. Tastebuds are not necessarily your friends. Manufacturers and chemists are making large profits by entertaining our tastebuds for a few moments at a time. We are no longer using our tastebuds for pure survival, but for recreational reasons and for emotional support.
2. Different people are born with different experiences of taste sensitivities. There are super-tasters - people with a much greater concentration of taste buds on their tongues. They taste more intensely than the majority. Did you know that within the general population there is a wide range of taste experiences. And taste includes sensations of heat, texture, and pain - such as heat from chillies. As bitter foods are avoided and sweet, salty and creamy foods are actively pursued this impacts food choices, and this in turn impacts health. So your taste buds play a role in your health.
3. We can no longer depend on our taste buds to keep us out of trouble and to point us in the direction of where our best choices in food lie. With the advent of refrigeration, irradiation, and sell by dates, with the growing lucrative market that panders to our food taste and sensation preferences - in the form of sweetness, saltiness, oiliness and creaminess ( high energy foods that were once necessary for our survival as a species ) -,and with the development of non-biological or man-made additives to, on, or in our foods which to all intents and purposes are tasteless, odourless and nutritionally valueless, we can no longer rely on our senses to help us make optimum food choices for our health. Nature and evolution have hardwired us to seek out high energy foods to ensure that we are fit enough to reproduce. Once we have satisfied this urge nature has little more urgent use for us. Eating a high fat, high sugar, high salt diet is good for survival of the human race in general and us in particular in the shorter term  but it does us, as individuals, no good in the longer term,and leads to chronic degenerative diseases.

So, once again, our taste buds are not necessarily our friends.  Now some people say that it takes a month to break a habit. The Internet is full of 21 day challenges aimed at rebooting our minds and retraining us in our food and lifestyle choices. I personally believe that it takes a lot longer than this to retrain ourselves to make lifestyle choices, and perhaps that's why so many of us fall off the wagon , expecting things to all run smoothly by the end of the challenge. I think that with food habits we're dealing with very deep and primitive instincts, with cultural norms ( magazines and tv are full of full colour adverts for foods and beverages that really need little selling !), and with emotional memories and linkages ( Can't we all remember the treats, the desserts, the rewards, the family feasts we had in happy times.).  So it can take much longer to change a habit where eating is concerned. But we can change behaviour and intention in 30 days. We can change energy and focus. But a month is only the start. It takes determination and mindfulness and discipline to maintain lifestyle changes. I know from personal experience that lifestyle changes made more than 4 years ago are being maintained by determination , and not habit., by daily decisions, and not by reprogramming. It's just not as simple as doing a cleanse and getting on with it from there. Our bodies and minds often go into auto-pilot mode and that can be a stubborn and pernicious thing.As soon as we relax, all our bad habits of the past reappear. It might seem negative and dis-empowering to suggest that a month isn't long enough. Far from it ! A month will see a significant change in the body. A month is a good start and foundation. I'm simply suggesting that it will take continued determination and intention. I sometimes catch myself still looking for the quick fix, for a magic potion, for a silver bullet.  But the reality is that we live in the real world. A cleanse is a great start, but it won't magically change anyone's preferences. It can't change instinct, and instinct is where our tastebuds operate. Give them sweet, salty, creamy any day of the week. Now fresh fruit and veg are delicious, but they don't give quite the same feeling of comfort and nurture. We don't go out of our way to binge on broccoli. And broccoli doesn't initiate quite the same cascade of reactions in our bodies. I don't know anyone addicted to cruciferous vegetables ! Now sugar - that's a different story altogether!

But, as I say, a month can refocus us, change our energy and attention, change our motivation. So I'm looking to make some changes over the next month. The timing is not optimum - there's holidays coming up and lots of commitments where I'll not have full control of what I eat and do with my time.  But that's life. It's never going to be optimum for change. Waiting for the right time is like waiting for Godot. Pointless. So knowing that now is not a good time, I commit to refocusing myself on healthy lifestyle choices.  I started last month. As so many do. And I have made some very positive changes. I'm just committing to doing the same this next month and consolidating and building on last months. And I'll doubtless do the same thing the month after.

Awareness is knowledge, and knowledge is power. With the best of intentions I will live Today mindfully, to the best of my ability. And, I'm going to acquaint myself with my taste buds today.

 What do I hope to gain ?  Health.   Peace of Mind.   Energy.

So for the next month I will go easy on myself. I'm apt to be very critical of myself. I could have done better last month, but then I did my best in the circumstances. There is no point in regrets or recriminations. It won't change where I am.. The longest journey begins with one step. And I can only take one step at a time.  My legs won't stretch further than one span. It's one step at a time. No negotiation. No possibility of anything else. This is true for me. And as author Kathy Freston says, " Progress, not perfection "

Resources :-
There is a very interesting podcast available for download from itunes that talks about our taste buds. It's the All In The Mind podcast entitled  " Mmm...that's tasty "  (March 4th 2011) . Host Natasha Mitchell  interviews psychologist Linda Barloshuk on March 4th 2011.

Making Plans

Yesterday I received the results of my recent scan, and I am DELIGHTED to report that all is still stable. I can't express my relief. I recently lost a dear friend to Breast Cancer, a friend who also fought the good fight with diet and lifestyle changes. She battled to the end and it saddens me greatly that the world has lost such a huge spirit. This disease is just too cruel for words, and as there are no words, I will speak of more optimistic things.



Recently I was persuaded by my friend Susan to tell a group of friends about my lifestyle changes and to show how anyone can follow suite. I have now given a few of these talks. I started with a very intensive day demonstrating juicing and how to make smoothies and sorbets, how and why to sprout seeds, and the advantages of incorporating more raw foods into our meal plans. I made a raw lunch which if I'm honest took 2 days to prepare. The feedback I received was very favourable with the only complaint being that it was perhaps too information - dense ( I did want to give value for money ! ) I followed up on this one with a day dedicated to indoor gardening which included a demonstration and talk on the wonderful world of sprouting seeds. I demonstrated the different seed sprouters on the market, ranging from a jar to the high-tech EasyGreen electrical sprouter that waters and rinses the seeds automatically. Everyone had the opportunity to purchase seeds for sprouting at home and we all sowed sunflower seeds and peas in seed trays to take home to grow on for green shoots.



This term I started a course called Healthy Lifestyle Choices, a series of six talks and demonstrations which runs fortnightly. The sessions involve explanations, and demonstrations.

• In week one I talked about our fabulous body, our cells, our energy. I brought in my own juicer and my blender and demonstrated a juice or smoothie - my memory fails me here. I do remember I didn't have enough time to do everything I had wanted to do.


• In week two I talked about the bodies PH and about acidity and alkalinity. I demonstrated making a juice with a blender for those who don't have a juicer. I also demonstrated a hummus or guacamole or tapenade - my memory deserts me again and I offered recipes for these. The plan was to offer alternatives for snacks and spreads for lunch, and for wholefood salad dressings.


• In week three I talked about meat and dairy. It was at this point that I was preparing for my scan and it was also just very shortly after my dear friend passed away. As a consequence, I tried to make a very compelling case for avoiding, or reducing the quantity of dairy and meat we eat, or at the least being aware of what we put in our mouths. I believe it came as a bit of a surprise to some of my listeners. I just hope they return ! I demonstrated a nut cheese ( which can be used as a substitute for cheese, or butter ) and an avocado based lime pudding with nut crumble and nut cream. Thankfully there was no-one present with a nut allergy. ( I had emailed out asking to be informed of allergies prior to the start of the course, but as I received no replies it has given me carte blanche )


• Week four's plan is to talk about the glycaemic index, and the effect of sugar on our bodies. The demonstration will be a lentil loaf with a vegan gravy. This is a very versatile recipe which can be served warm with gravy, or cold as a pate or sandwich filling. It is cooked, but dark nights and cold weather call for warmer foods, and raw foods will now have to wait for the sunshine of Spring. The vegan gravy recipe is very meaty in ? what's the word ? feel ? As I did a job of criticising too much animal protein in the diet, the plan is to offer easy and delicious alternatives.


• Week five will be about the wonderful brain, and hormones and freely circulating chemicals, and their effects on our physical bodies ( what other kind of bodies do we have !! ) I'll be sharing the information I have on how wondrous the whole symphony of the body is, and how genes do not always determine destiny. I am intending to also talk about the benefits of meditation and relaxation and pass on some of my favourite techniques and resources. I'm really excited about this one. I am undecided about the weeks recipe for this one at this stage. Time may prove tight if I demonstrate some of the techniques I'd like to. I think I'll have a better feel for it on the day, but will go armed with a recipe and ingredients and see how time goes.


• The plan for week six is to talk about some of the hazards in our environments. This was the most overwhelming issue for me to take on board, and the most recent. I'm certainly not an expert, but I will be passing on what I have learnt so far. As it is the last session before Christmas, I thought it would be nice if everyone could take something away with them. I make my own moisturizers and scrubs and the plan is for us all to make some to take away. I will bring in some pretty little pots, and there will be gift-wrap suggestions from my friend Susan who is a gifted floral artist and florist.

It hadn't been my intention to carry on and do any more sessions after this last one, but as I've had very positive feedback, and more importantly, my scan result was reassuring I would certainly consider continuing for another few sessions. I think what I have learned from this experience is that there is a lot we the public don't know about nourishing ourselves, and I mean nourishing in its widest meaning. I sometimes forget that the knowledge I have gained with such difficulty wasn't always widely available, and that others are in the position I was in prior to diagnosis. Of course the reason for doing the demonstrations and talks was precisely because it was so difficult to take on this information, and as the opportunity arose I jumped at the chance to pass it on to others. The adage An ounce of prevention is worth a pound of cure is just so true !! But occasionally, I feel so settled in my new lifestyle that I am sometimes momentarily puzzled that others don't know what I do and act accordingly. I am also sometimes extremely frustrated by this - when I'm in the supermarket, or trying to find something on a restaurant menu for example !

The other thing I'm learning is not to try to cram so much information into two short hours !! I want desperately to pass on this information while I can, and cancer is my constant companion, sitting on my shoulder. It is a motivator to act now, act quickly whilst I have energy and am well. It is also a demotivator, always there and never giving any hints about how far ahead I can plan. As a consequence I operate within a shorter time-frame than most other people. I have been trying to pass on the most important information as efficiently and succinctly as possible in my talks and demonstrations, but perhaps I'm in danger of overwhelming people, as I've overwhelmed myself in the past. So perhaps a little recapping may be in order. And the advantage of recapping is that the information all starts to dovetail into itself. It's all interconnected, but you just need to have a basic understanding of the bits before you see that they do all fit together.