Marcia combines the latest scientific findings with traditional healing wisdom to help clients:
- Boost their energy.
- Reach their ideal weight.
- Reverse or recover from disease, including diabetes, cardiovascular disease, and other illnesses.
- Heal digestive problems.
- Sleep soundly.
- Feel calm, happy and confident.
- Prolong life.
- And attain their personal health goals.
Let Marcia help you transform your body and your life. Contact Marcia today for an appointment to discover your maximum potential through the food you eat.
Weekly Health Tip:
Here’s one way to satisfy your appetite and avoid cravings. When you include each of the 7 flavors, you are more likely to be satisfied by your meal and less likely to experience cravings afterwards. So try to include each of the following basic flavors (I’ve included some examples of each):
1. Sweet: winter squash, corn, parsnips, peas, carrots, fruits, chestnuts
2. Sour: lemons, vinegar, sour cherries, cranberries, granny smith apples
3. Salty: miso, shoyu, pickles
4. Bitter: endive, dandelion greens and other leafy greens
5. Pungent or Spicy: raw onions, ginger, garlic, horseradish, wasabi, jalapenos
6. Umami (savory or protein-rich): miso, shoyu, beans, fish
7. Oleogustus. Never heard of it? Neither have most people. This flavor has just been identified by researchers as one of the basic flavors we need to satisfy our appetite. Oleogustus means fatty and includes oily or fatty foods such as: fatty fish like sardines or salmon, olive oil, tahini, peanut butter, and nuts. For more on this newest addition to the flavor pantheon, click here.
There is at least one other flavor—astringent—but it’s much more rare and difficult to include. Astringent foods make your mouth feel dry and puckered. Examples include tea, quince, unripe persimmons, certain pears, the herb sage, as well as banana skins (which I don’t recommend you eat, but you could try licking one to get the feel for this taste).
Exploring all these flavors will make your meals more exciting, varied and pleasing.