Natural Health Tip Of The Month
Neck Tension Release
Debra McClinton offers this restorative pose for neck tension release. You only need a rolled blanket and a few quiet minutes.
Roll a blanket into a firm, even cylinder large enough to wedge between the base of your skull and the tops of your shoulder blades. Lie back over the roll so it gently stretches your neck; the roll should wedge just under the occipital ridge at the back of your skull and support your neck and your first few upper back vertebrae. Keeping your knees bent, place both palms on your forehead, fingers pointing toward the crown of your head, and bring your elbows close to each other. Close your eyes and tune in to your breath, feeling how its rhythm creates subtle movement. Notice areas in your neck, shoulders, and upper back that seem dense, dull, and resistant to the breath's wavelike action, and invite them to relax against the blanket roll. As your muscles begin to release, slide your shoulder blades away from your skull; you may want to repeat this movement several times as your muscles continue to relax. Remain on the roll for up to five minutes, then remove it and continue to lie on your back for a few breaths, tuning in to the sensations in your neck, shoulders, and upper back.
Although in America many of us automatically think of cow milk when hearing the word “milk”, actually worldwide goat milk is consumed in higher amounts.
Naturopaths and many nutritionists consider goat milk – and yogurt - a healthier alternative to cow milk/ yogurt.
When asked about the reasons, the first one I always mention is not a “scientific” one, but more a philosophical one. Goats are allowed to graze, as a routine part of their lives. Unlike cows, goats won’t survive in a confined environment and they cannot be lot-fed. To me it means a lot to know the animal that produced my food was raised humanely, was able to roam and feed freely, and didn’t need constant treating with antibiotics and other medication to stay disease-free. In the case of goats – this “goes without saying”.
Now to the more scientific reasoning: goat milk is higher in vitamin A and some B vitamins and lower in lactose. The protein and fat, present in similar amounts as in cow milk – are much easier to digest. Research done in Spain (and published in the Journal of Dairy Research and International Dairy Journal) showed that goat milk aids in the assimilation of iron and regeneration of hemoglobin – hence being a food recommended in treating anemia.
One of the reasons for the easier digestibility is the smaller size of the fat globules in goat milk. This also results in a naturally homogenous milk (whereas cow milk needs to be mechanically homogenized), and is in my opinion also the explanation for the smooth, creamy, velvety taste of goat milk.
Goat milk allergies are almost non-existent.
Read more interesting material about goats and goat milk on the following sites:
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