First Week of Class

The Thursday before classes started I found out that a friend of mine was interested in the program as well. We chatted about it on Thursday and by Friday she was enrolled in the progam. I like how she rolls!! The first week was slow starting but didn't take long to get going. We discussed water, digestion and carbohydrates. I will give you what I feel will be most interesting to you (don't want to overload or bore you will all the extra I will need to learn). I will try to keep it short and sweet:

Water:

Our tap water comes from one of the water reserves in North Vancouver. These reserves are protected by trees and have no run-off from agriculture or factories. They are surrounded by trees and forestry. We have some of the cleanest best water in the world! Our instructor says he uses a Brita water filter system and sits the water out on the counter for the chlorine to dissipate. How's that for easy:)

Digestion:

Our food goes through quite a process before it is absored into our bodies. The very first step that you have control over is to chew, chew, chew (your food). This will break down the food better and help with digestion and absorption. It also alerts the rest of your digestive system that food coming down the pipe.

Carbohydrates:

Don't be afraid of this word - we need carbs but they need to be the right ones - complex carbs!

Did you know that some whole wheat flour is white flour with the nutrients put back in. Remember everytime you process something it looses something so the better option here is whole grain flour. In whole grain flour the grains are just crushed/broken down and less processing occurs leaving more nutrients for you and your family. The tricky part here is to determine which company processes the least and go with that one - might take calling the company directly.

We use Anita's Organic Stone Ground Whole Grain Flour

**Please note - the program is all about clean eating - local & organic - so any information I share might not specify organic but it is implied:)