Mountain Views News          Saturday, May 30, 2015

12

HEALTHY LIFESTYLES

Mountain Views-News Saturday, May 30, 2015 

 
THE JOY OF YOGA

EXPECT THE BEST


BAD BUGS GOOD BUGS

I am always 
impressed how 
improves my view 
of the world. Just 
the act of taking 
care of myself and 
my body changes everything. Come to class, feel 
better. Repeat. Further, my general outlook begins 
to improve. I’m able to be more active because my 
body feels better. Can you imagine the potential of 
summer time when your body is in shape and the 
mind is feeling good? Wow. 

 If only staying active and maintaining that 
good health were so easy. Life happens, right? 

 It’s during the busiest times that we need our 
yoga the most. Even during the best times as well 
as the worst. We can inspire others and stay well 
during the best. During the challenging times, we 
desperately need the love yoga gives our bodies 
and some “off” time for the mind. 

 Staying positive and keeping positive is a full 
time job. Yoga helps with that. Our problems 
literally seem to shrink in size as our overall 
well being improves. In treating ourselves with 
compassion, we treat others with compassion. 
The world can become a little softer. Really, it’s 
you who’s becoming softer. Cultivating that 
super sweet quality of taking it easy on people. 
Expecting the best. Expect the best in advance and 
let the goodness unfold. 

Namaste and see you in class, 

Keely Totten

What do lettuce, 
beef, cookie dough, 
alfalfa sprouts and 
peanut butter all 
have in common? 
These foods have all 
been affiliated with 
foodborne illnesses 
in recent history. 
Many people get 
sick from tainted 
food and are never 
really sure how they 
got it. If you eat contaminated food, symptoms 
may show up within a few hours to a few days. 
Most people will experience some degree of one or 
more of the following: nausea, diarrhea, vomiting, 
fever, abdominal pain or loss of appetite. 

 So what can you do to prevent or protect 
yourself from food poisoning? For the food itself, 
you should wash your hands, surfaces and utensils 
between different food preparations. This will 
cut down on the spreading of the bad bugs. Keep 
perishable foods as cold as possible when bringing 
them home from the store and then refrigerate 
them promptly. Defrost frozen foods in the 
refrigerator not on the kitchen counter. Keep 
produce away from meats and cook meats to a safe 
temperature. 

 You can’t always be sure you’ll never eat one 
of these bad bugs so you need to make sure your 
body is ready to handle them. The most important 
thing you can do is keep your digestive system 
in tip top shape. You can fortify your gut with 
probiotic supplementation (good bugs). Good gut 
flora will keep your immune system at its peak and 
improve nutrient absorption. I also recommend 
eating lots of raw fibrous plant food everyday as 
they are a good source of prebiotics (food for the 
good bacteria we have to have in our gut). 

 Even if your food hygiene is superior you 
can still be exposed to contaminated food so do 
what you can to keep your body strong and your 
immune system ready to fight off the bad bugs!

Dr. Tina is a traditional 
naturopath and nutritionist 
at Vibrant Living 
Wellness Center


FOOD & DRINK

STAG’S LEAP 

Long before there was Bristol Farms, Whole Foods, and Gelson’s there was Jurgensen’s Grocery 
stores, started years ago by Pasadena Resident Harold Jurgensen, where the "upper crust" did their 
shopping. I know this because long before it was popular for foods to be “organic” and “sustainable” 
I worked there for many years delivering groceries to the service entrances of many local mansions. 
During this time, I learned a lot about aged beef, caviar, produce, and wine -- I remember names like 
Château Montelena, Edna Valley, and Stag’s Leap. These days, Jurgensen’s is long gone, but Stag’s 
Leap is still producing excellent varieties of wine including a 2010 Cabernet Sauvignon that is worth 
an investment.

Stag's Leap Winery was founded in the late 1880’s and makes it’s home in the Napa Valley. They made 
their way through Prohibition to become one of the oldest and most respected wineries, not only 
in California but the entire world. Rich ruby in 
color, their 2010 Napa Valley Cabernet Sauvignon 
has hints of red fruit and spice. This 2010 is ready 
to enjoy now, but has a promise for years of cellar 
age. Remember last week's wine term "aging 
potential"? 

Blend: 86% Cabernet Sauvignon, 10% 
Merlot, 2% Cabernet Franc, 2% Malbec. 
Single Source. 

Dills Score 90

Retail $50, I found it on sale for $40. Tip: If 
you search the grocery store aisle and find a 
Nine Points Cab, it's the same vintner under 
a different label and only 2/3 the price. 

Each week I will give you my Dills Score. 
I have added points for value. I’m starting 
with a base of 50 points; I added 8 points for 
color, 7 points for aroma or “nose”, 8 points 
for taste, 8 points for finish, and 9 points for 
my overall impression, which includes my 
value rating Email Peter at thechefknows@yahoo.com and follow me on Twitter @KINGOFCUISINE


TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com


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