Recently I heard that a family member in her early 50s was being seen by a doctor for DVT and that she was hoping that there was a more natural way of dealing with it than the medications her doctor was prescribing. When I had digested this scrap of family ''information,'' I thought about my own lax position (denial, really) and how it would make sense for me to make some changes in my life while I still have some shreds of health and potential fitness. And, of course, I have inherited my mother's compulsive pop reading habit (in my case, the Internet mostly). So, I decided to research and write an article that would incorporate some preventative and alternative health principles into my life that might make DVT somewhat less likely to catch up with me than is likely the case now. I would also like to see our family member above and others benefit from these principles if they decide that they want to. Deep vein thrombosis (DVT) is a critical health concern that af
My husband and I love oatmeal porridge for breakfast. Sometimes we change it up and add ingredients that are not traditional. Here are some great Slow-Cooker porridges for example . Today's Sweet and Salty Porridge with Strawberries capitalizes on our rather eccentric but diverse tastes for combinations of flavours and textures. Sometimes I get even more carried away, but today I decided against including nuts and bananas. This porridge is, of course, Gluten-free and Vegan (no dairy, eggs or other animal products). Begin with a medium to large pot with a close-fitting lid and add: Steelcut Oats (use the quantity you want for your family following directions on package-- use GF oats for those who are gluten-sensitive or have Coeliac disease) Water (cover the oats by about 1 1/2 inches or use the instructions on package) Organic Thompson Raisins (1/4 cup to handful, as you desire-- I went with the handful) 2 T. dry Chiaseed Pinch of Seasalt Optional: 1/4 C. Dulse broken in