Health & Wellness Magazine, launched in 2004, has one of the highest circulations of any free publication in Kentucky. Found in over 2,500 locations with a readership exceeding 75,000 a month, Health & Wellness was created to raise awareness of health-
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Detectable levels of lead were found in 20 percent of 2,164 baby food samples. Analyzing 11 years of federal data, the Environmental Defense Fund (EDF) found....
Across the country, a growing number of YMCAs offer Enhance®Fitness, an evidence-
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They say “you are what you eat.” In computer vernacular, you could also say, “garbage in, garbage out.” Many of us are concerned about our diets, and rightfully so. We need food to give us energy and to help our bodies function properly. If you eat junk food on a regular basis, your body is eventually going to protest, if not break down completely.
This issue of Health&Wellness magazine explores a variety of dietary concerns, from going gluten free to learning about genetically modified foods and free-
Here’s to your wellness,
Jacqueline Kennedy has over twenty-
Kim Wade has been a marketing consultant for more than 20 years specializing in the funeral industry. Currently, she is the Community Relations Director for Milward Funeral Directors, the 37th oldest continuously operated family business in the United States which operates three locations in Lexington including its Celebration of Life center at 1509 Trent Boulevard.
Dr. Barry Lord is a licensed psychotherapist in California who has worked in the field of counseling for over 25 years. He was the Dean at Southern California Seminary. He continues to teach as an adjunct professor in the graduate program at SCS and lectures at national and international seminars, Webinars and radio programs throughout the United States.
Dr. John Patterson is past president of the Kentucky Academy of Family Physicians and is board certified in family medicine and integrative holistic medicine. He is on the family practice faculty at the University of Kentucky College of Medicine and the University of Louisville School of Medicine, Saybrook University’s School of Mind Body Medicine (San Francisco) and the Center for Mind Body Medicine (Washington, D.C.).
Dr. Brewer completed her Doctor of Audiology degree at the University of Louisville’s School of Medicine and her undergraduate degree in Speech Pathology and Audiology at Miami University in Oxford, OH. She is licensed by the state of Kentucky as an audiolo-
Dr. Gerhardstein is a native of Fort Thomas, Ky. He is a graduate of Northern Kentucky University and the University of Kentucky College of Medicine. He joined Family Practice Associates of Lexington in 2003. His specialty is family practice. Dr. Gerhardstein shares Nietzsche’s phi-
Harleena Singh is a professional freelance writer with a background in teaching and education. She has a keen interest in food and health related issues and can be approached through her website freelancewriter.co. Checkout her blog and network with her on Google+, Twitter, and Facebook.
Thomas W. Miller, Ph.D., ABPP, is a professor emeritus and senior research scientist, Center for Health, Intervention and Prevention, University of Connecticut; retired service chief from the VA Medical Center; and tenured professor in the Department of Psychiatry, College of Medicine, University of Kentucky.
Dr. Graebe received both his B.S degree in Visual Science and Doctorate of Optometry from Indiana University. He is a Behavioral Optometrist and learning expert. He has been in private practice here in the Bluegrass area for the past 32 years.
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The Harvard School of Public Health (HSPH) is the world’s premier nutrition education resource. Harvard Medical School and the Department of Nutrition at…..
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Just what is in the food we eat? Considering the food chain, did you know adding antibiotics to food dates back to the 1940s? Antibiotic use has led to a dramatic reduction in illness and death from infectious diseases, yet there is a downside to this practice. The Centers for Disease Control and Prevention (CDC) and others encourage health care professionals.....
Gluten is a particular kind of protein that is not found in eggs or meat but is in barley, rye, wheat and triticale (a cross between wheat and rye). Going gluten-
Have you noticed? Look around and you’ll see a majority of Americans who are either overweight or obese. Look in supermarkets and you’ll see a plethora of food products, many of them processed or high-
Since 2012, meal kit delivery has become a $400 million market that is projected to increase tenfold in the next five years, according to the food industry research and consulting firm Technomic. Currently, there are more than 100 meal kit delivery services nationwide with new ones starting all the time.
Genetically modified organisms (GMOs) are food crops that have been genetically modified in some way. This is different from cross-
When it comes to snacking, we often think of foods that are high in added fats or sugar. But there are many other snack options if you choose wisely. Regardless of how many snacks your meal plan includes, the key to controlling blood glucose and avoiding weight gain is portion size.
Genetically modified foods bring some controversy to today’s consumer. Genetically modified organisms (GMOs) can be defined as plants, animals or microorganisms in which the genetic material (DNA) has been altered in a way that does not occur naturally by mating and/or natural recombination.
For farmers, free-