Choosing Nature is happy to announce the arrival of our

“B-Radiant Product Information Brochure”

B-Radiant Color Brochure

If you would like a copy mailed to you; please email your request to info@choosingnature.com, be sure to include your mailing address. There is always an open invitation to stop in the office for a sample of B-Radiant. To purchase B-Radiant visit our website.

Hey Dr. Tom Fay! I was just thinking about it and I’m having some problems producing breast milk and wondering if Choosing Nature would ever make a supplement for it?

And the Doctor’s response:

Dear Naomi

Thank you for your question. I have not made a supplement for the promotion of lactation but here are a few options to consider. In an attempt to support lactation naturally there are several things a nursing mother can do.

Massage the breasts with firm pressure, from the chest wall toward the nipple, to stimulate milk flow. Alter the position of the baby on the nipple so all the ducts are drained to reduce the chance to of the ducts becoming plugged and also increasing milk production.

• Drink plenty of water.
• Incorporate protein into your diet, eggs, turkey, cooked fish are good choices.
• Include plenty of fresh, raw and lightly steamed vegetables.

Here are two Herbs to consider.

The first choice to consider would be Galega Officinalis “Goat’s rue” Goat’s rue is an effective and safe lactation promoter, increasing not only the volume of milk, but also the proportion of milk solids, so that it is not a matter of diluting the milk, but a genuine increase in production.*

Another option would be Foeniculum Vulgare “Fennel”. Fennel is known to help with suppressed lactation.*

*Herbs are considered unsafe by the F.D.A. and are not for internal use. “Even if our ancestors have used them for thousands of years, but everyone over 150 years of age has died so it must have been the herbs?”

There are so many more approaches to increasing the flow of milk but what I have provided above should address the issue. If the problem is not resolve please contact me.

See our discussion board on our Facebook page.

Warning: There are graphic photos of a staff infection.

Staff_Infection

The new element, Governmentium (Gv), has one neutron, 25 assistant neutrons, 88 deputy neutrons, and 198 assistant deputy neutrons, giving it an atomic mass of 312.

These 312 particles are held together by forces called morons, which are surrounded by vast quantities of lepton-like particles called peons.

Since Governmentium has no electrons, it is inert; however, it can be detected because it impedes every reaction with which it comes into contact. A tiny amount of Governmentium can cause a reaction that would normally take less than a second, to take from 4 days to 4 years to complete.

Governmentium has a normal half-life of 2 – 6 years. It does not decay, but instead undergoes a reorganization in which a portion of the assistant neutrons and deputy neutrons exchange places.

In fact, Governmentium’s mass will actually increase over time, since each reorganization will cause more morons to become neutrons, forming isodopes.

This characteristic of moron promotion leads some scientists to believe that Governmentium is formed whenever morons reach a critical concentration. This hypothetical quantity is referred to as critical morass.

When catalyzed with money, Governmentium becomes Administratium, an element that radiates just as much energy as Governmentium since it has half as many peons but twice as many morons. ]]> http://drthomasfay.com/?feed=rss2&p=533 0 http://drthomasfay.com/?p=530 http://drthomasfay.com/?p=530#comments Thu, 21 Jan 2010 22:33:40 +0000 choosingnature http://drthomasfay.com/?p=530 January 21, 2010

I came across Choosing Nature’s hangover formula at a very opportune time, I just happened to be getting ready for a night on the town. It was a good friends going away party and everyone was in a celebratory mood. Needless to say we all drank a few and had a great time. In the morning I awoke and did my normal “why did I have to party so hard routine”. I rubbed my head where my head hurt and stumbled to the kitchen in need of water. Well this time I added something new to the mix, Choosing Natures hangover formula. Within a half hour, without Advil or the like my headache was gone, I wasn’t dizzy and I was ready to eat breakfast! The rest of the day went as well as I just kept feeling better. I have since used the hangover formula and will continue to, I wouldn’t go celebrate without out!

Cheers,
Lisa (San Diego)

FRESH ONION                         80 grams onion diced

WATER                                       2 ounces filtered water

FRESH MUSHROOM              50 grams mushroom diced

FRESH CARROT                      50 grams carrot shredded

FRESH GARLIC                       6 large cloves crushed

FRESH ROSEMARY               Pinch of fresh rosemary

OREGANO                                 1 teaspoon oregano

SALT                                           ¼ teaspoon sea salt

BASIL                                         Pinch of dried basil

OLIVE OIL                                1 tablespoon olive oil

PARMESAN & ROMANO     2 tablespoons sprinkled over sauce

FRESH LETTUCE                    60 grams measured, then rinse

BUTTER                                      1.5 tablespoons

FRESH MAHI MAHI              150 grams cooked (cook it on the barbeque)

FRESH COOKED SHRIMP     90 grams pre cooked shrimp, pull tails and rinse

FRESH SCALLOPS                   180 grams cooked in garlic butter

One-tablespoon olive oil warmed in a pan. Add 2 cloves crushed garlic and 80 grams of chopped onion, sauté on low heat. Puree 300 grams of Tomato; add to the cooking garlic and onions. Rinse blender with 2 oz water and add to pan. Shred carrots, cut mushrooms, measure sea salt, rosemary, oregano and basil and add to the pan. Cover and let simmer on lowest heat for two or more hours. Sprinkle Parmesan & Romano cheese over sauce and let the flavors mix covered.

Measure 60 grams of your choice of lettuce and place in a bowl, rinse and set aside.

Rinse shrimp and set aside. Grill Mahi-Mahi until just barely done and set aside. Melt 1.5 tablespoons butter and crush two cloves of garlic into the saucepan, add the scallops and cook until cooked. Add all seafood to the sauce and pour over salad.

sea salt, olive oil, apple cider vinegar, oregano and rosemary

CHICKEN/TURKEY            1 Chicken & Turkey Pesto Sausage (Trader Joe’s)

ONION                                     2 slices ½ inch thick each Onion fresh

MIXED BABY GREENS     60 grams mixed baby greens salad

OLIVE OIL                             2 tablespoons olive oil

APPLE CIDER VINEGAR  1 tablespoon apple cider vinegar

SEA SALT                                dash of sea salt

OREGENO                                pinch of oregano

ROSEMARY                           pinch of rosemary

Place the sausage and onions on a low heat warming barbeque and let brown. (Avoid puncturing the sausage skin at this point)

Turn sausage and onions when browned.

When sausage is browned place on top of onion patties and puncture skin with fork and let the juice of the sausage soak into the onion patties, spread juice of sausage around the patties.

When onion is browned flip and do the same on the other side.

In a bowl mix 2 tablespoons of olive oil with 1-tablespoon apple cider vinegar, a dash of sea salt, a pinch of oregano and a pinch of rosemary. Mix well with a fork.

Place the 60 grams of baby greens in a bowl and pour the olive oil mixture on top. Place the onion patties on a plate along side the turkey/chicken pesto sausage.

COLLARD GREENS              2 oz Collard greens (fresh)

LEEK                                        1.5 oz Leek fresh including roots

CELERY                                   1.5 oz Celery (fresh)

CROOKNECK                          3 oz Crookneck squash (fresh)

ZUCCHINI                               3 oz Zucchini squash (fresh)

ONION                                     3 oz Onion (fresh)

RED PEPPER                           2.5 oz Red pepper (fresh seeded)

RUTABAGA                             2.5 oz Rutabaga  (fresh)

CARROT                                   2 oz Carrot (fresh)

VEG BOUILLON                     2 cubes Vegetable bouillon

VEG SEASONING                   1 Teaspoon Jenson’s vegetable seasoning

SEA SALT                                 ½ Teaspoon Sea salt

BUTTER                                     1 Tablespoon butter place on top of soup in the bowl

Place contents in a heavy pot minus the butter, cover and simmer for a few hours. I like to use a heat deflector to eliminate any boiling.

Once soup is ready, add your choice of protein to your bowl and add approximately 14 oz of soup. Cut a tablespoon of butter into the soup or kerrygold Garlic & Herb Butter “I find this at Trader Joe’s”. Two ounces of chicken, turkey, beef, or lamb is one portion of protein and 14 oz of the soup is 6.42 carbs.

WATER                                    2 cups filtered water, heated to a boil

MISO                                        1 tablespoon placed in bottom of bowl

GREEN ONION                      1 raw plant, greens and roots chopped

SALAD

LETTUCE                                 2 ounces measured, then rinse

RED ONION                            ½ ounce red onion sliced very thin

AHI TUNA                               2 ounce lightly broil in oven or on grill

SALAD DRESSING

OLIVE OIL                                1 tablespoon

APPLE CIDER VINEGAR    1 tablespoon

LEMON JUICE                         1 tablespoon

RASPBERRIES                         5 each fresh organic

Scoop out 1 large tablespoon of Miso your choice into the soup bowl. (Mellow White Miso is very mild, Mugi Miso is much stronger.) Add about half the boiled water to the bowl and let stand for a few minutes the miso will start to dissolve into the water, then mix thoroughly.

Measure 2 oz of lettuce, slice up the red onion and mix with lettuce. Cut up the Tuna and lay on top of lettuce.

Mix two tablespoons olive oil with one tablespoon apple cider vinegar along with one tablespoon lemon juice and 5 raspberries. Crush, blend and then drizzle over salad.

Add the green onion and the remainder of the reheated hot water to the soup.

PESTO VEGGIEs

PORTOBELLO MUSHROOM    70 grams sliced and marinated

EGGPLANT                              100 grams sliced, skinned & marinated

Once all veggies are cut you are ready to marinate. Pour one cup of olive oil into a measuring cup. Add to this one tbs. of basil, one dash of sea salt, rosemary and oregano. With a marinating brush, paint your veggies and then grill to liking.

SALAD:

LETTUCE                                 60 grams measured, then rinse

OLIVE OIL                                2 tbs.

VINIGER                                  1 tbs.

LEMON JUICE                         1 squeeze

Measure 60 grams of lettuce. Mix two tablespoons olive oil with one tablespoon apple cider vinegar along with a squeeze of lemon juice. Blend and then drizzle over the salad.