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Posted on 2008-11-21 06:37:44

Welcome to my first Blog. It is my intention to share late and breaking news with you and to answer any questions you might have. It is flu season and a recent study published in the Virology Journal 2008, 5:29, puts forth a very interesting theory about the real cause of influenza epidemics. It is proposed that the very strange and unexplained course and incidence of the flu can be accounted for by it being a dormant disease that becomes active in response to Vitamin D deficiency. Vitamin D is manufactured by your body in response to sun exposure, and of course we have reduced sun exposure in the winter season. It was further suggested that 2,000 I.U. of Vitamin D abolished the seasonal nature of the flu and dramatically reduced its incidence. There is much more on this subject relating to dosage and also testing for Vitamin D levels. Suffice it to say that we should all consider taking this vital nutrient, especially in the winter months. It is also a very potent anti-cancer nutrient. I welcome your comments and questions.

Tim Fargo D.C.

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Recipe of the Week: 

MARINATED BRUSSELS SPROUTS

Hands-on time: 20 minutes
Chill 4 hours before serving
Serves 8
• Generously salted water to cover
• 2 pounds Brussels sprouts, preferably fresh of about equal size (frozen sprouts also work)

• 1 tablespoon olive oil
• 4 tablespoons vinegar
• 1 teaspoon soy sauce
• ½ teaspoon dry mustard
• ½ teaspoon salt & sugar
• ¼ teaspoon oregano & thyme
• Salt & pepper to taste
Bring water to a boil. If using fresh sprouts, trim stem ends, remove outer leaves and cut an X into core with tip of a knife (this promotes even cooking). Cook for 6 – 8 minutes until cooked but still bright green. Drain.
Mix remaining ingredients in a bowl. Add hot sprouts, stir several times. Chill for 4 hours before serving.

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