OK In Health - Miscellaneous

Is Napping Good for You? - April 2014

By OK In Health's Articles

woman napping at work during her lunch

Thinking of taking an afternoon snooze?

Here are four research-based benefits of naps, especially helpful in the workplace.

1. Help you learn new information - sleep helps transport information stored in the hippocampus (where fresh memories are temporarily stored) to the brain's more permanent storage area in the neocortex.

2. Make you more productive - when you are sleep deprived, a 30 minute or shorter nap can help you make up for lost time.

3. Give you a jolt of creativity - when napping, your brain does a kind of "housecleaning".

4. Make you more pleasant to be around - a nap has been found to have the mood elevating powers of coffee.

The Mayo Clinic cites the negatives of taking a nap - sleep inertia (the groggy and disoriented feeling you have after waking up from a nap) and nighttime sleep problems (insomnia or poor sleep quality may worsen these problems for some, and long naps may interfere with nighttime sleep).

The best time to take a nap is generally between 2 and 3 pm for 10 to 30 minutes. You might consider taking naps for new fatigue or unexpected sleepiness, to prepare for times when you need to stay up longer than usual, or as part of a daily routine.




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Wellness Tip
Sponges and Kitchen Germs
Keep your kitchen sanitary. Our registered dietitian recommends washing sponges carefully and replacing them regularly. Sponges can harbor bacteria. These may recontaminate your dishes and countertops. Wash sponges in the hot cycle of your dishwasher, or disinfect them in a chlorine bleach solution.


Celebration Centre and Metaphysical Society – Penticton, BC


Wellness Directory
Indigo Dreamer ~ Kerry Palframan
Specialty: Psychics & Mediums
Kerry is an International Visionary, Teacher, Healer, Speaker, Medical Intuitive, Dream Interpreter, Spiritual Medium, Intuitive Readings, Life Coach, Author, Guided Meditation CD Artist & a R.N.
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Celtic Healings Intuitive Readings with Maria O'Farrell Carr


Event
Touch for Health Level One
Date: Jan 17, 2015
Location: Kelowna & Central Okanagan
Learn accurate muscle testing, fourteen energy meridians and amazing correction techniques!
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14 Day Celtic Angel Tour to Ireland with Maria Carr & Cindy Smith


Article
The Kundalini of Earth
For thousands of years humans have been aware of Kundalini energy within the body, but did you know that our planet, Gaia also has Kundalini energy? According to many ancient prophesies Gaia’s Kundalini energy has begun to move, heralding the return of a balanced planet and the creation of peace on Earth.
Full Article


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Recipe
Tuscan Leek & Bean Soup
Category: Soup
Description: Welcome those crisp winter days with a pot of hearty Tuscan bean soup. Leeks are a unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables belong in your diet on a regular basis. Like their allium cousins, onions and garlic, let leeks sit for at least 5 minutes after cutting and before cooking to enhance their health-promoting qualities.
A good source of dietary fiber, leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber.
Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
Leeks are great source of minerals and vitamins that are essential for optimum health. Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.
Often overlooked in leeks is their important concentration of the B vitamin folate. Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF) and it is present throughout the plant (including the full leaf portion, not only the lower leaf and bulb).
Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.
Tips for Preparing Leeks - Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.
With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.
Full Recipe


Celebration Centre and Metaphysical Society – Penticton, BC