We at SRC want to wish all our colleagues and partners in the elder care industry and our valued clients and their families a warm, healthy and Happy Thanksgiving holiday. We are very grateful to be able to work with and/or for each of you on a daily basis.
Tis The Season to...Volunteer?
Welcome to the busiest season of the year. Who would ever have time to volunteer? Well maybe you do. Per helping.org:
- Volunteering connects you to others
- Volunteering is good for your mind and body
- Volunteering can advance your career
- Volunteering brings fun and fulfillment to your life
So if you want to connect with others, reduce your own stress and use your skills and talents maybe you can look at volunteering at a local hospice. Click below for Hospice & Palliative Care Federation of Massachusetts(HPCFM) near you,
SRC's Commitment To Nutrition, Health And Wellness
Preventing alzheimer’s may be easier than you think, according to an article published in Psychology Today September, 2016. Do you have insulin resistance? Most people do not know, yet this may be the single most important question to ask regarding your physical and mental health. More than half of us are now insulin resistant which disrupts the metabolism, causes inflammation throughout the body (including the brain) and destroys our ability to process carbohydrates. Researchers now are understanding that this insulin resistance is the DRIVING FORCE behind MOST cases of Alzheimer’s disease. It has been known that this process is responsible for Type II diabetes, but here is what happens in the brain.
The connection between insulin resistance and Alzheimer’s Disease is now so firmly established that scientists have started referring to Alzheimer’s Disease as “Type 3 Diabetes.” Insulin resistance of the body is type 2 diabetes; insulin resistance of the brain is type 3 diabetes. They are two separate diseases caused by the same underlying problem: insulin resistance.
The brain is an energy hog that demands a constant supply of glucose and does not need insulin to do this. In fact the glucose level surrounding the brain is always about 60% as high as blood glucose, even if you are insulin resistant. So, the higher your blood sugar the higher your “brain sugar”.
BUT….The higher your blood INSULIN levels, the more difficult it can become for insulin to penetrate the brain. This is because the receptors responsible for allowing insulin across the blood-brain barrier can become resistant to insulin, restricting the amount of insulin allowed . “Cells must have access to adequate insulin or they can’t transform glucose into the vital cellular components and energy they need to thrive.
Despite swimming in a sea of glucose, brain cells in people with insulin resistance literally begin starving to death.”
According to the research. The hippocampus is the brains memory center, and requires so much energy to do its work and often need extra boosts of glucose. These surges require insulin (which it is becoming resistant to) This is why a declining memory is one of the earliest signs due to a shrinking hippocampus. (Even though eventually Alzheimer’s destroys the whole brain)
So, what CAN you do? Well, according to the article there are 3 things.
First, have your doctor estimate where you are on the “insulin resistance spectrum” by testing glucose, insulin, triglyceride, and HDL cholesterol levels as blood pressure/waist measurement. Second is to AVOID refined carbs like the plague REGARDLESS if you currently have insulin resistance. (bagels, bread, pastries, pasta, granola bars, white potatoes, juice)
Thirdly, click on this link below to view the article in its whole and check on the INFOGRAPHIC provided at the end of the article.
SRC's Recipe Of The Month
Sweet Potato Quiche Crust
Here is a delicious and far healthier way to prepare a yummy quiche. Sweet potatoes are loaded with Vitamins and fiber (especially vitamin A) and this recipe will make you use them even more. I like the Japanese yams better (the purplish skin and buttery color flesh) but sweet potatoes work just as well.
For the Crust
- 1 large Japanese sweet potato my variety of choice, but use sweet potatoes if you can not find
2 tablespoons olive oil, sea salt.
For the Filling:
Bag of baby spinach
1 cup chopped mushrooms
1 shallot, chopped fine
1 minced garlic clove
6 slices of turkey bacon (I like Applegate farms) chopped
6 organic eggs
1/4 cup full fat (canned ) coconut milk or dairy free creamer of choice
1/4 cup feta cheese (I like goat/sheep feta)
1/2 to 1 teaspoon sea salt
Handful of fresh parsley, chopped fine
.Preheat your oven to 425 degrees F. Peel your sweet potato and slice it into very thin rounds - these rounds will form the crust. Toss the rounds with the olive oil in bowl and arrange in a pie dish, overlapping, along the bottom and up the sides. Sprinkle with sea salt and roast for about 25 minutes or so.
Heat a large heavy skillet over medium-high heat and saute shallot in a bit of olive oil, then add the bacon pieces, mushrooms, garlic, and spinach. Season with sea salt and pepper to taste.
Whisk together the eggs, coconut milk, salt, and parsley
Lower the oven to 375 and add the spinach mixture to the crust, then carefully pour the egg mixture over the top and allow it to settle in. Sprinkle with the cheese. Bake for about 30 minutes or so until bubbly and lightly browned. Let sit for 20 minutes before diving in.