“Spontaneity is not made by fastness” I often get asked how long it takes me to write my weekly Sunday Life column. I know why people ask – because they want to know if what they’re doing is taking too long. I wish I had a watertight answer. But to be honest, some days it … Read more
My philosophy right now: small, nice, gentle changes to the way you do things can drag you from the biggest of ruts and bored sludges. Little creaky movements to the left or right. Do-able shifts. Like, sometimes I part my hair on the other side. Or write in a different location (yesterday I hung out at the Surry Hills library). Small, gentle shifts make life feel fresh. But keep it small, otherwise they don’t happen.
If you feel the same way, you might want to give this little app a crack. Omm Writer is a beautiful, FREE!! download
A number of you have asked about soy products, and how they affect thyroid issues, especially in the wake of the whole Bonsoy debacle. And especially because everyone seems to have an opinion on it these days.
Naturopath Angela Hywood from Tonic (you can read her first contribution here) posted the below as a comment, but I thought I’d drag it out for everyone to read.
PS. These are her thoughts. Me, I’m still working through what my body feels about it. I love soy chai. It warms cockles.
Angela says:
I’m not anti-soy for most people. However, I do suggest soy be eaten in moderation in a wholefood diet and in traditionally fermented forms (which include miso, tempah, soy sauce and tofu).
However here are a few issues about soy from a reliable, credible whole foods research associated in USA, The Weston A Price Foundation.
•High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.
