This Is NOT Normal!: A Busy Woman’s Guide to Symptoms of Hormone Imbalance Seminar Part 2


For Tickets go to:
Space is limited so paid now and reserve your seat.

Have you ever described your symptoms to your doctor, had lab tests done, and then heard that all your results are normal? If everything is normal, then why do you still feel so bad? Come to Healing, health and Wellness Center of Shelby on April 27th Thursday at 7pm and have Dr. Deborah Matthew (a Holistic Doctor) answers these very important questions.

This Is NOT Normal!: A Busy Woman’s Guide to Symptoms of Hormone Imbalance Seminar

Have you ever described your symptoms to your doctor, had lab tests done, and then heard that all your results are normal? If everything is normal, then why do you still feel so bad? Come to Healing, health and Wellness Center of Shelby on April 27th Thursday at 7pm and have Dr. Deborah Matthew (a Holistic Doctor) answers these very important questionsDeborah Matthew, MD is the founder and Medical Director of Signature Wellness.
Twelve years after graduating from medical school, she decided that she wanted to offer more value to her patients. She knew that emerging science showed that there was more to offer in the areas of preventive medicine and wellness. Dr. Matthew combined her background in medicine with her interest in fitness, health and nutrition to create a complete medical wellness center. Her vision was to be able to offer advanced wellness care using scientifically based medical concepts free from pharmaceutical industry bias. This is in response to the observation that despite advances in medicine, preventable illness makes up 70% of the health burden in the US.
Cost of the Class: $5.00
Date: April 27, 2017
Time: 7:00pm
Location: 323 S. Washington Street
Shelby, NC 28150

For Tickets go to:
Space is limited so paid now and reserve your seat.

Essential Basics Of Veg-Friendly Cooking Class

Learn to cook delicious vegan/vegetarian recipes and WOW your family with meals the whole family will love.
This is a class dedicated to learning what we call the “Essential Basics of Veg-friendly Cooking.” If you are a new VEGAN…not a vegan at all…or just interested in switching up your VEGETARIAN fare…THIS CLASS IS FOR YOU!
We welcome all plant-walks of life and encourage our beloved carnivores to come and eat some veggies that’ll make you wanna slap yo mama! (Disclaimer: Healing, Health and Wellness Center takes no responsibility for you, your mama, nor what happens if you slap her, in fact we would highly discourage doing so).
Join us and enjoy discovering and cooking with a whole range of healthy, colorful and vibrant ingredients. In this 1-hour class you will discover deliciously healthy, tasty vegetable dishes. You’ll leave the class with useful tips and information on vegetarian cooking.
Cost of the Class: $5.00Date: March 30, 2017Location: 323 S. Washington StreetShelby, NC 28150
Space is limited so paid now and reserve your seat.

For Tickets:

Sweet Citrus & Ginger Grilled Salmon


Sweet Citrus & Ginger Grilled SalmonGrilled Salmon

1-1⁄2 lb. salmon fillet (skin intact)
2 Tbsp. honey (in the store)
2 Tbsp. olive oil (in the store)
2 Tbsp. ground ginger (in the store)
1⁄3 cup orange juice or one drop of DōTERRA Wild Orange with 1/3 alkaline water (in the store)
1 Tbsp. DōTERRA lime oil (in the store)
3 Tbsp. Bragg’s Liquid Aminos (in the store)

  1. For marinade, whisk together honey, olive oil, ginger, orange or wild orange and lime oil and Bragg’s Liquid Aminos.
  2. Arrange salmon fillets in a glass baking dish and pour marinade over fish. Cover and let marinate in refrigerator for 30 minutes.
  3. Lightly oil grill and preheat. (Note: Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid! Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees F.)
  4. Transfer salmon to a platter. Reserve marinade.
  5. Place marinade in a small saucepan and bring to a boil. Once it reaches a boil, cook for one minute. (Note: This will kill off any bacteria and make it safe to baste the salmon while it’s cooking.)
  6. Place the salmon, skin side down, on grill.
  7. Cook for approximately 15 to 20 minutes, depending on the thickness of the salmon, basting every 5 minutes. (Note: To check for doneness, test the flesh with a fork. When done, it will begin to flake. If you cut into the salmon, meat should be opaque.)
  8. Transfer fish to a platter and serve immediately.



Lime and Honey Chicken

lime chicken

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons of natural honey
3 teaspoons of olive oil
3 drops of dōTERRA Lime oil
Preheat oven to 500F and lightly grease a casserole dish with coconut oil.
In small sauté pan, sauté garlic with 3 drops of dōTERRA lime oil and coconut oil until tender.
Remove from heat and stir in honey, place chicken breasts in a prepared baking dish and cover with the garlic and honey mixture. Add sea salt and pepper to taste. Bake uncovered for 15 to 30 minutes.

Easy way: add all ingredients to a slow cooker till chicken is tender to eat.

To purchase dōTERRA oil you can go online at: healinghealthandwellnesscenterofshelby



6 Worst Foods for Diabetes


Over 25 million people in the United States have diabetes and diabetes takes an enormous toll on the health of our population.1 Diabetes accelerates aging; damages the kidneys, cardiovascular system, eyes and nerve tissue; and increases cancer risk.2-4

The devastating complications and premature deaths associated with diabetes can be prevented. The primary cause of the parallel increases in obesity and diabetes is the nutrient-depleted American diet. The worst foods for diabetes—the foods that elevate blood sugar, reduce insulin sensitivity and increase type 2 diabetes risk—are the foods that are most common in the standard American diet.

1. Added sugars

Since diabetes is characterized by abnormally elevated blood glucose levels, of course it is wise to avoid the foods that cause dangerously high spikes in blood glucose—primarily refined foods such as sugar-sweetened beverages, devoid of fiber to slow the absorption of glucose into the blood. Fruit juices and sugary processed foods and desserts have similar effects. These foods promote hyperglycemia and insulin resistance, and promote the formation of advanced glycation end products (AGEs) in the body: AGEs alter the normal, healthy function of cellular proteins, stiffen the blood vessels, accelerate aging, and promote diabetes complications.5,6

2. Refined grains (white rice and white flour products)

Refined carbohydrates like white rice, white pasta, and white bread are missing the fiber from the original grain, so they raise blood glucose higher and faster than their intact, unprocessed counterparts. In a 6-year study of 65,000 women, those with diets high in refined carbohydrates from white bread, white rice, and pasta were 2.5 times as likely to be diagnosed with type 2 diabetes compared to those who ate lower-GL foods such as intact whole grains and whole wheat bread.7 An analysis of four prospective studies on white rice consumption and diabetes found that each daily serving of white rice increased the risk of diabetes by 11%.8 In addition to the glucose-raising effects, cooked starchy foods also contain AGEs, which promote aging and diabetes complications.9,10

3. Fried foods

Potato chips, French fries, doughnuts and other fried starches start with a high-glycemic food, and then pile on a huge number of low-nutrient calories in the form of oil. The combination of glycemic carbs and oil is particularly potent at stimulating fat storage hormones. Plus, like other cooked starches, fried foods contain AGEs.9,10

4. Trans fats (margarine, shortening, fast food, processed baked goods)

Diabetes accelerates cardiovascular disease; because the vast majority of diabetics (more than 80 percent1) die from cardiovascular disease, any food that increases cardiovascular risk will be especially problematic for those with diabetes. Trans fat intake is a strong dietary risk factor for heart disease; even a small amount of trans fat intake increases risk.11,12

In addition to their cardiovascular effects, saturated and trans fats reduce insulin sensitivity, leading to elevated glucose and insulin levels, and greater risk of diabetes.13

5. Red and processed meats

Many diabetics have come to believe that if sugar and refined grains and other high-glycemic foods raise blood sugar and triglycerides, they should avoid them and eat more animal protein to keep their blood glucose levels in check. However, several studies have now confirmed that high intake of meat increases the risk of diabetes. A meta-analysis of 12 studies concluded that high total meat intake increased type 2 diabetes risk 17% above low intake, high red meat intake increased risk 21%, and high processed meat intake increased risk 41%.14

6. Whole eggs

Eating 5 eggs/week or more has been associated with an increased risk of developing type 2 diabetes.15 When it comes to heart disease, eggs have been a controversial topic. However, for those with diabetes, the research is not controversial; there are clear links in many observational studies to large increases in risk. Large prospective studies such as The Nurses’ Health Study, Health Professionals Follow-up Study, and Physicians’ Health Study reported that diabetics who ate more than one egg/day doubled their cardiovascular disease or death risk compared to diabetics who ate less than one egg per week.16,17 Another study of diabetics reported that those who ate one egg/day or more had a 5-fold increase in risk of death from cardiovascular disease.18,19

If you want to avoid diabetes and enhance your life expectancy, steer clear of these five foods and adopt a high-nutrient diet, which has been shown to reduce HbA1c into the non-diabetic range, reduce or eliminate the need for medications and dramatically improve blood pressure and triglycerides in diabetic patients.20 Read about the 5 best foods for diabetes here, and learn more in my book The End of Diabetes. If you know of anyone with diabetes—type 1, type 2 or pre-diabetes—it is absolutely essential they read this book; it could save their life.

1. American Diabetes Association: Diabetes statistics []
2. Campbell PT, Deka A, Jacobs EJ, et al: Prospective study reveals associations between colorectal cancer and type 2 diabetes mellitus or insulin use in men. Gastroenterology 2010, 139:1138-1146.
3. Flood A, Strayer L, Schairer C, et al: Diabetes and risk of incident colorectal cancer in a prospective cohort of women.Cancer Causes Control 2010, 21:1277-1284.
4. He J, Stram DO, Kolonel LN, et al: The association of diabetes with colorectal cancer risk: the Multiethnic Cohort. Br J Cancer 2010, 103:120-126.
5. Yamagishi S: Role of advanced glycation end products (AGEs) and receptor for AGEs (RAGE) in vascular damage in diabetes. Exp Gerontol 2011, 46:217-224.
6. Barlovic DP, Thomas MC, Jandeleit-Dahm K: Cardiovascular disease: what’s all the AGE/RAGE about? Cardiovasc Hematol Disord Drug Targets 2010, 10:7-15.
7. Salmeron J, Manson JE, Stampfer MJ, et al: Dietary fiber, glycemic load, and risk of non-insulin-dependent diabetes mellitus in women. JAMA 1997, 277:472-477.
8. Hu EA, Pan A, Malik V, et al: White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review.BMJ 2012, 344:e1454.
9. Goldberg T, Cai W, Peppa M, et al: Advanced glycoxidation end products in commonly consumed foods. J Am Diet Assoc2004, 104:1287-1291.
10. Pruser KN, Flynn NE: Acrylamide in health and disease. Front Biosci (Schol Ed) 2011, 3:41-51.
11. Teegala SM, Willett WC, Mozaffarian D: Consumption and health effects of trans fatty acids: a review. J AOAC Int 2009,92:1250-1257.
12. Micha R, Mozaffarian D: Trans fatty acids: effects on metabolic syndrome, heart disease and diabetes. Nat Rev Endocrinol2009, 5:335-344.
13. Riserus U, Willett WC, Hu FB: Dietary fats and prevention of type 2 diabetes. Prog Lipid Res 2009, 48:44-51.
14. Aune D, Ursin G, Veierod MB: Meat consumption and the risk of type 2 diabetes: a systematic review and meta-analysis of cohort studies. Diabetologia 2009, 52:2277-2287.
15. Djousse L, Gaziano JM, Buring JE, et al: Egg consumption and risk of type 2 diabetes in men and women. Diabetes Care2009, 32:295-300.
16. Qureshi AI, Suri FK, Ahmed S, et al: Regular egg consumption does not increase the risk of stroke and cardiovascular diseases. Med Sci Monit 2007, 13:CR1-8.
17. Hu FB, Stampfer MJ, Rimm EB, et al: A prospective study of egg consumption and risk of cardiovascular disease in men and women. JAMA 1999, 281:1387-1394.
18. Trichopoulou A, Psaltopoulou T, Orfanos P, et al: Diet and physical activity in relation to overall mortality amongst adult diabetics in a general population cohort. J Intern Med 2006, 259:583-591.
19. Djousse L, Gaziano JM: Egg consumption in relation to cardiovascular disease and mortality: the Physicians’ Health Study. Am J Clin Nutr 2008, 87:964-969.
20. Dunaief DM, Fuhrman J, Dunaief JL, Ying G. Glycemic and cardiovascular parameters improved in type 2 diabetes with the high nutrient density (HND) diet. Open Journal of Preventive Medicine 2012, 2.


Forks Over Knives – Trailer (Recommended Video)

What has happened to us? Despite the most advanced medical technology in the world, we are sicker than ever by nearly every measure.

Two out of every three of us are overweight. Cases of diabetes are exploding, especially amongst our younger population. About half of us are taking at least one prescription drug. Major medical operations have become routine, helping to drive health care costs to astronomical levels. Heart disease, cancer and stroke are the country’s three leading causes of death, even though billions are spent each year to “battle” these very conditions. Millions suffer from a host of other degenerative diseases.

Could it be there’s a single solution to all of these problems? A solution so comprehensive but so utterly straightforward, that it’s mind-boggling that more of us haven’t taken it seriously?

FORKS OVER KNIVES examines the profound claim that most, if not all, of the so-called “diseases of affluence” that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods. The major storyline in the film traces the personal journeys of a pair of pioneering yet under-appreciated researchers, Dr. T. Colin Campbell and Dr. Caldwell Esselstyn.


The Alzheimer’s-Reversing Oil That is Beating Prescription Drugs

According to the Alzheimer’s Association, the number of people diagnosed with this debilitating disease is on the rise. It is expected that by the year 2050 almost 14 million people will be living with the condition known to rob people of their memory and impose anxiety and confusion.

Presently, over 5 million people suffer the effects of this disease that is now known as the 7th leading cause of death in our country. It is estimated that over $148 billion is spent each year treating this disease.

There are no pharmaceutical options available to treat, halt or reverse the symptoms of Alzheimer’s disease. Drugs being created now are made to reduce the amyloid plaques, made from a protein called Amyloid B (AB) that build up on the brain. These are a trademark of the disease.

However, recent studies reveal that small clumps of AB call oligomers appear years before the plaques even start to develop. The molecular structure of these oligomers is very different from AB.

Further, they found that drugs designed to destroy amyloid plaques have no effect on oligomers. This could explain why experimental Alzheimer’s drugs have failed; they are focused on plaques, not their precursor, oligomers.

Case Study: A Natural Approach

Mary Newport, MD, has had some up close and highly personal experience with dementia and Alzheimer’s. When her 53 year old husband started showing signs of progressive dementia, which was later diagnosed as Alzheimer’s, she took action.

He began taking Alzheimer’s drugs such as Namenda, Exelon and Aricept – however, his disease continued to worsen. It was not until Dr. Newport tried to get her husband into a drug trial for a new Alzheimer’s drug that she started to research Alzheimer’s triggers.

Her research led her to the discovery that some brain cells may have a difficult time using glucose – the brain’s main source of energy. Without this fuel, neurons begin to die. An alternative energy source for brain cells is fats, known as ketones. When the body is deprived of carbohydrates, it naturally produces ketones.

The hard part is that most people can’t cut carbohydrates out of the body altogether, and in many respects this can be unhealthy. So another way to produce ketones is by consuming oils made from medium-chain triglycerides. MCT is an oil that is made from coconut and palm oil.

The drug which was being used in the drug trial was just MCT oil at a dose of 20 grams. When MCT oil is metabolized, ketones, which are created by the body, not only protect against Alzheimer’s but may also reverse the symptoms. This is also a potential treatment for Parkinson’s, Huntington’s, type 2 diabetes and multiple and amyotrophic lateral sclerosis.

Mr. Newport began to take coconut oil twice a day at a point where he could not even remember how to draw a clock. Two weeks after adding coconut oil to his diet his drawing ability improved. After a little over a month, the drawing had more clarity. It appeared as though the oil was lifting the fog.

After sixty days, he was alert, talkative and happy. He had more focus and concentration and was able to stay on task. He kept taking the same amount of coconut oil each day and the dementia continued to reverse.

He was able to run again, and his reading comprehension improved dramatically. Over time, his short-term memory returned, and he was able to talk about past events with clarity. When he had a brain scan, the atrophy that had once been present was halted.

What we Know

We know that Alzheimer’s drugs have failed. We know that a drug company put a non-patentable natural substance (MCT) through an FDA trial, and it worked. But, it has now been discovered that a natural substance can be substituted for the expensive drug.

The amazing thing is that the natural substitute works better than the drug version. The ketones actually last for eight hours in the body when coconut oil is used versus three when the synthetic version is used. If this actually catches on, it could bring the drug monopolies to their knees!

The benefits of organic coconut oil are remarkable and well documented. Always use high quality Extra Virgin Unrefined and Organic Coconut Oil.


7 Reasons to Throw Out Your Regular Flour and Replace it with Coconut Flour


Posted on October 10, 2014 by The Alternative Daily

Today in the Western world, white flour is the base of nearly every baked good you will come across. While those cookies and fresh breads may be delicious, many health experts agree that wheat, and the refined, bleached flour that is derived from it, is a major player in the obesity epidemic, as well as a range of chronic illnesses.

Fortunately, there is a remarkably healthy, delicious alternative: organic coconut flour. This flour is made from the meat of organic coconuts, which is dried, separated from much of its fat content, and ground.

The following are seven reasons to strongly consider making the switch from the white, all-purpose stuff to organic coconut flour.

1. White (and wheat) flour contains gluten

Individuals with celiac disease know all-too-well the damage that gluten, a protein found wheat, barley and rye, can cause. Those suffering from celiac disease (about one percent of the population) experience severe inflammation, damage to the small intestine and malabsorption of nutrients when they consume gluten. However, what about everyone else?

It is estimated that up to 30 percent of the world has some degree of gluten sensitivity, and many do not know it. Gluten sensitivity can cause a wide range of symptoms, including digestive distress and chronic fatigue, which may be difficult to trace back to gluten. Other individuals may experience allergic reactions to wheat.

Coconut flour, however, is gluten free, and considered highly hypoallergenic. So, unless you’re allergic to coconut, this is a very mild, non-inflammatory flour to use.

2. Wheat flours are addictive

Gliadin, one protein component in wheat, has been found to be highly addictive. It stimulates the appetite, and leads to cravings for more and more wheat. This is one reason why it is so easy to over-snack on baked goods. Needless to say, this is particularly bad for your waistline.

Additionally, wheat contains a carbohydrate known as Amylopectin A, which is linked to rapid spikes in blood sugar, much like those which occur when we eat sugar. For this reason, eating wheat may raise your risk of insulin resistance and belly fat, as well as result in digestive discomfort.

3. White flour is bleached and treated with various chemicals

Leading health expert Dr. Joseph Mercola explains that today’s wheat is doused in chemical pesticides during all stages of its growth, starting with the seed. It is also sometimes sprayed with “plant growth regulators,” which may mimic hormonal activity.

To make refined, all-purpose flour, wheat is bleached, and as a result of this, the nutrients that were contained in the original wheat are largely processed out.

4. Modern wheat itself is often cross-bred with potential toxins

When wheat is grown nowadays, it is often cross-bred with various substances. One example is Clearfield Wheat, which is crossbred with sodium azide, a toxic chemical used in industrial applications. Other wheat strains are radiated in order to trigger mutations to achieve higher yields.

5. Coconut flour is rich in nutrients

While white flour barely has any nutrients to speak of, coconut flour is rich in protein, and contains coconut oil, which is one of the healthiest fat sources on Earth.

This flour is also rich in dietary fiber, much of which is insoluble fiber. Insoluble fiber is crucial to healthy digestion, as it adds bulk to stool, helps alleviate constipation and protects the colon from damage. It also creates a satiating effect, making you feel full longer after you eat it.

6. Coconut flour is great for achieving and maintaining an ideal weight

Due to its high fiber content, healthy baked goods made with coconut flour can be great for a weight loss plan. Instead of eating the whole box of cookies – which one might with cookies made with white flour – you will likely feel full with much less.

Also, as coconut flour does not contain inflammatory gluten, it will not trigger weight gain and does not spike blood sugar.

7.  Coconut flour tastes great!

Any bread or baked dessert can be enhanced by the light consistency and mild tropical flavor of coconut flour. Not only is coconut flour healthy, it also tastes wonderful.

Keep in mind that when you switch to coconut flour, you will have to modify your recipes accordingly – you cannot simply switch the exact amount of white flour that a recipe calls for with coconut flour, the ratios will be different.

However, the Internet gives us access to a wealth of great recipes, and with a little practice, baking with this delicious flour will soon become second nature.


Cooking With Jean: Session II Gluten-free meal

Cooking with Jean: Session #2


Do you have a passion for cooking? Is eating or cooking gluten-free diet something you’ve always wanted to do?

Come Thursay July 17th at 7:00 pm and learn how to cook great tasting and healthy gluten-free foods.

You will learn how to prepare:
• Gluten-free Pasta Supreme
• Vegetable Zucchini Squares
• Greek Cucumber Salad
• Coconut Custard Pie
• Carob Custard Pie

Classes are $20 per person
Includes recipes and a meal!
Space is limited so reserve your seat NOW!!!
Location: Healing Connection
Contact: 704.457.1001

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