Category Archives: Health

George's Writers Corner, Health, My Opinion Only

Cholesterol What it means

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These are my own thoughts from what I’ve seen and lived through. I’m sharing them to spark some thinking and honest conversation, not because I have all the answers.

You know, somewhere along the line, cholesterol got painted as the villain. Turn on the TV or open a magazine, and you would think it is the root of all evil, blamed for heart attacks, strokes, and everything in between. But the more I have looked into it, and the more I have listened to folks who are not just pushing pills or fear, the more I have come to believe there is no such thing as bad cholesterol or good cholesterol. There is just cholesterol, and we need it.

I learned this the hard way. Years ago, I was told things would only get better if I started taking one of those cholesterol-lowering drugs. At the time, I believed what they told me. “Precautionary measures, George, it’s in your best interest.” But was it?

Now in saying that, it did lower my cholesterol, that much was true, but not without a cost. After a short while, every bone in my body ached. I could not even lift my arms over my head. That pain was constant, so I started looking into it myself and sure enough, all those symptoms I was feeling were listed right there as side effects of the drug I was on. Once I saw that, I spoke with my doctor, and he said it was up to me if I wanted to stop. That was all I needed to hear. I took myself off the drug and, little by little, things started to get better.

What sticks with me most from that time is how, right from the beginning, something deep inside me told me it was wrong. My gut, my body, and my mind were trying to warn me. And still, I pushed those feelings aside and trusted what I was told. Looking back, I know now I should have listened to myself. Over the years, I’ve been lucky to learn from some pretty sharp and insightful people since then. These days, I listen to the instructions that come from within, and I don’t question them.

With cholesterol still on my mind, I asked myself what I could do to really support my health. That is when I learned that cholesterol is the raw material the body uses, with the help of sunshine on our skin, to make vitamin D. That made sense to me. So I decided to do what felt right. I started getting outside more, soaking up the sunshine, staying active, and feeding my body the best food I could find. I let Nature take the lead. And it worked.

I was not always sure how to explain this clearly to others. I had started to write something myself, but then a friend of mine, a smart doctor who does not follow the crowd, sent me an article he wrote. After reading it, I thought this says it better than I ever could. So I asked if I could include it in one of my books. He agreed without hesitation.

What Allan wrote made sense to me, and I think it might to you too. It is written in plain English, and it does not try to sell you anything. It just lays out the truth as he sees it, and I happen to agree with him.

So here it is, from Allan himself. Have a read, and next time someone tells you to fear your cholesterol, maybe give this another look and think it over for yourself.

“Bad” Cholesterol: The Unknown Heart Healer
by Allan Lawry
Originally published in HANS e-News,

If you think that “bad” or “high” cholesterol contributes to heart disease, you have been deceived by those marketing a mythical disease.

The so-called “bad” or LDL cholesterol is actually part of a natural healing process designed for repairing damaged arteries in your body. This damage is usually caused by inflammation and oxidation. Oxidation causes nicks and cuts on the inside walls of the arteries and leads to inflammation, much like a cut on the outside of your skin. This then sets into motion the body’s healing process. LDL cholesterol has many roles, and one of them is to help heal by forming a waxy “scab” over these cuts. That scab, often called plaque, protects the arterial wall and gives it time to heal from within, while still allowing blood to flow.

It is up to us to supply our bodies with the right ingredients for healing and to build healthy arteries that last a lifetime.

The myths about cholesterol need to be cleared up. Many studies show that people with high cholesterol live longer and suffer fewer heart problems than those with low cholesterol. Other research shows that eating fatty foods high in cholesterol has little or no effect on blood cholesterol levels.

As Dr. Ron Rosedale puts it, “There is only one cholesterol. There is no such thing as good or bad cholesterol.” LDL and HDL are not cholesterol, they are lipoproteins — transport vehicles for cholesterol, which the body needs.

Years ago, mainstream medicine noticed that people with heart disease had higher LDL levels. From that, they guessed that LDL must be the problem. But what they missed was that LDL shows up to patch the damage. It is the body’s attempt to heal, not harm.

It has since come to light that some of the researchers pushing to lower LDL were funded by the same companies making cholesterol-lowering drugs. In fact, over the past few decades, the so-called “safe” cholesterol levels have been lowered several times, not based on new science, but based on the financial interest of drugmakers.

Dr. Uffe Ravnskov, a respected cholesterol researcher, was once asked if lowering cholesterol through diet, drugs, or therapy made sense. He answered, “Absolutely not. This kind of treatment is meaningless, costly, and has transformed millions of healthy people into patients.”

Statins — the most common class of cholesterol-lowering drugs — have become a $29 billion global industry. They work by blocking an enzyme in the liver that makes cholesterol. But lowering cholesterol this way goes against what years of research now shows. It is not in your best interest to lower your cholesterol.

Cholesterol is essential for life. It helps transport fat-soluble vitamins like A, D, E, and K. It supports the brain, builds hormones, and plays a key role in the immune system and healing.

If you want to protect yourself from cardiovascular disease, the focus should be on lowering inflammation and oxidation. This means avoiding refined carbs, processed oils, and artificial sweeteners. Instead, eat natural foods, get regular exercise, spend time outdoors, and get plenty of sunshine for natural vitamin D. You can also ask your doctor to test for inflammation markers like C-reactive protein, homocysteine, insulin, and blood acidity.

Research shows the fats we should be avoiding are not from eggs or butter, but from processed and overheated oils — margarine, vegetable oils, trans fats, and anything fried. These oxidized fats create free radicals in the body, which lead to inflammation, oxidation, and eventually, damage to the arteries. That is the real cause of heart disease.

So the next time you hear an ad telling you to lower your cholesterol, take a step back and think about who is really benefiting. Your health is more important than their marketing.

I wish you all the best in your search for better health.

Until the next time: Keep Your Minds Open & Your Stories Alive. GW

George's Writers Corner, Health, My Opinion Only

Maybe It’s Time We Got Back to the Old Way of Living

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These are my own thoughts from what I’ve seen and lived through. I’m sharing them to spark some thinking and honest conversation, not because I have all the answers.


By GW

It really does make you wonder, doesn’t it? All this modern medicine, all these pills for everything under the sun, and yet more folks seem sick and tired than ever before. If you ask me, maybe we’re not missing some miracle cure. Maybe we just forgot how to live with nature instead of trying to outrun it.

Back when I was younger, and definitely in my parents’ time here in Ontario, we didn’t run off to the doctor for every little thing. Truth is, most folks couldn’t even afford to if they wanted to. You got a cut, you cleaned it. Got a cold, you rested. There were broths and teas, homemade salves, and a whole lot of common sense. It wasn’t perfect, no, but folks were stronger, and they sure didn’t depend on pills to get through the day.

Now it feels like the first thing we do is reach for medicine. You’ve got an ache, there’s a pill for that. Can’t sleep, there’s another one. And then there’s the pill to handle the side effects from the first two. It just keeps going.

Now, I’m not saying all medicine is bad. There’s good stuff out there that has helped a lot of people. But it’s gotten out of hand. You know, our bodies know how to heal if we let it. The thing is it just needs time, rest, and the right fuel. Instead, we throw chemicals at every symptom and wonder why we’re still not feeling right.

And it’s not just the medicine. These days, we scrub everything down with disinfectants, trying to kill off every last germ. We’ve got soaps, sprays, hand gels, even wipes for wiping the wipes. Some folks won’t even touch a doorknob without a tissue. But our bodies were never meant to be kept in a bubble. A bit of dirt never hurt, in fact, it helped build our strength. Over-cleaning everything, especially our skin and homes, throws off our natural balance. The same goes for what we’re using on the land. You drive down the road and smell the sprays drifting through the air, weed killers, bug killers, brush control. It’s everywhere. And it’s not just outside. Those chemicals get into our food, our water, and into us.

The worst part is, nobody’s asking what caused the problem in the first place anymore. It’s all about covering it up, masking it, keeping the machine running. But our bodies aren’t machines. They’re living systems. And like any good system, if you overwhelm it long enough, it will start to break down.

I really believe we’d be better off if we brought some of the old ways back. Growing your own food, eating what’s in season, moving your body every day. Not at a gym, but doing something real. Getting outside, chopping wood, walking fence lines, or just being part of the land. Sleeping when you’re tired. Letting your immune system do what it was built to do without stepping in to stop it at every turn. Getting out in the sun for Vitamin D3, very important, And giving your body the space to sort itself out now and then.

It’s not complicated. It’s just honest, and it’s the way folks lived for generations before all this modern noise/medicine showed up.

So maybe it’s time to slow down. Pay attention to what we’re eating, what we’re thinking, and what we’re trusting to heal us. Not everything needs a label or a prescription. Sometimes, what we need most is already right here, in the soil, in the kitchen, or just in giving ourselves a little more care, the way the old folks did.

Just something that’s been on my mind.

Until the next time: Keep Your Minds Open & Your Stories Alive. GW

Gardening, George's Writers Corner, Health, My Opinion Only

The Future of Canada’s Produce

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These are my own thoughts from what I’ve seen and lived through. I’m sharing them to spark some thinking and honest conversation, not because I have all the answers.

So here we are, talking about growing machine-grown lettuce here in Canada, and some folks are saying it could reduce our reliance on U.S. greens. Personally, I’m all for growing our own produce, as we should be doing more of it and supporting our local farmers. Our grocery stores should be filled with fresh, Canadian-grown vegetables.

Now, while I agree with the idea of growing our own produce, I’m not sure whether we need machines to do it. With systems like this, we risk putting more people out of work, and honestly, I don’t think we need to rely on machines for growing vegetables. Being an old farmer, it just doesn’t feel right to me. There’s something about the human touch in farming—connecting with the land and working alongside nature—that can’t be replaced by automation.

That said, I do believe the U.S. produces some of the best fruits and vegetables out there. There’s no comparison to what they grow—except for us, of course. So, my approach is simple: when Canadian produce is in season, I buy Canadian. When it’s not, I turn to the U.S. It’s a reasonable balance that helps support our farmers and ensures we get quality produce year-round.

I’ve also noticed that some people are boycotting American produce altogether, and I’ve seen more imports from places like Mexico, Israel, Guatemala, Africa and others in stores. While I understand the sentiment, I’m not convinced it’s the best solution. The taste and quality of produce from these countries often don’t match up to what we get from the U.S. or Canada. And here’s another concern: we have no way of knowing what kind of soil that produce is grown in, or what chemicals are being used. Other countries may allow pesticides and practices that we wouldn’t tolerate here in Canada, as our laws are stricter for a reason.

Now, I’m not advocating for more pesticides here in Canada, as I am a big supporter of organic farming and believe that’s the direction we should continue moving toward. But the fact remains, when comparing what we grow, what the U.S. grows, and what comes from other countries, there’s a clear difference in quality and safety.

So in the end, I think the key is finding the right balance. Let’s grow our own produce when we can, support our local farmers, and buy American when our crops aren’t in season. And for anything that can’t be grown in Canada or the U.S., that’s when we should rely on other countries. But there needs to be strict rules about how it’s grown and what’s put on it. If we can’t ensure that, then we’re opening the door to more risks than we should be willing to take.

Until the next time: Keep Your Minds Open & Your Stories Alive. GW

George's Writers Corner, Health, My Opinion Only

Let’s Get Real About Meat

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These are my own thoughts from what I’ve seen and lived through. I’m sharing them to spark some thinking and honest conversation, not because I have all the answers.

Every so often, I see another headline telling us to stop eating meat. Last week it was chicken. Before that, beef. And you know what? I’m not buying it.

Humans are meat eaters. Always have been. You don’t need to dig too far into our history to see that. Meat gave us strength, helped build strong bodies, and it still does. But not all meat is the same–and that’s the part a lot of folks miss.

It’s not about if we should eat beef or chicken. It’s about what kind we’re eating and how we’re cooking it.

Most of the problems come from meat that’s been pumped full of chemicals, raised in factories, and cooked until it’s blackened on a grill or fried to death in a pan. That’s not the same as a cut of grass-fed beef from a local farm or a free-range chicken roasted slowly with herbs and a little care.

I’m not here to tell anyone what to do, but I’ll say this: If you’re going to eat meat, get the good kind. Grass-fed, pasture-raised, hormone-free. Know your farmer if you can. And don’t burn it to a crisp. Simple cooking goes a long way.

Meat itself isn’t the enemy. The real trouble started when we stopped caring where our food came from. We used to raise it ourselves or know the folks who did. Now, most people just grab whatever’s wrapped in plastic, no questions asked.

I say it’s time we got back to basics. Eat real food. Cook it right. And trust your gut, not every new study that pops up on your phone. But hey—if you still feel like grabbing that burger from McDee’s on the way home, just make sure you chase it down with a walk around the block, and a promise to do better tomorrow. Balance, right?

Until the next time: Keep Your Minds Open & Your Stories Alive. GW

George's Writers Corner, Health, My Opinion Only

What’s in That Chicken You’re Eating Here in Canada?

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These are my own thoughts from what I’ve seen and lived through. I’m sharing them to spark some thinking and honest conversation, not because I have all the answers.

I’ve been around farming most of my life, and I’ve learned to trust my gut when something doesn’t sit right. These days, I look at the way chickens are being raised for food, and I can’t help but feel something’s off.

Most chickens raised for meat today are grown to full size in just 35 to 45 days. That’s not natural. It used to take several months for a chicken to grow to a good weight. But now, they’ve been bred and fed in a way that makes them balloon up in record time. It’s not from hormones—Canada banned those in poultry back in the 1960s—but that doesn’t mean it’s all safe and sound.

These birds are raised indoors in massive barns, under artificial lights, with little room to move. Their feed is loaded with protein, additives, and supplements to speed up growth. The birds barely move, so all their energy goes into building meat, mostly in the breast. Some can hardly walk by the time they’re sent to slaughter. That’s how fast they grow.

They call it efficient. I call it concerning.

When an animal grows that fast, it changes the meat. Today’s chicken is softer, often full of water, and not as tasty as it used to be. The fat content is higher, and the muscle tissue breaks down easily. There’s something not quite right about that. And while they say the antibiotics are regulated, we all know what can happen when rules are bent or rushed in a big system.

I don’t believe food raised in a stressful, unnatural way can be good for us. Fast-grown meat might fill our plates, but what is it doing to our bodies over time? People today are dealing with more allergies, gut issues, and strange health problems than ever before. Could it be from eating food that’s been messed with too much?

You won’t hear this from the big companies. But the more I learn, the more I believe we’ve traded quality for speed and profits. And that never ends well.

If you want better meat, talk to your local farmers. Look for chickens that have been raised the old way—on pasture, with time to grow. It costs more, yes, but you’ll know what you’re eating. You’ll taste the difference too.

In the end, we are what we eat. And I don’t want to build my health out of birds that couldn’t even stand on their own legs.

Until the next time: Keep Your Minds Open & Your Stories Alive. GW

Gardening, George's Writers Corner, Health

Onions: Health Benefits and How to Store Them the Right Way

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Onions have always been a must-have in the home, and there’s a lot more to them than just adding flavor to your meals. Personally, I like Honey Sweet onions, which have a much milder taste compared to stronger varieties like Spanish onions. I find these sweet onions nicer to eat raw. A slice of homemade bread with grass-fed butter and a hunk of aged cheese—now we’re talking.

How to Store Onions Properly

Once you’ve picked the right onion, storing it properly is key to keeping it fresh. After cutting an onion, wrap the leftover pieces in wax paper and place them in an airtight glass container in the fridge. This will preserve freshness without using plastic, which can trap moisture and cause onions to spoil faster. Avoid plastic wrap and plastic containers, as they aren’t the best for keeping food fresh.

When storing whole onions, you want to keep them in a cool, dry place like a pantry. They need ventilation, so make sure they’re not in a sealed plastic bag or the fridge, as this can cause them to turn soft quicker. A basket or open container works well for keeping onions fresh.

An Old-School Health Remedy: Onions to Combat Sickness

Here’s something I’ve used for years and swear by: if sickness strikes in the house, cut an onion in half and place it around different rooms. The idea is that the onion will draw in bacteria and viruses from the air, helping to clear the germs out of your space. Change the onion every couple of days and keep doing it until everyone’s feeling better. This old-school remedy might sound a bit odd, but it’s something that’s worked for me, especially during flu season.

Why Eating Onions Daily Is Good for Your Health

In addition to their immune-boosting effects when used around the house, onions are rich in nutrients like vitamin C and antioxidants, both of which help support a healthy immune system. Eating them regularly—whether raw or cooked—can keep your body strong and ready to fight off common colds and the flu. Combine them with Vitamin D3, and you’ve got a powerful combination to stay healthy through flu season and beyond.

Onions are simple, but they’re a mighty tool in the kitchen and for health. Whether you’re using them for storage, remedying sickness, or adding them to your meals for a boost in nutrition, they’re worth incorporating into your daily routine.

Until the next time: Keep Your Minds Open & Your Stories Alive. GW

Gardening, George's Writers Corner, Health, My Opinion Only

Canada, It’s Time to Rethink Our Food Supply

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These are my own thoughts from what I’ve seen and lived through. I’m sharing them to spark some thinking and honest conversation, not because I have all the answers.

Take a walk down any grocery store aisle, and you’ll see just how dependent we’ve become on foreign-made products. From fresh produce to processed foods, much of what lands on our tables isn’t grown, raised, or made here in Canada. But lately, we’ve been getting some harsh reminders of the risks that come with outsourcing our food supply.

The latest wave of food recalls from the Canadian Food Inspection Agency (CFIA) reads like a roll call of imported goods gone wrong. Cheese, chocolate, salt, pepper, sauces, even staple ingredients like eggs, many of these products have been flagged for contamination, undeclared allergens, or even the presence of foreign materials like plastic/steel shavings. That’s right, and if that doesn’t make you rethink what you’re eating, I don’t know what will.

The problem? Too much of our food is coming from places where we have little to no control over how it’s produced . Countries with looser safety regulations, mass-production factories churning out products for the lowest possible cost, and supply chains so tangled that by the time food reaches our plates, who knows where it’s been or what’s in it?

And let’s clear something up… some folks like to point fingers at the U.S., but that’s not where most of these recalls are coming from. These products are being imported from other countries entirely, not from the good old USA. This isn’t about avoiding American goods… it’s about realizing just how globalized and risky our food supply chain has become.

Meanwhile, Canada… one of the most resource-rich nations on the planet… is under-utilizing its own land, farmers, and industries. Instead of investing in local agriculture and food production, we’re increasingly importing things we could be making or growing ourselves. It’s not that we can’t produce high-quality food, we just haven’t made it a priority.

But here’s the real kicker: when we rely on other countries for our essentials, we put ourselves in a vulnerable position. Whether it’s food shortages, supply chain disruptions, or just plain bad products slipping through the cracks, we’re at the mercy of outside forces. And let’s not forget how quickly prices shoot up when we depend too much on imported goods.

So what’s the solution? It’s time for a shift in mindset. Instead of treating imported food as the default, we need to make homegrown products the norm. That means supporting local farmers, buying Canadian-made when possible, and pushing for policies that encourage domestic production rather than offshoring everything in the name of cost-cutting.

If you’ve got space, grow your own food. Hell even a small backyard garden can make a difference. If you can buy from local producers, do it. The more we invest in our own food system, the less we’ll have to worry about what’s coming in from who-knows-where.

Canada is more than capable of feeding itself. The question is? Will we step up and start doing it? Or will we keep rolling the dice with foreign-made food until the next big recall makes us regret it?

Until the next time: Keep Your Minds Open & Your Stories Alive! GW

Gardening, Health

From Field to Fridge: The Hidden Processing of Fresh Fruit and Veggies?

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These are my own thoughts from what I’ve seen and lived through. I’m sharing them to spark some thinking and honest conversation, not because I have all the answers.

In a way, yes, fruits and vegetables today are more processed than they used to be, even if they aren’t what we’d traditionally think of as “processed food” like chips or frozen meals. Here’s the thing: while the fruits and veggies you find at the grocery store might look fresh, they’ve likely gone through some level of processing before they even make it to your kitchen.

Most commercially grown produce is picked before it’s fully ripe to make sure it survives the long journey from farm to store without spoiling. This early harvesting affects the taste, texture, and even nutritional value of the produce. And then there’s the washing and sometimes waxing process to help preserve that “fresh” look for longer. You’ve got fruits and veggies that get coated in chemicals like wax or sometimes even preservatives, all to extend shelf life.

Now, let’s talk about the real processing… there’s the use of pesticides, fertilizers, and growth hormones to make crops grow faster and larger, and to keep pests away. While it gets the job done for farmers trying to feed a growing population, it’s not exactly the same as the kind of produce our ancestors grew in their gardens. Back then, you didn’t need pesticides if you were growing food with care, and you certainly didn’t need chemicals to extend the shelf life.

When it comes to fruits and veggies today, the big difference is the level of treatment they go through before they reach your plate. In some ways, you could say they’ve been processed, but it’s not the same as your pre-packaged, frozen meals or junk food. It’s more of an effort to make produce last longer on store shelves and reduce waste, but at what cost? The flavor, nutrition, and natural benefits are often compromised in the process.

So, are fruits and veggies today processed? In a modern sense, yes, but they’re not as heavily processed as some other foods. The key is knowing where your food comes from and how it’s grown. If you’re buying from local farms, you’ll often find that it’s fresher, less treated, and closer to the way it was meant to be.

Until the next time: Keep Your Minds Open & Your Stories Alive. GW

Gardening, Health

Non-GMO Foods: What You Need to Know

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These are my own thoughts from what I’ve seen and lived through. I’m sharing them to spark some thinking and honest conversation, not because I have all the answers.

In Canada, many fruits and vegetables are non-GMO simply because there are no genetically modified versions approved for sale ‘Yet‘ Here are some common non-GMO fruits and vegetables you can find:

Vegetables (Non-GMO in Canada)

✅ Carrots
✅ Beets
✅ Lettuce & Leafy Greens (Spinach, Kale, Swiss Chard, etc.)
✅ Broccoli & Cauliflower
✅ Peppers (Bell, Hot, Sweet)
✅ Tomatoes (Most varieties, except some imported GMO types)
✅ Onions & Garlic
✅ Cucumbers
✅ Zucchini & Squash (Most varieties, but beware of some GMO summer squash in the U.S.)
✅ Potatoes (Unless specifically labeled as GMO)

Fruits (Non-GMO in Canada)

✅ Apples (Except the Arctic Apple, a GMO variety)
✅ Strawberries, Raspberries, Blackberries, Blueberries
✅ Grapes
✅ Cherries
✅ Pears
✅ Peaches & Plums
✅ Watermelon & Cantaloupe
✅ Oranges, Lemons, Limes

Caution: GMO in Canada

🚨 Corn (Most field corn is GMO, but organic sweet corn is safe)
🚨 Soybeans (Almost all non-organic soy is GMO)
🚨 Canola (Most Canadian canola is GMO)
🚨 Papaya (Imported papaya from Hawaii may be GMO)
🚨 Sugar Beets (Used for sugar production, mostly GMO)

If you’re looking for truly non-GMO produce, buying organic or heirloom varieties from local farmers or growing your own is the best bet.

Gardening, Health

Good Foods for Your Health—Straight from the Farm

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Foods I Try & Eat now Every Week.

  1. Fatty Fish – Packed with protein and heart-healthy omega-3s. Helps keep the blood flowing smooth and the brain sharp.
  2. Cabbage – A humble veggie that’s full of fiber and vitamins. Great raw, cooked, or fermented for gut health.
  3. Bell Peppers – Bright, crisp, and loaded with vitamins. A perfect snack or a way to add color and crunch to meals.
  4. Cranberries – Tiny but mighty, these berries help fight infections and support digestion. Best enjoyed fresh or dried (without too much sugar).
  5. Blueberries – Sweet, full of antioxidants, and great for the brain and heart. Eat them fresh or toss them into breakfast dishes.
  6. Dark, Leafy Greens – Spinach, kale, and arugula pack in vitamins and minerals that boost energy and overall health.
  7. Olive Oil – A natural fat that’s good for the heart and helps with inflammation. A little drizzle goes a long way.
  8. Garlic – Nature’s medicine—good for the immune system, the heart, and adding flavor to just about anything.
  9. Onions – A staple that’s rich in antioxidants and nutrients. Adds depth to dishes and supports overall wellness.
  10. Cauliflower – Crunchy, full of vitamins, and a great substitute for heavier carbs. Roast it, mash it, or eat it raw.
  11. Egg Whites – A clean source of protein without extra fat. Good for muscle strength and energy levels.
  12. Arugula – A peppery green that’s full of vitamins and cancer-fighting compounds. Great in salads or as a garnish.
  13. Apples – An easy, fiber-rich snack that supports digestion and helps balance blood sugar. A true classic.

Farmer’s Wisdom:

If it grows in the ground or swims in clean water, it’s probably good for you. Eat fresh, eat real, and your body will thank you.

George's Writers Corner, Health

Chewing on Birch: An Old-Timer’s Habit with a Hidden Benefit?

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I’ve spent a lot of time talking to old-timers over the years, sitting on their porches, listening to their stories. And one thing I noticed? A lot of them had a habit of chewing on a small piece of white birch, something like a homemade toothpick, cut fresh from a tree. It was just something they did, maybe out of habit, or maybe for a little taste of the outdoors. Back then, I didn’t think much of it, but now, I wonder… could they have been onto something?

Turns out, modern research might back up this old tradition. A recent study found that chewing on hard materials like wood can boost levels of glutathione, a powerful antioxidant in the brain. (Glutathione is a natural substance found in our cells that helps protect the body from damage caused by stress, toxins, and aging.) This little compound plays a big role in protecting neurons from oxidative stress, which is linked to cognitive decline. (Oxidative stress happens when harmful molecules called free radicals build up in the body, damaging cells and leading to aging and disease.) In fact, the study showed that people who chewed wood, not gum, but actual wood… had higher glutathione levels and performed better on memory tests.

White birch, in particular, has long been known for its medicinal properties. The bark contains betulin and betulinic acid, compounds studied for their potential anti-inflammatory and even anti-cancer effects. (Betulin and betulinic acid are natural chemicals found in birch bark that may help reduce swelling and fight off harmful cells in the body.) Indigenous groups used birch for everything from wound care to teas for digestion. And those old-timers? Well, maybe they weren’t just keeping their mouths busy, they might have been giving their brains a little boost without even realizing it.

At any rate, maybe it was an old trick for keeping the mind sharp.

Scientists today as smart as some are, are just starting to catch up to what folks knew all along. Makes you wonder what other simple traditions we’ve forgotten along the way.

Until the next time: Keep Your Minds Open &Your Stories Alive. GW

George's Writers Corner, Health

The Old Farmer’s Secret

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These are my own thoughts from what I’ve seen and lived through. I’m sharing them to spark some thinking and honest conversation, not because I have all the answers.

Some have asked? George, what is your secret to living a good long life? Well…I reckon folks these days think living a long life is some big mystery, but it’s not. I’m crowding 80 now, and while I’ve got some health issues—expected, considering what life’s thrown at me—I still figure I’ve got more carrying on to do.

Take me, for example. I’ve farmed for a good part of my life, working the land with my own two hands. There’s something honest about putting seeds in the ground and watching them grow, season after season. It teaches you patience and grit—qualities that get you through the tough times. I’ve faced droughts, floods, serious diseases and setbacks that could’ve broken me. I’ve buried people I loved, friends and family, and wondered how I’d carry on. But you do. You just keep moving forward.

I keep things simple. Three meals a day, nothing fancy. Breakfast might be eggs or oatmeal, lunch a bowl of soup or a sandwich, and dinner whatever’s in season. I like a bit of butter or olive oil in my cooking; it adds flavor and richness without overdoing it. My favorite meal is a hearty stew made with vegetables from the garden and a good chunk of home made bread.

I believe in staying active. I might not walk as much as I used to, but I still find ways to exercise—working the land, stacking firewood, or just puttering around the workshop. Keeping your body moving is key, even when it aches a bit.

Now, life hasn’t been easy. I’ve faced more than my share of trials, from losing loved ones to health scares as I stated above and financial struggles. But after each hard season, I give myself time to sit quietly with the pain, then I pick myself up and carry on. You have to.

Humor keeps me going too. When folks ask how I’m still kicking, I tell them, “The fella in charge upstairs must’ve misplaced my name!” That always gets a chuckle.

There’s wisdom in the old ways: work hard, eat simple, rest when you’re tired, and don’t let the tough days turn you bitter. Life may not always be easy, but it’s worth it if you take it one step, one chore, and one laugh at a time.

That’s my secret-if you can call it a secret. It ain’t much, but it’s kept me going so far. GW

Health

Bread Recall Update For November 16/2024

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Here’s the updated list of bread and bun products recalled in Canada due to potential metal contamination:

Affected Brands and Products:

  • Country Harvest:
    • 14 Grains 100% Whole Grain Brown Bread (600 g)
    • Ancient Grains 100% Whole Grain Brown Bread (600 g)
    • Everything Seasoned Multigrain Bread (600 g)
    • Flax & Quinoa 100% Whole Grain Brown Bread (600 g)
    • Herb & Garlic Seasoned Herb Bread (600 g)
    • No Sugar Added 100% Whole Wheat Bread (600 g)
    • No Sugar Added White with Whole Grains Bread (600 g)
    • Oat & Honey 100% Whole Grain Brown Bread (600 g)
    • Seeds & Grains 100% Whole Grain Brown Bread (600 g)
    • Sourdough Multigrain Bread (650 g)
    • Stone Milled 100% Whole Wheat Bread (600 g)
    • Whole Grain & Protein Blend Protein Multigrain Bread (600 g)
  • D’Italiano:
    • Brioche Style Hamburger Buns (520 g, 8 buns)
    • Original Hamburger Buns (520 g, 8 buns)
    • Sesame Hamburger Buns (520 g, 8 buns)
  • Deli World:
    • Sesame Buns (696 g, 12 buns)
  • Giant Value:
    • 100% Whole Wheat Bread (675 g)
    • White Bread (675 g)
  • Great Value:
    • 12 Grains Multigrain Loaf (600 g)
    • Ancient Grains Multigrain Loaf (600 g)
    • Flax & Quinoa Multigrain Loaf (600 g)
    • White Bread (675 g)
    • 100% Whole Wheat Bread (675 g)
  • No Name:
    • 100% Whole Wheat Bread (675 g)
    • Original Bread (675 g)
  • President’s Choice:
    • Gigantico Burger Buns (568 g, 8 buns)
  • Wonder:
    • 100% Whole Wheat Bread (675 g)
    • Classic White Bread (675 g)
    • White Bread (675 g)
    • White + Fibre – White Bread with added Oat Hull Fibre (675 g)
    • White Hamburger Buns (408 g, 8 buns)
    • White Hotdog Buns (384 g, 8 buns)
  • Affected Brands and Products (Recalled due to metal contamination and linked to Bimbo Canada):
  • Compliments (Bimbo Canada):
    • 12-Grain Bread (600 g)
    • Ancient Grain Bread (600 g)
  • Dempster’s (Bimbo Canada):
    • Thin Sandwich 100% Whole Wheat Bread (675 g)
    • 100% Whole Wheat Bread (675 g)
    • Honey & Oatmeal 100% Whole Grain Bread (600 g)
    • Signature Everything White Bread (600 g)
    • White Bread (675 g)
    • Ancient Grains with Quinoa 100% Whole Grain Bread (600 g)
    • Multigrain 100% Whole Grain Bread (600 g)
    • 12 Grain 100% Whole Grain Bread (600 g)
  • Harvest Gold (Bimbo Canada):
    • 100% Whole Wheat Bread (675 g)
    • White Bread (675 g)
  • Pom (Bimbo Canada):
    • 100% Whole Wheat Bread (675 g)
    • White Bread (675 g)
  • Sunshine (Bimbo Canada):

Distribution Areas:

These products were distributed in Ontario, Quebec, and Newfoundland and Labrador.

Recalls and Safety Alerts

Consumer Guidance:

If you have purchased any of the products listed above, do not consume them. Return them to the place of purchase for a full refund, or dispose of them safely. For more information, contact the Canadian Food Inspection Agency (CFIA) at 1-800-442-2342

Health, News, Information & Events

Urgent Bread Recall in Canada: What You Need to Know

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November 5, 2024

Wonder Brands Inc. has issued a recall of various brands of bread and buns due to the detection of metal fragments in their products. The Canadian Food Inspection Agency (CFIA) reports that these products were distributed across Newfoundland and Labrador, Ontario, and Quebec.

Affected Brands and Products

Brands included in the recall list are Country Harvest, D’Italiano, Deli World, Giant Value, Great Value, President’s Choice, Wonder, and more.

Below is the list of affected products:

Country Harvest

  • 14 Grains 100% Whole Grain Brown Bread
    • Size: 600 g
    • UPC: 0 63400 13871 1
    • Codes: NO 08 KR
  • 14 Grains 100% Whole Grain Brown Bread
    • Size: 3 x 600 g
    • UPC: 0 62542 00023 8
    • Codes: NO 07 KR, NO 08 KR, NO 09 KR
  • Ancient Grains 100% Whole Grain Brown Bread
    • Size: 600 g
    • UPC: 0 63400 13880 3
    • Codes: NO 08 KR
  • Everything Seasoned Multigrain Bread
    • Size: 600 g
    • UPC: 0 60885 00048 9
    • Codes: NO 07 KR
  • Everything Seasoned Multigrain Bread
    • Size: 3 x 600 g
    • UPC: 0 62542 00025 2
    • Codes: NO 07 KR, NO 08 KR, NO 09 KR
  • Flax & Quinoa 100% Whole Grain Brown Bread
    • Size: 600 g
    • UPC: 0 60885 00047 2
    • Codes: NO 07 KR
  • Herb & Garlic Seasoned Herb Bread
    • Size: 600 g
    • UPC: 0 60885 00058 8
    • Codes: NO 07 KR
  • Herb & Garlic Seasoned Herb Bread
    • Size: 3 x 600 g
    • UPC: 0 56573 00015 2
    • Codes: NO 07 KR, NO 08 KR, NO 09 KR
  • No Sugar Added 100% Whole Wheat Bread
    • Size: 600 g
    • UPC: 0 63400 13890 2
    • Codes: NO 08 KR
  • No Sugar Added White with Whole Grains Bread with Grains
    • Size: 600 g
    • UPC: 0 63400 13892 6
    • Codes: NO 08 KR
  • Oat & Honey 100% Whole Grain Brown Bread
    • Size: 600 g
    • UPC: 0 63400 13869 8
    • Codes: NO 08 KR
  • Seeds & Grains 100% Whole Grain Brown Bread
    • Size: 600 g
    • UPC: 0 63400 13882 7
    • Codes: NO 08 KR
  • Sourdough Multigrain Bread
    • Size: 650 g
    • UPC: 0 60885 00049 6
    • Codes: NO 07 KR
  • Stone Milled 100% Whole Wheat Bread
    • Size: 600 g
    • UPC: 0 63400 13878 0
    • Codes: NO 08 KR
  • Whole Grain & Protein Blend Protein Multigrain Bread
    • Size: 600 g
    • UPC: 0 60885 00051 9
    • Codes: NO 07 KR

D’Italiano

  • Brioche Style Hamburger Buns
    • Size: 520 g (8 buns)
    • UPC: 0 55010 00078 6
    • Codes: NO 07 KR
  • Original Hamburger Buns
    • Size: 520 g (8 buns)
    • UPC: 0 55010 00079 3
    • Codes: NO 07 KR
  • Sesame Hamburger Buns
    • Size: 520 g (8 buns)
    • UPC: 0 55010 00080 9
    • Codes: NO 07 KR

Deli World

  • Sesame Buns
    • Size: 696 g (12 buns)
    • UPC: 0 63400 21052 3
    • Codes: NO 09 KR

Giant Value

  • 100% Whole Wheat Bread
    • Size: 675 g
    • UPC: 7 74223 27106 5
    • Codes: NO 09 KR
  • White Bread
    • Size: 675 g
    • UPC: 7 74223 27108 9
    • Codes: NO 08 KR

Great Value

  • 12 Grains Multigrain Loaf
    • Size: 600 g
    • UPC: 6 27735 26921 4
    • Codes: NO 07 KR
  • Ancient Grains Multigrain Loaf
    • Size: 600 g
    • UPC: 6 27735 26922 1
    • Codes: NO 07 KR
  • Flax & Quinoa Multigrain Loaf
    • Size: 600 g
    • UPC: 6 27735 26923 8
    • Codes: NO 07 KR
  • White Bread
    • Size: 675 g
    • UPC: 6 27735 26605 3
    • Codes: NO 09 KR
  • 100% Whole Wheat Bread
    • Size: 675 g
    • UPC: 6 27735 26608 4
    • Codes: NO 09 KR

no name

  • 100% Whole Wheat Bread
    • Size: 675 g
    • UPC: 0 60383 02285 3
    • Codes: NO 07 KR
  • Original Bread
    • Size: 675 g
    • UPC: 0 60383 02289 1
    • Codes: NO 07 KR

President’s Choice

  • Gigantico Burger Buns
    • Size: 568 g (8 buns)
    • UPC: 0 60383 89781 9
    • Codes: NO 03 KR, NO 04 KR

Wonder

  • 100% Whole Wheat Bread
    • Size: 675 g
    • UPC: 0 63400 11165 3
    • Codes: NO 08 KR
  • 100% Whole Wheat Bread
    • Size: 2 x 675 g
    • UPC: 0 63400 02441 0
    • Codes: NO 07 KR, NO 08 KR, NO 09 KR
  • Classic White Bread
    • Size: 675 g
    • UPC: 0 64947 13021 3
    • Codes: NO 08 KR, NO 09 KR
  • White Bread
    • Size: 2 x 675 g
    • UPC: 0 63400 01880 8
    • Codes: NO 07 KR, NO 08 KR, NO 09 KR
  • White Bread
    • Size: 3 x 675 g
    • UPC: 0 62542 00024 5
    • Codes: NO 07 KR, NO 08 KR, NO 09 KR
  • White + Fibre – White Bread with added Oat Hull Fibre
    • Size: 675 g
    • UPC: 0 63400 01227 1
    • Codes: NO 09 KR
  • White Hamburger Buns
    • Size: 408 g (8 buns)
    • UPC: 0 64947 14003 8
    • Codes: NO 09 KR
  • White Hotdog Buns
    • Size: 384 g (8 buns)
    • UPC: 0 64947 14001 4
    • Codes: NO 08 KR, NO 09 KR

Important Notice

Consumers and retailers are advised to avoid using, selling, or distributing these recalled products to prevent any health risks. Check your shelves, and if you find any of these products, dispose of them or return them to the store for a refund

Thank you for being here! Today alone, 7,277 unique visitors have taken the time to stop by, read, and enjoy my blog posts. Whether you’re a long-time follower or a new reader, thanks for dropping by! GW

Health, My Opinion Only

Why is Fluoride in Our Water and Toothpaste? Time to Rethink an Old Practice.

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I’ve been around long enough to see trends come and go, especially when it comes to what’s supposedly good for us. I’ve read, listened, and seen a fair share, and I’m not one to get fooled by a new “solution” without a good look at the fine print. Lately, fluoride has been back in the spotlight here in Canada, and I can’t help but think it’s time we seriously consider stepping away from it for good.

For years, we’ve been told that fluoride in our water is essential, that it’s a public health measure to prevent cavities, particularly in children. This practice, started in a different time with different needs, has somehow held on for decades. But things aren’t the same now. We’ve got fluoridated toothpaste in every home, in every bathroom cabinet. And that alone raises a question: do we really need more of it in our drinking water?

Recent studies suggest fluoride might not be as harmless as we’ve been led to believe. We’re seeing research, even here in Canada, linking high levels of fluoride exposure with lowered IQ in children and pointing to potential long-term health impacts for adults. Health Canada does set guidelines on fluoride, but if there’s any reasonable doubt about its safety, shouldn’t we take it more seriously?

On top of that, I’ve seen cases of dental issues myself, like those white streaks or spots on people’s teeth that come from too much fluoride. It’s supposedly “just cosmetic,” but it still signals excess buildup in the body. And if we’re seeing it in teeth, what else is going on that we can’t see?

Fluoride was pushed as a modern health achievement back in the day, but I’d argue we’re a little too advanced now to keep clinging to outdated solutions. Places like Calgary have already taken fluoride out of their water supply, and many communities across Canada are starting to follow suit. If we’re already getting fluoride from other sources, isn’t it time we stop adding it to the water we drink every day?

If you’re concerned about your fluoride intake, look into filters that remove it, and for those with kids, and I would be darn cautious about the toothpaste too, and make sure they’re not swallowing it.

It’s a different world now folks, and it’s time for us to start asking some hard questions about old habits. I’ve never been one to blindly trust what I’m told, and after looking into fluoride, I think it’s time we give people the choice to opt out and let this old practice fade away. GW

Health

Are We Unknowingly Consuming More Than We Bargained For?

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These are my own thoughts from what I’ve seen and lived through. I’m sharing them to spark some thinking and honest conversation, not because I have all the answers.

I often wonder if the food we rely on, is truly what it seems. Companies present us with convenient options, neatly packaged and backed by reassuring claims. But behind those labels, can we be sure, we’re getting what we think we are? It’s difficult to say. Then there are those disclaimers, urging us to check every detail, are they protecting us, or—just covering their backs?

Another thing is, what if the products in our diets have changed in ways we haven’t noticed? A recipe tweaked here, an extra preservative there. It might seem harmless, but who’s keeping tabs on these changes? Could these subtle shifts be impacting our health without our awareness? And what gets me, is why don’t we ask this more often?

Honestly, I’ve lost count of how many times I’ve trusted what’s on the shelf without a second thought. It’s not something we’re conditioned to question, is it? Yet perhaps we should. In our focus on convenience, have we overlooked the reality of what we’re consuming?

Today, manufacturers seem to bank on our assumption that familiar foods are still safe. But is that true? When I pick up a can of salmon, is it just salmon, or am I overlooking preservatives or hidden sodium waiting to surprise me?

I kind of think that what they say is harmless may be masking crucial details.

The thing is, one also has to remember that it isn’t just about the ingredients; it’s about trust. Are we handing over control of our health to corporations that prioritize profit over our well-being? At what point did we trade nourishment for convenience, and are we even aware of the risks?

Maybe the real question is: have we stopped paying attention? Or have we become so comfortable that we’ve forgotten the true cost? If we don’t start questioning, who will? You know, I kind of think that protecting our health might just begin with asking—what are we really feeding ourselves? GW

Health

The Role of Masks in Our Health

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Only on The Walters Post

These are my own thoughts from what I’ve seen and lived through. I’m sharing them to spark some thinking and honest conversation, not because I have all the answers.

With mask mandates coming back for some health care workers, I find myself wondering: could these masks be just as important in stopping viruses like COVID-19/Flu’s and Colds as Vaccines? Could it be possible that we are overlooking their simple power to protect ourselves and others?

Personally, I think that masks are more than just cloth; as they show our care for one another. But why do we sometimes forget how vital they are? Did the noise of confusion drown out their message?

Now, some may think I’ve turned my back on natural medicine for modern treatments, but that’s not true. I believe both have their place in our health journey. After all, Mother Nature has been here much longer than we have, and she knows a thing or two about healing.

So, what if the best way forward is to blend the wisdom of nature with the advances of science? When we wear a mask, are we not honouring that ancient knowledge? The thing is, every little action can add up to a bigger change.

Maybe the real question isn’t whether masks or vaccines are better, but how we can work together with both. In a world that often feels divided, can we find a way to unite these approaches?

Ultimately, it raises a question: what truly is the right path to take? Is it about choosing one method over the other, or—is it possible that the answer lies somewhere in between? What do you think? GW

Health

The Power of Vitamin D3: Why It Matters More Than You Think

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As someone who’s spent more than a few winters in the north, I’ve learned over the years just how essential certain things are to keeping us healthy and strong. One of the most important? Vitamin D3.

Now, if you’re anything like me, you’ve probably noticed that as the days get shorter, and the chill sets in, our bodies start feeling the effects of less sunlight. And as someone who prefers natural solutions, I’ve come to rely on D3 more and more, especially since working outside just isn’t as feasible in the dead of winter up here in the north. Let’s face it, even during the warmer months, many folks are working from home these days, glued to a computer screen, far—from the benefits of natural sunlight.

Vitamin D3 is a bit of a quiet hero as it’s not one of those flashy vitamins that gets all the attention, but without enough of it, well—you’ll start feeling the wear and tear pretty quickly. The truth is, it’s essential for more than just keeping our bones strong—though that’s a huge benefit on its own, especially as we age. We’ve all heard about how it helps prevent things like falls and fractures, but it also plays a much larger role in overall health.

This vitamin works like a hormone, influencing everything from our immune system to our brain function. Without enough of it, our bodies start to lag behind, whether we notice it or not. And the older we get, the more crucial it becomes. I’ve been using it for several years now, especially during the winter months when sunlight is scarce. Trust me, it’s made a world of difference.

Why Vitamin D3 is So Important:

  1. Supports Bone Health – Helps with calcium absorption, keeping bones strong and reducing the risk of fractures.
  2. Boosts the Immune System – Especially important during cold and flu season.
  3. Improves Mood – Can help ward off those winter blues.
  4. Enhances Muscle Function – Keeping you feeling strong and mobile.
  5. Promotes Heart Health – May help regulate blood pressure and reduce the risk of heart disease.
  6. Reduces Inflammation – Helping your body fight off infections and recover from injuries.
  7. Supports Brain Health – Linked to better cognitive function, which we all need as we get older.
  8. Helps with Blood Sugar Control – Assisting in the prevention of type 2 diabetes.
    • And that’s just a few of the things it helps!!

So–In the north, where winter turns sunlight into a rare commodity, I would think that a good vitamin D3 supplement would be a simple yet effective way to bridge the gap. And if your indoor hours are piling up, adding a bit of D3 to your routine can be a game-changer.

For winter months, especially up here in the north where sunlight is as scarce as a snowy owl sighting, a daily dose of 1,000 to 2,000 IU of vitamin D3 is often recommended. This range is generally safe and effective for most people. Now, while your doctor might have their own take on things, I found it worth getting my levels checked—turns out, I was significantly low, despite being outside quite a bit. So, if you’re working indoors all the time, just imagine how much lower your levels might be. Not a pretty picture, that’s for sure.

In Closing, think of it as a small, natural boost to help keep you feeling strong and healthy, even when the sun’s playing hard to get. And hey, I guarantee it’ll save you a lot of trips to the doctor’s office—assuming you can find a good one these days! GW

Health, My Opinion Only

Spraying for Mosquitoes

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Only on The Walters Post

These are my own thoughts from what I’ve seen and lived through. I’m sharing them to spark some thinking and honest conversation, not because I have all the answers.

When it comes to mosquito control, we’re often told that spraying chemicals is a must to tackle the threats these pests bring, especially with viruses on the rise. But as someone who’s spent a lifetime working the land, I can’t help but wonder if the cure might be worse than the disease.

Sure, spraying chemicals can knock down mosquito populations in the short term, no doubt about that. But let’s not forget that these chemicals can have some serious side effects, that might cause more problems down the road. They don’t just target mosquitoes—they can affect other insects, animals, and even people. Over time, this can lead to more significant issues than the mosquitoes ever did.

Instead of relying on heavy-duty sprays, I think we should consider some simpler, more natural approaches. Like encouraging natural predators like bats and birds, as they can help keep mosquito numbers in check without the chemical fallout. Also, managing water around your property to prevent stagnation is another effective method.

It’s about finding a balance. Sometimes the old ways, grounded in practical experience, offer solutions that are not only kinder to the land, but might also be more effective in the long run. Remember, working with nature rather than against it can be a more sustainable and less harmful choice for all of us. My Opinion Only!

Health, My Opinion Only

Whooping Cough Alert for Our Area

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Hey folks, just a heads-up. Whooping cough is now in our region. Since January, we’ve had 16 cases, which is a big jump from the average of about 4 cases per year.

Whooping cough spreads easily when an infected person coughs or sneezes. Early signs are sneezing, runny nose, low fever, and a mild cough that gets worse over two weeks. The cough often ends in a ‘whooping’ sound and can be so bad it causes gagging or vomiting. This cough can last up to 100 days, making it hard to sleep, work, or do daily activities.

Now, I’m not one to scare folks or spread false rumors, but I think it’s important to get the word out. This is especially for babies under one-year-old, pregnant women, and folks with lung or breathing problems. If you have a new or worsening cough, avoid contact with high-risk folks mentioned above, and especially young babies and pregnant women.

If you have a severe cough and are worried, wear a mask and see your doctor, or go to a walk-in clinic.

To prevent whooping cough, keep up with vaccinations. The vaccine is given at two, four, six, and 18 months old, with boosters at four to six years and 14 to 16 years old. Adults can get a free booster, which is recommended for pregnant women to protect their babies.

If you need to catch up on vaccines, book an appointment with your doctor or contact the Health Unit at 1-800-563-2808 ext. 1301.

Stay safe, everyone.