LET’S GET GROUNDED

IMG_6385Last week, I decided to walk barefoot at Pumphouse Park in Battery Park City, near my home. According to Google Maps, the Freedom Tower is less than .3 miles from the Park. I found the contrast ironic – to be walking barefoot in ice cold grass, so close to such an iconic structure. A structure that symbolizes rebirth, power, and strength. Then I realized, maybe there’s actually a connection. Maybe it’s more than just a metaphor.

Call it Grounding, or Earthing- the act of reconnecting with the Earth’s electromagnetic frequencies as a foundation for vibrant health. Call it Vitamin G. G for Ground. Grounding/Earthing, are known as a movement and a technology, transforming people’s lives across the planet.

So, why has this become a movement? From what I understand, it’s primarily because we have disconnected from the healing energy of the Earth and it’s having a very harmful effect on our health and well-being, most notably, chronic inflammation.

Our lives now revolve around wearing rubber and plastic soled shoes instead of leather; living in hermetically sealed high-rises instead of houses with yards; walking on asphalt instead of dirt paths and dirt roads; bathing in and drinking chlorinated, fluoridated water instead of clean, structured water from our oceans, lakes, rivers, and streams and this is causing our disconnection, but they’re not the only cause.

The main reason we are disconnecting from the healing energy of the Earth is because we are being bombarded with ELF, EMF, and radioactive frequencies that are interfering with our connection. The Grounding/Earthing movement is an outcrop of awareness about these layers of disconnection we are all experiencing. I am grateful for this collective awareness, because it is bringing forth the knowledge and information we all need to avert the influence of these frequencies, and employ tactics, methods, and practices to improve our health and well-being, despite it all.

I am still in the process of learning about Grounding/Earthing, but these are the things I know thus far:

  • We need to get our feet (and our bodies) onto the ground or sand, or into oceans, rivers, lakes, or streams for at least one hour per day to reconnect with the Earth’s natural electromagnetic frequency and thereby heal ourselves. If we cannot do these things, we need to purchase Grounding/Earthing items that will enable us to reconnect whilst living in our hermetically sealed homes, cars, offices; gyms, restaurants, etc.
  • We need to start wearing more leather soled shoes (sorry to my vegan friends) and discard the rubber and plastic soled shoes so many of us are wearing these days. This will also help with our bone density.
  • We need to use remedies to mitigate the bombardment of ELF, EMF, and radioactive frequencies to which we are exposed on a constant basis through: electronic devices; WiFi; cell phones; laptops; Smart Meters; cell phone towers; radio towers; Smart Grids; etc. Some of the most prominent of these remedies were discovered by Drs. Karim and Alberghini, and are called, BioGeometry. Click that link to read about the incredible, healing that took place in the town of Hemberg, Switzerland, when they employed the help of Dr. Ibrahim Karim, and BioGeometry.

At a bare minimum, that’s the list to follow to help reconnect with the Earth’s electromagnetic frequencies, and disconnect from the bombardment of ELFs, EMFs, and radioactive frequencies. You can also watch the film, “Grounded” here for $3.

To read more about Earthing, please go here.

To listen to one of the top experts, Dr. Stephen Sinatra, talk about Grounding with Dr. Mercola, click this link.

This is a process for me, too. I am learning as I write and share with you, but I did not want to wait until I was fully immersed and knowledgeable, because I feel this information is too important not to share right away. I encourage you to click the links that are shared here, and to take on these practices. It will make a great and positive difference in the quality of your health and well-being. I promise you.

Happy New Year. I wish you the best in 2014. The best of all you can dream or imagine, with frosting and whipped cream on top – all natural, of course.

Love, Sharon, T H E E C O C H E F

CHOOSE WISELY WHAT YOU EAT, AND

Beautiful PigBE MINDFUL OF HOW IT GOT TO YOUR TABLE!

I recently wrote this statement on one of my Facebook posts and decided to write about it further.

We live in a time when people seem to think that it’s okay (for example) to snag a taxi from you when they are clear that the cab is headed toward you. As long as the cab stealer does not make eye contact with you, then he feels he’s free and clear to do as he pleases and well, to (blank) with you.

I say, he, because I had this happen to me one windy, fall, Friday evening when I was dressed in black tie, with no cabs in sight. As “my” cab was heading toward me, this guy jumped out and took “my” cab. I went awkwardly running toward him in my 5″ inch heels and long gown saying, “Hey, that taxi is for me!” Quel surprise, he didn’t care. He quickly slid into the back seat hoping the cab driver would drive away fast enough for me not to be able to make eye contact with him. As he was closing the cab door, I stuck my head in and said, “Are you kidding me? You’re seriously going to take this cab? Come on buddy, I’ve been standing here waiting” Then I said, “I can see you, you know!” As if my saying “I can see you,” while making eye contact with him was somehow going to get this guy to grow a conscience. No surprise, he was unimpressed with my raw NYC bravery to confront the cab villain, and off he went.

What is it about our culture that has people think this is okay behaviour? Is it the same thing that has people not want to know about or think about how that food got to their table? Why are we so adverse to the truth, and so addicted to denial?

It’s hard to be in the food truth movement without sounding like an overbearing mother, the “Eat your vegetables” kind. I know there is a lot to contend with these days, with our air, our food, and our water being toxified, polluted, and degraded. It’s a lot, but is the answer to just ignore it hoping it will just go away? Is the answer to keep eating the factory farmed animals that are fed GMO corn with glyphosate that causes every known problem, condition, disease, and ailment imaginable? How is it better to ignore this, or rather I should say, for how long is it better? Like the guy who steals a woman’s cab, do we really think we can get away with making choices and taking actions that have an adverse affect on ourselves, other people, and the planet?

It used to be that the few were spoiled by the many, but the many usually had good values, and made ethical choices. Now, sadly, it seems those many are the few. The few who still have a conscience and who are still willing and able to act on their conscience accordingly. As grown adults, who’s holding us in check when we misbehave other than our own conscience?

The downline problems that come with poor choices are not going to go away by pretending they don’t exist today, or by not making eye contact with them. Just because you’re not looking at them does not mean they don’t see you.

Choose wisely what you eat, and be mindful of how it got to your table. Let’s bring a conscious movement back to our food choices and have that be the rule rather than the exception to the rule, and while we’re at it, let’s see if we can get people to be more conscientious about stealing cabs too. Hey, it’s worth a shot!

Thank you.

Sharon, T H E E C O C H E F

ARE WE LIVING TO EAT, OR EATING TO LIVE?

ARE WE LIVING TO EAT, OR EATING TO LIVE?

Me in NGI Chef's JacketWe’re a nation obsessed with food. The Food Network would not exist nor would it do so well, if we weren’t.

Is there anything wrong with that? Well, no. I am a certified chef and I love food. If I had to watch TV and had a choice between a cooking show and most other shows, I’d choose the cooking show, of course. I love watching them to see how a chef prepares a meal and what techniques they are using. Especially on CHOPPED, I am always enthralled by how quickly the chefs come up with the next course. Aren’t you? I could not do that. It is not one of my culinary talents. But in my observation, the focus of these shows, and the many cooking magazines, is not on the quality of the ingredients, just on ingredients.

So, is there anything wrong with that? Well, I believe it’s a big missing element. These shows have peaked everyone’s interest and have given people a passion for food and cooking. They’ve made it very sexy to cook. Everyone is a chef-in-the-making. But very few of these shows, if any, focus on the source and the quality of the ingredients, or how to use them properly. There are many raw and natural food-ists that shun at heating oils above a certain temperature, let alone using certain oils – like canola oil. I am a non-canola oil chef. Why, because I do not believe it is good for our health. Besides the fact that canola oil comes from a hybridized version of the rapeseed, there is debate about the process used to hybridize the plant . Most importantly, canola oil is usually highly processed and GMO. Even if it is cold, expeller pressed, organic canola oil, I don’t use it. There are far too many other oils that are sexier: coconut oil for cooking and hemp oil for salads.

But back to the cooking shows and our culture’s newfound passion (obsession) with food. While it’s great to see people embrace cooking so much, it would warm my heart to see them take it one-step further, and really learn about the source and the quality of the ingredients they are using: Organic; local; sustainable; grass-fed; pasture raised and pasture finished; fresh. These are the buzz words that come to mind.

And in addition to the source and quality of the ingredients, how the ingredients are prepared is also important, and in this case I am referring to grains, nuts, seeds, and legumes. These must be soaked in order to remove the nutrient inhibitors they contain. I am not aware of any cooking show using these items in the proper way; therefore, people are working with these items in a manner that is actually harmful to their gut health. Yes. They might as well buy a loaf of homemade bread at the bakery, rather than bake it at home, if they are using flour that does not come from a sprouted grain. And, none of the cooking shows talk about the water used in cooking. Distilled and properly filtered water are crucial to preparing a truly healthy meal, but it’s usually tap water that’s used on the cooking shows. Tap water that has chlorine and fluoride – two known carcinogens, that are also damaging to gut health.

So, you see, there are steps and instructions that are missing.

I don’t necessarily live-to-eat, as much as I live to source the healthiest food possible, and prepare it in a nourishing and loving way for my body and my soul. I regard food as a blessing. I guess you could say I live-to-love-food and its preparation, and in doing so, love my body. My wish for everyone that loves food, and cooking, is that they are inspired to take it to the next level, and learn to source quality food and ingredients.

Sharon, T H E C O C H E F