Page 26 - Senior Times South Central Michigan - March 2017 - 24-03
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Page 26
Senior Times - March 2017
269-962-5191
703 Capital Ave, SW, Battle Creek www.henryfuneralhome.org
JOSEPH U. STASA • THOMAS C. COLEMAN • PAULA S. COLEMAN • DENNY P. SEIVERT
IN MEMORY OF OUR FOUNDER, RICHARD A. HENRY – 1926-2015
LONG-TERM CARE INSURANCE
As we spring into the third month of 2017, it is a good time to talk about not only the change of seasons but seasons of change as pertains
to our health and longevity. I just recently returned from a paradigm- shifting, life-transforming, life sav- ing seminar where after all of the nutritional and lifestyle information given, I walked away with a pro- found message... change happens and how can we support change? And how can we measure what has been prevented?
Change as it pertains to every- thing is definite but as it pertains to health, it is definitely worth planning for. The old paradigm that we have all been particularly familiar with supports suppressing symptoms, sup- pressing change, prolonging change, and delaying the evolving aging pro- cess.
Long-term care insurance does not keep me well... I do!
In the new paradigm, one must encourage change, address any adversity resulting from the change, complete the disease process, and accelerate the process of healing in which the body is designed to do. After all, did any of us dodge or prevent the puberty process? Then what makes us think that we can by-pass the aging process? We have to embrace the fact that we all will successfully make it through meno- pause... it is up to you as to how you do it.
It starts with lifestyle in the way of the dreaded word DIET. I dislike the word as well because the first three letters are DIE but in order to improve our health, we will have to die to our addictive tendencies as it pertains to bad food choices. In my experience as a nutritional consul- tant, nine times out of ten the patient will tell me that they are eating well but as the food consumption is writ- ten down, it becomes apparent that changes must be made. Refined, syn- thetic, nutrient-depleted, high-calorie
foods are the source of 90+% of the diseases that are ravaging our com- munity today but yet the fast-food restaurants still thrive.
And because of the tremendous burden put on the body due to stress both nutritionally and emotionally, this creates a HUGE deficit that body cannot replenish which creates symptoms that lead to diseases that are responding perfectly to the situa- tion that it has been put in.
The good news is that as a prac- titioner of optimal function, health, and life, and a former biochemical researcher, instead of suppressing
or covering up the symptoms of dis- ease, the functional approach is to find out the cause of the problem and intervene before the disease mani- fests itself fully. More good news is when the body is supported with the proper nutrients and supplementa- tion, diseases and syndromes could be intercepted upstream wherein
the disease originates, which is get- ting back to the basics and desire of healthcare to make people well and not just manage symptoms. With this approach, how many diseases might be completely prevented?
In conclusion, I would urge every- one reading this to participate in what I call LONG-TERM CARE... I just recently filled out paperwork for long-term care insurance BUT insur- ance does not keep me well... I do! My choices begin the night before and when my feet hit the floor in
the morning, my steps are ordered. This may seem foreign but I, too, know one day that I will be a post- andropausal man that had a choice as to how to live out my life. And the insurance will be the every day that I invested now to create the dividends for that futuristic season.
Come join the journey to the healthiest most vital life that you can. All ages, stages, and seasons are qualified if you are still upright and still taking nourishment when offered. From headaches and back pain to nutrition and weight loss, we are your place to meet your health- care needs! Call today at (269) 964- 3300 to schedule your appointment!
food
FOR LIFE
Dr. Mark McCullough, Special to Senior Times
PRE-PLANNING
Providing peace of mind to you and your family.
Visit our website to for a Pre-Arrangement form.
Services:
Short-term Rehab Skilled Nursing Care Respite Care Palliative Care Outpatient Therapy
270 N Bedford Road Battle Creek, MI 49037 (269) 968-2296
Specializing In:
Stroke Rehab
Auto Accident Recovery Neuro Rehabilitation Wound Care
Orthopedic Rehabilitation Programs
Post Knee/Hip Replacement Rehab
The Right Choice For Rehab Is Easy
95% Recommendation To Others
For virtual tours visit www.laurelsofbedford.com
A Skilled Nursing and Rehabilitation Center
The Care You Need to Help You Stay in
When asked, most older adults say that they want to live in their own com- munity as long as possible. For those with chronic conditions and limited resources, this can be a challenge. CentraCare is part of the National PACE Program (Program of All-Inclusive Care for the Elderly) and serves to meet the health care needs of frail adults 55 or older living in Calhoun, Kalamazoo, and Eastern VanBuren Counties.
Services are coordinated by the CentraCare team to:
Ensure safety in the home
the Home You Love!
Promote wellness
Focus on quality medical care Provide an opportunity for socialization Support caregivers
We have two locations to serve you. Our Battle Creek Center is located at 200 West Michigan Ave., Suite 103, inside the Kool Family Community Center and our Kalamazoo Center is located at
445 W. Michigan Ave., Kalamazoo, MI
Call us to find out if CentraCare is right for you or someone you love.
(269) 441-9313 or visit www.mycentracare.com
cooking
FOR TWO
Joanna Stelloh Phelps, Special to Senior Times
March is the time of year we begin to think about spring, how- ever, the weather usually isn’t coop- erative yet. So it is still a good time to make a pot of soup. This carrot soup is warming and the color makes you happy.
Curried Carrot Soup
Ingredients:
• 4-5 tablespoons butter
• 1 cup chopped onion
• 3 tablespoons Wondra flour
• 2 cans (14 oz) vegetable broth • 2 packages (12 oz. each)
shredded or baby carrots
• 2 teaspoons minced garlic • 1 tablespoon curry powder • 2/3 cup whole milk
• 1/2 cup heavy cream or half and half
• Salt and pepper to taste
• Sour cream for garnish
• Cilantro or dill for garnish
Instructions:
In stock pot, melt butter and
add onions; sauté until translucent. Add Wondra flour until liquid is absorbed – do not cook as this can brown or burn – quickly stir in broth. Add remaining ingredients and cook until cooked through, about 20-30 minutes. Adjust sea- sonings and serve topped with sour cream and cilantro.


































































































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