On the last hundred meters, at the sweet challenge of Alldaycooking, a ketchup recipe compiled after Mirela and Medioto: - *, of course I also brought my contribution: D
- garden tomatoes 2 kg,
- peppers 2 kg,
- white onion 4 pieces,
- red onion 2 pieces,
- carrots 4 pieces,
- apples from Valeni de Munte 4 pieces,
- salt 4 tablespoons,
- 2 cups wine vinegar (approx. 350 ml.),
- sunflower oil 500 ml.,
- Bay leaves,
- freshly ground pepper,
- enibahar boabe,
- ground coriander,
Preparation time: less than 120 minutes
HOW TO PREPARE THE RECIPE Ketchup Panacris 2:
Peel the vegetables, wash and chop finely, I used the robot;). In the hot oil, add in turn, onions, carrots, peppers, apples and simmer for approx. 30 minutes. Meanwhile, the tomatoes are given through the tomato separator (I admit that the dragons have left and I used in another kitchen aid, the fruit separator: D), the liquid obtained is added over the vegetable mixture, leaving it to boil for approx. 15 minutes on low heat, uncovered. Towards the end, add the spices, together with the vinegar, salt and sugar, leaving them to boil, in order to combine the tastes in approx. 15 minutes on low heat. The mixture obtained is given through a blender (carefully remove the bay leaves and the beans!), Then pour into clean bottles, label and dry until the next day (ie wrap in beds!). Good luck with that!
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Wash the tomatoes, remove the stalks and chop finely. Peel the onion and garlic and cut them as finely as possible.
Heat the olive oil in a saucepan and sauté the garlic together with the onion, cloves, star anise, mustard seeds and bay leaves. Add the tomatoes and season everything with vinegar, pepper and salt to taste.
Boil the sauce for about 30 minutes on low heat. Then cover with a lid, turn off the heat and let it rest for about 30 minutes.
Remove the bay leaves, cloves and anise. Sift everything and pass the composition through a sieve to obtain a sauce as fine as possible (optional). Balance the sour or sweet taste according to your preferences, adding a little vinegar or sugar. Bring the ketchup back to the boil, then pour the sauce into sterilized bottles or jars and close them tightly.
Tip: After opening a jar (or bottle) of ketchup, what is left can be stored in the refrigerator for 2-3 weeks.
Cucumbers according to this recipe come out super good, I recommend everyone to try it!
We present you a recipe for cucumbers marinated with ketchup. They are very fragrant, crunchy, spicy and delicious. Try to marinate the cucumbers in this way and they will always be present on the table. This fine and crunchy appetizer combines perfectly with any meat dish, as well as with your favorite garnish. Serve them at the holiday table and the recipe will be in high demand.
-c Cucumbers (for 5 jars with a volume of 1 l each)
METHOD OF PREPARATION
1. Wash the cucumbers well. Soak them in cold water for 6 hours.
2. Sterilize 5 jars with a volume of 1 l each.
3. Place 2 cloves of garlic, 1 bay leaf, a sprig of dill and parsley at the bottom of each jar.
4. Place the cucumbers in jars as densely as possible. Add the peppercorns.
5. In a saucepan, mix the water with the ketchup, salt, sugar, vinegar and oil. Put the pan on the fire and bring the marinade to a boil.
6. Pour the boiling marinade into jars. Cover them with lids.
7. Place the jars in a saucepan with water (spread a towel at the bottom of the saucepan) and put it on the fire. Sterilize the cucumber jars for 10-15 minutes (since the water has started to boil).
Simple burger recipe
Hamburger made after a simple recipe, you can also watch the video recipe step by step. The burgers come out juicy and well seasoned, made at home. I'm fantastically good, I have a special way of making burgers. & # 128578
hamburgers they are everywhere, at fast food or to buy, frozen or fresh, but it is very easy to make at home. All you need is fresh meat, minced at home, if possible, spices. In 20 minutes the burgers are ready & # 128578
And my kids are big sandwich lovers, shawarma , the pizza , sMALL , but I always made them at home. I always preferred to know what my baby was eating.
Although I worked harder and ruined my manicure, my children always had a tasty and somewhat healthy food, made at home. Yes, as I learned from my mother, so did I. And I taught both of my children to cook & # 128578
It was a wonderful Sunday meal with family and friends. I also made some grilled chicken breast, as my little girl wanted.
They can be frozen and heated when you want to eat. I can't wait to see when you try the recipe & # 128578
This is how it looks burger my: well done, but juicy, well seasoned, with an aromaaa & hellip Mama would eat it.
Perfect scrambled eggs
No, let me see how you translate the title of today's post! As for me, I will not bother with the translation but I will tell you the story:
I put a thick-bottomed saucepan on the stove in which I melted a small cube of butter. I broke three eggs in the pan and started mixing them with a whisk. After a minute I took the pan off the heat, continued to stir and put a tablespoon of sweet and sour cream over the eggs. I put the pan on the fire again and mixed it for another 20 seconds. I sprinkled salt and pepper over the eggs and ready.
Simple, tastes, we believe. Perfect. Black bread is a bonus. Stay healthy.
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I would call it ratote with cream. In Bihor, the omelet is called ratote (I don't think it has anything to do with Ratatouille)
Ratota is not an omelet and has nothing to do with ratatouille. It is also an omelet in English and the major difference between the rat and the omelet is the way the egg reaches the cooking pot :)
Personally I prepare these eggs with just a piece of butter and lightly cooked egg on the fire without drying and at the end seasoned with salt and pepper, these days I saw some versions on the mioritic lands of the internet and I was really horrified by the nonsense on which I saw, congratulations Adi, I was expecting a product executed correctly from you :)
I love this omelet! It looks like Gordon's recipe (or not his, I guess he didn't invent the omelet :))) which I make too!
The perfect breakfast!
I did it about two months ago but it didn't work out so well, I followed a video tutorial from I don't know what kind of net :)
I prefer the classic one: D
dorina, ratota from bihor is related to rantotta (omelette in Hungarian) :)
Grandma would have called this dish scrambled eggs or papara / paprika
Adi, where I grew up, I call it & # 8222pap & # 8221. whence your creation would be called & # 8222 perfect pope & # 8221 :)
Yes & # 8217 scrambled eggs is not good?
That's the whole day! :) Or the egg pope, like I said when I was little :)))
I think there's a difference between a duck and an omelet, that at the omelet you have to beat the eggs first, let it swell in the pan and then turn it over. My college classmates (from other parts of the country) were shocked when they saw me making eggs, but then they liked it more. I prefer scrambled eggs, it's less soaked in oil.
I also throw a tomato in this, some green pepper, maybe some mushrooms & # 8230..a & # 8230and a little cheese & # 8230 .. wonderful food for breakfast
I had a hearty, tasty and healthy breakfast. I also put bacon, which is browned before, after which I put the omelet and some pieces of cheese. finally fry some onions, about 2 minutes, separately, and mix again in the pan with the omelet. something very tasty comes out. it deserves a try.
I saw on TV (on nush ce post) a great American recipe & # 8230..eggs made exactly like this (they had 2 extra slices of tomatoes and parsley threads) & # 8230
they were called & # 8216 eggs mixed & # 8217 & # 8230:)) & # 8230.
In Moldova it is called scrob.
Really! I also made this recipe several times and I'm not tired of it anymore.
I saw this at gordon ramsay but also at some chefs at hotels in asia :)
the French call it & # 8222Oeuf brouillé & # 8221
I put a little oil and a little water then I put the egg and mixture, I keep it on the fire until the egg pieces coagulate.
I knew it was also called jumari egg or mixed egg.
It goes great with the mashed potatoes left over from the other day!
[& # 8230] fried with papara is kind of. Papara is here, with all [& # 8230]
I saw a video in which scrambled eggs was a recipe-test for Chef! Also in a pan with a thick bottom, with butter and broken eggs directly there. What was very hard, I also tried, mix using 2 forks! It's not as easy as you might think! The taste, on the other hand, is worth the effort! I wish you all a peaceful holiday! Adriana
Ha ha ha & # 8230sa don't tell me we need Gordon or other bosses to make & # 8222scrambled eggs & # 8221, I think they were all inspired by my dad who made eggs like this 30 years ago. When I was growing up I discovered that they were scrambled eggs, which is the name for these scrambled eggs in the pan. Adi, you make a combination of two recipes with memories for me, so that I could add sour cream to the omelet I learned from a friend. My question for you is if you somehow know from experience: Does it have a different taste or has any influence on digestion if you add sour cream at the beginning (for the omelette eg I beat eggs with sour cream) or at the end how did you do it here? The question is also generated by the fact that some chefs recommend adding sour cream almost to the end in baked goods (moussaka, gratin ...) and others add it together with the beaten egg from the beginning.
[& # 8230] You see, details are extremely important. To better understand, I come up with an example. This scrambled eggs recipe that I saw at Gordon Ramsay and that seemed so simple to me that I keep making [& # 8230]
Perfect scrambled eggs & # 8230.
There are many kinds of perfect. They are perfect when you like them.
The scrambled omelette can be made in many ways, some of which are perfect.
I noticed this expression in many notaries: Gordon Ramsay, J & # 8217mie, Heston, etc. , by that expression they mean a way in which you do not make a mistake, referring not only to taste, otherwise they would have called it tasty, but to everything: texture, smell, taste, color & # 8230
Heston Bluementhal insists that the best scrambled eggs (beaten eggs, as they were popularly called) are the bain-marie.
They are traditionally made in a mixture with milk.
Gordon advises us to keep the pan on the fire for a few seconds, then on the fire again, and so on alternately.
Others who want a soft texture heat the pan, take it off the heat and only then add the egg.
It also depends on the amount of egg, fire, pan.
The Chinese are scrambled on the stove.
The Japanese have the famous Tamagoyaki, which I often do.
PS: it still annoys me that I can't comment on Facebook.
I can agree that they are good by Heston Blumenthal's method, but I find it totally inefficient to work a quarter of an hour on some eggs. you almost make a risotto during this time. as for the comments on facebook, I don't know what to say. facebook tells me that the link page does not exist.
Are you really that journalist?
4 days after the discussion about scrambled I see you on the news (with the intention of Pro TV to build a notoriety) preparing scrambled according to the Heston method. In order not to be a misunderstanding, in the morning your presentation is repeated, but also with some images with Heston in the montage.
What about inefficiency?
what you didn't see in the news (because the news isn't curious about the discussions I have with my readers) is that I scrambled eggs according to his method just to see if it's worth wasting a quarter of an hour for the result. I remain of the opinion that it is not efficient to cook eggs like this (in real life, in the usual hum, no one waits 25-30 minutes for an omelet at a bistro), but I agree, the result is spectacular and if you have time at home , worth trying at least once.
Ten minutes. Maximum. The bowl should be metal and hot water from hot tap water.
With the aim you do not hit in a circle, but left-right.
But it's understandable, I'm not used to that either.
I prefer it to be creamy or crounchy, depending on what I have next to me or what I do with it. Or for whom it is.
A middle ground is to pour the beaten eggs in stages. Sa ai crounchy in cream.
100% natural ketchup: learn to prepare it in just a few minutes
Making a delicious and natural ketchup is not difficult at all, on the contrary. Especially at this time of year when you find well-ripened tomatoes everywhere and even cheaper than usual.
Normally, ketchup is not a food recommended by nutritionists because of the sweetener used. It contains fructose from corn syrup, which is very difficult for the liver to process. So it gives rise to multiple health problems, including hepatic steatosis (fatty liver), high triglycerides and appetite imbalances. Worse, high fructose consumption is associated with type 2 diabetes and metabolic syndrome (low glucose tolerance, dyslipidemia, hypertension, obesity and hyperinsulinemia).
That is why it is important that when you consume it it is not only good in taste, but also natural.
How do you prepare it at home?
The ketchup in the stores contains tomatoes, balsamic vinegar, sweetener (sugar or fructose from corn syrup) plus other spices (salt, pepper, onion, scor, garlic, hot pepper). All you have to do, therefore, is to use natural ingredients and prepare your own ketchup according to your preferences.
The simplest recipe: boil the tomatoes with garlic and onion, add vinegar and any spice you want. Mix well, strain the composition and add a sweetener (honey / brown sugar) and let it boil for a while.
Then let it cool to room temperature and when it starts to thicken put it in jars with lids. It can be stored without problems for up to 2 weeks in the refrigerator.
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Academy of Nutrition and Dietetics (AND)
AND is a professional organization for registered dietitians. The website has information about the latest nutrition guidelines and research and can help you find a dietician in your area. The academy also publishes The Complete Food and Nutrition Guide, which has over 600 pages of food, nutrition, and health information.
American Institute for Cancer Research
Has information on diet and cancer prevention research and education as well as recipes.
Cook For Your Life
Many recipe ideas for patients with cancer. Recipes can be filtered by diet type or treatment side effect.
FDA Center for Food Safety and Applied Nutrition
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MSK Integrative Medicine Service
Our Integrative Medicine Service offers patients many services to complement (go along with) traditional medical care, including music therapy, mind / body therapies, dance and movement therapy, yoga, and touch therapy.
The Integrative Medicine Service also provides counseling on nutrition and dietary supplements. You can find more information about herbal and other dietary supplements at www.mskcc.org/herbs.
MSK Nutrition Website
Use our diet plans and recipes to help with healthy eating habits during and after cancer treatment
National Institutes of Health Office of Dietary Supplements
Has up-to-date information on dietary supplements.
Rabbit in the garden
Dear ones, today I offer you a new recipe cooked in the Crock Pot slow cooker, a device that I really like and that is already in the fourth version in my kitchen (I can't hide that I popularize it among friends, donating the appliances already tested by me a few times, I kept only the first one, to which I became emotionally attached or something). Mihaela, my correspondent from Crock Pot Romania asked me what the recipe is called, the first name that came to mind was the one in the title, meaning & # 8222 rabbit in the garden & # 8221. My father raised rabbits for a long time, until the end of his life, a lot of rabbits were cooked in our house and in many ways, so I am accustomed from an early age to the best ways to achieve the excellence it can offer. One of the secrets of the rabbit is that due to the structural peculiarities of its meat, it needs a special treatment before the traditional cooking. That is, it must be immersed in a liquid, which can be water with spices and salt or meat soup, and kept there for 40-45 minutes at 92-95 degrees Celsius. This operation tenderizes the meat and leaves it juicy. Once it is full, the meat can be transformed into steak, bread / tempura, stew, skewers or anything else that comes to mind, the risk of it becoming hard or elastic disappearing.
Now, back to my recipe. Why rabbit? Because this piece of chop with bone inspired me. Why & # 8222 in the garden & # 8221? Because next to him I put vegetables that any respectable rabbit would eat if he woke up unattended in the vegetable garden: carrots, peas, onions, beets, new potatoes. I'm not convinced that rabbits appreciate cherry tomatoes, but I put them on too. The seasoning was simple and the same for everyone: coarse salt and multicolored pepper. I put the vegetables on the bottom of the 5.7 liter ceramic pot and the rabbit on them.
I added three cups of vegetable soup to pass over my vegetables and let my rabbit sit half submerged. Then I covered the meat with a few thin slices of smoked and dried pork neck. A little fat didn't kill anyone. A little.
I put the slow cooker on the low temperature stage. And here's the interesting part: because at this stage the temperature does not reach 100 degrees Celsius, the step I was talking about in the opening of this article can be eliminated without fear, especially since a slow and long cooking follows.
On the lower stage, the device starts with the time setting of 10 hours, but you do not have to leave it like that, you can adjust the time as needed. I didn't adjust it at all, knowing that in five hours I'll be home and the rabbit will be ready. Which is what happened.
In five hours, the vegetables cooked nicely and remained crispy enough, except for the peas. mangetout, for which five hours is too much time, but which I assumed I put here for the contribution to taste (for color and texture I sautéed a few more peas in the pan, two minutes). As for the brown sauce you see in the picture below, I got it on the occasion of the previous recipe made at Crock Pot.
The gelled sauce was just heated in a saucepan before being placed on the plate.
Because we have to have a little courage when it comes to taste, we browned the rabbit with butter before slicing it.
The Planet Pluto, the Human Body, the NWI and Understanding the REAL Dimensions of Wellness
The initial title of this essay was, What Is the Relevance of the Planet Pluto, Carl Linnaeus, the Human Body, and the National Wellness Institute (NWI) Six Dimension Wellness Model for the Fate of the Wellness Movement? I was prepared to address this riveting question that puzzled no one on which I believe the movement hovers between eventual ruin and immediate acclaim.
My editor, however, would have none of it. Thus, the shorter title.
Pluto, the Human Body and NWI & # 8217s Six Dimensions
Pluto was recognized as the outermost planet in our solar system for a century before the International Astronomical Union (IAU) demoted it a few years ago. Astronomers decided Pluto does not dominate the neighborhood around its orbit, one of the three criteria that must be met for a planet to be considered as such. Now it's officially a dwarf planet.
The human body has three main parts (head, trunk and limbs), 12 systems (cardiovascular, digestive, endocrine, immune, integumentary, lymphatic, muscular, nervous, reproductive, respiratory, skeletal and urinary) and 78 organs. (I & # 8217m not going to list the latter & # 8211 it would consume too much space and besides, this is a family wellness report.)
It may be that the human body has other parts, yet to be discovered. We should keep an open mind. Who knew Pluto would get the kibosh, in time, back in the day when Percival Lowell was acclaimed for spotting this icy dwarf rock in 1905. There it was, way the hell out there, perhaps struggling mightily to dominate the neighborhood of its orbit. Yet, a revision of the planet's status did occur. New discoveries are always being made the human body might be next. Why should we think that all 12 systems and 78 organs are all we & # 8217ve got? Maybe there & # 8217s another part of us that has been overlooked, besides the head, trunk and limbs.
Once again, we are reminded: Keep an open mind.
Which brings me to the six dimension model of the NWI.
Criteria for Dimensions of Wellness
A dimension of wellness should identify and illuminate the broad elements, principles or requirements of a consistent philosophy or concept of living (i.e., lifestyle).
A dimension of wellness should draw a picture of what is entailed by this unique positive mindset that promotes wellbeing.
Used as a noun, a dimension in the English language refers to the property of a thing, as in the concept of wellness as a philosophy or lifestyle having x number of characteristics. The generalization of this property as having dimensions would apply to elements that it entails, such as exercise, nutrition or management of stress or emotions. Used as a verb with an object, a dimension can shape an idea or mode of functioning to fit and contain the elements pursuing specific outcomes, such as high levels of physical and mental wellbeing.
The six dimensions that NWI claims as expressive dimensions of the wellness concept do not serve such purposes. They are not dimensions. They are generic terms for sectors of life. I refer to the misnamed sectors NWI calls occupational and intellectual dimensions of wellness.
The other four (physical, social, intellectual and spiritual), as employed by NWI, also lack descriptive elements distinguishing wellness mindsets from the norm of just slogging along in these four areas. The NWI provides no standards or descriptive language that associates lifestyle behaviors or levels of functioning that enable optimal functioning in any of the separate categories (i.e., false dimensions).
The NWI model has been widely adopted by institutions, organizations and practitioners who employ the term wellness. Some have added two other categories as dimensions & # 8211 environmental and financial. These have the same deficiencies noted above in the NWI model. Sometimes, gobbledegook is tossed into the mix, as in the NWI statement that the six dimensions derive their resources and services from this model. (No, I don't know what that means.)
The value of any model depends upon how wellness is defined. NWI goes with this: Wellness is an active process through which people become aware of, and make choices toward, a more successful existence.
Even someone with a dreadful lifestyle could claim wellness as the active process by which he / she has created a successful existence. Nothing in this definition or the six / eight model of the concept addresses the nature of a successful existence. Lots of overweight, sedentary, stressed out people with dreadful addictions think they have a successful existence, especially if they're rich and powerful enough to lord it over others. Absent clear standards of a wellness lifestyle, people can delude themselves into thinking their choices are healthful and optimal. Yet, few observers would consider them healthy, or thriving in any positive sense of the word.
One way I & # 8217ve been unsuccessful (besides not amassing riches or having anyone I can (or want to) lord it over is in having failed to get out ahead of the pack with an easily understood explanation of wellness and, perhaps, the suggested nature Of course, I offered definitions of wellness and success in High Level Wellness: An Alternative to Doctors, Drugs and Disease in 1977 and other books since, as well as speeches, newsletters and so on, but obviously I didn't. 8217t nail it sufficiently for the majority who adopted the NWI list of six dimensions.
Maybe this wasn & # 8217t possible & # 8212 I & # 8217m not sure.
However, the fact that the NWI model of sector dimensions is still out there doesn & # 8217t mean I and others interested in promoting wellbeing should not promote clearer, more functional frameworks.
It & # 8217s time for all good men and women to come to the aide of the wellness concept. It's time to challenge an archaic, dysfunctional 1980s-era model. There are many possibilities for dimensions of wellness that could inform the ingredients contained within the wellness concept. Try to remember that wellness is not a product, nor is it a service. It & # 8217s a positive lifestyle that can be abetted by products or services, but wellness is always a process of functioning that individuals shape, control and manage for themselves. Each person must be the sovereign of his or her own wellbeing.
REAL wellness is a philosophy, a mindset, a set of ideas and principles consistent with embracing life in a positive manner. This is not complicated.
REAL wellness should encourage and guide people to think and function rationally, to live exuberantly, to maintain physical fitness, to dine wisely consistent with factual nutritional knowledge and to live as freely as possible. The latter means becoming liberated from cultural or circumstantial elements such as superstitions, irrational dogmas and other mental and social limitations that add constraints on personal liberties.
The four dimensions of REAL wellness are reason, exuberance, athleticism (exercise and nutrition) and liberty. Thus, the acronym R-E-A-L.
A rendition of a continuum for each dimension illustrates the characteristics of each of the four dimensions, and the characteristics that obtain when these qualities are totally absent. (If interested, please send a request to the author and an attachment containing this morel will be electronically sent to you.)
Not to Overlook Carl Linnaeus
You might recall that Carl Linnaeus was initially included in the original long & # 8211form title of this essay, positioned between Pluto and the human body. However, due to the wordy nature of that preliminary title for this essay, the polymath Swedish botanist, zoologist and physician, the father of modern taxonomy, was cruelly edited out by my lovely editor (AKA my wife Carol).
Nevertheless, I & # 8217ll end this by giving the Great Man his due. Long long ago, way back in the 18th century, Linnaeus published a system for classifying living things. He commenced this historic undertaking by introducing just two classes of things, which he called kingdoms. The two classes were animals and plants. If he lived today, he probably would have called his classification the Dimensions of Living Things.
I do not believe he would be offended or surprised to discover that, in the modern world, there are eight levels of hierarchical classification & # 8212 Kingdom, Phylum, Class, Order, Family, Genus and Species. Instead, he would probably delight and take pride in the evolution of knowledge which he inspired.
And so it is, I hope, with NWI and others who started out with good intentions and sparked new models over time. At least, I hope that will be the case.
Experts on wellness models were asked to comment on this essay. Their remarks follow.
Bill Hettler, Minneapolis, MN
Just as in any healthy living ecology, diversity is a positive.
I am OK with your reductionistic four dimensions. But, as you know, I have always been a Y guy and thus am also OK with the YMCA & # 8217s Body, Mind and Spirit.
And, I always remember our friend and colleague Robert F. Allen who reminded us that the best wellness model is the one you actually use.
The six dimensions, which I originally wrote, were based on the written materials of many. I was mainly focusing on how people allocated their time. My selection of six dimensions (as an optimal number) was heavily influenced by my desire to have an easy way to show these dimensions in a two-dimensional drawing. You might remember that damn Ardell guy had five dimensions at one point, and I could not for the life of me easily draw pentagons. I actually played around with a three-dimensional model (I am talking drawing type here, not a mere three wellness dimensions) that was an equilateral tetrahedron.
As you recall, my original social dimension included environmental issues. Each dimension is easily expanded or contracted as best suits the purpose of the users.
Each dimension was focused on how much time people spent on activities related to that particular topic. I had an unproven bias that the more balanced one was in the allocation of their time (and therefore their life), the more likely their chances for a long and enjoyable existence.
From a programming standpoint, as pointed out by Rod Lees (below), we noticed that we might be able to interest people in activities in one area more easily than another. By intention, we also tried to promote cross referrals from one area of participation to another.
Be well Don — and keep up the good work of making people think. (That could be part of the Intellectual dimension, if one believed in that sort of thing.)
Yeah, I agree – -they ain’t really dimensions, but categories. And there’s no real philosophy. However, I can’t get very excited about it because the very word wellness has been too dumbed down, with little hope of reversing it. I admire your diligence to keep hammering away at it tho.
Your pessimistic curmudgeon friend.
I remember hearing a discussion from the academics at university here in Queensland about the differences between wellbeing and wellness. Someone even wrote an academic paper on the topic. I told them that I didn’t care what they called it. It was all about the thought process, the application and the doing.
In my presentation days, I would talk about REAL wellness and also teach the 6-8 dimensions. I did find that for those who were wanting to develop programs for staff, the multiple dimensions seemed to fit well. They could plan activities around each dimension.
So, in the end, I don’t have an opinion as to which is better. Both have value and I think that both should be used and individuals can pick up on the one that speaks to them the most. Or, as I’m guessing you might say, use REAL wellness dimensions when addressing personal lifestyles, and the NWI-like sector models for corporate or other programming.
Derek Bell, Stevens Point, WI
Ha! Love it. I think it’s a good time to assess the value of traditional wellness models. I respect those who have moved away from models like NWI’s, as well as dated pie charts which suggest equal dimensions wherein balance is the key.
I like the position you’ve taken. We need to frame wellness more by human needs and values-based thinking, less by seeking a perfect balance. Your continuum for lifestyle dimensions makes much more sense to me. Keep up the good work! The establishment needs some rattling.
Thank you for sharing your concern that wellness is frequently used without adequate definition. I agree that a good definition would recognize that personal wellness requires optimizing the benefits of a multi-dimensional life.
You have your list of four dimensions and the National Wellness Institute has adopted Bill Hettler’s six dimensions. The YMCA goes with mind, body and spirit. We all define dimensions of wellness in accord with our visions, language and settings. Wellness is a full-potentials movement with multi-dimensional life perspectives. All the models recognize that a healthy, satisfying lifestyle requires so much more than fitness, such as traits of mental wellbeing, the presence of good works and time spent with good friends. Wellness is only possible when we have many such great resources in abundance.