A New Provider and More Offerings

We are adding a new provider and developing more offerings.

NEWS & ANNOUNCEMENTS

 New Provider Coming

Summer Huntley-Dale, PhD, NP-C will be joining Asheville Gynecology & Wellness in a few months. Summer is a nurse practitioner with a PhD who will be coming aboard in a few months. She will be available to see GYN patients for routine and problem oriented visits. She shares Asheville Gynecology & Wellness’s commitment to health and wellness. Summer has done additional training through Apeiron in the use of genomic testing to help design more precise plans for health improvement.

(Stay tuned for news regarding when she will begin scheduling appointments.)

Teaching Kitchen News

 

 

Dr. Scott was accepted to the Food-For-Life Instructor Training that will certify her kitchen to continue offering classes.

 

REFLECTIONS ON HEALTH INSURANCE

This year, more than many other years, public attention focused on the importance of healthcare and what can happen if health insurance becomes too expensive to afford. While the national debate about health insurances rages on, I want to offer another perspective on how we can all insure our health.

Many illnesses occurring in the USA are related to personal lifestyle choices. These lifestyle choices include one’s nutrition, physical activity and exercise, stress management, spiritual practices, and the degree to which one feels connected in community with others. Each of these items exerts powerful effects on health and disease

We are a culture who are driven by incessant interaction with computers, tablets, Kindles, and cell phones. This high-paced, stress-filled pattern leaves little time for community building, relationships with others, or cultivating a physical and emotional connections to animals and the earth. In addition, our foods are often laden with fats and sugars. Manufacturers seem to know that when consumers are stressed they will reach for calorically-dense foods packed with fats, sugars, and salt. These factors in combination with an increasingly sedentary lifestyle are known to contribute to many health problems. Many people wonder how they can change their current habits so that they can insure good health in the future.

 

I have been committed to raising patient’s awareness about what they can do that will have appositive impact on health. It is important to find ways to empower others to make the changes they desire to make. At Asheville Gynecology & Wellness, we emphasize Whole Food, Plant-based approaches because this approach consistently lowers cholesterol, regulates blood sugar and blood pressure, and reduces inflammatory processes. Our goal is to empower others to make lasting changes

I am excited to be going to our nation’s capitol in May to complete the Food-For-Life Instructor Training. This is an intensive program that will help me translate nutrition research into community education. We plan to soon be accepting enrollment for classes beginning in mid-August 2017.

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Acupuncture at Asheville Gynecology & Wellness

Acupuncture  at Asheville Gynecology & Wellness 

Did you know that Asheville Gynecology & Wellness offers Acupuncture Services? Please join us in welcoming Natasha Kubis, L.Ac. 

Natasha Kubis, L.AC,, s and her husband Alex relocated to the mountains of Western North Carolina.  Natasha left a busy Acupuncture practice of 7 years to move to Asheville.  She is steadily building her practice and I am delighted that she affiliated with Asheville Gynecology & Wellness. She is compassionate, gentle, and she listens carefully to each patient’s needs. Her unique style of integrating the various aspects of acupuncture practices with soft tissue work is a truly integrated and whole approach to care. Natasha has an interest in treating pain, anxiety and women’s health.

Acupuncture is a natural form of healing that has many potential benefits that include: drug-free pain relief, treatment of a wide range of acute and chronic ailments with an approach that seeks to restore health and balance that may address underlying causes of illness, and prevention of illness and maintenance of well-being.

How it Works; Meridians

A meridian is an ‘energy highway’ in the human body that connects different areas.
 Energy, or Chi in Chinese, flows throughout the body along these meridian or energy highway, accessing all parts of the body.

There are 12 main channels and 8 extra channels that are named according to the organ and area of the body they eventually flow through.  The meridians are distinguished as either Yin or Yang which reflects a foundational idea in Chinese medicine related to the balancing and connectedness of seemingly opposing forces. Acupuncture points are located along the meridians and different techniques can be used to affect the flow of Chi/energy traversing the meridians.  There are over 2,000 points on the body.

Natasha Head Shot

Natasha Kubis, L.Ac. Acupuncture

Natasha is an astute clinician who integrates soft tissue treatment into her hour-long, one-on-one sessions. Her method of treatment combines Chinese and Japanese techniques and her results have been impressive.  I highly recommend her services to anyone who’s been having health issues that have not responded well to traditional medical care. She can be reached at:

Essential Acupuncture Wellness

828 407 1651

natasha@essential-well.com

www.essential-well.com

 

Asheville Gynecology & Wellness

828 585 6655

info@ashevillegynecologywellness.com

www.ashevillegynecologywellness.com

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3 Simple Keys to Better Health

Food for Life3 Simple Keys to Better Health in the New Year

When it comes to diet, there are 3 simple keys to better health  that consistently prove effective at promoting health and reversing chronic diseases. The 3 key principles are:

  • Whole Food
  • Plant Based
  • Food As Grown

Register for the upcoming Food for Life program soon.

Whole Foods

Industrial food production replaced traditional farming practices during the last century. One consequence of that sea change was that our nation went from having pockets of malnutrition to suffering widespread obesity, diabetes, chronic heart disease, and other infirmities directly attributable to changes to our diet. Well-meaning efforts to enrich food and extend the shelf life of food combined with an idea that products containing the same ingredients contained in original whole foods are equivalent took hold of industrialized nations.

 

Manufactured foods and whole foods are not identical. Manufactured foods typically contain more salt, added sugars, preservatives, and food coloring. When nature adds color to a whole food it often has antioxidant properties and may be a vital nutrients. There are ingredients that occur in nature but not in the quantities found in manufactured foods. Xanthum gum is a good example. After discovering that it was a natural biopolymer that increased the viscosity (stickiness) of foods, it went into industrial production in the 1960s. While it is a naturally occurring polymer (a molecule comprised of repeated subunits), it is NOT part of the normal diet. Xanthum gum keeps oil from separating in salad dressings and can change the consistency of food to which it is added.

Plant Based

Researchers at Cornell University, Oxford University, and the Chinese government embarked on a 20-year observational study of diets, lifestyle, and disease characteristics of 6,500 people in 65 rural Chinese counties. This famous study became known as The China Study and it found that people who eat a whole-food, plant-based diet and avoid eating processed foods and refined sugars can reduce or reverse the development of many different diseases. Dr. T. Colin Campbell published the results of this comprehensive study in a book titled The China Study.  

Food-As-Grown

It should come as no surprise that nature is the best manufacturing facility for foods. The natural processes that create food-as-grown have developed over millions of years. Even for those who eat meat, should keep in mind that there is a vast difference between meat from animals raised through industrial farm practices and meat from animals that have been grass fed. The ratios of fatty acids differ widely and grass-fed animals may be expected to be less harmful to our health.

Practices that increased food production during the last century produced undesirable consequences. Widespread use of fertilizers depleted the soil and discouraged sustainable practices like crop rotation, letting land lay fallow, and the intentional cultivation of weeds. Widespread use of pesticides caused harmful effect on the environment and some have proposed that pesticides may be contributing to Colony Collapse Disorder among honeybees.

 

Our ancestors possessed wisdom about many of the practices that organic farmers are reintroducing these days. For example, in ancient Israel it was customary to honor the Shemitah, also known as the sabbatical year. Modern Isreal has taken steps to encourage farmers to reintroduce this ancient Biblical practice described in Exodus.

Exodus 23:11 but on the seventh year you shall let it [land] rest and lie fallow, so that the needy of your people may eat; and whatever they leave the beast of the field may eat.
During the sabbatical year, the beasts of the field would also add vital nutrients to the soil.

Food-as-grown is a term that means everything from consuming food before it is processed to efforts to consume foods that are grown locally. Locally grown food is one way to reduce the environmental and economic impact of transporting foods to our table. Eating whole grains, fruits, vegetables, and legumes (beans, peas, lentils) with as little processing as possible consistently proves to be good for our health.

Medicine in the 21st Century

The 20th century witnessed medical advances in public health, antibiotic development, immunization, and effective interventions for people with advanced disease. The 21st century was ushered in with a great promise of personalized medicine resulting from the human genome project and genetic analysis of cancer. However, the greatest improvements in health during the 21st century may ultimately be achieved when we recover the basic principles of nutrition that were once commonplace.

Food For Life Program Starting Soon!

Asheville Gynecology & Wellness is a traditional gynecology practice, that has incorporated a teaching kitchen right into the practice. This is proving to be a great way of introducing the importance of dietary and lifestyles changes and how these can help reduce the burden of various chronic diseases.

I am excited to announce that beginning in February we will be offering a new, 5-week program, Food for Life in the evenings. This program is a practical, hand-on introduction to shifting toward the 3 keys to better health—a whole food, plant-based, fod-as-grown diet that is sponsored by the Physicians Committee for Responsible Medicine. I am also delighted to welcome Ms. Terri Edwards to the Asheville Gynecology & Wellness team. Terri will be leading the Food For Life classes and she has her own personal success story about the benefits she achieved through adopting a whole foods, plant-based diet.

REGISTER NOW!

To Register for the upcoming Food for Life program please go to the EventBrite site to sign up (http://tiny.cc/b37r7x) or call call Asheville Gynecology & Wellness at (828) 585-6655.

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Quinoa Vegetable Soup with Kale

Quinoa Vegetable Soup and Kale

Quinoa Vegetable Soup and Kale

This recipe for Quinoa Vegetable Soup with Kale is offered as a courtesy of Asheville Gynecology & Wellness. This was sampled on Thursday, September 3, 2015 by the CHIP participants. Quinoa is a popular grain that is indigenous to Peru. It is also cultivated in other countries in the Andes Mountains. Quinoa grows well in these regions with sparse rainfall. This grain provides an excellent source of protein. Dr. Scott has many fond memories of time spent in Bolivia and Peru on medical mission trips. She offers this soup recipe that was adapted from the Cookie and Kate website. It is based on the traditional, staple grain of the Andean people. There are abundant Quinoa recipes available online and here are some others from Cooking Light.

 

Quinoa Vegetable Soup and Kale

Quinoa Vegetable Soup and Kale

 

Quinoa Vegetable Soup with Kale

Author: Cookie and Kate
Recipe type: Soup
 
Prep time:  Cook time:  Total time: 
 
Serves: 4 to 6 servings
 
This nutritious soup is packed with vegetables, kale, and quinoa. Quinoa is an ancient grain that is gluten free. This easy-to-make soup is delicious as leftovers. It is also vegan. The recipe makes 4 to 6 servings of soup.
 

INGREDIENTS

  • 3 tablespoons extra virgin olive oil.
  • 1 medium yellow or white onion, chopped.
  • 3 small or 2 medium/large carrots, peeled and chopped.
  • 2 celery stalks, chopped.
  • 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash.
  • 3 garlic cloves, pressed or minced.
  • ½ teaspoon dried thyme.
  • 1 can (28 ounce) diced tomatoes, drained.
  • Scant 1 cup quinoa, rinsed well in a fine mesh colander.
  • 4 cups vegetable broth (low sodium).
  • 2 cups water.
  • 1/2 teaspoon salt.
  • 2 bay leaves.
  • Pinch red pepper flakes.
  • Freshly ground black pepper.
  • 1 can (15 ounces) great northern beans or chickpeas.
  • 1 cup or more chopped fresh kale or collard greens, tough ribs removed.
  • 1 teaspoon lemon juice.

INSTRUCTIONS

  1. Warm the olive oil in a pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent. This is about 6 to 8 minutes.
  2. Add the garlic and thyme. Cook until fragrant while stirring frequently for about 1 minute. Pour in the drained diced tomatoes. Cook for a few more minutes, stirring often.
  3. Pour in the quinoa, broth and the water. Add 1/2 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
  4. Cook for 25 minutes, then remove the lid. Add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
  5. Remove the pot from heat and remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more pepper until the flavors really sing. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls. 
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Mango Gazpacho Soup

 

 

 

 

CHIP provides a delicious chilled Mango Gazpacho Soup. Mango Gazpacho Soup

Mango Gazpacho Soup

This is another easy-to-prepare dish. This Gazpacho Soup is sweetened with flavor of the mango. 

INGREDIENTS

  • 2 cups mango, small cubes
  • 2 cups chopped tomatoes, small cubes
  • 1/4 cup diced red onion
  • 1/4 cup fresh minced cilantro
  • 1 garlic cloves, pressed or minced
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1 teaspoon sea salt

PREPARATION

Mix all of the ingredients together in a bowl. Scoop 2 cups into a blender, blend well on high speed and add it back into the bowl. Mix together and chill for 30 minutes before serving.

Variations

Try substituting pineapple, papaya, or watermelon for the mango.

May add 1 teaspoon of chopped Chipolte or jalapeño.

CHIP LOGO

 

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