We live in a world where information is at our fingertips. You can download just about anything and have access to it almost instantly. We take control of so many aspects of our lives — we stay “informed” about our money, our financial investments, and perhaps even our health issues. But the one area where we are not informed is around issues that have to do with what choices we have as we near the end of our lives or when we are diagnosed with a life-changing illness or condition.

Amy Berman, an RN, has a form of breast cancer that is not “treatable.” However, she is living life in the manner in which she wants to live it while managing her cancer with the help of her doctor. She took charge of her health care and, lucky for us, wrote about it. You can read her story in the Washington Post.

I was very taken with her honesty and her decision to use palliative care instead of aggressive care. However, the part that stayed with me is this: “I want every patient facing end-of-life decisions — which, when you think about it, eventually will be all of us — to have access to the kind of open communication I’m receiving. Each patient deserves to understand the diagnosis, the probable course of the disease and the likely timetable. Each deserves to be asked about personal goals, and each deserves help with making treatment decisions.” Part of a palliative care consult includes asking about personal goals, so that your treatment is matched to your goals, and not the goals of the medical protocol being recommended.

In order to have access to the kind of open communication she had, you need to know all of your options, including what is possible and what isn’t and what the side effects and the long-term prognosis are. You also need to know how to plan for the inevitable. There is a terrific opportunity to do just that coming up in June in Chicago. Compassion & Choices (“the leading architect in building bridges to improve care and expand choice at the end of life through support, education and advocacy”) is hosting a national conference, The Heights of Compassion, Bridges to Choice: A New Horizon for End of Life Liberty. I will be there as a presenter and believe that this conference will provide you with knowledge that will empower you when you have to make choices about end of life and life-changing conditions.

We can never know enough about what our options are as we approach the end of life and as we deal with life-changing conditions. We need and should want to be as educated as possible so that when the time comes, we will make the best decisions we can because we will have the information needed in order to make those educated decisions. Amy is lucky. As a nurse she is several steps ahead of most of us. We better start getting our lives in order and become better educated about our options.

Knowledge is power. There is no knowledge more important than to have knowledge about what all of your options are as you approach the end of your life or as you make decisions about life-changing conditions. It is your life — and you are entitled to be treated in the way that you want to be treated. But, if you don’t understand what that means and what your options are, you will be making decisions in a vacuum. Do you really want to do that when it has to do with how you are treated when the time comes to make these decisions?

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It seems like some sort of cruel joke that the warm-weather season’s tastiest drinks — thick and creamy milkshakes, rich blended frappes, and the like — can be some of the biggest threats to your swimsuit figure (Photo Credit: BrandEating.com).

Click here to see Diet-Busting Fast-Food Iced Coffees

In the coffee category, at least, one has the sensible choice of a simple iced coffee to satisfy the craving for a cool quencher. According to a story on EatingWell.com, “A straight-up iced coffee (with skim milk, which you might have to specify) is, of course, the skinniest sip — most of the 16-ounce varieties deliver less than 100 calories.”

Click here to see 8 Drinks to Boost Your Metabolism

But before you get all excited and go ordering iced coffees off every menu you come across, remember that not all of them are good low-calorie options — typical iced coffee add-ins and toppings like flavored syrups, whole milk, and whipped cream can make your drink’s calorie count skyrocket in no time at all.

Click here to see 9 Restaurants Where it’s Expensive to BYOB

Not surprisingly, some of the biggest iced coffee calorie bombs can be found at your local fast-food joint or chain coffee shop. Some of the selections on this list, for example, are the calorie equivalents of a couple of doughnuts or a medium-sized order of french fries. Read on to find out which indulgent fast-food iced coffees you might want to avoid.

- Maryse Chevriere, The Daily Meal

More from The Daily Meal:
15 Great Bars for Drinking Outdoors
12 host Ridiculous Beer Names
7 Outrageous Drink Gadgets
25 Beers with Great Label Art
America’s 30 Most Powerful People in Drink

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There’s a funny cartoon out there of some cows in a pasture eating grass. One cow’s head is lifted up with a sense of horror on his face and the caption reads, “Hey wait a minute! This is grass! We’ve been eating grass!”

Have you ever been sitting at a meal with someone, or even by yourself, and been halfway through the meal without having tasted the food? In my experience, the odds are likely that you’ll be nodding your head up and down. Our heads are simply often somewhere else, worrying about where we need to be, watching television, or engrossed in conversation.

This unawareness is the seed for making poor food choices, not to mention missing out on enjoying the food. This unawareness can also drive people to overeat as a way to cope with unacknowledged feelings and emotions. You may be in search of a “quick fix” that consists of caffeinated beverages and highly-refined foods that burn very quickly and spike up the metabolism.

Many people have learned to comfort and sedate themselves with food. Sadly, our “super-size” culture not only supports these tactics but also capitalizes on it.

Since preparing and eating food is such an essential component of our lives, why not bring mindful awareness to this?

In the “Now on Your Diet” chapter in The Now Effect I talk about a client who suffered from stomach pains, always complaining of a sensitive stomach. I told him that Thich Nhat Hanh, the Vietnamese Buddhist Monk, has a system where he suggests chewing the food 30 times before swallowing (you don’t count after you practice a few times). When he tried this he began noticing that his stomach didn’t hurt quite as much anymore because his food was broken down so much prior to hitting his stomach.

I had another client that suffered from a food addiction and would often be found going to the bakery daily, buying a cake, and eating it that night. We practiced mindful eating with a raisin in session to experience the concept of slightly slowing down with the eating and beginning to bring all the senses to the food.

She took time seeing it, touching it, smelling it, hearing it and tasting it. She considered all the hard work it took by many people (including her own for having the resources to pay for a session to do this) to get this simple raisin in front of her today. In time, along with other work we did, she was able to slow down her eating and begin to eat in smaller portions with a greater sense of appreciation for her food.

Another client I did this practice with said, “I’ve been downing raisins my whole life in handfuls, one after the other. And it wasn’t until now that I realized, I don’t even like raisins.” This was The Now Effect in action.

We both had a good laugh.

Go ahead and try this out for yourself. Whether you’re eating a snack or a meal, try to slightly slow down your eating, bring your senses to the food as if you were noticing this food for the very first time. Consider all the work that it took by so many to get it there today (including you). Whatever you do, don’t take my word for it, try it out for yourself!

Please share your comments and questions below; your interaction provides a living wisdom for us all to benefit from.

Adapted from Mindfulness and Psychotherapy.

For more by Elisha Goldstein, Ph.D., click here.

For more on mindful living, click here.

Follow Elisha Goldstein, Ph.D. on Twitter:

www.twitter.com/Mindful_Living

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Singer Pink shows off her post-baby body on the cover of Cosmopolitan, June 2012 issue, where the superstar gushes on love, pregnancy as well as weight gain. Find out what she had to say by checking out snippets of her interview with the magazine, next!

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Take a sneak peek at the newest Calzedonia summer 2012 swimwear collection and get ready to sizzle in the sun! The Italian brand brings once again a super-stylish and amazingly complex line packed full with chic, statement-making pieces. Check them out!

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We are just days away from the first ever Food Revolution Day with hundreds of local food events and dinner parties taking place in cities, communities and homes around the world as people stand up for real food and better food education on May 19th.

Kicking off the activities on Friday will be schools and companies, two key places where real food is vital and a fuel for success.

When we think of food and changing what we eat and the way we eat, we often tend to think of making changes at home or in schools and forget about the workplace — even though on average we’re spending 260 days a year at work and consuming at least one meal there every day.

During work hours we can often feel pressed for time and eating habits suffer. The workplace is actually a great place to start thinking about real food, and really it should be company policy to encourage employees to eat fresh, healthy food at work, whether from the work cafeteria or brought from home. Making better food choices can improve performance in both the short and long term for a more successful workforce. After all, we all work better when we are fuelled up on fresh, wholesome, nutritious foods!

Some companies have already started making wellness a priority. Others are still a long way off. Food Revolution Day is an opportunity for workplaces and employees to think about real food. By getting your company involved and encouraging employees to make simple changes, you’ll be part of a global movement and making a commitment to the health and happiness of your workforce.

Companies who are standing up for real food and joining Food Revolution Day through a commitment to better food in the workplace:

Virgin Management Ltd and Virgin Unite, the non-profit foundation of the Virgin Group, already offer their staff a free salad bar, vegetarian option and healthy food option every day as part of their lunch service, plus free fruit is available all day. In aid of Food Revolution Day they are running three real food initiatives: a healthy recipes competition for employees to share their real food recipes, food amnesty competition showcasing the worst types of processed foods they’ve ever heard of to raise awareness about making better food choices and their event, ‘Feast on Fruit Friday’ this Friday. Check out Richard Branson’s video and Food Revolution Day dinner party page.

In Spring 2011 we piloted a Cooking & Company initiative with help from IDEO and the TED Prize team to engage IDEO employees and affiliates in cooking classes to inspire people to cook and come away with better skills and knowledge to then apply to themselves, their families and colleagues. Since then IDEO, the global design and innovation firm, helps to run cooking classes with Microsoft, GAP and Method in California. It’s a great way for a team to get together, cook and eat together, and come away with new skills. IDEO run these classes throughout the year and are holding events throughout May in support of Food Revolution Day.

Spotify Like many companies out there with limiting cooking facilities the small kitchen in the Spotify London office makes preparing real food a challenge, but the team are never the less committed to fresh food and better food education proving that simple changes and efforts can go a long way to improving food in the workplace. A local greengrocer makes a daily delivery of a variety of fresh fruits, and smoothies are free for everyone. Inspired by Food Revolution Day, the whole Spotify office will be sitting down together to enjoy a ‘real food’ lunch of salads and wraps this Friday. Jamie has created a Spotify playlist to be enjoyed whilst cooking to or dining with friends, listen to Jamie’s playlist here!

JUSTIN Vineyards & Winery specializes in making Bordeaux-style blends that reflect the unique soils and the micro-climate of the west side of Paso Robles in California. The Restaurant at JUSTIN is equally passionate for real food so they are hosting a Guest Chef dinner on Friday benefitting Jamie’s foundation. The six course prepared menu by Top Chef All Star’s Chef Marcel Vigneron and JUSTIN’s Chef Will Torres will take place in JUSTIN’s Barrel Caves and will highlight local and seasonal ingredients to celebrate Food Revolution Day.

Planning your own Food Revolution Day dinner party? JUSTIN’s sommelier Jim Gerakaris matched wines to 30 of Jamie’s Food Revolution Day recipes so check them out for some ideas for your Food Revolution Day menus.

Sports giants have also stepped up in the U.S. to support Food Revolution Day including NFL, NBA and NHL.

“The NBA, through its comprehensive health and wellness program NBA FIT and through our commitment to Share our Strength’s No Kid Hungry Campaign, is committed to encouraging physical activity and healthy living for children and families,” said NBA Senior Vice President, Community Relations Todd Jacobson. “Diet is so important to performing at a high level and food education and access to healthy meals is so critical for kids of all ages. We are proud to support Jamie Oliver in standing up for Food Revolution Day on May 19.”

If you’re feeling inspired, it’s not too late to get your company involved. Here are a few easy ways to learn more and take part on Food Revolution Day. Add your voice and stand up for real food!

3 Easy Ways For Companies To Support Food Revolution Day

• Download the Workplaces eBook for 30 ways to start a Food Revolution in your workplace With the help of the Google chefs we’ve compiled a great list of ideas to inspire you.
• Get Your Company Involved This Friday spread the word about Food Revolution Day, support through Facebook and Twitter, plus anyone can host a real food dinner!
• Pledge Your Support on our company’s page to add your name and company to the growing ranks of people who believe in better food and food education in the workplace.

Follow Janey Gourlay on Twitter:

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“Hahhh!” We were literally and figuratively blown away. In the middle of a qigong demonstration, Master Wu pushed his palms out with a loud shout. The energy that radiated from his palms was so forceful that even at a distance of ten feet, we barely managed to stop ourselves from rearing back.

It is the year 2009 and we are in Hai Nan Island in South China. Hai Nan is a former penal colony mid-way between China and Vietnam that boasts of shimmering white sandy beaches and a deep blue sea. In the last 30 years, it has been transformed by the firm hands of China’s economic revolution into a Hawaii-esque playground brimming with six-star resorts for the rich and famous. It has also been the chosen venue for the yearly Miss Universe pageant.

It is doubtful whether Master Wu pays much attention to Miss Universe. He is a Shao Lin Kung Fu master of the highest order and spends most of his days honing his prized Kung Fu skills, from smashing bricks with his bare fist to doing a hundred push ups on three fingers. His boyish, unassuming good looks belie his seriousness towards his art.

We flew from Hong Kong to Hai Nan to meet Master Wu. He started by giving a two-hour recital of the Heart Sutra in his beautiful voice, and proceeded to give us a demonstration of various qigong moves. We waited patiently for him to finish, then at the end of the session we approached to ask the one question that we have been waiting for. “What is the most ideal food for a human?” He fell silent and looked pensive. Then, his face brightened, his eyes sparkled, and with a slow smile, he said: “A steamed vegetable dumpling, made by your mother.”

This was unexpected. At the time, we were strict raw vegans, and saw and judged everything with a raw vegan mindset. We were waiting for him to give us the answers that we wanted to hear. Would he say raw sprouts? Green juices? Chlorella? Tou Fu?

Embedded within this simple statement is a high wisdom of health and happiness. Master Wu went on to expound that the essence of Traditional Chinese Medicine is the balance of the elements — wood, wind, fire, metal, and water, plus a sixth element — love, whose beneficial vibration is transmitted through water, the most impressionable of all the elements, to the food.

This simple and important truth spawned a new realization of a lifestyle diet that included raw, as well as lightly steamed and boiled food that is heated to below 100 degrees celsius (212°F). 100°C is the upper limit beyond which water dissociates into steam; the upper temperature limit that still enables the quantum information in the food to be retained and transmitted to the body.

For those of you who would like to look better, feel better and last a long time, we have an easy new way to do it. Just try this for one day: eat/drink what you like, but take nothing past boiling point. Make your best effort to eat organic and add no condiments/sauces that include processed foods, which are usually heated to very high temperatures in production at the factory. Use Himalayan salt or raw sea salt instead.

This 100°C Vegan lifestyle breaks the unrealistic bonds of all-raw, while maintaining the parameters of perfect health and life-long sustainability.

“It changed my life. It did. Because I was definitely on my way out.” — Bill Edward, V.P. SJLuxury, HK, Ltd.

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