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Article:
7 Ways to Eliminate Negative Thoughts

Are you hounded by negative thoughts? Bestselling author of HOW LIFE WORKS Andrew Matthews, shares seven tips to change your thinking:

Does this ever happen? You have one slightly negative thought, “I’m short of cash this week”.

This leads to another negative thought … “It’s because I’m underpaid at work“… and another … “and I’m under appreciated at home” … followed by … “Tonight I’ll have to cook dinner, why can’t my stupid husband get off his backside. My mother always told me I was making a big mistake and now I’ve got a headache, maybe it’s a tumour!”

Negative thoughts are like rats.  One shows up and before you know it they have taken over. You can beat negative thoughts. Here’s how:

1. When things go wrong ask yourself. “WHAT’S GOOD ABOUT THIS?”

There is an upside to every situation. 

EXAMPLE: You are drowning in debt. You say, “What can possibly be good about being broke?”

  • you develop character and determination
  • you learn how to budget
  • you discover who your friends are.

EXAMPLE: You break your leg. You ask, “What’s good about this?”

  • you get to rest
  • you learn to empathise with sick people
  • you get to read some great books.

EXAMPLE: You spend your workdays serving rude customers. You ask, “What’s good about handling rude people?”

  • you learn tolerance
  • you develop skills that will help you in your next job
  • the rude people at work help you to appreciate your husband.

Now you might say, “Let’s be realistic. Some disasters have no upside!” Here’s Realistic: 

  • Lousy things happen.
  • Happy people have the habit of saying, “What’s good about this?” It’s how you stop negative thoughts in their tracks.

One negative thought attracts another. One positive thought attracts another. When things go wrong, find an upside.

2. When You Are Sad or Grieving: GET INTO NATURE 

When life hurts, nature heals...

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Nova View:
Being informed helps us make ethical choices

I’m often told by appreciative readers that NOVA offers some great lessons every month and I find that myself as I do my small bits of tweaking of the articles supplied to us. I’m amazingly lucky to have that opportunity!

This month, for example, one young man takes us to task for “switching off” when faced with yet another incident of cruelty or unpleasantness. How often have you been doing that lately? I know I have too often and I caught myself just the other day scrolling past the latest ISIS atrocity because I really didn’t want to know. I guess I’m protecting my sensitive Piscean soul!

But his point is a very valid one - it’s only when we know the reality of our choices that we can make informed decisions that reflect our own set of ethics. He, Kyle Behrend, is talking about our treatment of animals and every day he’s “reminded that the greatest tool for change is us”.

It’s the great message of Mahatma Gandhi of course and it remains just as crucial and just as empowering in our world today. Read about Kyle’s work in “Kinder Choices”, an excerpt from the book Turning Points in Compassion, a collection of personal stories of animal rights activists around the world.

The book has been a labour of love by co-editors Fran Chambers and Gypsy Wulff over the past four years so give them your support. You’ll find details in the magazine.

It’s just one example of the spirit of altruism which seems very strong in this month’s issue - whether it be to help Nepal, to create beautiful animal dolls for African children who have so little, to envision and build a wondrous art gallery in the Swan Valley that evokes the peace and serenity of Indian spirituality and opens its doors for free, or the wisdom of years of practice that our health writers contribute every month.

It makes for a special collection.

You’ll also notice a strong Western Australian presence this month which brings me to another point I know will delight a great many and disappoint others. NOVA will now be distributed as a print m

agazine in WA only. We’ve listened to all those people who’ve been loyal to the magazine for the past 22 years in our home State, so now NOVA WA returns with favourite features like the Calendar.

We hope you like the change.

Margaret EvansRead the entire
Nova View

by Nova Editor
Margaret Evans

Margaret Evans
NOVA Editor
July 2015

Article:
The Drawbacks of Cooking

NOVA Magazine, Australia's Holistic JournalWhile a cooked meal is something to savour for most of us, it pays to know which methods to use and which to avoid -  and when to go raw, says Peter Dingle PhD 

Cooking and processing food is something that is widely accepted, but many of us don't realise there may be nutritional drawbacks. High heat, as well as many of the cooking processes, alters the physical and chemical structure of food, changing how it is digested and the nutrients that are available to be absorbed.

Enzymes are destroyed and nutrients can be lost from almost all forms of cooking, depending upon the type of cooking, temperature, pH, oxygen content and type of food. In addition, the processing of foods may add toxins, which can build up in the body causing a negative effect on health.

Vegetables provide a good example of how cooking reduces the quantity of valuable nutrients. With vegetables, cooking by means of boiling or steaming, produces three composition-changing actions: shrinkage due to the extrusion of vegetable juices; leaching by either boiling water or condensed steam; and hydration.

Leaching produces a higher loss of water-soluble nutrients in vegetables, which increases the longer the vegetable is boiled and the amount of water used.  Between 70 and 80% of vitamins and minerals including vitamin C and B group (such as thiamine and folate), and potassium are lost during the boiling process.

Steaming vegetables does not result in the loss of anywhere near as many nutrients into the water as with boiling, but steamed vegetables still may lose up to 30% of their water and water-soluble nutrients. As the nutrients leach into the cooking liquid, the full value of the vegetable can only be maintained if this is consumed as well as the solid food.

In experiments, boiling spinach and broccoli removed between 51% and 56% of folate. Thiamine (B1) has one of the highest losses by cooking - up to 80% - with complete loss from oven-roasted food, while boiled legumes had 50% thiamine loss. Riboflavin (B2) losses tend to be less but still significant; roast chicken retained only 22% of its riboflavin after cooking.

The fat-soluble vitamins, A, D, E and K, are not lost through boiling because they are not water-soluble, though they are still prone to oxidation damage through high heat. Other cooking processes though can certainly have a big impact on the levels of the fat-soluble vitamins.

Oven roasting lamb chops decreased the vitamin A content by 58%. Similarly, baking fish reduced vitamin A content by 37%. Many foods lose between 19 and 57% of the carotenoids, beta-carotene and xanthophylls when cooked...

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