August 2017 Whole Woman Newsletter

Updates from the Whole Woman World...

Wow, it seems summer just arrived and now the August light is bringing us into fall.

Our 2017 class of Whole Woman Practitioner students arrive on Monday for their week-long practicum and final assessment and our annual Whole Woman Conference is only a week away. Needless to say, we are busy bees getting everything ready.

We have three new projects coming to fruition this month that I’m very excited about. We’ll be rolling these out after the conference so you’ll be hearing from me about them in another couple of weeks.

Whole Woman Works!

I have only two openings left in 2017 for Whole Woman Works! intensives.

These are wonderful opportunities for you to spend quality one-on-one time with me to deeply explore the Whole Woman work and for us to co-create a unique program for you.

In the relaxed, quiet environment of the Whole Woman Center, we can get to know each other and really clarify the Whole Woman work so that you can deeply internalize it.

We start with tea at my table in the studio so I can fully understand what symptoms you are experiencing and what you want to accomplish in the three days we have together. We’ll put in full days and cover a great deal of ground from your skeletal alignment to your microbiology. And, I’ll take you to lunch each day so we can maintain the continuity of our conversation.

A client who came out for the Whole Woman Works! program a couple of weeks ago had this to say in a note to my husband and business partner Lanny…

”I'm still reeling from my beautiful and inspirational experience at Whole Woman.  Christine and you are amazing people with a gift that will be a part of healing the world.”

These events are very time intensive for me so I can only schedule about six a year. I still have a couple of openings left in 2017, so if you have been thinking about investing some time and effort into your own well-being, now is the time to make the commitment to yourself.

As women, we tend to put everyone’s needs before our own. Husbands, partners, children, grandchildren all seem to have a “no-limit” access to our time and energy. But when we don’t feel good, we suffer and the quality of our giving to others suffers as well.

The Whole Woman work has many layers. I’m sure you know the posture, but that’s only the beginning. Delving more deeply into the Whole Woman work is a life transforming experience. Mastering self-care frees up physical, emotional, and even spiritual energies and resources to enrich the quality of your life.

Please call Lanny at +1 505-243-4010 to discuss your participation, or visit for more information and to fill out an application and he’ll contact you promptly. I hope to see you this fall.

Food and Health

Food is a difficult subject.

Food is essential to our lives, but it is tangled up with our history, culture, and the obfuscation of the food industry, which wants to keep us ignorant about what we are putting into our bodies.

As we have discussed before in this newsletter, the face you saw in the mirror this morning is not the face you saw yesterday. The atoms and molecules that comprise our body are constantly being replaced. We have a new liver every six weeks, a new stomach lining every three days, and even a new skeleton every year.

All the building blocks that are constantly rebuilding our bodies come primarily from our food. The quality of that rebuilding is directly related to the quality of the food we ingest.

Unfortunately, our cultural and social imperatives lag well behind our factual knowledge. The Thanksgiving turkey, Easter ham, Labor Day barbecue are deeply ingrained in our history, family and community dynamics.

What are we to do when confronted with the facts that conventionally raised turkeys, hogs, chickens, and cattle are kept in terribly inhumane conditions and pumped full of chemicals and drugs to keep them alive in these frightful environments?

As we learn more and more about the microbiology of the gut, it becomes apparent that eating low on the food chain is best for our bodies. Aside from the increasing toxicity of our oceans, particularly with Fukushima continuing to pump millions of gallons of highly radioactive water into the Pacific, human consumption of seafood continues to deplete stocks of sea dwelling creatures, top to bottom in the food chain.

Increasing evidence suggests that cooked animal flesh creates toxicity within the human gut microbiome.

Big agriculture would like you to think that genetically modified organisms (GMOs) are safe, when it is impossible to determine long term safety of these unnatural organisms, or their impact on the global ecosystem.

The big agricultural chemical companies want you to believe that they are the only thing between humanity and starvation, buy killing insects, fungi, and other creatures that share our food supply.

Any organic farmer can tell you that their claims are nonsense. When we work with nature, we get higher yields with higher quality rather than declaring war on nature and attacking her with chemical poisons.

And yes, it can be awkward being invited to someone’s house for Thanksgiving and having to explain that you are vegetarian. But it has been my experience that people are very understanding, appreciative that you live by your principles, and if they don’t know how to feed you, will respond positively if you offer to bring a vegetarian entree.

Over 40 years ago, Lanny bought me a copy of Diet for a Small Planet by Frances Moore Lappé. It changed my whole outlook on food, or rather, ratified what my instincts had been telling me for some years. Learning is like that. It can change our whole life trajectory.

Food is a big subject and not one that can be fully explored in a newsletter.

But I hope you will use food as an opportunity to hone your awareness. Really pay attention to what you put in your mouth and your body’s response to it.

You will discover that as you work to improve your diet, your palate will change. Foods that once you looked forward to as a treat (particularly sugar-laden ones) really don’t taste good and that the positive association you have had with that food has probably been more about your family history, cultural associations, or even habit (e.g. the addictive quality of sugar) rather than any process of nutrition or even good taste.

Plus, many of the treats we enjoyed from our childhood, today are so contaminated with artificial colorants, flavors, preservatives, and “cosmetic” treatments, as to be virtually unrecognizable from the simpler times where our memories are anchored.

Changing our diet is like changing our posture. All of a sudden, something we have always taken for granted and done on “autopilot” requires the application of intention and learning new ways of looking at and thinking about what we do every day. With food, there is the added pressure from friends and family to stay in the traditional rut.

But each morning, when you see that face in the mirror, ask yourself, am i creating the face I want to see of glowing health and energy, or the slowly wasting result of the traditional and typical commercial diet?

Fall is right around the corner. I hope it has been a fabulous year for you thus far. I so look forward to the change of the seasons, laying in our corn, pumpkins, potatoes, and onions for the winter, freezing summer greens and fruit for our winter smoothies!

All blessings of the season to you and yours.

Best wishes,
Christine Kent
Whole Woman