A Healthy Elixir - Lemon Juice!

Organic Tree Ripened Lemons:  This brilliant burst of sunshine, especially as the northeast is under the veil of our February blizzard, offers amazing health benefits.  Adding this lifestyle habit into your daily life will reap many benefits.  When you wake from your slumber, squeeze a whole lemon into 6-8 oz. of pure clean warm water and drink.  I am now incorporating this morning activity as I contemplate my intentions of the day and do my journal entry.   I allow 15 minutes and within that time, I have framed my day.   As the day comes to an end, I repeat the lemon water on an empty stomach, usually an 1-2 hours before I retire.

Healthy benefits of drinking lemon juice on an empty stomach.

The medicinal value of the lemon is as an antiseptic, an agent that prevents sepsis (the presence of pathogenic bacteria) or putrefaction (decompostiton of the tissue).  It calms the mind, aids the bowels in eliminating waste more efficiently thus controlling constipation and diarrhea.  Due to the digestive qualities of lemon juice, symptoms of indigestion such as heartburn, bloating and belching are relieved.  The lemon is a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons.  It liquifies the bile and very good in cases of malaria.  Sufferers of chronic rheumatism and gout will benefit by taking lemon juice, also those who have a tendency to bleed.  In pregnancy it will help to build bone in the child. We find that the lemon contains certain elements which will go to build up a healthy system and keep that system healthy.  As a food we find owing to its potassium content, it will nourish the brain and nerve cells.   Its calcium builds up the boney structure and makes healthy teeth.

The lemon contains potassium 48.3, calcium 29.9, phosphorus 11.1, magnesium 4.4.  Lemons are useful in treating asthma, colds coughs, sore throat, flue, heartburn, liver complaints, fevers and rheumatism.

Dr. Beddoe (page 19 from A.F. Beddoes book “Biological Ionization of Human Nutrition”)  he states, “Man does not live off the food he eats but off the energy that is produced from the food he eats.    The energy you get from our food comes from the atoms and molecules of energy in your food.  A reaction takes place as cationic food enters the digestive tract and encounters anionic digestive enzymes.

To explain further, an ion is part of a molecule con-atom or a group of atoms that carry an electrical charge.  Ions which carry positive charges are “cations”.  Lemons are considered anionic, having more electrons (negatively charged ions) of energy as compared to cations (positively charged ions) in their atomic structure.  Saliva, hydrochloric acid, bile and the stomach’s other digestive juices are also anionic.  Lemon is one of the only foods on the planet that has more anions than cations in its atomic structure.

When considering the electromagnetic properties of food Dr. Beddoe points out that all foods are considered cationic with the exception of fresh, raw lemon juice is similar to digestive enzymes is due to the low amount of sulfur in lemons.  It should be noted that pasteurized and packaged lemon juice is cationic and, therefore, ineffective as a health remedy.

Who Can Benefit from Lemon Water

On page 194 Dr. Beddoe continues “Lemon water is used in every person that can tolerate it.  This is, if there is no allergy to lemon (a very few have a true allergy to lemon) and no active ulcers, than all adults and most children should use lemon water.  The purpose of the lemon is to:

  1. provide a natural strengthening agent to the liver enzymes when they are too dilute
  2. the liver can make more enzymes out of fresh lemon juice than any other food element
  3. the lemon helps fix oxygen and calciums to the liver because it regulates blood carbohydrate levels which affect the blood oxygen levels.

Taken from “The Amazing Health Benefits of Drinking Lemon Water” by Ann Heustad, R.N.

I am not a doctor or a scientist.  I am a nutrition counselor and I happily subject my body to test foods to see if they work for me.  I invite you to do the same with starting and ending each day with the juice of a freshly squeezed organic lemon added to 6-8 ounces of pure warm water.  Would so enjoy hearing your feedback.

From my bones to yours!

One Happy Skeleton


Hawthorne Valley's Japanese Turnpip...sweet as candy!

Biodynamic: Biodynamic farming is based on the work of Austrian scientist and philosopher Rudolf Steiner.  Meeting the requirements of organic farming, biodynamics goes further by working consciously with the life forces inherent in nature.  Through studying the qualities of certain plants and animals, different preparations are spread over the land in homeopathic amounts, to bring into balance and enhance the life forces of the farm.  The knowledge of planetary cycles   and constellations also attributes to the planting or breeding processes and ferlizing practices, governing the life of the plants and animals for consumption.

Abundance from the land

Oganic/Organically Grown: Organic farming relies on developing biological diversity in the field to create a balanced ecosystem where pests do not create a problem.  Crop rotation and composting are techniques used to create a fertile soil condition.  Organic farming prohibits the use of any synthetic pesticides or fertilizers.  All products sold as “organic” must be certigied by oranizations accredited bythe USDA.  Certification includes annual submission of an organic plan and inspection of farm fields and processing facilities to verify that organic practices and record keeping are being followed.

Conventional: Refers to standard agricultural and husbandry practices developed from the introduction of modern technological advancements.  Conventional farming ideas arose fromt he industrial revolution and the natural scientific community.

Genetically Modified Organisms: (GMOs): GMOs are plants and animals that have had their genetic make-up altered to exhibit traits that are not naturally theirs.  In general, genes are taken (copied) from one organism that shows a desired trait and transferred into the genetic code of another organism.  Greenmarket does not allow genetically modified produce to be sold at the market.

Integrated Pest Management (IPM): A pest-management strategy that uses kmowledge about insects and their reproductive and flight cycles to minimize crop damage.  Throuh the use of in-field monitoring using traps and inspections, the farmers can tell what pests are present and in what numbers.  Then minimal amounts of pesticides can be used to target the problems, rather than broad spectrum applications on a routine schedule whether necessary or not.  Other techniques using beneficial insects that feed off the pest organism are also used in their practice.

No Spraying/Pesticide-free: Some farmers may avoid the use of pesticides, herbicides & fungicides even if they continue to use conventional approaches such as synthetic fertilizer.  “No Spraying” or “Pesticide-free” indicates that while the farm may not be certified organic, there are not sprays applied to the produce.  These claims are not verified by outside parties.

Transitional: Farmers need to practice organic methods for three years on a given piece of land before the products grown there can be certified organic.  “Transitional” means that the farmland is in the midst of that period towards organic certification, and is already using organic methods.


Tree ripened apples

Tree-ripened/Vine-ripened: These terms apply to fruit that has been allowed to ripen on the tree or vine before harvest.  Many fruits that are shipped long distances are picked green and unripe to withstand machine harvest and transportation, then often treated with ethylene gas to “ripen”, color, and soften.  By contrast, fruits that have been allowed to fully ripen on the tree or vine have superior taste and nutrition.

Tatsoi - little bouquet of lush dark leafy greens

Remember all leafy greens are a good source of Vitamin A (immunity), Vitamin C (wound healing, collagen production for healthy skin) Vitamin K (for blood clotting and bone health), and folate (heart health, proper DNA replication for healthy new cells).  But additionally, Arugula, Mizuna (Japanese mustard), Wild Kale and Tatsoi are all members of the Brassica family, which make them relatives of cabbage and broccoli.  That means they share the same cancer-fighting properties as broccoli, and are respectable non-dairy sources of calcium as well. A ~1.5 cup serving (about 1 oz) of raw mizuna leaves will have about 70g of relatively bioavailable calcium (7% of the daily value), that same serving of arugula and tatsoi will have about 5% of the daily value for calcium (hey-that’s nothing to sneeze at… it all adds up!)  And like all leafy greens, these varieties clock in at less than 10 calories per ounce if steamed. From Tamara Duker’s blog



What the heck kind of squash? Crooked Neck Pumpkin


“A favorite variety of pumpkin for pies, bread and fall pumpkin recipes is the crook-necked pumpkin. Popular in the Northeast US, these large squash/pumpkins have a smooth tan skin with a very long neck that’s all solid orange flesh. The only seeds are in a small rounded cavity on one end. Crook-necked pumpkins are full of flavor, stringless, and by far the easiest pumpkin to peel and cook.

From pumpkin to puree….

To process a crooked-necked pumpkin, first wash it with a veggie wash.  I use Healthy Harvet Fruit & Veggie Rinse and dry with a paper towel. Place it on a cutting board and cut into 3″ to 4″ pieces. Cut the hollow end that holds the seeds in half, scrape out the seeds with a large spoon. Peel each the pieces with a vegetable peeler. Cut into smaller pieces and cook in a large saucepan or stock pot until soft in a small amount of boiling water. Begin testing for tenderness after 20-30 minutes. Cook until very tender.

To make a smooth pulp for use in recipes –
Use a strainer, food mill, or food processor to puree the cooked pumpkin. The puree should be about the consistency or applesauce. Use in any recipe calling for pumpkin puree or canned pumpkin, in pies, bread, muffins, soups and casseroles.etc…2 cups equal one 16 oz. can.   Or add butter, cinnamon and some raisins (cook the raisins in water for 5 minutes) for a sweet side dish.

The puree may be may be refrigerated up to 3 days. It can also be frozen for several months. Freeze in containers with the amounts needed for your favorite pumpkin recipes”.

Squash Equivalents:  From ~ WhatsCookingAmerica.net

Not sure which squash this is. Could be kakai, festival, Li'l pump-ke-mon

1/3 to 1/2 pound raw unpeeled squash = 1 serving
1 pound peeled squash = 1 cup cooked, mashed
2-1/2 pounds whole squash = 2-3/4 to 3 cups pureed
1 pound trimmed squash = 2 cups cooked pieces
1 pound squash = 2 to 3 servings
12 ounces frozen squash = 1-1/2 cups
1 medium-size (15 to 20 pounds) pumpkin = 5 to 7 quarts of cooked pumpkin.


Purchasing and/or Choosing Squash:

Cheese pumpkin

Winter Squash:

Winter squash matures on the vine and develops an inedible, thick, hard rind and tough seeds. Choose firm, well-shaped squash that are heavy for their size and have a hard, tough skin.  Do not choose those that have sunken or moldy spots. Avoid squash with cuts or punctures in the skin. Also, slight variations in skin color do not affect flavor. A tender rind indicates immaturity, which is a sign of poor quality in winter squash varieties.

To Store Winter Squash:

Place whole winter squash on top of thick pads of newspapers in a cool, dry, well-ventilated location, preferably between 45 and 50 degrees F. Check on a regular basis for rot and use within three to six months depending on variety of squash.

Refrigerate tightly wrapped cut pieces of winter squash, such as banana, and use within 5 days.

Once a squash is cooked (by steaming or baking), the flesh of the squash can be stored frozen until needed.

To Prepare and Use Winter Squash:

Delicata and red Kabocha squash

Look for squash that feels heavy for its size and has hard, deep-colored skin free from blemishes.  All varieties are great for puréeing, roasting and baking. Once squash is cooked and mashed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies.

Cooking Winter Squash:

Winter squash can be cut in halves or pieces.

Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.

Any type of mashed or pureed squash can be used in the place of canned pumpkin in soups, pies, cookies or quick breads. Chunks of squash can be added to soups, stews and casseroles.

Preparing Winter Squash: First remove fibers and seeds. Wash the exterior of the squash just before using. The seeds are scooped out before (I do this before) or after cooking. Then bake, steam, or boil the squash.

Using Water When Cooking Winter Squash: When water is used in cooking the squash, the quantity of water should be kept small (1 inch) to avoid losing flavor and nutrients.

Peeling Winter Squash:  Because this rind makes most squash difficult to peel, it’s easier to cook the unpeeled squash, and then scoop out the cooked flesh. As many recipes do require peeling (and cutting) first. Use a vegetable peeler to remove the skin and when cutting hard winter squashes

Cutting Winter Squash:  Winter squash have a hard skin and flesh (this includes acorn, buttercup, butternut, calabaza, delicate, Hubbard, spaghetti, sweet dumpling, and Turban, as well as pumpkin).

To cut winter squash in half, grasp the squash firmly and use a sharp knife to slice through to the center. Then flip and cut the other side until the squash falls open. Remove and discard the seeds.

To Bake Winter Squash: Using a whole (1 to 1 1/2 pound) winter squash, pierce the rind with a fork and bake in a 350-degree oven 45 minutes.

Butternut squash

Acorn and butternut squash are frequently cut in half, baked, and served in the shell.

Boil or Steam Winter Squash: Cut into quarters or rings 25 minutes or until tender. Boil or mash winter squash just as you would potatoes. Add peeled squash cubes to your favorite soups, stews, beans, gratins and vegetable ragouts.

To Make Squash Puree:  Cut winter squash (any type) in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet.

Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash). Remove from oven and let cool.

When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth.

Measure out the amount you need for your recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses. NOTE: This Squash Puree may be substituted in any recipe that calls for pumpkin puree.

I woke up yesterday with what appeared to be a flu of some sort; body aches, fatigue, dry cough, chills. My bones were saying “Uh, Oh!”  I reached into my medicine cabinet and took my first dose of the homeopathic remedy “oscillococcinum” (pronounced o-sill-o-cox-see-num), dashed to my Farmers Market to purchase the ingredients for my organic chicken stock (see recipe section) put all the ingredients into a large pot and used this onset as an excuse for mindless TV. How lucky was I that there was a re-run of  Legally Blonde. Love that scene when Reese Witherspoon (a.k.a. Elle Woods) reaches out to her support team with just one phone call on the “pink phone”.  My TV time was sandwiched with a little economic teaser from NY Times columnist Paul Krugman, PhD on the Sunday talk show.  Love the twinkle in his eye as he talks about our deficit (that’s for you JD!).

Back to the flu:  I increased my fluids to 80 ounces (10 eight ounce glasses), juiced lots of greens, hot lemon water, teas, warm filtered water and elderberry. Called my brilliant friend Vicki Sarnoff who recommended two therapeutic oils: Theives for the bottom of my feet and RC Essentials (eucalyptus + lavender) for my chest/ throat area and to tent and inhale.  You can find Vicki on my resource page.

teenager watching t.v. Made one huge mistake.  I watched 60-Minutes where they featured the H1N1 influenza.  Got a little nervous (note to self: TURN OFF TV!) and remembered the pressure of vaccinating my son with the meningococcal vaccine prior to his enrollment at college in 2007 to prevent meningitis.  However, there he was three weeks ago getting a lumbar puncture at Mt. Sinai Hospital in NYC confirming meningitis.  Good news ~ it was viral not bacterial.

maple syrupVaccinations are a personal choice.  I choose rest, lots of fluids, homeopathic remedies, vitamin C 3 (4000 mg), Zinc, oils, elderberry for my cough, lots and lots of homemade organic chicken soup, veggies, NO SUGAR and mindless tasks.

Please consider joining my 4 week tele-class (see 4-week tele-class tab).

Here’s to a flu-less season!

There was a great turn-out for my Whole Foods lecture at Kamwo Pharmacy in Chinatown Thursday night 9/17/09.  Kamwo has been a source of Chinese Herbs and practitioner supplies for over thirty years. Their experience spans four generations, and has a solid reputation as New York’s most reliable and knowledgeable TCM Herbal Pharmacy. In the back of the pharmacy is Grand Meridian New York Acupuncture for acupuncture treatments and Tui Na massage by the strong and knowledgeable hands of Linda.

Kamwo Lecture 9-17-09
Kamwo Lecture 9-17-09

In the audience were acupuncturists, massage therapists, and  doctors  whose questions and shared comments were stimulating.  As I spoke about different forms of protein I shared the fish to avoid  because of their  high mercury.

Nice catch!

Question: Which fish have high mercury levels?

Answer: High mercury levels are found in  (source: Nordic Naturals 800-662-2544 http://www.nordicnaturals.com data from: nrdc.org) – bluefish, crab (blue), grouper*, mackeral (king, spanish, gulf), marlin*, orange roughy*, salmon (farmed, atlantic) seabass (chilean*), shark*, swordfish*, tilefish*, tuna (ahi*, yellowfin* bigeye, blue, canned albacore); medium mercery levels – bass (striped, black), carp, cod (akaskan), croaker (white pacific), halibut (pacific, atlantic*), lobster, mahi mahi, monkfish*, perch (freshwater), sablefish, skate*, snapper*, tuna (canned chunk light), sea trout; low mercery levels – arctic cod, anchovies, butterfish, catfish – clam, crab (domestic) crawfish/crayfish, flounder*, haddock (atlantic*), hake – herring, mackeral (n.atlantic, chub), mullet, oyster, salmon (canned, fresh, wild), sardine, scallop, shrimp, sole, squid, tilapia, trout, whitefish, whiting. (*) = overfished.

Question: How can I get rid of my diet coke addiction?

Answer: I always suggest adding nutrient, vitamin and mineral-rich foods to my clients diet.  Diet coke – anything diet for that matter – does not fall into that category.  If anyone can tell me any redeeming qualities of diet coke, other than it keeps you wanting more and more because of the added sodium,  please share. For my clients who want to transition, I recommend adding a high quality sparking mineral water; such as Mountain Valley (comes glass bottles) or Contrex (only comes in still, not sparkling /plastic bottles) that have calcium, magnesium and other minerals.  Then add flavored stevia, some ice and your have an action packed drink that’s good for you as you transition.    For clients on the go, I suggest purchasing a klean kanteen for your diet coke alternative cocktail.

The need to return to the foods of our great grandparents (and for the younger members of my blog community – great, great grandparents).  The packaged food industry has chemicalized and manipulated the ingredients of fast food such that we don’t know what he heck we’re eating.  In general it’s best to eat non-packaged foods; such as power bars, fiber bars, etc.  Instead eat fresh fruit, nuts and seeds.   I also shared the importance of reading labels on packaged goods.  The school of thought is:  1) if you can’t pronounce it, don’t eat it  2) if the package goods have more than 5 ingredients, don’t eat it.   And watch out for the sugars.  Here are a list of names that sugar currently go by:  are you ready? barley malt, beet sugar, brown sugar, buttered syrup, cane-juice cyrstals, crystalline fructose, cane sugar, carmel, carob syrup, corn syrup, corn syrup solids, date sugar, dextran, dextrose, diastatic malt, ethyl maltol, fructose, fruit juice, fruit juice concentrate, glucose, glucose solids, golden sugar, golden syrup, grape sugar, high-fructose corn syrup, honey, raw honey, invert sugar, lactose, malt sugar, maltodextrin, maltose, mannitol, molasses, maple sugar, raw sugar, refiner’s syrup, sucrose, sugar, stevia, turbinado sugar.  Next blog post I’ll b discussing some of the artificial sugars.


4- Week Nutritional Tele-Program to Maximize Your Health

Is this you?

  • Consuming the same foods over and over again?
  • Eating on the run?
  • Confused by carbohydrates: good carb/bad carb/no carbs?
  • Wishing you could cook quick and healthy meals?
  • Struggling with sleep, stress and feeling overwhelmed?

During this 4-week tele-program you will learn:

  • Veggies: The nutritional values of eating a variety of seasonal vegetables
  • Grains: Be introduced to ancient and nutritionally rich grains
  • Sugars/Fats: Learn the evils of processed sugars, the importance of good fats
  • Protein: Animal protein and protein alternatives
  • Bones: Discover how to tend to your bones, no matter what your age
  • Food/Mood Connection and how it directly relates to how you feel.
  • Food Labels: How to read and understand labels
  • Program includes weekly hand-outs and recipes that are healthy, quick and easy to prepare

Join other like-minded people in the celebration of good health!

All tele-classes will be held on Monday evenings from 7:00-8:00pm eastern standard time as follows:

woman on phone Dates: October  26, November 2, 9, 16, 2009

Location: Your telephone – how convenient!

Cost:  $75.00  for the 4 weeks.  $10 discount for blog and newsletter subscribers.  What a bargain!

Registration/queries: 917-405-5410 / irmajennings@verizon.net

Payment: Paypal  or check sent to Irma Jennings 215 Park Row #7C, NY, NY 10038.

Payment must be made in advance to guarantee reservation.

paypal buy now button

All sessions will be recorded hand-outs and recipes and audio recording sessions missed will be emailed within 24 hours to registered.

Irma Jennings, Certified Nutritional Counselor, has a private practice in New York City where she advises busy boomers how to manage food cravings and food choices through her uniquely designed step-by-step 3 or 6-month program.  As a former Wall Street VP, she understands the struggles and challenges of today’s working demands.  Irma graduated the Institute for Integrative Nutrition in 2004.  In addition she completed a year long program on biodynamic agriculture, 10 years of cooking classes at the Natural Gourmet and in 2008 completed a three-week intensive program Healing With Whole Foods and Traditional Chinese Medicine with Paul Pitchford. She organizes healing retreats in Costa Rica, lectures on Sugar Addictions, Healthy Bones and Organic Whole Foods to groups, corporations, health food tours and offers organic cooking classes.  917-405-5410 email:irmajennings@verizon.net

1. FALSE: With 50%+ of our population obese and with childhood diabetes on the rise, processed foods lives at the heart of these illnesses. “Everyone has a predictable future, a future that would automatically occur by doing the things you do all the time. When we eat well, move our bodies, stay in tune with the natural order of things, we feel good, right? When we eat chemicalized, artificial junk foods, we create a predictable future of weight gain and health issues like low energy and sleep problems” Joshua Rosenthal, MScED Founder and Director, Institute for Integrative Nutritional.
2. TRUE: However, tofu is an overused product that often creates havoc in women especially those diagnosed with thyroidism. Soy cheese is a manipulated over processed food. Soy is one of the most genetically modified foods (like corn) that are entering our food systems. Tofu must be organic to avoid the GMO (genetically modified organism) dilemma and consumed in small amounts as the Japanese do in their miso soup.
3. FALSE: If we consumed a balanced diet with unprocessed whole grains; brown rice, quinoa, amaranth, wild rice; etc., whole plant foods; a large variety of colored vegetables (green, red, orange, yellow, brown – roots vegetables and seasonal fruit), we don’t need additional sugar. We get all the sugar our body needs from food. The first US sugar refinery was built in 1689. Initially colonists sprinkled a teaspoon on their food. Within 10 years consumption was 4 pounds a year. Currently estimates show we consume over 43 pounds a year of this refined product that lacks vitamins, minerals and fiber.
4. FALSE: Dr. Mercola’s article is just one of several written about microwaves, http://www.mercola.com/article/microwave/hazards.htm <http://www.mercola.com/article/microwave/hazards.htm. The information he covers can be generally summed up with this comment from HSI Panelist Allan Spreen, M.D., that appeared in the e-Alert “Micro Management” (1/27/03): “What studies exist are all bad news for microwaving – they universally describe some type of damage. One study showed breakdown of vitamin B-12 to inactive degradation products in microwaved foods. There’s also a problem with release of potentially toxic molecules into the food from packaging designed to help brown food during microwaving. This includes items such as pizza, French fries, waffles, popcorn and breaded fish.” There is too much controversy exists over the use of microwaving our foods. I highly recommend avoiding the microwave and returning to the old fashion way of cooking with pots and pans on the stove.
5. FALSE: Organic foods are pesticide free. Consuming clean whole unprocessed foods, free of pesticides and chemicals support our health. Eating foods the way our great grandparents did; free of chemicals.
6. FALSE: A full glass of orange juice has far too much sugar spiking the blood sugar. It is best to eat oranges in their natural form; peeling and eating the entire inner part of the orange, pulp for fiber and the right amount of vitamins and natural sugar for the body.
7. TRUE: When you make time to eat your food, away from your computer, t.v., cell phone in a pleasant environment, helps the entire digestive process. Slowly chewing your food releases the digestive enzymes needed to digest the carbohydrates that are broken down in the mouth
8. TRUE: A balance diet of whole organic foods, while supporting the acid and alkaline balance greatly impacts bone health.
9. FALSE: The USA and New Zealand are the only countries that allow advertising on television of pharmaceuticals. Every $1 spent on drug advertising yields $4 in sales. The USA’s population is 4.5% of the world but over 65% of American homes take prescription drugs. Since DTCA (Direct to Consumer Advertising) was authorized in the US in 1997, companies have massively increased television and radio advertising. Pharmaceutical sales are increasing at 12-15% per year. In a recent study by the Kaiser Family Foundation, 30% of a representative sample of 1,872 people interviewed said they had spoken to a doctor about a medicine that they had seen advertised on the television or in the press. (3) Understanding the effects of Direct-to-Consumer Prescription Drug Advertising, November 2001, The Henry J. Kaiser Family Foundation.
10.TRUE: Random acts of kindness releases positive hormones, lifting ones spirit and changing ones attitude