“Massage Therapy is particularly good source of Vitamin L”

“Massage Therapy
is particularly good source of Vitamin L

Vitamin L”  is commonly known as the “universal” or the “love” vitamin, as coined by humanologist, Bethany Argisle. One of the most important nutrients for optimum health is a daily dose of Love. This vital human emotion and experience are necessary for the optimal functioning of people and all of their cells, tissues, and organs. It is found in most of nature — in foods, domestic animals, friends, and family — and is used to heal a wide variety of diseases. There are no toxic effects, but deficiency can cause a wide range of ailments.

  Sources: As stated, L is found in a great variety of sources but must be developed and nurtured to be available. Fear, anger, worry, self-concern, and many other human emotions can destroy vitamin L. It is found readily in most moms and dads and is very highly concentrated in grandmothers and grandpas. Sisters and brothers can be a good source of Vitamin L, although often this is covered up in early years, developed in the teens, and more readily available in adulthood. Vitamin L is also found in cats, dogs, and horses, in flowers and birds; and in trees and plants. In food, it is especially found in home-cooked or other meals where vitamin L is used consciously as an ingredient. Massage Therapy is particularly good source of Vitamin L.

  Functions: This vitamin acts as the “universal” vitalizing energy. Vitamin L helps to catalyze all human functions and is particularly important to heart function and the circulation of warmth and joy. Digestion is very dependent on appropriate doses of vitamin L, as is the function of the nervous system. That floating on air sensation that you feel after a massage? You can thank Vitamin L as it elevates levels of  serotonin and dopamine. Serotonin can help you maintain a balanced mood, and the increase in dopamine can help you be productive and focused. Not to mention the “love” hormone itself: oxytocin. Levels of oxytocin and your body’s natural endorphins go through the roof and may cause feelings of centeredness and bliss leading to a deep sense of safety and resilience.

  Uses:  Vitamin L is an important nutrient in all human relations, domestic to international. We should definitely put it in the drinking supply! It is a vital ingredient in all health practitioners, doctors, clinics, and hospitals. It can pass through the healer’s energy vibrations to the recipient. It should be used in all heart problems and a wide variety of medical conditions. Vitamin L is also particularly helpful in all kinds of psychological problems. Depression, sadness, anger, fear, worry, pain, concern over world affairs, and many stresses of life can be helped with Vitamin L therapy. Fear, one of the more difficult problems to treat, usually requires megadoses of vitamin L, as does greed.

  Excerpt from “Staying Healthy with Nutrition” by Elson M. Haas M. D.

Adapted by Carrie Brown Reilly, MA, LMT, NTP

Orange is the Happiest Color

Autumn is my favorite time of year. I don’t even really know why but I am guessing it has something to do with the color of orange. I am not talking football colors, just to be clear to the Eugene tailgaters, but the ones found in the natural world of sunsets, changing leaves, pumpkins, and persimmons. The color of orange reigns supreme in Fall and blesses us all with its warmth and happiness right before Winter sets in with the blues. Why would Mother Nature load up our lives with so much orange at this time of year? Two words ~ carotenoids and bioflavonoids.

Carotenoids are precursors to the almighty fat soluble vitamin A that is so important to a healthy immune system which is what we want going into the winter months. I say “precursor” because preformed vitamin A can only be obtained from animal products like seafood, eggs, fish, cod liver oil, yogurt, milk, cheese, etc. However, carotenoids are powerful antioxidants found in yellow, red, dark green and ORANGE fruits and vegetables. They are converted to Vitamin A in the upper intestine and depend on a robust digestion and the presence of fats for the conversion. Yes…that’s right; A is a fat soluble vitamin and requires healthy fats for proper assimilation so slather some grass fed butter on those pumpkin pancakes. Here is one of my (adapted) favorite gluten free versions found at Marc Wagner, M.D’s website www.bioflourish.com:


  • 1 medium banana

  • 1/2 cup pumpkin

  • 1 cup almond butter

  • 2 eggs

  • 1 TBSP arrowroot powder

  • 1 TBSP vanilla extract

  • 1/2 tsp baking soda

  • 2 tsp pumpkin pie spice

  • Coconut oil


  • Puree the banana and pumpkin in a food processor

  • Whip the almond butter on high for 2-3 minutes. Use the whisk attachment on your electric mixer.

  • Add the puree and everything else to the whipped almond butter. Whip it some more, till combined.

  • Grease your waffle maker with coconut oil (for each waffle you make)

  • Ladle on some batter. Leave about 40% room around the edges, so the batter can spread.

  • Cook till brown (3-5 minutes). If it's still floppy, cook it some more.

  • Eat immediately or freeze (toast to thaw).


Now on to the bioflavonoids which fall under the broad spectrum term of phytochemicals. These superheroes are what give plants their deep rich color so it is important to eat them in their whole food form and in a variety of color.  For the plants that contain them, they help to protect against sunlight damage, deter herbivores, prevent infections, and provide pigmentation. For those of us who eat them, they act as powerful antioxidants both protecting and improving our cellular health. 

The tricky thing about bioflavonoids is that they are referred to in so many different ways which makes it kind of hard to nail them down on an ingredient list. This class of compounds is so diverse, science is still in the process of creating categories and sub-categories. Polyphenols ring a bell? Yup! That’s them! There have been thousands identified with each having its own unique disease protective form. Current Diva supreme is Resveretol found in the red pigmentation of grapes and alas red wine. 

The cool thing about these nutrients is that if you eat them in their whole nutrient dense form, you don’t have to overthink it; just trust that nature has put them together in a way that helps make her gifts to us more bioavailable, easier to be absorbed and used by your body’s unique needs. For our Autumn loving orange, think of apricots, persimmons, papaya, quince, kumquat, and sapote; anything with deep rich coloring. Bioflavonoids work synergistically to enhance the uptake of Vitamin C so abundant in those fruits and they are water soluble so can be enjoyed in their enzyme rich raw food form as a snack, spread or dessert. For Fall, orange really is the happiest color.

“Orange is the happiest color”

~ Frank Sinatra