At last, I can tell you something that I have been bursting to share with you for months (well 5 months, actually).. we have a new DYBO baby on its way…. our Sarah is going to have a baby in September,…eeeeeek. Jake and Sarah have been trying for a while and with the wonders of modern science plus dedication and determination our new little DYBO cutie is on it’s way. So this year will see three little bundles (so far) entering our world. DYBO Mums to be are Sarah Garcia and Ruth Tuck! (plus Julie T’s daughter, Becca who is due very soon and our Synchro Champ, Jenna over in the USA).
Without sounding too Disney Lion King it really is about ‘the circle of life’ and I wish to add that I am sorry to hear of recent losses by our DYBO family, condolences to you.
I saw a heated debate this morning on TV where Piers Morgan was criticising Cosmo magazine for using a cover girl who is in the super morbidly obese category of body composition, he suggested that it was glamorising and normalising obesity and offering an aspirational image for young girls to aim for.
Sadly those who went in to debate the subject could not get a word in ‘edge ways’ whilst Suzanne and Piers talked over each other and the two guests – very irritating. In fact, Piers came across as a massive bully and yes, fattist! He would not be able to talk about gender, class or ethnicity on the same way and it seems to me that ‘Ageism’ and ‘Sizeism’ are the equality battles of today!
Body size is a hugely emotive and divisive topic and here is my take on it.
Firstly I doubt Cosmo were aiming to achieve anything for the Body Confidence movement but rather sell more magazines.The models featured within the magazine are sure to be the regular , or should I say irregular, extremely slender variety.
Secondly I feel a visual representation of a body confident woman who is taking ownership of her image and mind is to be celebrated, and for young/all people to have an image that looks more like their own is also something we can embrace and celebrate. The ‘fat shamers’ and bullies plus the brain washed devotees of the size zero culture will have more ‘ammo’ and will, thus, continue to force the less confident into the shadows which, rather than encourage them to get physically, emotionally and psychologically healthy (assuming they are not already), will give them more fuel for self loathing. By so doing they, and we, miss out on the true potential that lies within each of them.
Thirdly, optimal health for each person sits within a range and that range is different for each person. Some people can look slender but have the internal health issues (diabetes, high cholesterol, high blood pressure etc.) that are often associated with being ‘over fat’, indeed the reverse can be true of folks who are deemed ‘over fat’ but have perfect health.
Fourthly, statistics show that many medical conditions are linked with over fatness such as arthritis, inflammatory and autoimmune conditions, heart disease, circulatory diseases, respiratory disease, cancers, fertility, digestive conditions, depression, mobility conditions etc. However, we can ask – is fatness the cause or is fatness a symptom of something else, creating a chicken egg circle of illness. You know I believe that gut health is the starting point and often sorts the problem.
Fifthly, choice! I believe in taking reasonability for my health. This includes optimal nutrition, and being active in the ways that inspire me and make me happy, to a level of fitness and mobility that allows me to live life as I wish, free from pain and with sufficient energy. I’m blessed to have the knowledge, motivation and resources to do this. I respect other people’s right to do what they want too!
My value system is that I want to take care of my own health; I don’t want to become unwell, be a burden on the NHS, society or my family. I would love for others to take the same approach and save the NHS for those who need it and when we truly need it.I aim to help prove support to others to achieve this.
In summary, I wish to provide a source of support, information and service for folks to see that they can live optimally both physically and psychological. This is different for each person be they regarded by society (and really I mean media and those who follow those attitudes) as too fat, too thin, too old, too young, too weak, too average, too extreme etc.
I support by respecting and nurturing health and uniqueness simultaneously and creating a space where folks can ‘own it’ and reach for their self chosen goals!
Its nearly here… eeeeek!!!
We are so excited to welcome Antonio back for Independance Day this coming Sunday. We have some spaces left so book now, and enjoy a day of fun and sweaty fabulousness!
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New ‘Old Skool’ Step…
…has been sold out every week but we have a few spaces left for this week if you want to come along.
There are two more classes left in this block ie the 15 and 22 May
Wednesday 6.30-7.15pm… email for Bank details to book.
New course commencing 5 June, for 4 weeks , put it in your diary!
Barre Fit
We have a new Barre and therefore room for a few more of you at class.
If you want to be, feel and look lengthened, stronger and more mobile then this is the perfect class for you . Wednesdays 7.30-8.30pm – book via email or at class.
Friday Fitness yoga
This super popular and very much loved class is continuing by request, with a new course running from 7th June until the end of school term. Put the date in your diary.
We still have classes on the 17 and 24 May that you are welcome to attend.
Quick Kimchi. Kimchi is excellent for pro and pre gut bacteria
This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce – try this speedy version for a tasty side dish.
Ingredients
- 1 chinese cabbage
- 3 garlic cloves, crushed
- 2½ cm/1in piece ginger, grated
- 2 tbsp fish sauce (optional)
- 2 tbsp sriracha chilli sauce or chilli paste (see below)
- 1 tbsp golden caster sugar
- 3 tbsp rice vinegar
- 8 radishes, coarsely grated
- 2 carrots, cut into matchsticks or coarsely grated
- 4 spring onions, finely shredded
Method
- Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
- Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks – the flavour will improve the longer it’s left.
Have a fab week,
Luv ya! xx
