A little snippet of what we get up to on Mondays!  What a way to start the week!  Totally blissed out and focused on making everyday a great day!  Join us on Monday Mornings for three hours of bliss!  

​"It hath flown against me. It hath attacked me. O seven heavens, seven earths, seven winds, seven fires, by heaven be ye exorcised." If you suffered from Tinnitus in Mesopotamian times (4000BC-500BC), this chant would be whispered in your ear until the demon spirit was expelled or the patient faked recovery, favouring the illness over the cure! In ancient Egypt they used infused oil, frankincense, tree sap, herbs and soil and administered the mixture via a reed stalk that they put in the external ear.

The Greco-Roman medicine folk were first to distinguish two types of tinnitus, one stemming from a cold (respiratory) and the other from the head (vascular) – either way, their cure was placing radish, cucumber juice, honey and vinegar in the ear and hoping for the best.  In the Middle Ages, they continued with this pouring of things into the ear - a Welsh treatment recommended to take “a loaf of hot bread, divide it in two, and put it in each ear as hot as you could take it and thus perspire and by the help of God you would be cured”! These days, a cure for tinnitus remains elusive and treatment options are as varied as the people who suffer from it, but nutrition can play a positive role its management although it has more to do with eating the right food rather than sticking it in your ear!

Tinnitus is the perception of noise, buzzing, hissing or ringing in the ears, coming from within the ear rather than an external source.  Affecting around 20% of the population, tinnitus isn't a condition itself per se, rather it is a symptom of an underlying condition, such as age-related hearing loss, ear injury, wax build-up or cardiovascular system disorder.  There is good information of risk factors – prolonged exposure to loud noises, stress, ear wax and blockages, smoking and the natural aging process.  Medical conditions associated with tinnitus include high blood pressure, cardiovascular disease, circulatory problems, anaemia, allergies, an underactive thyroid gland and diabetes.  Conventional treatment is largely dependent on these risk factors and the management of underlying issues with medication.  Nutrition is an overlooked option for many yet most of the associated health conditions are well managed through diet and lifestyle measures.

Excess consumption of sodium is directly linked to tinnitus.   It restricts blood vessels, increases blood pressure, and significantly reduces blood flow to the cochlea in the ear.  It is also involved in the maintenance of cellular fluid balance which can affect the ear as well as other areas in the body.  In Traditional Chinese Medicine, the kidney and ear are associated organs – not only are they similar in appearance, but also share common adversaries.  A low-sodium diet involves using little or no salt in cooking, and never adding salt to your food at the table.  Processed meats, ready-made foods, canned/powder soups, commercial bread products, many breakfast cereals and certain cheese are especially high in salt which is used as a preservative to increase shelf life.

Sugar metabolism is a factor worth noting, particularly if you also have type 2 diabetes or pre-diabetes.  The cochlea of the ear affected by tinnitus have a limited supply of nutrition, with only oxygen and glucose really making any impact to support proper function. Impaired sugar metabolism can directly affect the ear, as it can contribute to many of the conditions associated with tinnitus including diabetes and cardiovascular disease. 

Do not be tempted to substitute sugar with artificial sweeteners such as aspartame, even though it is marketed as a diabetic-friendly option.  Aspartame and flavour-enhancer MSG are excitatory neurotransmitters. That is, they excite brain neurons and increase levels of electrical activity in the brain and the auditory cortex, the area where tinnitus is perceived. Studies have shown that people with tinnitus may have an elevated level of electrical activity and reducing this activity is helpful. Increasing electrical activity increases intensity and duration of tinnitus.
​
A diet rich in saturated animal fats and trans fats have a detrimental effect on our vascular system, clogging up the blood vessels and inhibiting the smooth flow of blood and nutrients to organs including the ear.  Similarly, elimination of toxins out of organs can be impeded by restricted blood flow to and from organs.  Healthy fats such omega 3 from oily fish, nuts and seeds, maintains blood flow by keeping blood thinner and supporting the walls of blood vessels for optimal circulation.  A Mediterranean-style diet is the most studied and appropriate diet for both cardiovascular health and tinnitus as it can help prevent many of their common risk factors.   
Eating foods that are close to their natural state, varied wholefoods, vegetables and fruits and simple, uncomplicated ingredients offer the best overall management for tinnitus and many of the conditions that are linked with it.  For those unwilling to look to diet, I refer you back to the chanting and wish you luck!

Researched and written by Irene :)

An introduction to Celtic Shamanism with Elena Danaan.  Another beautiful installment of the Celtic Journey series of workshops with a truly intriguing and genuine druidess!  What a wonderful way to spend the Bank Holiday Sunday!  Details and contact information in the poster below!

Did you know that Sweet potatoes are super-rich in betacarotene, a precursor to vitamin A and an anti-oxidant!  This little recipe provides almost 10,000iu of vitamin A, ready to use in th body for eye health, respiratory linings, lung tissue, gut linings and the skin!  This is a simple breakfast recipe, perfect for the weekend!  Enjoy :)

Let us know how you get on with this recipe in the comments section!  

Good nutrition does not have to be complicated, and it doesn't get more simple than this!  Asparagus is in season now and can be enjoyed often while it is at its best!  See articles for a deeper insight to this welcome vegetable!

We are back in the kitchen on Sunday June 23rd!  Irene is creating a sharing menu full of the flavour and colour of the Summer, for you to enjoy on the day and all recipes to take away!
This Cook, Talk, Eat food demo is for anyone who gets excited by the seasons and is wondering what to do with such an abundant range of fruits and vegetables!

All our dishes and beverages will have a common theme of "Sharing is Caring" as we delve into the natural world and discover how we are connected to the Summer.

This is a fun, informative workshop which will give you the confidence and know-how to shop for seasonal ingredients, create a sharing menu, full of colour and flavour  and to wow your guests this Summer!

Simple and Seasonal - plant based menu, healthy and full of vitality!
A 4-course lunch and Summery beverages included.  Recipes for you to take away.

SUNDAY JUNE 23rd  11am-2pm
DINGLE COOKERY SCHOOL
€50pp  (only 12 chairs around the table so book early!)
Click to Book

Discover the biggest misconceptions about clutter and decluttering, learn why your decluttering efforts may not be working and get other vital facts, tips and information so you have the clarity and inspiration to move forward with your decluttering.
 
Leading decluttering expert Breda Stack, The Declutter Therapist, is founder of National and International Declutter Day, author of Declutter Therapy and a regular contributor to TV, radio and print media. Sharing a uniquely-holistic approach to decluttering since 2010, Breda is also creator of The Declutter Academy Professional Training Certification and other online programmes through which she teaches students and clients all around the world to "LET IT GO" so they can enjoy lighter, happier lives. www.thedecluttertherapist.ie

A Spring time Menu to get your mojo going!
Join us for a wonderful Masterclass in preparing Spring ingredients in a healthy and delicious way.  Learn what foods to eat in Spring and why.  Discover how your body wants to go with the flow every season and how we can help it along!
Enjoy a wonderful, colourful lunch prepared right in front of you  and go home with all the recipes to cook the dishes for your family and friends.

SUNDAY 10th MARCH 2019  11am - 2pm
DINGLE COOKERY SCHOOL, The Wood, Dingle
Cost: €45

Book your seat at the table 086 1662562 

Looking forward to a wonderful, Springing day!

Well, that was a blast!  A big thank you to everyone who attended our first outing of the year at Dingle Cookery School last Sunday (Jan 20th 2019).  We packed in a whole lot of cooking, talking and eating during the Clean Start Food Demo and Lunch!  A huge thanks to Brenda and Elouise who helped me with prepping, cooking, serving, washing up and took these photos too!  

"The amount covered in the space of time, the wonderful breakfast, lunch and dessert - all fantastic!"
What will you be able to apply to your daily life?  "Bringing in more veg, salad, beans, herbs and spices" CK

"It was a lovely class, Irene and your helpers were fantastic - I will incorporate my new knowledge at home"
​KM

"the importance of advance preparation and the power and attractiveness of "Meitheal" AK
(in reference of working together as a team!:)

"I was impressed by the dedication of you all preparing wholesome, comforting food.  It was interesting to learn about the benefits of certain foods in maintaining a happy state of being!" EC
What parts will you most be able to apply in your daily life?
"I really liked the recipes and shopping list - very useful.  I understand the importance of unami in feeding the body and soul"

What part did you enjoy the most?  "Sampling the food, delicious!"

"Relaxed, informative and well-paced - the set up, eating beautiful food with the talks was the most enjoyable"  AF

"I'd like to make and eat the soups we saw on a regular basis"  AI

What parts did you most enjoy?  "  Eating beautiful food"
What would you like to add to the workshop?  "  Nothing, it was perfect!"  AD

What parts did you most enjoy?  " Chilli Dinner, can't wait to try it at home"  "Excited about the cake" JF

"New dishes to cook, loved everything about today, thanks so much" JF

 "I learned to make two great main courses using unusual ingredients"  HS
​What parts will you most be able to apply to your daily life?  "chew, chew, chew!"  HS

What did you most enjoy?  "the nice ingredients and the way you presented it, Irene"  EB

Did you find the workshop interesting?  " Yes, fabulous!"
What would you add/remove from the workshop?  "Nothing, it was perfect!"

"Most educational!  I found the tutor's unpretentiousness great,  She is very knowledgeable but does not act like a know-all.  She is not too precious about herself or her ingredients" MI
What parts will you be able to apply to your daily life?  " salads, chilli and chocolate cake!"