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If you’re like me, you find the possibilities of herbal medicinal supplements fascinating. Ancient remedies–often dismissed as folklore–are taking center stage as traditional, integrative and functional medicine intersect with the conventional variety.PH-01-2T

Our newest CE course, Phytopharmacy: An Evidence-Based Guide to Herbal Medicinal Products (35 CPEU/CEU), combines the best of both worlds–time-tested remedies and evidence-based science on more than 140 herbal medicinal supplements! This month, test your supplement savvy, taken from the pages of Phytopharmacy (35 CPEU/CEU). (Answers follow–no peeking!)

1.Which of the following herbal medicine products are commonly used for the management of diabetes?
a. Bitter Gourd
b. Centaury
c. Cinnamon
d. Prickly Pear
e. All of the above

2.This herbal medicine native to Australia has antimicrobial, antifungal, antiviral properties and antiseptic effects against a variety of bacteria and yeasts:
a. Eucalyptus
b. Gentian
c. Peppermint
d. Turmeric

3. Psyllium Husk should not be taken within ____ of any other medications, as it may delay their absorption.
a. 5 minutes
b. 15 minutes
c. 30 minutes to an hour
d. 6 hours

4. True or False: Pharmacological studies of black cohosh have demonstrated anti-inflammatory properties.

Answers:1. e 2. a 3. c 4. True

Learn more about herbal supplements and get 35 CPEUs, too!

Healthy regards,


Mindful Eating For Diabetes–Made Easy?

Easy is probably the most overused word when it comes to behavior change. Unfortunately, changing behavior is NOT easy–especially for diabetes–and as health professionals, we all know that. Helping promote behavior change? That’s something that can be easy, or at least easier. Our newest web-based CE course, Mindful Eating for Diabetes Made Easy (6 CPEUs), is designed to do just that.

Presented by mindful eating expert Megrette Fletcher, MEd, RD, CDE, this course breaks down the three biggest challenges for diabetes patients–understanding and building motivation, changing habits, and making healthier food choices. Plus, you get a full grounding in the research on mindful eating and diabetes–truly fascinating stuff. Mindfulness techniques have been used to estimate current blood glucose levels, with accurate estimates of hypo- and hyperglycemia.

The best part of this webinar pack? It turns conventional diabetes education on its head by helping you put the client in control, losing focus on ‘goals’ and focusing on practice instead (not perfect!) and working on helping your clients understand and articulate their own personal barriers to change.

Great, and practical stuff. You’ll get free handouts, too–that you can use right away with your clients to put these principles into practice. Not sure yet? Check out Megrette’s FREE webinar “An Introduction to Mindful Eating Made Easy” and discover how easy and fun helping your clients create change can be!

Self-control: It’s not a dirty word?!

freeCPEMy dad used to remark that the nuns gave him ‘C’s’ in self-control when he was in elementary school. How strange to have a ‘self-control’ category on your report card! I would think.  Like a strange Mad Men throwback, the self-control grade made me glad I grew up in the more permissive ‘70’s and ‘80’s when we didn’t have to worry about such things!

Well, what’s old is new (again). Research confirms that developing and practicing self-control for kids is critical to success as adults. Self-control researchers are advising schools and educators how to work with kids to develop this strength.

The nuns were right! I thought to myself when listening to some of this research on NPR. ( And, like most things I learn, the interview led me to think about what Skelly Skills can do to provide continuing education for dietitians and diabetes educators to help our clients–young and old–develop and exercise self-control.

Unfortunately, many of us have equated ‘self-control’ with ‘deprivation’ and as dietitians and educators, we want our clients to understand that all foods can fit–in some quantity, at least–in their diets. So, where does self-control fit in?

Ironically, self-control can be a great tool in helping our clients understand their hunger, and make choices that lead to increased satisfaction–both during and after the meal. And mindfulness is the link between self-control and satisfaction. Here are a few ways mindfulness can help clients develop self-control and delay gratification, according to Megrette Fletcher, MEd, RD, CDE, author of Discover Mindful Eating and Discover Mindful Eating for Kids:

  • Mindfulness is about helping clients identify what they are feeling, and then applying a strategy to effectively deal with that sensation–also a basic component of self-control.
  • Delaying eating until a comfortable level of hunger is present –a key part of self-control–is not the same as restrictive eating. Mindfulness is a great tool to help understand the difference.
  • Mindfulness helps get at intention. This is not to be confused with goals. Intentions allow us to align our efforts with a bigger picture, making delaying gratification easier and more seamless.

Want to learn more? Join Megrette for her FREE CE teleseminar this month: Using Mindfulness to Increase Self-Control: Strategies to Help Adults and Kids Resist Temptation and Delay Gratification (1 CPEU / CEU)”. Megrette will lead you through two (FREE!) activities from her bestselling continuing education courses and books for dietitians and diabetes educators you can use with your clients to help them understand, strengthen and apply self-control–over the holidays and beyond!

Don’t miss out–register now!

Healthy Regards,


Micro-what? A Dietitian’s Lesson in Microperforation

microperforation for spinachMicro-what?

My husband brought our CSA weekly share home last night, and it looked delicious. He had barely set it down on the counter when I immediately removed the spinach, placed it in a plastic bag, sealed it and grabbed a large fork. To my husband’s shock, I started punching holes in the bag. “What are you doing?” he asked in horror. “Microperforation!” I answered.

One of the many benefits of running Skelly Skills is that I’m always learning. As dietitians, we’re so lucky to continually advance our practice through new and fascinating knowledge and skills. The best part? We get to help not only our clients, BUT also our family and friends, be healthier. Eating on the Wild Side (29 CPEUs) is a perfect example of why I love creating continuing education courses for dietitians. Not only is it one of the most interesting books I’ve read in a long time but, best of all, I get to use the information in it on a daily basis!

Ok, back to microperforation: Eating on the Wild Side author Jo Robinson (@eatwild) discusses this fascinating topic in her book  (and FREE teleseminar interview she did with us). Basically, all plants need to breathe—they respire, just like we do. And green leafy veggies have one of the highest respiration rates of all plants. This means they lose their phytonutrient content quickly. The good news? By placing vegetables like spinach and other greens into a sealed bag and placing 10-12 small holes in it (hence the term microperforation), we allow the greens to respire, which helps maintain their phytonutrient content (and flavor!) longer. This is music to my salad-loving ears!

Other gems I’ve learned from Jo? ‘Press, then rest’: the cancer-fighting compound in garlic—allicin—is formed when the garlic is chopped or chewed. By pressing your garlic and then letting it rest for 10 minutes before cooking, you ensure increased allicin formation. Now that our garden is overflowing with basil and we are making pesto several times a week, I find myself using this rule almost daily.

“Wow…I learned so, so much from this book! All the material is useable and shareable with my patients. I love that I can get CEU’s for reading a great book! I continue to use this book as a reference at least weekly…and suspect it will be one of my favorite “go to” books for months to come.” Melinda Lund, RD, Billings, MO

Learn the secrets to choosing the most nutritious varieties of fruits and veggies, how to store and prepare them to maximize phytonutrient content, how to use ‘botanical sunscreen’ to your advantage and much more in Jo’s fascinating book, and get 29 CPEUs to boot! Learn more and order here.

Get more FREE tips from Jo by listening to her teleseminar interview.