1. mal evolvement—you should abso-
lutely eat, drink, and exercise well.
Embrace both the building and the
destroying—and wellness will be
yours.”
Wishing you wellness,
Regine
Welcome to the November edition
of the virtual newsletter.
Since the last newsletter, the com-
ments, ideas and praises have been
reaching me in a state of gratitude
and joy. Thank you for your valued
feedback and for your terrific sup-
port.
Nutrition is a field that is continually
evolving and is an art and science
that requires constant reminders. I
am hoping, that each one of you will
be continuously inspired by the
newsletter and will consciously seek
to apply the wisdom gained during
consultations and by means of the
diet files. Recap your individualized
diet files regularly— and allow the
information to manifest. This is
your awesome life—use every
opportunity to grow positively and
to achieve a state of balanced well-
ness.
Corporate wellness highlights the
social responsibilities that Compa-
nies are investing in their staff
members. Wellness days are an
integral part of identifying possible
health conditions and enable a multi
-dimensional approach to solving
health issues.
Dr John F. Demartini says:” Well-
ness means embracing health and
disease simultaneously. Our bodies
are in a constant state of destroying
and rebuilding. This doesn’t mean
that you should ignore any efforts
to help maintain your body’s opti-
There exists an undeniable link
between nutritionally-related dis-
eases and eye disease.
Many diabetics and hypertensive
patients manifest symptoms of
their health status in eye conditions
and require the regular care of
optometrists and eye specialists
alike.
Dr. Hein Van Wyk, eye specialist,
gave a lecture at Visiomed Laser
Eye Centre on papilloedema, which
is associated with hydrocephalus
and is found mainly in overweight,
over-30 year old females.
Dr. van Wyk lectured about the
importance of regular eye care and
the correct identification of condi-
tions relating to eye disease.
Visiomed has become celebrated for
helping
many
people
to
achieve
clear
vision.
Contact
Louise
van der Schyf at louise@visomed.co.za
for more information or phone at
+27 11 476 3119.
Wellness Day—Nutrition cap-
tures interest at the Corpo-
rate level
Corporate Wellness
I N S I D E
T H I S I S S U E :
Active chil-
dren
2
Relationship
weekend
2
Inventions 2
Recycling 3
Q & A 3
Salivary pH 3
Your pulse 4
Nutrition and Ophthalmology
R E G I N E G R A Y R D ( S A )
B ( D I E T E T I C S ) ( U N I V E R S I T Y
P R E T O R I A )
P O S T G R A D U A T E D I P L O M A I N
H O S P I T A L D I E T E T I C S ( U P )
D I P L O M A I N P R I M A R Y H E A L T H
C A R E ( P H A R M A N A T U R A )
P R A C T I C E N U M B E R : 8 4 0 3 8 6 4
Virtual Newsletter
N O V E M B E R 2 0 0 7R E G I N E @ R E G I N E . C O . Z A
S P E C I A L
P O I N T S
O F I N -
T E R E S T :
• Corporate
wellness
• Degenerative
disk disorder
• How inven-
tions changed
the nature of
our diets
• Is your sali-
vary pH
acidic or
alkaline?
• Pointers for
measuring
your pulse
• Recycle SA!
Regine with Dr. Hein Van Wyk, Eye Specialist, who
spoke on papilloedema—Visiomed, Northcliff.
Congratulations to the winner of
the dietary consultation package.
L to R: Regine Gray, Yvette Jose
and Ashleigh Fleming.
“Embrace both health and disease—and wellness is yours.” -
Dr. John F. Demartini

2. P A G E 2
Imago
relationship
weekend:
Getting the
love you want
— a weekend
for couples
Encourage young
children to love
physical activity—
allow them to
choose.
Imago Relationship weekend
Inventions that changed nutritional habits
Encourage active children
Physical activity, if encour-
aged from young onwards,
will culture children to
continue physical activities
when older, especially if
these activities are their
own choice and if they are
fun, rather than work.
Provide physical opportu-
nities on weekends, when
the temptation to PC or
TV vegetate is great.
Research has shown that
active children tend to
snack less, and if they do,
they tend to choose
healthier foods—a body
brimming with vitality is
less likely to demand re-
fined and junk foods.
elements were made as iron
plates, with wires beneath.
The modern element came
into use in the 1920’s.
Other mechanical items, such
as food mixers, were used
around 1920. Electric kettles,
making use of the heating
effect of an electrical current,
appeared around this time
In 1831, it was discovered
how to use electricity.
Before that, fires were lit to
cook food.
In 1879, electric cookers
heated cooking pots by pass-
ing electricity through insu-
lated wires, which were
wound around the cooking
pot. In the 1890’s, heating
too.
The nature of food preserva-
tion was changed by Refrig-
erators (first patent in 1877).
Mass production of refrigera-
tors boomed in 1946, after
World War 2.
These labor saving devices
freed up time to pursue the
evolution of new inventions.
relationship or creating a
superior nurturing climate for
your children.
The course is presented by
husband-and wife-team Andre
and Trix O’Callaghan, who
have been married for 22
years. Trix is a registered
Counseling Psychologist and
certified Imago Therapist.
Andre is a HR consultant and
a seasoned workshop pre-
senter.
There are two workshops
being presented in December:
1—2 December 2007 and 8—
9 December 2007. Intended
venue is in Bryanston.
For more information, con-
tact Trix: 011 463 4438 or
082 334 5494 or e-mail Andre
at andretrix@mweb.co.za.
The Imago relationship week-
end is a practical, fast paced
weekend packed with infor-
mation and skills that will take
the guesswork out of your
relationship and making it
more satisfying for both part-
ners.
This course focuses on en-
hancing an existing relation-
ship, keeping a good relation-
ship, resolving conflicts in a
difficult relationship, saving a
V I R T U A L N E W S L E T T E R
Degenerative Disk Order (DDD)
requires patients to stop smoking and
to eat a diet rich in essential fatty
acids, vitamins and minerals and to
supplement with a product that
provides support for bones, joints,
ligaments and muscles.

3. Waste Management Bill for South Africans
P A G E 3R E G I N E @ R E G I N E . C O . Z A
The waste management Bill will be
under scrutiny early next year .
This means that all South
Africans will have to separate
recyclables from waste at
source.
The proposed Waste Management
Bill was published in the Govern-
ment Gazette on the 12th January
2007. The Bill, which appears in
General Notice 1832 of 2007 in
Government Gazette 29487, will
act as a legal framework to pro-
vide a basis for the regulation of
the country's major waste man-
agement problems.
The Bill sets out measures on
storage, collection, transportation,
recovery, reuse, recycling, treat-
ment, disposal of waste, a greater
producer responsibility and issues
pertaining to contaminated land.
Geraldt Kok is presently working
on the production of the proto-
type for a registered functional
design , which will facilitate home-
and industrial recycling in the form
of a recycling container; resulting
in easy and fuss-free recycling at
the point of disposal.
It is a project that has a larger
purpose and cause far beyond the
self.
Any party, company or industry
interested in the design is invited
to contact Regine directly at
Regine@Regine.co.za.
Our modern way of eating,
namely not eating enough fruit
and vegetables, and eating
overly-refined food items, en-
courages the lowering of body
pH.
Allow your Health Consultant
or Dietician to perform a sali-
vary pH test on you. There are
certain procedures to be fol-
Measuring your salivary PH is an
indication of your health status.
A mildly alkaline salivary pH in-
creases your protection against
degenerative diseases, such as
cancers, strokes, heart attacks
and retards ageing and the pro-
duction of cell mutations.
lowed, so please be advised as
to the correct methodology.
Advice as how to improve your
nutrition and supplementation
can be requested after the test
results have been provided.
creamed sweet corn.
Q: Must I buy the food brands that
you recommend?
A: No, the brands that I show you
are a recommendation only,
unless I specifically make a note
thereof. Most brands that fall
under a food sub-category are very
similar in composition.
As far as allergy products go, read-
ing of brand labels is essential, as
one manufacturer may add a pre-
servative that another manufac-
turer might not add.
If you come across a product that
has not been mentioned in any
way, please bring it to my practice
and I will evaluate this for you.
Any product that is mentioned in
my newsletters is to be used in
conjunction with the individual-
ized food lists that I provide to
each client.
Q: Why can I have 100g of
creamed sweet corn in my lists,
and only 60g of normal sweet
corn?
A: Creamed sweet corn has been
“diluted” by a cream sauce, which
is not as concentrated in kilojoules
as the pure sweet corn. Hence
you can have more of the
Questions in practice
Test your salivary pH
South Africans
are expected
to separate
recyclables
from waste at
source
Please do not use
the computer
screen for evaluat-
ing your salivary
pH—compare your
results to the colour
chart of a health
care professional.

4. Practice
7 James Street
Florida Park Ext. 1
Florida, Gauteng
Cell: 082 354 8850
Regine Gray RD (SA)
B (Dietetics) (University Pretoria)
Postgraduate Diploma in Hospital Dietetics (UP)
Diploma in Primary Health Care (Pharma Natura)
Practice Number: 8403864
Your pulse
Physician William Harvey was, in the
17th early century, the first to show
how blood circulated around the
body.
It was not until much later that the
link between pulse, heart activity
and health was established
Resting pulse rate is best taken after
a 10 minute rest. Place the index
and middle finger onto the carotid
artery in the neck-chin area (see
diagram) or on the wrist.
Count the beat for 30 seconds, then
double up the results for beats per
minute.
Stay under 85% of your maxi-
mal heart rate during exer-
cise.
Normal resting pulse rate in adults
is between 60—100 beats per
minute and in children 70—100
beats per minute. At rest, this can
drop to 40 beats per minute.
Know your resting pulse rate, as
changes thereof could indicate a
change in your health status and
may be an indication of illness.
When exercising, pulse rate can
increase to 200—220 beats per
minute. Fitness level is often
determined by the pulse rate at
maximum exertion.
Work out your maximum heart rate
by using the following formula:
220—your age = predicted maximum
heart rate.
During exercise, attempt not to exert
to over 85% of your maximum heart
rate, as your cardiovascular and or-
thopedic risks are increased.
Going over 85% means that you are
over exerting—slow down your ex-
ertion level.
Medications and certain diseases re-
quire a lowered maximum pulse
rate—ask your Doctor as to what
acceptable levels are.
Nutrition
Virtual diets: order
online—receive as PDF format
Online diets are available in a quick and easy for-
mat. E-mail Regine (Regine@regine.co.za) and re-
quest a dietary questionnaire. Fees are in line
with NHRPL fee structures (medical aid tariffs).
Follow-ups are advisable, in order to reap maxi-
mum benefit.
This is your newsletter
Comments, gripes, ideas and requests are welcome. Please
e-mail any of these to Regine.
Feedback is an important part of improving the virtual
newsletter.