Guest blog – Tina’s story

My lovely workshop “graduates” are hitting their milestones and some of them are even sending me their stories – thanks guys – we love stories and I am always humbled by the way people open their hearts and “share” at the beginning of our workshops.

All our stories around alcohol are different but by sharing our angst about the booze we can all become stronger – there is a great benefit to being open and honest and that is how we will change our relationship with alcohol – as well as inspire other people.

A couple of weeks ago I posted “Nick’s Story”, today it is Tina’s turn and “Jamie’s story” is in the pipeline – so watch this space!

TINA’s STORY

Alcohol was my best friend, my go to strategy when feeling blessed, stressed or depressed.

I grew up with alcohol – from my first party at 14 to girls holidays in Ibiza – from countless afternoons in the wine bars of London with work colleagues to milestone birthdays in Vegas. It was fun, it made a good night out great and gave me unbridled confidence.

I always turned up for work – I worked hard and played hard – I never drank on Mondays and thought that meant my health wouldn’t be impacted because I often took breaks of 2-3 days, sometimes weeks at a time.

The years of partying continued into my late forties. But then thing started to change, I noticed it was taking longer and longer for me to reach that ‘buzz’ and even longer to recover from a ‘big night out’ or ‘legendary lunch’.

The hangovers were getting worse and the frequency of waking up not entirely sure what had gone on the night before were increasing (I now know these to be blackouts) I particularly didn’t enjoy the feeling of waking up and having to retrace my steps through bar and taxi receipts (let alone text messages).

My health was also suffering. I was bloated, had chronic indigestion, my skin was dehydrated and my diet was generally poor – the hangover days were fueled with carb and sugar frenzies.

I slowly started to resent how alcohol was dominating my social life. Days and nights out were built around alcohol – even going to the theatre had to involve pre, during and post show drinks.

Still I carried on consuming way over the recommended amount of 14 units (I mean who sticks to that, really?). It was normal to get plastered at the weekend- everyone drank as much as I did…. Right?

The problem was my conscience was nagging me. It wouldn’t let up. I had known for years that I drank way too much – I’d often thought about stopping but knew I needed help. I kept minimizing the adverse side effects and attempted to cut down on my own but that lead to drinking more and eventually my consumption began to negatively impact my relationships and so I decided enough was enough and last October I made the decision to quit.

It wasn’t an easy decision and it’s been a challenging journey but with the help of support groups I am looking forward to celebrating my one year soberversary.

A lot of people questioned why I would want to give up alcohol and now one year later I frequently get asked how I feel and have I experienced any benefits.

Truth is there are many benefits – I’ve listed a few below.

My anxiety has dramatically reduced

I can focus better

I stick to my commitments (like training for a half marathon)

My sight has improved and my skin is clearer

My face is not bloated or puffy

I don’t binge all day on pizza, crisps and coca cola

I listen to others instead of talking about myself all the time

I’ve not injured myself or anyone else

I’ve met some amazingly cool and fun sober people

I still party like its 1999 – I just remember everything and don’t lose the next day to a hangover.

If you’re thinking of quitting for 30 days, 100 days, a year, forever the best thing you can do is join a support group. I had stopped for a few weeks but was struggling, then I attended the World Without Wine Workshop in Cape Town. It helped me enormously.and now, 1 year later, I want to help others on their sober journey.

If I ever doubt my decision to quit I only have to ask myself this … is my life better or worse with alcohol…

Tina

getting the sparkle back…

This is my first blogpost for more than a year – not because I “fell off the wagon” but because I have been busy building my alcohol free life – and making it awesome.

I started blogging the day I stopped drinking and used it to track my first year of sobriety – first blogpost was May 2015 so if you want the whole story just click HERE

I hope this new post is reaching some of those kind people who encouraged me through those tough early months – would love to hear from you and anyone else who would like to leave a comment!

One of the best things about sobriety has been the opportunity to help other people via the worldwithoutwine workshops – we run them in Cape Town and Joburg and more than a hundred people have attended – about a third of those people have stopped drinking completely, another third of them have cut down and the rest did not reply to our survey so I have concluded that they are still “in contemplation”.

Contemplation is actually a vital part of the change process – my decade of trying (and failing) to moderate was definitely “contemplation” before I finally accepted that I would have to stop drinking completely.

My biggest learning as I begin my third year of sobriety is that putting down that last alcoholic drink is just the beginning. If you don’t make some serious changes in your life then you end up trying to live your normal life with a big hole in it – where the booze used to be. I certainly went through that phase, feeling depressed – and stuck because I couldn’t even chase away the blues with wine. I used say that I felt as if I had lost more than I had gained – but now I feel the opposite. Now I know that you need to fill that big hole with stuff that’s going to lift you up, connect you with others and broaden your horizons.

I have learned so much about addiction since I got sober so am planning to share some of those learnings, as well as some personal insights, via a weekly blogpost – please follow me if you’d like to get notification when I post.

Never forget that the opposite of addiction is connection.

I leave you with a quote from Mary Karr:-

“When I got sober, I thought giving up was saying goodbye to all the fun and all the sparkle, and it turned out to be just the opposite”

That’s when the sparkle started for me”.

janet x

 

 

Top Six Benefits of Giving Up Alcohol

Now those Soberversary Celebrations are done have been taking some time to reflect on some of the benefits of giving up the booze…here are my top six:-

  • Finding my purpose – when wine plays such a big part in your life it is easy to drift through the days in a pleasant haze – giving up is a shock to the system – so much so that it creates a kind of “void” and demands a switch of pace.  It also kickstarts energy and creativity – I used mine to build a community via World Without Wine and it’s been hugely rewarding to know that our workshops have helped some people to quit drinking.  Have had to learn about websites, social media and marketing with the help of some pretty awesome people.  (Oli and Mari – thank you for your endless patience!)
  • Having a happy Husband – and I think Son & Girlfriend are pretty damn impressed as well 😉 Friends have been awesome and have supported me all the way – nobody’s dumped me (yet) for being “boring” – in fact some of them have even joined me in the quest for sobriety.  Have also acquired some new pals – my very own “sober buddy” plus those awesome WWW ladies.
  • Losing weight – without dieting!  Having grown up with Twiggy as role model have obviously been on an eternal “diet” – existed almost entirely on cigarettes and white wine throughout my teens and twenties – then switched to healthy eating and exercising a lot but of course knocking back plenty of alcohol on top.  Well would you believe it – dropped the booze and those stubborn kilo’s just melted away.
  • Emotional maturity – after a lifetime of using alcohol to enhance positive emotions and chase away the negative ones am finally managing to live “in the moment”.  Abusing alcohol is like hiding under a massive and comforting cape – remove that “numbing shield” and there is nowhere to hide – I have had to meet challenges head on, feeling raw and exposed but gradually I got my strength back and and am living my life full on.
  • Health has improved – better sleep, more energy.  As a breast cancer “survivor” I live with the possibility of a recurrence – but at least I don’t feel I am tempting fate by consuming vast amounts of wine.
  • Being in control of my life – no more waking up at 2am agonizing over what I may (or may not) have said the night before.  No more wasted mornings staggering around trying to function through the fog of a hangover. True I have sacrificed some highs but also lost the major lows – the depression that follows yet another failure “to moderate”.  Overall I feel calmer, more balanced – and happier..

Dry January Does Good!

Son and girlfriend were over from London recently so they came with us to Khayelitsha to help us make a little movie about how we are spending all that lovely money we raised from the Dry January Challenge. We went to one of the schools where Earthchild run their yoga classes where we were viewed with curiosity by the pupils.  Although white people are no longer a rarity in the townships white people with pink hair are not a common sight.  Son’s girlfriend now knows what it’s be like to be famous – in the pic she is being mobbed by kids who just wanted to touch her hair…

We made this film to thank our donors (thank you donors!) – Son had excellent idea to get a group of kids shouting “thank you” which somehow came out as “thank youuuuuuuuuuuu”  Here is a pic of us trying to get them ready for the shot – organised chaos would be a good description!

IMG_4519 (1)

Photo by Pinkgraphy

As you will see in the film which you can watch HERE we had a tremendous response to our Dry January Challenge.  The idea was that people would sign up to an alcohol-free January and donate the money they saved to a good cause – some people procrastinated so long about starting the long, dry month that they did a Dry February instead!  Shame for them it was a Leap Year 😉

In return for their donation I sent a daily e-mail to everybody that signed up – tips, inspiration and encouragement.  Got some lovely feedback from my mails which really seemed to help – plenty of people felt so good at the end of their dry month that they were going to continue and others felt it would be so much easier for them to “moderate” after a complete break.

The success of this initiative made me wonder if W0rldWithoutWine should offer the e-mail support to anyone who wanted to take a month off the Drink at anytime during the year.  We could call it the MOD (Month off the Drink) and it would start on the 1st of every month.  Let me know if you think that idea has legs…

We have some advice from Cate in our regular feature Cate’s Cache – you can read it HERE

That’s all for now – am going to leave you with another one of Pinkgraphy’s stunning photographs.

IMG_4772

Dry January Challenge funds yoga in Khayelitsha

A big thank you to all our donors who gave up alcohol for  our Dry January Challenge and donated the money they would have spent on booze to Earthchild.  We raised R30,000 – 50% more than our target – check out the video to see how your money will be spent…

What is a Dry January Challenge?

Dry January is a custom of abstaining from alcohol for the month of January, particularly practised in the United Kingdom. The custom, as a formal entity, appears to be relatively recent, being described as having “sprung up in recent years” even in 2014.

 

Sober Just Got Sexy!

More proof that sober is the way to go.

Dry January is over, pay day is finally here, but not everyone is going to be hitting the bars hard, because there’s been an explosion in sobriety movements.

Going sober no longer resigns you to pints of cola or staying in. There are loads of new organisations, establishments, drink and even clothing brands looking to get in on the increasing number of people wanting to avoid the hard stuff – whether for a month or forever.

Which is great news! It’s never been easier it is for us to make clever, healthy choices whilst keeping our social life just as healthy and our drinks just as exciting.

If you’re tempted to try a new way of socialising, here’s Elle Magazine’s Guide to the most exciting sober stuff around.

It’s hip to be sober!

A mindful Sober & Hip subculture is emerging, indicating that we’re seeking out deeper, more meaningful connections to others.

Not everyone is a drinker by any means, and this social shift is welcome news, indicating that we’re striving to deepen (and actually remember) our tangible connections with others.

 

Read another piece that proves ‘Sober is the new Black!‘ An inspiring article from wanderlust.com

 

7 Reasons to Drink Kombucha Every Day

Known as the “Immortal Health Elixir” by the Chinese and originating in the Far East around 2,000 years ago, kombucha is a beverage with tremendous health benefits.

Kombucha is a fermented beverage of black tea and sugar (from various sources including cane sugar, fruit or honey) that’s used as a functional food. It contains a colony of bacteria and yeast that are responsible for initiating the fermentation process once combined with sugar. After being fermented, kombucha becomes carbonated and contains vinegar, b-vitamins, enzymes, probiotics and a high concentration of acid (acetic, gluconic and lactic), which are tied with the following effects:

The sugar-tea solution is fermented by bacteria and yeast commonly known as a “SCOBY” (symbiotic colony of bacteria and yeast). Although it’s usually made with black tea, kombucha can also be made with green tea too.

You can make kombucha yourself at home or buy it for $3–$5 a bottle at most health food stores and some coffee shops.

Beneficial Probiotics in Kombucha 

An article published in the journal Food Microbiology established that the following probiotics make up this health elixir:

  • Gluconacetobacter (>85 percent in most samples)
  • Acetobacter (<2 percent)
  • Lactobacillus (up to 30 percent in some samples)
  • Zygosaccharomyces (>95 percent)

Ultimately, this cocktail of good bacteria interact together in a unique way to produce some unbelievable health benefits for those who drink it.

7 Kombucha Health Benefits

In research published in the Journal of Medicinal Food 2014, researchers from the University of Latvia say the following about the health benefits of kombucha:

It is shown that [kombucha] can efficiently act in health preservation and recovery due to four main properties: detoxification, anti-oxidation, energizing potencies, and promotion of boosting immunity.

We agree! In fact, according to research there are five main health benefits of kombucha.

1. Detoxification

The detoxifying capacity of kombucha is immense. A perfect example is in its ability to counteract liver cell toxicity.

In one study, the liver cells were protected from oxidative injury and actually maintained their normal physiology, in spite of being exposed to a toxin! According to researchers, this was “probably due to its antioxidant activity and could be beneficial against liver diseases, where oxidative stress is known to play a crucial role.”

2. Digestion

Naturally, the antioxidant prowess of this ancient tea counteracts free radicals that create mayhem in the digestive system. However, the greatest reason kombucha supports digestion is because of its high levels of beneficial acid, probiotics and enzymes.

Some research has shown kombucha’s ability to prevent and heal leaky gut and stomach ulcers. No surprise to us, in some instances it’s even proven to be as effective as drugs like Prilosec, which are commonly prescribed for heartburn, GERD and ulcers.

Kombucha can also help heal candida yeast from overpopulating within the gut because it helps restore balance to the digestive system. Kombucha is a great way to fight candida because it contains live probiotic cultures that help the gut to repopulate with good bacteria while crowding out the candida yeast. Kombucha does have bacteria, but these are not harmful pathogen bacteria, instead they are the beneficial kind (called “apathogens”) that compete with “bad” pathogen bacteria in the gut and digestive tract.

One thing to mention here is that candida or other digestive problems can sometimes be complicated issues to fix and symptoms might actually get worse before getting better. This doesn’t mean that kombucha isn’t effective or is exacerbating the problem, just that gut problems aren’t always a straight path to healing and at times some patience or trial and error is needed.

3. Energy

Kombucha’s ability to invigorate people is credited to the formation of iron that is released from the black tea during the fermentation process. It also contains some caffeine (although in very small amounts) and b-vitamins, which can energize the body.

Through a special process known as chelation, the iron released helps boost blood hemoglobin, improving oxygen supply to tissues and stimulating the energy-producing process at the cellular level. In other words, by helping the body create more energy (ATP), the ancient tea can help those who regularly drink it stay energized.

4. Immune Health

The overall effect that kombucha has to modulate the immune system is best seen in its ability to control free radicals through antioxidant measures.

Clinically proven to decrease oxidative stress and related immuno-suppression, a powerful antioxidant known as D-saccharic acid-1, 4-lactone (DSL) was discovered during the kombucha fermentation process that’s not found in black tea alone.

Scientists suspect that DSL and the vitamin C present in kombucha are its main secrets in protecting against cell damage, inflammatory diseases, tumors and overall depression of the immune system. Also, we know the probiotics found in kombucha support the immune system.

5. Joint Care

Kombucha can help heal, repair and prevent joint damage in a number of ways. Kombucha is loaded with glucosamines, which increase synovial hyaluronic acid production. This supports the preservation of collagen and prevents arthritic pain. In the same way it supports joint collagen, it also supports collagen of the entire body and reduces the appearance of wrinkles on the skin.

6. Cancer Prevention

Kombucha is also beneficial for cancer prevention and recovery. A study published in Cancer Letters found that consuming glucaric acid found in kombucha reduced the risk of cancer in humans.

President Reagan even reportedly drank kombucha daily as part of his regimen to battle stomach cancer.

7. Weight Loss

Data from a study in 2005 showed evidence that kombucha improves metabolism and limits fat accumulation. Though we need to see more studies before we can confirm these results, it makes sense that kombucha supports weight loss since it’s high in acetic acid (just like apple cider vinegar is) and polyphenols, which are proven to help increase weight loss.

How to Make Kombucha

Kombucha is simple to make yourself, and because it can be a bit costly to buy bottled kombucha almost every day, we recommend you give it a shot.

Here is a simple recipe for making your own kombucha at home. This recipe makes about eight cups of kombucha, but you can also double the recipe to make more and you still only need one SCOBY disk.

Kombucha Recipe

Yields: 8 cups

You need:

  • 1 large glass/metal jar or bowl that has a wide opening. You want to avoid using a plastic jar or bowl because the chemicals in the plastic can leach into the kombucha during the fermentation period. It’s also possible that ceramic pots might cause lead to leach into the kombucha once the acid comes into contact with the ceramic glaze. Look for a big metal or glass jug/jar/bowl online or in large kitchen stores, and make sure the opening is wide enough to allow a lot of oxygen to reach the kombucha while it ferments.
  • 1 large piece of cloth or dish towel to secure around the opening of the jar with a rubber band. It’s not recommended to use a cheese cloth since this allows particles to pass through. You can even try using an old thin cotton t-shirt or some simple cotton fabric from any textile store.
  • 1 SCOBY disk. You will need to purchase a “SCOBY” disk and can find one either in health food stores or online at very inexpensive prices. A SCOBY disk can be vacuumed-sealed in a small pouch and shipped directly to your house for only a few dollars, while still preserving all of the active yeast ingredients.
  • 8 cups of water (preferably filtered, but people who use tap water feel this works fine too). Some prefer using distilled water which will contain less contaminants or metals than tap water will. Distilled water is inexpensive (only like 88 cents a gallon) and can be found at most large drug or convenience stores.
  • 1/2 cup organic cane sugar or honey. When it comes to sugar substitutions, some feel that it’s not a good idea to substitute cane sugar for another kind of sugar, honey, stevia or anything else. On the other hand some people have reported making kombucha successfully with raw honey. The quality of the sugar is important in order to avoid contaminants, so look for organic sugar. Yes, this is one of the few times we’ll tell you to use real sugar! Most of it is actually “eaten” by the yeast during the fermentation process, so there is very little sugar actually left in the recipe by the time you consume it.
  • 4 black tea bags (preferably organic which some people have reported works better). Some people also like to use green tea, although black tea is the kind used traditionally in most cases.
  • 1 cup of pre-made kombucha, which you can either buy or use from a previous kombucha batch that you or a friend made.

Directions:

1. Bring your water to boil in a big pot on the stovetop. Once boiling, remove from the heat and add your teabags and sugar, stirring until the sugar dissolves.

2. Allow the pot to sit and the tea to steep for about 15 minutes, then remove and discard tea bags.

3. Let the mixture cool down to room temperature (which usually takes about one hour). Once it’s cooled, add your tea mixture to your big jar/bowl. Drop in your SCOBY disk and 1 cup of pre-made kombucha.

4. Cover your jar/bowl with your cloth or thin kitchen towel, and try to keep the cloth in plate by using a rubber hand or some sort of tie. You want the cloth to cover the wide opening of the jar and stay in place, but be thin enough to allow air to pass through.

5. Allow the kombucha to sit for 7–10 days depending on the flavor you’re looking for. Less time produces a weaker kombucha that tastes less sour, while a longer sitting time makes the kombucha ferment even longer and develop more taste. Some people have reported fermenting kombucha for up to a month with great results, so taste test the batch every couple of days to see if its reached the right taste and level of carbonation you’re looking for.

Usually, the warmer your home is, the less time the kombucha needs to ferment. Once you’re happy with the taste, put your kombucha into smaller glass bottles (or whatever type of bottle fits in your refrigerator), and refrigerate the kombucha for at least 24 hours to allow it to cool and finish carbonating. Once it’s cooled, you are ready to drink your homemade kombucha!

*Note that as the fermentation process happens, you will notice that the SCOBY disk “grows” a second SCOBY disk. Many people call the SCOBY that you purchased and used to make the kombucha the “mother” SCOBY and the second SCOBY that grows the “baby.” The mother SCOBY is located on top of the baby.

You can actually use the newly formed baby SCOBY to create a whole new batch of kombucha, so you don’t want to throw out the baby disk. Store the baby SCOBY in a bit of already-made kombucha in a glass jar while not using it, so you have it on hand to start a new batch when you want it. It will “active” for several weeks when it’s stored in some kombucha at room temperature on a counter top. While some people prefer to keep the mother scoby disk attached to the baby, others prefer to throw away the mother SCOBY once the kombucha is finished fermenting.

It seems to work well both ways and keeping the mother disk hasn’t caused any reported problems or contamination. According to some sources, the mother disk can keep fermenting new kombucha batches for about another month after its first use, but then will become inactive and should be thrown away.

Making Flavored Kombucha:

The recipe above is for a basic, unflavored kombucha. You can try adding unique flavors like fresh-squeezed lemon or lime juice; ginger root “juice” made by blending ginger and water, blended berries, fresh-squeezed orange, pomegranate or cranberry juices; or many other natural and low-sugar flavors.

We recommend doing this after the kombucha has fermented and is ready to drink, although some people to prefer to add flavor-enhancers to the kombucha a day or two before it’s done so the flavor can intensify. Either way to seems to work well, but keep in mind that berries and other perishable fruits will not last as long as the kombucha itself, so those will limit the time you have to store it.

Another thing to keep in mind is that flavored, bottled kombucha tends to have more sugar than the plain kind. Some brands add very low-sugar flavors like lemon, lime, or ginger juice which won’t jack up the sugar content, but look out for kinds that are high in added sugar and aggravate health problems.

Kombucha’s Potential Side Effects 

Most people experience great benefits drinking kombucha and have no negative side effects. However, there are possible interactions and side effect symptoms to be aware of, mostly in populations that already have weakened immune systems and digestive problems. Side effects seem to be more of a risk when making homemade kombucha because contamination is possible and the SCOBY disk and finished products both aren’t tested for quality control, like they are when larger manufacturers produce them. If you’re going to brew your own, pay careful attention to using sterile equipment, clean working spaces and high-quality ingredients.

A small percentage of people have experienced stomach upset, infections and allergic reactions when drinking kombucha. Because kombucha has a high level of acidity, it’s possible that this can cause problems for people with digestive problems like stomach ulcers, heartburn, or any sensitivity to very acidic foods.

It’s a good idea to start with a small amount in moderation and gradually work your way up to drinking more in order to see if you have any negative reaction to it. Stick to about 8 ounces per day, especially in the beginning. To limit your risk, buy pre-made kombucha that’s been tested for bacterial contamination.

Other groups that might want to limit their kombucha consumption include: people with leaky gut syndrome, those with very poor immune systems and pregnant women. More information can be found below about risks related to those groups:

Use caution if you have a weakened immune system

People who have compromised immunity due to certain viruses like HIV/AIDS need to be careful about consuming kombucha, since there is always a possibility that the yeast can grow harmful bacteria that can cause illness. This is especially true of homemade kombucha, where contamination is more likely to happen if it’s brewed in an unsanitary environment.

Women who are pregnant or nursing

While kombucha hasn’t been studied much at all in pregnant women, there is always concern that pregnant women shouldn’t consume alcohol or caffeine, both of which are present in kombucha in small amounts. Before more formal research is conducted showing that it’s completely safe, pregnant women are advised to err on the safe side and avoid kombucha, or at least to enjoy it in small quantities.

Those who cannot tolerate even low levels of sugar, caffeine or alcohol

Kombucha is brewed using black tea and sugar, which when fermented turn into alcohol is very small amounts (only about 1 percent of kombucha is believed to be alcohol). For people with existing diabetes, kombucha likely won’t cause much of a problem considering it’s very low in sugar (about 2 grams per 8 ounce), but it’s worth being careful and monitoring blood sugar levels and related symptoms. For those with digestive problems like IBS or anxiety disorders, the low level of caffeine in kombucha is also something to be conscious of, since caffeine can sometimes aggravate these conditions.

As you can see, kombucha boasts many health benefits, and you can even make it yourself for a very low cost so you always have some kombucha within arm’s reach! So drink up for your health!

References:

  • American Cancer Society. Kombucha Tea. Available at: http://www.cancer.org
  • Bhattacharya S, et al. Protective effect of kombucha tea against tertiary butyl hydroperoxide induced cytotoxicity and cell death in murine hepatocytes. Indian J. Exp Biol 2011; 49:       511–524.
  • Bhattacharya S, et al. Hepatoprotective properties of kombucha tea against TBHP-induced oxidative stress via suppression of mitochondria dependent apoptosis. Pathophysiology 2011; 18:221–234.
  • Banerjee D, et al. Comparative healing property of kombucha tea and black tea against indomethacin-induced gastric ulceration in mice: possible mechanism of action. Food Funct 2010; 1: 284–293.
  • Danielian LT. Kombucha and Its Biological Features. Meditsina, Moscow, 2005.
  • Dufresne C, et al. Tea, kombucha and health: a review. Food Res Int 2000; 33: 409–421.
  • Fu NF, et al. Clearance of free silica in rat lungs by spraying with chinese herbal kombucha. Evid Based Complement Alternat Med 2013; 2013:790792.
  • Marsh AJ, et al. Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples. Food Microbiol 2014; 38:171-8.
  • Rashid K, et al. An update on oxidative stress-mediated organ pathophysiology. Food Chem Toxicol 2013; 62:584-600
  • Sai Ram M, et al. Effect of kombucha tea on chromate(VI)-induced oxidative stress in albino rats. J Ethnopharmacol 2010; 71: 235– 240.
  •  Vīna I, et al. Current Evidence on Physiological Activity of Kombucha Fermented Beverage and Expected Health Effects. J Med Food 2013;

Recovery Walk. Cape Town, September 2015

Celebrating Recovery from Addiction – Recovery Walk Cape Town

Join us for the first Recovery Walk in Cape Town which takes place on Heritage Day, Thursday 24th September 2015.

Gather at 14h30 at Green Market Square, cnr Burg St and Longmarket St.
The Recovery Walk begins at 15h00 (Approx 35 mins walk) Destination Labia Theatre, 68 Orange Street.
Free Boerie roll and mocktail to the first 50 walkers!
Free Viewing of “The Anonymous People” courtesy of
the South African Recovery Film Festival which opens in the evening.
http://southafricanrecoveryfilmfestiv…

The Recovery Walk is being organised by a group of individuals in long-term recovery, or who are supportive of recovery, from addiction in its various forms.

The point of the Recovery Walk is to raise awareness of substance use disorders (drug addiction and alcoholism) and RECOVERY from addiction. It is to challenge the stigma and shame that surrounds addiction in all its forms and to show that there is a solution.

We walk to celebrate the achievements of individuals in Recovery.

We walk to acknowledge the importance of the work of the prevention, treatment, and recovery service providers in South Africa.

We walk to acknowledge local community groups that work with people suffering from the disease of addiction.

Bring banners and posters to further our visibility.

Celebrating its 26th year in 2015, September is International Recovery Month. As Recovery communities in the world we are encouraged to walk to be visible and show our support for Recovery from Addiction.

Recovery from addiction is a lived reality in millions of people’s lives.

To follow the blog – click here
To make a comment – click here
To register for a workshop – click here

Everything You Think You Know About Addiction Is Wrong

Here is the wonderful Johann Hari with his radical and fascinating views on addiction.

http://https://youtu.be/PY9DcIMGxMs

British journalist Johann Hari has written for many of the world’s leading newspapers and magazines, including the New York Times, Le Monde, the Guardian, the New Republic,the Nation, Slate, and the Sydney Morning Herald. He was a columnist for the British newspaper the Independent for nine years.

Hari was twice named National Newspaper Journalist of the Year by Amnesty International, was named Gay Journalist of the Year at the Stonewall Awards — and won the Martha Gellhorn Prize for political writing. For his book Chasing the Scream, he spent three years researching the war on drugs and questioning the ways in which we treat addiction.