About The Georgia post. (Knoxville, Crawford County, Ga.) 19??-current | View Entire Issue (Oct. 17, 2013)
CODE OF ETHICS: Seek Truth <5*? Report It - Minimise Harm - Act Independently - Be Accountable. Where the press is free and every man able to read,, all is safe. Thomas Jefferson 4 THE GEORGIA POST Great news to share Congratulations to our students who went to the Global Tang Soo Do Tournament in Snellville, Geor gia, this past weekend. Jeff Cason, who won 1st place in forms and breaking, Cameron Thiessen won 1st place in forms and 3rd place in sparring and break ing, and in their first tournament participation, Sean McDonnell who won 1st place in sparring, breaking and forms and Justin Shepard who won 2nd place in sparing and break ing. Our students did a great job. We are very proud of them and they represented our dojang (school), Roberta and Crawford County with excellence of skill and sportsmanship. Great job! Jeon Sa! My husband, bless him, also known as Master Stubbs and Sa Bom Nim, is not comfortable with tooting our own horn. I just can’t agree with that be cause there’s so much to toot our horn about. If you’d been at the tournament you would have seen that our students’ techniques and manner were flawless. Yes, it’s wonderful that their showing earned 1st, 2nd and 3rd places at a tournament where over 60 students participated; but the real prize was their experience in testing their skills among their peers. Okay, okay, I’m trying to move forward with other topics. I really am. Darn! I hope James won’t feel I’ve tooted our horn again by my reminding you that our grandson’s portraying the Reverend Sykes in Macon Theatre’s production of “To Kill A Mockingbird,” October 18th through the 26th. I think the mention of my grand son entitles me to tell you just a little bit more. Really. I promise. Just a little. It was just so cool watching the videos of Jeff’s energy break and flying side kick. An energy break is done solely by using internal en ergy (Qi). Jeffery broke two boards. Last bit here. His flying side kick flew over the backs of six (6) students and nearly took him through the store front window. I’m running out of room here to connect all of the dots and you may be wondering how I define “just a little;” but it would be completely unfair of me to gush over my grandson’s competition without at least touching on the accomplishments of all our stu- Master Ball reinforced our philosophy of competition and tournaments. It is not about trophies. It is about an opportunity for them to assess their skills. dents competing in the tournament. For instance Ty Thiessen’s form (kata) was formidable and his skill earned first place in the Red/Black Belt level of his age group. Justin Shepard, at his first tournament, executed a three station board break (jump front kick, elbow strike and hop side kick) which placed second in the Red Belt division. Sean McDonnell, also at his first tournament, placed first in sparring, forms and three station breaking (hammer first, roundhouse and spinning hook kicks in the Green Belt division. Tournament competitors are divided into groups first by belt level and then age. So, when I tell how proud I am of the skills and mindset our students displayed, I can’t really say I’ve found enough words. Yeah, yeah—I know you probably think I’ve found and used enough words. But hang in there with me. I’ve almost gotten everything in that I wanted to tell you about. One of the things that made this tourna ment even more awesome was our students had an chance to meet and speak with Master Stubbs’ Tang Soo Do instructor, Master Sue Ball, 6th Degree Black Belt. Master Ball reinforced our philosophy of competi tion and tournaments. It is not about trophies. It is about an opportunity for them to assess their skills. Ah heck! Why don’t I just lump all of the tooting of horns into one lump as the entire column. It is some times better to ask for forgiveness than permission. TRENESIA STUBBS is a contributing columnist for the Georgia Post. Contact her at trenesia@psttel.net |l * IS it m p;’ OF THIS & THAT Trenesia Stubbs Opinions expressed by writers on this page are their own alone. ^ SOMEDAY, I WANNA ^ LIVE WHERE WINTERIZING JUST MEANS BRINGING IN V THE LAWN CHAIRS! ^ ■ '///////////, Three years and counting of GF A mong other things, October is Breast Cancer Awareness Month. Once upon a time, before it was decided to coincide with other countries, October was Gluten Sensitivity Awareness Month. I fall into the category of gluten intolerant but do not have celiac disease though there are some debates going around about that issue. I can eat a little without it about killing me but I only do once in a blue moon because it does affect me with stomach issues. October actually begins my third year of being gluten free and I can certainly tell a big dif ference. I have lost 30 pounds so far and my arthritis does not bother me hardly ever and I don’t feel as old as I was feeling for a while. My digestive issues are also clearing up and my brain, believe it or not, does not feel as foggy as it did. Additionally, my Hashimoto’s thyroiditis is staying in check and within normal range. People with autoimmune diseases are usually gluten intolerant. No more migraines either but I also supplement with magnesium becausue a deficiency can cause migraines. Of course, don’t diagnose yourself, seek out a health care provider who understands gluten intolerance, which I know is not easy. Took me several years to find one and get answers to questions I had about my health but thank the good Lord, I finally did, even if it means traveling to Atlanta. Gluten, a protein composite, gives elasticity to dough helping it to rise and keep its shape and is found in many foods, especially wheat and other grains and processed foods. It is not in corn, rice and oats but these foods can be cross contaminated in facilities that process gluten products. I have found that cutting out the gluten also makes you more aware of other foods that you eat and I have had to give up quite a lot of foods I love. Bread has really been hard because most of them still do not taste that great, but I am adapting. More and more gluten-free products are being produced and can be found in this area which helps a lot. Plus we cook a lot at home as well. My husband has not given up gluten totally but cooks glu ten free for me when we want waffles or pancakes. These are really good and you cannot tell the difference. I have also perfected a gluten free brownie which all my children and grandchil dren love. Other states, like Florida, have em braced the concept of people being glu ten free moreso than Georgia as just about any store you go into there has a gluten free section and restaurants offer more gluten free selections. Hopefully, it will pick up here as well. I wish that I had known about gluten when my children were growing up because their lives would have been gluten free. It re ally is not good for you. We are what we eat and we need to be more aware of the food we are putting in our bodies. I have spent a lot of time at farmers’ markets this year and we are eating more fresh food. Spaghetti squash has become one of my favorite foods and it can be substituted for pasta in most recipes and is especially good with homemade spaghetti sauce. Being gluten free has gotten easier and the times when I want something with gluten have become less and less. When eveiyone else is eating birthday cake or ordering pizza, I do, for a brief moment, have a desire to eat some, but since I do not want to pay for it later with digestive or other issues, I restrain myself. Of course, I have had to cut back on other items like dairy as well and I am one who loves cheese, which thankfully I can have up to three times a week. After giving up I have spent a lot of time at farmers’ markets this gluten it seems my taste buds have year and we are eating changed and things taste differently. I more fresh food. have come to love avocado as well. If you are experiencing health symp toms for which they can find no cause, I encourage you to ask for a gluten intolerance test or to back off gluten foods for a while to see if it makes a difference. It takes about three to four weeks for you to notice any changes. And, unfortunately, you have to be all in or not at all if you want it to make a difference. Take care of your body and take control of your health. It’s worth the effort. Blessings to you. VICTORIA SIMMONS is publisher of The Georgia Post. Contact her at vsimmons54@ gmail.com THURSDAY OCTOBER 17, 2013 The big fat deception If I were to pick two words in our vocabu lary that have confused and added more to the obesity epidemic then any phrase in our country, it would be the words “Fat Free.” When we are trying to lose body fat and we see a food item that looks delicious with the market ing label staring back at us with those words FAT FREE it makes us feel like we’re staying on track with our weight loss commitments | and goals. These foods are oft times convenient but work directly | against what we’re trying to do. A > YOUR HEALTH Example food mistake: if we were to eat an energy bar with 200 calories it would cause an insulin spike leading to additional fat storage (unless we’re active after eating it and doing something to burn it off). If we would take in that same amount of calories in organic butter, it would have an insulin blunting effect, sustained energy (from the fat) over a longer period of time and longer lasting satiety. Remember: insu lin spikes will in turn cause false hunger signals later even though you have plenty of food in your system. The problem with these processed ingredients that make these food and drink items taste good, (such as sugar, high fructose corn syrup, and artificial sweeteners) is that they cause our body to have anything from sugar spikes to neurotoxic inflammatory responses that in turn cause us to store fat. Keep in mind the above listed items are put into foods NOT for your health but rather to keep you returning to a deceptive food or drink product that is working against your health and your fitness goals! Most processed snack foods (diet snacks included) are loaded with these things, “this is how they keep their diet items from tasting like cardboard. The key in avoiding these items is to select foods for your diet and snacks that have very few ingredients in them. Here is what happens with foods and drinks that have added sugar and high fructose corn syrup: when the levels of sugar spike beyond our current energy needs, “our body will simply store it for later use, either in our liver or fat cells.” However with artificial sweeteners such as (Sweet n Low, Equal, Splenda etc.) the effect is Keeping it simple works best; only eat or drink sweets before or right after long or intense periods of activity, avoid food or drink products with artificial sweeteners or high fructose corn syrup. a little different and may be an indirect cause of weight gain but is a negative effect all the same on our weight loss efforts; they have a bad effect on our thyroid and this is the gland that helps regulate our metabolism. These artificial sweet eners are also neurotoxic causing an inflamma tory response from our body which will cause us to release cortisol and cortisol is THE stress hormone that causes us to retain belly fat! Keeping it simple works best; only eat or drink sweets before or right after long or intense periods of activity, avoid food or drink products with artificial sweeteners or high fructose corn syrup. Most times fat is not the problem, “an over abundance of starches and or sugars in our diet is the real culprit.” However, when high fat foods are consumed in combination with sugary foods or drinks the fat can be a problem because of the spike in insulin due to the sugar intake. “When we learn what real food and drink is, we can spot the foods that are wasting our time in our health and fitness efforts and when we truly visualize how much these foods and bever ages are working against our efforts, they will not taste or look so good!” WADE YODER is a Master Trainer & Fitness/Nutrition Specialist.Contact him at Vclub@comsouth.net w factor A local question column Question: When was last time fire hydrants in the city and county were checked or have they ever been? Chief Pate can you answer this for our readers please? Thank you. Question: Who decides on the equipment purchased for city, county and BOE employees? It appears we cannot pay them higher salaries but isn’t it possible to supply them with equipment to make their jobs easier? Such as trash sticks so they don’t have to constantly bend over and perhaps hurt their backs. Question: What is the total number of employees of the Crawford County School System which actually live in Crawford County? Question: What cost saving suggestions have been given by the school board and why can’t they be implemented? ANSWER: The system has implemented every cost saving they feel they possibly can including furlough days, hiring freeze, etc. They talked about programs but do not want to cut these out. Question: Why do we not just bus all of our students to Presbyterian Day School and pay the fees which would be a lot less money than the school system’s total budget which could mean no tax increases? NOTE: Questions are submitted to us by our readers. This is your chance to ask questions you would like an swered and hopefully we will get answers from the powers that be in control of the area you are questioning. HCIie (Georgia ipogt is published every week by Crawford Publishing, LLC. Floyd Buford - President Victoria ’’Vicky” Simmons - GM/Publisher vsimmons54@gmail.com or byronbuzz@pstel.net Renee Goggins - Layout/Graphic Design Robbie Robertson - Distribution Carey Lee - Sports Photography Denisia Stallings, Student Assistant Tammi Walberg, Reporter Contributing Columnists: Trenesia Y. Stubbs, Charles Cook, Nancy Gibbs, Billy Powell, Angie Carr, Wade Yoder, Dan Gatlyn, Rev. James Snyder, Spencer Price POLICIES Deadlines are Noon on Friday prior to issue. The comments featured on the opinion pages are the sole creations of the writers, they do not necessarily reflect the opinions of The Post management. Letters to the editor must be signed and include a telephone number. We do edit grammar, spelling and punctuation when necessary. Libelous, slanderous or profane letters will not be published. We only accept three letters from the same person on the same subject and letters should be less than 250 words. Liability for errors in advertising will not exceed space occupied by error. OFFICE HOURS: Monday 9 am. - 5 p.m.; Tuesday 9 a.m. - 5 p.m.; Wednesday 10:00 a.m. - 3 p.m.; Thursday Closed ; Friday 9 a.m. -5 p.m. Office is closed on weekends. HOW TO CONTACT US 58 S. Dugger Ave., Roberta, GA 31078 Periodicals Postage Paid at Roberta, GA31078 Publication No. USPS 217460 POSTMASTER: Send address changes to: THE GEORGIA POST, P.O. Box 860, Roberta, GA31078 Official Legal Organ of Crawford County and the City of Roberta Phone: 478-836-3195 Fax: 478-836-9634 gapost@pstel.net or byronbuzz@pstel.net SUBSCRIPTION RATES Annual Subscription Rate $39 Out of State $48; Senior Discounts: $37 Single Copy - $1 - E-Edition, print subscribers $10; non-subscribers - $39
