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Editor’s Choice

Designing Women

Fabulous new designers from the Sunshine State

By Carla Canedo Cartier

Florida is filled with shopping meccas throughout the state that rival favorite locales of even the savviest New York and Vegas shoppers. And now with sites like Gilt Groupe, Rue La La and Gilt Fuse, Floridians can even take part in the once envied New York Sample salestyle shopping. But where does the true fashionista seek the unique and non-mainstream fabulous finds that become her favorite pieces? No further than her own Florida backyard, of course.

Our state is filled with exciting designers—not just for fashion, but accessories and jewelry. After all, our state is known to be home to many successful designers, including Michael Volbracht, Rafael Cennamo, Rene Ruiz, Alfred Fiandaca and many more. Stylish accessory and jewelry designers also boast Florida zip codes, including celebrity-favorite jewelry designer and Palm Beach resident Adria de Haume and accessory designer and West Palm Beach native Stephanie Johnson. When it comes to mastering the Florida style, who better to interpret it than one of our own? Here are just a few of our favorite up-and-coming designers that call the Sunshine State home. V

Bonnie’s Vintage Rocks

Who doesn’t long for handmade one-of-a-kind designs? With BVR Bonnie’s Vintage Rocks, that’s just what you get—with one added bonus: instant vintage flair. The Boca Raton resident’s pieces feature amazing varieties of vintage pearls, beads and brooches. Bonnie Koch’s pieces are wearable art at amazing price points. Featured here is a Vive favorite. “Getting Pinned” does dual action as an interesting necklace, or a double-pin embellishment that can be worn on the bib of your favorite top or the back of a low-cut dress. Find it and the entire unique collection at bonniesvintagerocks.com.

Stephie Rockwell

Stephie Rockwell is a West Palm Beach native who knows Florida style. Her custom line of jewelry and handbags has now paved the way for her fashions, too. Her items are a staple among Palm Beach’s social set and her take on Florida dressing is comfortably chic day dresses, stylish separates, colorful jackets and more. Find your fashion fix at stephierockwell.com.

Axi Mines

For the playful fashion lover, Delray Beach designer Axi Mines’ handbags are a true find. The up-and-coming 20- something handbag designer is making her mark this season with clutches that are one part rocker, one part whimsical. Look for heavy hardware accents and unique designs and skins. View the entire collection at Aximines.com or find your favorite at Next, Palm Beach.

Delicious Dish

Summer Sensations

Must-have dining experiences

By Sharon Levinsohn

Chefs who push the envelope, who pride themselves on sourcing extraordinary ingredients and creating extremely creative dishes, have inspired awe in true foodies. The two chefs and their restaurants profiled in this issue, have distinguished themselves and engendered loyal followings. Although one restaurant is cozy, intimate and free-standing, and one is larger and based in a new hotel, both are serving up memorable meals and helping to make wonderful experiences for diners.

EOS

Viceroy Miami at Icon Brickell; 485 Brickell Avenue ;Miami; 305.503.0373; eosatviceroy.com

THE DETAILS

The new kid on the block is a knock-out, thanks to an extraordinarily talented Manhattan duo who chose the Viceroy Miami for their first venture outside of Gotham. Eos—which is the Greek word for “new dawn”— is symbolic for new beginnings. This posh spot is the creation of awardwinning star chef Michael Psilakis and star restaurateur, Donatella Arpaia. After taking Manhattan by storm, Psilakis and Arpaia brought their combo of fantastic food, stylish design and attentive service to the chic, new hotel (which opened in February of 2009). Eos’ eclectic Mediterranean menu, which is centered around small plates, is perfect for the climate (and for sharing amongst friends).

This spirited new restaurant— which debuted in April of 2009—is situated on the fifteenth floor of the Viceroy at Icon Brickell, an impressive three-tower complex which is an outstanding addition to Miami’s downtown business district. Make sure to take a walk around the fifteenth floor after your meal — the views are inspiring!

THE TEAM

Chef Michael Psilakis and restaurateur Donatella Arpaia are an extremely successful culinary duo with impressive pedigrees. These long-time friends and business partners have made their mark in Manhattan, where they own Anthos (upscale Greek); Kefi (casual Greek); Mia Dona (chic, upscale, casual Italian); and Gus & Gabriel (a gastro-pub).

Psilakis grew up cooking in his native Long Island, New York and credits his Mom for much of his culinary inspiration. After earning his BBA in finance and accounting, he gravitated toward the restaurant industry. He quickly made his mark and now boasts an impressive CV and a string of successful ventures. Psilakis was named “Best New Chef” by Food & Wine in 2008, “Chef of the Year” by Bon Appetit in 2008, and “Best New Chef” by Esquire in 2007. Anthos was also awarded the prestigious “Michelin Star” and is one of only two Greek restaurants in the world to hold this honor.

Arpaia is an attorney-turnedrestaurateur, who has also distinguished herself in this competitive industry. Her restaurant venture, Davidburke & Donatella, launched her into the culinary spotlight in Manhattan. She went on to partner with Psilakis and open their first restaurant, Dona, which earned raves from the media. (They had to close it when the building was eventually sold.) Their other restaurants in Manhattan have all been definitive hits with both diners and the press. Arpaia has also been featured on many television programs, including The Today Show, Bravo’s Top Chef, and the Food Network’s Iron Chef America. Arpaia has also been profiled as the thirty-first “Most Powerful Woman” in Manhattan by The New York Post and was one of “40 Under 40” by Crain’s New York Business.

THE SETTING

Sitting pretty on floor fifteen of the Viceroy, Eos is home to a dramatic interior which was designed by Kelly Wearstler. This bold-faced designer has married exotic and classical form and function for some startling results. She dressed this incredibly creative venue with vibrant hues that really pop. This means banquettes and a variety of chairs and design elements in bright yellow, orange, coral and violet. The soaring white ceilings, white walls and white rectangular columns, provide the perfect counterpoints to all of the smashing color choices. Oversized sculptural chandeliers, floor tiles of black marquina stone, and a sleek, 27-foot bar (topped with white, pink and yellow Brescia pontifica marble) are noteworthy accents. Floor-to-ceiling windows along part of the exterior of the restaurant provide a view of the Eos terrace, where you can also dine throughout the day and the evening.

THE CUISINE

Since Psilakis is a passionate chef who is revered for his modern take on Greek cuisine—and sourcing the freshest and finest ingredients—the Mediterranean features prominently in his menu, with notable items from Morocco, Spain, Portugal and France. Even if you are not a fan of the raw stuff, trust me and indulge in the offerings at Eos. Start with a few plates of sushi and sashimi—they are all divine, thanks to expert sourcing and excellent execution. I adored the scallop sashimi with basil seed and lemon puree; the yellowtail sashimi with fennel, spices and cantaloupe; the tuna sashimi with watermelon and feta cheese; and the niaragi (striped marlin) sashimi with pistachio and apricot. They all seem to melt in the mouth! After the sashimi, select a ceviche or two—these are also refreshing and bracing. The black grouper ceviche, with mango, chipotle, cumin and cilantro, and the Beau Soleil oyster version, with tomatillo, Peruvian chilis, and plums, both pack a powerful punch.

Psilakis’ menu has a section of terrific vegetable and cheese offerings and you should definitely opt for the burrata—a dreamy, creamy cheese dish, for two—which is served with a selection of local fruit, fennel and red onions with a tasty balsamic drizzle. The hand-made pastas are also taste sensations. Psilakis’ Sheep’s Milk Gnudi is a feather-light ricotta dumpling, served with English peas and manouri cheese. This transcendent dish is a showstopper. It is easy to see why Bon Appetit named his Gnudi “Dish of the Year” in 2007. The lobster and sea urchin risotto, accompanied by caviar, fried herbs and an egg yolk, and the Greek paella, which is served with prawns, merguez (a thin, spicy sausage) and orzo, are both scrumptious.

Other luxe entrees include the Grilled Loup de Mere, which is a boneless whole fish prepared simply, so that the fish really shines; the smoked pork ribs, which are dusted with dried chili, coffee and lime; the smoked escolar, served with goat’s milk yogurt and American sturgeon caviar; and the grilled flatiron steak, which is served with bone marrow and a traditional garlic feta sauce.

Because every meal should have a sweet ending, desserts are a must. The Florida citrus salad, which is served with Pernod sorbet and the Essencia of Chocolate, is a nice balance for the finale.

THE LIBATIONS

There is a full bar here, so any drink you desire can be created. Talented Sommelier, Sergio Caceres, will be happy to pair the perfect drink with any dish. As for wines, the innovative list contains about 50 bottles, with about 12 by the glass that have a decidedly Mediterranean accent. (The list will be expanded to about 100 labels within the year.) There are also plenty of cocktails, which have been created by Ryan Magarian (one of the country’s top mixologists). The yummy house specialty drinks are made with fresh squeezed juices, along with fresh local herbs and veggies. The Eos Especial made with Atlantico rum, housemade clover-honey syrup, freshly squeezed lime and grapefruit juices, and Angostura Bitters is a winner.

THE EXTRAS

Eos serves breakfast, lunch and dinner daily. Charming General Manager Matthew Gardiner, leads a gifted staff who make sure that your dining experience is memorable. For a true getaway, book one of the Viceroy’s deluxe rooms or suites (there are 162, with partial or full kitchens). V

Dolce de Palma                                                                                                                                                                                                         1000 Old Okeechobee Road; West Palm Beach; 561.833.6460; dolcedepalma.com

THE DETAILS

Dolce de Palma is proof positive that looks can be deceiving. This fabulous restaurant is situated in an extremely unassuming spot, in an industrial area, close to downtown West Palm Beach. This quirky location, next to the railroad tracks—just south of the Kravis Center off of Parker Avenue—is only part of the establishment’s charm. Kudos to Chef/Owner Anthony de Palma, whose desire to bring a touch of culinary sophistication and big-city verve to the area should be applauded. de Palma has lovingly transformed this space, which used to be home to a service station (the bathrooms are still on the outside), into an incredibly popular destination. Locals and visitors have been raving about his inventive take on Italian food with definitive Asian influences, since he opened the restaurant in May of 2008.

THE CHEFS

Anthony de Palma is a gifted and passionate chef and restaurateur—a self-described foodie—who was inspired by a variety of family members throughout his childhood in a Boston suburb. A dedicated and enthusiastic chef, de Palma is also a graduate of the New England Culinary Institute in Essex, Vermont. After graduating, he went on to apprentice at Antico Ristorante La Sibilla in Tivoli, Italy, and he has also worked in a number of distinguished restaurants in America, including Union Square Cafe in New York; La Bettola, Icaras and Museum of Fine Arts, in Boston; and Rialto in Cambridge, Massachusetts. de Palma’s long-time friend, Rene Michelena, is also his Chef de Cuisine. This incredibly talented chef has also garnered critical acclaim from the press, including being named one of Food & Wine magazine’s “Top 10 New Chefs in America” in 1998. His A-list resume includes positions at Charlie Trotter’s in Chicago and Las Vegas; Patina in Los Angeles; Sign of the Dove in New York; and La Bettola, Saint and Domani Bar & Trattoria in Boston.

Michelena, who grew up in the Phillipines and Chicago, is a graduate of the culinary program at Kendall College in Evanston, Illinois. de Palma and Michelena bring over thirty- five years of culinary experience to this superb restaurant.

THE SETTING

Dolce de Palma boasts an exterior with orange stucco walls, serving as the backdrop for their patio—which is filled with tables—and is covered by a burgundy awning that is accented with delicate white lights. The intimate interior is mod yet comfortable, with black leather banquettes (with striped throw pillows) and black wooden chairs surrounding the tables (formica, by day, dressed with white cloths, at night) and creamy ceramic tile floors. The textured walls are painted in hues of burgundy, olive green and cream, and are the perfect background for the changing array of paintings and prints by local artists. The open galley kitchen is home to de Palma, Michelena and their talented crew, who continually create mouthwatering dishes for their loyal cadre of diners.

THE CUISINE

de Palma describes his dynamic menu as glorified peasant-style cuisine, with an emphasis on fresh, seasonal ingredients and house-made specialties. With fifty-five seats—both inside and out—he can afford to adhere to his wonderful farm-totable philosophy, which includes hand-picked veggies from local purveyors, gifts of the sea from local fisherman, and house-made pastas, baked goods, sauces, spice blends and stocks. The sublime Mediterranean-inspired fare, created by de Palma, Michelena and company, is always evolving. While there are some menu staples, every menu is augmented by whatever is fresh each day. What a concept!

The Caesar salad is a clever and tasty deconstructed version, with whole Romaine leaves and a dressing in two parts—a creamy base (which is drizzled nicely on the leaves) and a soft-boiled, five-minute egg, which you can break (so that it runs all over the plate). This yummy dish is served with shaved red onions, focaccia crouton, and San Tumas cheese. Other sterling starters include the crispy grilled Margherita flat bread, comprised of house-made mozzarella, marinara sauce and fresh basil; the Pioggia di Antipasti (comprised of Genoa salami, spicy copa—ground pork shoulder—haricot vert, house-made mozzarella, grilled eggplant, marinated mushrooms, ovendried tomatoes and toasted peppers); and the Dolce salad, comprised of watercress, frisee and lupini beans in a perfect balsamic vinaigrette.

Pastas—which come in half- and full portions—are a must. I am addicted to the house-made tomato fettuccini, which is served with yummy langoustines, scallops, arugula, oven-dried tomatoes, and oregano butter. The porcini Bolognese is a winning twist on a soul-satisfying favorite, comprised of house-ground beef and cinghiale (wild boar), porcini mushrooms and San Marzano tomatoes, with conchiglie pasta (conch shells). The Chef’s Pasta Whim of the Night is always a special treat—order it without asking for a description!

The entrees at Dolce de Palma are always enticing. If lobster makes you smile, opt for their Lobster Roast. This divine dish allows the expertly cooked lobster to shine. This dish is served in a light, red pepper miso broth, along with bok choy, leeks, Vidalia onions, corn and fennel. Some other highlights include the crispy duck breast, which is served with cipollini (onions), red watercress and carrot-pineapple sambal. Or try the sliced ahi tuna, which is served with a Mediterranean salad of feta cheese, hummus, cucumbers and grapefruit; and the braised balsamic-ginger short ribs, which are served with broccolini.

The dessert offerings are punctuated by a stellar selection of house-made gelati and sorbetti. (And it’s no wonder—before opening this restaurant, de Palma ran a gelateria in North Palm Beach.) Select a trio of your favorites from a rotating selection of lemon sorbetto, chocolate gelato, passion fruit sorbeto, pistachio gelato, blood orange sorbeto, and banana-strawberry-coconut gelato. You can also find a nice selection of cookies, pastries and other sweet treats, such as the apple-mango crostada (which is served with cinnamon gelato) and the pineapple upside-down cake.

THE LIBATIONS

Charming Manager Jessica Bailey has created a thoughtful wine list with approximately 40 offerings (by the bottle) from noteworthy vineyards that produce small quantities. The list has a definitive Italian influence, but there are also plenty of wines from California, Argentina and Germany. There are about 10 wines by the glass, and a selection of hand-picked beers.

THE EXTRAS

Everyone is friendly and attentive here, which adds to the excellent dining experience. The professional staffers have been mentioned in plenty of restaurant reviews—yes, the press has been kind to Dolce de Palma. The restaurant was named “Best New Restaurant” of 2008, by The Palm Beach Post. The Boston Globe and the South Florida Sun-Sentinel have also praised this eatery. Dolce de Palma serves lunch Monday through Friday, and dinner Wednesday through Saturday. Reservations are suggested. V

Medicines & Miracles

Your Hormone Health

The naked truth behind hormone science and how to safely rejuvenate mind, body and spirit

BY GLORIA HAKKARAINEN MD, FACOG, FASBP, FABAAM

The newest data on hormone research shows that hormone replacement therapy (HRT) actually benefits patients when dosing route and medication are properly chosen, and when doctors monitor patients closely. The big scare which had women going off hormone therapy started in 2001, with the preliminary results of the Women’s Health Initiative (WHI). The WHI study looked into the use of Premarin and Prempro in women who on average were already 17 years into menopause. It showed that Prempro (a mixture of pregnant purified horse mare’s urine and synthetic progestin, medroxyprogesterone acetate) after approximately five years of use, led to an extra eight cases of breast cancer per 10,000 users. The news media rushed in early to bring it to headlines and soon medical societies were advising physicians to minimize or discontinue use altogether.

Another study which showed similar discouraging results was the HERS trial (the Heart and Estrogen Progestin Replacement Study), which evaluated 2,763 postmenopausal women with known cardiovascular disease. Prempro was used again and did not demonstrate any significant improvement in future heart disease protection for this group of women. Based on these two trials, many women stopped taking their hormones and have suffered from unrelenting symptoms of menopause. Of course, many forms of HRT exist and the risk analysis was blindly extrapolated to all forms of hormone use, both bio-identical and synthetic, to make everything more confusing than ever. As more rational and in-depth analyses came to light, however, we were able to see that by 2005 the hormone story was beginning to change.

When renowned hormone experts analyzed the data more carefully, it was shown that many of the women in the WHI study were already at high risk of developing cardiovascular disease. These women were largely overweight to obese, many already had been placed on cholesterol controlling drugs, were using aspirin, and quite a few had high blood pressure. They were essentially past the ability of hormone therapy to make much of a direct impact on improving their heart attack risk. The studies did show however that the synthetic progestin use (MPA) acts very differently compared with natural progesterone, and that not all progestins are alike.

More scientists have re-analyzed over 25 years worth of good HRT studies, now giving a more comprehensive understanding of what judicious hormone use can do for patients. Clearly HRT has many beneficial effects on the body, including improving skin quality and integrity, eliminating wrinkles, boosting immune system function, relieving symptoms of muscle aches, improving the elasticity and collagen content of the pelvic tissues, keeping the brain sharp, preventing osteoporosis, fighting depression and much more! Modern day hormone analysis provides not only a look at estrogen stores in the body, but also at a host of other hormones including testosterone, progesterone, DHEA (dehydroepiandersterone), melatonin, cortisol and thyroid— to name a few.

The latest data from the North American Menopause Society (NAMS) shows that when women start to replace declining hormones earlier than what was done in the WHI study (late 40s and 50s), the aging effect of hormone depletion can actually be forestayed or reversed. Also the route of administration: oral, sub-lingual, sub-buccal, transdermal, transvaginal, gel, patch, cream or injection can be customized for patient convenience and efficacy. One may, for example, attempt to avoid oral routes of estrogen if possible, as these can elevate triglycerides (the amount of fat in the blood) and lead to an increased risk for a blood clot, or affect the gallbladder.

Let’s take a closer look at these hormones and how they work together in a magnificent balance that makes up the human body. I will also mention a word about estrogen metabolism and breast cancer risk, and how specialized testing can be used to help a patient assess their overall risk of the development of breast disease.

Hormones are very special chemical molecules that direct many fundamental and critically important processes in the body. They can act both on tissues a long distance away from their secretion site (endocrine), on neighboring tissues (paracrine) and on the individual cell itself that released it (autocrine). Each endocrine organ system makes a distinct hormone whose release is controlled by two areas in the brain: the anterior pituitary gland and the hypothalamus. There is a complex interplay between various hormones as the brain receives and senses the needs of the body. There is also a negative feedback loop that works to ensure that just enough of each hormone is made. Replacing just one hormone doesn’t make sense as we see declining levels of many hormones during menopause. Evaluating and studying the hormone profile across systems ensures that all critical areas are treated.

There are ways for physicians to avoid the side effects of high level dosing of any one hormone. Just as a cook uses various key ingredients of a recipe, where all elements are needed are to make the dish come together, so too the body regulates each hormone and they all support one another’s function. For example, thyroid function helps estrogen maintenance and vice versa. Some hormones, like cortisol (the hormone that is released in response to stress), actually increase with age. Abnormally high levels of cortisol can accumulate leading to elevated blood sugar levels and metabolic syndrome (pre-diabetes). The following list touches on some of the more critical hormones that exist in the body:

THE THREE SISTERS OF ESTROGEN

(E1) Estrone: mainly made by the adrenal glands; also made in fat, muscle and skin and can be converted from estradiol; normally considered an estrogen reservoir; the primary estrogen seen in menopause, normally represents between 10 to 20 percent of circulating estrogens prior to menopause; after menopause the major source can be from fat cells so obese women can have an elevated estrone to estradiol ratio; high levels can increase risk of endometrial and breast cancers; clearance routes and metabolites can affect breast disease risk

(E2) Estradiol: made by the ovaries; primary estrogen seen in young women; the strongest acting of all the estrogens (12 times stronger than estrone and 80 times that of estriol); most active biologically and the one reproduced by “Big Pharma” in most Rx formulations

(E3) Estriol: made by the ovaries; the weakest estrogen strength of all three kinds (approximately 1/80 that of estradiol); rises with pregnancy; thought to be protective/neutral to the breast; the majority component of BHRT (Bio-identical) therapy

THE A-B-Cs OF HORMONES

Adiponectin: exciting newcomer to hormone research and therapy; made by fat stores and acts as a satiety signal to the brain; also vital to clearing local inflammation to coronary blood vessels to reduce plaque formation thereby reducing heart disease risk; huge future target for obesity and new cardio protective meds of the future; low levels indicate disease risk.

Cortisol: made by the adrenal glands; principal hormone produced in response to acute or chronic stress; induces sugar stores to be broken down and can lead to pre-diabetes; increases with age and can lead to unwanted abdominal/truncal fat; most patients respond well to behavior modification and supplements that help support the adrenal glands; over demand to the system can lead to adrenal fatigue and insufficiency and “burn out” states can lead to apathy, extreme depression and inability to fight disease

Insulin: very important in regulation of blood sugar in the body; increased resistance to insulin in the body with aging leads to diabetes and metabolic syndrome (elevated blood pressure, triglycerides or fat in the blood stream and noted borderline high levels of blood sugar); controlled by many body regulating signals that ultimately determine overall health; fasting levels can be used to detect early onset disease

(IGF-1) Insulin Growth Factor -1: hormone made by the brain at night that travels to the liver and is converted to growth hormone; essential in many processes in the body; used for retaining of lean body muscle to burn off unwanted excess fat; immune system enhancer; generates new growth of bone muscle and tissues used to maintain the body; levels start declining at around 30 years of age and viewed by many anti-aging experts as a vital part of a comprehensive hormone assessment

Melatonin: hormone made by the pineal glands (mostly at night with sleep in a darkened room); responsible for the sleep and wake cycle; newest data shows that proper melatonin levels can lead to improved antioxidant levels and ability to ward off cancer (especially breast)

Progesterone: made by the ovaries and adrenal glands; has mood enhancing and anti-depressant effects; protects the uterine lining from overgrowth and cancer; usually made mid-cycle and is the first hormone that starts to decline with aging; can be used to treat PMS (pre-menstrual syndrome) and endometriosis; helps to normalize irregular cycles; used in fertility treatments to support early pregnancy

Testosterone: important hormone for women that exists at lower levels than in men; called the “hormone of desire” because of a known powerful effect to enhance libido or sex drive; assists with self-confidence and is an anti-depressant; also needed to maintain lean body mass to burn off fat which helps women retain their youthful figure; important also for energy and motivation; builds bones, muscles and ligaments to ward off osteoporosis

(TSH) Thyroid Stimulating Hormone: hormone secreted from the anterior pituitary of the brain that signals the thyroid gland to release thyroid hormone from the colloid gland in the neck; the thyroid hormone that is put forth is usually not that active and then is converted to T3 (Tri-iodo thyronine); responsible for the rate of most metabolic reactions in the body; women are much more prone to thyroid disease than men and sluggish thyroid function can lead to weight gain, fatigue and dry, flaky skin and constipation problems, poor self esteem and depression; some patients can make antibodies attacking their own thyroid gland with age, thyroid function testing can determine a patient’s current status, thyroid supports natural estrogen maintenance in the body. These hormones can be measured reliably in many ways, including the use of blood serum, saliva, bloodspot and urine testing. Each test the use of blood serum, saliva, bloodspot and urine testing. Each test has been designed to check a particular hormone system and you should speak with your doctor to see if you need further testing. Some tests, like thyroid hormone are done as a routine screening check, while others can be done at a specialist’s office such as estradiol at an infertility clinic or with your gynecologist. Most patients will need follow up testing of their levels once they start replenishment to ensure that levels are still safely in normal ranges and to avoid unwanted side effects of high level dosing. For example, too much estrogen can lead to breast tenderness, too much progesterone to abdominal bloating, and too much testosterone can cause acne or hair growth.

Estrogen metabolites, such as the hydroxy estrones, can also be assessed if one is worried about breast cancer risk on hormone use. The 2-OH estrone is considered to be the main safe estrogen clearance route in the body while the 4-OH and 16 alpha OH estrones, if not cleared appropriately, can lead to inappropriate tumor promotion of certain lines of breast cancer seen in laboratory studies. The 2/16 ratio of hydroxy estrones has been a widely used method to assess how a person clears their estrogen naturally from the body. Patients who don’t clear their estrogen as optimally as others may benefit from an estrogen clearance promotion diet/eating plan that includes key supplements such as indolyl methanes, sulforaphanes and antioxidants to ensure a good 2/16 ratio. This can easily be rechecked on repeat testing of estrogen metabolites after patients start on an estrogen detoxification and estrogen dominance clearance plan after about six months of care.

So don’t let fear lead you to discount the importance of checking your hormones. When done safely with a hormone specialist, you can enjoy the well known benefits of hormone therapy to rejuvenate your total mind, body and spirit. Many physicians are now savvy to checking these levels for their patients. Ask to make sure that the physician you visit is boarded with a concentration towards hormone analysis and treatment. Certain physician societies exist such as the American College of Obstetrics and Gynecology, American Academy of Anti-Aging Medicine (A4M), the International Hormone Society, the World Society of Anti- Aging Medicine, the American Academy of Clinical Endocrinologists, the Institute of Functional Medicine and more, that have rigorous standards that physicians follow to help to ensure proper testing and treatment protocols are followed. Remember the human body is a marvelous creation indeed, listen to it and take care of it and you will have a “harmonious” future together. v

Dr. Gloria Hakkarainen MD, FACOG, FASBP, FABAAM is an OB/GYN and also board certified in multiple disciplines. She specializes in wellness, weight loss and anti-aging, all with a focus on prevention. She practices at Palm Beach Weight & Wellness in West Palm Beach.

Reading References for those interested in finding out more; Dr Pam Smith,MD HRT: The Answers; Dr Winnifred Cutler, PhD , Hormones and Your Health; Suzanne Somers, Breakthrough, Eight Steps to Wellness

Inspiring Ambiances

Fine dining, at its best, is part theater, part therapy. The restaurants profiled here provide outstanding cuisine in a beautiful environment. Wonderful food served by attentive staffers in lovely surroundings, can transform your day and increase your pleasure quotient. These two eateries should definitely be on your short list!
BY SHARON LEVINSOHN

Casa Tua
1700 James Avenue
Miami Beach
305.673.1010
casatualifestyle.com

THE DETAILS

Casa Tua (your house, in Italian) is a jewel of a restaurant set in a lovely Mediterranean Revival home in the Art Deco section of South Beach. Situated behind a wrought-iron gate and tall hedges sans signage at the corner of 17th Street and James Avenue, this exclusive destination corners the market on scrumptious Italian cuisine served in a casually elegant environment. You can dine indoors, in a variety of venues, or outdoors on the patio and revel in the warm and welcoming ambiance that makes you feel like you are dining in the home of a good friend or a close relative (who happens to have very good taste in everything from food to furnishings). Owners Miky (a real estate investor) and Leticia (a model) Grendene a talented husband-and-wife team have created an incredibly enticing destination, which has become one of the most sought-after spots in Miami. The Grendenes have scored a definitive hit by combining superb food, impeccable service and lush surroundings. In addition to the restaurant, this dynamic duo has added five luxuriously decorated hotel rooms, along with a members only private club on the second level. It is no surprise that plenty of famous faces, including entertainers, business leaders and social movers and shakers, regularly flock to Casa Tua for a dose of upscale hospitality at its finest.

THE CHEF

Gifted Executive Chef Sergio Sigale has been wowing diners at Casa Tua since the restaurant debuted in 2002. This dedicated chef, who was born and raised in Brescia, Italy, began his culinary career at age fourteen. After attending culinary school in Italy, he went on to hone his craft at a wide variety of restaurants throughout the globe (including stints at the Sheraton Bahrain and at Bice in Montreal). After meeting Miky while cooking at the latter, he was inspired to join Casa Tua. He revels in using superb, fresh ingredients to create fabulous dishes that please his discerning diners.

THE SETTING

This lovely villa was built in 1925 as a private home by architect Robert A. Taylor. Listed on Miami Beach’s roster of historic places, Casa Tua is an oasis of calm in an area that thrives on sizzle and flash. Since the owners, management and staffers are devoted to providing their guests with a convivial environment, they also offer a communal table (which seats 20) in front of their impressive open kitchen. This long, rectangular dark wood table is home to plenty of flickering glass votives and numerous small, square glass containers that are filled with fresh cut roses, and is flanked by comfy chairs which are dressed with tan and cream striped slipcovers. The library is another dining option which is filled with tables surrounded by blue and white striped banquettes (with plenty of  throw pillows) and tan wicker chairs (with coordinating cushions). Tables are dressed with double white linen cloths, flickering votives, large hurricane candles and fresh roses in low, square glass vases. The white walls are home to a variety of framed black-and-white photographs, and there is an entire wall of bookshelves brimming with tomes on a wide array of subjects and more original artwork. There are also several patio areas, accessed via French doors, which are brimming with lush greenery, a variety of trees (some strung with hanging glass lanterns) and oversized square cream canvass umbrellas. The tables are surrounded by teak wood chairs and navy cushions with white piping. Wherever you choose to dine, you will be enveloped by Casa Tua’s distinctive brand of genuine hospitality. Charming and distinguished General Manager, Lucio Zanon, channels the Grendene’s dedication to the good life and he also leads a staff that is passionate about attending to the needs of all of their guests. The service here is exemplary incredibly attentive without being intrusive which is a rarity in South Florida (especially in South Beach).

THE CUISINE

Chef Sergio and company will inspire your taste buds on every visit to this unique destination. From the moment you are seated, and can tuckin to the plentiful bread bowl (the focaccia and the oversized breadsticks are quite yummy), you will know that you have arrived at someplace special. Even the EVOO (extra virgin olive oil) and the aged balsamic vinegar herald an attention to detail. Ditto the china plates which bear the Casa Tua moniker in black script.

Standout starters include the baked Taylor Bay scallops served on the shell with Ligurian olive oil; the tuna tartare sushi grade, naturally which is mixed with capers, onions, olives and sun-dried tomatoes, and plated  with EVOO and aged balsamic vinegar; the snapper carpaccio, which is served with a passion fruit dressing, along with red radishes and Fresno chilies; and the creamy, dreamy burrata cheese from Puglia, Italy, which is served with organic heirloom tomatoes. Pastas are house-made and quite memorable, so you need to order a few to get the full Casa Tua dining experience. Chef Sergio is known for his risottos, so order whatever is on the menu (which changes daily, save for a few signature items). I adore the faro risotto with Maine lobster. This sublime, aromatic treat was created with diced red chilies, basil, EVOO, white wine and cherry tomatoes, and proved to be quite soul-satisfying. I also suggest that you try Chef Sergio’s unusual take on gnocchi, such as the version which is stuffed with bagoss cheese and served in a subtle pear sauce with bits of crispy prosciutto, as well as his pappardelle with a swell duck ragu, and his tagliolini with crème fraiche and caviar.

When it comes to main courses, which are billed under Secondi Piatti here, consider their signature dishes of seared beef tenderloin, which is served with melt-in-your-mouth grilled foie gras, along with toasted hazelnuts and leeks, and the grilled lamb chops, which are served with winter veggies and a Jerusalem artichoke puree. The seared, line-caught Branzino a Mediterranean sea bass is a perennial winner, thanks to Chef Sergio’s searing it with EVOO and serving it along with a mélange of olives, cherry tomatoes, roasted artichokes and asparagus. This stacked dish is as delicious as it is healthy what a concept. If meat is on your mind, order the roasted veal tenderloin, which comes with soft polenta and porcini mushrooms or the Japanese A5 Wagyu strip loin, which is grilled, sliced and served with roasted fingerling potatoes.

Desserts are quite seductive, thanks to the talent of Executive Pastry Chef Oscar Bonelli. His signature tiramisu is a fluffy dream of a sweet ending, thanks to mascarpone cheese from Italy. You also should indulge in the warm chocolate cake with caramelized bananas and the Caprese Crostatina a tony tart which comes with fresh raspberries and a scoop of house-made vanilla gelato. BTW, all of the gelato is made fresh, daily,
and the flavors rotate.

THE LIBATIONS

Casa Tua offers an impressive, thoughtfully designed wine list. There are over 200 exceptional wines (including a serious amount of organic and biodynamic choices) and over 25 noteworthy Champagnes, including bubbly from Dom Perignon, Perrier Jouet, Laurent Perrier and Taittinger. While the wine list is predominantly culled from many regions in Italy, there are also vintages from France, the United States, Spain, Austria,  Germany, Portugal, Chile, Argentina and Australia. There is also a full bar menu and a savvy selection of specialty cocktails. Dedicated Sommelier, Erik Saccomani, is an expert at guiding you through the noteworthy offerings for every course.

THE EXTRAS

Casa Tua serves lunch Monday through Friday and dinner nightly. For a true getaway, book one of the sumptuously designed guest rooms that are decorated with style and substance.

3030 Ocean
Marriott Harbor Beach Resort & Spa
3030 Holiday Drive
Ft. Lauderdale
954.765.3030
3030ocean.com

THE DETAILS

3030 Ocean is a superb modern American restaurant, which specializes in serving up incredibly fresh seafood in a casually chic setting. Situated off the lobby in the sprawling Marriott Harbor Beach Resort & Spa, on 16 oceanfront acres just south of Fort Lauderdale’s famous strip, this fine dining outpost has been drawing serious foodies since it debuted in December of 2000. Locals and visitors alike cannot get enough of Executive Chef Dean James Max’s creative takes on gifts from the sea. This passionate and innovative culinary master specializes in sourcing fresh, local seafood and preparing each dish to tantalize the taste buds. The oceanfront setting is a bonus, with water views from a majority of tables. The newly opened patio features a bar menu of small bites.

THE CHEF

A Stuart, Florida native, Chef Dean grew up in the food business and gained hands-on experience from his father, who was a produce broker. When the family moved to Virginia and lived on a farm, he gained invaluable experience in the growing cycles. He went on to earn a Bachelor of Science from Florida State University and he also attended the Florence Study Center in Italy. Before opening up 3030 Ocean, Chef Dean was the chef/owner of Woodside, an acclaimed eatery in Brentwood, California. He was also the Executive Chef at a variety of distinguished restaurants throughout the United States, including Mumbo Jumbo Restaurant in Atlanta; Brasserie Savoy at the Savoy Hotel in San Francisco; Gerard’s Place in Washington, DC; the Ritz-Carlton Dining Room in Pentagon City, Virginia; and the Ritz-Carlton in Atlanta. In addition to recently being named a James Beard Finalist, for Best Chef, South, Chef Dean has garnered plenty of media attention and accolades throughout his career. He was named South Florida’s Emerging Tastemaker by Food Arts magazine in 2007; Best Chef of South Florida by the National Restaurant Association in 2006; and Best Chef in South Florida by Boca Raton magazine in 2005. Furthermore, his Chef de Cuisine, Paula DaSilva who has been at 3030 Ocean from the start is also an extremely gifted chef who is currently on the television show, Hell’s Kitchen.

THE SETTING

This restaurant benefits from an ocean liner-themed interior design which includes light wood paneling and paneled square columns, creamcolored walls, porthole windows in the private dining rooms and a gleaming brass and striped glass divider (which separates the ample bar from the dining room. The soaring ceilings with oversized lighting fixtures adorned with whimsical pink, yellow and aqua designs, large abstract paintings in primary colors; and the mixture of wooden and marble flooring provide noteworthy accents. Oversized windows, which run along the entire East side of the restaurant, provide wonderful views of the beach and the Atlantic Ocean. You can choose to sit in one of the comfy banquettes, which are upholstered in light blue and brick-colored fabric with a design featuring star fish or at one of the square tables, which are surrounded by a mixture of pearlized leather chairs and tan wicker chairs with navy cushions. Additionally, small lamps, in between each banquette, provide subtle lighting features that up the intimacy quotient. While the room is quite large they seat 100 in the restaurant and 50 in the bar the room is still warm and welcoming, thanks to thoughtful interior design. Wherever you choose to dine, you will benefit from truly attentive customer service, from an extraordinarily knowledgeable and professional group of staffers, which is led by lovely General Manager Nicole Jackson. She has been with the restaurant since opening day, along with most of the wait staff, which is a very good thing.

THE CUISINE

The lovely menu at 3030 Ocean changes daily and features mostly local seafood. Chef Dean and Chef Paula are dedicated to creating dishes that truly sing they specialize in simple preparations that allow the first-rate ingredients to shine, assuring that every meal is memorable. You will start your culinary journey with a swell variety from the bread basket crispy sesame flatbread, ciabatta, pumpernickel and baguettes. Their Sea Bar offerings from the light blue menu, serve as a perfect starting point. You should order a variety of items the more the merrier including chilled jumbo Gulf shrimp (which arrive with cocktail sauce, dill sauce, fresh horseradish and a tiny Tabasco bottle); chilled Pacific oysters; ahi coconut tuna ceviche the best of its class which is served in a coconut shell and finished with a perfectly mild coconut sauce; and a half-dozen of the White Water clams (raw or steamed, you choose). Their signature soup, the creamy lobster bisque, is another winner (remember to dip the ciabatta). Even the salads are noteworthy. So try the Anjou pear number, which features greens with spicy pecans, Maytag blue cheese, and balsamic vinaigrette, and the Artisan Smoked Benton’s Ham Salad with avocado, baby greens, melon and a super basil vanilla vinaigrette.

When it comes to main courses, the fish dishes are absolutely sublime. Order whatever is on the menu, for it will be perfectly cooked and beautifully plated. I adored every dish, including the roasted wild striped bass,which is served with white beans, arugula, baby shiitake mushrooms, eggplant confit and piquillos aioli; the sautéed Florida red snapper, which is served with a boniato puree, grilled red onions and a clever  carrot-cumin sauce; the apricot-glazed mahi mahi, which is served with a Yukon puree, sweet corn, broccolini and onions in a coconut-curry sauce; and the crispy tuna tempura. The latter is wrapped in seaweed and a light tempura batter, then flash-fried, sliced and served with Japanese rice, pickled cucumbers and wild greens, along with a sesame-chili sauce. The butter-roasted Maine lobster is another must-have, which is taken out of the shell (thank you, Chef) and served with a Yukon puree and root veggies, along with an innovative Ice Wine ginger sauce.

Another signature dish is the grilled beef tenderloin, an all-natural version, which is served with a gratin of sweet Vidalia onions and greens, along with a Cabernet Sauvignon sauce. You will also enjoy the grilled lamb rack and shoulder, which is served with fingerling potatoes, wilted spinach, grilled Romaine lettuce and a mint chimichurri.

The desserts here are special thanks to Chef Dean’s fabulous recipes, so go ahead and order a few to split. I couldn’t resist the light-as-air lemon meringue Napoleon with a warm blueberry sauce, the roasted banana crème brulee, the raspberry sorbet (the sorbets and ice creams are all house-made and change daily), and the warm chocolate cake, which is served with a Tahitian vanilla bean ice cream.

THE LIBATIONS

3030 Ocean offers approximately 250 wines, including over 50 wines by the glass and over 30 Champagnes and sparkling wines. Their impressive wine list has a serious accent on California wines, but there are also numerous vintages from France, Italy, Spain, Chile, South Africa, Argentina, Australia and Oregon. There is a full bar, naturally, and a natty list of specialty cocktails, including the Watermelontini and the Key Lime Martini.

THE EXTRAS

3030 Ocean serves dinner daily. In addition to the À la carte offerings, there is also a wonderful three-course prix fixe menu, along with a five- or sixcourse Chef’s Surprise Tasting Menu (both are available with wine pairings).Most evenings jazz music plays overhead, but on Fridays you can enjoy a Flamenco guitarist. Chef Dean also offers monthly cooking classes.

Sandwich Generation Survival

Tips for enduring the current economic climate
BY PHYLLIS GOLDBERG, PHD. AND ROSEMARY LICHTMAN, PH.D.

These are unprecedented times. With the breakdown of traditional financial institutions, the wildly fluctuating stock market and the trillion-dollar government bailout, Americans are confused about how to respond. Some people are in denial, not prepared to grasp the problems and potential consequences. Others are angry at what they see as awarding recklessness on Wall Street and by their neighbors. Still, others are in a panic about the gloomy economic forecast. These are all common emotional reactions to loss. And for Sandwich Generation Boomers many of whom are financially responsible for their growing children and aging parents they’re scared as they watch their dreams of a comfortable retirement disappear.

With individuals, families, our government and other countries leveraged now, it looks like the whole world has to adjust to a slow recovery. Credit card debt, amounting to 9000 billion dollars in our country, makes putting off present pleasures for future gains sound like a very good idea. Getting back to basics may be just what society needs. If you’re waiting for a rainbow after the huge storms we’ve been weathering, there are ways to make it happen.

Medical care companies report that mental health calls due to financial pressure have increased over 100 percent in the past several months. Early signs of distress sadness, irritability, lack of motivation and changes in sleeping or eating patterns can be subtle and easily missed in a busy family. However, as the economic turmoil continues, there can be a snowball effect. So, if you or any family member is having emotional symptoms, add some of the following 10 healthy strategies to your bag of tricks.

TAKE A PULSE OF THE SITUATION without putting your head in the sand or overreacting. Pay close attention to what’s going on around you. Yet avoid getting caught up in a pessimistic mindset, which can result in higher levels of anxiety and poor decision-making. Try to remain calm and stay focused on what you need to do for your specific financial situation.

BE REALISTIC AND FACE THE FACTS. If you’re not already, live a simpler life within your means. Focus your efforts, because living your convictions is harder than just making the decision to change. Be accountable for your financial goals and create a concrete spending plan. You don’t have to panic, just begin to take small steps and smart steps toward your goals. Learn how to have fun without spending money frivolously. This is a great time to advise your growing children and elderly parents of the same. Inviting friends over to play cards, checking out a book or movies from the public library, catching up with friends on a walk, or taking your family to the park are all great ways to entertain without overspending.

BECOME PROACTIVE BY IDENTIFYING YOUR FINANCIAL STRESSORS AND MAKE A PLAN. Write down specific means by which you and your family can reduce expenses or manage your money more efficiently. Although putting it down on paper can be worrisome in the short term, committing to a concrete plan will gradually reduce your stress.

RECOGNIZE HOW YOU DEAL WITH TENSION RELATED TO MONEY. Avoid unhealthy activities like smoking, drinking, gambling or emotional eating. Financial pressure can bring about more conflict and arguments in relationships. If any of these behaviors are causing problems for you, find healthier approaches to deal with your anxiety and stress.

Ours is largely a culture of impulsive recreational shopping. Do mindful shopping and take advantage of the opportunities ahead.

GET TO KNOW THE SUBCONSCIOUS MONEY SCRIPT THAT YOU LEARNED IN CHILDHOOD FROM YOUR PARENTS. If your family was extremely frugal, you may follow their example and have the same fiscal habits. Or, having felt deprived, maybe you go in the opposite direction and spend with abandon. Understanding the dynamics of how you spend and why, will free you up to explore new money management options.

THINK OUTSIDE THE BOX. Times like this, while difficult, can offer opportunities for much needed change. Try taking a walk to clear your head-it’s an inexpensive way to get exercise and be more fit. Having dinner at home will not only save money, but bring your family closer together. Advise your grown children to take a good look at their professional status and goals, as well as their unnecessary expenses. Through low-cost  resources in your community, they can learn a new skill that can lead to a better job or take a course for advancement in their current position. The same can apply to you. Perhaps this is a time to invest in your executive MBA. Many universities and colleges are offering extraordinary, affordable programs for advancement. The key is to use this time to consider new ways of managing your life.

TURN CALAMITY INTO CATHARSIS. Pull back on frivolous spending and strategize in order to reach your goals. Maybe it’s time for you to sit your child and elderly parents down and analyze their current needs as well. Make it “OK” to put off unnecessary spending so that you, and they, can have a better life later. Investing in a home for your children or downsizing for your elderly parents may be just the right time now. Put some money, no matter how little, into personal savings every month or pay off your credit card debt. As you make sacrifices, keep focused on your values, like restraint, accountability, self-reliance, hard work and determination.

STAY CENTERED ABOUT WHAT YOU PLAN TO BUY, WHAT YOU CAN AFFORD AND WHAT REALLY MATTERS TO YOU. Ours is largely a culture of impulsive recreational shopping. Do mindful shopping and take advantage of the opportunities ahead. Analyze what is available to you now and what makes sense. Remember that despite the pessimistic outlook, there are in fact, good opportunities available to people with some money to spend. To begin the transition to mindful shopping, make a list of the items you plan to purchase. Then decide how important each one is and, if it’s not that necessary, let it go. Continue to differentiate between what you want and what you need.

ALTER YOUR EXPECTATIONS AND KEEP YOUR EYE ON THE LONG RUN.Appreciate the changes you are making now for your future well-being. You may have to work longer than you expected if you are nearing retirement. Research indicates that if you enjoy your work, there is added value in the stimulation, engagement and camaraderie it provides. Let off steam and reduce stress by discovering low cost fitness through gardening or scaling steps.

GET PROFESSIONAL SUPPORT. Credit counseling and financial planning can teach you how to take control of your money situation. If you continue to feel frustrated, scared or overwhelmed, talk with a professional. A therapist or coach can help you understand the feelings behind your financial worries and show you adaptive techniques to manage your emotions.

Yes, retirement funds are in jeopardy. And Sandwich Generation Boomers are wondering how they will pay college tuition for their children, help their parents on a fixed income and ever be able to retire themselves. But while you can’t always control what happens, you can control how you deal with it. Your response to the financial crisis depends largely on your interpretation. The sense you make of it all is called “reframing.” And here you do have a choice: either to imagine that circumstances will never change or that you can find a silver lining within the dark clouds.

Despite all the anxiety and panic, you can avoid a knee jerk reaction. Instead of an automatic response, think about what is driving your fear before reacting. If you’re concerned about the impact on your family, remind  yourself that families can grow stronger when they weather challenges together. By acknowledging the feeling and thoughts you have, and gently redirecting your attention to the positive, you can decrease the stress you are experiencing. And when you’re not feeling so defeated, you will make choices that will better maximize the opportunities ahead.

Phyllis Goldberg, Ph.D. and Rosemary Lichtman, Ph.D. are co-founders of HermentorCenter.com, a Web site for midlife women and NourishingRelationships.Blogspot.com, a blog for the Sandwich Generation. They are authors of a forthcoming book about how to heal the pain in family relationships and publish a free newsletter, Stepping Stones, through their Web site. Their articles appear often on the popular Web site, VibrantNation.com. As psychotherapists, they have over 40 years of collective private practice experience.

Beauty Sleep

Are you gettıng enough?

Restoring natural beauty is more than skin deep BY GLORIA HAKKARAINEN, MD, FACOG, FASBP, FABAAM

DOES THIS SOUND FAMILIAR? The alarm wakes you up at 5:45 AM. You have deliberately set it a little ahead because you want to snooze another 15 minutes. And yet despite getting barely five to six hours of goodsleep, you rise up to start another long day.

Did you know that without proper periods of rest your entire health is affected? With a society that runs 24/7, how does proper sleep make us more beautiful?

The human body is capable of achieving truly amazing feats. We require a period of restoration about every 12 to 16 hours (some folks every 10 hours or so). This involves the brain going through a series of different

bio-electrical rhythms during sleep in order to re-set and clear out the daily activities it has stored (creating new memory files, sorting out and weeding out of extraneous information).

The brain’s incredible ability to think and store information has been well studied using both diagnostic imaging (SPECT scan or MRI) and brainwave analysis EEG (electroencephalogram). The brain has a predictablerhythm that it follows when one is about to go to sleep, first we see an alpha wave frequency (8 to 13hz) and then it enters into a well studied cycle of brain waves that is crucial for proper well being, (delta waves 0.5 to 3.5hz, theta 3.5 to 8hz, and beta 13 to 30hz). A hertz (hz) is a cycle per second that is the measurement unit of brain activity on an EEG which can be examined in patients having a sleep study.

We need a proper synchronization of all these waves to enable the human mind to be its natural, beautiful, creative self. Beta waves are associated with ordinary waking consciousness and are seen when one isproducing logical, linear type thought. Alpha waves are very different and are commonly seen as one drifts off to sleep, bridging between the external and internal worlds. Deep sleep produces delta waves and thetawaves are associated with dreaming and creative innovative thinking. We can experience all of these states of consciousness throughout the day in mostly ordinary linear type patterns with bursts of extraordinaryinsight, creativity and emotional and/or mental clarity. These moments can appear briefly, in fleeting little groups of thought which are the “aha!” moments of the world.

Some people suffer from lack of proper sleep and consequently do not have normal cycles through these brainwave patterns, as evidenced in a sleep study. They are not able to achieve their best, whether at work or athome, and cannot even enjoy the simplest activities of human existence. Our bodies need that time to restore themselves and if deprived chronically of this restorative phase, daily activities can become downrightdangerous (think about airline pilots and staff that are not allowed to work more than a pre-determined schedule). Improper sleep wave patterns can be corrected by first having a sleep study done and then rectifying the missing brainwave activity by using various sound tracks that have been specifically produced to induce the missing brainwaves to return. Some of these tracks help a person better access their creative selves,sparking new spontaneous thinking. The “inner core genius” can now show itself.

Many celebrities and “genius” scientists share a common trait; spending a significant amount of their brainwave activity in the desired theta block (3.5 to 8hz) during sleep that helps them come up with new creativejuices during the day. One wellknown sleep researcher, Dr. Jeffrey Thompson, has designed this type of audio therapy for many high level executives at Fortune 500 companies in order to boost problem-thinkingpowers. Now it is simply good mind/sleep therapy that should be available to everyone, including you.

Improper sleep can also be seen in a myriad of different diseases that patients suffer with everyday. These people never realize that half the battle is getting enough rest. They will never completely heal unless the bodygets a chance to literally perform thousands of tasks during sleep. The list is vast and seemingly endless but I am going to try to point out a few of the more common ones.

Obstructive sleep apnea (OSA) is on the rise and is a condition where patients may suffer with a partial obstruction of their airways during sleep causing a transient hypoxia where the tissues are not receiving enoughoxygenation. A simple sleep study can usually pick up the diagnosis and patients can be given a CPAP (continuous positive airway pressure device) machine that they can use while sleeping, ensuring adequateoxygenation to the body. Various CPAP devices are available and some have smaller and lighter masks that fit around the face and are more comfortable than before. People who have even a mild apnea can be at increased risk for serious heart disease. OSA patients can suffer with daytime sleepiness and problems staying alert which can affect their ability to perform their work.

OSA is increasing among Americans because we have an ongoing obesity crisis in this country. The fatty tissues can accumulate around the airway and compress the trachea or windpipe affecting our ability tobreathe. So losing excess weight if you are overweight or obese is an important step in correcting this life-threatening problem. If you or your partner are suffering with daytime drowsiness and are overweight, a sleep study may be very helpful.

Patients that suffer with Fibromyalgia (a chronic pain syndrome) often have very disturbed sleep cycles. Even when they may be spending up to 10 hours in bed, they may not feel well because they can have periods of”automatic arousal” during sleep time. These frequent interruptions can mean that these patients are never able to get to their more restorative states where essential hormones are produced-the growth hormonebeing one important example.

It’s interesting that, growth hormone, one of the most important hormones in the adult body, and often touted as an “anti-aging” hormone in lay literature, is mostly produced late at night. Muscles need it for healing andrepair and most tissues have a receptor-binding site for it. Important brain signals such as neurotransmitters cannot be replenished without it. Hence, a lot of the wear and tear stresses of the day never get properlytaken care of, causing patients to develop over sensitiveness where even the smallest stress becomes overwhelming and causes pain. Better sleep means less pain and it is recommended that these people take their sleep seriously if they want to improve their health. Testing for nighttime neurotransmitter imbalance can often indicate where deficient levels need to be adjusted. Specific supplementation can often do the job.

Sleep deprivation itself has been studied as an independent risk factor in the development of obesity. There has been a growing body of research that demonstrates that adults and children in general who don’t getenough time asleep tend to weigh more than those who get enough sleep. The Nurse’s Health Study involved 60,000 women that were followed for 16 years. Those women, who all started out at a healthy weight, were asked about their behaviors. The nurses that got five hours or less had a roughly 15 percent chance of becoming obese compared to the women that got seven hours/per night. Why did this occur? Were sleep-deprivedindividuals too tired to exercise? Did they have less growth hormone? There is a mounting body of evidence that shows lack of proper sleep time can affect the body’s response to Leptin, a hormone made in our naturalfat stores that tells the body that we’re full and to essentially stop eating. Lack of responsiveness to Leptin has been shown in obese individuals who don’t get a lot of snooze time and may contribute to a vicious cycleultimately leading to the development of OSA and other disorders.

So how do we ensure that we do get a proper night’s rest? Let me offer some simple tips for a night to dream for: Have a small meal or snack at least three hours out from naptime. Limit alcohol and nighttime caffeine.

Heavy, fatty meals need at least a four hour interval to be processed well prior to entering into sleep mode. Make sure that your bedroom is a true oasis in the chaos of your life. Try to keep the activities of the rest of

the house out of your inner sanctum. Make sure that it is absolutely quiet or use a relaxing brain wave tape or other vibrational energy soundtracks to spark your creative inner self. Ensure that you make proper

melatonin by darkening the room and padding your bed against interruptive sounds. Limit news or stimulating thoughts when settling down for sleep. A warm cup of tea with chamomile or a hot cup of milk to release

tryptophan can be helpful. A warm soothing bath, hot shower or sauna is also a wonderful adjunct that can produce good restorative sleep patterns. Meditation or yoga at the end of a long day can actually be sleep

enhancing if the mind is allowed to drift without any intrusive thoughts from the day.

Even the delicate area around the eye can be affected with dark circles without proper rest, so make sure that you have a good eye cream as well. If you sleep on your back you’re less likely to develop new facial

wrinkles. But try thinking peaceful thoughts so you won’t frown to begin with, and get going on your sleep and make sure that your body has plenty of time to make itself beautiful for the next day beyond. Sweet
dreams.

Dr. Gloria Hakkarainen MD, FACOG, FASBP, FABAAM is an OB/GYN and also board certified in multiple disciplines. She specializes in wellness, weight loss and anti-aging, all with a focus on prevention. She

practices at Palm Beach Weight & Wellness Center in West Palm Beach.

Home Decor

Ultra Modern Appliances are in Your Future

By Dara D’Onofrio

We are being introduced to a whole slew of multitasking devices so efficient they would make the Jetsons envious. Surely, happy homemaker Jane Jetson never had trouble with house chores thanks to her many space-age gadgets. And while we may be far from possessing robot maids and flying cars, there is no shortage of mind blowing, revolutionary home appliances currently available to us. Now is the time to transform your bathroom with color changing temperature faucets like the Hansacanyon, or produce drinking water from thin air with the Watermill Water Maker. Welcome to the future of your home.

Flowing Freely

The Watermill Water Maker from Element Four has tapped an unlimited source of fresh potable water. In an age where plastic bottles pile high in landfills and carcinogens lace the water that we ingest,unlimited clean water would be like a breath of fresh air. Enter the Water Maker. Harnessing humid air through a filter, the device’s cooling element condenses water to droplets, and is then filtered through a specialized carbon component. An ultraviolet sterilizer eliminates any existing bacteria. The Water Maker is not only an answer to our everyday water needs, but also an answer to global water shortages. With this technology, water could flow freely for the most drought stricken regions of the world. For more information, contact Element Four at 250.717.3733.

Master Multi-tasker

Men always seem to be intrigued by the newest tech toys, and while women enjoy snuggling up in front of a nice Plasma T.V. too, often they would prefer that the living room didn’t resemble a Best Buy store.Picture House, the company that specializes in home cinema furniture, has created an all-in-one console that hides your plasma T.V. inside a fully working remote-controlled fireplace, creating one focal point for your room. The best part: It keeps all wires under wraps. Visit Sarasota Fireplace Centers in Sarasota, or call 941.925.3985 for more information.

Spectacle of Light

The days of stepping into freezing or scalding showers are over thanks to the Hansacanyon from Hansa, a top of the line bathroom appliance that uses light for both beauty and practicality. Its design features an open visible waterspout, which is both avantgarde and serene. Allowing you to dip in at just the right temperature, Hansacanyon’s cascading waterfall is illuminated according to degrees-water turns blue providing a cool rinse, or for a steamy shower, the stream turns a deep, red hue. For more information, call Farrey’s Wholesale Hardware in North Miami at 305.947.5451 or Ferguson Enterprises in Fort Lauderdale at 954.567.3110.

Shopping Made Easy

If you’ve ever made a sandwich and reached for the mustard only to find none left, you will rejoice in Ikan. Along with the hectic pace of this modern world, comes magnificent technology to aid us. One example of this is Ikan’s revolutionary grocery shopping countertop unit, once dubbed “the netflix of groceries”-a sleek and modern device that will make shopping for groceries a cake walk. When finished with a food product, scan the UPC barcode into your online “shopping cart.” When it’s time to shop, everything that needs replenishing is on your list. Select areas even provide a delivery service. Now spending hours at the grocery store doesn’t seem so kosher. Visit ikan.net or call 1.877.365.IKAN.