“I enjoy this field
and being able
to help women
with what I do,
and that helps
make my home
life better.”

M.D.

Erin Saunders may have
spent four years as a music
major attending college on
a vocal scholarship, but by
the time she graduated from
her alma mater, Furman
University, she was singing a
different tune. The Knoxville
native stuck with her original
goal of going on to attend
medical school, and she has
since come full circle, having
recently relocated to East
Tennessee to practice medicine with the Fort Sanders
Obstetrical and Gynecological Group, P.C.

As an OB-GYN, Saunders covers the usual bases of her
specialty, including annual exams and labor and delivery
duties. But during her residency at the University of
Tennessee Center for Health Sciences in Memphis, she
gravitated toward the sub-specialty of urogynecology, a
field that deals with specific urinary-related conditions
like incontinence. A one-year fellowship from 2005 to
2006 allowed her to discover the intangible rewards of
pelvic surgery.

“I loved being in women’s medicine, but I especially
loved the idea of focusing on surgery. It’s nice being a
female in that field, because I understand the issues that
are involved,” Saunders says. “I also like having that
continuity with a patient, being able to follow her from
her first exam to her first baby all the way to a pelvic
prolapse, if that’s the case.”

Prior to moving back to Knoxville, Saunders spent
three years as a clinical instructor at the University of
Kentucky Department of OB-GYN. Her new assignment
at Fort Sanders has allowed her to shift from an academic
setting to practicing in a region where the need for
urogynecologists is underserved.

“I’m glad to be working in a wonderful hospital facility
that delivers wonderful care,” she says. “This is an
efficient system with competent partners who have a solid
work ethic and a patient-first attitude. It’s very refreshing.”

The move to Knoxville was actually the result of a new work
opportunity for Saunders’ husband, Brook, who is a
gynecological oncologist. The transfer worked out well for
Saunders herself, a graduate of the Webb School of Knoxville
and the daughter of a local ear, nose and throat doctor.

“I grew up here and wanted to come back home,” says the
mother of two young children. “It’s a nice place to raise a family.”

She admits that balancing a medical career with being a wife
and a mother can get fairly hectic but that the satisfaction she
draws from her career carries over into her family life.

“I enjoy this field and being able to help women with what I
do,” she adds. “And that helps make my home life better.”

Her goal now—to help grow a
successful practice where patients feel
that they’re getting the best care they
can receive.

“I’d like to eventually earn a
reputation as a doctor that people
want to see, who understands
medicine and has the skills to take
care of people the way they want to be
taken care of,” she says.

And if she can squeeze in singing
the occasional solo at a friend’s
wedding, so much the better. EK

One in eight women will be diagnosed with breast cancer in her
lifetime. Other than skin cancer, breast cancer is the most
common type of cancer among women in the United States.

Whether you’ve been affected by it personally, or one of your
friends or family has been diagnosed, it seems everyone has a story
to share due to the prevalence of this disease.

“My mother was recently diagnosed with breast cancer, so I’ve
come to truly learn the importance of education and early detection,”
says Carrie Ann Inaba, “Dancing with the Stars” judge. “A lot of women don’t know
that when breast cancer is detected early, the five-year survival rate is 98 percent.”

Breast cancer is a disease in which malignant (cancer) cells form in the tissues of
the breast. It is considered a heterogeneous disease—differing by individual, age
group and even the kinds of cells within the tumors themselves.

Women can do many things to lower their risk of breast cancer, including
getting regular exercise, following a healthy diet and cutting back on—or
eliminating—alcohol intake and smoking.

In addition, early detection of breast cancer is crucial. The 5-year survival rate of a stage
one diagnosis is 98 percent. Stage two still has a very high 5-year survival rate of 88 percent.

Conducting a breast self-exam at least once a month is important for all women.
After the age of 35, women should get a mammogram once a year also. If a lump is
discovered, it doesn’t necessarily mean you have cancer. Eight out of 10 breast lumps
are benign, or not cancerous. But the only way to know for sure is to speak with a physician.

Take charge of your health by performing routine breast self-exams and scheduling
regular mammograms. Having trouble remembering how often you should do these?
You’re not alone, but there’s an easy way to remember.

As part of Procter & Gamble’s (P&G) partnership with the National Breast Cancer
Foundation Inc., the GIVE HOPE program educates women about breast cancer in
the hope of saving lives. You can visit www.mypinkplan.com to learn more and use
an interactive online tool to create a customized Early Detection Plan using emails,
text messages, RSS feeds and/or calendars for clinical and self-exam reminders.

Approximately 2 million women in the United States currently live with breast
cancer. Obviously no woman wants to receive this diagnosis, but hearing the words
“breast cancer” doesn’t always mean an end. It can be the beginning of learning how
to fight, getting the facts, and finding and living with hope. EK

There’s more than one
way to view food—from
calories, nutrients,
esthetics, colors, textures
to flavors. One of the
most misunderstood
views is taste. Sounds a bit crazy but this
taste is the “five tastes.” If understood
and applied properly this knowledge of
five tastes will enhance your well-
being, eliminate cravings and create
proper balance.

The five tastes are bitter, sweet, sour,
salty and pungent. If these five tastes are
used in correct proportions, a whole new
world of understanding food begins to
unfold. As an artist creates perfect balance
by combining hues of colors, so an artist
with food creates that perfect balance with
five tastes. From grains and vegetables, to
fruits, meats, spices and herbs, all foods
have an associated taste. Learning those
tastes may take effort, but once
accomplished, a more satisfied palate,
more sense of well being and elimination
of cravings will be noticed.

Bitter taste is more associated with
summer food. If you notice, in the heat of
summer most vegetables get somewhat
bitter. Cucumbers, for example, produce a
bitter taste. You can remove that bitter
taste by slicing about an inch off the stem
side and then rubbing together with the
cucumber in a circular motion. You will
notice white bitter foam will form. If you
don’t believe me, then taste the foam but
have a glass of water standing by. This is
nature’s way of giving us that bitter taste
exactly when needed. Other foods in this
category are scallions, dandelion, sesame
seeds, quinoa, mustard greens, corn, red
lentils, red peppers, tomatoes, chickpeas,
basmati rice, wasabi, asparagus, okra and
apricots to name a few.

Sweet taste is associated with late
summer. Examples of this category are
millet, onion, cabbage, parsnip, sweet
potato, rutabaga, carrots, sweet brown
rice, grapes, mango, eggplant, apples,
bananas, pumpkin, collards, honey, barley
malt, pecans, dates, coconut and
cantaloupe. Always try to stay away from
simple sugars. Getting your sweets from
vegetables and small amounts of fruits is
ideal for maintaining balance.

Pungent taste is associated with
autumn. Foods in this category are
daikon, cauliflower, turnips, walnuts,
peach, pear and short grain brown rice to
name a few. Ginger is also used in cooking
to enhance the pungent taste of food.

Salty taste is probably easiest to
recognize and is associated with winter.
Sea salt can be added to any dish to
accomplish this taste. Shoyu (a soy sauce),
tamari and miso are also salt enhancers.
Notice that minimal amounts of these
products need to be used to get desired
effects. Foods in this category are
buckwheat, azuki beans, burdock, black
soybeans, wild rice, chestnuts, cranberry,
shitake and blueberries.

Sour taste, which is affiliated with
springtime, is easily accomplished using
lemon juice or vinegars such as ume, rice
or apple cider vinegar. Examples of foods
in this category are oats, wheat, barley,
broccoli, bok choy, sprouts, parsley,
celery, leeks, lettuce, green lentils, sour
cherry, orange, tangerine, brazil nuts,
cashew and avocado.

Creating a perfectly balanced meal
entails many aspects. Using a variety of
colors and textures is only part of the
picture. A true artist implements tools of
five tastes to understanding balance and
harmony when preparing food. It really is
just a matter of taste.

Brown Lentil Soup

› 1 cup lentils

› 5 cups water

› 1 inch piece kombu (optional)

› • cup onion, diced

› • cup leeks

› • cup carrots sliced into matchsticks

› 1 cup frozen corn

› 1 cup chopped parsley

› • cup scallions

› 1 Tbsp sweet white miso

› 1 tsp sea salt

Wash lentils and place in pot. Cover
with water; add kombu and bring
to boil. Cook for 20 min. Add onion,
carrots and leeks and cook covered for
20 min. Add corn and parsley. Cook for
15 min. Add sweet white miso and sea
salt. Cook for 5 min. Top with scallions
and serve warm. This dish has mostly
sweet taste combined with sour, salty
and bitter.

Wild Rice with Brazil Nuts
topped with Gingered
Sweet Cherry Chutney

› 1 cup wild rice

› • cup sweet brown rice

› • cup chopped Brazil nuts

› • tsp sea salt

› 2 cups water

Clean grains and add to pan with water
and sea salt. Cover and simmer for 50
min. Add chopped Brazil nuts and toss.
This dish has sweet, salty and sour tastes.

Bok Choy Delight

› 4 cups bok choy, sliced

› • cup raisins

› • cup sliced red bell peppers

› • cup thinly sliced red onion

› • cup thinly sliced red cabbage

› • cup thinly sliced celery

› 2 Tbsp ume vinegar

› 1 Tbsp rice vinegar

Place all ingredients in bowl. Press
together with hands and let sit for
1 hour before serving. This dish has
bitter, sour, salty and sweet tastes.

Steamed Kale stuffed in
Delicata Squash Rings

Slice a delicata squash into 1-inch
rings. Clean seeds out of each slice.
Steam in steamer for 20 min or until
soft. Set aside. Steam 4 cups of whole
leaves of cleaned kale. Steam for 5
min. After cooled, chop into small
bites. Place kale inside rings and
sprinkle with ume vinegar. This dish
has sweet, salty and sour tastes.

Gingered Sweet

Cherry Chutney

› 1 cup dried sweet cherries

› • cup dried cranberries

› 2 tsp orange zest

› Juice from squeezed orange

› 1 Tbsp grated ginger

› 4 Tbsp rice syrup

› • cup apple juice

› 2 tsp lemon juice

› • tsp cinnamon

Place all ingredients in bowl and mix
together. Place in the refrigerator
and let sit overnight or 2 hours before
serving. This dish is sweet, pungent
and sour.

Michelle Samples – Nicolosi owns
The Rejuvination Center in Knoxville.
She may be contacted at

(865) 806-0356. Email your questions, concerns or topics of
interest to: msamples@usit.net.

We are always in training. Our muscles and blood cells are, in essence, in a training mode to have opportunity for better health. As athletes would train for events, so our cells have the capacity to train for better function. Red blood cells live approximately 120 days and white blood cells live only 13 to 20 days. Since all of your blood is constantly being recreated, it is never too late to create health. There is an inherit mechanism called apoptosis that allows for dysfunctional cells or aged cells to be eliminated. It is a form of self-destruction that improves the quality of our lives. There is one theory that even suggests that cancer can result when the apoptosis mechanism goes awry.

Knowing that cells in our blood stream can live up to four months and knowing that we are what we eat (or absorb) gives us a better understanding of food and its impact on our quality of life. Seasonal cooking has many implications as we examine this phenomenon. Autumn cooking prepares the body for the “workout” that lies ahead on those cold winter months. Autumn is a time that we can start heating our bodies up so to speak. Remember that what you eat today affects you 120 days from now.

Autumn creates a shift in eating from salads, light-tossed vegetables, long grain rice and noodle salads to baked breads, baked casseroles, stews and hearty bean soups. Switching from steaming to baking and cutting vegetables bigger so it will take longer to cook are examples of great ways to transition. Regulating your “internal temperature” determines how you weather the external elements. Whether you are shifting from hot to cold or cold to hot, the transitional periods of autumn and spring create optimal opportunity to accomplish this shift.
Pungent is the taste that should dominate our cooking in the fall. Foods such as ginger, onions, cauliflower, scallions, medium grain rice, white beans, turnips and rutabagas are wonderful foods to help with this transition. The organs that are affected most in the autumn are lungs and large intestines. These organs are the most active and require nourishing during this period.

There are many aspects to creating a healthy body. Besides exercising, drinking plenty of water and eating alkaline, seasonal cooking ranks high. Developing knowledge on transitional cooking helps one to understand the importance of balance and its role in creating health. Autumn presents a wonderful time to begin this transition. My teacher would often say “don’t believe me, try it for yourself.” He couldn’t be more right.

Michelle Samples – Nicolosi owns The Rejuvination Center in Knox•ville. She may be contacted at
(865) 806-0356. Email your
questions, concerns or topics of interest to: msamples@usit.net.

Baked Vegetables
› 3 medium size sweet potatoes
› 1 rutabaga
› 2 turnips
› 1 delicata squash (optional)
› 8 cloves of garlic
› 1 onion
› 2 beets, red or yellow
› 1 tsp oregano
› 4 Tbsp olive oil
Cut delicata squash in half and remove seeds. Slice in 1-inch thick•ness. Cut sweet potatoes in half and slice in inch slices. Remove skins from garlic and leave whole. Cut onion, rutabaga, turnips and beets into 2-inch chunks. Place in baking dish with oregano and olive oil. Cover and bake at 350 for 1 hour. Uncover and bake for 15 min more.
Cauliflower Soup
› 4 cups cauliflower
› • cup sliced onion
› 2 cloves garlic
› 1 cup water
› 6 cups almond milk
› • cup chopped scallions
› 1 cup corn kernels
› 1 tsp sea salt or 1 Tbsp sweet miso
Cut cauliflower into 2-inch chunks. Add cauliflower, onion, garlic and wa•ter into pot and cover. Boil for 30 min. Let cool. Blend together with 6 cups almond milk. Place back into pot and add corn. Simmer 5 min. Add sea salt or miso. Serve warm with scallions.
Lima Bean Stew served
with cornbread
› 1 cup lima beans
› 4 cups water
› 1 clove garlic
› 1 cup cubed celery root
› 2 turnips, sliced
› • cup sliced burdock
› 1 cup sliced onion
› 1 tsp toasted sesame seed oil
› • cup parsley
› 1 tsp sea salt or to taste
Wash lima beans and then cover with water. Soak 6 hours or overnight. Dis•card soaking water. Place beans and garlic in pot with water. Cover and boil for 1 hour. Add celery root, burdock, turnips and onion. Cover and simmer for 20 min. Add sesame seed oil and sea salt. Simmer uncovered for 5 min. Garnish with chopped parsley and serve over cornbread.
Corn Bread
› 2 cups corn meal
› • cup gluten free baking mix
› 3 Tbsp safflower oil
› 2 Tbsp rice syrup
› • tsp sea salt
› 2 Tbsp frozen corn kernels
› 1• cup water (adjust to desired
consistency)
› Extra oil to line baking dish
Mix together. Oil baking dish and bake at 350 for 35 to 40 min depending on size of dish. For thicker cornbread, bake longer.

We are raising the most intelligent, technologically advanced children in the history of our society. We are also perhaps the most health conscience generation because we recognize the need for exercise, good, sound nutrition and taking supplements. Unfortunately, we have an epidemic in our society that demands attention.
According to the Center for Disease, “Over the past three decades, the childhood obesity rate has more than doubled for preschool children aged 2-5 years and adolescents 12-19 and has more than tripled for children aged 6-11.” Also, according to Leo Galland, M.D., a former chief of research for Gesell Institute and author of Superimmunity for Kids, “Allergies are on the rise and many children are prone to infections – ear infections are epidemic in the wintertime.” Likewise, “Immunological diseases, Crohn’s disease, multiple sclerosis and rheumatoid arthritis are on the rise among adolescents.”

The question arises, what can be done to thwart these statistics? Also, can we impact a child’s immune system to become stronger so as to effectively change the direction of this downward spiral? What constitutes a strong immune system and what foods should our children avoid to aid in this recovery?
Perhaps the single most important key to a healthy immune system is essential fatty acids or EFA’s. There are two families of essential fatty acids – omega 6, which contains linoleic acid, and omega 3, which has linolenic acid. Both are used in metabolic reactions along with co-factors such as Vitamins A, B-6, C, and E, as well as minerals such as magnesium, zinc, copper, and selenium. If these co-factors and minerals are not present, then EFA’s are not metabolized into a very important hormone called prostaglandins. Prostaglandins are the major players in an efficient immune system.

A child’s body makes fifty different prostaglandins. Any malfunction in the production of these hormones can lead to different illnesses including cancer, asthma, allergies and autoimmune diseases such as lupus and rheumatoid arthritis. The fact is that optimal health requires good, sound nutrition.
Foods rich in EFA’s are dried beans such as Great Northern, soy, navy and kidney. Of course flax seed oil, which is easy to use, is a great source of EFA’s. You can easily put flax oil in soy yogurts, on toast instead of butter, or add in dressings. Nuts, seeds and beans are also rich in the necessary co-factors of magnesium, copper, zinc, and vitamins B-6 and E. Seafood, especially salmon, mackerel, herring, sardines and tuna, are rich sources of all minerals. Combine these foods with fresh vegetables, which are rich in Vitamin A and C, and you have a winning combination for a strong immune system.

Foods that can sabotage a good immune system are fried foods such as French fries, sugar, soft drinks, fatty meats, pesticides on fruits and vegetables and eating processed foods instead of fresh. Signs of EPA deficiency are lack of luster in hair, dry skin and dry bumps on the arms and legs.
Realizing the importance of essential fatty acids should drastically change our perception on nutrition. The fact is EFA’s are not produced by the body but must come from our foods. Armed with this knowledge, why wouldn’t we place a protective shield of immunity around our children in today’s world?

Zesty Northern Beans
› 1 cup dried Great Northern Beans
› 5• cups water
› 2 cups short grain brown rice
› 2 cloves garlic
› 1 medium onion, chopped
› 1 red bell pepper, chopped
› • cup parsley
› 4 cups chopped tomatoes
› • cup tomato paste
› 2 Tbsp olive oil
› 1 tsp cumin
› 1 tsp chili powder
› 1 tsp coriander
› 2 tsp sea salt or to taste
› 1 tsp black pepper or to taste
Soak beans overnight in bowl covered in water. Discard water and place beans in pot. Add 2• cups water. Cover and boil for 2 hours or until soft.
Prepare rice in separate pot. Add washed rice to pan with 3 cups water. Cover and cook on medium heat for 50 min. Set aside.
To skillet add olive oil, garlic, red bell pepper and onion. Sauté for 2 min or until translucent. Add drained cooked beans, tomatoes, paste, spices and salt. Cover and simmer for 5 min. Add parsley and serve over rice.

Rotini Pasta Salad
› 1 package whole-wheat rotini pasta
› 1 lb firm tofu
› • cup chopped scallions
› • cup chopped celery
› 1 carrot, grated
› • cup parsley
Cook pasta al dente. Cut tofu into 1-inch cubes. Add all ingredients to cooked pasta. Then add dressing and toss.
Dressing
› 1 cup walnuts
› • cup pine nuts
› 1 Tbsp Flax seed oil
› 1 cup fresh basil
› 2 cloves garlic
› • cup olive oil
› 2 Tbsp ume vinegar or 1 tsp sea salt
› 1 Tbsp rice vinegar or lemon juice
› 1 Tbsp water
Place in blender and blend until smooth and creamy. Toss with pasta.

Tofu Sandwiches
› 1 lb extra firm tofu, sliced
› • cup sliced white onion
› 1 tsp garlic salt
› 2 tsp olive oil
› 1 Tbsp mirin (sweet cooking rice
wine-optional)
› 1 Tbsp shoyu or soy sauce
To pan add olive oil, tofu, onion and garlic salt. Cook for 5 min or until onions are translucent. Add mirin and shoyu. Simmer for 3 min. Serve with whole grain bread with vegenaise, lettuce, soy cheese and sprouts. Serve also with carrot chips for a great school lunch.

When David first saw Levi, a large black lab, it was not love at first sight. David, who has a condition known as pervasive development disorder, a form of autism, was easily overwhelmed by daily activities and struggled to interact with others. David’s family from Elkhorn, Wis. got Levi from a Blount County non-profit organization known as Wilderwood Service dogs, which trains and provides dogs for children with autism spectrum disorders and other neurological challenges.

Tiffany Denyer, founder and director of Wilderwood, says the organization is one of only three such providers in the U.S. and Canada that serve people with autism and the only one that handles neurological disorders. To date, Wilderwood has placed over 25 specially trained dogs with families all over the nation.
Levi is one of those dogs, and David’s parents are relieved to have an extra level of safety for their son who, without warning, can run away, putting himself in harm’s way. Levi has been taught to retrieve David and bring him back to his parents. Levi has also been taught to comfort David when David becomes overwhelmed and cannot control his frustration or anger. David’s parents, along with David, spent a week in Maryville learning how to become certified service dog handlers while helping their son become more comfortable with and accepting of Levi. After just a few days of work, David had become more verbal, giving Levi basic commands and engaging in conversation with total strangers who wanted to know more about his dog. David’s parents report David is doing much better in school, has become more verbal, and is able to join the family on outings that he has never been able to do in the past. Levi continues to be a great source of comfort to David.
Denyer holds a BSN with a specialty in psychiatric care, has a certification in Service Dog Training and has been working with canines for 15 years. “It has been our experience that nothing compares to the social and mental change of an autistic child once placed with a service dog,” Denyer says. “We have seen non-verbal children begin to speak, self stimming behaviors stop, and the safety of the child maintained at all times, giving exhausted parents the ability to sleep soundly for the first time since their child’s diagnosis.”

Because of the unique kind of services Wilderwood is providing, Maryville College is conducting a five-year study to learn and report the effectiveness of service dogs for children with autism. Each time graduating families arrive for their week-long “boot camp” of training, Maryville College department heads and students conduct extensive testing and evaluations of the children and dogs before, during and after the training process, documenting the anxiety levels, coping skills and behavior of these children. They have documented some remarkable results and continue to be amazed by the progress they are seeing in just a short time after a child has received their service dog.
Another of Wilderwood’s recent graduates is a mix breed terrier named Uri who takes care of his boy, Reese, who has autism. Because Uri was a rescue, Wilderwood was even more proud when Uri became a stellar service dog for Reese. Uri has gone from a dog nobody wanted to a dog with a job and is doing that job very well.
Reese’s parents report that their child is now sleeping through the night with Uri on his bed and the daily outings that used to end in meltdowns have subsided as Uri keeps Reese calm and focused. Reese often exclaims to strangers, “That’s my dog Uri!” with great excitement and now feels comfortable when people approach to learn more about what Uri’s job is. Reese’s mom says, “They have become inseparable playmates and Reese often plays Star Wars and, much to Uri’s protest, wants Uri to wear the Darth Vader helmet!” Reese has become more confident and outgoing with Uri at his side.

The testimonials Wilderwood is receiving from their graduates only confirms what Tiffany Denyer has known for a long time—that these canine companions do make a difference in the lives of these children and their families. Recently, Wilderwood became one of the recipients of CVS Pharmacy’s “For All The Ways You Care” contest and is very grateful for the financial support and media attention they have given them.
Wilderwood is always looking for people to volunteer to further their efforts. Their most important need right now is recruiting foster families to raise their puppies for approximately six months to get them ready to go into formal service dog training. The commitment asks fosters to take their young charges on family outings and expose them to as many new situations as possible in order to build confidence and good social skills. In addition, they can always use volunteers for jobs like taking puppies on outings from their kennel in Lenoir City, attending fundraisers, and helping Wilderwood financially by making a donation or finding corporate sponsors within the community. For additional information about becoming a volunteer for Wilderwood, you can contact them at 938-6657 and ask for Elaine, or find them on the web at www.wilderwood.org.
Wilderwood is committed to “Changing the lives of families, one dog at a time.”