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    InnovAID

    Innovative aids for people with special needs

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      Take AIM

      We love to share practical, bite-sized learnings in our weekly newsletter.

      Take An InnovAID Moment
      Why Choose InnovAID?

      Why Choose InnovAID?

      At InnovAID, we provide aids to make life easier and more enjoyable . While our products are especially designed to fit children of all ages, we can create products to fit special challenges of adults as well.

      Many of our products help people who have sensory concerns, such as autism, Asperger's Syndrome, Sensory Processing Disorders (SPD) or Fetal Alcohol Spectrum Disorder.

      In addition to our standard products, we can customize many of our products to suit your unique needs. Have a special concern? We may be able to create a product that addresses your specific needs..



      Testimonials


      J. Rogers / Sherwood Park, AB / 8 yr old daughter with ADHD

      "My daughter loves her new blanket. It is definitely helping her to settle at night and is not up or rustling around 1/2 as much as she used to. In fact, she rarely get up after the lights go out. The flat snake is also a hit. She absolutely loves her warm snake while she is reading before lights out"

      Cheryl W. / Alberta / Occupational Therapist

      “I have been an InnovAID customer for a number of years. InnovAID offers flexible, friendly service. If I need an item customized or adapted, or on short notice, I know InnovAID will try to do it. If they can’t, they let me know in a timely manner and give me helpful suggestions of what can be done. I enjoy working with InnovAID and do recommend their services!”

      Juliette C. / Alberta / Teacher

      “Awesome Canadian company with awesome products! As a teacher of special needs kids, anything we buy needs to be very durable. InnovAID’s products are durable and well designed. Their weighted vest can be worn with the zipper to the front or the zipper to the back. I have needed to use it both ways. It’s hard to find a vest that is so flexible. Not only that, the denim looks good – not therapeutic. Looks good, wears well and knowledgeably designed – I’m very happy -what more could a person want? “



      Our blog – Take AIM (Take An InnovAID Moment)

      • June 19, 2019 Pumping iron without breaking a sweat
        Pumping iron without breaking a sweat Most of us know: low in blood iron = tiredness. Did you also know iron affects our central nervous system, i.e. our cognition, senses & emotions?
      • June 12, 2019 Twice in a month and my head is spinning
        Twice in a month and my head is spinning Ever had the experience of hearing new info from 2 different sources. Info that affects how you think and what you do? That happened to me recently.
      • June 07, 2019 Out of sync: Take AIM on a Friday
        Out of sync: Take AIM on a Friday This last month has been an emotional roller coaster and a time of decision-making. Not by choice, as is often the case.
      • May 29, 2019 Ahh . . . the arrogance of ignorance.
        Ahh . . . the arrogance of ignorance.
        Last week, armed with the knowledge of watching some of a 10-part series on our gut microbiome, I was ready to share my new-found knowledge with anyone who asked. Or didn’t ask.
         
        Eating fermented vegetables was one of the ways suggested to improve/support our gut microbiome. I thought I’d give it a try and then report back to you if it really was a simple as the videos said/made it appear.
         
        Off I went to the Farmers Market to buy organic veggies. After speaking with the one vendor about fermenting veggies, I went on to tell her how fermented veggies support our gut microbiome. Has she ever heard about ‘microbiomes’?
         
        There was a literal pause and blinking of eye prior to her answer, “I’m an organic farmer. It’s all about the soil’s microbiome.”
         
        Apparently, watching a few episodes in a series didn’t make me the lone expert in the field (forehead slap AND an eye roll). 😆

        Quote
        However, as outlined in our review, there is more than ample justification to follow the microbe-nutrition and gut-brain research pathways into convergence. The clinical world of mental health involves one where consumption of convenient, high-fat, or high-sugar foods is the norm; these foods, at odds with our evolutionary past, are not only undermining optimal nutritional status, they have untold effects on the microbiome and ultimately the brain.
        ~From “Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry” 
        Article here
         
        Action Ideas (Folks, these are just ideas to get ya thinkin’. This is not medical advice.)
        1. We can find supportive bacteria in many foods, such as yogurt, kimchi, kombucha, apple cider vinegar with mother, as well as fermented veggies. Each of these foods offers different strains of bacteria. Since we need a variety of bacteria, a variety of fermented foods should be ingested.
         
        2. Each veggie has a slightly different bacteria so best to be exposed to a variety of fermented veggies.
         
        3. Fermentation in veggies is accomplished by adding salt, salt and water, whey, or a starter to a vegetable and allowing time for the good bacteria to multiply. Bad bacteria can also flourish.
         
        4. To reduce spoilage due to bad bacteria/mold, make sure anything that has come into contact with the veggies is clean and/or has been sterilized with boiling water.
         
        5. The quality of the products (water, salt, veggies) will affect the outcome. For example, chlorinated water kills the bacteria, refined salt with non-clumping additives reduces its usefulness, and non-organic veggies will reduce the variety of bacteria (but still worthwhile to make with non-organic veggies).
         
        6. If using organic vegetables, scrubbing and peeling them is not necessary. A regular cleaning is fine. A bit of good bacteria rich soil is part of what our body needs. Remember the old adage: A child should eat a pound of dirt before school age. That was probably to set up for a healthy microbiome.
         
        7. Don’t be scared to try fermenting. Because there is flexibility with how salty the brine is (the method I chose), it’s also easy to make small batches of a variety of veggies like I did. I made 4 cups of brine, filled several small jars with a variety of veggies, then, added the brine. When I was slightly short of brine (the veggies need to be completely submerged in the brine), I added a bit more salt to a bit more water, stirred it up and completed my project.
         
        8. I only made this 3 days ago, so can’t claim success yet, but there is evidence of it when I burp my jars (release the built up gas). I’ll keep you updated.
         
        If you have an additional 15-30 minutes, you can do this. One lady timed her first small batch of cabbage and was done in 7 minutes. Seven minutes!
         
        9. And if you have any extra time, check out our weighted vestsThey come with 12 interior pockets so there’s lots of options for how you’d like to weight it.Want a different colour or fit? No problem! We custom sew weighted vests.
         
        To a week of happy little gut beasties which work hard so our bodies don’t have to work as hard.

        Providing calmness & comfort, learning & laughter,

        InnovAID Inc.
        www.InnovAID.ca

        P.S. Because this was a trial run for me, I only used things available from my kitchen. Other than the veggies, nothing was purchased.

        It was as easy as the websites claimed it to be. I did baby carrots, beets, radishes and beet leaves using a brine. For the ½ cabbage I fermented, I tried the salt-and-knead method.

        It truly is very quick to do and if I enjoy the taste, will become part of my food repertoire.

        Let me know if this is something you've done before or, like me, are a newbie. Why do you do it? Or why are you thinking about doing it?

        Websites used in this article:
        https://www.culturesforhealth.com/learn/natural-fermentation/how-to-ferment-vegetables/
        https://www.culturesforhealth.com/learn/general/how-to-strain-whey-cultured-dairy/
        https://www.culturesforhealth.com/learn/general/water-source-making-cultured-fermented-food/
        https://www.fermentedfoodlab.com/dos-donts-using-salt-fermentation/
        http://ferment.works/blog/2014/10/11/micro-fermenting-small-batch-vegetable-fermentation  Guideline: Use 3/4 pound of vegetables and 5 grams (or ½ teaspoon) salt for a pint jar. Double it for a quart.
        https://www.kitchenstewardship.com/quick-easy-small-batch-fermenting/