Protein Does A Body Good

 Proteins are a large molecule (polymer chains) composed of repeated structural units made up of amino acids ( carbon, hydrogen, oxygen, and nitrogen) linked together by peptide bonds. Amino acids can be divided into either essential amino acids or non-essential amino acids.

Proteins are the building blocks of our bodies.  We use and assemble approximately 50,000 different proteins to form our organs, nerves, muscle and flesh.

All proteins are combination's of just 22 amino acids, eight of which are "essential" nutrients for humans.

Why are eight of the 22 amino acids referred to as essential? The human body cannot make these particular amino acids on it's own.  These essential amino acids are found most plentiful in eggs and meat. When the essential amino acids are present in the diet, the body can usually build the other "nonessential" amino acids: but if just one essential amino acid is low or missing, the body is unable to synthesize the other proteins it needs, even when overall protein intake is high.   Animal protein is the only source of complete protein.  All the essential amino acids, and many considered "nonessential, " are present in animal products.

Protein is essential for normal growth, for the formation of hormones, for the process of blood clotting and for the formation of milk during lactation.

Protein helps regulate the acid-alkaline balance of tissues and blood. When protein is lacking in the die, there is a tendency for the blood and tissues to become either too acid or too alkaline, depending on the acidity or the alkalinity balance of the foods we eat.  Eating animal foods, dark leafy greens, vegetables, fruits, sprouted grains, nuts and seeds in moderate amounts will provide you with a body that is balanced.  A well balance traditional diet will provide homeostasis.

What are the roles of proteins in the body?

• Hormones are proteins that regulate our metabolism and almost every function in the body.
• Antibodies are proteins that help fight infection.
• Enzymes are proteins that initiate and manage all biochemical processes.
• Hemoglobin is protein in the form of red blood cells that carry oxygen.
• Proteins consist of amino acids that make up our sex hormones and 95% of our muscles, including our hearts.  RNA and DNA also require amino acids, so we need proteins for our genes to function properly.

So what does all this mean for us?  It means we should be consuming high-quality, complete proteins on a daily basis to maintain a healthy system!

Our primitive ancestors subsisted on a diet composed largely of meat and fat, augmented with vegetables, fruit, seeds and nuts. Studies of their remains reveal that they had excellent bone structure, heavy musculature and flawless teeth. 

Protein cannot be adequately utilized without dietary fats. That is why protein and fats occur together in eggs, milk, fish and meats. A high-protein, low fat diet can cause many problems including too rapid growth and depletion of vitamin A and vitamin D reserves.  

Should we reduce our meat consumption and or take it out of our diet all together? 

I like many IC patients have spent years searching for the right diet in hope of getting some pain relief.  I was swayed by the current "wisdom" that Americans should reduce and even adopt a meatless diet. 

I tried every diet including a raw food diet of fruits and veggies only. I felt great at first and rightfully so because I didn't just give up meat, I gave up processed foods and caffeine. I lost 30 pounds and in I had less over all pain.  My bowels became regular and I had far less retention however, that changed. 

One year into a raw diet I developed serve fatigue, my hair was falling out, my nails brittle and splitting down into the beds, my teeth were aching, I had the start of gum disease, vulvodynia and nuerogenic pain that made it impossible for me to sit, stand, lay or walk for more than 10 minutes.  I went from feeling fabulous to feeling so fatigued.  

Throughout the year my labs looked great but by the time I hit the one year mark on a raw low fat vegetarian diet I was severely anemic and my fibromyalgia was in full swing.  

What was wrong?  I had use up my reserve of essential amino acids. The first thing I did was eat a piece of grass fed steak and then I went back to school to study biochemistry and nutrition in depth.  In short I learned all the reasons why we need to to eat meat and why processed foods are causing an epidemic of addiction, obesity, type II diabetes, hypertension, high cholesterol, heart disease and cancer.  

A few highly publicized studies have claimed a link between the consumption of meat and saturated fats with cancer, especially cancer of the colon. Studies claiming a correlation of animal product consumption with cancer do not stand up to careful scrutiny. In many of these studies, the data bases combined saturated fats from animal sources with hydrogenated vegetable oils, known to be carcinogenic.  Furthermore these studies did not include sugar and white flour in their surveys, even though researcher and others have shown that in so-called civilized countries high meat consumption and high sugar intake often occur together. Actually, the pathway for colon cancer is well understood. It involves high levels of omega-6 linoleic acid and hydrogenated fats, which in the presence of carcinogens and acted on by certain enzymes in the cells lining the colon lead to tumor formation.  This explains why colon cancer is prevalent in some industrialized countries where there are many carcinogens in the diet and where consumption of vegetable oils and sugar is high; but in traditional societies, where sugar and vegetable oils are absent and the food is free of additives, meat-eating is not associated with cancer. 

What about protein powders? 

Fats and carbohydrates can be devitalized by processing and refining and the same can be said for proteins. 

Protein powders made from soy, whey, casein and egg whites are currently popular as basic ingredients in diet beverages and many so-called health food products. These protein isolates are usually obtained by a high-temperature process that over-denatures the proteins to such and extent that they become virtually useless while increasing nitrates and other carcinogens.  

Protein powder use can lead to the following: 

Depletion of vitamin A and D reserves; soy protein isolates are high in mineral-blocking phytates; (Phytic acid has a strong binding affinity to important minerals, such as calcium, magnesium, iron, and zinc. When a mineral binds to phytic acid, it becomes insoluble, precipitates and will be nonabsorbable in the intestines. This process can therefore contribute to mineral deficiencies) thyroid-depressing phytoestrogens and potent enzyme inhibitors that depress growth and cause cancer.

Diets in which unnatural isolated powdered proteins from soy, eggs or milk are fed to animals or humans cause a negative calcium balance that can lead to osteoporosis. Critics of meat-eating have seized on these results to claim that meat causes bone loss. But meat or milk-as opposed to protein powders-fed to human subjects do not cause calcium loss nor do they contribute to osteoporosis.

The meat, milk and eggs in our supermarkets are highly contaminated and vastly inferior in nutritional quality to those available just a few decades ago.  Livestock are being shot up with steroids to make meat more tender and antibiotics so they can survive the crowded conditions of the feedlots. Many cattle supplying steaks have never seen the open range, and calves raised for veal are often confined to crates for the whole of their pathetic short lives. Disease animals often pass routine inspection and find their way into food supply.

The amount of protein that you require depends on your individual biochemistry.  There is no one size diet that fits all. 

In summary, animal products are important sources of body building elements in the diet. Furthermore, animal fats supply vitamin A and vitamin D and animal protein is rich in minerals, vitamin B6 and vitamin B12. 

Fish, meat and a good supply of high-quality dairy products and eggs is essential. Raw milk and cheese must be used to provide B12, as this essential nutrient is virtually destroyed by pasteurization.  If your budge allows it , purchase grass fed meat, raw goats milk, organic/local produce, raw nuts and seeds.

This is what a well balance meal look like:

In Health

Gloria Prater, WHE

For more information on diet go to www.icanonymous.com or contact us at ic1031@icanonymous.com

Is Juicing Beneficial?

Do you see a juicer in this kitchen (1800's)? Traditional cultures did not have juicers, but they did crush certain foods to produce lacto-fermented beverages in a process similar to digestion that creates a large amount of enzymes. These drinks helped to promote a healthy digestive system.

Today we have a wide variety of diet books, holistic practitioners and websites touting the benefits of juicing.  Many of these diet programs involve fasting on juices made from mostly vegetables and some fruit as a way to lose weight and/or heal from a variety of health issues.  Juicing provides enzymes, and "cleanses the colon, liver, and cells.” And then there are the individuals like me who have discovered that we must chew our food into juice in order to turn it into a natural healthy juice and realize that juice-fasting can be detrimental to one's health in the long run. 

Like many people, I was intrigued by the idea of being able to get the daily requirement of fruits and veggies by juicing. I admit that I jumped the gun to purchase a juicer, but had I only used a bit more common sense regarding juicing, I might have saved myself some money and time.  After purchasing the juicer, I began questioning the health benefits of drinking vegetables and fruits from which the fiber had been extracted.  I remember thinking how whole are vegetables and fruits if the fiber has been removed? How wholesome could it be now that we have tampered with Mother Nature, who must have put the fiber there for a reason?  The whole idea is to eat WHOLE FOOD, or is it? I began researching the subject and quickly learned that we need fiber for two reasons - 1) to slow down the absorption of sugars, and 2) to help eliminate waste.

Most of us were taught that chewing actually begins the digestive process by mixing food (particularly carbohydrates) with saliva. The process of chewing and tasting our food also sends signals to the digestive tract about what to expect in terms of nutrients as well as which enzymes will be needed to assimilate them.   Now here is where you need to pay attention. Juicing bypasses these signals which results in poor digestion! 

Juicing green leafy vegetables and cruciferous vegetables blocks mineral absorption and depresses thyroid function. When vegetables are cooked, those substances are neutralized. Cooking actually makes the minerals in vegetables much more available.

Also, there are very few enzymes in most fruits and vegetables used in juicing recipes. Foods that contain a lot of enzymes are mostly foods that have been lacto-fermented.

I lacked a basic understand of biochemistry so, like many, I was easily persuaded into thinking that juicing was beneficial. Since buying a juicer, I have studied the basic chemical composition of living matter and of the chemical processes that go on in living organisms; I now better understand that the best way to eat all food is whole.

Removing toxins from the body is an ongoing process, involving numerous enzyme systems.  The best way to help the body cleanse is to consume a lot of bone broth, which provides the liver with certain amino acids involved in the process of clearing the residues of metabolism.

Juicing can lead to low blood sugar and serious nutrient deficiencies.  The body is likely to interpret a juice fast as starvation, thereby slowing down the metabolism and allowing the pounds to be packed on very quickly, likely as soon as the fast is over.  Having fasted myself I speak with experience. 

The right strategy:

• Eat whole foods 

• Eat vegetables and fruits that are in season 

• Buy local produce

• Learn how to make homemade broth

• Eat organic whenever possible

In health and happiness

Gloria P.

PS:  IC patients should avoid all store bought juice even if it is pear or blueberry. If you would like to have a little juice fresh squeeze or a blended smoothies is the way to go. Drink and eat all foods in moderation. 

THE DIFFERENCE OF PASTURE-RASIED EGGS

     Here's a sad fact: most of the conventionally, and even organically, raised hens in the US never see the light of day, or a single blade of green grass in their entire lives.  The good news is there are farms across the country that pasture raise their birds in enjoyable conditions that have been verified independently as Certified Humane, in addition to certified USDA organic.   

     You can find pastured raised eggs at many of these FARMS who spend their days outdoors in fresh air, grazing native grasses in small flocks. Regular rotation onto fresh pasture protects our land from over grazing, and provides the birds a change of scenery and loads of exercise. We are obligated to let our birds exhibit natural behaviors and have a bit of choice about how they spend their days. Salad and exercise make for happy, healthy hens and great eggs! 

     Without a doubt, fresh, pastured eggs are superior in taste and nutrition to conventionally raised commercially available varieties. Eggs have been a highly valued foods since the beginning of time—eggs from chickens, ducks, geese, turtles and fish. Egg yolks are the richest source of two superstar carotenoids—lutein and zeaxanthin.  Not only are bright yellow yolks loaded with these fat-soluble antioxidant nutrients, they are more bioavailable than those found in vegetables, corn and most supplements. While these nutrients have a reputation of combating macular degeneration and cataracts, as well as supporting overall healthy vision, they have a long list of other benefits, including protecting the skin from sun damage and even reducing one’s risk of colon and breast cancer.

     Besides providing all eight essential protein-building amino acids, a large whole, fresh egg offers about six to seven grams of protein and five grams of fat (with about 1.5 grams of it saturated), which comes in handy to help in the absorption of all the egg’s fat-soluble vitamins. One egg also serves up around 200 milligrams of brain-loving cholesterol and contains the valuable vitamins A, K, E, D, B-complex and minerals iron, phosphorus, potassium and calcium. Choline, another egg-nutrient, is a fatty substance found in every living cell and is a major component of our brain. Additionally, choline helps break up cholesterol deposits by preventing fat and cholesterol from sticking to the arteries. So the bottom line is, don’t be chicken about eating eggs, especially the cholesterol-rich yolks!

In Health & Happiness 

Gloria P. 


Reference: 

Sommerburg O, Keunen JE, Bird AC, van Kuijk FJ. Fruits and vegetables that are sources for lutein and zeaxanthin: the macular pigment in human eyes. Br J Ophthalmol. 1998 Aug;82(8):907-10
Saitoh S, Sato T, Harada H, Takita T. Transfer of soy isoflavone into the egg yolk of chickens. Biosci Biotechnol Biochem. 2001 Oct;65(10):2220-5.Hope BK, Baker R, Edel ED, Hogue AT, Schlosser WD, Whiting R, McDowell RM, Morales RA. An overview of the Salmonella enteritidis risk assessment for shell eggs and egg products. Risk Anal. 2002 Apr;22(2):203-18.
Raw Eggs for Your Health—Major Update. http://www.mercola.com/2002/nov/13/ eggs.htm.

Eggs

Eggs are the most nourishing and easy-to-digest foods on this planet.  

Raw egg yolks has been compared with human breast milk because it can be absorbed almost 100% without needing digestion.  

Egg yolks will provide you with most essential amino acids, many vitamins (B1, B2, B12, A, D, biotin), essential fatty acids, a lot of zinc, magnesium and many other nutrients which IC patients are almost always deficient in.  Eggs are particularly rich in B12, which is vital for normal development of the nervous system and immunity.  A large majority of IC patients especially menstruating woman and children are deficient in B12 and hence anemic. 

Egg yolks are very rich in cholin - an amino acid essential for the nervous system and liver  function. Cholin is a building block of a neurotransmitter called acethylcholin, which the brain uses for cognitive or learning processes and memory amongst its many functions.  Cholin supplementation is often recommend for people with neurological damage, memory loss and poor learning ability.  It is not usually for a child suffering with chronic bladder pain, stomachaches, bloating, constipation, urinary tract infections, urgency, wetting, skin rashes , weight issues, poor self-esteem,  overly sensitive, and learning disabilities.  Egg yolks, particularly uncooked, would provide the best food sources of cholin. Add them to soups and smoothies.

Sadly, based on some faulty "science" and commercial publicity, eggs have been given a bad rap despite their excellent nutritional value. This happened because eggs contain cholesterol, the cholesterol that we need to produce healthy sex hormones. In the last decade there have been many clinical studies confirming that consuming eggs has nothing to do with heart disease or atherosclerosis. Studies have proven that people who consume eggs show a lower risk of these health problems.

One of the largest egg studies, conducted by Hu and published in The Journal of the American Medical Association in 1999, examined data from the Health Professionals Follow-Up Study and the Nurses’ Health Study. Known as the Harvard Egg Study, it reviewed dietary questionnaires from 37,851 men and 80,082 women. Results revealed no overall association between egg consumption and risk of coronary heart disease or stroke in normal, healthy men and women, even at the highest level of intake of one egg per day, amounting to seven eggs per week.   In the United States, cholesterol intakes have dropped drastically since 1970. 

In a 2004 clinical study by Herron, more than 50 healthy men and women were given a high-cholesterol diet consisting of three eggs per day and then tested for serum cholesterol. Some individuals were completely resistant to the cholesterol-raising effects of this diet. Classified as hyporesponsive, these subjects experienced little or no change in serum blood cholesterol levels.

Statistics 

In 2010, heart disease cost the United States and estimated $316.4 billion. This total includes the cost of health care services, medications, and lost productivity. 

The Cost of Heart Disease and Stroke

• More than 1 in 3 (81 million) U.S. adults currently live with one or more types of cardiovascular disease.
• An estimated 935,000 heart attacks and 795,000 strokes occur each year.
• Americans make more than 79 million doctor visits every year for treatment and management of cardiovascular diseases.
• Nearly 6 million hospitalizations occur each year because of cardiovascular diseases.

HAVE WE BENEFITED BY EATING NOT EATING EGGS OR BY GIVING UP THE YOKE THAT IS LOADED WITH VITAMIN D WHICH HELPS US ABSORB VITAMIN A?

Cholesterol

Cholesterol is a waxy steroid of fat that is manufactured in the liver or intestines. It is used to produce hormones and cell membranes and is transported in the blood plasma of all mammals. and It is an essential structural component of mammalian cell membranes. It is required to establish proper membrane permeability fluidity. In addition cholesterol is an important component for the manufacture of bile acids, steroid hormones, and Vitamin D.

  

Human breast milk also contains significant quantities of cholesterol. Obvious we need it right from birth.

Most people do not know that 85% of blood cholesterol does not come from food but its produced by the liver in response to consumption of PROCESSED CARBOHYDRATES and SUGAR (this does not include the simple sugars in fruit and raw honey) so these are the foods to avoid in order to protect your health, not eggs.  

To learn more on the subject I recommend reading "Put Your Heart In Your Mouth" by Dr. Natasha Campbell-Mcbride MD

Which Eggs Are Best

I suggest eating pastured raised chicken eggs. Free-range organic eggs are the best because the hens have much better nutrition, are not fed antibiotics and agricultural chemical and are exposed to sun and fresh air.  To find a farm near you that sells pastured organic eggs click HERE.

What about Egg Allergies

Did you know that the white part of the egg is what most people react to, because the whites contain very complex proteins and antigens. Egg yolks contain single amino acids, which virtually do not need digestion. That is why a lot of people with egg allergy can tolerate the egg yolks if carefully separated from the whites. 

If you suspect a real allergy to egg do the sensitivity test.  You need to test the whites and yokes separately.  At bedtime separate yoke from white, then smear yolk on left wrist and white on the right wrist go to bed and in the morning check wrist for an angry itchy red reaction.   

The best-selling of the statins is atorvastatin, marketed as Lipitor and manufactured by Pfizer. By 2003 it had become the best-selling pharmaceutical in history, with Pfizer reporting sales of [US$]]12.4 billion in 2008. As of 2010, a number of statins are on the market. There is limited evidence to support the use of statins for primary prevention in people with low cardiovascular risk. Learn more about the Oiling of America HERE.

The USA Government has allowed many associations to continue touting a low fat  and low cholesterol diet when it should be obvious to all of us that it has never worked. Heart disease has reached epidemic proportion and is the number one cause of death in the United States. Processed food and fast food are the culprits. Without enough fat and cholesterol in our diet we  crave carbohydrates, sweets and over eat.  

The majority of people are suffer with some type of digestive issues, hormones imbalance, physical and mental disorders due to a high processed diet. 

START YOUR DAY WITH PROTEIN

“Eggs are just like any other food,” says Greenblum. “If you eat them in moderation, you’ll be OK.”

“What’s most important is the total diet,” adds Tallmadge. “If you’re eating a healthy, well-balanced diet, having an egg a day would be fine. It’s not the egg that’s a problem; it’s what we eat with it. The biggest egg eaters in the world are the Japanese, and they also have the lowest rates of cardiovascular disease.

The two items that we should avoid eating with our organic pastured eggs and grass-fed pork are processed grains/bread and starchy potatoes that our digestive systems cannot breakdown and digest properly.

Consuming high-protein foods such as eggs is particularly important for older adults because it can help stave off muscle loss and reduce the rate of protein breakdown.1,2 The fact that eggs are inexpensive and low in calories is another bonus, making them a popular choice for budget-conscious consumers and families with children.

In Health

Gloria Prater, Whole Health Edu.

References

Taylor F, Ward K, Moore THM, Burke M, Davey Smith G, Casas JP, Ebrahim S (2011). "Statins for the primary prevention of cardiovascular disease". Cochrane Database of Systematic Reviews (1): CD004816. 

National Institute for Health and Clinical Excellence (May 2008, reissued March 2010). "Lipid modification - Cardiovascular risk assessment and the modification of blood lipids for the primary and secondary prevention of cardiovascular disease - Quick reference guide

"Simons, John. "The $10 billion pill", Fortune magazine, January 20, 2003.

"Doing Things Differently", Pfizer 2008 Annual Review, April 23, 2009, p. 15.

Sweetman, Sean C., ed (2009). "Cardiovascular drugs". Martindale: the complete drug reference (36th ed.). London: Pharmaceutical Press. pp. 1155–434. ISBN 978-0-85369-840-1. 

Celentano JC. Nutrition review: Where do eggs fit in a heart-healthy diet? Am J Lifestyle Med. 2009;3(4):274-278.  Herron KL, Fernandez ML. Are the current dietary guidelines regarding egg consumption appropriate? J Nutr. 2004;134:187-190.
 Webb D. Dietary cholesterol, eggs and CHD. Unpublished paper for the Egg Nutrition Center. February 2010.
 Beyer RS, Jensen LS. Overestimation of the cholesterol content of eggs. J Agric Food Chem. 1989:37(4):917-920.
 Kritchevsky SB. A review of scientific research and recommendations regarding eggs. J Am Coll Nutr. 2004;23(6):596S-600S.
 Klein CJ (ed). The Scientific Evidence and Approach Taken to Establish Guidelines for Cholesterol Intake in Australia, Canada, the United Kingdom, and the United States. Bethesda, Md.: Life Sciences Research Office; 2006.

How To Restore Your Digestive Health

Restore Your Digestive Health

Thirty-eight million Americans are victims of digestive disorders, including Crohn’s disease, ulcerative colitis, diverticulitis, celiac disease, IBS, constipation, diarrhea, GERD, candida and food allergies.

If these staggering numbers of digestive disorders, along with the pain and discomfort that accompany them, were not enough, there is also the added burden of treatment costs. 

Back in 1995 the incidence of Crohn’s disease was 1 out of every 10,000 people; today, it is 1 out of every 500 to 1,000 people. That is a 10- to 20-fold increase in less than 10 years, and the incidence of all the digestive disorders is increasing. Like many of the sufferers of digestive disorders today, I was given confusing, sometimes contradictory, and often costly "answers" during my search to regain my health. The problem was that nothing worked until I discovered three weapons I used to fight back against my digestive disorder. Those weapons are:

• Eat the right foods.
• Take the right supplements.
• Remove the wrong toxins

Use these weapons and aim them at digestive disorders. It worked for me. It can work for you.

 

Eat the Right Foods

What constitutes the right foods for digestive health? Eating the right foods for good digestion can be accomplished in four major steps; the first one is to reduce or avoid intake of foods high in hard-to-digest components such as complex sugars and carbohydrates, phytates and gluten.

 

Bad Carbs

The most critical macronutrient group to consider is carbohydrates. We hear about "low carb" diets, and are beginning to realize that carbohydrates are not always good for our bodies. Also, we know that whole foods are superior to processed foods. However, the constituency of carbohydrates will make them either healthy or unhealthy for digestion. Of primary importance is avoiding foods high in disaccharides (sugars in groups of two) or polysaccharides (compounds consisting of many sugars joined together) and foods rich in the nutrient inhibitors known as phytates.

Disaccharides include lactose (milk sugar) and sucrose. Many people do not produce the enzymes needed to break down disaccharides, which then remain undigested in the colon and become putrefied by the microorganisms that live there. Thus, it’s easy to understand why reducing disaccharides is imperative for those with digestive problems; the more disaccharides ingested, the more putrefaction in the colon--leading to digestive distress. Disaccharide foods include anything containing sucrose (that is, all sugars, including whole sugars like dehydrated cane sugar juice) and unfermented or non-cultured, fluid dairy products such as milk, ice cream and some soft cheeses.

Starches found in grains are polysaccharides; that is, long chains of glucose molecules hooked together. If grains are sprouted or sour-leavened, they are easier to digest because the polysaccharides are somewhat broken down into individual glucose molecules.

Not only do grains contain starch molecules, but grains also contain phytates, which rob the body of minerals such as calcium, iron and zinc, and gluten, a protein found in wheat, barley, oats and rye, that is very hard to digest and causes allergic reactions. Once again, when grains are properly prepared by soaking, sprouting and sour leavening, these components are largely neutralized.

Of course all table sugar should be avoided as well as high fructose corn syrup. (Fructose is a monosaccharide, but high fructose corn syrup also contains sucrose, which is a disaccharide.) Also a problem for those with digestive prolems are potatoes and corn--considered vegetables, but, when cooked, are really starches. One of the worst foods for those with digestive problems is the Jerusalem artichoke (tubers from the sunflower family). These contain complex carbohydrates called inulins, which are extremely difficult to break down.

Another difficult-to-digest food category is legumes or beans, especially soy, and they add to digestive distress because they are high in nutrient inhibitors. However, when fermented, soy foods such as miso, tempe, or natto contain virtually no phytates and are probably fine in small amounts.

Reducing foods rich in polysaccharides and disaccharides is the first step in your quest to recovery. But you need not feel deprived--there are still many foods you can eat. Fermented dairy products such as kefir, yogurt and many hard cheeses are fine. That’s because the disaccharide lactose that they contain is broken down into simple sugars during the fermentation process. Properly prepared grains in small amounts, nuts that have been soaked in salt water and dehydrated and non-starchy vegetables can all be part of your diet. You should eat these vegetables cooked--even vegetables normally eaten raw, such as lettuce and tomatoes, can cause problems for those suffering from digestive disorders.

 

The Right Oils

Most individuals with digestive disorders have some inflammation which is exacerbated by an overabundance of omega-6 fatty acids. Thus, a major step to regaining digestive health is avoiding all commercial liquid vegetable oils. Trans fatty acids also contribute to inflammation so these must be avoided also.

At the same time, you will need to increase your consumption of foods rich in omega-3 fatty acids, including salmon and other wild-caught cold water fish, eggs from pastured chickens, walnuts, organ meats and flax seeds and a small amount of flax oil.

Key to recovery is cod liver oil, which is not only high in special anti-inflammatory omega-3 fatty acids but also fat-soluble vitamins A and D. Both of these nutrients help fight inflammation and build the immune system, so critical to restoring digestive health, especially in persons with inflammatory bowel disease.

Vitamin D is important for those with Crohn’s disease and ulcerative colitis as they often become vitamin D deficient, allowing for rickets-like indications. When I was ill with Crohn’s disease, I developed rickets-like symptoms; my bones were robbed of vitamin D and my legs became bowed. Fortunately, I followed these steps before it was too late--and restored my digestive health, which, in turn, took care of my other health challenges.

Some are concerned about mercury levels in cod liver oil, but testing of high quality cod liver oil reveals that these oils are virtually free of mercury and other heavy metals--especially if the fish are caught in the cold waters of Iceland or Norway.

Incidentally, Icelanders are blessed with longevity and intelligence. Cod liver oil certainly plays a role in their good health. Icelandic women--while they are pregnant--consume two teaspoons of cod liver oil a day, and cod liver oil is served at breakfast, even in hotels!

 

Anti-Microbial Saturated Fats

Certain fats have anti-microbial properties. People with digestive disorders often suffer from candida (yeast), fungi, parasites, viruses and other unfriendly microorganism invasions as a result of damaged digestive terrain. Anti-microbial saturated fats help to combat these; the two best sources are coconut oil and butter from grass-fed dairy cattle. Coconut oil is anti-viral, and contains lauric, capric and caprylic acids--recommended to combat candida. Coconut oil is so beneficial for digestive health that years ago a person suffering from Crohn’s disease wrote to "Dear Abby" insisting that eating macaroons eliminated symptoms of the disease. The macaroons contained sugar, white flour, bad oils and guess what. . . 6 to 8 grams of fats from coconut! Even amidst the bad ingredients, the fatty acids in coconut oil helped this person with Crohn’s!

Grass-fed, organic butter also contains anti-microbial fatty acids including butyric acid, which has strong anti-fungal effects. Coconut oil and butter are not only anti-microbial, but they also help heal the lining of the gut; therefore, they are preferred for cooking, baking or eating right off the spoon.

 

Soups and Stocks

In the old days, people made soups and stocks out of animal bones and cartilage, but no longer. The elimination of soups and stocks from our diets has contributed to digestive problems as well as joint problems. Stock and soups made from the bones of chicken, turkey, duck, beef, lamb and fish are anti-microbial, anti-inflammatory, and contain nutrients which help build the integrity of the digestive tract. When a person is suffering from a digestive disorder, a soup based on bone stock can bring fast relief.

Consuming soups and stocks can bring about results similar to those used by practitioners who give drug therapies to combat inflammatory bowel diseases such as Crohn’s disease and ulcerative colitis. While medications simply mask the problem, soups or stocks get to the root of the digestive disorder, to soothe and help bring healing to the condition.

 

The Right Supplements

Those suffering from digestive disorders face a bewildering array of products said to help with digestive problems--from alka-seltzer for the stomach to herbs for parasites. During my illness, I tried most of these nostrums, to no avail. Here are the ones that worked.

 

Whole food probiotic

Essential to digestive health is taking a whole food probiotic. Healthy bacteria found in healthy soil and plants are missing from our modern food supply. They protect the plants in the soil, and also protect humans who ingest them. A major discovery in the battle against digestive disorders is how beneficial bacteria can help people with "leaky gut syndrome," as the use of beneficial bacteria can reduce the hyper-permeability of the gut. Before the days of modern hygiene and chemical farming, these bacteria were in the soil and hence on the surface of our vegetables; they thus helped colonize the gut with beneficial flora whenever people ate raw fruits and vegetables--and whenever children played in the dirt! Homeostatic soil organisms (HSO) were the key to my own recovery and the basis of Primal Defense, the first product that I developed for Garden of Life.

A recent, soon-to-be-published, double-blind placebo controlled study, carried out by Linda Kim, ND and her team at Southwest College of Naturopathic Medicine, found that ingestion of homeostatic soil organisms (HSO) for as little as 90 days brought cases of very "leaky gut" down to high levels of normal; that is greatly significant to sufferers of food allergies--which is primarily a digestive problem, not an environmental one.

In this study, HSOs also reduced the population of bad bacteria in the gut. Increased urinary indicators in test subjects showed that the level of dysbiosis (the condition of having microbial imbalances on or within the body) went from a high level to within normal range after use of HSOs for the same 90-day period, even without dietary changes.

Additionally, probiotics containing HSOs enhance the immune system and detoxify the colon; those are major benefits for all people, but especially for those who suffer from digestive disorders.

Lacto-fermented foods such as yogurt and sauerkraut also provided healthy bacteria in traditional diets and these should be part of the diet of any person suffering from digestive problems. But probiotic formulations can help "jump start" the system in those with serious digestive problems as they will quickly populate the gut with beneficial organisims.

 

Digestive Enzymes

Enzymes help break down the foods we eat. Broad-spectrum, plant-based enzyme formulations contain high levels of carbohydrases--lactase to break down lactose, sucrase to break down sucrose, etc. People with digestive problems cannot break down disaccharides very well, but many still choose to eat foods high in disaccharides. Digestive enzymes help break down these food and can help break the vicious cycle that afflicts so many with digestive problems.

Additionally, these formulations contain proteases--enzymes that digest proteins--which assist in the breakdown of harmful accompaniments sometimes ingested with meals, such as pathogenic microorganisms found in improperly prepared food from food handlers who did not thoroughly wash their hands.

 

Whole food fiber

People with digestive disorders need their whole food probiotic supplements to help clean and seal up the gut, along with enzymes to help break food down so that it will not putrefy in the colon. What is needed next is a way to move the waste out, especially the toxins generated by the dying bad bacteria. A whole food fiber blend is the answer.

Whole food fiber products for sufferers of digestive orders should not contain psyllium; it can cause gas and bloating, and it contains compounds that will exacerbate their disorder. Garden of Life has developed a whole food fiber product called Super Seed containing flaxseed, chia, sesame or pumpkin seed and legumes, all of which have been fermented. It is recommended for constipation and minor digestive disorders. For best results, the product should be consumed first thing in the morning and just prior to bedtime.

However, those suffering from inflammatory bowel disease, Crohn’s disease, ulcerative colitis, or diverticulitis should be cautious with additional fiber. In those cases it might be more prudent to use some type of detoxifying clay; one to two tablespoons of clay twice a day is beneficial for those with IBD.

 

Remove the Wrong Toxins

The third component of our healing strategy involves removal of harmful toxins.

 

Air

We are inundated with commercials for purified air, and the indoor air we breathe is extremely important, particularly because we spend the majority of our time indoors. Air purifiers are very affordable and definitely work to reduce molds, yeasts and other microorganisms, minimizing overall exposure and keeping overall health optimal.

I also recommend changing air filters more often, opening windows and having house plants.

 

Water

Any person with a digestive disorder (and everybody else) should use purified water for drinking and cooking.

Of critical importance is avoidance of chlorine in showers, baths and swimming pools. Each shower we take is equivalent to drinking six to eight glasses of tap water; plus, the warm water opens our pores up so that we absorb the chlorine more efficiently.

Chlorine is a harmful toxin, and when it is combined with other chemicals like aspartame, nitrates, or nitrites, it can cause even more damage. To circumvent this, install a simple, carbon-block shower filter, and look into a salt water system for the pool--as it can reduce the free chlorine content by 90 percent or more.

 

Skin Care and Cosmetics

Anything put on the skin is absorbed systemically; therefore, we should not put anything on our hair or skin that we would not eat! We know that antiperspirants not only block the lymphatic detoxification, but also introduce aluminum and heavy metals such as lead into the body. Likewise, we absorb the harmful chemicals contained in shampoos and lipsticks. Health food stores sell cosmetics, shampoos, creams, etc. that do not contain these unwanted elements. It is worth looking into.

 

You Can Win

The battle for healthy digestion can be won by eating the right foods, taking the right supplements, and removing toxins--three effective weapons that can help you win the battle against digestive disorders. You don’t have to be a statistic. You can fight back and win!

Written by Jordan S. Rubin, NMD, CNC

REFERENCES

• Digestive Disorders Foundation [homepage on the Internet]. London: NW1 4LB; Available from: http://www.digestivedisorders.org.uk.
• Johns Hopkins Bayview Medical Center. JHBMC: Motility and Digestive Disorders: Facts. Available from : http://www.jhbmc.jhu.edu.
• Johns Hopkins Bayview Medical Center. JHBMC: Motility and Digestive Disorders: Statistic. Available from: http://www.jhbmc.jhu.edu.
• Rubin, Jordan S. "Healing the digestive tract" [audiocassette]. December 11-14, 2003 SOHO Expo, producer. Orlando, FL.
• Rubin, Jordan S., N.M.D., and Brasco, Joseph, M.D. Restoring your digestive health: how the guts and glory program can transform your life. Kensington Publishing Corp., New York, NY (2003)

Attention ICers: Taking Baby Steps Towards Better Health

Don't know were to start when comes to diet and exercise? Do you need a gentle nudge in the right direction?  Are you afraid of making dietary changes because it means giving up foods you enjoy?

How do we make real lasting changes?  BABY STEPS!

Any changes you can make, no matter how small, can make a difference.

In Japan, it’s called kaizen. It’s a strategy for making change based on tiny, continuous improvements. And, they mean tiny. Want to build a habit of exercise? A kaizen practitioner would recommend you start by marching in place for one minute a day.

The point is to make changes in small, but effective increments. You start with where you’re at, and you look to see what you can change. You make it your goal to change that one thing.

You work on your one thing — and only that — until it’s habitual.

Every diet adjustment, even the most simple, takes time. It may be two, three, or even four weeks before you’re comfortable with your one new eating habit — before they “fit” like an old pair of shoes. But it will happen. And, once it does you can evaluate where you’re at and make another small change.

So, where to begin?

Here are ten ideas. Make one change at a time and do not take on a second until the first change is habit. 

1. Replace conventional veggies with organic. 
2. Replace Cows milk with Goats Milk. 
3. Eat More Fruit. 
4. Drink more water. 
5. Take a daily walk. 
6. Switch to grass fed animal products.  
7. Practice deep diaphragm breathing daily.
8. Learn how to cook.  
9. Give up fast foods. 
10. Journal Writing.


 In Health
Gloria Prater

If you would like more information on diet go to http://www.icanonymous.com 

10 strategies for preventing breast cancer

1. Do not drink alcohol.
More than fifty studies have been conducted on the influence of alcohol on breast cancer risk. Meta-analyses of these studies have concluded that having one alcoholic drink per day increases risk at least 7-10%, and the risk increases further with more alcohol.¹ In breast cancer survivors, drinking 3-4 alcoholic beverages per week increased the risk of recurrence by 34%.²

2. Do not smoke.
Breast carcinogens have been identified in cigarette smoke, and they are known to enter the bloodstream via the lungs and travel to breast tissue, putting smokers at risk.³

3. Do not take estrogen/birth control pills.
Cumulative exposure to estrogen is known to be a risk factor for breast cancer.^4,5 As such, women who have used hormone replacement therapy (HRT) are at risk, and that risk increases with increasing duration of HRT.⁶ 

4. Have babies and nurse them for two years each.
Having children before the age of 24 and having multiple children are both protective against breast cancer.⁷ Breastfeeding also contributes to risk reduction, in part by reducing estrogen exposure – longer duration of breastfeeding confers more protection.⁸

5. Reduce consumption of animal products that have been pumped up with antibiotics, sterodis and hormones.  Eat grass fed animal products and choose fish that are wild,  and choose fish that are lower in mercury.
Cooked meat (not just red meat, poultry as well) is known to contain breast carcinogens such as PhiP.^9-11 Consuming more protein and especially dairy products raises blood levels of IGF-1, and elevated IGF-1 levels have been associated with increased in breast cancer risk in many studies.^13-21 Higher fish consumption in women has also been linked to higher rates of breast cancer.¹² Agricultural and industrial carcinogens, such as dioxins, accumulate in fatty tissues. Humans' primary mode of exposure to these dangerous chemicals is from meat, poultry, fish, and dairy fat.²²
The fat is alter when they add chemical such as steroids, antibitoics and hormones. 

6. Eat lots of green vegetables, mushrooms, and onions.
Following a traditional  high-nutrient diet, which protects against many chronic diseases, breast cancer included. Green vegetables and mushrooms are the most powerful anti-breast cancer foods. Take note that a vegetarian diet does not show protection against breast cancer as much as a diet rich in green vegetables, mushrooms, onions, berries, and seeds. It is the phytochemical nutrient density and diversity of the diet that offers the most dramatic protection against cancer, not merely the avoidance of meat or fat.^23-27 Vegetables and fruits have been consistently associated with both reduced risk of breast cancer and improved survival of breast cancer patients.^23,25,28-30 Cruciferous vegetables contain powerful anti-cancer compounds that halt the growth of breast cancer cells and promote excretion of estrogen.^24,31,32 Mushrooms block tumor growth and have anti-estrogenic activity – regular consumption of mushrooms – as little as one mushroom per day – has been shown to decrease breast cancer risk by up to 60-70%.^26,27,33 Organosulfur compounds in onions and garlic also prevent the development of cancers by detoxifying carcinogens, halting cancer cell growth, and preventing tumors from obtaining a blood supply.³⁴

7. Use supplements wisely.
Take a multivitamin that does not contain folic acid, maintain healthy vitamin D levels, and take at least 100 mg of DHA daily. Synthetic folic acid in multivitamins and prenatal vitamins has been associated with increased risk of breast cancer, whereas folate from natural food sources is associated with decreased risk.^35-38 Three-quarters of women who have breast cancer are vitamin D deficient, and maintaining sufficient blood vitamin D levels can decrease risk of breast cancer by up to 45%.^39,40 Omega-3 fatty acid consumption is associated with reduced cancer incidence. The omega-3 DHA has anti-inflammatory effects and also blocks tumor angiogenesis and tumor cell growth.^41-43

8. Use one tablespoon of ground flaxseed daily.
Flaxseed lignans have anti-estrogenic effects and also inhibit cell growth in breast tumors.^44,45

9. Don't grill or fry foods.
Steaming vegetables or making vegetable soups should be the major extent of cooking. High temperature dry cooking produces compounds known to be carcinogenic – acrylamides (formed in starchy foods) and heterocyclic amines (formed in meats).^46-48

10. Exercise at least three hours a week and maintain a lean body with little body fat.
An analysis of 73 different studies concluded that women with high levels of physical activity reduced their risk of breast cancer by 25%.^49,50 Maintaining a healthy weight is also extremely important, since 17% of breast cancer cases can be attributed to obesity alone.⁵¹

Julian Bakery Breads

This is our Amazing Sourdough bread. It is low calorie and low carb, making it ideal for any diet! This amazing 60 calorie per slice bread has only 4 net carbs per slice combined with 5g of protein.
What separates this bread from the rest is that we have added chicory root, which allows carbohydrates to pass through the body without them being digested.

As many of you know, the key to losing weight is simply to take in fewer calories than you burn. This is why we designed this unique bread to curb your appetite, allowing you to take in less calories and carbs without the feeling of being bloated. This soft, delicious bread is absolutely great with any meal!

http://julianbakery.com/

The Role of Oxalates in Chronic Disorders like Interstitial Cystitis

Oxalates (the salt form of oxalic acid) are extremely painful when deposited in the body. About eighty percent of kidney stones are caused by oxalates and they are by far the most common factor in kidney stone formation. There is also a large degree of genetic variability in the ability to detoxify the chemicals that produce oxalates. Perhaps twenty percent of the population has a genetic variance that increases their likelihood of producing oxalates, even when not consuming a high-oxalate diet.

Oxalates can form all throughout the kidney and the urinary tract, and can also form in the ureter as well as in the bladder. These star-shaped crystalline stones cause pain as the pressure in the urinary filtrate builds up, and perhaps also by tearing into the walls of the urinary tract itself.

Kidney Stones

Kidney stones are one of the most common medical ailments—ten to fifteen percent of adults will be diagnosed with a kidney stone in their lifetime. One million Americans develop kidney stones each year and most of these are oxalate related. Seventy-five to ninety percent of kidney stones are made of oxalic acid bound to another compound, usually calcium.

Once you have experienced a kidney stone attack, you have a very high chance of having another unless you change your way. The common symptoms are pain in the side and the back below the ribs. The episodes of pain last between twenty to sixty minutes, and it is common to hear women who have suffered kidney stones claim that they are more painful than childbirth.

The pain radiates from the side and the back to the lower abdomen and groin. There may be bloody, cloudy and foul-smelling urine. If there is infection, there may also be fever and chills. Pain with urination may accompany nausea and vomiting, and the sufferer may have a persistent urge to urinate.

NOT JUST IN THE KIDNEYS

Even though oxalate crystals are most common in the kidney, they also can form in virtually any other tissue in the body, including the brain and the blood-brain barrier. Oxalate crystals resembling pieces of glass can form in the heart muscle. As the heart muscle contracts, these pieces of oxalate crystals actually tear into the tissue. If these crystals are deposited in skeletal muscle, normal movement and exercise can be very painful. I’m convinced this is also one of the factors responsible for fibromyalgia. Oxalates may also cause thyroid disease as they react in thyroid tissue.

Other diseases in which oxalates may play a role include arthritis, joint pain and interstitial cystitis.

A FUNGAL ORIGIN

An unexpected finding is the fact that oxalate crystals are produced in very high amounts by molds and fungus. Aspergillus—a common organism that causes infection in humans and also is found in the black fungi that you see in your bathroom—produces oxalates.

VULVODYNIA

Another condition associated with oxalates is vulvodynia, or pain in and outside the vagina. The oxalate crystals act like tiny pieces of glass, which are deposited in the tissue. The oxalate is extremely acidic so it is corrosive as well. The pain is often described as burning or stinging, with a feeling of rawness or irritation.
One of the published studies on the treatment of this condition states that this is due to a reaction with yeast. There is indeed a connection of vulvodynia with yeast, most often Candida. There are about a dozen different species of Candida yeast normally associated with humans, the most common of which is Candida albicans. It was found that the main way to treat volvodynia was anti-fungal treatment to get rid of Candida, along with a low-oxalate diet. These two approaches have been very effective in correcting this condition.
Children who take oral antibiotics will frequently have much higher amount of oxalates. Antibiotics severely disrupt the balance of normal flora in the gut, with a consequent exponential proliferation in the growth of Candida, which is resistant to antibiotics. Oral antibiotics first appeared in the early 1950s, and the pharmaceutical companies actually included antifungal drugs along with the antibiotics because they knew about this problem. The FDA disallowed the addition, declaring that there was no approval for the prophylactic use of anti-fungals, thereby washing their hands of the whole business. It is significant to note that if individuals are given the same amount of antibiotics intravenously, their oxalate values do not rise because there was no effect on the GI tract. In some ways the old medical treatment—a shot of penicillin—was a lot safer.

CHRONIC FATIGUE AND FIBROMYALGIA

Yeast is a common factor in chronic fatigue and fibromyalgia, and antifungal therapy is very useful in treating these problems. Jacob Teitelbaum has written several books about the treatment of fibromyalgia and indicates two-thirds of individuals improved their chronic fatigue and fibromyalgia after anti-fungal therapy.
A Dr. Eaton in England found that individuals who had chronic fatigue would actually produce alcohol from their sugar intake. He describes patients who would do a baseline blood-alcohol test, then take some glucose dissolved in a flavored drink, and measure the blood alcohol one or two hours later. The blood alcohol would be substantially higher if the person had a severe Candida problem.

The OH component readily attaches to minerals like calcium, zinc and mercury, forming oxalates. Oxalates in the body come from food, can be formed in the gut by yeasts and fungi, or can result from an interruption in the glycolate pathway. Nutritional deficiencies and inborn errors of metabolism cause the formation of oxalates rather than the protein glycine.

Eaton found that by using this test he could monitor patients undergoing different treatments for chronic fatigue and fibromyalgia and found that 42 percent of patients improved just with sugar restriction alone. If he combined a low-sugar diet together with anti-fungal drugs, he had about a 78 percent success rate.
The most comprehensive study was that of a Dr. Jessop in California, who treated over one thousand people with chronic fatigue and fibromyalgia using a single anti-fungal drug, ketoconazole. Eighty-four percent of the patients improved. Of the 1,100 patients, 685 were on disability payments. After the treatment with anti-fungal treatment, only twelve remained on disability. It was an extremely effective treatment!

OXALATES IN FOOD

People who are vegetarians really have to be aware of all the oxalates they take in. The biggest culprit for all vegetarians is soy protein, and the second is spinach. Spinach is so high I would not recommend eating it even cooked, as a main course. Lettuces, by the way, are very low in oxalates. The biggest problem vegetarians face is eating a diet high in soy protein and spinach. (Baby Spinach has not matured enough to contain large amounts of oxalate so please eat it, greens are good for you.)

Dr. Massey at Washington State University found that textured soy protein is very high in oxalates. There are 638 milligrams of oxalate per 85-gram serving, which is about the size of one of these small soy burgers and as much as you would find in a typical serving of spinach. The recommended amount of oxalate for people who have kidney stones is less than 30 mg a day. One soy burger contains twenty times the recommended daily dose in just one single portion.

How much oxalate is in the typical diet? There’s a very large range— from 97 to 930 mg a day. To reduce kidney stones you should consume less than 30 to 50 mg a day.

TREATMENT

Even though we can avoid the worst offenders—soy foods and spinach— if you are enjoying a varied diet, it is difficult to reduce dietary oxalate levels to near zero because they occur in so many foods—grains, nuts, vegetables and fruits.

The most effective way to get rid of oxalates is the use of calcium citrate. This supplement exerts a double potency action in eliminating oxalate. The calcium part of calcium citrate binds to the oxalate and causes it to precipitate out in the stool so it will not be absorbed. But part of the oxalate escapes. The citrate is a second line of defense, which competes directly with the oxalate for absorption.

For the treatment to be effective, the calcium citrate must be taken at the same time as the oxalate-containing food. If you have problems with any of conditions caused by oxalates—kidney stones, autism or vulvodynia— then taking calcium citrate with each meal can be very effective. If there is an adequate amount of calcium in the diet—if supplementing with calcium citrate, for example—it will combine with the oxalate in the GI tract, precipitate out in the stool, and then be eliminated in the stool.

The optimum dosage is approximately 300-350 mg calcium as calcium citrate for a total of 1000 mg (one gram) of calcium a day. If you’re taking this you don’t need additional sources of calcium. An even better approach would be to use magnesium citrate. The adult dosage is about 300-400 mg a day. Some practitioners recommend up to 1000 mg but many people report problems with diarrhea if they exceed 400 mg. Again, a divided dose would be best, taking the magnesium citrate with each meal.

The amino acid arginine helps to prevent the depositing of oxalates in the tissues. The omega-3 fatty acids and cod liver oil are also very effective in preventing oxalate deposition. The omega-6 fatty acids, mostly from commercial vegetable oils, behave in the reverse, and accelerate the deposition of oxalate.
The supplement that is most helpful is vitamin B6. This costs only pennies a day and is extremely safe.

There are a number of medical tests for oxalate status, it is too bad that doctors don't take the extra steps to meausre IC patients oxalates and they seldom test for yeast markers. Typically when the yeast marker is very high, the oxalate marker is also very high.


SUPER HIGH OXALATE FOODS

Spinach	Lime peel	Chocolate
Soy protein	Rhubarb	Instant coffee
Tofu	Swiss chard	Leeks
Peanuts	Parsley	Tea
Peanut butter	Sweet potatoes	Okra
Pecans	Pokeweed	Wheat germ
Lemon peel	Black pepper

Important Nutriets You Need In Your Diet

While we’ve come to expect certain physical and mental changes as an inevitable part of getting older, the fact is that the foods we eat—or don’t—may speed those processes along, aging us before our time. The reason is simple: “We eat too many processed foods,” says David Katz, MD, director of Yale University’s Prevention Research Center. “They’re often high in calories and low in nutrients such as vitamin B12 and omega-3s, so we end up with islands of deficiencies in a sea of excess.” These inadequacies can result in symptoms we tend to assume are due to aging, such as the four below. Work with a professional nutritional consultant who believe in the traditional diet to determine whether adjusting your diet or adding a supplement can help you look—and feel—healthier.

"Organic foods and grass fed animal products worth your hard earned money".

Avoiding animal protein ages you.
 
Why it’s aging you: You may lack of vitamin B12. which is essential for energy.
Found only in foods that are derived from animals, this nutrient helps regulate your metabolism and energy production and is key to maintaining a healthy brain and nervous system. “Fatigue is a classic sign of B12 deficiency, which usually occurs in people who don’t eat very much animal protein,” says Danine Fruge, MD, associate medical director of the Pritikin Longevity Center & Spa in Miami. Many IC patient are chewing chewing a lot of antacids which can also lead to B12 deficiency because antacids interfere with B12 absorption.

Good sources of B12 include seafood such as fish, clams, oysters, and mussels, as well as grass feed animals products that are free of antibiotics, steroids and hormones.

Supplement Solution
Take 250mg of vitamin B12 in tablet form every day to raise and maintain your B12 levels.
 
 
If you have poor eating habits or your 50 and older you should be taking a supplement that contains manganese and copper. 

 Manganese and copper, which help prevent joint pain.Because manganese and copper are both essential for maintaining joint cartilage and flexibility, “in most cases, supplementing these nutrients reverses the joint deterioration and eliminates the pain,” says Dale Peterson, MD, director of the Comprehensive Wellness Center in Sapulpa, OK. “The body can actually repair a significant amount of damage if it’s given the proper support.”

Food Fix: Nuts, beef, and spinach are good sources of manganese and copper.


Fish and Fat
 
Fish and healthy oils (organic cold pressed olive oil) offer the best source of omega-3 essential fatty acids ,which help prevent memory loss.
“These fatty acids are part of the brain’s building blocks,” explains Andrew Weil, MD, director of the Center for Integrative Medicine at the University of Arizona. “If you’re not getting enough in your diet, the architecture of the brain becomes weak, and brain function, including memory, suffers.” But it’s not only the amount of omega-3s that’s important; the balance between omega-3s and omega-6s is equally crucial. “Our diets are flooded with omega-6 fatty acids, mostly from processed foods,” says Dr. Weil. “The more omega-6s you eat, the more omega-3s you need to balance your levels. Most of us aren’t eating enough omega-3s and are eating too many omega-6s which is found in processed food.”

Food Fix: First, reduce your consumption of refined and processed foods much as possible, and cook with olive. Then, eat 3 1⁄2 ounces of wild salmon and 3 1⁄2 ounces of herring, sardines, or halibut each week. Add 2 tablespoons of freshly ground flaxseed to oatmeal,  or shakes daily, and garnish salads or hot cereal with 1 tablespoon of walnuts 5 days a week. Finally, enjoy 9 to 12 almonds 4 times a week. Soak your nuts overnight before eating. This release live enzymes and makes nuts digestible.

 Packaged foods are high in blood pressure–spiking sodium—and fresh fruits and veggies contain blood pressure–lowering potassium.

“Having too little potassium in your diet magnifies the toxic effects of excessive salt intake,” Dr. Fruge says. Most processed foods have added sodium but no extra potassium, so if your meals come from boxes, you’re likely at risk. Worsening the situation, when your kidneys try to flush out the salt, you lose even more potassium. “The imbalance damages blood vessels, driving up blood pressure,” Dr. Fruge notes. “Eating better can correct the problem.  Foods high in sodium and using table salt increase IC related pain.  Potassium helps relax tight, tense muscles. It is a shame that IC patients have been made to fear potassium.

Use unrefined sea salt, cut out processed and canned foods, and eat seven to nine servings of fruits and vegetables every day.

Eating well equal less pain and a better quality of life.

In Health

Gloria Prater, ICAF

How to Protect Yourself Against Cancer With Food

Once a rare disease, cancer is now widespread, affecting as much as one-third of the population. The rise in cancer in the West has paralleled the rise in factory farming and the use of processed foods containing vegetable oils and additives.

The best approach to cancer is prevention.

Traditional diets, containing animal and plant foods farmed by nontoxic methods, are rich in factors that protect against cancer. Many of these protective factors are in the animal fats.
Vegetarianism does not protect against cancer. In fact, vegetarians are particularly prone to cancers of the nervous system and reproductive organs.

 

Nutrients in Whole Foods that Protect Against Cancer

Vitamin A: Strengthens the immune system. Essential for mineral metabolism and endocrine function. Helps detoxify. True vitamin A is found only in animal foods such as cod liver oil; fish and shellfish; and liver, butter and egg yolks from pasture-fed animals. Traditional diets contained ten times more vitamin A than the typical modern American diet.
Vitamin C: An important antioxidant that prevents damage by free radicals. Found in many fruits and vegetables but also in certain organ meats valued by primitive peoples.
Vitamin B₆: Deficiencies are associated with cancer. Contributes to the function of over 100 enzymes. Most available from animal foods.
Vitamin B₁₂: Deficiencies are associated with cancer. Found only in animal foods.
Vitamin B₁₇: Protects against cancer. Found in a variety of organically grown grains, legumes, nuts and berries.
Vitamin D: Required for mineral absorption. Strongly protective against breast and colon cancer. Found only in animal foods such as cod liver oil, lard, shellfish and butterfat, organ meats and egg yolks from grass-fed animals. Traditional diets contained ten times more vitamin D than the typical modern American diet.
Vitamin E: Works as an antioxidant at the cellular level. Found in unprocessed oils as well as in animal fats like butter and egg yolks.
Conjugated Linoleic Acid (CLA): Strongly protective against breast cancer. Found in the butterfat and meat fat of grass-fed ruminant animals.
Cholesterol: A potent antioxidant that protects against free radicals in cell membranes. Found only in animal foods.
Minerals: The body needs generous amounts of a wide variety of minerals to protect itself against cancer. Minerals like zinc, magnesium and selenium are vital components of enzymes that help the body fight carcinogens. Minerals are more easily absorbed from animal foods.
Lactic Acid and Friendly Bacteria: Contribute to the health of the digestive tract. Found in old fashioned lacto-fermented foods.
Saturated Fats: Strengthen the immune system. Needed for proper use of the essential fatty acids. The lungs cannot function without saturated fats. Found mostly in animal foods.
Long-Chain Fatty Acids: Arachidonic acid (AA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) help fight cancer on the cellular level. They are found mostly in animal foods such as butter, organ meats, cod liver oil and seafood.
Co-enzyme Q₁₀: Highly protective against cancer. Found only in animal foods.

 

Compounds in Processed Foods that Can Cause Cancer

Trans Fatty Acids: Imitation fats in shortenings, margarines and most commercial baked goods and snack foods. Strongly associated with cancer of the lungs and reproductive organs.
Rancid fats: Industrial processing creates rancidity (free radicals) in commercial vegetable oils.
Omega-6 fatty acids: Although needed in small amounts, an excess can contribute to cancer. Dangerously high levels of omega-6 fatty acids are due to the overuse of vegetable oils in modern diets.
MSG: Associated with brain cancer. Found in almost all processed foods, even when "MSG" does not appear on the label. Flavorings, spice mixes and hydrolyzed protein contain MSG.
Aspartame: Imitation sweetener in diet foods and beverages. Associated with brain cancer.
Pesticides: Associated with many types of cancer. Found in most commercial vegetable oils, fruit juices, vegetables and fruits.
Hormones: Found in animals raised in confinement on soy and grains. Plant-based hormones are plentiful in soy foods.
Artificial Flavorings and Colors: Associated with various types of cancers, especially when consumed in large amounts in a diet of junk food.
Refined Carbohydrates: Sugar, high fructose corn syrup and white flour are devoid of nutrients. The body uses up nutrients from other foods to process refined carbohydrates. Tumor growth is associated with sugar consumption.

 

The Weston A. Price Foundation A reliable source of accurate nutrition information.

 www.westonaprice.org