May 222013
 

We posted these info morsels a while ago on the AvoidGluten FB. In case you overlooked the info there, it is worth repeating:

Allergy and/or Contamination Alert: Xanthan gum, Guar gum, Locustbean gum (carob) are used in most “glutenfree” labeled products. These include: flour mixes, cookies, breads, etc. as binders as well as in yoghurts, ice creams and other dairy products, chewing gums, drinks, cosmetics, and more.

Here is why you want to stay away from these Gums – not only if you are trying to be glutenfree…

Gluten Contamination ALERT:

Xanthan Gum

  • “Xanthan and Guar Gums – Xanthan gum is created by the fermentation of corn sugar with the same bacteria that creates the black spots on cauliflower and broccoli.
  •  Xanthan gum is used to prevent oil separation and is found, along with guar gum, in foods such as ice cream. Many people are allergic to xanthan gum as it can be a derivative of corn, wheat and soy.”
  • => Stay away from glutenfree labeled products containing Xanthan Gum since it is produced on corn, soy or wheat and may be contaminated!
  • Warning: “Residual wheat gluten has been detected in the xanthan gum made on the wheat substrate.” http://www.allallergy.net/fapaidfind.cfm?cdeoc=2322

Guar Gum

  • may not be tolerated by those sensitive to gluten, especially if also experiencing reactions to fruit-latex and legumes…
  • “Mainly used in the paper, food, cosmetic, pharmaceutic, textile, printing, polishing and atomic metal processing industries. Also used as a thickener and emulsion stabilizer. Suspending agent. Bulking agent. Binder for meats, cheese spreads, etc. Keeps tablets bound. Used in toiletries. It is a fixing agent for colors and is used in carpet manufacturing to adhere the dye to fiber. In the process of making carpets, the guar gum can be easily aerosolized.”
  • http://www.allallergy.net/fapaidfind.cfm?cdeoc=731

Gluten Cross-reaction ALERT:

Locust Bean Gum / Carob

as thickener due to its coffee like properties. (Coffee often is misinterpreted by the immune system as gluten!)

Other:

  • “…which interfere with the body’s utilization of protein.”
    “The ingestion of carob bean gum caused a significant reduction in the absorption of Ca, Fe and Zn…”
  • “…warned that use of a carob seed preparation as a thickener could cause loose, gelatinous stools of sufficient frequency to warrant temporary withdrawal.”
  • http://www.allallergy.net/fapaidfind.cfm?cdeoc=253

So, What Replaces these “Gum” Thickeners?

  • Ground Chia seed
  • Ground Salvia seed

Both bind beautifully and even act as egg replacers (1Tbsp = 1 egg).

Grind your own to preserve their high omega-3 and nutritional benefits.

Chia and Saliva seed are available in good Health Food stores.

Mar 032012
 

Rethink your Health – Rethink your Breakfast

For decades, the Standard American Diet (S.A.D.) has suggested orange juice and cornflakes with milk (and sugar) for breakfast…
Then along came the Health Craze and updated the same S.A.D. breakfast to include freshly squeezed organic orange juice and fresh fruit topped with low fat, high carb yoghurt over muesli packed with grains, raisins and nuts, honey or sugar, all roasted in oil. While using healthier ingredients, suddenly we ended up with more calories and a whole lot more carbohydrates.

The unpleasant result of good intentions:
a sugar, starch and fat bonanza that promotes, inflammation, cravings among weight gain, hormone imbalances amid general ill health.

If there is any time for low carbohydrates, it is breakfast.

#1 Rule: Breakfast is Protein Time

Think ahead: Cook a little extra salmon, chicken or other light meat for dinner the evening before.

Breakfast Idea #1:

· Egg-feast: Gently heat the shredded or finely sliced protein in the skillet. For a change, add a handful of chopped veggies. Add, the lightly beaten egg(s), cover, and finish into an omelet.

Breakfast Idea #2:
· Boiled Eggs: Either chopped or whole, served with lettuce leafs or the protein almond crackers (see below).

Breakfast Idea #3:
· Swiss Greens: Heat up a skillet. Meanwhile, coarsely chop a head of romaine lettuce or a few ribs of Swiss chard with lots of greens, Chinese Yuk choy, or other leafy greens. Add a little olive oil to the skillet. Add a handful of almonds and the greens. Cover and finish on low-medium heat for 5-6 minutes. — The romaine turns slightly crisp and sweet and the almonds will be pleasantly roasted.

Breakfast Idea #4:
· Egg-free: Wrap meat protein leftovers in a nori sushi wrapper, a leaf of romaine lettuce, Belgian endive or radicchio. — Make a “veggie mayo” from your cooked veggie leftovers, peas, chickpeas, carrots, celeriac, sweet potatoes, avocados, etc.

Breakfast Idea #5:
· Almond Crackers/Cookies: This batter takes 2 minutes to make while the oven heats up.

Grind a handful of almonds with a teaspoon of flaxseed, chia or salba seed in your coffee grinder of magic bullet. Blend in a little sea salt, a teaspoon of glutenfree baking powder, and a heaping tablespoon or two of gf arrowroot flour or gf tapioca flour or gf rice flour. Then mix in a couple of tablespoons of olive oil and sufficient water to turn it into a paste to drop by the spoonful onto a large flat cookie sheet. The thicker the batter, the “meatier” the crackers or cookies; the thinner the batter, the thinner and crispier the crackers. Bake at 350F for 5 to 10 minutes until lightly browned.
— Enjoy with an easy homemade olive tapanade, avocado or tuna-artichoke heart guacamole, peanut or almond butter, etc.

Proteins for breakfast up your brainpower, energy, a lasting feeling of satiety and a good mood to boot.

 Posted by at 7:48 PM
Feb 102012
 

Q: Many people are allergic to dairy as well as Gluten. The allergies seem to go hand in hand. Why is that?

The Short Answer:

  • every gluten molecule contains 15 receptor sites for Opioid Exorphins
  • every casein molecule contains 8 receptor sites for Opioid Exorphins

Both, glutens and casein, are addictive (their morphine/opioid connection!)

The (medium) Long Answer:

Both tend to destroy the gut mucosa barrier in those genetically not set up to handle them.
Since there is no health without a healthy gut mucosa, ingesting gluten and/or casein may trigger:
  • inflammation (acute and/or chronic, i.e. build-up over time)
  • -> over time leading to leaky gut syndrome
  • -> food and environmental toxins being dumped directly into the bloodstream

As a result the body tries to quench the inflammation:

  • leaching of calcium from bones and teeth to buffer blood pH value
  • -> bone loss, tooth enamel loss, osteopenia, osteoporosis
  • -> rheumatoid arthritis, osteo arthritis, fibromyalgia

All this leads to…

  • lack of mineral, nutrient absorption
  • -> physical / mental weakness, tiredness, chronic fatigue syndrome, etc.
  • -> sleep disturbance
  • -> heart irregularities, anxiety

and also:

  • kidney issues, UTI
  • shortness of breath, asthma, allergies

Over time the system develops…

  • weakened immune system
  • thyroid and adrenal issues
  • fertility problems
  • skin issues

etc., etc.

TESTING

These days it is so easy to “test” for the necessary underlying genes that predispose an individual to gluten and/or casein sensitivity. When we know if our body runs on “gasoline” or on “diesel” we will be able to avoid most health issues by feeding the body the right fuel.

 Posted by at 2:27 PM
Jan 132012
 

Comment of a dog owner newly switched to RAW feeding:

I think the raw diet (still with some kibble as I am transitioning them) is affecting [my two big dogs’] behavior. Both seem more relaxed and less hyper. Hmmm… I really hope that this is the case in the long term.

Dearest Doggy Friend,

good observation. A dog fed a natural diet will be happier and healthier. That is exactly why many of us more experienced dog owners have been feeding RAW for decades.
Not to worry, you will never see your dogs’ behavior revert unless you put them back on commercial CRAP food (CRAP = Cereal Reinforced Altered Protein – one of those 1960s misguided and destructive marketing ploys praised to make our  life easier).

Dogs simply are not grain eaters.

  1. like us gluten-sensitivity or celiac individuals, dogs lack the enzyme needed to digest grains and any of the carbohydrates.
  2. neither can dogs handle the sugar boost they get from being fed any starches/carbohydrates.
  3. to be digested, grains and starches need saliva and lots of chewing (IF the necessary enzyme is available to process them past the stomach!). I have yet to see a dog chew!

For comparison in people – 101 of Anatomy and Physiology:
carbs are digested in the mouth – proteins in the stomach – fats in the small intestines.

Why do you think cancer tumor rates in dogs have gone up?
– (sugar feeds cancer cells)

Why do you think there are so many more fat dogs?
– (excess sugar stores in fat cells)

Why do you think diabetes rates in dogs are going up exponentially?
– (not only can dogs not process starches, they also don’t produce the amount of insulin needed to move carbohydrates/sugars into the cells where they could be converted into energy)

Why do you think so many dogs develop stomach ulcers?
– (wolves don’t!)

Why do you think there are more dogs with behavioral issues?
– (comparable to ADD/ADHD, schizophrenia, etc.)

Why do you think so many dogs are on ritalin or antidepressants?
– (ditto!)

Why do you think so many dogs are developing epileptic seizures?
– (same in people many of whom now are being diagnosed with underlying gluten-sensitivity or celiac disease instead)

Why do you think so many dogs develop tendon and bone issues?
– (mineral imbalances, lack of mineral absorption and dog-appropriate nutrients)

Why do you think veterinarians are starting to diagnose celiac disease in dogs?
– (stunning to see the growing number of articles in DVM journals)

It is no day too soon for you to make the transition to

RAW FOR YOUR DOGS.

 Posted by at 12:24 PM
May 052011
 

Question:
I recently have been diagnosed with diabetes (type 2, I believe) but also now have to inject insulin. Will I have to inject insulin for the rest of my life?

Answer:
You are raising a question that concerns at least one in two individuals worldwide—either that someone in their closest surroundings is affected or they don’t know yet that they too might be at risk of developing diabetes later in life.

Unfortunately, the way we are diagnosed and treated for diabetes mostly happens via high blood sugar (HBS) results. Yet, high blood sugar is a result not the cause of the disease!

Blood sugar imbalances may point to a lack of insulin production, genetic predispositions or of insulin resistance. Simplified, insulin levels determine the main difference between type 1 and type 2 diabetes.
• Type 1 diabetes caused HBS levels can be due to certain genetic predispositions (such as gluten intolerance or full-blown celiac disease) or of hypoinsulinism (low or no insulin production).
• Type 2 diabetes caused HBS levels are mostly due to insulin resistance and much of the time involves hyperinsulinism (excess insulin levels or production).

Clearly, while HBS leads to a mainstream medicine diagnosis of diabetes, not all diabetics are alike nor should their condition be addressed alike.

However, most doctors simply follow the prescription recommendations of the pharmaceutical drug producers. Thus, prescription mostly is based on HBS results—not on insulin production levels.

Many type 2s, therefore, receive extra insulin (“to reduce their HBS levels”) despite their body already over-producing its own insulin and them having turned insulin resistant. No wonder, therefore, that even more unprocessed sugar is deposited in their fatty tissues, adding to weight gain, increased heart and kidney disease risk and, obviously, ever growing insulin resistance.

It surely defies logic to systematically prescribe additional insulin to every type 2 patient— possibly with already high insulin production levels—if they fail to control their blood sugar levels. On the other hand, genetic lack of insulin production seems to intuit the prescription of additional insulin.

Luckily, change in treatment approach is on the horizon. Increasingly, the medical system is starting to acknowledge shortcomings of its approach to diabetes. The focus is shifting from diagnosis and treatment approaches mainly based on HBS levels to one based on insulin production levels.

February 27, 2011 ScienceDaily reported the new availability of a simple home-based and stable urine test that measures the ability to produce insulin in patients with type 1 and type 2 diabetes (source and date of availability in Canada unknown!).

The test was developed at the U.K. Peninsula Medical School by an Exeter-based team lead by Professor Andrew Hattersley and addresses urine C-peptide creatinine ratios. Read more

As a simple home test, this new test replaces multiple blood tests that would have to be taken at a hospital or lab. It is marketed particularly for its advantages to children. Unfortunately, this way of marketing devalues the test’s unique value as an important distinction tool between hypo and hyper insulin production.

Meanwhile, we patients bear the responsibility of pointing out to our GPs and endocrinologists the importance of insulin production level measurements (at different times of the day and over several days) before simply accepting their insulin injection prescriptions.

Only you can make the decision about what will work best for you and your body. Raising relevant questions is important. Have your doctor help you or consult with a qualified natural medicine professional before you decide on your customized plan of action.

 Posted by at 6:18 PM
Apr 282011
 

Question: Recent studies claim that calcium supplements increase heart disease and stroke risk—particularly in women. Should I stop taking my calcium supplements?

Answer: Unfortunately, we tend to think of research trials and their results as infallible. Some research results may be confusing or, worse, represent a partial truth as the gospel. Many research projects may overlook important prerequisites.

For instance, the recent calcium research project fails to report on several highly important factors such as…
1) What forms of calcium supplements were taken and in what amounts?
2) Did the trial subjects have any pre-existing inflammatory conditions such as absorption issues (bloating, gas, diarrhea, constipation, etc.), liver or pancreas problems?
3) Since stress raises cortisol levels (an inflammatory hormone) what were the stress levels of the trial subjects?
4) Did the trial subjects have any pre-existing forms of arthritis and/or bone density issues?
5) Were the trial subjects all on the same diet and what kind of diet were they on?
6) What kind of exercise style and amount did the lifestyle of the trial subjects include?

Here are some indisputable facts:
Calcium plays a major role in the biochemistry of our body. But calcium is not solely the most important substance for our bone health. Among other tasks, calcium is instrumental in regulating the body pH balance by keeping down inflammation levels in the body.

So, how does calcium get into the arteries to cause heart or vascular disease? Inflammation makes body tissue acidic, a state that is untenable for the bloodstream. Consequently, calcium is leached from bones and teeth to buffer its acidic pH. But, once in the bloodstream, calcium won’t be reabsorbed back into the bones. Instead, it may…
• harden the arteries resulting in higher blood pressure
• contribute to plaque and hypertension by allowing triglycerides and cholesterols to build up in the arteries
• cause arthritic changes, pains and conditions by depositing dead calcium molecules in small or large joints.
• possibly cause muscle and other pain conditions (e.g. fibromyalgia, brain fog and vision issues)—think of calcium in the bloodstream of the body as “sand in the gears of an engine.”

So, it becomes clear that calcium belongs in the bones and out of the arteries. Heart disease and stroke may well be related to this leached calcium. However, it is highly questionable if excess blood calcium is directly related to supplemental calcium use.

Firstly, most individuals urged to use supplemental calcium suffer from some kind of pre-existing inflammatory condition. Bone loss, arthritis, etc. are direct indicators of natural calcium loss to buffer blood pH values as a result of chronic inflammation.

The calcium in the bloodstream of these individuals comes from their own bone and possibly not directly from their supplements. Calcium supplements need to be absorbed into the body via the small intestines (duodenum). But only calcium in citrate form or from nutritional greens is absorbable. Other forms—such as calcium carbonate, coral calcium, elemental calcium and many other forms—in addition to potentially contributing to kidney stones, may indeed end up contributing to heart events.

But, then again, even calcium citrate only gets absorbed if a person’s GI tract is intact and not experiencing any boating, gas or other inflammatory condition that may lead to nutritional malabsorption.

On another note, we often seem to forget that vitamin K besides being long esteemed as blood clotting factor also is instrumental in “keeping calcium in the bones and out of the arteries.” Many of the leafy green veggies provide vitamin K. But most of the usable vitamin K needs to be formed in our body’s intestinal tract (duodenum).

Consequently, the research conclusion that calcium supplementation raises the risk of heart disease simply indicates too superficial an approach.
Instead, research might want to look at the impaired function of an inflamed small intestinal duodenum as a possible cause of calcium and nutritional malabsorption (acidic pH), calcium leaching (leaky gut), lack of vitamin K production and other of its tasks such as bile release and pancreatic enzyme and insulin regulation as a cause for a raised risk of heart and vascular disease.

Only you can make the decision about what will work best for you and your body. Raising relevant questions is important. Have your doctor help you make your decision or consult with a qualified natural medicine professional before you decide on your customized plan of action.

 Posted by at 4:15 PM
Apr 062011
 

Instead of stressing how to live with and manage diabetes it is time to
Prevent and Avoid Diabetes!

Over 50 health conditions point to an increased risk of Diabetes 8 to 14 years before a possible diagnosis. These condition and approaches to avoid a future with diabetes are described in the Avoidiabetes Books by Rivkah Roth DO DNM®

See the newest numbers and report just released by the Canadian Government or read their April 4, 2011 Report…

 Posted by at 9:35 AM
Jan 032011
 

About the Central Role of the Duodenum

I have mentioned it before but it might not hurt seeing it in writing again…

  •  How well our digestion works determines how well our body and brain function.
  • The mucous lining in our intestines hosts the majority of our body’s lymph and immune system cells. This directly affects toxin drainage and defense from communicable diseases.
  • Inflammation anywhere in the body causes an acidic environment and triggers the calcium buffering mechanism: Calcium is forced to leach from bones and teeth into the blood stream in an attempt to balance the pH value.
  • Leached calcium plays a major role in bone loss (osteoporosis), calcium build-ups, heart disease (hardened arteries, high blood pressure / hypertension), various forms of arthritis, brain fog, vision issues, fibromyalgia, and many other conditions.

The first part of the small intestines following the stomach is the duodenum. A healthy and properly functioning duodenum…   

attaches to the…

  • anterior lumbar spine SI region (!!!).—To all osteopaths, chiropractors, body workers: you cannot expect a structurally stable low back and pelvic region until the gut is free of inflammation!
  • diaphragm (via the ligament of Treitz), possibly leading to signs of shortness of breath, GERDS, heartburn, tiredness, restless or light sleep, anxiety, etc.

controls…

  • how much and how often food is released from the stomach for absorption in the intestines.
  • bile release from gallbladder and prompts several other digestion-related liver functions.
  • enzyme release from the pancreas.

plays a role in the…

  • control of insulin production.

absorbs…

  • calcium and a majority of all other minerals and nutrients.

produces…

  • vitamin K (which then is stored in the pancreas and is responsible for calcium to remain in the bones and out of the arteries!!).

and…, and…, and…

Any or all of this does not function if we experience chronic or acute inflammation, bloating, dysbiosis (leaky gut syndrome), etc. or have been diagnosed with lazy stomach, irritable bowel (IBS, IBD), Crohn’s, GSE (gluten sensitive enteropathy), Celiac Disease (CD), or other gastrointestinal conditions.

The “Proof is in the Pudding”

After bariatric surgery (bypasses the duodenum and part of the jejunum) 90 to 95% of the patients no longer show signs of diabetes but suffer from the same mineral deficiencies a celiac would typically expect due to inability of duodenal absorption.

If you experience bloating or gas on a fairly regular basis or carry the proverbial “beer-belly” or a “spare tire” it is time to consult your doctor or a well qualified natural medicine professional.

 Posted by at 12:06 PM