Tag Archives: healthy-living

Junk it!

October 10, 2013 happyholistichealth 1 Comment

Junk food! Everyone knows the term, almost everyone has their favourite, and everyone when asked to name a few would be able to name many more than a few with no hesitation at all. There are certain foods that are immediately recognized as junk foods – many ‘take-away foods’, as well lots of others, packaged and sold in supermarkets or convenience stores – potato chips, biscuits, lollies, soft drinks – are all obvious inclusions. But, what about other junk foods that are masquerading as ‘healthier’ options?

Processed foods are those that have had the ingredients altered so they are no longer in their natural state. Humans have processed their food for millennia. Any food that’s prepared by drying, grinding, chopping or cooking is processed. Traditionally this was done to make the food more digestible or to preserve it for later, when food may not be available. Grain foods were processed, and cheese, sausage and wine are just a few others.

Modern processed foods may on the surface seem far less insidious than the widely accepted ‘junk foods’. But often they are just as bad for you. No longer are processed foods the artisan foods of the past. Now foods are industrially processed in factories. In fact most of the foods in the Aussie diet are processed.

Processing may be as simple as freezing or it may be putting together a complete meal ready to heat and eat. During the process many of the nutrients that are in the original food are destroyed leaving the finished product a far cry from the original, and certainly not in line with the traditional purpose of processing. Grains are treated with very high temperatures and pressure which destroys the nutrients, denatures the fatty acids, and the process even destroys the synthetic vitamins that are added. But not only does the extrusion process used for grains destroy the nutrients, in particular the amino acid lysine, it turns the grains into neurotoxins according to biochemist Paul Stitt in his book Fighting the Food Giants.

Processed foods often appear to be healthy. These days they may feature low-fat, low-carb, fortified with vitamins, fibre, iron, or minerals, no trans-fats, containing omega-3, high-calcium, plus many more. They may make claims to promote health such as ‘may reduce the risk of heart disease’. But they all have the flavour enhanced with excess salt, sugar or oil. Many processed foods like white bread, are essentially empty calories offering very little nutritional value, certainly far less than the wholefood alternative.

During processing part of the plant is often removed or purposefully changed. One example where you can see this is with wheat grains used for bread. The wholewheat grain forms with three layers, the bran, the germ, and the endosperm. (diagram) The bran is the layer where the fibre exists. Most nutrients and fatty acids are found in the germ. The endosperm is the starchy layer. The high nutrient density of grains only exists (and provides us with nutrients) when these layers are intact. During processing of the wholewheat grain into a loaf of white bread, most of the germ and bran is stripped away leaving just the starchy endosperm.

Take a look at the package or label on your white bread and notice all the ingredients that are listed. In the past bread was made by mixing whole milled wheat, often other grains or seeds, water, salt and a fermented dough starter, to create an easily digested, fermented bread, or sourdough loaf. Later yeast was used instead of the fermented starter. Traditonally, the bread mixture was kneaded and left to prove twice, unlike commercial breads which are only left to prove once. The extra steps in the process allowed the components of the grain, such as the phytic acid, to break down properly so they can be properly absorbed, or, as is the case with phytic acid which inhibits absorption of other minerals if it is not broken down, to prevent them interfering with efficient metabolism.

White bread packaging showing a list of ingredients which is far removed from those few ingredients found in traditional breads — White bread packaging showing an enormously long list of ingredients, far removed from those few ingredients required to make traditional breads

In commercial processed breads, the process is rushed through, with steps eliminated, and lots of other ingredients beside the basic ingredients that are needed to make home-made bread added. Preservatives, sweeteners, gluten, salt, soy flour plus many chemicals are all added to the mix.

Bread is a perfect example of the big problem with processed foods and also the pointer as to how to get around the problem. Traditional methods of food preparation allowed for the use of pure, wholefood ingredients. Home made foods did not need to have lots of chemicals straight out of the laboratory, many of which come with health cautions, added to stabilize the product and make it more appealing.

Home made food may include less than desirable ingredients, such as sugar, but at least the sugar is real sugar, and not a chemical version, and the butter is butter and not a questionable vegetable oil, or you can make the choice to replace the butter with a healthier fat option such as coconut oil. With processed foods there is no choice. You cannot opt to avoid trans fats or white sugar.

Many of the chemicals, including vitamins and minerals, that occur in a plant work together to help the plant grow and survive more efficiently, and they also work together in a synergistic balance once they enter your body and are metabolized. But when foods are processed the natural balance between the different chemicals in the original food is upset so their effect on your body and the way in which they work, is altered. Many extra chemicals also need to be added to processed food to stabilize the product, or to make it look, taste, or feel more appealing, and these are rarely good for you

HOW TO AVOID PROCESSED FOODS

Sometimes it is difficult to know whether or not a food is processed, and the first step is to get a few guidelines to help you recognize them when they are traveling incognito. It all comes down to reading the ingredient list, because even a glance at the list will often set the alarm bells ringing. If the product has a long list of ingredients then you can be pretty sure it is processed. The case with the bread is a good example, where the food should have only a few ingredients when made according to traditional methods, often there may be eight, ten or even fifteen on the label.

If the food has a long list of ingredients where there should only be a few it is likely processed.

If you don’t recognize many of the ingredients, or can’t pronounce them, then it is probably highly processed.

If it has a very long shelf life – the ‘use by’ date is way off in the future it is processed.

If it contains trans fats, MSG, or lots of numbers it is definitely processed. In fact about ninety-five percent of processed foods contain MSG.

Take-away foods are a real trap. Aside form the obvious problem with deep frying foods like fish and chips, even foods that seem ok are loaded with highly processed ingredients. Pizza for instance, is covered in oils, processed meats and cheese. The kids menu is particularly bad, generally comprising only highly processed foods such as nuggets, chips and pasta (which is white and therefore highly processed). Salad, vegetables or a baked potato are all less processed options. Beware though of some of the ‘take-away salad chains’ as many of their salads are loaded with processed ingredients in the dressings, again take a quick look at the ingredient list.

If you set out to eat more fruit and vegetables then you will find you have naturally replaced many processed foods with more natural ones without even being aware of it. Get to know when they are in season and try to eat seasonally, as that is the way you will get the best level of nutrients available.

Look for suitable alternatives – porridge made from wholegrain oats (not quick oats) or quinoa makes a great alternative to boxed cereals. Other breakfast options might be eggs with spinach, asparagus or avocado, quinoa with fruit and nuts, fruit salad and yoghurt, high-fibre-superfood fruit smoothies, omelettes with different vegetables, homemade baked beans, bircher muesli with fruit, green juice. When I have some time I enjoy stir-fried vegetables.

We are all time stressed these days, but the very best way to avoid processed foods is to make foods yourself. Instead of just watching Masterchef, get out in the kitchen yourself and cook up your own junk foods. When you make cakes, muffins or biscuits yourself you can use real eggs, butter or good oils and avoid artificial colours, preservatives and trans fats. Make your own oven-baked potato wedges and avoid the additives. You can flavour them with spices like sumac for an extra kick. Invest in a bread maker, making bread at home is so easy these days, you can even start your own sourdough bread starter.

This is the way to start back to good health through our eating, by reclaiming a few of the best practices of the past, by becoming aware enough to check out what we are consuming before wolfing it down, and by selecting foods that look like they may have come from the garden.

Simple really!

What are your favourite ‘junk food’ alternatives?

Disclaimer.

All information and opinions presented here are for information purposes only and are not intended as a substitute for professional advice offered during a consultation. Please consult with your health care provider before following any of the treatment suggested on this site, particularly if you have an ongoing health issue.

Source articles

http://www.foodinsight.org/LinkClick.aspx?fileticket=wtg018sd8qk%3D&tabid=1398

http://foodmatters.tv/articles-1/dirty-secrets-of-the-food-processing-industry

http://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/

http://www.healthy-food-site.com/processed-food.html

http://www.westonaprice.org/modern-foods/wheaty-indiscretions

Related articles

10 Things the Processed Food Industry Does Not Want You to Know (wakingtimes.com)
Nine reasons to never eat processed foods again (laceysorganics.wordpress.com)
Organic Junk Food is still… junk food (agricultureproud.com)

Uncategorized

Spirulina, The Supergreen Solution

September 13, 2013 happyholistichealth 11 Comments

Spirulina is one of my favourite superfoods because it is one of the most nutritious plant-like organisms known to humans. I regard it as the ultimate superfood powerhouse. Although there are other super-greens such as chlorella, spirulina is almost like the supergreen equivalent of a “multi-vitamin”, a great all-rounder. Its nutritional benefits are both vast and impressive, making it an invaluable food especially for vegetarians, vegans, anaemics, diabetics and anyone who is nutritionally compromised.

Spirulina is one of the oldest life-forms on the earth and it helped produce our oxygen-rich atmosphere billions of years ago. Actually a blue green algae, it is a 100% natural and highly nutritious micro water plant. It is found in both the ocean and large warm alkaline fresh water lakes.

Spirulina is so nutrient dense you could survive on it and water alone.

Health Benefits

Spirulina earns its superfood powerhouse status because it has the highest concentration of digestible vegetable protein (60-70%) with a perfectly balanced combination of essential amino acids. This is more protein than you will find in beef, chicken or soybeans.

One of the most common vitamin deficiencies found in a vegan or vegetarian diet is vitamin B12. When you consider that Spirulina also contains large amounts of Vitamin B12, which is very difficult to find in other plant foods, it is easy to understand why it makes such a great choice for vegetarians.

Spirulina is loaded with other nutrients in addition to B12. It is very rich in iron, which is a mineral that is very commonly deficient. Spirulina also contains calcium, magnesium, and Vitamins A, B, C, D, E and K. There are also small amounts of a number of other minerals. There is no use in ingesting lots of minerals if they are not absorbed, but Spirulina actually improves mineral absorption and so the abundance of minerals it contains can be utilized properly by the body.

Spirulina is a wonderful plant source of the essential fatty acids linolenic acid (omega-3) and GLA (omega-6), offering a great source for anyone who cannot get their essential fatty acids from fish oil.

There is always some concern about the effect on processing and shelf storage on nutrients. But Spirulina only grows in extremely warm conditions and it has the ability to withstand the high temperatures that are always involved in processing, able to retain its nutritional value unlike many other plant foods which deteriorate at these temperatures.

It only contains 3.9 calories per gram and still has all of these great benefits. It is a low calorie, nutrient dense

The immune boosting qualities of spirulina can never be over stated. With its unique ability to fight infection, enhance cellular functioning, and even keep cancer at bay, it has a wide range of uses.

Here are some ways that Spirulina is beneficial:

Boosts energy – it is a source of life force or vitality
Protection against viruses including flu, herpes, mumps and measles
Promotes healthy nerve tissue
Increases antioxidant protection to fight free radicals
Improves digestion and gut health Improves age spots, eczema, acne, rashes
Fights the ageing process,
Curbs the appetite to help weight loss
Aids glaucoma, cataracts, poor vision
Improves allergies & respiratory function
Helps to detoxify radiation out of the body
Plus it fights heart disease, reduces arthritis, osteoporosis, diabetes and depression, and lowers bad cholesterol

Because it is so easily digested it packs a powerful punch when it comes to all these benefits.

What to look for

Good Spirulina has no side effects, and this is one product that you need to be absolutely certain of the quality. Contaminated blue-green algae is incredibly toxic to the system and can cause a range of fresh health problems such as liver damage. Because Spirulina easily absorbs nutrients from water, if the water contains pollution or heavy metals, these will be highly concentrated in the Spirulina cell. If this happens, then this kind of Spirulina is no longer suitable for human consumption. There are a number of Spirulina products on the market that are of questionable quality so select carefully. Either research well or buy from a qualified practitioner.

Spirulina comes in powder or tablet form and it is easy to tell if it is good quality or not. Quality tablets are made without sugar, starch fillers, animal parts, preservatives, stabilizers, and colours. They are a uniform dark green colour without any light coloured specks. You can take up to about twelve a day, and some people take even more. But start out with three and increase to six over a couple of days. You can take them all at once or spread over two doses. The recommended dose for adults is 5-10 per day.

When I am going on a long-haul flight I take lots of Spirulina on the day of the flight as well as the day before and the one after. It is part of my ‘flight regime’ to help overcome the bad effects of air travel.

Powder is a better choice if you want to add spirulina to smoothies, juice or other foods. 100% pure powder is also a uniformly dark green colour. You feel the effects very quickly because the powder is easily digested. Because Spirulina is a natural food and NOT a supplement you can’t take too much. If you take more than you need it is like overeating. You can take two or more tablespoons a day but a good way to start is with one teaspoon (5 grams) added to drinks or other foods. The drink or smoothie colour will change to dark green but it doesn’t really affect the flavour. You can gradually increase the amount over time to two teaspoons (10gms) per drink.

I use the brand Hawaiian Pacifica made by Microorganics in my clinic as I know it to be high quality and free from toxic heavy metals. Just for the record, I have no affiliation with this company or product, and only recommend it to you to help your health. (I also like this one personally as it is easy to swallow)

If you are very run down or have a debilitating illness keep the amount you take low. You will get enormous benefit from the smaller amount and the smaller quantity will not push your body too fast or too hard.

Avoid alcohol, soft drinks or coffee for about 30 minutes after taking the spirulina as these will destroy some of the nutrients and enzymes.

People with hyperparathyroidism or phenylketonuria should not take spirulina.

Disclaimer.

Uncategorized

Natural Ways To Deal With This Galling Problem

August 29, 2013 happyholistichealth 1 Comment

Dandelion, a classic bitter herb stimulates bile production as well as bile action.

Gallstones are a common condition and gallbladder removal is one of the most commonly performed surgeries in Australia, where about 18,000 are performed using keyhole surgery each year.

The gallbladder is a small pear shaped pouch-like organ in the upper abdomen just under the liver, that works alongside the liver to digest foods and eliminate toxins. It is responsible for breaking down fats, mostly cholesterol, so that they can be absorbed through the walls of the small intestine.

Bile is made in your liver from recycled red blood cells, cholesterol and bile salts (minerals). The bile then passes from your liver into the bile duct and gallbladder which acts as a storage house. Here the bile is concentrated ready to be released when it is required. After a fatty meal more bile is needed to digest the extra fat and can be released quickly from the gallbladder into the intestine to help with digestion.

When your gallbladder is not functioning well it can affect your energy level, your weight, exacerbate thyroid conditions, cause bloating, gas and stomach pain and other miscellaneous pains. But many people nowadays have poorly functioning digestive systems and often regard many of these symptoms as being normal.

Many people have gallstones and are not even aware of them as they have no obvious symptoms. But for some the presence of gallstones can cause excruciating pain and other symptoms.

Bile is usually liquid, but when the different components are out of balance the bile hardens and over time forms gallstones. They can be the result of insufficient amounts of bile or an excess of cholesterol (fat) in the bile. At first the fat clumps to form a sludge. With time this sludge thickens to become first ‘sand’, then ‘gravel’ until eventually the ‘gravel’ becomes one or more gallstones, which can be as big as a golf ball. They form in the liver and most of them are carried through into the common bile duct on their way to the small intestine.

English: Opened gall bladder containing numero... — Opened gall bladder containing numerous gallstones resembling pebbles (Photo credit: Wikipedia)

Problems arise as the gallstones pass from the liver through the common bileduct. When a stone begins to make its way down this tube the result can be what is known as biliary colic. Pain suddenly starts under the ribs on the right side, sometimes radiating up into the back, getting steadily worse for a few hours until the stone passes out of the bile duct and into the intestines. It can be accompanied by sweating, vomiting and great restlessness. The attack passes, but will recur again later.

The next stage of gallbladder disease, cholecystitis, is similar to biliary colic but involves inflammation and fever and vomiting. The pain is often stronger and lasts longer and jaundice occurs if the stone becomes stuck along the way. If the stone gets impacted in the neck of the gallbladder it impedes the flow of bile and the gallbladder eventually becomes infected. This is when a major attack occurs, often requiring surgery.

After the gallbladder is removed the bile drips steadily into your intestines. Because there is no longer anywhere to store it, there are no reserves for the body to draw on if it has to digest a greater amount of fat so it becomes vital not to eat large amounts of fat that will overwhelm the system.

There are a number of factors that make you more susceptible to gallstones.

They are twice as common in women than men.
It seems that oestrogen plays a role and having more children puts you more at risk.
So does pregnancy, obesity, liver disease, diabetes, high fat diets, the contraceptive pill, a sedentary lifestyle, family history of gallstones and some forms of anaemia.
Their incidence also increases with age particularly for those over sixty years old.

Some Natural Ways To Prevent Gallstones

The gallbladder works with the liver to digest food and eliminate toxins. When either of them is clogged up from poor nutrition or a buildup of toxins the cholesterol in the bile crystallizes to form gallstones. Gallstones are far more difficult to break down than to prevent, so it is worth taking steps to keep your liver and gallbladder happy.

Gallstones won’t form if you are digesting fats properly. However, removing fats totally from your diet, while it might seem like an easy option, is not the answer. Your body needs fats in order to function efficiently and therefore it is a matter of choosing better forms of fat and digesting those fats well. In fact eating fats helps to prevent the bile in the gallbladder from stagnating as it promotes the flow of bile.

HEALTHY FATS

The best approach lies with choosing healthy fats. Olive oil, coconut oil and saturated fats from grass-fed animals for instance, actually help assimilate nutrients from foods that help to maintain a clean liver and gallbladder. Select foods rich in omega-3 fatty acids such as oily fish or chia seeds, to reduce the toxic burden. One way to help break down the fat in your meal is to have lemon juice before you eat. Add it to warm water as a tea and drink thirty minutes before eating. It will cut through the fat making it easier to digest.

Avoid unhealthy fats and oils such as canola oil, soybean oil or other vegetable-based hydrogenated processed oils as they cause inflammation and chronic inflammation leads to chronic disease. In addition chronic inflammation causes high cholesterol. Don’t include foods high in unhealthy fats like burgers, fried foods, ice-cream, or cheese.

Raw, unfiltered apple juice is a useful way to support the gallbladder.

FOODS

Liver and gallbladder health is strongly affected by what you eat. Foods are perhaps the simplest way to make changes to your health. Here are a few that will support your gallbladder or even dissolve gallstones.

1. Apples are a great friend for the gallbladder and eating apples is a particularly useful way to support the gallbladder. They contain pectin to soften and disintegrate existing gallstones and prevent new ones forming. Raw, unfiltered apple juice is very rich in pectin. Juicing reduces inflammation and enzymatically helps to detoxify your liver and gallbladder. Good selections to add to apples are lemons, celery, tomato and beets. Another wonderful apple juice variation is to add Apple Cider Vinegar mixed with malic acid to it, which makes a great gallbladder flush. The richest source of malic acid is apples.

2. There are a number of foods that are perfect for offering support to the liver, and therefore the gallbladder. Green vegetables including artichokes, rhubarb, beets and cruciferous vegetables (cauliflower, broccoli etc) stimulate bile production. Other helpful foods include green leafy vegetables, fresh ginger, and foods rich in pectin. Add them to your meals wherever you can.

3. Diets high in refined carbohydrates are a problem because they reduce the solubility of the bile, making it more likely to ‘sludge’

4. Eat lots of soluble fibre (apples, celery, dark green leafy vegetables) which goes a long way to help prevent gallstones forming and can even reverse them once they have formed.

5. Having sufficient bile is also essential and some foods that promote bile production and flow are artichokes, beets, dandelion root, and turmeric.

6. Turmeric is certainly a powerful antioxidant and anti-inflammatory food. Adding it to your meals helps maintain a healthy gallbladder by improving the solubility of your bile, so that it is able to break down the minerals and cholesterol in it more efficiently. You can take also take curcumin (the active component of turmeric) as a supplement – 300mg of curcumin three times a day.

Support For Your Liver And Gallbladder

Because the liver and gallbladder work alongside each other, taking care of your liver also benefits your gallbladder. Reducing your toxic load greatly reduces the strain on your liver and how hard it has to work. You can do this by reducing your intake of caffeine, alcohol and unnecessary medications. In addition try to reduce any toxins you are exposed to, but don’t actually ingest. Hair care products, skin and body care products, toxic fumes, even the pesticide residue on non-organic foods are some factors that put stress and strain on your liver. Don’t forget that you body may regard and respond to many seemingly harmless foods as toxins. Foods such as gluten and dairy foods are perfect examples.

There are a number of botanicals that you can treat your liver to. Milk thistle (Silybum marianum) protects liver cells. Dandelion root, a classic bitter herb can be taken as a tea or latte, and stimulates bile production as well as bile action. Rosemary is another herb that stimulates bile production. Both young milk thistle leaves and dandelion leaves (picked from your garden) can be steamed like spinach or added to salads.

There are many wonderful Homeopathic remedies such as Chelidonium, Dioscorea, Nux vomica and Lycopodium amongst many others, used to successfully relieve the symptoms of gallbladder attack as well as to redress a dysfunctioning liver and gallbladder and prevent more gallstones developing.

If you find you get mild pain after eating fatty foods you could take the digestive enzyme lipase to help digest the fat. But, if you provide extra enzymes as a supplement over a long period, and your body is no longer required to manufacture them at all, it may cease making them altogether. It is far better to improve the health of your body so that it is able to more easily make the enzymes it requires itself. In the long run it is the healthier outcome.

Supplementing with lecithin is one easy way to dissolve gallstones. Make sure it comes from sunflower or non-GMO soy. The digestion of lecithin requires large amounts of bile, and in the process hardened gallstones are also dissolved. Taking even one gram of lecithin three times a day has been shown to increase the concentration of lecithin in the bile. Taking more (up to ten grams) produces even greater increases.

Lastly, increasing exercise and stretching can help prevent gallbladder disease.

Raw turmeric - a powerful antioxidant and anti-inflammatory — Raw turmeric – a powerful antioxidant and anti-inflammatory

Disclaimer.

All information and opinions presented here are for information only and are not intended as a substitute for professional advice offered during a consultation. Please consult with your health care provider before trying any of the treatment suggested on this site.

Source articles:

http://www.livestrong.com/article/535096-foods-that-increase-bile-flow/

http://foodmatters.tv/articles-1/how-to-prevent-gallstones-with-everyday-foods

http://www.naturalnews.com/038571_gallstones_prevention_foods.html#xzz2HHGadpLN

http://www.betternutrition.com/gallbladder-function-nutrition/columns/askthenaturopath/1016

http://www.detoxyourgallbladder.com/gallbladder-function/

http://www.bodyandsoul.com.au/health/health+advice/what+does+a+gall+bladder+dor,18591

Higher BMI Increases Risk Of Gallstones, Especially In Women (medicalnewstoday.com)
Everyday Practices That Will Help Prevent Gallstone Attacks (medicaldaily.com)
Gallstones Genetic Risk (23andme.com)

Seasons & Universal Cycles

A Winter’s Tale: Does Your Winter Mood Need A Lift?

August 23, 2013 happyholistichealth 1 Comment

Enough is enough! Yesterday was a day of bitingly cold winds, hail showers and snowfalls on the nearby ranges. Eleven weeks in and I am over the Winter Wonderland Magic.

I was chatting to a man in the supermarket register queue last night as he added some gorgeous coral coloured roses to his pile of groceries. He said he just needed some warm colours around his house to remind him that winter would not go on forever, that spring is nearly here. I felt so inspired, I bought some too!

Winter is eleven weeks in now and it seems we are all feeling over it. The joy of curling up with a warm drink, cosy slippers, a heat pack in front of a movie or with an engrossing book is past. I want to go outside without rugging up, to plant my spring vegetables, to enjoy a salad again, to get to the end of the day without cold feet and to enjoy some sunny evenings.

Even though we are at the tail end of winter this is the time that Winter Blues shows up for many people, as the accumulated stresses of winter start to affect them. These days winter blues are recognised as a disorder known as SAD (Seasonal Affective Disorder) which is caused by a lack or not sufficient sunlight.

To help get us over that last hump in the winter road and to keep us going until the warmer days of spring arrive I have gathered some ideas to help lift our spirits as winter heads on out.

First up, a couple of warm drinks with a difference. I love herbal teas and I have a whole cupboard devoted to their storage – the tea cupboard. But, even with my wide choice, as well as the basic green tea back-up, I am bored. Here are a few new yummy hot drink ideas I have come across to spice things up when tea is just not going to cut it any more

Hot chocolate! Chocolate is recognized as a mild stimulant and if you choose your chocolate wisely you get all the benefits of antioxidants, flavonoids, vitamins and minerals. Here are two DELICIOUS chocolaty drinks to warm your insides and your mood.

The first is from Tara Bliss at Such Different Skies

This PIPING HOT CHOC WINTER SMOOTHIE is thick, creamy, decadent and not-naughty.

1 banana

1 heaped Tablespoon raw cacao (don’t use drinking chocolate or cocoa…it’s absolutely worth GETTING some Raw Cacao INSTEAD)

½ teaspoon vanilla

1 teaspoon chia seeds

2 medjool dates or some honey

1 cup boiling water OR warm almond milk OR dandelion tea

(you can add peanut butter, oats, cinnamon, coconut or maca)

Blend, Pour, Guzzle Buzz.

SUPERFOOD HAUTE CHOCOLATE from Sarah Britton at My New Roots

2 Tablespoons raw cacao powder

2 teaspoons maca porder

1 Tablespoon coconut sugar

Pinch sea salt

Pinch cinnamon powder

Pinch cayenne pepper

Pinch ginger powder

Small piece vanilla bean, scraped (optional)

1½ cups milk of your choice or water

Boil water or warm milk on the stove and let cool slightly. If using raw nut milk do not heat above 42ْ C

Whisk in dry ingredients. Serve immediately with a cinnamon stick, if desired.

Not only is this hot choc yummy but all the spices are wonderfully warming circulation stimulants to warm you through to the fingertips and toes.

DANDELION CHAI – SPICED DANDELION ROOT TEA

1 teaspoon -1 dessertspooon organic roast dandelion root per cup.

1 cinnamon stick (or a pinch of cinnamon powder)

Ginger root, chopped up with the skin left on

Add any of these spices to taste: star anise, bay leaf, black peppercorns, green cardamom seeds slightly crushed, cloves, dried orange peel, dried raspberry leaf, fennel seeds, peppercorns, vanilla bean, licorice root.

Place all ingredients and water in a pot, bring to boil and simmer for 5-10 minutes.

You can keep any leftover in the fridge and add water and reuse.

Add some honey and your milk of choice if desired.

It tastes great black, but may be too strong for if you are not used to it.

HOME MADE LEMON AND GINGER TEA is so easy to make and head and shoulders better than any from a tea bag.

2 cups boiling water

Juice of ½-1 lemon (about 60ml)

2.5cm piece ginger root, grated

A couple of spoons (or more) of honey to taste

Add the ginger to the boiling water. Simmer in an open pan for about 15 minutes. Add the lemon juice and the honey to the ginger water. Strain into your cup.

Or you can add all the ingredients to the water and pour into a thermos and let the mix sit for 20 minutes before straining and drinking.

This is a good option if you are still trying to throw off a winter cough. The lemon is high in vitamin C to boost your immune system. Ginger and honey also help the immune system.

ROOIBOS, sometimes called red tea, is one with heaps of health benefits. It comes from South Africa and has a fairly robust flavour. We recently tried one with added honey at work and it was very popular.

Looking out the window at the pots of flowers on my deck today, it struck me that the colours of late winter are lavender, the colour of the rosemary in full flower, and golden yellow – think daffodils. Bringing a bunch of winter daffs in for your desk or bench will brighten your mood, reminding you the season is about to change. Yellow is the colour of spring and it is considered cheerful and optimistic.

There have been a number of studies done which show that the colours you surround yourself with will have a great impact on your state of mind. In the Stadium at the University of Iowa, the visiting teams locker rooms are painted all-pink and have been for thirty years, because pink is a tranquil colour that is known to calm and pacify. If the Home Team then painted their own locker rooms red which stimulates a faster heart rate and breathing, they would no doubt benefit from an emotional energy boost.

Using colour is a great way to lift your mood and one very simple way to use colour is to swap a bright cheerful coloured silk scarf for your woolly, black winter scarf (of course you have a black scarf if you live in Melbourne!). Avoid blue because it lowers the pulse rate and body temperature.

Vitamin D is a wonderful mood lifter and if you are feeling a bit low taking a quality vitamin D supplement is a great move. In many parts of the world it is almost impossible to get sufficient sun exposure to meet your needs during the winter. Vitamin D is involved in so many body functions, but at this time of the year it often becomes very obvious that you have a deficiency of this vitamin when your mood drops. It is really worth having your blood levels tested with a simple blood test, as then you will be able to calculate how much vitamin D supplement you need to take. Optimum levels are >75 nmol/L. If your levels are significantly lower than this (and a large part of the populations are, even here in ‘sunny Australia’), then you will need to take quite a bit of supplement to bring the levels up again.

Another vitamin that plays a crucial role in keeping up good spirits are the B group of vitamins. Vitamin B deficiency is linked to a range of emotional disorders as well as many other body functions. Opt for 50mg daily of a Vitamin B-complex rather than selecting individual B vitamins as these vitamins work much better synergistically when all the ‘B’s’ are present.

Other supplements that are critical in dealing with depression and mood disorders are selenium, magnesium and iron. A multi vitamin and multi mineral can address any deficiency you may have.

Socialising is a great way to pick up your mood. Maybe this is the time to do something with your friends out of the ordinary. Hold a fondue party, or dust off the board games, particularly the ones you loved as a child, like Twister, Pictionary, Monopoly or Charades. Or combine a pot-luck night with a game night. Or maybe your friends would enjoy a ‘Funny-Home Video’ night or a Karaoke night.

Even though it is cold try and get outside for some exercise. It is tough to exercise in the winter, and arriving home in the evening just as the sun goes down and the cold closes in is not much incentive to head out to the gym or go out for a walk. But exercise goes a long way towards relieving the stress of the day. The endorphins released during exercise improve your mood and help you sleep, and the effects can last for a number of hours.

One problem of the colder weather for many people is that they crave starchy or sweet foods more than normal which increases their blood sugar levels, making them feel blue. Remember that the foods you eat are a strong contributor to your mood. A poor diet will cause an imbalance in your body and make you feel worse. Add more fruits and vegetables, including raw as much as possible. Use complex grains, organic meats when you can and eggs and ignore those cravings for white flour and sugars.

Natural light is one of the best ways to avoid the blues and to lift your spirits. You can now get full spectrum light globes in Australia and there are energy saving versions available. They provide the full range of natural light from infra-red to ultra-violet. The benefits are well established and they reduce many health problems such as headaches, nausea and fatigue. In your home open the curtains wide to let the sun stream in on any day that is a little warmer, particularly where you cannot install full spectrum light globes.

After being closed up for months on end houses get stale. Freshen up your surroundings and your mood at the same time with essential oils. There are some that have anti-depressant properties including bergamot, lavender, geranium, jasmine and clary sage. Others that are good mood lifters are sweet orange, neroli, and ylang ylang. Using high quality essential oil in an aromatherapy diffuser releases them into the air in the form of water vapour, which is the best way for them to spread through your home. You can also add them to a bath (or a foot bath) or add a few drops to a carrier oil and use as a massage oil.

Here’s to the arrival of spring…

Disclaimer.

Source articles

http://www.naturopathic.org/content.asp?contentid=262

http://www.care2.com/greenliving/5-natural-ways-to-beat-the-winter-blues.html?page=2

http://www.sparkpeople.com/resource/wellness_articles.asp?id=341

http://www.bodyandsoul.com.au/sex+relationships/wellbeing/beat+the+winter+blues,9093

Delicious, Detoxifying Ginger Tea (eatcleanhealth.wordpress.com)
How to Beat the Winter Blues (apartmentguide.com)

Uncategorized

The Good Oil

August 1, 2013 happyholistichealth 1 Comment

It has long been held that fat is bad for you, all fat that is. But in fact not only are there many fats that are not bad for you, many are very good for you, and you will actually be less healthy if you are not getting enough of the right kind of fat. Good fats promote a healthy and well-functioning cardiovascular system, a healthy nervous system and are useful for maintaining weight. They help to both protect and maintain good clear skin and healthy hair, support your immune system, can help regulate blood sugars, your thyroid, and even protect against cancer.

Most people know that olive oil is regarded as a healthy oil but there are whole new breed of oils available that may be better choices, particularly when it comes to using oil for cooking.

There is a temperature reached during cooking with oil called the smoke point, which is the point at which the oil is compromised, both in taste and nutritionally. Bluish smoke starts to rise as the oil is close to burning. It is the temperature where the oil starts to break down chemically, and it varies from one oil to the next, depending on whether it has been refined or not and the extent of refining, as well as the origin of the oil. When the oil breaks down it creates trans fats. Oil that has been damaged by overheating is bad for you because it is chock full of free radicals, which we already know are the basis of disease . Any oil with a low smoke point should not be used for cooking at all.

Before we go on to which oils are best for which purpose it’s worth knowing that there are three different types of oils – monounsaturated, polyunsaturated and saturated. Some oils contain more of one type than another and it is important to know which is which. For a long time the advice has been that saturated fats are bad for you and polyunsaturated are good for you. But it is not as straight forward as that.

Many oils today are refined. Refined versions of the oils have a higher smoke point but they are REFINED, which means that chemicals and high heat were used in the processing to extract the oil, which drastically damages the nutrients, rendering them harmful. Hydrogenated vegetable and seed oils are man made and you need to avoid them. You may know these better by their other name – trans fats.

Extra-virgin oils traditionally came from the first pressing of the fruit, seed or nut, but now the term is more likely to mean the oil is ‘pure’. These days cold-pressed oils are unlikely to actually have been pressed, and cold-extracted is a more accurate description. The oil is extracted using centrifugal force and very low heat, about 28-30C, low enough not to damage the oil. The speed at which the oil is extracted helps to preserve the antioxidants.

The stability of the oil is the important factor when it comes to heating the oil during cooking, particularly extra high heat used to fry. Saturated oils are the most stable, mono-unsaturated are pretty stable, and polyunsaturated are the least stable. Polyunsaturated oils are the worst to cook with – including safflower, sunflower and canola. These polyunsaturated oils contain lots of omega 6 fats which when damaged, form artery clogging trans fats. They also cause many other serious health problems.

So how do you know which oils are best for what?

It all depends what you are going to use the oil for. If it for dressing a salad then you would look for one with a nice taste, but if you want to cook with it you would need to carefully consider whether the oil will stand up to the heat. If you will be frying food, then the oil needs to have a high smoke point.

It is better to select oils that are unrefined as they are going to have more nutrients and less additives so will be healthier for you. It’s not worth buying cheap oils as in the long run they will cost you with your health. Generally, the pricier the oil the more likely there was care taken in the manufacture.

Here is the lowdown on some of the better edible oils you can use in your cooking.

COCONUT OIL

Coconut oil is almost all saturated fat, and so has been the most maligned and misunderstood oil for a long time, but it is actually one of the healthiest oils, a nutrient packed superfood. The love affair with coconut keeps growing every day and you can read lots more about this wonderful oil right here.

It has a high smoke point, 180ْC (350ْ F) and is very shelf stable and is the very best choice when you want an oil that is stable even when it is heated. In addition coconut oil also promotes heart health, helps maintain stable cholesterol and even helps you to lose weight.

Coconut is almost entirely saturated fat, but unlike the saturated fats you find in animal products coconut oil is not absorbed the same way by your body and so does not pose the same problem to your health. It is rich in medium chain fatty acids (MCFAs). These are easier for your body to break down and digest, they put less stress on your digestive system and body organs, they are immediately converted into energy in your liver rather than being stored as fat, and they stimulate your metabolism to help you lose weight. Long chain fatty acids, LCFAs, do not have these benefits and are more difficult to digest. Coconut oil is converted to energy like a carb but without the insulin spike effect in your bloodstream of carbs. It doesn’t get stored in the body – your body either uses it or gets rid of it. One special feauture of coconut fat is that 50% of the fat is lauric acid which has wonderful health promoting qualities and is able to destroy virus and bacteria.

AVOCADO OIL

Avocado oil has a high smoke point – 200 degrees C, so you can use it to cook at very high temperatures without compromising the properties of the oil. It has been proven to fight heart disease and effectively lowers bad cholesterol (LDL), helps with diabetes, cancer, skin and hair problems. It contains a healthy beneficial balance of omega-6, omega-3, and omega-9 fats as well as the antioxidant vitamin E. The vitamin E level will be higher in cold-pressed versions as they will have undergone less oxidation. Avocado oil is also used frequently in skin creams as a moisturizer.

MACADAMIA OIL

I recently saw macadamia oil referred to as the ‘new olive oil’. But I actually think it is better. It is about 80% monosaturated (good) fat and is one of the healthiest oils available for cardiovascular health, much higher than olive oil. It has a high smoke point at 220ْ C (430ْF) which makes it a healthier oil to use for cooking. It is 85% monounsaturated fats and has a two year shelf life.

Here is why this All-Aussie nut is so good for you. It enhances heart health, helps to reduce the build up of plaque and prevents atheroschlerosis, reduces the risk of heart disease, helps with blood sugar regulation for diabetics, and helps your nervous system function well.

Unrefined avocado, macadamia or coconut oil are all healthy choices

WALNUT OIL

The smoke point of unrefined walnut oil is 180ْ C (350F), slightly lower than either coconut or macadamia oil, and easily damaged at high temperatures, so one to avoid for frying. It has a nutty flavour and is great in salads and smoothies. Unrefined walnut oil contains high levels of monounsaturated oils such as omega 9 which keeps your arteries supple and helps prevent atherosclerosis and heart disease. It is also high in omega-3 and omega-6 to reduce inflammation, and to lower the risk of blood clots and erratic heart rhythyms. Research from Penn State University showed that wanuts and walnut oil could maintain healthy blood pressure even during stressful times. It is an excellent source of vitamins B1, B2, B3 and vitamin E. It can help prevent eczema and alleviate other skin problems. It is one of the best sources of antioxidants of the tree nuts.

OLIVE OIL

Olive oil is indeed a healthy oil but not when it comes to cooking. It is a monounsaturated fat which makes it more stable than polyunsaturated fats, but on a cellular level it is not so stable and has been associated with increased risk of heart disease and breast cancer when it is heated. But, it is a great oil to include in an unheated state. The smoke point varies depending on how olive oil is made. Extra Virgin olive oil is 160ْ C (320F). Virgin is higher at 220ْ C (420F) and extra light 240ْ C (470ْ F). The rise in smoke point corresponds to how refined the oil is – the less refined the lower the smoke point. Extra virgin olive oil is a very perishable oil and can go rancid quickly, every time it is exposed to the air it oxidizes.

My choice for high heat cooking is avocado, macadamia or coconut oil. But as usual be careful of the quality. Most commercial oils are refined and contain chemicals from the processing so watch out for cold pressed and extra virgin oils. It’s especially good if it is in a dark jar as this helps protect the oil from light damage.

Remembering that the smoke point for each variety of oil is variable, and that it is always better to avoid refined oils, here is a rough guide for a few oils.

Unrefined Oil Type	Smoke Point Centigrade	Smoke Point Farenheit
Unrefined Canola, sunflower, safflower,	160	225
Unrefined peanut oil	160	320
Extra virgin olive oil	160	320
Walnut oil, unrefined	160	320
Coconut oil, unrefined	180	350
Macadamia	200	390
Avocado	190-200	375-390

Refined Oil Type
Canola, sunflower, safflower, refined	220	430
Virgin olive oil (refined)	220	430
Extra light olive oil (refined)	240	460
Walnut oil, semirefined	200	390
Coconut oil, refined	230	450
Rice bran oil	250	480
Peanut oil	225	440

Before I finish, just a quick word about RICE BRAN OIL which has appeared in Australian shops over the last few years. Promoted as a ‘Natural Oil’, it is not quite as natural as you would think, and is a good example of how advertising may be misleading. It has a very high smoke point, no additives listed, and the makeup of rice bran oil sold here in Oz is 47% monounsaturated, 33% polyunsaturated and 20% saturated, so it would seem a reasonably healthy choice.

However, rice bran oil is a refined oil that comes from Thailand. It is subjected to very high temperatures and chemicals during processing. It is not a cold pressed oil, like olive and some of the nut oils. On the bottle the oil it is labeled as extra-cold filtered, which is a manufacturing process that results in the removal of the saturated fats, and is not the same as cold-pressed or cold-extracted.

So go ahead and enjoy your oil, just make sure you are selecting The Good Oil.

Disclaimer.

Source articles

http://articles.mercola.com/sites/articles/archive/2010/10/22/coconut-oil-and-saturated-fats-can-make-you-healthy.aspx

http://www.whfoods.com/genpage.php?tname=george&dbid=56

http://www.naturalnews.com/031801_avocado_oil_healthy_fats.html

http://www.livestrong.com/article/481198-is-walnut-oil-healthy/

http://www.medicaldaily.com/articles/870/20100804/seven-great-benefits-of-walnut-oil.htm

http://foodmatters.tv/articles-1/what-oil-is-best-to-cook-with-and-which-oils-should-never-be-heated

http://www.naturalnews.com/004653.html

http://www.naturalnews.com/010125.html

http://macadamias.org/pages/health-benefits

http://changinghabits.com.au/_blog/Changing_Habits/post/rice-bran-oil–the-healthy-alternative-or-so-you-think/

Spiritual Growth

Chasing Happiness

July 25, 2013 happyholistichealth 1 Comment

People tend to think that happiness is a stroke of luck, something that will descend like fine weather if you're fortunate. But happiness is the result of personal effort. — People tend to think that happiness is a stroke of luck, something that will descend like fine weather if you’re fortunate. But happiness is the result of personal effort.

“Every day, think as you wake up, today I am fortunate to be alive, I have a precious human life, I am not going to waste it. I am going to use all my energies to develop myself, to expand my heart out to others; to achieve enlightenment for the benefit of all beings. I am going to have kind thoughts towards others, I am not going to get angry or think badly about others. I am going to benefit others as much as I can.” ~ Dalai Lama XIV ~

For many people the pursuit of happiness is the main focus of their life. This week what happiness is all about has popped up in my radar in a number of ways.

Apparently, according to the Sydney Morning Herald on May 28^th this year, the Organisation for Economic Co-operation and Development (OECD) says ‘Australia is still the world’s happiest nation’. Their happiness gauge is based on the majority having paid work, the national economy side-stepping the worldwide recession, people working fewer hours, the existence of a stronger sense of community, and that most people said they have more positive experiences than negative in an average day.

But is this how to define happiness? Is it all about the economy and what we possess?

According to the Greek philosopher Epicurus external goods such as status and luxury are not good for us, and putting value on them, and pursuing them is not good for us at all.

Epicurus believes we need to abstain from external desire in order to achieve tranquility. He says the path to tranquility is through choosing the simple things in life.

A quick scroll through my Pinterest feed affirms that this is one belief firmly ascribed to by many others today.

“Our prime purpose in this life is to help others. And if you can’t help them, at least don’t hurt them.” ~ Dalai Lama ~

Apparently, our level of happiness is age-related as a study by Hannes Schwandt, a research associate at Princeton University shows. People are happiest at the age of 23 and then again at 69 and life slumps for most people in the mid-50’s, when many battle with regret. Young people in their early twenties feel very optimistic about their future which while it equates to happiness can easily turn to misery if the expectations and dreams are not met.

Our happiness is age-related — Our happiness is age related

So, what is it that makes sixty-nine year olds happy? Have they come to terms with their failures? The research showed that the elderly have lower expectations and so are less disappointed. Is this all? It reminds me a little of Eeyore from Winnie The Pooh who never expected anything good.

Is it that they have stopped seeking happiness in the material world, so they are able to find happiness in other ways?

Of course this piece of research presents a perfect example of what happens when you focus on the past or the future.

The famous quote “carpe diem” may have come from the Roman Horace, but many others, including Epicurus also had something to say about living in the moment. Epicurus advocated living in the present moment as it is the only point at which we have any control. He said that by focusing on the past and future we dis-empower ourselves, but when we focus on the present moment we re-empower ourselves. This has become a very popular approach. It forms the basis of many Buddhist practices and many of the techniques of modern psychology are also based on this concept.

“Happiness is not something ready-made. It comes from your own actions.” ~ Dalai Lama XIV ~

It is widely accepted that happiness is not to be found in the trappings of the world but as the result of our internal state of mind and approach to life. Happiness lies within. As Elizabeth Gilbert said in her book Eat, Pray, Love , “We search for happiness everywhere, but we are like Tolstoy’s fabled beggar who spent his life sitting on a pot of gold, under him the whole time. Your treasure–your perfection–is within you already. But to claim it, you must leave the busy commotion of the mind and abandon the desires of the ego and enter into the silence of the heart.”

Leave the busy commotion of the mind...and enter into the stillness of the heart — Leave the busy commotion of the mind…and enter into the stillness of the heart

However, there is no one thing in life that many agree can apparently be said to be the key to happiness. It seems that many psychologists have given their advice as to what the answer is and there are any number of blogs with lists advising how to achieve a happy life.

Finding happiness seems to boil down to our need to make changes both to the way in which we assess the positive and negative about our life, as well as the attitude we adopt as the purpose of our life.

Psychologist Martin Seligman believes the key is to recognize our strengths and virtues and then to use them for a purpose greater than our own. This concept is one that is ascribed to widely.

“One of the best ways to make yourself happy is to make other people happy. One of the best ways to make other people happy is to be happy yourself.” Gretchen Rubin, author of The Happiness Project

Srikumar Rao, the author of Happiness at Work thinks our biggest obstacle is the belief that we are powerless and the victim of circumstance. He believes that we are the creators of own existence, and that control lies within the attitude with which we approach our work, and by association our life. As he says, “The knowledge we have that we are responsible for living the life we have is our most powerful tool”.

Rao advocates inhabiting the “other-centred universe”. This is a world where our focus lies on others. And is a wisdom that forms an important part of Eastern spirituality. If we are motivated by an attitude of focus that is outside ourself, of looking for ways to achieve in our life that will be of benefit to others rather than focusing on satisfying our own wants and desires, then we will find happiness in our life.

“Remember that sometimes not getting what you want is a wonderful stroke of luck.” ~ Dalai Lama ~

For many people what may seem a huge negative in their life, a disaster, can in fact turn out to be a positive in hindsight. Often when serious illness forces someone to stop their life, to let go in order to undergo treatment and healing, they are offered the opportunity to turn their life in a different direction, one that can ultimately lead them to a happier life. Often it is a much simpler life.

Changes are made on many levels. Frequently the person finds they need to address their nutrition and they adopt a natural, wholefood diet, including the discovery of superfoods. The often seek out and adopt practices like meditation that allow them to sit in stillness. They recognize the generosity of others around them and begin to regularly and frequently express gratitude for those others as well as for the small, simple joys of everyday life. Importantly, their approach to their life can undergo a radical change which leaves them focused on the world outside themselves. Leaves them asking what they can do to improve and benefit the world and the individuals around them. It leads to a generous approach to life.

So what were the things that have reminded me this week about the purpose of life, the pursuit of happiness?

Well, firstly my free ‘Kindness Cards’ from the Wake-Up Project http://www.wakeupproject.com.au arrived in the mail. These are beautiful little cards to leave behind when you anonymously perform a random act of kindness. They tell the person that an act has been performed and invites them to repeat the game with someone else, to pay it forward. Why not some yourself?

Secondly, I have entered a competition on Pinterest to create “My Happiness Board”. I am not sure if entering a competition to win a great prize constitutes the true pursuit of happiness, and it has created some stress for me, however, once the event is over I will slowly build the board to hopefully be an inspiration to others. You can take a look here (don’t worry, you won’t need to trawl through a huge board – the rules called for only five pins!)

Thirdly, I re-read a favourite book (I love to re-read!) in which one oft-quoted line is “it is what it is”.

Forget about a positive spin on life. Life is what it is. We have to make the best of what it is – it could be better, it could be worse. But it isn’t – it is.

Look for your strengths, the things you may not even recognize, and use those strengths to address ways in which you can make the world a better place. Practice kindness, be generous with what you can offer. Accept what life gifts back to you. When you reach the age of sixty-nine you may very well realize that the lemons of your life were indeed gold. As Aristotle reminds us “Happiness depends on ourselves”.

And lastly, take note of Gretchen Rubins’ advice and try to notice and give credit to others that are living a life focused on giving what they have to offer to others. “The belief that unhappiness is selfless and happiness is selfish is misguided. It’s more selfless to act happy. It takes energy, generosity, and discipline to be unfailingly lighthearted, yet everyone takes the happy person for granted. No one is careful of his feelings or tries to keep his spirits high. He seems self-sufficient; he becomes a cushion for others. And because happiness seems unforced, that person usually gets no credit.”

Acknowledge your strengths, the things you may not even recognize as they come so easily to you, and use those strengths to address ways in which you can make the world a better place.

Disclaimer.

Source articles

History of Happiness

http://philosophyforlife.org/philosophies-for-life/epicureans/#sthash.ZnrVDZZt.dpuf

http://www.smh.com.au/business/australia-the-worlds-happiest-nation-oecd-20130528-2n87z.html

http://www.nydailynews.com/life-style/people-happiest-20s-60s-article-1.1407789

http://www.happiness-project.com/happiness_project/2009/09/the-happiness-project-book/

http://www.randomactsofkindness.org/kindness-resources

Uncategorized

Sample Some Superfoods From This Southern Treasure Chest

July 4, 2013 happyholistichealth 1 Comment

I remember quite clearly when the catchphrase of all the campaigns to save the Amazon Rainforest from widespread clearing, was that we were destroying the World’s Pharmacy.

But now it appears this was only a part of the picture. As more and more fantastic Superfoods appear in the West it seems that the entire South American continent is a veritable treasure chest of foods as medicine. Perhaps we now need to say instead that the entire South American continent is the biggest room in the World’s Pharmacy.

So many of the wonderful new healthy foods we can add to our diet come out of the countries of South America.

So many of the wonderful new healthy foods we can add to our diet to either replace problem foods, or simply to send our health zinging, come out of the countries of South America. Foods such as quinoa, maca, raw cacao and chia all have their origins in that part of the world.

The superfood heartland, where chia, quinoa and other superfoods are cultivated in terraces around Cusco, Peru Photo credit: Liana John — The superfood heartland, where chia, quinoa and other superfoods are cultivated in terraces around Cusco, Peru
Photo credit: Liana John

Following on from last weeks postabout free radicals, here are twelve wonderful Superfoods from the South and Central American treasure chest that would be fantastic additions to your menu.

Quinoa Credit: Alisha Vargas — Quinoa
Credit: Alisha Vargas

Quinoa (keen-wa) has swept into our diets as a fantastic replacement for gluten grains. Only a few years ago it was quite difficult to find but it is available on every supermarket shelf now. It has been grown for at least 6,000 years in the Andes of Peru. It was sacred to the Incas and famous for giving the Inca warriors super-human strength. It is gluten free and a great source of magnesium, iron and phosphorous as well as rich in fibre and folate. Technically it is not a grain but a seed, but it can be used just as you would a grain in your cooking. It’s really easy to prepare and quick to cook so makes a great addition to the menus of busy working families.

Chia Seeds were originally grown by the ancient Aztecs, Incans and Mayans for health and strength. They are chock-full of omega 3 (the one you need more of), actually one of the highest sources around, as well they have lots of fibre (4 teaspoons provide 30% of the daily requirement) and calcium. They are the highest source of protein compared to other seeds and grains. They are easily absorbed and this enables you to take in lots of the nutrients. They help with tissue growth and regeneration and are great during pregnancy and lactation, as well as for athletes.

Amaranth (Kiwicha) has been around for a long time, and was a staple food for the Incas. I remember a fellow Community Garden member experimenting with it about ten years ago. The next season every single plot in the garden had amaranth growing in it, so there shouldn’t be any difficulty of you would like to try growing some yourself here in Melbourne. Like quinoa, amaranth is a pseudograin, not really a grain. It has been used in its puffed form in health snack bars for some time and the flour, which has a rich flavour, is also available. Nutritionally it is similar to quinoa – high in protein and all amino acids, but also amaranth is rich in iron with 29 percent of the RDI of iron in just one cup, making it a great addition to a vegetarian diet. It also contains the minerals manganese, magnesium, phosphorous and copper.

Lúcuma is another fairly new food to appear in our markets. It is a large, sweet fruit with a creamy citrus flavour, from the highlands of Peru, Bolivia and Equador, where it has been harvested from ancient times. It is considered one of the lost crops of the Incas but is still very widely eaten today. Its fruit tastes a little like maple syrup and sweet potato and it makes a wonderful low-sugar sweetener. It is very nutritious, rich in beta-carotene and niacin (vitamin B3), iron and calcium. The fruit is dried and ground to a powder. I have to say it is YUM combined with raw chocolate!

Lepidium meyenii (Maca) (Photo credit: Wikipedia)

Maca Powder is another of the superfoods of the Incas and grows at 4,000m above sea level in the Andian highlands of Peru. It has been a medicinal food in that area for over 2,000 years. The harvested root is loaded up with protein, calcium, magnesium, potassium, iron and other minerals, vitamins and all the amino acids. Maca has some amazing health benefits as it is an adaptogen which supports and heals the adrenal glands. It is great for offsetting the effects of stress, gives an amazing energy boost, and can improve insomnia. But one of the most common uses is for balancing hormones when there is an overabundance of environmental oestrogens involved. It is also a powerful aphrodisiac.

Just note that there are certain contraindications for Maca. If you are pregnant, breastfeeding or being treated for a hormonal issue consult your practitioner before using it.

Acai berries Credit: Cametaora — Acai berries
Credit: Cametaora

Acai (ah-sigh-ee) grows only in the Brazilian rainforest and coastal Colombia. This small purple berry is related to the blueberry and cranberry, and like them, is very rich in antioxidants which reduce oxidative stress. They stimulate the immune system and boost your energy. They can be helpful in preventing heart disease and cancer, and may help reduce cholesterol levels. They are associated with reduction of blood sugars, and assist with cognitive and mental function. It is frequently used in many healthy foods as well as smoothies and juices. Lots of beauty products now contain acai oil due to the high antioxidant content.

Raw Cacao can be considered a superfood, a healthy food, which was originally found in the Amazon Rainforest! It has been cultivated for over 3,000 years by the Incan, Mayan and Aztec peoples. Unlike the highly processed, fat-full, dairy-full, high sugar versions made by Cadbury etc, raw cacao is good for you. It comes as a powder or cacao nibs and can be used through your cooking as well as eaten raw. Keep milk away from it as many studies show that milk neutralizes the healthful properties.

Raw cacao really can be considered a true superfood. (woo hoo! Love my chocolate) It is very high in antioxidants as well as minerals which help with mental alertness, heart health and physical stamina. In addition it increases serotonin uptake in the brain which creates a sense of euphoria and counteracting stress.

I like to think of it as my favourite vegetable.

Camu Camu is another amazing food from Peru and like the acai, it is a berry. It provides great support to the immune system and helps to ward off viral infections, especially when you are more stressed or anxious than normal. It contains bioflavonoids, amino acids, vitamin Bs (thiamin, niacin and riboflavin), plus it has sixty times more vitamin C than an orange. It will promote healthy gums, eyes, skin and supports the nervous system (brain) and the circulatory system (heart).

Maqui (mock-ee), Chilean Wineberry, is yet another powerhouse berry and comes from the Patagonia region of Southern Chile. It is known for its detoxifying properties and the benefits bestowed by its antioxidants. It was used by a tribe of warriors, the Mapuche Indians, who were attributed with great strength and endurance. The deep purple berries are loaded with antioxidants, with more than three times those found in acai. Maqui berries are very powerful so you only need half as much maqui as you would other berries. They have the highest ORAC score of any berry in the world. The ORAC (Oxygen Radical Absorbance Capacity) unit, ORAC value, or “ORAC score” is a method of measuring the antioxidant capacity of different foods and supplements.

The Maqui berry protects your immune system, skin, cardiovascular system, bones and joints. It also detoxifies the digestive system and restores metabolism to maximum capacity. They renew cells and help improve many diseases as well as fighting the effects of ageing.

Purple corn Photo credit: Randen Pederson — Purple corn
Photo credit: Randen Pederson

Purple Corn has been grown in Latin America for thousands of years. It is another food very rich in antioxidants, containing more than blueberries. Its gorgeous colour has been used as a naturalfood colouring, and it is often used in Peru to make chichi morada – purple corn drink.

Mesquite is actually from Central America, Mexico. The long pods are ground up into a low-glycemic, gluten free flour with a sweet nutty taste, which bakes up just like wheat flour – use it instead of half the wheat flour in the recipe. It can be used in raw desserts as it doesn’t need to be cooked. You can even add a spoonful to smoothies for a sweeter flavour. It is rich in soluble fibres and a great source of calcium, iron, zinc, potassium, manganese and lysine. Because it is in fact a legume and not a grain it is higher in protein than grain flours. It sits low on the glycemic index and won’t cause blood sugar spikes.

Inca Berries, or goldenberries, are golden berries about cherry size, which resemble a raisin when they are dried. They are high in phosphorous, vitamins A, C, B1, B6 and B12, and are very high in protein for a fruit (16%)

In order to get the most from your South American Superfoods buy only ones that are organically certified. If the foods have been commercially produced they will carry chemical residue and much of the benefits will be lost.

You now have lots of information about some magic foods you can try out. If you need some ideas about how to use them there are lots of recipes and ideas out on the web so do a search.

But, you also need to actually get your hands on some of these magic goodies. I don’t normally recommend specific products but this week I am making an exception. The Loving Earth company stocks most of these brilliant superfoods from the South American Treasure Chest, as well as creating a range of wonderful products that make use of them. Plus, on their website they have some amazing, delicious recipes which use all these foods. They also sell many of them in their raw state, including Maca powder, Raw Cacao, Camu Camu Powder, Purple Corn Extract and Chia seeds.

They also operate from an ethical basis. From their website…”The company is based on the philosophy that the earth is a living organism, (and) eating foods in their pure, minimally processed states, foods that are grown organically in a sustainable way, is one of the most significant ways in which we can live this philosophy.”

They support Fair Trade 100% and most of their foods are Australian Certified Organic.

Just in case you are wondering, I don’t take any payment from Loving Earth, in fact they don’t even know that I have written this about their products. They are just some products that I’ve tried and loved and I believe they are a company well worth your support. You can find their products in Health Food shops or can buy online.

Superfoods are the way of the Health Future. However, taking superfood supplements on their own are never going to be enough to turn around ill health. But by including a range of them as some of the dietary changes that are part of wider changes you make to build your own great health, they are certainly a powerful and effective addition.

Do you have a favourite South American Superfood? How do you use it? Post it in the comments below…we’d love to hear.

South America is a treasure chest of wonderful superfoods

Disclaimer.

All information and opinions presented here are for information purposes only and are not intended as a substitute for professional advice offered during a consultation. Please consult with your health care provider before trying any of the treatment suggested on this site.

Source articles

http://www.besthealthmag.ca/eat-well/nutrition/7-south-american-superfoods

http://www.maquiberrybenefits.com.au/maqui_berry_anti_aging.php

http://www.age-well.org/maqui-berry.html

http://www.amazonhub.com/Superfoods-of-the-Incas/superfoods-of-the-incas-medicine-natural-buy.html

http://foodsforlonglife.blogspot.com.au/2011/01/omega-3-power-seeds-chia-hemp-and-flax.html

http://www.amazonhub.com/Superfoods-of-the-Incas/superfoods-of-the-incas-medicine-natural-buy.html

http://www.desthealth.com/products/vitamins-supplements/maqui-berry-active-60-capsules

http://www.thewellnesswarrior.com.au/2012/09/superfood-profile-camu-camu

http://www.onegreenplanet.org/vegan-food/mesquite-powder-health-benefits-tips-and-recipes

http://en.wikipedia.org/wiki/Mesquite

http://www.naturalnews.com/029562_mesquite_flour_superfood.html

http://www.vegparadise.com/otherbirds1002.html

Maca is a Superfood (davereeman.wordpress.com)
Superfood protein smoothie (freedomtonourish.wordpress.com)

Uncategorized

Free Radicals Are Bad, Right…But Why?

June 27, 2013 happyholistichealth 19 Comments

I often mention free radicals and antioxidants in my posts because they are such a fundamental part of the disease process. But there was a time when I was not exactly sure what free radicals were or why they were a problem, although I was aware they were not good.

So that you have an understanding about just why I mention them so often, this week I would like to offer you a brief explanation of what free radicals actually are and what they do, and the role antioxidants play in all this.

The major source of quality antioxidants is fresh, raw, highly coloured plants

Firstly it’s important to be aware that free radicals are a significant part of a process called oxidation, and that they are everywhere, not just in our bodies. They are responsible for the destruction of many objects in the world around us. They cause metals to rust, paint to fade, apples to brown, oils or meats to turn rancid, our skin to burn and coins to turn green, a process known as oxidation. Oxidation is a normal chemical process, and it happens right throughout nature. It is the interaction between oxygen molecules and the different things that they contact which damages cells and leads to the effects we can see.

Rusty metal — Metal rusted after oxidisation

An apple turning brown as it oxidises after being cut

HOW DO FREE RADICALS FORM?

To understand how free radicals come about we need to do a quick detour into the wonderful world of Chemistry 101.

All our cells are made up of lots of different molecules and molecules are made up of atoms. You might remember from school that atoms are made up of a nucleus, neutrons, protons and electrons. It is the electrons in the molecule that are involved in chemical reactions and they are the ones that bond atoms together to form molecules. They circle around the atom and form layers, or shells (forming a new layer as each one fills up) It is the number of electrons in the outermost shell that becomes important. If the shell is full up the molecule stays as it is, it is stable. But if the outer shell is not full then the molecule has to try to balance out that shell by either gathering or losing electrons to fill up or empty out the outer shell – it is better to lose the shell if it isn’t full. Another option is to share the electrons in its outer shell with another molecule that also needs extra electrons, by joining up, or bonding, so they both have full outer shells. Sometimes the bonds are weak and split which can leave an odd unpaired electron floating around, and this is a free radical.

Free radicals are unstable atoms or molecules that contain unpaired electrons. The ideal is to have all electrons paired so the free radical goes on an aggressive rampage to replace the missing electron by stealing an electron from another molecule.

The free radical is such a problem because it is unstable and highly reactive, and it goes on a rampage to capture other electrons so that it can become stable again. It will steal the electron from the closest stable neighbouring molecule. That molecule then becomes a free radical itself, because it is no longer stable, and so a chain reaction occurs. When this process starts in a cell it creates a cascade that damages the living cell. It would be simple if the cell was just killed off because the body would simply produce another one, that’s an ongoing process. But the problem here is that free radicals damage the DNA and injure the cell instead, and this provides the start of disease. The cell very quickly mutates, grows abnormally and reproduces abnormally.

QUICK SUMMARY

Just in case I lost you in that explanation here is a summary. Free radicals are toxic chemicals that damage body cells and lead to a cascade effect of damage in more and more cells, which then leads to disease. Unhealthy and damaged cells lead to an unhealthy and damaged body. Disease arises when there are damaged cells, damaged tissues and damaged organs.

“Scientists now believe that free radicals are causal factors in nearly every known disease, from heart disease to arthritis, to cancer and cataracts. In fact, free radicals are a major culprit in the aging process itself”

Lester Packer, Ph.D., The Antioxidant Miracle

WHY FREE RADICALS ARE A PROBLEM

The real danger to you lies with the chain reaction that occurs, because it means that it is not just one cell that gets damaged but a whole horde of them. The free radical creates a snowball effect where each molecule steals from its neighbour to replace the electron stolen. And it all happens very quickly, so quickly that the body’s defense system cannot keep up. It gets overwhelmed and enters a state called oxidative stress.

When attacks from free radicals keep happening in your body the result is chronic disease. Free radicals adversely alter lipids, protein and DNA and trigger a number of human diseases.

Free radical damage is now thought to make a significant contribution to all inflammatory diseases like Alzheimer’s, Parkinson’s, cancer, heart disease, cataracts and arthritis.

Your body is constantly under attack from free radicals

Here are just a few more – arthritis, vasculitis, lupus, stroke, acquired immunodeficiency syndrome, emphysema, gastric ulcers, hypertension and pre-eclampsia, muscular dystrophy, alcoholism, smoking-related diseases, and many, many others. Research suggests that free radical damage to cells leads to all the changes associated with ageing, and the associated diseases

It is quite normal for free radicals to occur within your body. In fact the body creates and uses free radicals to neutralize bacteria or virus cells. They are produced during normal metabolism. They are produced during excessive exercise, although wise exercising can help improve your capacity to deal with free radicals. They are also the result of inflammation, whether that is initiated to fight off infection or the result of long-term chronic problems.

But there are many things in our environment that can also produce free radicals when we are exposed to them – air pollution, radiation, pesticides, herbicides, X-rays, some drugs, industrial chemicals and particularly cigarette smoke. You can even trigger high free radical production by drinking excess alcohol.

ANTIOXIDANTS TO THE RESCUE

This is where antioxidants come into the picture. Normally the body is able to deal with free radicals but when their numbers increase significantly so that they outnumber the antioxidant defences, the body is unable to keep up and damage occurs. Antioxidants are very stable molecules and so are capable of donating an electron to the free radical to stabilize it without becoming a free radical themselves – they are electron donors. They are needed to maintain the critical balance with free radicals, to keep them to levels that your body can deal with. They are way your body fights rampant free radicals.

Your body can make some antioxidants, but not all, and importantly, this ability declines with age. Supplementing the body’s own production with external sources of antioxidants can make a huge difference to how it copes with oxidative stress.

Free radical damage increases with age.

There are many foods where you can get antioxidants to protect your body from free radical damage. Over the next few months I will talk about individual antioxidants but you can read about some of them here. Here is a list of the different types of antioxidants. The ORAC score assigned to a food is a measure of just how effective it is at neutralizing free radicals. The higher the score the more powerful an antioxidant it is.

Red raspberries are a powerful antioxidant

Being conscious of including lots of high quality, antioxidant rich foods in your diet is a way to make sure that you get a regular, steady supply. Fruit and vegetables are the key to this because they are high in antioxidant nutrients. Legumes, nuts, herbs, spices and whole grains are some other sources. Phytochemicals that act as antioxidants are more abundant in fresh foods, and raw foods.

‘Eating a rainbow’ is the way to bring a comprehensive range of antioxidants into your diet. That is, eating lots of a wide array of different brightly coloured produce.

Bearing in mind that pesticides and herbicides are a source of free radicals themselves, it makes sense to eat organic fruit and veges as often as is possible. If you can’t afford to buy organic produce then start growing your own. Good eating is intricately interwoven with good gardening. You can grow some produce on a balcony or in a courtyard, and even if you simply supplement the commercial component of your produce it is going to make some difference. In addition, you know the produce has not been sitting around in a store for some time, that it is fresh.

There are also a number of Superfoods that have wonderful antioxidant properties including spirulina, acai, mangosteen, raw dark chocolate, many berries, beans, apples, plus many others.

It is worth noting that there are lots of different types of antioxidants and each has a different role, able to work at a different level of defense. Some such as vitamin C, stop the reaction before it starts, preventing the formation of free radicals. Others including the most potent one for this, Vitamin E, scavenge free radicals to break the chain. Others promote the decomposition of the damaged cell. You need a variety of antioxidants as your cells are protected by the combined efforts of lots of different antioxidants.

Amongst the vitamins, vitamin E, vitamin C and beta-carotene are antioxidants. They must be found in your diet as your body can’t manufacture them. Although Vitamin C, E and A all have antioxidant properties remember that many vitamin supplements are made from synthetic forms of the vitamin, and the value of using these man made versions raises questions, as they have been found to be detrimental to your health, particularly vitamin E. Look for natural sources of antioxidants in preference.

So you can see if you want to keep away the many chronic diseases caused by free radical damage that plague us today you need a broad range of good-quality foods rich in antioxidants in your diet on a regular basis to do the job.

What are your have favourite sources of antioxidants?

Disclaimer.

Source articles:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3249911

http://www.healthchecksystems.com/antioxid.htm

http://www.webmd.com/food-recipes/features/how-antioxidants-work1

http://en.wikipedia.org/wiki/List_of_antioxidants_in_food

http://articles.mercola.com/sites/articles/archive/2011/05/16/all-about-antioxidants.aspx

Thе Power оf Antioxidants fоr Staying Young (tomfit247.com)
Holy Grails Of Health (naturalhealthawakening.wordpress.com)
Exercising can make us look old!! (deakinscicomm.wordpress.com)

Natural Remedies & Homeopathy

Why I Still Love Homeopathy…In Spite Of Everything

June 20, 2013 happyholistichealth Leave a comment

Although I write about many different things you can do to build your health on this blog, this week I want to share a purely anecdotal story about Homeopathy, because after all, it is the main method of treatment that I use for the people who come into my clinic, and it is the reason that I actually started out on this gentle journey to better health myself.

Many people don’t even know that Homeopathy can be pretty darn useful for treating acute illnesses like flu, coughs and colds, diarrhea, vomiting, viral infections, hay fever, headaches, teething, nausea and so on, you get the idea. When people caome in to see me many say they “have tried everything else and so may as well try Homeopathy”, it is often only used when things have reached rock bottom.

But Homeopathy can be an excellent treatment for ‘new illnesses’when used according to homeopathic principles, and something to consider before starting a course of antibiotics. Once I discovered how good well-matched simplex Homeopathics (not the ‘complex remedies’ sold over the counter) were for treating acute illness it was all I ever used for my children. We headed out to the Homeopath, right past the doctor, whenever they got sick. In fact one, now 25, has not taken antibiotics, not once, since he was 3, which was when I first discovered Homeopathy. The youngest has grown up with only Homeopathics, and has only had antibiotics ONCE EVER, when he developed a terrible infection after swimming beside a sewage outlet at a beach in Thailand. The others are also healthy. Antibiotics didn’t get used in our house at all after we turned to Homeopathy. That’s a pretty awesome record!

So, here is what has been happening at my house this week, a perfect example of why I love Homeopathy so much.

I’m a pretty good prescriber of Homeopathic remedies for acute illnesses. There is a bit of a knack to this, and the way that my brain processes information happens to be well suited to this type of prescribing.

However, when I get sick myself it is another matter altogether, because, as any of my students that have completed the Homeopathy @ Home Short Course I run (where they learnt how to prescribe Homeopathics for first stage acute illnesses and first aid for themselves and their family) will agree, it takes a clear head to find a good match between a “Symptom Picture” in a patient and a “Homeopathic Remedy Picture”. Getting that match right is what gets the results – a really close match equals a great result, a so-so match equals some improvement, maybe.

Like most of you,when I am sick my brain just doesn’t work clearly and I often struggle to prescribe for myself in that state, which is what I want to tell you about.

Finding enough clarity to carefully select a Homeopathy Remedy can be an near-impossible task when your brain feels like it's made of cotton wool and is being squeezed between a tight vice — Finding enough clarity to carefully select a Homeopathy Remedy can be an near-impossible task when your brain feels like it’s made of cotton wool and is being squeezed between a tight vice

My husband came home last week and brought with him one of the nastiest, most violent coughs I have ever seen (not up there with the whooping cough we had once, but running a good race) which he promptly shared with me…violent cough, headache to knock you out, sore throat etc etc…winter illness at its worst! The pair of us sat hacking away in unison all weekend, each just as sick as the other. I endured it, my head too foggy to even think about what remedy to take. But every night when I lay down to get to sleep it was just getting worse and worse, getting to sleep was a nightmare.

Then came the night when I was coughing so badly I had to go and it the bathroom as I was certain I was going to throw up from it. I sat on the edge of the bath coughing it out and realized it was ‘do or die’, I needed to rally enough to find a remedy match fast. It was heading towards 1am, but I gathered my books, and really focused, in spite of the brain fog, and came up with a remedy very quickly, which I made up and took straight away.

Five minutes later, all my coughing, wheezing, headache and breathlessness had stopped and I dropped off to sleep.

The next morning instead of waking to a major coughing fit I was pretty good. I took another dose then (and a couple more in the days since). I am still a little bit hoarse and cough once in a while, but otherwise I am good, none of the severe symptoms have returned and I feel great, full of energy.

This is what happens when a really good Homeopathic prescription is made for an acute illness. Symptoms may be stopped in their tracks. But even better is that you feel great and full of energy even though to others you might still sound a bit sick. It is almost as if your body ‘knows’ that it has got on top of this virus and the battle is on its way to being won. You feel it is ok to go about your life again because you don’t need to ‘conserve your strength’, to crawl into bed to recuperate.

My husband?

Well he has an on/off relationship with Homeopathy which it seems is turned to ‘off’ right now, and he is letting nature take its course. He didn’t go to work today (unheard of!) and spent the day lying in bed, unable to move, coughing his lungs out every time he woke up, feeling like death. I realize this is only a winter virus, although certainly a pretty nasty one, but this story is a perfect example of how Homeopathy can be so useful for treating acute illnesses.

I have been working as a Homeopath for thirteen years now and I repeatedly see how so many of the people who come through my clinic experience an improvment in their health quickly and effectively when they use Homeopathy to treat their sickness. Watching the amazing response in my son twenty two years ago was how I was first introduced to this treatment, that I had never even heard of, and you can read about that right here.

But, in spite of what I know and have seen over all those years, of what I expect to see happen, I sometimes still sit in my clinic, listening to clients tell of the changes they have experienced after taking their prescribed Homeopathic remedies, and in spite of what experience has taught me good Homeopathic prescribing is capable of, there are still times when I am just blown away by the response the person has experienced, and the extent of their improvement.

It doesn’t happen all the time by any means, but when it does it still amazes me, and that is the main reason why I love being a Homeopath and why I still love the amazing possibilities of Homeopathy.

When the symptoms of an illness that someone is experiencing are matched perfectly to the correct Homeopathic remedy, and that remedy is taken according to homeopathic principles, at the correct potency to match the strength of the illness, it is as if the body, or the immune system if you will, is suddenly jolted into action, and the rapid healing response that follows is an absolute joy to watch.

I realize that this is just one example and ‘does not a case for Homeopathy make’, but when you watch a response like this happen there is no doubt that there are powerful possibilities here…and the intellectual questions about how it can be happening get brushed to the side.

But, as with all things, everyone has their own path to follow. The Homepathic road was the one for my family but it may not be for you.

Have you ever experienced or observed one of these very rapid responses to treatment with a perfectly matched Homeopathic remedy? Tell us about it in the comments below.

You might also like to check out this Youtube playlist where lots of people have posted about their personal experience of how “Homeopathy Works For Me”. http://www.youtube.com/playlist?list=PLF0F0329B561969C8

I’ve never been to the doctors (dailyecho.co.uk)
PART 1: Patients turn to homeopathic remedies instead of traditional medicine (kvue.com)
Classical Homeopathy – the interview of a lifetime (By Nicole Noles DOM LMT) (vitalichi.wordpress.com)

Natural Remedies & Homeopathy, Sleep, Stress & Overwhelm

Could It Be Your Thyroid Causing Your Poor Health?

June 13, 2013 happyholistichealth 2 Comments

For many people an underactive thyroid slows them down and leads to a host of other unpleasant symptoms. Most of those people are never diagnosed with the disorder. Many are never treated. Many fail to make the changes in their diet and lifestyle that can really help ease their symptoms. Most go on living their life in a debilitated state.

The Thyroid is a butterfly shaped gland in the middle of the front of your throat. It’s purpose is to release hormones that help in the regulation of many body functions – metabolism, heart rate, maintaining your core temperature, healthy skin, your weight, fertility and more. It slows you down or revs you up to make you more energetic. It also activates your immune system. It plays a part in most of the body’s physiological processes, so when it is out of balance, so are you. In fact every cell in your body has receptors for thyroid hormones.

Sometimes the thyroid does not work as it should and, depending on whether it is pumping out too many hormones or too few, it becomes under- or over-active, what is known as either Hyperthyroidism (too many thyroid hormones in the blood) or Hypothyroidism (too few).

Thyroid conditions can be quite common and it is estimated that about 20-25% of the female population may suffer from hypothyroidism. An estimated 30% more of people over the age of 35 may suffer from “subclinical” hypothyroidism, where they either have no obvious symptoms, or their test results are within the ‘normal’ range but they have mild symptoms of low thyroid function.

Many people live with the symptoms of low thyroid function often for years, where their thyroid gland works sluggishly without them even realizing it. With too few thyroid hormones in the blood the body processes start slowing down, and so do they.

However, there are some telltale signs to look out for. Here are some of them, although there are many more:

Fluid retention or swelling in the legs, feet, arms or face
Cold hands or feet, poor circulation and intolerance of cold
Dry skin, acne and eczema
Lethargy, fatigue, poor stamina and sleeepiness
Forgetfulness, slow cognitive function, brain fog
Depression
Constipation, indigestion
Weight gain, or difficulty losing weight
Poor brittle, slow-growing nails and hair, hair loss
Heavy periods, irregular cycle, PMS
Infertility, low libido
Insomnia
Muscle and joint aches and pains
Food cravings, food intolerances, hypoglycaemia
High cholesterol/ triglycerides, palpitations, high or very low blood pressure

Illnesses where symptoms seem vague or scattered could actually be providing warning signs that you have a problem with your thyroid. Diseases and syndromes such as chronic fatigue, fibromyalgia, menopausal symptoms, muscle and joint pains, IBS, PMS, heart disease or depression, which all have a wide variance in the symptoms they present with, may be improved when underlying thyroid issues are redressed. Sometimes an underactive thyroid can be due to an autoimmune disease, Hasimoto’s disease.

However, low thyroid function may actually not be the root of the problem. There is a strong relationship between your adrenal and thyroid glands and it is very common for adrenal fatigue to go hand-in-hand with hypothyroidism. In many cases the adrenal glands become weakened, leading to a malfunctioning thyroid gland. If treatment is only directed towards the thyroid gland and the adrenal issues are not addressed then the person’s health will simply not improve. It’s important to reduce stress in your life as both the adrenals and the thyroid are very sensitive to stress. Practicing meditation, yoga, qi gong, or relaxation techniques will go a long way to reducing the stress response and support the action of these glands.

Two hormones, T4 and T3 are produced by the thyroid. T3 is the active form of thyroid and is the one that does the vast majority of work in the body. When levels are low enough the traditional approach is to use synthetic hormone, but they only contain T4 and the problem with this is that most people have difficulty converting T4 into T3.

Thyroid hormone levels can be tested with a blood test. If symptoms are vague and do not point directly to a disorder, testing will probably be done alongside other blood tests.

The normal range for tests is 0.5 to 5.5 IU/ml.

The problem for many people is that they suffer symptoms of low thyroid function when their measured levels of the hormone are between 2.0 IU/ml and 5.5IU/ml – levels that are considered to show ‘normal’ thyroid function. They are told their levels are normal and left with no explanation or treatment for their symptoms. When it comes to thyroid hormones setting the boundaries of ‘normal’ for thyroid levels is very misleading as there really isn’t any ‘normal’ level…the levels change depending on factors such as age or health.

All the different hormones of the body work together in a delicate dance and when one is not working all the others are affected also. Many reproductive hormone-related symptoms may be experienced when thyroid hormones are low. PMS, infertility, fibroids, ovarian cysts, endometriosis, heavy bleeding, menopause symptoms, fibrocystic breasts or even post-natal depression may all result.

Low thyroid function can easily be confused with the symptoms of menopause. While symptoms such as hot flushes, period irregularities, weight gain, night sweats and insomnia are often experienced during peri-menopause or menopause, night sweats and insomnia in particular, may also be key symptoms of low thyroid function. Using hormone replacement to deal with these symptoms simply makes the problem worse, as the oestrogen in the medications interferes with the thyroid hormones further, impairing the thyroid function even more. This in turn slows down metabolism and leads to weight gain. It is a vicious circle.

As usual it is easy to point the finger at poor diet and lifestyle as contributing factors to thyroid dysfunction and sugar, processed foods, stress, lack of exercise or toxic environments all play their part.

WHAT CAN YOU DO?

Low thyroid function can be addressed in a number of more natural ways.

I treat many people (mainly women) for low thyroid function with huge success using carefully selected Homeopathic remedies, reversing their debilitating symptoms and allowing them to live a normal life. But with this being a complicated chronic issue it is not one that can be self-treated and requires prescribing by a fully-trained professional Homeopath.

But luckily there are a number of things that you can do as a first-line defense for hypothyroidism, and using natural methods avoids the side effects of medications.

DIET

A well balanced diet that is made up of unprocessed, unrefined whole foods, with organic or biodynamic vegetables, fruits, meat and dairy, is the best way to combat hypothyroidism, if you also include the following guidelines.

It’s so important that you stay away from sugar and caffeine which simply cause thyroid burn-out. If going ‘cold-turkey’ is too hard then cut back more gradually. Cut out refined and processed carbohydrates as well as they behave just like sugar when they are metabolized in your body.

Make sure to eat protein as it transports thyroid hormone into your cells. Include nuts, nut butters, legumes, quinoa, and less frequently and in smaller quantities eggs, meats, fish and dairy.

Good fats help to create hormone balance (including thyroid hormones) – avocados (one of my favourite good fat sources), coconuts and coconut milk and oil, olives and olive oil, raw nuts and nut butters, organic butter and yoghurt, organic egg yolks, flax seeds. Avoid trans fats.

Make sure you are getting enough Vitamins and minerals, especially Vitamin A, Vitamin D, the Vitamin B’s, iodine, selenium, zinc, copper, iron and omega-3 essential fatty acids. Organic produce will be higher in vitamins and minerals as long as it isn’t old and wilting.

Thyroid hormone production is just another of the many functions of Vitamin D which is produced in the body from sunlight. This is yet another reason to have levels of this crucial vitamin tested and maintained, and you may actually need to supplement this.

Cut out gluten especially if you have Hashimoto’s as the gluten mimics thyroid tissue and aggravates the autoimmune response

Watch out for foods that interfere with thyroid function especially those containing goitrogens and don’t eat them unless they are cooked – cabbage, broccoli, cauliflower, Brussels sprouts, kale, turnips, spinach, strawberries, peanuts, millet

Get tested for food sensitivities, especially if you find there is a food or food group that you crave, as eating these foods sets up an autoimmune response in the body.

The thyroid gland requires iodine to make thyroid hormones so iodine deficiency may be a contributing factor to hypothyroidism. Many people are deficient in iodine so include more sources of iodine in your diet like seaweed (kelp, dulce, nori), shellfish, saltwater fish, eggs, yoghurt, mozzarella cheese

SUPPLEMENTS

Supplement with probiotics as good thyroid function depends on healthy gut flora

Add vitamins and minerals particularly if you are not getting adequate amounts in your diet.

Other supplements that help thyroid activity and the manufacture of thyroid hormones are Tyrosine, Pantothenic acid (vitamin B5), magnesium citrate and Potassium iodide. Look for these in a combined thyroid supplement.

HERBS

Ashwaganda is a herb that can help to improve the level of T4 hormone and guggal Commiphora wightii to convert the T4 into the active T3. Guggal has been used for centuries in Ayurvedic medicine and is now difficult to source due to its scarcity after overuse – you may want to reconsider using this herb for this reason.

EXERCISE

Exercise lowers insulin levels and increases thyroid function. Work out or walk for 40 minutes three times a week, and make sure you get out of breath.

Source articles:

http://www.thyroid.org/what-is-hypothyroidism/

http://www.drnorthrup.com/womenshealth/healthcenter/topic_details.php?topic_id=59

http://articles.mercola.com/sites/articles/archive/2010/01/02/Many-Symptoms-Suggest-Sluggish-Thyroid.aspx

http://www.mindbodygreen.com/0-3139/13-Ways-to-Treat-Hypothyroidism-Naturally.html

http://vistamaglive.com/the-low-thyroid-epidemic-in-canada

http://www.doctoroz.com/blog/lisa-lynn/3-ways-boost-thyroid-function

http://www.umm.edu/altmed/articles/hypothyroidism-000093.htm

http://www.elliotthealthcare.com/low_thyroid.htm

http://www.naturalendocrinesolutions.com/articles/truth-protein-carbs-fats-thyroid-health

Thyroid- Home remedies (harikrishnamurthy.wordpress.com)
The Relationship Between Hypothyroidism and Infertility (thyroid.answers.com)
Hypothyroidism Treatment and Diet (healthandwellnessblogging.wordpress.com)
Iodine Deficiency symptoms (healthylifestylesliving.wordpress.com)

Happy Holistic Health

Tag Archives: healthy-living

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Sample Some Superfoods From This Southern Treasure Chest

Free Radicals Are Bad, Right…But Why?

Why I Still Love Homeopathy…In Spite Of Everything

Could It Be Your Thyroid Causing Your Poor Health?

Soulful Wellness: Where Mind, Body, and Spirit Align.

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