Tag Archives: Organic foods

Detox, Health, Immune System, Nutrition & Nutrients, Superfoods

Spirulina, The Supergreen Solution

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super spirulina

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 Tablets
Spirulina Tablets

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.

Spirulina powder
Spirulina powder

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.australianspirulina.com.au/spirulina/spirulina.html

http://articles.mercola.com/sites/articles/archive/2011/07/01/spirulina-the-amazing-super-food-youve-never-heard-of.aspx

http://hecticlifehealthygirl.wordpress.com/2011/02/12/what-is-spirulina-and-what-are-its-health-benefits/

http://www.naturalnews.com/033698_spirulina_superfood.html

http://www.naturalnews.com/041164_spirulina_superfood_supplements_immunity.html

http://www.naturalnews.com/036101_spirulina_superfood_nutrients.html

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Delicious Recipes Using The Superfood – Spirulina (susansmithjones.com)

Disease & Syndromes, Health, Healthy Living, Nutrition & Nutrients, Toxins

Natural Ways To Deal With This Galling Problem

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

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Antioxidants, Health, Healthy Living, Immune System, Superfoods

Sample Some Superfoods From This Southern Treasure Chest

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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 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
Chia seeds

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 plants
Amaranth plants

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.

Lucuma
Lucuma

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
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.

Ripe raw cacao pods
Ripe raw cacao pods

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.

Dried camu camu seeds
Dried camu camu seeds

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).

Macqui berries Credit: Mona Vie
Macqui berries Credit: Mona Vie

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 pods
Mesquite pods

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
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

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Could It Be Your Thyroid Causing Your Poor Health?

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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.lust for life

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 thyroid20-25% 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.
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.

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 lowers insulin levels and increases thyroid function
Exercise lowers insulin levels and increases thyroid function

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.

Disclaimer 2

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

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Children's Health, Immune System, Nutrition & Nutrients, Superfoods

Optimise Your Digestion With These Juicy Options

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Juices can deliver a whopping great punch of valuable nutrients and enzymes into your body quickly and easily
Juices can deliver a whopping great punch of valuable nutrients and enzymes into your body quickly and easily

I am really excited tonight and feel like all-my-Christmases-have-come-at-once, as this afternoon I picked up my new slow juicer. I have been waiting quite a while for the shipment to arrive as it has sat in a container on the docks for a while. But today it is here. And no, it is not a Christmas gift, it just happens that it has arrived right at this time. The juicer I have chosen is a cold-press masticating type.

There is plenty of evidence about the benefits of juicing, provided the juice is prepared in a way that does not destroy the nutrients and enzymes. Juicing plays an important role in detoxing the body, and in facts underpins many natural health plans for the treatment of a wide range of diseases including cancer. But it also makes sense to include it in any plan for healthy living.

One if the main reasons to add home-made juice to your diet is that it can deliver a whopping great punch of valuable nutrients and enzymes quickly and easily, although this depends on the type of juicer it is made in.

You’ve heard this before but micronutrients are quickly damaged or destroyed by heating and cooking. In an ideal world we would all totally avoid processed foods and eat only fresh organic fruit and vegetables. But this is not always possible for lots of reasons. Most of us also make the choice to indulge in foods and drinks that are not health-wise, especially at this time of the year when it can become very difficult to make consistently good food choices.

So why juice?

Dr Mercola sums it up nicely in three points:

Juicing helps you absorb all the nutrients from the vegetables

Juicing allows you to consume an optimal amount of vegetables in an efficient manner

You can add a wider variety of vegetables in your diet

And to this I would add that juicing encourages people to eat breakfast. One of the big battles I frequently encounter at work is to get people to reverse their practice of not eating before they leave for work or school – the body is an engine and needs fuel to function!

Most people have poor or impaired digestion, whether they recognize it or not, as a result of prolonged regular poor food choices. For some this is obvious in indigestion, bloating, gas, cramping, or IBS, but for many more the effects are not so apparent. But poor digestion always equates with poor health. Over time it leads to many chronic health problems that range from fatigue to lung and heart problems and include a diverse range of many more. If you are not absorbing nutrients – vitamins, minerals, proteins, fats and carbohydrates – your body will simply not function properly. You need each of these nutrients to some degree, and some part of your body will suffer if you are deficient in any one of them.

Poor and impaired digestion results in poor and impaired immune function.

If you do suffer from poor digestion it is well worth taking fresh home-made juice before eating a meal, about twenty to thirty minutes, because the enzymes in the juice will actually act as an aid to help with your digestion. When taken on an empty stomach the juice is assimilated immediately, the nutrients absorbed, and the enzymes able to work efficiently.

The quantity of raw vegetables that we should optimally eat is big. Even the relatively modest amounts recommended by Government bodies are more than most people who come to see me for health advice and treatment regularly eat. Many of these people are in tune with good health requirements (to varying degrees), and eat more vegetables and fruit than most of the rest of the population, but still are not eating enough. Juicing allows you to increase the amount of raw vegetables and fruit that you consume substantially.

If you take a moment to work out what vegetables and fruits you eat you will almost certainly find that you are eating the same ones every day, with a variation thrown in only occasionally. Very few people actually manage to sustain a good rotation of the vegetables they consume. This may lead to a preponderance of some nutrients and deficiency of others in your diet. But one result that is not often appreciated is that it can also be responsible for the development of food allergies and intolerances. When you juice you can create a far more diverse diet because you can add in those vegetables and fruits that you don’t particularly like and so would not normally consume.

I mentioned before that the quality of the juice depends very much on the type of juicer used. The cheaper versions all use a centrifugal action. They are cheap to buy and quick to use. The problem is that their action heats the juice and causes significant nutrient loss. Juice made in these machines oxidizes quickly (in the same way that cut apple turns brown as it oxidizes) leading to free radical damage in your body. If you leave these juices sitting they will turn brown fairly quickly. I guess that if all you want juice for is the taste with no awareness or consideration for the consequence of consuming poor and damaging food then that would not be an issue!

Masticating juicers on the other hand, deliver a cold-pressed product which has not been damaged by being heated.

Bearing in mind that a juicer is an investment – an investment in your health what do you need to look for when purchasing a juicer?

Well firstly you want one that will deliver a high quality juice which is loaded with nutrients and enzymes

Another important factor is how easy it will be to clean, as if this is difficult you simply won’t use it.

A good warranty will ensure that the juicer can handle seeds, skins and cores without burning out.

The factor that really sets the best juicers apart is how much juice they can extract, as in the long run a machine that produces more juice from the same quantity of produce will save you money

Lastly make sure the engine is going to be strong enough to deal with juicing for the family.

One bonus you get from juicers is that you can also use them to make smoothies which are often a great way to retrain your body to eat breakfast. I often get clients to start slowly at reintroducing the practice as once their body gets used to eating in the morning they find they want to eat sufficient and can’t do without. Many who say they can’t eat in the morning find they are ok with a smoothie to start off the ‘re-training’. Another bonus is that it so easy to add superfoods like Spiulina or Chlorella powder, or wheat or barleygrass to the smoothie to really powerhouse your breakfast and get your body fired for the day.

You can add Superfoods to a basic green smoothie to give a power start to your day
You can add Superfoods to a basic green smoothie to power start your day

When you choose your vegetables for juicing it is important to remember that any pesticide residues will be concentrated. Choose organic produce wherever you can, but if you need to restrict the amount of organic foods you buy then make sure you select only organic versions of any of the foods that appear on the “Dirty Dozen®” http://www.ewg.org/foodnews/summary   list which is a guide to pesticides in produce for shoppers. There is also a list of the fifteen ‘cleanest’ veges and fruits on that link.

If you, like many parents, are worried about the amount of fruits and vegetables that your kids are eating try them on home made juices from a wide variety of organic vegetables and fruits and know that they are probably getting the nutrients they require.

One drawback from lots of juice in your diet rather than whole fruit and vegetables, is that the fibre contained in the produce is discarded. Insufficient fibre is a common problem in western diets and leads to digestive health problems. Fibre also helps you to feel full and satisfied. In order to stop the development or exacerbation of the very health problems you are trying to fix you need to add the fibre back into your diet via the juice, or else by adding it to soups, stews or salads.

Juicers range in price from very cheap to thousands of dollars. My new masticating juicer cost a few hundred dollars. I know it won’t be as good as the ones I have dreamed of owning but it is quite sufficient to get my family started on this yummy health practice and to get them away from commercial juices.

There are lots of juicing recipes about but you don’t need them as it is good to experiment with your own creativity. Here are some simple ideas to get you started.

Here are some great tips for juicing, including juicing for a large family.

And here is one last hint – Chew your juice, never gulp it down! You will absorb it better when it is mixed with saliva.

Have fun trying out juicing for your household. I’m off to stock up on some fresh organic produce so I can get going.

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://greensmoothierevolution.com/

http://articles.mercola.com/sites/articles/archive/2011/11/13/benefits-of-juicing.aspx

http://www.livestrong.com/article/535545-the-disadvantages-of-juicing/

Nutrition & Nutrients

Telling Tales on ‘Taters

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For the last few days I have had a very earthy food at the front of my mind- potatoes, ever since I traced a weird kitchen smell to an old onion in the back corner of the basket of root vegetables that sits in the bottom of the pantry. While I was searching for it I also found a decent number of potatoes that had put out nice healthy strong roots from their eyes, so past their best eating days. Now, these weren’t any old potatoes, they were all organic, and of a few different varieties.

These days I try to incorporate as much organic food into our diet as I can, but like most of us, am constrained by things like the cost and availability. But I have been gradually making the switch from normal produce over to organic fruit and veges for a long time now and potatoes are one vegetable that I now always buy organic. Root vegetables were one of the types that I started to change fairly early on as I figured that they were sitting surrounded by soil that was full of chemicals for all their growing life so maybe that meant they carried more of the pesticides. Now however, I am aware that potatoes, along with various other vegetables like carrots (another of those root vegetables) and celery, is one of the “Dirty Dozen™” – the produce that is deemed to have the highest levels of residual pesticides. The Dirty Dozen™ is a list that is produced each year by the Environmental Working Group (EWG), and while it is compiled in the USA and relates to USA produce I have no doubts that it is also a reflection of commercial farming practices here in Australia.

I have just finished reading the excellent “Botany Of Desire” by Michael Pollan in which he examines the notion that plants use man to further their own survival just as much as man uses plants. He does this by telling the story of four different plant species that have benefited by our desire for what they offer, namely, the apple for sweetness, the tulip for beauty, cannabis for intoxication and the potato for control. I found it an enthralling read.

The potato has come a long way from its early existence on the slopes of the Andes of South America. In recent times it has been targeted for Genetic Modification and Monsanto produces genetically modified strains that have been widely grown for many decades.

Pollan decided to plant some of Monsanto’s GM potatoes alongside ‘normal’ potatoes in his own garden and then to compare the differences bewteen the two types over the same season. His research took him into organizations such as Monsanto, the FDA, the EPA, and the Union of Concerned Scientists. It also allowed hin to visit three Idaho farms (Idaho is an area of arid scrubby desert where farming is only possible with the aid of irrigation).Two of the farms he visited were growing a mix of Genetically Modified and normal commercially grown potatoes and one farm was organic. The comparisons were striking.

Now I have a real problem with eating any GMO foods and do not consume them knowingly. My preference would be first organic, then commercially grown and last GM. What absolutely horrified me though, as I was reading about the potato in Pollans’ book, was the extent of the fertilizer and pesticide regime that the farmer outlined as the normal program he uses on the commercially farmed crop. The spraying program is huge. It begins in early spring with a soil fumigant and followed throughout the growing season with pesticides, herbicides and fertilizers both sprayed and introduced through the irrigating water.

But two of the practices that the farmer mentioned he would not change were really concerning. The first was that from mid summer the crop needs to be sprayed every two weeks with an organophosphate called Monitor to prevent a virus that causes small brown spots appearing on the tuber. The spots are purely cosmetic, but the Fast Food Companies are far and away the largest buyers of all potatoes grown and they don’t want brown spots on their long, golden, perfect fries, so the crops need to be sprayed. Monitor is deadly, in fact it is so toxic that the farmer and his staff will not enter the field for any purpose for five days after the spraying. This is an arid, irrigated area and even if the irrigation system breaks down he will not go into the field… he would rather lose the whole crop than risk contact with this deadly chemical. Not all potato varieties are susceptible to the virus and so not all are sprayed with Monitor, but this is an example of the extreme danger associated with chemicals that are widely and routinely used both in potato and other food crop production.

The other telling practice that Pollan reports was that in the farmers domestic garden where he grew the food for the family’s own consumption, many of the plants, including the potatoes, were grown organically, and he admitted that when they purchased any commercially grown vegetables from the market they ‘wash and wash and wash’ them before eating them.

Pollan makes the interesting observation that organic farming is much more than simply substituting good for bad. ‘The organic farmer’s focus is on the process rather than on the product’. This process is built on maintaining balance and harmony with the environment.

Having read the details of the strength of the chemicals used in farming potatoes as well as the huge extent of the program, I now have a firm resolve to avoid anything but organic potatoes. I have gone from an ‘it’s a good thing to eat organic potatoes’ to ‘I definitely will eat only organic potatoes both at home and when I am eating out’ attitude thanks to this book. This will be better for all my family.

The EWC has just released the 2012 Shopper’s Guide to Pesticides in Produce™ in the last few weeks and it is well worth taking a look to see for yourself just which foods belong in the ‘Dirty Dozen Plus™’ this year and which ones are in the ‘Clean 15™’. If like me you like to include as much organic foods in the family diet as possible but cannot manage to go totally organic then this might help you decide where to make the best changes to build your family’s better health.

And as for the potatoes I planted, I needed to get them into the ground very quickly in between rain bursts, so I did not actually do any of the soil preparation that I normally would do before planting at all. In fact, I simply popped them into slots I dug in the middle of a weedy slope of heavy clay soil. New growth on potatoes can be quickly and easily decimated by winter frosts but hopefully the new growth on these plants will be nicely protected from the frosts that roll down our hillside through July by all the weeds that I left in the ground above them, and come spring the luxuriant growth of the potato plants will in turn smother those very same weeds. And as a bonus the potatoes should break up that heavy soil sufficiently for me to follow them later with another different but fussier crop. I will keep you posted.

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. 

 

© Catherine Bullard and Happy Holistic Health, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Catherine Bullard and Happy Holistic Health with appropriate and specific direction to the original content.