How do you know if the probiotics you are taking are working?

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Any time you have followed a course of prescribed antibiotics, you must follow with a course of probiotic (and even prebiotic) supplementation to re-establish a healthy balance of gut flora.  This is because while antibiotics will kill off pathogenic bacteria, they will also kill off the good bacteria in our gut, which can then leave room for opportunistic yeast to take root leading to candida infections and even setting the stage for leaky gut syndrome down the road.

Because most probiotics are delicate live strains, they must be kept refrigerated or else they can become useless.  (There are a few exceptions to this as some brands now make a stablized probiotic that does not require refrigeration – ask me for details).  But say you have a generic probiotic – how do you know if the strains are live and active?

A simple kitchen experiment can show you if these beneficial bacteria are viable:

1.Pour one cup of milk (cow or soy) in a small bowl; pour another cup of the same milk in a second bowl. 

2. Open the capsule of your acidophilus probiotic and empty the powder contents – about one teaspoon –  into one of the bowls (the other bowl will serve as our control for comparison). 

3. Leave both bowls on the counter at room temperature overnight.

4. In the morning, compare the two bowls: In the bowl that contains the acidophilus, you should see some sign of bacterial activity (acidophilus curdles milk) – which could be lumps of milk, film, bubbles, something.  The two bowls should not look the same.  As you pour the two bowls down the drain, the consistency of the liquid should be different.  If not, the strand, brand or batch of probiotic you have purchased is worthless.

Smoothie and Juice Recipes

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 I usually recommend smoothies over juices (unless you are on a special diet where you cannot handle more fibrous foods) because you eat the whole plant when drinking a smoothie, whereas with juices, you discard the skin (which has tons of nutrients) and pulp (high in fiber).  Juices do not have nearly as many nutrients as whole smoothies, however, there are times when one really wants a lighter drink and so a fresh juice is a great and healthy option. (Note, juices from the store have NO nutritional benefit – by the time they have been packaged and stored, they have lost all their vitamins – more than 50% of a juice’s vitamins are inactivated within minutes of being pressed, hence store-bought juices are simply sugar water).  For the following juices, you might be motivated to try them as smoothies, ie throw the entire plant into the blender, but if not, juicing is fine.

Click here for smoothie and juice recipes.

 

Quick Almond Milk Recipe

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Quick Almond Milk

Almond Milk is a great alternative to dairy products (which you should never consume) .  Unfortunately, most of the commercial brands add preservatives or Vitamin A as palmitate (beta-carotene is the natural precursor, non-toxic form of vitamin A, but palmitate is synthetic vitamin A and can be toxic to the liver in excess).  And anything processed is always inferior in nutritional value to something freshly made at home.  Always use raw nuts – roasting nuts turns the healthy fats in them to the unhealthy trans-fat form.

For recipe, click here.

Acrylamide Is a Cancer Promoting Chemical found in Processed Foods

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When starchy foods are processed and heated to high temperatures (above 248 degrees F; 120 degrees C), a carcinogen called acrylamide is formed.  Fried, grilled, baked or toasted foods are the biggest culprit of this naturally occurring by-product which has been linked to several types of  cancer including bowel, bladder and kidney, and is known to cause infertility and loss of muscle control.

On the list of highest acrylamide containing products are:

Instant Coffee

French Fries

Cereals

Toast, Bread, Biscuits, Crackers

Chips

Cookies

The chemical does not appear to form in carbohydrate foods that are uncooked or boiled, (with the exception of naturally occurring tiny amounts in black olives, prunes, and dried pears) giving rise to one more reason to limit or eliminate your consumption of processed foods.  Real food does not grow in a box; real food comes out of the ground.

How to Identify Organic vs Conventional vs GMO Produce

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Genetically Modified Organisms (GMOs) are foods that have been altered, whether that is a cross breed of plants or manipulation of genes to make a plant more resistant to insects.  But when you mess with nature you sometimes get Frankenstein-like results, or at the least, less nutritious food. 

Conventionally grown produce may not be genetically modified, but it almost always is sprayed with chemical pesticides, managed with herbicides and grown with chemical fertilizers. Organic produce uses natural fertilizers such as manure and compost to feed the soil, rotates crops, and makes strategic use of insects and birds to keep other pests away.  Aside from being chemical pesticide-free, organic produce is also nutritionally denser because the soil it is grown in is usually higher in vitamin and mineral content, which then becomes incorporated into the produce grown on that land.

To identify Conventional from Organic from GMO produce at the store, look at the PLU number on the label:

Conventionally grown food has a PLU of four numbers

Organically grown food has a PLU of five numbers that begins with a “9″

GMOs have a PLU of five numbers that begins with an “8″

For example, a conventional plum might be listed as 4367; an organic plum might be listed as 98757; and a genetically modified plum could be listed as 82923.

How to Choose the Best Supplement

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Most people take supplements, whether it is a simple multi-vitamin to a more involved holistic protocol including herbs. And the majority of these supplements are bought at the grocery store or pharmacy. So how do you pick the best supplement?

First, most vitamins available commercially in the store are synthetic. This means they are created in a lab as an isolated molecule. Because the molecular formula for a synthetic vitamin is the same as that of a vitamin found in nature in real food (a whole food vitamin – note, not the brand Whole Foods, but rather a food that is whole, coming from nature and not created in a lab), the labs are able to label it as that vitamin. However, it is not the same and your body knows the difference. Your body cannot use synthetic vitamins in the same way it uses whole food vitamins. Synthetic vitamins are isolated molecules that do not contain the host of co-factors needed to activate them. For example, a tomato contains over 10,000 phytochemicals, many of which we cannot reproduce in a lab. Without these phytochemicals and co-factors, any given nutrient cannot be used.

Further, synthetic vitamins are often by-products of toxic industrial processes. For example, most synthetic B vitamins are coal tar and petroleum by-products. Do you really want to be ingesting a coal tar by-product? Not only do synthetic vitamins do your body no good because they cannot be used properly, but they may even do some harm. They can also lead to other nutrient imbalances because your body will attempt to “complete” any given synthetic nutrient by pulling from your body’s stores of nutrients elsewhere to provide the missing co-factors; however, by pulling nutrients away from other stores, the stage is set for a cascade of nutritional imbalances. Additionally, synthetic vitamins are pro-inflammatory, meaning they raise levels of inflammation in the body.

If you take any form of supplements, even just a daily multi-vitamin, make sure it is from a food source. The bad news is that almost every supplement sold in the grocery or pharmacy is synthetic; usually you have to go through a health care provider to get a whole food supplement. Why? Synthetic vitamins are cheaper to produce (and did you know that even when sold under a different label, all the synthetic supplements sold in the US are sourced by only a few companies? These companies then re-sell their synthetic supplements to the multitude of brands you see in the grocery store and the reality is there is little difference between any brand you buy; it all came from the same place).
A rule of thumb for identifying food source from synthetic source is how the vitamin is listed; for example, the list below is all synthetic (check your bottles; your supplements most likely include this list):

Vitamin C as Ascorbic Acid
Vitamin B12 as Cobalamin (fyi, we should always take the methylcobalamin form of B12, never the cyancobalamin form)
Vitamin A as Acetate and Palmitate
Vitamin B1 as Thiamine Mononitrate, Thiamine Hydrochloride
Vitamin B2 as Riboflavin
Pantothenic Acid as Calcium D-Pantothenate
Vitamin B6 as Pyridoxine Hydrochloride
Para-aminobenzoic Acid as Aminobenzoic Acid
Vitamin D as Irradiated Ergosteral, Calciferol
Vitamin E as dl-alpha tocopherol, dl-alpha tocopherol acetate or succinate
For that matter, any “dl” form of a vitamin is synthetic; an easy way to remember this is dl: “does less.”

Regarding mineral supplementation, not all forms are equal. Although there are a few inorganic minerals that our body does use, for the most part, we really need to be ingesting mainly organically bound minerals.  Calcium supplements are commonly sold as inorganic calcium carbonate (this is also the form found in TUMS). However, calcium carbonate is a ROCK. Your body cannot easily digest it. The supplement companies can label it as calcium because it is calcium, but it is in a form that is so unusable that you are just wasting your money and not absorbing much of it. Magnesium oxide is another inorganic mineral form commonly sold for magnesium supplements, and once again, it is unusable. What is the point if your body is not absorbing these nutrients? They are cheap to produce but they are doing you no good, and in some cases they are even doing you harm.  Additional inorganic minerals the body cannot readily use but which are commonly sold in supplements include: zinc picolinate, zinc sulfate or zinc oxide; potassium chloride, potassium citrate, or potassium gluconate; magnesium sulfate; ferrous sulfate, ferrous fumarate or ferrous gluconate.

Then we come to herbs. Herbal supplements are often imported. Not all countries enforce the same quality controls so you have to be very careful of the source of any herb. For example, herbal supplements from some countries contain toxic fillers and additives including lead or arsenic. Cheap fillers “puff” up the size of the supplement without providing any therapeutic benefit and if toxic fillers are used, people can become quite sick. My preference is to use herbs sourced from an Australian company whose standards and control are impeccable and who is able to certify the purity and origin of their herbs.

For all these reasons, it is helpful to go through a health care provider when choosing and sourcing your supplements. This is one area in which we specialize and remain at your service to advise on the best supplements for you.

Sea Salt versus Table Salt versus Kosher Salt

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What is the difference?

Table Salt is extracted from underground mines and is refined to produce a smoother texture. In the refining process, valuable essential minerals are lost, preservatives and anti-caking agents are added so the grains won’t clump together. There is no benefit to eating table salt.

Sea Salt is harvested from evaporated sea water and is not further refined, leaving intact valuable minerals. The minerals present will vary depending on the location where the salt was harvested from. These trace minerals may include iron, magnesium, sulfur, calcium, potassium, manganese, zinc and iodine (although the iodine is not in sufficient quantities to meet your daily needs so you will need to add another iodine source if you are not eating any iodized table salt). These minerals play important roles in numerous biochemical reactions in the body and you require these nutrients to fuel these processes. We should all be using only sea salt (1 to 2 teaspoons per day with our food).

Kosher Salt is usually sourced from underground mines although less frequently it can come from sea water. It is then processed without any chemical additives or preservatives. However, it is not as rich a source of essential minerals as is sea salt; therefore there is no health incentive to consuming Kosher salt.