Tag Archives: wellness

Updates on Where to Find Me

Hello! I’m getting so many questions about where I see clients that I decided it was time to share some updates. I’ve had many big changes in the last few months and want to let everyone know!

As always, I provide consultations in person or via telephone or Skype. Please don’t let location stop you from contacting me. I also travel frequently and am often able to set up consultations during my travel dates.

Contact Information

Please feel free to contact me via telephone at 317.489.0909 or via email. Feel free to contact me with any questions you have about me or my services.

Please note I cannot answer personal health questions via email due to liability issues. I can only answer personal medical questions for established clients.

Information on the Website

  • If you are interested in scheduling a consultation and want to learn more about what to expect, the Consultations page is a great place to start.
  • If you are curious about what will occur during your consultation, please visit the What to Expect page.
  • If you would like to learn more about me and the journey I traveled to reach the point I’m at today, please visit the Meet Pamela page.

Office Locations

I currently see clients on the west side of Indianapolis, near the Eagle Creek Airport. 

West Side Office

Located inside of the offices of Dr. Michael Gossweiler Periodontics:

7537 West 38th Street
Indianapolis, IN 46254


View Larger Map

Six Things People with Diabetes Rarely Tell Their Doctor

Lady holding her fingers to her lips as if saying, "Shhh!"

This post covers a variety of behaviors and lifestyle habits that people with diabetes rarely tell their doctor. I need to state a disclaimer before diving into this post. Please note I am not condoning the activities and actions I’ve shared below. I’m simply sharing what I know to be true and what I see occur frequently in the diabetic community. Please follow your doctor’s instructions exactly and do not deviate from them.

Most of you know by now that I’ve had Type 1 Diabetes (the auto-immune, insulin-controlled type) for over 45 years. In the time I’ve had it, I’ve devoted years of research to the disease of diabetes. I have also dedicated myself to understanding how diabetes affects a person’s emotions, not just their body. One of the most fascinating things I’ve discovered from chatting with thousands of people with diabetes is that there are some very common habits many of them share, but which few of them tell their medical staff. Some of these habits are harmless, while others could be potentially harmful.

Why do diabetics break the rules? The most common reason is because the rules don’t work for them. Although MDs live in a world of black and white absolutes, every diabetic knows that much of what they’re told about controlling their disease does not work for them or apply to their specific case. Their body never read the diabetes text book and doesn’t do the things the text book says it should. Most of us wish our doctors understood that control is highly individualized and that not all care guidelines work for all people. People with diabetes soon learn which topics are “safe” to discuss with their doctor and which will earn them a quick lecture. They grow weary of being told they’re “wrong” or being told one of the control tactics they rely on “can’t possibly work.” The truth is that every person’s body and lifestyle is highly unique and requires a unique approach to maintaining control. What works for me may not work for anyone else, and what works for them may not work for me. Doctors don’t have time to consider these “gray areas,” so diabetics keep this “secret info” to themselves.

The list that follows includes the top six things I’ve found diabetics rarely tell their doctor. Do you know of others? Please share!

I take a lot of supplements to help control my diabetes

This one is perhaps the most common. I hear this not only from diabetics, but from many different people with many different health conditions. Why do people not tell their doctor about their supplements? People I chat with share one of three basic reasons: 1) They are tired of their doctor telling them the supplement doesn’t work (even though using it has improved their health); 2) They are taking the supplement(s) instead of taking a prescription (see the next point); or 3) They know their doctor doesn’t believe in supplements and don’t want to risk upsetting him or her.

Obviously, it is IMPERATIVE to tell your doctor about every supplement you take. Your MD needs to know what you’re taking so that s/he can advise you about any potential interactions with your prescriptions. A growing group of MDs is learning about supplements and accepting their use. If yours is not one of them, perhaps it’s time to find one who is more accepting of the lifestyle you’ve chosen.

There are a wide variety of supplements that can help people with Type 1 and Type 2 diabetes maintain better control. However, these supplements must be very carefully researched before being added to one’s regimen. It can be dangerous for a Type 1 diabetic to begin taking supplements without checking their blood sugar more frequently. No one taking a prescription medications should begin taking a supplement without first discussing the potential interactions with their doctor or pharmacist. My favorite resource for researching potential interactions between prescription medications and natural supplements is the PDR for Non-Prescription Drugs, 33rd Edition.

I don’t take some of the prescriptions you write for me

This is another very serious item. If you are not going to take a prescription your doctor prescribed, you must tell him or her. It is your choice to not take a prescription, but you owe your MD the courtesy of being honest about it. When you share this information with your MD, take your research, be direct without being emotional, and make it clear your decision is final. If your MD has an issue with this, perhaps it’s time to find someone who is a better fit for your needs. (On a side note, there are times it may be better to take the prescription. Please do significant research before deciding to not take a prescription. As an example, I take insulin. There are no viable alternatives that are 100% effective, so I consider myself blessed to have it available.)

I don’t use alcohol when I take my shot or check my blood sugar

I can’t say that 100% of diabetics fall into this category, but a huge number of them do. Remembering to pack alcohol swabs is just one more thing on an already long list of items that have to be carted around on a daily basis. Many diabetics have found – contrary to what their MD told them – that not using alcohol doesn’t make much difference. They don’t wind up with skin infections, and their insulin continues working perfectly. It’s a personal choice. (This is only true if they are healthy and are under good control.) From a bird’s eye perspective, I don’t think this is a big deal, provided their blood sugars are under good control, they don’t have any other auto-immune conditions, and they are not in a dirty environment filled with toxins. It’s always best to use alcohol, but the likelihood of developing a complication if none is available is fairly small.

I use my syringes and lancets more than once

Most people are horrified to learn that many diabetics re-use their syringes. Let me make it perfectly clear they are not sharing their needles, they are simply using them twice in order to save money The same is true of the lancets used to prick their finger to check their blood sugar. Is it the best way to treat their disease? No. Is it one that has a huge negative effect? Not really. I don’t recommend it, but based on the hundreds of diabetics I know who do this, the effects are too small to even be measured. Re-using syringes is never a good idea, but the effects will probably be minimal for someone who is under good control, is in a clean environment and who does not have other auto-immune conditions affecting their immunity.

In all honesty, if a diabetic cannot afford syringes and lancets, I’d much rather they re-use them than not take insulin at all. A diabetic who needs insulin and stops taking it will wind up in the hospital and deathly ill very quickly. Diabetics who re-use needles run a risk of infection and run a risk of injecting bacteria into their insulin bottles. The potential for disaster is huge, but the fact is that very few ill effects are seen. I don’t advise re-using syringes, but if you’re in a situation where you’re forced to re-use one, please do not exert much energy to worrying about the after-effects. Again … this does not refer to people sharing needles. I’m not talking about a family of diabetics using each other’s syringes. I’m talking about an individual who re-uses their own syringes.

I leave my insertion set in for more than 3 days and refill my reservoirs

This item applies to people with diabetes who use an insulin pump. Insulin pumps use a reservoir that looks somewhat like a short, squat syringe with no needle. The diabetic fills the reservoir manually and then inserts it into the pump. One end of the reservoir is connected to a long tube. The other end is connected to the body via an insertion set. The insertion set contains a very tiny plastic cannula (a form of tiny needle) that is inserted into the abdomen, arm or buttocks. The pump injects insulin into the diabetic’s body on a continuous basis. The amount of insulin infused into the person’s body is controlled by information the diabetic (or his/her support staff) programs into the pump. Programming the pump and inserting the insertion set is a very simple process. An insulin pump is the closest thing we have to a functioning pancreas.

Most pump companies instruct their users to change insertion sets and reservoirs every three days to avoid infection and to ensure insulin delivery continues at the correct dosage. Many diabetics I know leave their insertion sets in for longer periods. I also know a few who refill their reservoir instead of replacing it. These diabetics swear they can’t tell a difference. (One told me she can leave her insertion set in for more than 10 days before infection develops. I would say that’s pushing the limit on the insertion set’s ability to maintain adequate delivery.)

Why do they do it? It’s very simple. Many diabetics are uninsured, and many are underinsured. Many insurance companies have changed their deductible program and have raised deductibles above $10,000 per family. This means that most diabetics receive NO assistance with their pump supplies, in spite of having insurance. On my insurance plan, our regular prescriptions are filled for a co-pay and don’t apply to the deductible, but my insulin pump supplies do not. My insurance company will not pay a dime toward my supplies until my family meets our $10,000 deductible. There is no logic behind this, as helping their insureds maintain good control is the best way insurance companies can avoid more expensive claims. Almost four billion dollars each year are spent on diabetic amputations. That number could potentially be lowered if insurance companies would re-think their approach to handling insurance claims for basic care needs.

A 90-day supply of infusion sets and reservoirs costs anywhere between $500-900 dollars. That’s a huge expense for many people. It is an expense that motivates many diabetics to stretch a 90-day supply of materials into a 180-day supply or longer. They don’t do it as a form of rebellion; they do it because they have no other choice.

The diet you told me to follow kept my sugars sky high, so I found a new one that works for me

I hear this more than any other concern voiced by people with diabetes. A mother with a 10-year old recently came into my office and said her son’s dietitian recommended he eat seven servings of high-glycemic carbohydrates per day. She said he used over 100 units of insulin per day eating that diet because his blood sugars were so high. He also felt horrible most of the time. I worked with her to create an eating plan her son could easily work into his daily activities. The plan I recommended focused on low-glycemic carbohydrates in smaller quantities. Within two weeks, this young man’s energy had returned to normal levels and his insulin needs had lowered to around 60 units per day. (Lowering the amount of insulin needed to maintain control is helpful because of the hormonal side-effects of insulin.) I’ve also had clients come to my office who said they argued with their diabetes educator because they felt the amount of sugars and carbohydrates they were eating was excessive. These patients typically get a slap on the wrist and are told they must obey. Sadly, many who find they can maintain better control using a different eating style than the one their doctor’s staff recommended are labeled “non-compliant.”

This brings us back to individuality. Every person’s body responds to carbohydrates and other types of foods in different ways. Most people with diabetes know which foods affect them more than others. (For me, a quarter cup of white rice will send my blood sugar through the roof in about five minutes. I can’t eat it, even though it was one of the main foods recommended by the diabetes educator I saw many years ago.) It is impossible to use a “cookie cutter” approach to eating styles for people with diabetes. Each person must start with a basic recommendation and then tweak it to fit their needs. Many endocrinologists and their staffs are not willing to allow their patients to deviate from their strict guidelines. This is sad, because it makes many diabetics think they have to hide things from their endocrinologist.

———————————-

I recognize and fully expect this post will generate controversy. I’ve shared the truth, but I know many will react in anger. I’m ok with that.

Do you have diabetes? Do you hide things from your doctor? What do you think needs to change in the world of diabetes to encourage more open dialog between endocrinologists/doctors and people with diabetes? I firmly believe change occurs one person at a time. Let’s start here!

*Links in this post are affiliate links shared to provide a visual representation of the mentioned item.

Healing Truths I Learned Riding My Motorcycle

It recently occurred to me that most of the truths I learned about achieving wellness and healing have parallel truths I learned while riding my motorcycle. Healing is as much a mental process as a physical. I hope the following wellness tips bring a smile to your face and help you advance in your healing journey.

Dr. Pamela's Motorcycle

Focus on Where You’re Headed, Not Where You Are

Most beginning motorcycle riders find that cornering (making a turn) is one of the hardest skills to master. Cornering has so many different facets to consider that schools exist which have the sole purpose of teaching how to corner more effectively. One of the first lessons learned is that the best way to turn without winding up in a ditch or in oncoming traffic is to focus on where you want to end up. (This tidbit works while driving a car, too, but is most effective in motorcycle riding.) It’s a simple fact that when you focus on your ultimate destination, your mind automatically triggers your body to do what’s needed to take you there. Most beginning riders get hung up looking down at the road lines or at their own front tire and wind up veering far away from where they need to be. Focusing on our destination is especially important for physical healing.

I find many people become so focused on being sick they fail to focus on becoming well. Their thoughts become burdened by their physical challenges and they stop thinking about regaining health. I know how easy it is to stop focusing on wellness and to become almost obsessed with the many physical problems you’re battling. I’ve been there. I can speak from experience that true healing requires the ability to look past today’s challenges to focus on tomorrow’s victories. Doing so will be easier some days than others, but committing to focus on your end goal will help you feel better physically, mentally and emotionally.

Always Wear Protective Gear

Nothing concerns me more than seeing a motorcycle rider zipping along without a helmet and without any protective gear. Common sense dictates that wearing protective gear will help protect one from the unexpected. In our household, one of the basic rules each of our kids has to follow before riding anything with two wheels is that full protective gear is always required. Ignoring this rule and not taking basic precautions for protection would be foolish. The same is true of wellness.

I am often amazed when I meet with people who want to feel better but who are not doing basic things to maintain the health they have or who are not doing the things they know they must to control a specific condition. For example, a diabetic who eats everything, doesn’t exercise and who never checks a blood sugar is asking for trouble. Regardless of the health challenge one is working to reverse, there are simple lifestyle habits that must be done on a daily basis. Occasionally skipping a day is acceptable, but ignoring basic health needs on a continual basis may result in worsening health or in an additional diagnosis. Taking full precautions to protect oneself from harm just makes sense. I’m not talking about extreme changes, but am merely referencing the basics. I estimate it only takes me about 60 seconds to put on my protective riding gear. Taking the steps needed to improve health are also rarely complicated or time consuming.

Speeding Doesn’t Get You There Faster

If you do the math, you’ll quickly find that riding fifteen to twenty miles over the speed limit only gains two to three minutes on short trips. The time gained is minimal and typically does not justify the added risks. Driving from one location to another is a process. It would be nice to speed up the process or skip a mile or two, but that usually isn’t possible.

The same is true in healing. Healing takes time. Most health conditions develop over time, so it logically will take time for your body to reverse conditions. One of the basic healing guidelines I learned in school was that the body heals conditions in the reverse order they occurred, and that one can typically expect the body to need about one month of healing time for each year the condition has existed. This is just a guideline – each person’s situation will be very unique. Sometimes the body can reverse a condition very rapidly, sometimes additional time is needed. Regardless, the fact remains that the body requires time to heal. Healing is a process. Mainstream medicine says you can skip the process by taking a pill, but this merely hides the symptom instead of reversing the problem. Healing takes times. We live in a society used to receiving instant gratification. Our bodies don’t work that way. Patience may sometimes be needed to stop being a patient.

Drop the “When Not If” Mentality

When I was learning to ride, one of the things I heard over and over again was the mantra: “It’s not a question of IF, it’s a question of WHEN you’ll drop your bike.” So what naturally happened? I developed a nagging fear of dropping my bike and dropped my brand new Buell within two months of buying it. Here’s my problem with the “when not if” mentality: It becomes a self-fulfilling prophecy. When you have those seeds of impending doom planted in your subconscious, they inevitably take root and bloom if you don’t work to pull out that weed of deception.

This is closely related to focusing on your desired destination and not on where you are now. I find many people become terrified of and focus on the potential outcomes of their condition instead of being thankful for the health they have now. I recently chatted with a woman who has had active cancer for over fifteen years. The doctors keep telling her she should be dead, but she refuses to listen. She gets up every day and gives thanks for how good she feels – even when she doesn’t. Her blood work continues to improve, she feels better every day, and her doctors can’t figure it out. By focusing on the positive and ignoring the potential negative consequences of her illness, she is maintaining a high degree of health. There are no guarantees. Just because you’ve received a diagnosis doesn’t mean you’re going to have every possible complication associated with that diagnosis. Focus on your wellness and maintain a positive attitude! Focusing on the positive actually creates physiological changes in our body chemistry that aid healing. Keeping a positive attitude may accomplish more healing than anything else. Even if it doesn’t, you feel better when you focus on the positive, so give it a try!

Everybody Loves a Custom

Anyone who’s ever watched the Discovery Channel knows many hit shows revolve around taking a stock motorcycle or stock parts and creating a custom look. We have a fascination with taking what the factory hands us and customizing it to fit our own personality and style. Most bike owners find customizing their bike is a back and forth process that is never really done. We need to use this same approach with wellness!

Every eating plan and lifestyle program can and often should be “tweaked” to fit your personal needs. Your body won’t lie to you. If you began a program that worked well for a few months but you’re now starting to lose the momentum you gained, it’s time for a change. I encourage my clients to get regular blood work or Zyto scans every six months to make sure various nutritional and physiological measures are staying at their optimum level. There is no single eating style or lifestyle approach that is perfect for everyone. Constantly monitor your progress. If you start to feel poorly or regain symptoms, then it’s time to identify and address the reason. This typically means a change is needed in lifestyle habits, eating styles or supplementation. Wellness is a journey with many twists, so we should expect to need to make adjustments along the way.

=====================

What are your thoughts about this analogy? Please share your perspective!

For more information on healing and motorcycles, please visit:

Diabetes and the Art of Motorcycle Riding

How Motorcycle Riding Improves Physical Health

 

Diabetes Myths that Need to be Busted

There are a multitude of diabetes myths still perpetuated and shared as “fact” even though they are blatantly false. Myths get perpetuated in odd ways. Case in point: the Juvenile Diabetes Research Foundation (JDRF) recently allowed Krispy Kreme donuts to sponsor a fundraising run. During the run, participants – many of whom have diabetes – ran a single mile, ate a dozen donuts, and then ran a mile back. The JDRF spokesperson defended this run by stating that “food doesn’t Debunking Diabetes Mythscause Type 1 diabetes.” Guess what? Studies done in Finland since 1991 prove she’s wrong!

I was blessed with Type 1 Diabetes in 1967 and have been researching it through life experience or active study ever since. I’ve studied the mainstream approaches to Diabetes control and have also studied and experimented with many natural wellness approaches. My desire is to help people with any form of Diabetes live life abundantly and realize that having Diabetes doesn’t mean their life is over. Following are a number of myths related to diabetes that need to be busted right now:

Myth #1: Type 1 Diabetes is an autoimmune condition that has nothing to do with food

Fact: While Type 1 Diabetes is indeed an autoimmune condition, autoimmune reactions are caused when the body secretes antibodies that attack cells of the body. Studies have connected dairy antibodies (antibodies the body produces to cow milk, not human breast milk) to an attack on the beta cells in the pancreas that secrete insulin. Countries having the highest intake of bovine dairy products (Sweden, Denmark and Finland) also have the highest incidence of Type 1 Diabetes in children. The connection cannot be denied. The studies found that children who were not given bovine dairy prior to the age of 7 months had significantly lower incidence of Type 1 Diabetes than those who were. My recommendation is to not give babies cow milk, cheese, ice cream or other dairy products prior to the age of 12 months. (Avoid soy, too, as other studies found that boys given soy formula had lower sperm counts as adults and that girls given soy formula developed breasts and began menstruating at an earlier age.)

The American Academy of Pediatrics Work Group on Cow’s Milk and Diabetes Mellitus issued this statement in 1994: “The evidence incriminating cow-milk consumption in the cause of type 1 diabetes is sufficient to cause the American Academy of Pediatrics to issue this warning, ‘Early exposure of infants to cow’s milk protein may be an important factor in the initiation of the beta cell destructive process in some individuals.’ and ‘The avoidance of cow’s milk protein for the first several months of life may reduce the later development of IDDM or delay its onset in susceptible people.'”

Having said that, let me add that dairy antibodies are not the sole causative factor of Type 1 Diabetes. Many other factors may be associated with Type 1 Diabetes, including viral infections, bacterial infections and some genetic factors. There is also some evidence that toxins in vaccinations may be associated with auto-immune over-stimulation that may contribute to Type 1 Diabetes. Genetic factors also play a role in whether or not a child’s body can counteract certain antibodies.

Myth #2: Only fat people get Type 2 Diabetes

Fact: I personally know several very thin, athletic people who have Type 2 Diabetes. Type 2 Diabetes is caused when the body develops insulin resistance, or when the body’s cells no longer absorb and use insulin as they should. Although insulin resistance is much more common in people who are overweight, thin people may also develop it.

The pancreas of most – not all – people with Type 2 Diabetes typically works as it should. It works so well, in fact, that it over-produces insulin in response to elevated glucose levels. The excess insulin in the blood stream causes the body’s cells to become “overwhelmed” by the excess insulin, which creates worsening insulin resistance. Please read my article, “The Top 3 Blood Tests Almost Everyone Should Request” for information about having your insulin level checked. Unfortunately, insulin is a fat-storage hormone, so excess insulin in the blood stream may make weight loss very difficult if it is needed.

There are multiple potential causes of insulin resistance, and every person with Type 2 Diabetes may have very distinct issues that led to their body’s resistance. The fact does remain, however, that people who are overweight and who eat diets which are extremely high in high-glycemic carbohydrates are much more likely to develop Type 2 Diabetes than those who are thin and who eat a more balanced diet. Luckily, many people with Type 2 Diabetes have reversed their insulin resistance and reduced or even eliminated their need for prescription medication simply by making a few simple lifestyle changes.

Myth #3: My doctor says I have “pre-diabetes,” which means I don’t need to make any changes

Fact: The prevalence of Type 2 Diabetes has become so high that a new term – Metabolic Syndrome – was developed for people who have the early stages of insulin resistance but who may not have highly elevated blood glucose levels. Those who are in the very beginning stages of insulin resistance, or “pre-diabetes,” often reverse insulin resistance by making simple lifestyle changes.

When I have clients whose blood work shows elevated insulin levels, I recommend the same regimen I recommend to people who have been diagnosed with Type 2 Diabetes. Placing a prefix before the word “diabetes” doesn’t mean there’s nothing to worry about, it simply means early intervention is needed.

Myth #4: People with Diabetes have to eat a very restricted diet

Fact: This myth floors me. People with any form of Diabetes need to eat a very nutritious diet, but not one that is severely restricted. I will admit that my research and personal experience with diet cause me to disagree with the typical regimen prescribed by the American Diabetes Association (ADA). The ADA encourages people with Diabetes to eat high amounts of carbohydrates and to avoid fats, stating that carbohydrates are essential for energy. I can’t tell you how many times I’ve had a client come to see me and claim their dietitian is trying to kill them. People with Diabetes can eat carbohydrates, but I encourage them to primarily eat low-glycemic carbohydrates that don’t require large amounts of insulin. Insulin is a fat-storage hormone, so weight loss is often dependent upon eating in a fashion that allows the body to produce less insulin. Eating in this manner may also improve insulin resistance, as a lower amount of insulin in the blood stream may help the body’s cells not be “overwhelmed” by it. For more information on effective eating styles for controlling glucose levels, please read: Why Mainstream Diabetes Diets Often Fail.

The typical eating style I recommend for people with any form of diabetes is highly personalized to meet the physical and personal needs of each person. I typically encourage the use of low-glycemic carbohydrates in somewhat limited quantities. I basically encourage my clients to use a similar eating style to that which I use. Why? Because the eating style I use – which is not at all restrictive – allowed me to cut my insulin needs to less than a third of what they were ten years ago and to reduce my Hemoglobin A1C from 8.5% to a typical reading of 5.7%. Hemoglobin A1C is an “average” of blood glucose levels over a three-month period. “Normal” levels are said to be between 4.5 – 6.0%. I know people who are not diabetic who have higher A1C readings than I do. Not bad for someone who’s had Type 1 Diabetes for more than 46 years! (On a side note, I recommend asking your doctor to run an A1C after age 40 simply to establish a baseline that can be used to spot any changes.)

The program I recommend to people who have insulin resistance or full-blown Diabetes is always very personalized. Cookie-cutter approaches don’t work. I customize the approach to be suitable for anyone of any age and any body size, including pregnant women and children – with physician approval.

Myth #5: I had gestational diabetes, but I’m no longer pregnant so I don’t need to worry about it

Fact: The incidence of developing Type 2 Diabetes is significantly higher for women who had Gestational Diabetes. Those women obviously need to make careful dietary changes while pregnant in order to maintain normal glucose levels and protect their baby, but should consider continuing to consume fewer carbohydrates and lower-glycemic carbohydrates after giving birth. Making post-partum dietary changes may help improve insulin sensitivity and may reduce the likelihood of developing Type 2 Diabetes.

Note: None of these statements were evaluated by the FDA and none are intended to diagnose, treat, cure or prevent any medical condition. This information is shared for informational purposes only and should never be used to replace standard medical care. Always check with your physician before making any changes to diet or lifestyle, and never adjust medication or begin taking supplements without your physician’s recommendation.

References:
Infant Feeding in Finnish Children <7 yr of Age With Newly Diagnosed IDDM. 10.2337/diacare.14.5.415 Diabetes Care May 1991 vol. 14no. 5 415-417.

Cow’s milk consumption, HLA-DQB1 genotype, and type 1 diabetes: a nested case-control study of siblings of children with diabetes. Childhood diabetes in Finland study group. 10.2337/diabetes.49.6.912. Diabetes June 2000 vol. 49no. 6 912-917

Infant feeding and the risk of type 1 diabetes. Am J Clin Nutr May 2010vol. 91 no. 5 1506S-1513S

http://healthesolutions.com/the-cow-milk-connection-to-type-1-diabetes/

Nature Immunology 3″, 338 – 340 (2002), doi:10.1038/ni0402-338

http://content.nejm.org 

 There is a Cure for Diabetes, Gabriel Cousens, multiple references.

Important Facts About Chia Seeds

I found an amazing buy today in a location that surprised me. While cruising through Costco with my hubby, we found a 32-ounce back of organic Chia Seeds for $6.89. For those who are familiar with chia seeds, you know that price is amazing. If you don’t have access to a Costco, you can also purchase chia seeds here: Two Pounds Chia Seeds.

I grabbed a bag and began using my new stash of chia seeds as soon as I got home. While pondering what to make first, it occurred to me that not everyone is familiar with chia seeds. This blog will hopefully change that. If you can make it to the end, you’ll find my favorite recipe.

The Latin name for chia seeds is Salvia hispanica. Please note: This variety of salvia is NOT the salvia that became a popular drug a few years ago due its hallucinogenic effects when smoked. (If you purchase chia seeds, you may want to explain this to your teenagers.) Chia seeds are, however, the same seeds that are used on Chia Pets. The seeds make great grass seed, too.

Chia seeds began being cultivated over 5000 years ago in Mexico. They were a dietary staple of the Mayan and Aztec cultures. “Chia” is actually a derivative of the Mayan word for “strength.” One Aztec legend claims Aztec warriors could survive for days on a very tiny amount (about a tablespoon) of chia seeds soaked in water. Modern-day athletes often find that chia seeds improve endurance and strength and help boost the effects of workouts. I find this very easy to believe, because the nutrient content of chia seeds includes extremely high quantities of the following nutrients:

  • Omega 3 fatty acids: Chia seeds are known for having strong anti-inflammatory properties, primarily because of the high amounts of omega 3 fatty acids they contain. One of the amazing things about chia seeds is that they provide a form of Omega 3s that does not have to be converted for use in the body, and the seeds are easily broken down during the digestive process. Many people rely on flax seeds as a vegetable source of Omega 3s, but the omega 3s in chia seeds are much more easily absorbed and do not need to be converted to be absorbed. The omega 3s in flax seeds must be converted before they can be absorbed by the human body, and the only way the essential fatty acids in flax seeds can be released for absorption is if the seeds are ground. Whole flax seeds pass through the digestive tract intact, providing little more than fiber. Chia seeds, on the other hand, have a seed casing that is easily broken down by the digestive process, allowing all of the nutrients in the seeds to be easily absorbed. The seeds also provide significant amounts of fiber. It’s a win-win! Ad additional advantage chia seeds have over flax seeds is that chia seeds can be stored up to two years in an air-tight container without having the oils in the seeds go rancid. The oils in flax seeds go rancid very quickly if the seeds are not refrigerated.
  • Calcium and other essential minerals: Ounce for ounce, chia seeds have 500% more calcium than milk (in a much more absorbable form) and also contain significant amounts of phosphorous, iron, potassium, magnesium, zinc, selenium, strontium, and other minerals. Because chia seeds are so easily digested and absorbed, some people consider them a “superfood” that is a viable alternative to multivitamins when combined with a green drink. Their large content of highly bioavailable calcium and strontium also make them a viable option for improving bone density.
  • Protein: Chia seeds are 20% protein, providing a complete protein containing all the essential amino acids the body requires but cannot manufacture for itself. This means that eating chia seeds by themselves provides a sustainable form of protein. Four tablespoons (two ounces) of dry chia seeds provides 8 grams of protein, which is a full serving. The protein in chia seeds is very easily absorbed. For that reason, chia seeds are often recommended to anyone needing additional protein in their diet, including children, pregnant women, and anyone recovering from surgery or trauma. Chia seeds have also recently become a popular food for body builders.
  • Fiber: One ounce of chia seeds contains 11 grams of fiber, which is about 1/3 of what most people require for good digestive health. Increased fiber intake is also often recommended to anyone trying to lose weight. An added benefit for weight loss is that one ounce of chia seeds contains 12 grams of carbohydrates. This makes chia seeds an extremely low glycemic-index food that impacts blood sugar very, very slowly. For me personally, I can eat a large amount of soaked chia seeds without seeing any increase in blood glucose levels and without requiring any insulin. Some diabetics report including chia seeds in any meal containing carbohydrates because the chia seeds help to delay the impact the carbohydrates have on blood sugar.
  • Antioxidants: Chia seeds are loaded with antioxidants. They have more antioxidants per ounce than blueberries, providing 844 ORAC (Oxygen Radical Absorbance Capacity) per ounce. Antioxidants are known to fight free radicals and slow the aging process, so eating high amounts is always advised.
  • Vitamins: Chia seeds contain significant amounts of all B vitamins, significant amounts of Vitamin C, and also contain high amounts of the fat-soluble vitamins E, D and K.
  • Water: Although dry chia seeds do not contain any water by themselves, they are capable of absorbing up to 20 times their weight in water, and they absorb it very quickly. This is helpful for anyone struggling with dehydration, as they can drink the soaked seeds and know the water will reach their large colon for absorption. Their ability to absorb large amounts of liquid also provides ample opportunity for experimentation making drinks and puddings. More on that in a bit. They make a great gel that has a variety of uses. To make a “pudding,” I typically blend three to four parts liquid to one part chia seeds by volume. Simply add more or less liquid to control the thickness of the blend. (A quick and easy pudding can be made by blending 3/4 cup chocolate hemp milk with 1/4 cup chia seeds and allowing to soak for 10-20 minutes. Delicious!)
  • Energy: I guess this isn’t a nutritional content topic, but most people find that eating chia seeds provides solid energy that doesn’t fade. Their nutritional content helps maintain stable blood sugars and provides plenty of protein and nutrition to keep a body going. I highly recommend!

You now know how wonderful chia seeds, so let’s talk about how to incorporate them in your daily meals. Please start with very small amounts if you have never tried Chia seeds before or if your diet does not contain high amounts of protein. Their high protein content can create some issues (diarrhea, bloating) if people start with too much too quickly. I also don’t recommend chia seeds to anyone with diverticular disease, as their tiny size easily fits into inflamed pockets.

By themselves, they are a bit crunchy and have a very slight nutty flavor. (Their flavor is so slight they are virtually unnoticeable when added to dishes or beverages.) They make a great addition to smoothies and taste wonderful sprinkled over salads, stirred into yogurt or cottage cheese, etc. Following are some unique ways to add them to common foods:

  • Sprinkle them over sandwiches (they are especially delicious in any sandwich containing almond or peanut butter)
  • Stir into protein drinks
  • Add to ice cream when making home made ice cream
  • Add to coffee beans before grinding to get a few of the health benefits without adding much taste to the coffee
  • Add them to salsa: they help prevent salsa from becoming “watery” as the juice leaks out of the tomatoes and add a nice texture to salsa
  • Sprinkle them over pizzas
  • Sprinkle over cucumber salads
  • Stir two tablespoons (or more based on your taste) into 16 ounces of fruit juice and allow to “gel” for ten minutes – this makes a drink called “Chia Fresca” that is very popular in Mexico and Central America. Several companies now make chia drinks that can be purchased in health food stores. The ones made by Mamma Chia are my favorites. (Their high carbohydrate content is somewhat offset by the chia seeds, but diabetics should consume them cautiously.)
  • Stir into hummus or any dip or spread
  • Stir a tablespoon or two into a 16-ounce glass of lemonade or other flavored drink
  • Mix one teaspoon of chia seeds with 1/4 cup water and use as an egg substitute
  • Grind and substitute for up to 1/4 any flour
  • Add to sauces you’re using to brush over meat while it cooks
  • Add to meat marinades
  • Grind and use in place of flour or bread crumbs in meatloaf
  • Add to pancakes (this is especially delicious if you soak them in fruit juice first)
  • Sprout the seeds and add to salads (or cover a terra cotta head … your choice)
  • Add to oatmeal or other hot cereal
  • Add to granola and include while making
  • Blend with butter and honey for a delicious spread for toast or bagels
  • Add to soups or to slow cooker masterpieces
  • In all honesty, I haven’t found any dish that can’t have chia seeds added successfully … have fun experimenting!

Here’s my favorite breakfast “pudding” blend. I love this because I can toss the jar in the car on my way to work and munch on the pudding throughout the day. It’s delicious, filling and very energizing!

Protein-Packed Chia Pudding

In a quart-size Mason jar, blend the following:

  • 24 ounces (3 cups) purified water or milk substitute of choice (You can also use regular milk, but I prefer not to)
  • 1 scoop protein powder of choice – use flavored or unflavored based on choice. My favorite is Vibrant Health PureGreen Protein in either vanilla, chocolate or berry.

Blend well and then add 1 cup of dry chia seeds. Stir and then shake the jar well. Allow to soak for five minutes and stir well. Stir again after ten minutes. If you want to enjoy the pudding immediately, allow it to soak 10-20 minutes. I blend mine at night and let it soak overnight. That way it’s ready to go as I walk out the door in the morning. Since I don’t use any ingredients that can spoil, I don’t refrigerate the pudding overnight, but do refrigerate it once I get to work.

If you would like to receive additional information about ways to improve your health using simple dietary changes, please feel free to schedule a consultation. You may email me or call 317.489.0909 to schedule.

Have you tried chia seeds? What did you think? Please share your experiences and thoughts.

How I’m Different from Other Practitioners

The words, “Naturopathic Medicine” evoke a wide variety of different perceptions and misconceptions in people’s minds. Because of that, and because no natural practitioner is exactly the same, I thought it might be wise to share more details about my practice and about my philosophies of healing. As you read, please feel free to ask if you have any questions.

As I said, every natural practitioner is wonderfully unique. That’s part of what I love about my profession. Because we are very unique, we can each help a very different set of people. The points that follow provide information that will help distinguish me from other practitioners. Please don’t hesitate to ask if you have any questions!

  1. Not opposed to mainstream medicine: Many people incorrectly believe I am opposed to all forms of mainstream medicine and pharmaceuticals. That is not true. There are many situations where mainstream treatments are necessary. What I am opposed to are violations of the first tenet of the Hippocratic Oath: “Do no harm.” I see the results of serious damage caused by medical doctors and/or pharmaceutical medications every day in my office. THAT is what I’m opposed to. There are many situations where mainstream treatments are needed and are a huge blessing. It’s the times they are used incorrectly or in ways that harm the patient that I’m opposed to. I embrace an approach where mainstream treatments are seamlessly combined with holistic approaches. I am happy to consult with my clients’ doctors to request blood work, recommend medication alternatives, provide information on non-invasive test procedures, etc. Many of my clients bring their test results and blood work results with them to every appointment so that I can review their results in a holistic fashion, explain the potential causes of abnormal results, and explain what the results mean in a way that’s easily understood. I myself am alive due to insulin, so I recognize the need for mainstream intervention when needed. Clients in my office will never be made to feel inadequate for choosing to use pharmaceutical medications.
     
  2. Belief in the body’s ability to heal itself: I am a firm believer that the body will heal itself if given the support it requires. However, healing of extreme, chronic, long-term issues does not occur rapidly. Most chronic conditions require extreme dedication and commitment to changing lifestyle, food choices and negative thought patterns. My belief is that healing requires the removal of any toxins or issues preventing healing, and the identification of systemic weaknesses or nutritional deficiencies. If you remove the blockages that are preventing healing, your body will often heal. The “trick” is to dig deep enough to find all the issues preventing healing. I have had diabetes for almost 50 years, but still believe I can support my body so that it can heal itself. So far I’ve gone from taking 80+ units of insulin daily to needing less than 20. My pancreas has gone from not producing any insulin to producing insulin in small amounts. I’m not there … yet … but I’m on my way. The bottom line is that if you believe you cannot heal, you can’t. Reversing the emotional scars that make us cling to illness is essential for healing. My job is to help identify nutritional deficiencies, cellular damage, systemic weaknesses, toxic overloads, and negative thought patterns that are preventing the body from healing itself. I then work with you to create a plan to slowly but surely reverse those issues.
     
  3. Dedication to finding the cause instead of masking the symptoms: I was in the corporate world during a time when performing a “root cause analysis” of every business problem was the craze. These exercises were developed based on the belief that finding the cause of a problem was essential to correcting it. I apply this same approach to wellness. Instead of trying to solely minimize your symptoms, I use a variety of assessment techniques to find the CAUSE of your issues. I then work with you to create a plan to address and reverse the cause, thereby eliminating or diminishing the issue. Although I try to focus more on the cause than the symptoms, I will also recommend supplements and therapies to alleviate any symptoms which are negatively affecting your daily life and ability to function. For example, in the case of someone having daily headaches, I will recommend ways to alleviate the pain so that the client does not suffer while we perform the necessary assessments to identify what is causing the headaches.
    .
  4. Compassion – I’ve been there: I can honestly give thanks that I spent ten years almost bedridden due to illness because it helps me relate to a very wide variety of symptoms and health conditions. It also provided exposure to a wide range of medical specialties and procedures. During my illness, I dealt with diabetes, hypo- and hyperthyroidism, depression, adrenal fatigue, chronic sinus problems, extreme food allergies, multiple autoimmune disorders, severe neurological disorders, cardiac abnormalities, Chronic Fatigue Syndrome, debilitating anemia requiring IV therapy, malnourishment caused by malabsorption, environmental sensitivities, liver disease, poor kidney function, hormonal imbalances, GERD, hypertension, and more. I was incorrectly diagnosed with MS three times and cancer once. When a patient or client sits across from me and breaks down crying because he or she is frustrated and discouraged beyond the breaking point, I often cry with them because I’ve been there. I understand. I KNOW what it’s like to be sick and tired of being sick and tired, to do all the right things and get no results, to be too ill to function yet have “normal” test results, and to deal with doctors who refuse to listen to your insight and and imply your physical issues are all in your head. I know what that’s like because I lived it. But … I also know what it’s like to heal. Of all the issues I listed above, I now only deal with a few very minor ones. Healing happens. My goal during a consultation is to listen more than I talk, to address every single concern or symptom you have, and to provide encouragement and support. In the midst of that, my goal is to empower you with the knowledge you need to achieve wellness and the support you need to be successful in pursuing your goals. (I cover more about this in my post, Why I Do What I Do.)
     
  5. Truly holistic approach: I work with my clients to address any and all imbalances in body, mind and spirit. Wellness is not solely a physical issue, and most physical issues have a spiritual and/or emotional component. Solely addressing the physical side of an issue is similar to chopping off two legs of a three-legged stool and expecting it to stand better than it did before. True balance cannot occur unless all three legs of the stool are healthy and whole. I use a variety of non-invasive but very effective techniques to help identify and address any issues that may be impeding healing.
     
  6. Comprehensive remedies: After assessing the issues affecting you, I will work with you to create a holistic plan to address them. One of the things I believe sets me apart from others is that I work with you to create a plan instead of dictating a long list of do’s and don’ts and then sending you on your way to do them. You are responsible for helping your body to heal, I’m merely a support tool. I will meet you where you are and will not ask you to make huge changes overnight. I will not overwhelm you with changes but will create a plan that allows you to make changes at your own pace. I will also provide support and encouragement every step of the way. YOU are the only person responsible for your health. My job is to educate and empower you to make the right choices to improve your health on a daily basis. The remedies I recommend will be comprehensive and may include any (but not all) of the following: lifestyle changes, modifications to eating habits, supplements, hypnosis or EFT to address harmful habits, gentle exercise, lymphatic therapies to boost immunity and speed healing, massage, acupuncture, Jin Shin Jyutsu (a Japanese art used to bring balance to body and mind), detoxification, aromatherapy, Bach Flower Remedies, or specific protocols for health conditions that I customize to fit your needs. I NEVER use a “cookie cutter” approach. If you want an allopathic approach where the exact same supplement protocol is always used to treat specific conditions, I will not be a good fit. I will work with you to create a very customized, very personal plan. What is right for you may not be right for anyone else, and that’s ok. We are each wonderfully unique and each need a very personalized program to achieve the maximum wellness possible. I also don’t believe there is one, single dietary approach that is correct for everyone, nor do I believe extreme dietary habits are good. Again, I will work with you to develop a realistic eating plan that allows you to get the nutrition you need while providing your body with the building blocks it needs to heal itself. (For the record, I’m not raw or vegan. I support those lifestyles but typically encourage a more balanced approach.) On what may be an unrelated side note, I want to express to my Christian readers that I have no concern with the therapies I use being occult or satanic. Please ask me if you have any concerns with the origins or spiritual connections of any therapy. I’m happy to share the research I did that led me to accept the therapies.
      
  7. Education, education, education: My role is to teach and equip you to help your body heal itself. I do that by working one-on-one with you, providing hand outs and resources you can refer to after our appointment, and by always being available to answer questions. I also hold frequent classes and seminars to provide education on specific topics. If needed, I will schedule a grocery shopping consultation with you and will go grocery shopping with you to help educate you on label reading and how to make good choices while shopping. If you leave a consultation without having learned anything new or gained new insight into an issue, I’ve failed. I also assume I’ve failed if you leave without feeling encouraged and uplifted. I feel so strongly about the value of education that I travel nationwide speaking on natural health topics. I also speak locally and lead corporate wellness programs. If I can teach you enough about wellness to ensure you never need to schedule another appointment with me, I’ve succeeded. I may be in the only profession in the world whose primary goal is to put myself out of business. I’m ok with that. (Please feel free to contact me if you’d like more information on scheduling me to speak.)
      
  8. Unique assessment techniques: I use a variety of unique assessment techniques to identify and assess systemic weaknesses, nutritional deficiencies, and blockages that prevent nerve flow and physiological energy from freely circulating. In addition to reviewing blood work and test results from your MD, I use any or all of the following to identify other issues:
  • Bio-Impedance Analysis (BIA) Testing: To assess metabolic function and cellular hydration
  • ElectroDermal Scan (EDS): EDS measures nerve flow through acupuncture points in the body to identify systemic weaknesses, nutritional deficiencies and more. I can also use the EDS unit to assess your current supplements to determine if they are right for you or not.
  • Fingernail and tongue analysis
  • Iridology
  • Saliva hormone testing (more accurate than blood tests)
  • Food allergy testing

If you would like to receive additional information about scheduling a consultation in person or via Skype, please feel free to call me at 317.489.0909 or email me. Please also feel free to sign up to receive my newsletter. Thanks so much!

Top 10 Foods You’ll Never Find in My Kitchen

One question I get asked fairly frequently is, “What do you eat?” That is a great question, so I thought I’d start by sharing what I don’t eat. I also want to share that our eating habits should never become set in stone or overly rigid, but will need to evolve and be “tweaked” as our health changes and as deficiencies or weaknesses are eliminated. I eat a much different Toxic Symbolsvariety of foods now than I did three years ago. I encourage everyone to listen to your body and to make adjustments to lifestyle habits when you begin noticing issues that indicate a change is needed. As always, work with and rely on your health practitioner to help you identify problem areas and to provide medical intervention when needed.

Before I share my list, let me share that I try to eat “whole” foods, meaning I strictly avoid processed foods. A “whole food” eating style includes foods that are fairly close to how they appear in nature. Does it require a lot of cooking from scratch? Yes. Is it more time consuming? Not when done simply. I didn’t list processed foods on my list of foods I avoid, but know that few foods enter my kitchen in a box. Here are the top 10 foods you’ll never find in my kitchen:

  • Margarine (all hydrogenated/trans fat oils): In my house, we use good ol’ butter … the real thing … and have no worries about high cholesterol. Hydrogenated oils, also known as “trans fats,” are known to contribute to heart disease, are known to be highly inflammatory, and are created in a chemical process that attaches a hydrogen molecule to natural oil molecules to make them solid at room temperature. They are patently unhealthy. The nice thing about eliminating trans fats and hydrogenated oils from my kitchen is that it automatically eliminates most baked goods, donuts, and other high-carbohydrate foods. An interesting note is that even though a food’s label states “0 Trans Fat,” the food can contain up to .5 grams of trans fat/hydrogenated oils and still be labeled “0.” Since many companies’ labels list the nutritional information for “serving sizes” which are incredibly small, this means that a “normal” serving size may deliver a high amount of trans fats but the label can still legally say, “Contains no trans fat.” It makes no sense. The bottom line is that absolutely no serving of trans fats is acceptable in terms of health, so the current FDA guidelines allowing 0.5 to be labeled “0” are in need of major overhaul. In our kitchen, we use extra virgin olive oil for cold products (salad dressings, etc.) and extra virgin coconut oil for any cooking that requires oil. The coconut oil does not deteriorate in heat and contains very healthy medium-chain fatty acids which are known to assist with balancing cholesterol levels. (The rumors that coconut oil is a saturated fat that is bad for coronary health are false and completely ignore coconut oil’s very special chemical structure.)
    .
  • Soy: I know including this on my list is controversial, but I avoid soy at all costs. Over 90% of soy in this country is genetically modified, it is one of the most rapidly rising allergens in the US, it is known to harm thyroid function, and it is highly estrogenic and may interfere with normal reproductive cycles in children, men and pre-menopausal women. The only form of soy I can advocate is organic and fermented, and then no more than once or twice a week. On a side note, I was a vegan for over two years and ate no soy. It is very possible to be a vegetarian or vegan, not eat soy, and still get more than enough protein.
    .
  • Artificial Sweeteners: I only use pure stevia, an herbal sweetener. I carry stevia with me at all times so I never need to use saccharin, sucralose, aspartame or any of the other potentially dangerous sweeteners. Please read Why You Should Never Eat Splenda (Sucralose) for more information. Let me also state that many products claiming to be stevia are actually highly processed chemical versions of stevia and are not much better than other artificial sweeteners. My favorite stevia is a pure extract that is well filtered. My brand of choice is Sweet Leaf. Click the link to view samples of their products.
    .
  • Non-organic meat and dairy: I refuse to purchase meat from animals which were given antibiotics and hormones during their life cycle. Ingesting meat containing those items is simply not healthy. My preference is to eat meat that was locally grown, pasture-raised/free range, and which was fed foods that it would choose to eat naturally. The reason for this is that the meat from organically, sustainably raised animals has a healthier fatty-acid content, lower acidity, and is healthier in general. I am willing to purchase meat that is raised this way but which is not organically certified. I ask a lot of questions of the farmer to ensure the very best methods for animal and environment were used while the animals were being raised.
    .
  • Genetically modified foods: This is one I really can’t do justice to in a single paragraph, but I aim for a 100% organic diet so that I can avoid having genetically modified foods in my home. I will share that I don’t always eat at home. I am very aware that the foods I eat in restaurants may contain many of the items included on this list. I make good choices when eating out and trust that my exposure is far too limited to cause grave damage. The most prevalent genetically modified foods include: soy & all soy products, canola oil, cottonseed oil, beet sugar (most white sugar is beet sugar unless specifically identified as cane sugar), corn, papaya, zucchini and summer squashes, cassava, golden rice and flood-resistant rice. Organic produce cannot be genetically modified, but there is rising concern that organic crops have been contaminated by cross-pollination from genetically modified crops. A group of almost 300,000 farmers in the US are currently suing the Monsanto company for cross-contaminating their crops. My hope is that these farmers win their suit.
    .
  • White sugar and flour: Processed sugars and flours obviously don’t fit the “whole food” lifestyle. They additionally have been stripped of almost all nutritional value. For this reason, they are banned from my kitchen, and I try very hard to ignore it when my son purchases white bread for his own consumption. (Teenagers … what’re you gonna’ do?)
    .
  • High fructose corn syrup:  The commercials paid for by the Corn Refiners Association are lying to you. (It is interesting to note that the Center for Science in Public Interest has challenged these commercials and is lobbying to have them removed from the air.) High fructose corn syrup, now hidden and listed as “corn sugar” on food labels, is metabolized very differently from white sugar in the body. Multiple studies proved that rats fed high amounts of high fructose corn syrup developed pre-diabetic symptoms, metabolic syndrome, high triglycerides, gained weight around the abdominal area, and gained as much as 45% of their body weight in a short time. (Rats fed sugar-water instead of the high fructose corn syrup did not experience the same effects.) This same pattern is being repeated in the US population. One estimate I saw said the average person in the US eats 41.5 POUNDS of high fructose corn syrup each year. In addition to being excessively high in sugar and high glycemic impact carbohydrates, high fructose corn syrup has a metabolic effect that “turns off” the hormone in your body that tells you when you’re full. Ever notice you just can’t get enough to eat when you’re eating a food that contains high fructose corn syrup? There’s a true, hormonal metabolic reason. High fructose corn syrup is in everything. Start looking for it on labels. It’s in most condiments, many soft drinks, juices, many cereals and baked goods, many fruit-flavored yogurts, many breads, and many products you would never suspect to contain it. Eliminating this single ingredient has had an amazing effect on blood sugar and weight loss for some people. I encourage you to consider eliminating it.

IMPORTANT UPDATE: The Clinical Journal of Epigenics recently released a peer-reviewed study that  definitely connects rising rates of Autism Spectrum Disorders to high fructose corn syrup and other environmental toxins. I STRONGLY encourage all mothers of young children and all pregnant women to please completely eliminate this food ingredient from your diet.

  • Microwave meals: I never use a microwave. Period. I’d rather eat food cold than heat it in a microwave. There is a lot of controversy associated with microwave ovens, but the following facts remain: a) Microwaves convert the active, bioavailable from of B12 contained in food to an inactive form that is not easily absorbed (the same effect is noticed in other B vitamins); microwaving breast milk eliminates the protective antiviral and immune-boosting properties of the milk; microwaving garlic completely eliminates garlic’s antiviral and antibacterial properties; blood levels of hemoglobin were found to dramatically fall after a microwaved food was eaten but this drop did not occur when the same food was eaten after being cooked on the stove or in an oven. It is also very true that microwaving meats (blood-containing foods) changes the chemical structure of the meat. Among other things, the amount of carcinogens in the meat is increased. (A highly-publicized court case in the 90s occurred when a nurse gently microwaved blood before transfusing it into a patient. The chemical structure of the blood was modified in such a way that the patient’s body rejected it and the patient died.) It’s also interesting to note that chemists discovered long ago that chemical processes which should have taken days or weeks to complete were dramatically sped up if they were microwaved a short time. This correlates to other studies which showed that cell death (apoptosis) was hastened by microwaves. Those reasons are enough for me. I prefer to not change the molecular structure of my food before eating it. Period.
    .
  • White processed salt: There is absolutely no truth to the myth that sodium is bad for heart health. What is bad for heart health is processed white salt, the same type that is most commonly used in processed foods and restaurants. (And let’s be honest … any food in a box is processed. Read the labels and familiarize yourself with what you’re eating.) Every cell in your body maintains a very delicate balance of sodium and potassium. Sodium is essential for human life, but not in the the form most commonly added to foods. True salt has some color to it and contains essential trace minerals. I actually find that many people’s high blood pressure falls when they start using a mineral-rich salt (in small amounts) such as Himalayan Sea Salt (which is pink) or Celtic Sea Salt (which is gray). The truth is that common, iodized white table salt has been so heavily processed that all other trace minerals have been removed. The end result is a non-organic chemical – sodium chloride – which your body does not recognize. The water retention and elevated blood pressure caused by common table salt occurs because your body exerts so much energy to eliminating the salt from your body. Your body will isolate the sodium and chloride and will pull water out of your cells and tissues to surround the sodium and chloride molecules with water in order to neutralize them. This causes water retention and elevated blood pressure. Many sea salts sold today as “natural” are also highly processed and bear little or no advantage over common table salt. Another issue with regular sea salt is that it contains pollutants common to sea water. My favorite salt is Himalayan Sea Salt. Its pink color is an obvious indicator that it contains higher amounts of minerals than white salt does. Himalayan sea salt was deposited in the Himalayas thousands of years ago, so contamination is not a concern. Using an unprocessed, natural salt is definitely healthier than using a salt that is the result of a chemical process. On a side note, my husband often comments that Himalayan Sea Salt just plain tastes better, so it’s a win-win.
    .
  • Bacon, salami, sausage, hot dogs and lunch meats with nitrates: In addition to being highly processed, loaded with unhealthy fat and high in white salt (see above), these meats – sometimes of questionable origin – also contain preservatives called sodium nitrate or sodium nitrite. These chemicals interfere with red blood cell’s ability to carry oxygen throughout the body and have been implicated in erectile dysfunction and blue baby syndrome. They break down into nitrosamines in the body, which are a chemical known to be highly carcinogenic. The good news is that it is possible to find nitrate-free bacon and lunchmeats in many grocery stores. Unprocessed bacon actually tastes better to me than the processed variety. I don’t eat bacon very often, but when I do it’s always nitrate-free.

There you have it. Can you think of any foods that need to be added to this list? Please share!

Photograph courtesy of Daniel Y. Go