Diets and Weight Loss, Foods, Health and Disease, Uncategorized

Sweet Potato Chips

sweetpotatochips

 

Sweet Potato Chips

Sweet potatoes and yams: True sweet potatoes are tuberous vegetables with light to deep-red skins and pale yellow to orange flesh. The term yam is also incorrectly applied to sweet potatoes in US, most often when referring to the darker-skinned, orange-fleshed variety. In fact, true yams are a very large tuberous vegetable eaten in Africa and the Caribbean.

 

Sweet potatoes contain more beta-carotene than carrots plus vitamin C and fiber. In contrast, true yams have no beta-carotene.

 

Ingredients:

  • 1 medium sweet potato (about 8 ounces), scrubbed
  • 2 Tbsp. olive oil
  • 1 tsp orange zest
  • 1/4 tsp salt
  • freshly ground pepper
  • 1 tsp thyme

Directions:

 

Heat the oven to 325°F and arrange a rack in the middle.

 

Slice the sweet potato into very thin rounds using a mandolin slicer.

 

Mix together olive oil and orange zest in a small bowl. Brush two baking sheets with half of oil mixture. Place potato slices on sheets in a single layer and brush tops with remaining oil. Sprinkle with thyme, salt and freshly ground pepper. For one medium sweet potato you will need two-three baking sheets.

 

Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 20 minutes. Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish. Repeat with the second sheet.

 

Please share with family and loved ones

Health and Wellness Associates

Archived 2014

312-972-WELL

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Health and Disease, Rx to Wellness, Uncategorized

Gardasil

gardasil

Gardasil

 

Many countries are withdrawing their support for Gardasil.  Gardasil was promoted as a HPV vaccine, and one of the drugs that was supported by Planned Parenthood, and piggied-back through the FDA.

Not enough testing,not enough trials, not enough time.

Now, we are witnessing the mass sterilization of our young women, long term pain, numbness and paralysis.  There are more women suffering from the side effects of this vaccination, than women who contract cervical cancer which is what it was developed for.

Please , do not get this vaccination, no matter how much hype you are hearing about it.

 

Share with family and loved ones,

 

Health and Wellness Associates

Archived July 2014

312-972-WELL

Lifestyle, Uncategorized

Steps to Looking Younger

looking younger

Steps to Looking Younger

Did you know that once you hit 40 years of age, whether you’re a man or a women, your body starts aging FASTER than normal? Studies have shown that without the proper nutrients and exercise, your body will age about 6 months EXTRA for every year that passes. Think about that! If you are 40, that means by the time you hit 44 you will LOOK and FEEL 46. And by the time you reach 60, you will LOOK and FEEL 70 YEARS OLD! We see this every day… just look around you.

 

Did you know that 90% of people over the age of 35 lose enough muscle every year to burn off an additional 4 pounds of body fat? That means you not only lose the only thing on your body that creates shape, tone, and strength—you also gain more fat every year, even if your calories stay the same.

 

Did you know that all of this is reversible at any age? That there are specific ways to move, eat, and think that tell your brain to STOP this rapid aging process… and even SLOW IT DOWN to the point where you’re aging less than a year for every year? That means you can look younger at 40 than you do at 35… or if you’re like Becky and I, younger at 50+ than we did at 40!

 

This is not fantasy talk. This does not require a boatload of anti-aging drugs, supplements, or gimmicks. And, this works for anyone, male or female, and works at any age. 35, 45, 55, 65, 75… you name it. The biology is exactly the same.

 

These 5 steps reveal the things you absolutey MUST AVOID if you want to slow the aging process, reclaim your health, and achieve your ideal body.

 

Step 1: Forget Low-Fat Diets

 

Forget Low Fat!Low fat everything has been the craze now for decades and look around. What has that wonderful bit of advice done for the bodies you see? We’re fatter, sicker, and more addicted to sugar and carbs than any other time in history. And, we’re passing these habits to our kids.

 

Fats are not to be feared – they’re to be embraced. They do not make you fat; rather, they help your body regenerate your power hormones. Testosterone, the ‘strength’ hormone, for example, is the direct result of cholesterol and dietary fat intake. That’s right: “Cholesterol” isn’t a dirty word! Your body needs dietary fat and cholesterol in order to produce ANY AND ALL vital hormones.

 

People on low fat diets look drawn, gaunt, and weak. They are often sick, sometimes to the point of literally breaking down. And, they can never just enjoy eating out. Every meal and every gram must be accounted for. Do you really think this will make you younger? Of course not… it will worry you to death if it doesn’t kill you first!

 

Step 2: Stop Running in Circles

 

Stop Spinning Your Wheels!

Gym classes can be fun, if you like sitting in one place and torturing yourself. But have you noticed how little people change their bodies in these classes? Sure, it’s good “cardio”, but cardiovascular conditioning can be gained with far less time and effort.

 

Treadmills, and any form of endurance training (especially running) does very little to help the age reversal process. Many times, these long-duration exercise bouts accelerate the aging process by increasing free radicals. These free radicals are scavengers that prey on your body’s essential nutrients and tissues.

 

Step 3: Stop Blaming Everything On How Old You Are

 

Stop Spinning Your Wheels!

 

Have you seen those guys with the big “beer bellies” they are  not fat because they are old—they’re fat because they eat, think, and move like a fat, old, dying person!

Listen: Your body doesn’t own a clock. Studies have shown that men and women in their 90s were able to gain muscle tone in just a matter of weeks of simple weight training. I’ve personally seen men and women transform their physiques at literally all ages—25 to 95!

 

If you’re around those naysayers who are constantly talking about growing old, all their aches and pains, and how life is just down hill after 40—LEAVE! Surround yourself with positive thinkers who absolutely crave a challenge. A challenge is what keeps you YOUNG, and the best challenge there is happens to be taking control of your health and body.

 

Step 4: Avoid Chronic Dehydration

 

Drink Your Water!

Water isn’t just “good for you” — water burns fat. Water suppresses hunger. Water renews your skin. Just drinking 12 ounces of pure water every day can take a few years off your face in a matter of weeks. You’ll also drop fat, have more energy, and save your kidneys and liver from chronic overwork.

 

When your kidneys are taxed from too little water, your liver has to take over. Now, get this: Your liver is your number one fat-burning organ. Do you REALLY want it processing liquids and toxins rather than BURNING FAT? No way, right? Well, grab a glass of water, and watch the mirror. Within a few weeks, the change to your face and body will be noticeable.

 

Step 5: Work Out LESS (Yes, Less)

 

Work Out LESS

If you don’t work out at all, you’re going to lose muscle tissue every year. That means you’ll get fatter and flabbier each and every year with less shape and more sag. Is this what you desire? No way, right?

 

Well, the answer is old school resistance training. Here’s the secret: hardly anyone is doing it right!

 

Have you heard of exercise tubing.  Exercise tubing consists of elastic tubes with handles that can substitute for free weights or machines to help you build strength and tone. They come in various thicknesses to increase the tension (and are different colors to denote the tension). They have never been tested head-to-head against free weights or machines, but remember that resistance exercise is any activity that causes muscles to contract against external resistance. Tubing does just that.

 

Please feel free to share with family and loved ones.  If you need help with your program please call us at 312-972-WELL.

 

Health and Wellness Associates

Archived

312-972-WELL

Health and Disease, Uncategorized

Take Care of Your Liver!

takecareofyourliver

 

Take Care of Your Liver, You Only Have One!

 

If the fat in your liver makes up 5–10 percent of the organ’s weight, then you are diagnosed with fatty liver disease. There are two main types of fatty liver disease, alcoholic liver disease and nonalcoholic fatty liver disease. Acute fatty liver of pregnancy is another rare condition that happens when fat builds up in the liver of pregnant women.

 

One of the hardest-working organs in the body, the liver works tirelessly to detoxify our blood, to produce the bile needed to digest fat, to break down hormones, and to store essential vitamins, minerals and iron. This is why it’s so important to take care of our livers or practice a liver cleanse — as when the liver is not functioning optimally, we cannot digest our food properly, especially fats.

 

It’s the liver’s responsibility to process nutrients absorbed by the intestines so they’re more efficiently absorbed. The liver also regulates blood composition to balance protein, fat and sugar. Finally, it removes toxins from the blood, and breaks down both alcohol and medications.

 

For people with fatty liver disease, the handling of fat by liver cells is disturbed. Increased amounts of fat are removed from the blood and produced by liver cells, and not enough is disposed of or exported by the cells. As a result of this, fat accumulates in the liver. There is an imbalance between the uptake of fat and its oxidation and export.

 

Today, we’re faced with so many environmental toxins occurring in our homes, places of work and in our food supply, so it’s essential for our general health and well-being to keep our livers functioning properly.

 

Foods that Make Fatty Liver Disease Worse

 

Alcohol

If you have fatty liver disease, and you are a heavy drinker, quitting is the most important thing to do first. Alcohol is the culprit; it’s what caused the liver disease because your liver cannot break it down quick enough for your body. According to a review conducted at the Bronx Veterans Affairs Medical Center in New York, fatty liver disease is common among alcoholics not only due to malnutrition, but also because of toxicity and inflammation. Even if you have nonalcoholic fatty liver disease, it’s best to eliminate alcohol from your diet.

 

High-Carbohydrate Foods

Foods such as bread, rice, grits and corn should be avoided. All white bread and carbs should be eliminated or reduced from your diet, and some whole grain products aren’t great either. When we consume too many refined carbohydrates, insulin levels spike, and insulin sensitivity is a major factor in the cause of liver disease. Read the label on whole grain packages, and avoid buying anything that is labeled “enriched.”

 

If you want to have some bread here and there, buy fresh bread that is made in the bakery or health food store — you can also try breads from gluten-free flours, like Ezekiel bread, or these sandwich substitutes. If you are going for rice, choose brown rice.

 

Sugary Drinks

Sports drinks, soda, energy drinks and juice are full of sugar and artificial sweeteners. This sugar that enters your body causes fatty liver disease. The average 12-ounce can of soda, for example, has 10 teaspoons of sugar! Your body isn’t able to break down the amount of sugar that most Americans consume every day, and it’s impacting the liver, big time.

 

According to a study conducted at Emory University School of Medicine in Atlanta, sugars, particularly fructose, are suspected to contribute to the development of NAFLD and its progression. There have been substantial links between increased fructose consumption and obesity, dyslipidemia and insulin resistance.

 

Processed Foods

Hydrogenated oils, refined sugar, convenience foods and lunch meats are notoriously toxic to your system. Nitrates and nitrites, for example, are commonly found in processed foods and lunch meat, and they have been linked to serious conditions, including cancer. The high fructose corn syrup found in our processed foods is the single biggest cause of fatty liver; you must stay away from these products in order to heal liver disease.

 

Foods that Improve Fatty Liver Disease

 

Raw Vegetables

A review published in the European Journal of Medicinal Chemistry states that natural products that are found in vegetables, as well as fruits, plant extracts and herbs, have been traditionally used for treating liver diseases. It’s so important to add vegetables to your everyday diet.

 

An easy way to do this is by juicing vegetables for near-perfect health. With impaired liver function, juicing vegetables has the added benefit of making the vegetables easier to digest and more readily available for absorption. Vegetables ideal for a liver detox include kale, cabbage, lettuce, cauliflower, broccoli, Brussels sprouts, asparagus, beets and celery; try something like beetroot juice to start.

 

Ginger Root

High-fiber foods help support a healthy digestive tract, hastening the elimination of toxins in the body. For example, ginger root benefits the digestive system. Make ginger tea by boiling ginger slices in green tea or water. You can also add ginger to a stir-fry, salad or smoothie.

 

Sweet Potatoes

Because of there potassium content, sweet potatoes are beneficial because they help cleanse the liver. One sweet potato contains nearly 700 milligrams of potassium! It’s also rich with vitamins B6, C, D, magnesium and iron. Sweet potatoes are easy to eat because they’re naturally sweet, and the sugars are slowly released into the bloodstream through the liver, so it won’t cause a spike in blood sugar. There are a ton of healthy sweet potato recipes that you can try at home today.

 

Bananas

Containing 470 milligrams of potassium, banana nutrition is also great for cleansing the liver and overcoming low potassium levels; plus, bananas assist in digestion and help release toxins and heavy metals from the body.

 

Dandelion Root

The vitamins and nutrients present in dandelions help cleanse our livers and keep them working properly. Dandelions also aid our digestive system by maintaining the proper flow of bile. They’re natural diuretics and allow the liver to eliminate toxins quickly. Dandelion tea or stems are also high in vitamin C, which helps with mineral absorption, reduces inflammation and prevents the development of disease.

 

Milk Thistle

As a liver support and aid, milk thistle is a powerful detoxifier. It helps rebuild liver cells while removing toxins from the body that are processed through the liver. According to a study published in Digestive Diseases and Sciences, milk thistle has the power to improve mortality in patients with liver failure; it’s able to naturally reverse the harmful effects of alcohol consumption, pesticides in our food supply, heavy metals in our water supply, pollution in the air that we breathe in and even poisons.

 

According to a 2010 study, milk thistle benefits help treat alcoholic liver disease, acute and chronic viral hepatitis, and toxin-induced liver diseases.

 

Liver

Liver from young, healthy, grass-fed cattle or chicken liver pate is full of nutrients and vitamins. It’s rich with vitamins A and B, folic acid, choline, iron, copper, zinc, chromium, and CoQ10; in fact, it’s one of the most nutrient-dense foods that you can eat. If you rather not animal liver, take liver supplements that guarantee no hormones, pesticides or antibiotics were used in the feeding and care of the cattle.

 

There are supplements that you will need to take to cleanse and protect your liver and you need to work with a healthcare provider to come up with a personalized plan for just you.  If you need help please call us, 312-972-WELL, that is what we are here for.

 

In the mean time you can always try our liver detox recipe:

 

Liver Detox Juice Recipe

Liver Detox Juice

 

Total Time: 5 minutes

 

Serves: 2

 

INGREDIENTS:

 

1 beet (medium size)

6 celery stalks

1 cup fresh cilantro

1/2 lemon

1 knob ginger

DIRECTIONS:

Add all ingredients to vegetable juicer. Gently stir juice and consume immediately.

 

Please share with family and friends, and do not forget to call us for a personalized healthcare plan just for you.

 

Health and Wellness Associates

Archived: P. Carrothers

312-972-WELL

 

 

Rx to Wellness, Uncategorized, Vitamins and Supplements

Who Needs Magnesium?

magnesium

 

Why 99% of Us Are Deficient in Our Most Important Mineral

— And How Major Industries Inflate Chronic-Conditions,

Heart Disease & Cancer Rates…

 

 

This affects us ALL.

 

This may just be the simplest, most elegant solution to our most common issues… low energy, broken focus, reduced memory comprehension, sleep problems, high blood pressure, anxiety, migraines, joint pain and MORE…

 

Magnesium deficiency may be the most common nutritional problem in the industrialized world today, yet it is the single MOST IMPORTANT MINERAL for maintaining electrical balance and metabolism in our cells.

 

It is responsible for over 350 life-providing reactions in our body.

 

…From immune response, metabolizing fats, carbs, amino acids, nervous & muscular support, proper cardiac & brain function, blood sugar, blood pressure, energy & protein synthesis, the formation of strong bones & teeth… cellular health….And the list go’s on and on… and on.

 

…Yet, nearly every one of us is chronically deficient, some of us – severely.

 

So how could this be?

 

Americans In STAGE 4 Deficiency.

 

You’re probably aware that for quite some time — approximately 80% of us are deficient in life’s most critical mineral – Magnesium.

 

You’re probably also aware of some importance of Magnesium and it’s correlated scientific reference as “The Master Mineral”.

 

But what you likely aren’t aware of, is the underlying fact ALL OF US are Magnesium deficient. (*opposed to just 80% of us.)

 

So you’re probably wondering how that may be?

 

Well, most of us, once we reach our 40’s or 50’s, become “symptomatic”… from low energy, to compromised sleep, joint pain, muscle cramps, anxiety, migraines, high blood pressure, diabetes, inability to cope with stress, osteoporosis, cancer and so on…

 

But what many don’t realize, is that once you’ve become symptomatic, your body is likely already in a stage-3, or STAGE 4 deficiency! 80% of us are. The other 20% are walking around with quiet stage 1 or stage 2 deficiencies…

NEVER TAKE MAGNESIUM ALONE!  YOU HAVE TO ASK YOUR HEALTCHARE PROVIDER WHAT OTHER SUPPLEMENTS AND VITAMINS YOU NEED TO TAKE WITH MAGNESIUM.  A ONE A DAY VITAMIN IS NOT THE ANSWER!

So what the heck can cause such an epidemic of deficiency?

 

It Begins With Our Water and Food…

 

Even though magnesium was once abundantly available in our food, produce and water.

 

Today it’s almost completely stripped — due to things like fluoridated water that binds to magnesium, making it unavailable — to large pesticide dumps with synthetic potassium, that massively blocks and depletes magnesium in crops — to refined grains and foods, where magnesium is lost — to “magnesium eliminators” like sugar and caffeine, that cause us to lose excrete magnesium in urine — to the incredible toxic load our bodies juggle on a daily basis…

 

Since Magnesium is a key protection against these poisons, and alternatively is depleted in the presence of their toxicity – found in all of us.

 

…Which is why — a deficiency in Magnesium also leads to things like further deposits of metals in our brains – leading to Alzheimer’s, MS, Parkinson’s, and other neurological diseases — that none of us want to be victim of, or have our loved ones deal with.

NEVER TAKE MAGNESIUM ALONE!  YOU HAVE TO ASK YOUR HEALTCHARE PROVIDER WHAT OTHER SUPPLEMENTS AND VITAMINS YOU NEED TO TAKE WITH MAGNESIUM.  A ONE A DAY VITAMIN IS NOT THE ANSWER!

“Calcification” — The Real Danger:

 

Food and water are preventing us from replenishing our necessary Magnesium — but they aren’t the largest culprit behind our deficiency as an industrialized species…

 

Calcification The real culprit kicking this problem into OVERDRIVE, is “calcification” — which takes place in our bodies from too much CALCIUM.

 

Calcium is in nearly EVERYTHING. The dairy industry alone spends over $300 million per year marketing Calcium. And it won’t matter if you drink milk or not… it’s fortified in synthetic forms in all of our foods and even shows up in “nut, coconut and soy” milks!

 

When you consume too much Calcium, your body becomes “calcified”. Your bones, your muscles, your tissues, your arteries (contributing to heart disease) — even your individual cells.

 

In fact, this is where things get hairy…

 

Every cell in our bodies has a “sodium-potassium pump”.

 

This pump regulates minerals inside and outside of our cells for balance.

 

When too much Calcium is present, the ratios get out of balance, and too much Calcium gets INSIDE our cells.

 

When too little Magnesium is present, this allows EVEN MORE Calcium to get inside our cells — literally turning us to stone.

 

(Ever hear of someone’s bones breaking too easily? …And they’re told they need MORE Calcium?)

 

Magnesium deficiency impairs the sodium-potassium pump from working correctly.

 

Within every cell in the body, a proper balance of mineral content must be maintained.

 

When Magnesium isn’t sufficient enough to counter-act Calcium, “calcification” begins to take place over time…

 

Too much Calcium accumulates in your cells,

leading to cell-dysfunctions and death.

 

A body insufficient in magnesium is a threat of serious magnitude.

 

Here are some specific consequences of Magnesium deficiency:

 

▪    Our Arteries become “calcified” – as plaque hardens your arteries, contributing to heart disease and attacks.

 

  • Alzheimers Disease

 

▪    Calcium gets trapped inside muscles and joints, stiffening your body and causing joint pain and muscle cramps.

 

▪    Calcium accumulates in your cells — leading to cell dysfunction and even cell death.

 

▪    Potassium deficiency – due to malfunction of the “sodium-potassium pump.”

 

▪    Conduction of nerve impulses, muscle contraction, and heart rhythms.

 

▪    Blood clotting — Magnesium helps alleviate calcium promotion of blood clotting. — (*this is why half of heart attack patients receive magnesium chloride injections)

 

  • False Celiac and Gluten Free diagnosis’s

 

  • Heart Attacks, especially at a young age..

 

▪    Low energy — Magnesium is required to produce ATP energy in your cells.

 

▪    Sleep sabotage — Lack of magnesium affects REM sleep, eventually propetuating chronic insomnia.

 

▪    Osteoporosis — Calcium is displaced to tissues, starving bones — due to lack of magnesium.

  • Thyroid problems

 

▪    Cellular toxicity — a dysfunctional sodium-potassium pump cannot properly detox cellular waste.

 

  • High Sodium levels

 

These are just a dozen, of hundreds of potential problems one faces, from one simple deficiency.

 

Remember, magnesium is responsible for over 350 life-providing reactions in your body!

 

You simply won’t ever obtain optimal well-being or homeostasis without maximum magnesium repletion.

NEVER TAKE MAGNESIUM ALONE!  YOU HAVE TO ASK YOUR HEALTCHARE PROVIDER WHAT OTHER SUPPLEMENTS AND VITAMINS YOU NEED TO TAKE WITH MAGNESIUM.  A ONE A DAY VITAMIN IS NOT THE ANSWER!

What About Supplemental Solutions For Magnesium?

 

They aren’t sufficiently restoring your body to complete-repletion, even if you are taking them on a consistent basis. Most run through your kidneys, causing stress, and are quickly purged from the body — due to incompatible and unnatural form.

 

Our diets, prescription medicines, particular medical ailments, and concentration of stomach acid, warp the bioavailability of magnesium in pill or powder form.

 

Also many popular magnesium supplements on the market are watered down with fillers and impurities and contain a very low concentration of actual magnesium — which is usually in a synthetic form, which can be beneficial for emergency use, but not actual repletion of magnesium. Very few brands of supplements and vitamins are certified for correct labeling.  FDA stop checking the contents of what were in those bottles, and pharmacies such as Walgreens have picked up some of the slack and have tested them themselves.  When they find a product incorrectly labeling they are reported and removed.

 

These aren’t real solutions for true health.

 

To get magnesium in substantial repleting quantity, your best option is through your skin, or “transdermally”. Your skin is your largest organ, and allows you to replete at a much greater level — without any of the side effects, since it absorbs directly into your blood and tissues. (This can also be the only option for anyone with impaired kidney function.)

 

While there are transdermal magnesium choices on the market — most of these are subpar quality and form — often containing things like rock-minerals, which also contain an array of other components – other than Magnesium, such as heavy metals and/or other harmful contaminants.

 

Also, most transdermals are standard magnesium chloride. Which can be a decent option, but not all MC’s are the same. Nor are they “naturally pre-digested” so to speak, for optimal absorption and assimilation.

 

The amount of magnesium and the corresponding supplements to help you absorb magnesium correctly need to be determined by a healthcare professional.  This is something we can do for you at Health and Wellness Associates.  If your healthcare professional just tells you to take any of the supplements at the local drug store, then you know have the knowledge to know to go to someone else.

 

NEVER TAKE MAGNESIUM ALONE!  YOU HAVE TO ASK YOUR HEALTCHARE PROVIDER WHAT OTHER SUPPLEMENTS AND VITAMINS YOU NEED TO TAKE WITH MAGNESIUM.  A ONE A DAY VITAMIN IS NOT THE ANSWER!

 

As always share with family and loved ones!  Contact us for an appointment to help you with your personalized health care plan,

 

Health and Wellness Associates

Archived Article

312-972-WELL

Lifestyle, Uncategorized

100% of California Wines and German Beers have Roundup in them.

wineandroundup

Roundup’s Toxic Chemical Glyphosate, Found in 100% of California Wines Tested

 

Glyphosate usage has gotten so out of control that it’s seemingly taken on a life of its own and is now showing up even in foods that haven’t been directly sprayed, namely the grapes used to make organic wine.

 

Glyphosate, the active ingredient in Monsanto’s Roundup herbicide, is the most used agricultural chemical in history. It’s used in a number of different herbicides (700 in all), but Roundup is by far the most widely used.

Since glyphosate was introduced in 1974, 1.8 million tons have been applied to U.S. fields, and two-thirds of that volume has been sprayed in the last 10 years.

 

A recent analysis showed that farmers sprayed enough glyphosate in 2014 to apply 0.8 pounds of the chemical to every acre of cultivated cropland in the U.S., and nearly 0.5 a pound of glyphosate to all cropland worldwide.1

 

If you purchase organic foods or beverages, you should theoretically be safe from glyphosate exposure, as this chemical is not allowed in organic farming. But a new analysis revealed glyphosate has now infiltrated not only wine but also organic wine.

 

100 Percent of Wine Tested Contained Glyphosate

 

An anonymous supporter of advocacy group Moms Across America sent 10 wine samples to be tested for glyphosate. All of the samples tested positive for glyphosate — even organic wines, although their levels were significantly lower.2

 

The highest level detected was 18.74 parts per billion (ppb), which was found in a 2013 Cabernet Sauvignon from a conventional vineyard. This was more than 28 times higher than the other samples tested.

  

How Does Glyphosate End up in Wine?

 

While glyphosate isn’t sprayed directly onto grapes in vineyards (it would kill the vines), it’s often used to spray the ground on either side of the grape vines. Moms Across America reported:3

“This results in a 2-to 4- foot strip of Roundup sprayed soil with grapevines in the middle. According to Dr. Don Huber at a talk given at the Acres USA farm conference in December of 2011, the vine stems are inevitably sprayed in this process and the

 

Roundup is likely absorbed through the roots and bark of the vines from where it is translocated into the leaves and grapes.”

 

As for how the organic wines became contaminated, it’s likely that the glyphosate drifted over onto the organic and biodynamic vineyards from conventional vineyards nearby.

 

It’s also possible that the contamination is the result of glyphosate that’s left in the soil after a conventional farm converted to organic; the chemical may remain in the soil for more than 20 years.4

 

Glyphosate Detected in 14 German Beers

 

A study of glyphosate residues by the Munich Environmental Institute also found glyphosate in 14 best-selling German beers.5 All of the beers tested had glyphosate levels above the 0.1 microgram limit allowed in drinking water.

 

Levels ranged from a high of 29.74 micrograms per liter found in a beer called Hasseroeder to a low of 0.46 micrograms per liter, which was found in the beer Augustiner.6 Although no tests have yet been conducted on American beer, it’s likely to be contaminated with glyphosate as well.

 

Indeed, laboratory testing commissioned by Moms Across America and Sustainable Pulse revealed that glyphosate is now showing up virtually everywhere, including in blood and urine samples, breast milk, drinking water and more.7

 

The beer finding could be a blow to the German beer industry in particular. The country is the biggest beer producer in Europe and has long prided itself on brewing only the purest beer.

 

“Das Reinheitsgebot” is Germany’s food purity law. It’s one of the world’s oldest food safety laws and limited the ingredients in beer to only water, barley and hops (yeast was later approved as well).

Now Monsanto’s chemicals are threatening this German tradition and their reputation for producing the purest beer. As reported by The Local:8

“‘In contrast to our colleagues abroad, German brewers don’t use artificial flavours, enzymes or preservatives,’ said Hans-Georg Eils, president of the German Brewers’ Federation, at the Green Week agricultural fair in Berlin.

 

The keep-it-simple brews indeed suit a trend toward organic and wholesome food, agreed Frank-Juergen Methner, a beer specialist at the National Food Institute of Berlin’s Technical University.

 

‘In times of healthy nutrition, demand for beer which is brewed according to the Reinheitsgebot is on the rise too,’ he said.”

 

Glyphosate May Cause Cancer and Other Health Concerns

 

 

Many are unaware of the fact that glyphosate is patented as an antibiotic. It’s designed to kill bacteria, which is one of the primary ways it harms both soils and human health. Recent research has even concluded that Roundup (and other pesticides) promotes antibiotic resistance.

 

Scientist Anthony Samsel, Ph.D. was the person who dug up the patents showing glyphosate is a biocide and an antibiotic. A study in poultry found the chemical destroys beneficial gut bacteria and promotes the spread of pathogenic bacteria.9

 

Samsel also reported that chronic low-dose oral exposure to glyphosate is a disruption of the balance among gut microbes, leading to an over-representation of pathogens, a chronic inflammatory state in the gut and an impaired gut barrier.

Samsel’s research also revealed that Monsanto knew in 1981 that glyphosate caused adenomas and carcinomas rats.

 

Monsanto’s own research supports the International Agency for Research on Cancer (IARC) determination that glyphosate is a Class 2A “probable human carcinogen” — a determination Monsanto is now trying to get retracted. Other research has shown glyphosate may:

 

Stimulate the growth of human breast cancer cells10

Have endocrine-disrupting effects and affect human reproduction and fetal development11

Induce oxidative damage and neurotoxicity in the brain12

Modify the balance of sex hormones13

Cause birth defects14

Glyphosate May Be Even More Toxic Due to Surfactants

 

Most studies looking into glyphosate toxicity have only studied the “active” ingredient (glyphosate) and its breakdown product, aminomethylphosphonic acid (AMPA). But the presence of so-called inactive compounds in the herbicide may be amplifying glyphosate’s toxic effects.

 

A 2012 study revealed that inert ingredients such as solvents, preservatives, surfactants and other added substances are anything but “inactive.” They can, and oftentimes do, contribute to a product’s toxicity in a synergistic manner — even if they’re non-toxic in isolation.

 

Certain adjuvants in glyphosate-based herbicides were also found to be “active principles of human cell toxicity,” adding to the hazards inherent with glyphosate.

It’s well worth noting that, according to the researchers, this cell damage and/or cell death can occur at the residual levels found on Roundup-treated crops, as well as lawns and gardens where Roundup is applied for weed control.15 As written in the International Journal of Environmental Research and Public Health:16

“Pesticide formulations contain declared active ingredients and co-formulants presented as inert and confidential compounds. We tested the endocrine disruption of co-formulants in six glyphosate-based herbicides (GBH) … All co-formulants and formulations were comparably cytotoxic [toxic to living cells] well below the agricultural dilution of 1 percent (18 to 2000 times for co-formulants, 8 to 141 times for formulations).

 

… It was demonstrated for the first time that endocrine disruption by GBH could not only be due to the declared active ingredient but also to co-formulants.

 

These results could explain numerous in vivo results with GBHs not seen with G [glyphosate] alone; moreover, they challenge the relevance of the acceptable daily intake (ADI) value for GBHs exposures, currently calculated from toxicity tests of the declared active ingredient alone.”

 

How to Avoid Glyphosate in Your Food

 

Your best bet for minimizing health risks from herbicide and pesticide exposure is to avoid them in the first place by eating organic as much as possible and investing in a good water filtration system for your home or apartment. If you know you have been exposed to herbicides and pesticides, the lactic acid bacteria formed during the fermentation of kimchi may help your body break them down.

 

So including fermented foods like kimchi in your diet may also be a wise strategy to help detox the pesticides that do enter your body. One of the benefits of eating organic is that the foods will be free of genetically engineered (GE) ingredients, and this is key to avoiding exposure to toxic glyphosate. Following are some great resources to obtain wholesome organic food.

 

Eating locally produced organic food will not only support your family’s health, it will also protect the environment from harmful chemical pollutants and the inadvertent spread of genetically engineered seeds and chemical-resistant weeds and pests.

Please share with family and loved ones:  Always call and ask us your questions and healthcare concerns.

Health and Wellness Associates

Archive Article: P. Carrothers

312-972-WELL

Health and Disease, Rx to Wellness, Uncategorized

Why You Should Be Eating Fermented Foods

fermentedfoods

Fermented Foods Gaining Popularity as Health Benefits Become More Widely Recognized

 

As noted by Epoch Times,1 consumer behavior is changing in regard to food. Many are getting weary of processed fare and the dubious health claims that go with them, and are embracing more traditional foods and relearning ancient culinary methods such as fermenting.2 According to the featured article:3

 

“This change in our relationship with food can be explained by the rise of ‘diets of enlightenment.’

 

In his book ‘The Omnivorous Mind: Our Evolving Relationship With Food,’ author John S. Allen,[Ph.D.], looks at how certain consumers are … focusing more on holism, emotion, personal opinion and experience when it comes to their food …

 

[P]ersonal paths to enlightenment are leading shoppers to shun the ‘marketi[z]ed science’ of the food industry, in favor of homemade, experiential, and locally sourced options …

 

A significant number of people now seem to be choosing their approaches to eating for reasons less to do with nutrition and more to do with wellness, sustainability and the search for identity. So goes the saying, you are what you eat.”

 

Your Body Is a Conglomerate of Microorganisms

 

In more recent years, scientists have discovered just how important your microbiome is for health.

 

Indeed, some have suggested your body can best be viewed as a “super organism” composed of a diverse array of symbiotic microorganisms that need to be kept in proper balance for optimal physical and psychological functioning.

 

You have approximately 1,000 different species of bacteria living in your body, and these bacteria actually outnumber your body’s cells by 10 to 1. You also harbor viruses (bacteriophages), and they in turn outnumber bacteria 10 to 1.

 

They’ve even realized your microbiome is one of the environmental factors that drive genetic expression, turning genes on and off depending on which microbes are present.

 

Research suggests many are deficient in beneficial gut bacteria, making it a very important consideration if you’re not feeling well, physically or psychologically.

 

Why Ferment Foods?

 

Bacteria and yeast are both used in food fermentation, which boosts the nutritional content of the food. Bacteria convert sugars and starch into lactic acid, a process called lacto-fermentation, whereas yeasts undergo ethanol fermentation.

 

Beer and wine are examples of the latter and, while fermented, their influence on health is less beneficial compared to lacto-fermented foods like yogurt, cheese and fermented vegetables, primarily due to their alcohol content.

 

While you can do wild fermentation (allowing whatever is naturally on the vegetable to take hold), this method is more time consuming, and the end product less certain.

 

Inoculating the food with a starter culture speeds up the fermentation process and helps to ensure you’ll end up with a consistent, high-quality end product. Besides preserving the food, allowing it to be stored for several weeks without the addition of preservatives, the fermentation process also produces:

 

Beneficial healthy bacteria that promote gut health. Fermented milk products also contain non-digestible carbohydrate galacto-oligosaccharide, which acts as a prebiotic,4 and essential amino acids5

Beneficial enzymes

Certain nutrients, including B vitamins, biotin and folic acid.6 Fermented milk products also contain higher amounts of conjugated linoleic acid (CLA)7

Increased bioavailability of minerals8

Short-chain fatty acids, which help improve your immune system function

Most Stand to Benefit From Fermented Foods

 

In my view, optimizing your gut health is a foundational step if you are seeking to achieve good health. Addressing your gut flora is also important for most health conditions, be they acute or chronic.

 

Considering current disease statistics, it seems clear that most people have poor gut health and would benefit from eating more fermented foods. While you could certainly use a high-quality probiotic supplement, eating fermented foods is, I believe, a more effective and far less expensive option.

 

Since different fermented foods will contain disparate bacteria, your best bet is to eat a variety of fermented foods to optimize microbial diversity.

 

Fiber serves as a prebiotic and is another important component, and may even take precedence if you’re already healthy, as fiber-rich foods provide nourishment for the beneficial microbes already residing in your gut.

 

By strengthening their numbers, these beneficial microbes help keep disease-causing microbes in check.

 

I recommend eating fermented and fiber-rich foods every day, as research shows your microbiome can be very rapidly altered based on factors such as diet, lifestyle and chemical exposures.

 

This is a double-edged sword, no doubt, considering how many of our modern conveniences (such as processed foods, antibiotics and pesticides) turn out to be extremely detrimental to our gut flora.

 

On the other hand, your diet is one of the easiest, fastest and most effective ways to improve and optimize your microbiome, so the good news is that you have a great degree of control over your health destiny.

 

Do Bacteria in Fermented Foods Survive Your Digestive System?

 

Lucy Shewell, Ph.D., a molecular microbiology research scientist, has written some well-referenced articles about fermented foods, covering their nutritional makeup, health benefits and evidence showing many do in fact survive the treacherous journey through your gastrointestinal (GI) tract.9,10 According to Shewell:11

 

“Large cohort studies conducted in the Netherlands, Sweden and Denmark found that fermented milk products were significantly associated with decreased disease states.

 

These disease states include bladder cancer, cardiovascular disease and periodontitis … Bacteria derived from food appear to be members of the variable human microbiome with the ability to alter the gut microbiome.

 

But do the bacteria we ingest in common fermented foods … actually survive once we eat them? …

 

The stomach is an extremely acidic environment (pH < 3) and contains destructive digestive enzymes, such as pepsin, which break down proteins into smaller amino acid building blocks.

 

Most ingested bacteria will not survive this first part of the journey … [T]hey must also be able to adhere to the gut epithelial cells in order to have any beneficial effects.

 

Variation in the ability of probiotic strains to survive the human GI tract has been demonstrated. Studies subjecting various strains to conditions simulating the environment of the human GI tract found that strains of B. animalis, L. casei, L. rhamnosus and L. plantarum have the greatest resilience.”

 

Research has also demonstrated that the Lactobacillus strain, found in yogurt for example, survives the human GI tract, provided the bacteria are present in the food in sufficiently high numbers.

 

The lactic acid bacteria found in kimchi have also been found to survive the journey through your digestive system. To be effective, research suggests dosages of 100 million to 1 billion colony-forming units (CFUs) are needed.12,13,14,15

 

How Probiotics Influence Your Health and Well-Being

 

In summary, research shows fermented foods, be it cultured dairy or fermented vegetables, have a wide range of beneficial effects, including the following:

 

Enhanced nutritional content of the food

Restoration of normal gut flora when taking antibiotics

Immune system enhancement

Improvement of symptoms of lactose intolerance

Reduced risk of infection from pathogenic microorganisms

Weight loss aid. Certain fermented foods, such as kimchi, have been shown to have anti-obesity effects in animals

Reduced constipation or diarrhea and improvement of inflammatory bowel conditions such as Crohn’s disease, ulcerative colitis, irritable bowel syndrome (IBS) and necrotizing enterocolitis

Prevention of allergies in children, including the alleviation of peanut allergy when giving probiotics in conjunction with oral immunotherapy16

Antioxidant17 and detoxifying effects (kimchi).

 

Kombucha also has antioxidant properties, thanks to a compound called D-saccharic acid-1,4-lactone (DSL)18

Reduced risk for Helicobacter pylori (H. pylori) bacterial infection, which causes ulcers and chronic stomach inflammation

Improvement of leaky gut (a compromised intestinal wall that allows undigested foods and toxins to pass into the bloodstream, triggering an inappropriate immune system response)

Reduced urinary and female genital tract infections

Improvement of premenstrual syndrome

Improvement of and reduced risk for atopic dermatitis (eczema) and acne

Reduced risk for type 1 diabetes and type 2 diabetes19

Improved mental health, mood control and behavior

Improvement of autistic symptoms20,21

Reduced risk of brain diseases, including Alzheimer’s

Fermenting Your Own Veggies Is Easy and Inexpensive

 

 

I recommend inoculating the food you’re about to ferment using a starter culture to speed up the fermentation process

Here’s a summary of the basics:

 

Shred and cut your chosen veggies. I strongly recommend using fresh organic vegetables to avoid pesticide exposure. Also, when adding herbs, only use fresh organic herbs, in small amounts. Tasty additions include basil, sage, rosemary, thyme and oregano.

Juice some celery. This is used as the brine, as it contains natural sodium and keeps the vegetables anaerobic. This eliminates the need for sea salt, which prevents growth of pathogenic bacteria.

Pack the veggies and celery juice along with the inoculants into a 32-ounce wide-mouthed canning jar. Starter culture, such as kefir grains, whey or commercial starter powder can all be used for vegetables. Use two packets of starter culture for a 12- to 14-jar batch during summer season. In the winter, you’ll need three packets for a batch of this size. A kraut pounder tool can be helpful to pack the jar and eliminate any air pockets.

Top with a cabbage leaf, tucking it down the sides. Make sure the veggies are completely covered with celery juice and that the juice is all the way to the top of the jar to eliminate trapped air.

Seal the jar and store in a warm, slightly moist place for 24 to 96 hours, depending on the food being cultured. Ideal temperature range is 68 to 75 degrees Fahrenheit; 85 degrees max. Remember, heat kills the microbes!

When done, store in the refrigerator to slow down the fermentation process.

While some fermented foods contain vitamin K2, most notably natto, a fermented soy product typically sold in Asian grocery stores, you can create therapeutic levels of this vitamin in fermented vegetables by using a special starter culture made with vitamin K2-producing bacteria.

 

(Please note that not every strain of bacteria makes K2, so not all fermented foods will contain it. For example, most yogurts have almost no vitamin K2. Certain types of cheeses, such as Gouda, Brie and Edam are high in vitamin K2, while other cheeses are not.)

 

 

Optimizing Your Microbiome Is a Potent Disease Prevention Strategy

 

I believe optimizing your gut flora may be one of the most important things you can do for your health, and here you can wield your personal power to the fullest by making healthy food and medical choices. The good news is that supporting your microbiome isn’t very complicated. One of the best ways to improve your gut health is through your diet. Fermented foods are ideal, but dietary fiber is also important. Some microbes ferment fiber and the byproducts nourish your colon.

 

You’d also be wise to take other proactive steps to support your gut health and prevent damage to your microbiome. To optimize your microbiome, consider the following recommendations:

 

Eat plenty of fermented foods. Healthy choices include lassi, fermented grass-fed organic milk such as kefir, natto (fermented soy) and fermented vegetables.

 

If you ferment your own, consider using a special starter culture that has been optimized with bacterial strains that produce high levels of vitamin K2.

 

This is an inexpensive way to optimize your vitamin K2, which is particularly important if you’re taking a vitamin D3 supplement.

Antibiotics, unless absolutely necessary (and when you do, make sure to reseed your gut with fermented foods and/or a probiotics supplement).

 

While researchers are looking into methods that might help ameliorate the destruction of beneficial bacteria by antibiotics,23,24 your best bet is likely always going to be reseeding your gut with probiotics from fermented and cultured foods and/or a high-quality probiotic supplement.

Take a probiotic supplement. Although I’m not a major proponent of taking many supplements (as I believe the majority of your nutrients need to come from food), probiotics is an exception if you don’t eat fermented foods on a regular basis

Conventionally-raised meats and other animal products, as animals raised in concentrated animal feeding operations (CAFOs) are routinely fed low-dose antibiotics, plus genetically engineered grains loaded with glyphosate, which is widely known to kill many bacteria.

Boost your soluble and insoluble fiber intake, focusing on vegetables, nuts and seeds, including sprouted seeds.

Chlorinated and/or fluoridated water, especially in your bathing such as showers, which are worse than drinking it.

Get your hands dirty in the garden. Germ-free living may not be in your best interest, as the loss of healthy bacteria can have wide-ranging influence on your mental, emotional and physical health.

 

Exposure to bacteria and viruses can help strengthen your immune system and provide long-lasting immunity against disease.

 

Getting your hands dirty in the garden can help reacquaint your immune system with beneficial microorganisms on the plants and in the soil.

 

According to a recent report,25 lack of exposure to the outdoors can in and of itself cause your microbiome to become “deficient.”

Processed foods. Excessive sugars, along with otherwise “dead” nutrients, feed pathogenic bacteria.

 

Food emulsifiers such as polysorbate 80, lecithin, carrageenan, polyglycerols, and xanthan gum also appear to have an adverse effect on your gut flora.26

 

Unless 100 percent organic, they may also contain genetically engineered (GE) ingredients that tend to be heavily contaminated with pesticides such as glyphosate, a possibly carcinogenic pesticide.

Open your windows. For the vast majority of human history the outside was always part of the inside, and at no moment during our day were we ever really separated from nature. Today, we spend 90 percent of our lives indoors.

 

And, although keeping the outside out does have its advantages it has also changed the microbiome of your home.

 

Research27 shows that opening a window and increasing natural airflow can improve the diversity and health of the microbes in your home, which in turn benefit you.

Agricultural chemicals. Glyphosate (Roundup) in particular is a known antibiotic and will actively kill many of your beneficial gut microbes if you eat and foods contaminated with this broad-spectrum herbicide.

Wash your dishes by hand instead of in the dishwasher. Research has shown that washing your dishes by hand leaves more bacteria on the dishes than dishwashers do, and that eating off these less-than-sterile dishes may actually decrease your risk of allergies by stimulating your immune system.

Antibacterial soap, as they too kill off both good and bad bacteria, and contribute to the development of antibiotic resistance.

Health and Wellness Associates

Archived Article : JM

312-972-WELL

Diets and Weight Loss, Foods, Uncategorized

Low Carb: Korean Beef Skewers

korean beef skewers

Low Carb:  Korean Beef Skewers Recipe

 

Prep time: 10 minutesCook time: 8 minutesMarinating time time: Marinating timeYield: Serves 4 to 6

These Korean beef skewers are best when cooked on a grill, but they are also great cooked on the stovetop. Use a very hot cast iron skillet and cook for 3 to 4 minutes per side.

If you can’t find gochujang or you don’t like the ingredients in the store-bought stuff, use miso in the marinade instead or make your own.

Ingredients

For the steak:

¼ cup tamari or soy sauce

¼ cup mirin

¼ cup rice wine vinegar

2 tablespoons sesame oil

2 tablespoons gochujang or light miso

1 1/2 pounds skirt steak (flap steak or flank steak works well here, too)

Canola or other neutral oil

To serve (optional):

2 tablespoons sesame seeds

Cilantro or mint leaves

Cooked rice

Kimchi

Extra gochujang

Nori (seaweed sheets)

 

 

Directions

1 Whisk together the marinade: In a large bowl, combine the tamari (or soy sauce), mirin, rice wine vinegar, sesame oil, and gochujang (or miso) for the marinade. Whisk until the ingredients are well-combined.

2 Marinate the steak for 20 to 30 minutes: Cut the skirt steak into 2-inch wide strips. Add the strips to the bowl of marinade and stir until evenly coated. Marinate the strips of beef for 20 to 30 minutes at room temperature. If you are using wooden skewers, soak them in water for at least 20 minutes.

3 Preheat the grill for at least 20 minutes while the meat is marinating. The grill is hot enough when you can only hold your palm over the grill grates for a second or two.

4 Grill the beef skewers: Thread meat onto the skewers and brush with oil. Grill the skewers for 4 minutes. Flip and grill another 3 to 4 minutes on the second side, until the steak reaches your preferred doneness.

5 Serve the skewers: Sprinkle the skewers with sesame seeds and cilantro or mint, if using. Serve with rice, kimchi, nori, and extra gochujang

 

 

Health and Wellness Associates

Archived

312-972-WELL

Foods, Uncategorized

Low Carb: Chinese Beef Broccoli

chineselowcarbeefbroccoli

Not only is this an excellent low carb recipe, it is great for diabetics.

 

Low Carb:    Chinese Broccoli Beef Recipe

 

Prep time: 15 minutesCook time: 15 minutesYield: Serves 3 to 4

Pro tip: put the steak in the freezer for 15-30 minutes before slicing, it will be firmer and easier to slice thin.

 

Ingredients

3/4 pound flank or sirloin, sliced thinly across the grain

3/4 pound broccoli florets

2 tablespoons high-heat cooking oil

2 cloves garlic, very finely minced or smushed through garlic smusher

1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade

1 teaspoon soy sauce

1 teaspoon Chinese rice wine (or dry sherry)

1/2 teaspoon cornstarch

1/8 teaspoon freshly ground black pepper

For the sauce

2 tablespoons oyster sauce

1 teaspoon Chinese rice wine (or dry sherry)

1 tablespoon soy sauce

1/4 cup chicken broth

 

Directions

1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.

2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.

3 Blanch or steam the broccoli: Cook the broccoli in a small pot with at least an inch of boiling water until tender-crisp, about 2 minutes. Drain thoroughly.

4 Stir-fry the beef: Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink.

 

5 Add sauce, cornstarch, and broccoli: Pour in the sauce and the cornstarch dissolved in water, stirring, until the sauce boils and thickens, 30 seconds. Stir in the the broccoli.

 

Health and Wellness Associates

Archived

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Foods, Uncategorized

High Fiber Diet, for You?

fiber

 

High Fiber Diet

 

High fiber content in the diet is an important factor in the prevention of certain diseases that are more prevalent in people with a low fiber diet. Because fiber facilitates the passage of materials through the intestine, fiber helps avoid diverticulitis, appendicitis, hemorrhoids and even heart disease and some cancers. Two clear advantages of a high fiber diet are less constipation and the fact that the bulk in the high fiber diet lends to a feeling of fullness which helps reduce the likelihood of obesity. Dietary fiber from raw fruits, vegetables, whole grains and legumes are the best. If you are not having three bowel movements a day, you are not eating correctly, for your body. Of course we can help with that. LOL

 

Health and Wellness Associates

Archived

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