Diets and Weight Loss, Foods, Uncategorized

Spread Yourself Thin

Spread Yourself Thin : Recipe

 

It is incredible – and spreadable!

Did we mention that it is edible?

The only thing regrettable is that is wont last long.

Sea for Yourself!

 

Image result for spread yourself thin seafood dip

 

4 oz light cream cheese, softened

1/4 c up seafood cocktail sauce

1 tsp lemon juice

1/4 tsp each ground cumin and chili powder

8 oz chopped cooked shrimp

8 oz chopped lump crab meat

1/3 cup minced green onions, optional

 

In a large bowl, beat together cream cheese and cocktail sauce on high speed of electric mixer.  Beat until smooth.

 

Add lemon juice, cumin, and chili powder and beat until well blended

 

Stir in shrimp, crab meat and onions.  Mix well.  Cover and refrigerate for at least 2 hours before serving.

 

Serve seafood spead with low carb crackers, celery, or raw vegetables.

 

-People Start to Heal The Moment They Are Heard- 

 

 

Health and Wellness Associates
EHS Telehealth

WordPress:  https://healthandwellnessassociates.co/

 

 

 

Health and Disease, Uncategorized

Food Allergies

Symptoms of Food Allergies

 

Food allergies are immune-based diseases that have become a serious health concern in the United States. An estimated one-fifth of the population believe that they have adverse reactions to food, but the true prevalence of food allergies ranges between 3 and 4 percent in the general population.

Despite the risk of severe allergic reactions and even death, there is no current treatment for food allergies. The condition can only be managed by allergen avoidance or treatment of food allergy symptoms. Fortunately, there are natural allergy fighters that can help to boost the immune system and enhance the gut microbiota, which helps to reduce the development of food allergies and allergy symptoms.

What Are Food Allergies?

Food allergies consist of an immune system response to a disagreeable food. The body senses that a protein in a particular food may be harmful and triggers an immune system response, producing histamine to protect itself. The body “remembers” this and when this food enters the body again, the histamine response is more easily triggered.

The diagnosis of food allergies may be problematic because nonallergic food reactions, such as food intolerance, are frequently confused with food allergy symptoms. Intolerance derived from an immunological mechanism is referred to as a food allergy, and the non-immunological form is called a food intolerance. Food allergies and intolerance are often linked, but there’s a clear difference between the two conditions.

A food allergy comes from a reaction of the allergen-specific immunoglobulin E antibody that is found in the bloodstream. Non-IgE-mediated food allergies are also possible; this happens when someone is exposed to a food that causes signs and symptoms of an allergy, such as allergic contact dermatitis. A food intolerance is an adverse reaction to foods or food components, but not due to immunologic mechanisms.

For example, a person may have an immunologic response to cow’s milk because of the milk’s protein, or that individual may be intolerant to milk due to an inability to digest the sugar lactose. The inability to digest lactose leads to excess fluid production in the GI tract, resulting in abdominal pain and diarrhea. This condition is termed lactose intolerance because lactose in not an allergen, as the response is not immune-based. Food intolerance are nonspecific and the symptoms often resemble common medically unexplained complaints, such as digestive issues.

IgE-medicated food allergies are the most common and dangerous of adverse food reactions; they cause your immune system to react abnormally when exposed to one or more specific foods. Immediate reactions to IgE-mediated food allergies are caused by an allergen-specific immunoglobulin E antibody that floats around in the bloodstream.

When IgE is working properly, it identifies triggers that could be harmful to the body, such as parasites, and tells the body to release histamine. Histamine causes allergy symptoms such as hives, coughing and wheezing. Sometimes IgE reacts to normal proteins that are found in foods — and when the protein is absorbed during digestion and it enters the bloodstream, the entire body reacts as if the protein is a threat. This is why food allergy symptoms are noticeable in the skin, respiratory system, digestive system and circulatory system.

According to a 2014 comprehensive review published in Clinical Reviews in Allergy and Immunology, the prevalence of food allergies in infancy is increasing and may affect up to 15–20 percent of infants. And researchers from Mount Sinai School of Medicine suggest that food allergies affect as many as 6 percent of young children and 3–4 percent of adults. The alarming rate of increase calls for a public health approach in the prevention and treatment of food allergy, especially in children.

Researchers suggest that this increase in the prevalence of food allergies may be due to a change in the composition, richness and balance of the microbiota that colonize the human gut during early infancy. The human microbiome plays a vital role in early life immune development and function. Since IgE-mediated food allergies are associated with immune dysregulation and impaired gut integrity, there is substantial interest in the potential link between gut microbiota and food allergies.


The 8 Most Common Food Allergies

Although any food can provoke a reaction, relatively few foods are responsible for a vast majority of significant food-induced allergic reactions. Over 90 percent of food allergies are caused by the following foods:

1. Cow’s Milk

Cow’s milk protein allergy affects 2 to 7.5 percent of children; persistence in adulthood is uncommon since a tolerance develops in 51 percent of cases within 2 years of age and 80 percent of cases with 3–4 years.  Numerous milk proteins have been implicated in allergic responses and most of these have been shown to contain multiple allergenic epitopes (targets that an individual target binds to). IgE-mediated reactions to cow’s milk are common in infancy and non-IgE-mediated reactions are common in adults.

A 2005 study published in the Journal of the American College of Nutritionsuggests that the prevalence of self-diagnosed cow’s milk allergy is 10-fold higher than the clinically proven incidence, suggesting that a sizable population is unnecessarily restricting dairy products (for allergy purposes).

2. Eggs

After cow’s milk, hen’s egg allergy is the second most common food allergy in infants and young children. A recent meta-analysis of  the prevalence of food allergy estimated that egg allergy affects 0.5 to 2.5 percent of young children. Allergy to eggs usually presents itself in the second half of the first year of life, with a median age of presentation of 10 months. Most reactions occur upon a child’s first known exposure to egg, with eczema being the most common symptoms. Five major allergenic proteins from the egg of the domestic chicken have been identified, the most dominant being ovalbumin.

3. Soy

Soy allergy affects approximately 0.4 percent of children. According to a 2010 study conducted at John Hopkins University School of Medicine, 50 percent of children with a soy allergy outgrew their allergy by 7 years old.  Prevalence of sensitization after the use of soy-based formulas is around 8.8 percent. Soy formula is commonly used for infants who are allergic to cow’s milk and research suggests that soy allergy occurs in only a small minority of young children with IgE associated cow’s milk allergy.

4. Wheat 

Gluten-related disorders, including wheat allergy, celiac disease and non-celiac gluten sensitivity, have an estimated global prevalence close to 5 percent. These disorders share similar symptoms, making it difficult to make a clear diagnosis. A wheat allergy represents a type of adverse immunologic reaction to proteins contained in wheat and related grains. IgE antibodies mediate the inflammatory response to several allergenic proteins found in wheat. Wheat allergy affects the skin, gastrointestinal tract and respiratory tract. Wheat allergy shows greater prevalence in children who commonly outgrow the allergy by school-age.

5. Peanuts 

Peanut allergy tends to present itself early in life and affected individuals generally do not outgrow it. In highly sensitized people, just trace quantities of peanuts can induce an allergic reaction. Research suggests that early exposure to peanuts may reduce the risk of developing a peanut allergy.

According to a 2010 study, peanut allergy affects approximately 1 percent of children and 0.6 percent of adults in the U.S. Peanuts are inexpensive and frequently eaten in unmodified form and as components of many different prepared foods; they cause the largest number of cases of severe anaphylaxis and death in the U.S.

6. Tree Nuts

The prevalence of tree nut allergies continue to increase worldwide, affecting about 1 percent of the general population. These allergies begin most often during childhood, but they can occur at any age. Only about 10 percent of people outgrow tree nut allergies and frequent lifetime reactions caused by accidental ingestion are a serious problem.

Nuts that are most commonly responsible for allergic reactions include hazelnuts, walnuts, cashews and almonds; those that are less frequently associated with allergies include pecans, chestnuts, Brazil nuts, pine nuts, macadamia nuts, pistachio, coconut, Nangai nuts and acorns. A 2015 systematic review found that walnut and cashew allergies were the most prevalent types of tree nut allergy in the U.S.

7. Fish 

According to a study published in Clinical Reviews of Allergy and Immunology, adverse reactions to fish are not only mediated by the immune system causing allergies, but are often caused by various toxins and parasites, including ciguatera and Anisakis . Allergic reactions to fish can be serious and life threatening, and children usually don’t outgrow this type of food allergy.

A reaction is not restricted to the ingestion of fish, as it can also be caused by handling fish and intaking the cooking vapors. Prevalence rates of self-reported fish allergy range from 0.2 to 2.29 percent in the general population, but can reach up to 8 percent among fish processing workers.

8. Shellfish 

Allergic reactions to shellfish, which comprises the groups of crustaceans (such as crabs, lobsters, crayfish, shrimp, krill, woodlice and barnacles) and molluscs (such as squid, octopus and cuttlefish), can cause clinical symptoms ranging from mild urticaria (hives) and oral allergy syndrome to life-threatening anaphylactic reactions. Shellfish allergy is known to be common and persistent in adults, and it can cause anaphylaxis in both children and adults; the prevalence of shellfish allergy is 0.5 to 5 percent. Most shellfish-allergic children have sensitivity to dust mite and cockroach allergens as well.

A phenomenon called cross-reactivity may occur when an antibody reacts not only with the original allergen, but also with a similar allergen. Cross-reactivity occurs when a food allergen shares structural or sequence similarity with a different food allergen, which may then trigger an adverse reaction similar to that triggered by the original food allergen. This is common among different shellfish and different tree nuts.

Allergic Reaction Symptoms

Food allergy symptoms can range from mild to severe and, in rare cases, can lead to anaphylaxis, a severe and potentially life-threatening allergic reaction. Anaphylaxis can impair breathing, cause a dramatic drop in blood pressure and alter your heart rate. It can come on within only minutes of exposure to the trigger food. If a food allergy causes anaphylaxis, it can be fatal and it must be treated with an injection of epinephrine (a synthetic version of adrenaline).

Food allergy symptoms may involve the skin, gastrointestinal tract, cardiovascular system and respiratory tract. Some common symptoms include:

  • vomiting
  • stomach cramps
  • coughing
  • wheezing
  • shortness of breath
  • trouble swallowing
  • swelling of the tongue
  • inability to talk or breathe
  • weak pulse
  • dizziness
  • pale or blue-colored skin

Most severe food allergy symptoms occur within two hours of eating the allergen and often they start within minutes.

Exercise-induced food allergy is when the ingestion of a food allergen provokes a reaction during exercise. As you exercise, your body temperature goes up and if you consumed an allergen right before exercising, you may develop hives, become itchy or even feel light-headed. The best way to avoid exercise-induced food allergy is to avoid the food allergen completely for at least 4 to 5 hours before any exercise.

These symptoms are easy to spot.  There are many that are harder to spot, and you need to work with healthcare providers that have experience in putting this all together for you.

Contact us if you need help in determining an allergy or a treatment.  Remember, in the medical books in medical schools, it says, only a mother can determine an allergy .

 

Food allergy guide - Dr. Axe

-People Start to Heal The Moment They Are Heard- 

Health and Wellness Associates
EHS Telehealth
Dr P Carrothers, Regenerative and Preventative Medicine
Dr Axe

WordPress:  https://healthandwellnessassociates.co/

Health and Disease, Uncategorized

Foods to Prevent or Stop a UTI

Increasingly, first-line antibiotics for UTIs are failing, leaving people frustrated, in pain and at risk of serious infection-related complications. You’ve probably heard that cranberry juice can help prevent or treat UTIs, but did you know the active compound responsible for that is also found in abundance in these 20 foods? And some research suggests this compound may actually outperform antibiotics, drastically increasing the time between UTI recurrences.

D-Mannose: A Sugar to Prevent Recurrent UTIs?

You know how cranberry juice remains one of the most popular home remedies for UTIs? Well, it turns out that the high D-mannose content in cranberry explains its efficacy for UTI symptoms. D-mannose, a simple sugar that’s related to glucose, is a valued anti-infective agent that is able to block bacteria from adhering to cells and flush them out of the body.

You don’t usually think of a simple sugar as a protective agent, right? But studies show that mannose has promising therapeutic value, especially for women dealing with recurrent urinary tract infections. Plus, the simple sugar boosts the growth of healthy bacteria in your gut and improves bladder health — all without negatively affecting your blood sugar levels.

 

What Is D-Mannose?

Mannose is a simple sugar, called a monosaccharide, that’s produced in the human body from glucose or converted into glucose when it’s consumed in fruits and vegetables. “D-mannose” is the term used when the sugar is packaged as a nutritional supplement. Some other names for mannose include D-manosa, carubinose and seminose.

Scientifically speaking, mannose is the 2-epimer of glucose. It occurs in microbes, plants and animals, and it is found naturally in many fruits, including apples, oranges and peaches. D-mannose is considered a prebiotic because consuming it stimulates the growth of good bacteria in your gut.

Structurally, D-mannose is similar to glucose, but it’s absorbed at a slower rate in the gastrointestinal tract. It has a lower glycemic index than glucose, as after it’s consumed it needs to be converted into fructose and then glucose, thereby reducing the insulin response and impact on your blood sugar levels.

Mannose is also filtered out of the body by the kidneys, unlike glucose that’s stored in the liver. It doesn’t stay in your body for long periods of time, so it doesn’t act as fuel for your body like glucose. This also means that mannose can positively benefit the bladder, urinary tract and gut without affecting other areas of the body.


UTI Prevention + Other D-Mannose Uses and Benefits

1. Treats and Prevents Urinary Tract Infections

D-mannose is thought to prevent certain bacteria from sticking to the walls of the urinary tract. Mannose receptors are part of the protective layer that’s found on cells that line the urinary tract. These receptors are able to bind to E. coli and washed away during urination, thereby preventing both adhesion to and invasion of urothelial cells.

In a 2014 study published in the World Journal of Urology, 308 women with a history of recurrent UTI, who had already received initial antibiotic treatment, were divided into three groups. The first group received two grams of D-mannose powder in 200 milliliters of water daily for six months. The second group received 50 milligrams of Nitrofurantoin (an antibiotic) daily, and the third group did not receive any additional treatment.

Overall, 98 patients had recurrent UTI. Of those women, 15 were in the D-mannose group, 21 were in the Nitrofurantoin group and 62 were in the no treatment group. Of the patients in the two active groups, both modalities were well-tolerated. In all, 17.9 percent of patients reported mild side effects, and patients in the D-mannose group had a significantly lower risk of side effects compared to patients in the Nitrofurantoin group.

Researchers concluded that D-mannose powder significantly reduced the risk of recurrent UTI and may be useful for UTI prevention, although more studies are needed to validate these results.

In a randomized cross-over trial published in the Journal of Clinical Urology, female patients with acute symptomatic UTIs, and with three or more recurrent UTIs in the preceding 12-month period, were randomly assigned to either an antibiotic treatment group (using trimethoprim/sulfamethoxazole) or to a regime including one gram of oral D-mannose three times daily for two weeks, following one gram twice daily for 22 weeks.

At the end of the trial period, the mean time UTI recurrence was 52.7 days with the antibiotic treatment group and 200 days with the D-mannose group. Plus, mean scores for bladder pain, urinary urgency and 24-hour voidings decreased significantly. Researchers concluded that mannose appeared to be safe and effective for treating recurrent UTIs and displayed a significant difference in the proportion of women remaining infection-free compared to those in the antibiotic group.

Why might mannose be such an effective agent for preventing recurrent UTIs? It really comes down to microbial resistance to traditional antibiotics. This is an increasing problem, with one study showing that more than 40 percent of 200 female college students with UTI symptoms were resistant to first-line antibiotics.

The study, published in Antimicrobial Agents and Chemotherapy, concludes with this warning: “Given the frequency with which UTIs are treated empirically, compounded with the speed that E. coli acquires resistance, prudent use of antimicrobial agents remains crucial.”

2. May Suppress Type 1 Diabetes

Researchers were surprised to find that D-mannose may be able to prevent and suppress type 1 diabetes, a condition in which the body doesn’t produce insulin — a hormone that’s needed to get glucose from the bloodstream into the body’s cells. When D-mannose was administered orally in drinking water to non-obese diabetic mice, researchers found that the simple sugar was able to block the progress of this autoimmune diabetes.

Because of these findings, the study published in Cell & Bioscience concludes by suggesting that D-mannose be considered a “healthy or good” monosaccharide that could serve as a safe dietary supplement for promoting immune tolerance and preventing diseases associated with autoimmunity.

3. Works as a Prebiotic

Mannose is known to act as a prebiotic that stimulates the growth of good bacteria in your gut. Prebiotics help feed the probiotics in your gut and amplify their health-promoting properties.

Research shows that mannose expresses both pro- and anti-inflammatory cytokines and has immunostimulating properties. When D-mannose was taken with probiotic preparations, combined they were able to restore the composition and numbers of indigenous microflora in mice.

4. Treats Carbohydrate-Deficient Glycoprotein Syndrome Type 1B

Evidence suggests that D-mannose is effective for treating a rare inherited disorder called carbohydrate-deficient glycoprotein syndrome (CDGS) type 1b. This disease makes you lose protein through your intestines.

It’s believed that supplementing with the simple sugar may improve symptoms of the disorder, including poor liver function, protein loss, low blood pressure and issues with proper blood clotting.


D-Mannose Side Effects and Risks

Because mannose occurs naturally in many foods, it’s considered safe when consumed in appropriate amounts. However, supplementing with D-mannose and taking doses higher than what would be consumed naturally may, in some cases, cause stomach bloating, loose stools and diarrhea. It’s also believed that consuming very high doses of D-mannose can cause kidney damage. According to researchers at the Stanford-Burnham Medical Research Institute in California, “mannose can be therapeutic, but indiscriminate use can have adverse effects.”

People with type 2 diabetes should use caution before using D-mannose products because they may alter blood sugar levels, though typically mannose itself doesn’t negatively impact blood sugar. To be safe, speak to your doctor prior to beginning any new health regime.

There’s not enough evidence to support the safety of mannose for women who are pregnant or breastfeeding. Based on the current research, there are no known drug interactions, but you should speak to your health care provider if you are taking any medications.


How to Get D-Mannose in Your Diet: Top 20 D-Mannose Foods

D-mannose naturally occurs in a number of foods, especially fruits. Here are some of the top D-mannose foods that you can easily add to your diet:

  1. Cranberries
  2. Oranges
  3. Apples
  4. Peaches
  5. Blueberries
  6. Mangos
  7. Gooseberries
  8. Black currants
  9. Red currants
  10. Tomatoes
  11. Seaweed
  12. Aloe vera
  13. Green beans
  14. Eggplant
  15. Broccoli
  16. Cabbage
  17. Fenugreek seeds
  18. Kidney beans
  19. Turnips
  20. Cayenne pepper

D-Mannose Supplements and Dosage Recommendations

It’s easy to find D-mannose supplements online and in some health food stores. They are available in capsule and powder forms. Each capsule is usually 500 milligrams, so you end up taking two to four capsules a day when treating a UTI. Powdered D-mannose is popular because you can control your dose, and it easily dissolves in water. With powders, read the label directions to determine how many teaspoons you need. It’s common for one teaspoon to provide two grams of D-mannose.

There is no standard D-mannose dosage, and the amount you should consume really depends on the condition you are trying to treat or prevent. There is evidence that taking two grams in powdered form, in 200 milliliters of water, every day for a six-month period is effective and safe for preventing recurrent urinary tract infections.

If you are treating an active urinary tract infection, the most commonly recommended dose is 1.5 grams twice daily for three days and then once daily for the next 10 days.

At this time, more research is needed to determine the optimal D-mannose dosage. For this reason, you should speak to your doctor before you begin using this simple sugar for the treatment of any health condition.


Final Thoughts

  • D-mannose is a simple sugar that’s produced from glucose or converted into glucose when ingested.
  • The sugar is found naturally in many fruits and vegetables, including apples, oranges, cranberries and tomatoes.
  • The most well-researched benefit of D-mannose is its ability to fight and prevent recurrent UTIs. It works by preventing certain bacteria (including E. coli) from sticking to the walls of the urinary tract.
  • Studies show that two grams of D-mannose daily is more effective than antibiotics for preventing recurrent urinary tract infections.

-People Start to Heal The Moment They Are Heard-

Health and Wellness Associates
EHS Telehealth
Dr P Carrothers  : Preventative and Regenerative Medicine
Dr J Axe

WordPress:  https://healthandwellnessassociates.co/

Diets and Weight Loss, Health and Disease, Uncategorized

Are You Eating Too Fast

Eating Too Fast Can Pile on the Pounds

five health risks of eating too fast

Has your hectic lifestyle turned you into someone who gulps down meals?

People who eat quickly tend to eat more and have a higher body mass index (a measure of body fat based on height and weight) than those who eat slowly. People who eat slowly feel full sooner and eat less in the process.

Part of the reason for this is the time it takes for your brain to get key messages from your digestive system. Conventional wisdom says that’s about 20 minutes, and one study found that slowing down to 30 minutes is even more effective. But that means you have to find ways to really stretch out your meals.

Tricks like eating with your non-dominant hand can help a lot, but eating fast can be a hard habit to break. One high-tech solution is a commercially available smart fork, a utensil that registers your eating speed and sends a signal, with a vibration and a flash of light, if you eat too quickly. Participants in an experimental study found that it was comfortable to hold and did a good job of making them more aware of their eating speed. But you can also try to slow down on your own with a regular fork: Just put it down and count to 10 between each and every bite.

Reinforce the slower eating habit with portion cues such as using smaller plates and bowls. Part of feeling full is visual, and an overflowing smaller plate might trick your mind into thinking you’re eating more calories than you really are. Large dishes with empty spaces do the opposite, giving the illusion that your diet portions are smaller than they really are.

Always use measuring cups and spoons to dole out correct portions — you may be surprised at how you’ve supersized your meals on your own! Also, don’t go back for second helpings, and stay focused on your food — no TV or reading while you eat

Slow Down, You Chew Too Fast

For many of us, rushing through meals has become second nature. Breaking that habit takes some conscious effort. These strategies can help you develop a new habit of slowing down and savoring your food:

  • Allow enough time. Make meals a priority item on your schedule. Block off at least 20 minutes for each meal. It can take that long for your body to send signals about fullness to your brain.
  • Enlist all your senses. When you first start eating, take a few moments to really notice the aroma, flavor, crunchiness, texture and other sensory properties of the food. Then keep noticing these things as the meal goes on.
  • Choose more chews. Take small bites, and chew them thoroughly. In addition to slowing you down, chewing well makes food easier to digest, which increases the absorption of nutrients.
  • Put down that fork! It’s easy to slip into a robotic eating rhythm. Before you know it, you’re shoveling food into your mouth with the efficiency of an eating machine. Setting down your utensils between bites helps prevent that.
  • Revive the art of table talk (even if you’re not sitting at a table). Chatting between bites is one of the most pleasant ways to stretch out a meal.

 

-People Start to Heal The Moment They Are Heard- 

 

Health and Wellness Associates
EHS Telehealth

WordPress:  https://healthandwellnessassociates.co/