Rx to Wellness, Uncategorized

Do You need to be taking Magnesium?

     Do You need to be taking Magnesium

 

mag

  • Magnesium is required for the healthy function of most cells, especially your heart, kidneys and muscles
  • Low magnesium is a powerful predictor of heart disease, and recent research shows even subclinical magnesium deficiency can compromise your cardiovascular health
  • Low magnesium will impede your cellular metabolic function and deteriorate mitochondrial function, and is a component necessary for the activation of vitamin D
  • Top reasons to optimize your magnesium level include optimization and regulation of vitamin D, preventing migraines and depression, improving brain plasticity and protecting your heart health
  • Magnesium is also important for the prevention of kidney and liver damage, bacterial and fungal infections, impotence, multiple sclerosis, Alzheimer’s disease, premenstrual syndrome, osteoporosis, muscle cramps, Type 2 diabetes and mortality from all causes

 

You are definitely deficient in Magnesium if  :

 

You suffer from Migraines

You take Vitamin D

Do You have Crohns, Celiac or any digestive inflammation?

Are you depressed, on anti-depressants, or just SAD?

Have burst of anger, aggression, or you snap?

Memory?

Cardiac Issues, including High or Low Blood Pressure

Stroke

Diabetes

 

Ask your healthcare worker how much is the correct dosage for your body and your concerns.  If they dont give you an exact amount, they do not know what they are doing.

Contact us if you need assistance;

Health and Wellness Associates

healthwellnessassociates@gmail.com

 

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Health and Disease, Lifestyle, Uncategorized

The Liver is the Genius!

 

If you’re thinking you probably don’t have a fatty liver, you might be surprised. The majority of people in this country have at least some degree of pre-fatty liver, if not a fatty liver. The liver may be in a condition that’s too early to diagnose, but it’s not too early for it to start having a negative effect on your health. When the liver starts getting fatty, it allows pathogens to prosper and prevents toxins from successfully leaving the body; fatty liver is a big problem that plays a role in a lot of health issues. The health of your liver is that central to your quality of life and health now and in the future.

Over the years, once your liver starts becoming fatty, everything else starts going slowly down the drain. Your liver has a critical function in keeping you well. This incredible organ grabs toxins and then works to neutralize them and send them out of the body, completing it’s detoxification role. Or, the liver snags the toxins and buries them deep within itself to keep them from floating around in the bloodstream where they can damage other parts of the body—in particular your heart and brain. 

However, when the liver starts to become fatty and can’t function as well against the barrage of toxins and pathogens we’re exposed to in modern life, your liver can’t properly protect you anymore. And that’s the beginning of all kinds of health problems. People start to have skin issues later in life, or they’re told something’s out of balance with their hormones, or they begin to have neurological disorders, or they’re diagnosed with an autoimmune disease. People find themselves going from doctor to doctor with all kinds of symptoms and diagnoses—or not—but without any real answers.

I want to help you heal and get out of this misinformation merry-go-round. You don’t have to wait decades for the answers—you can work on healing now.

Working to reverse fatty liver is a fundamental place to start so you can learn how to free yourself and your loved ones from chronic illness and symptoms or help prevent them in the future.

It’s all about knowing how the body works, how your blood works and how your liver works (and what’s really inside all three of them).

“Liver Troublemakers,” which are the hundreds of toxins, pathogens and pollutants we are up against. Science and research are decades away from discovering all of this, but my information is the same as it was decades ago—because my source is the same and the way the body truly works remains the same.

Creating Thicker, Fattier Blood

Part of the reason so many of us have at least a pre-fatty liver is because as we go through life, we eat to survive. We’re under stress. We run into challenging circumstances. Pressure mounts up around us, and all of it keeps us from eating healthier foods. When we have a chronic illness on top of all that, sometimes the best we can do is just get through the day. So people end up eating a doughnut or grabbing a slice of pizza or buying a hot dog from the food truck or eating half a jar of peanut butter. We eat to survive. 

We eat to comfort ourselves. We eat to satisfy cravings. And over time, it all adds up. Your blood gets full of more and more fat.

What you need to know is that the more fat you have in your blood on a daily basis, whether it comes from animal foods or plant foods, the more likely you are to develop a fatty liver. When the blood has more fat in it, the blood becomes thicker. The thicker the blood, the less oxygen there is for the liver. And when the liver doesn’t have enough oxygen, it suffers and can’t do its job well.  

Blood thickness is the liver’s deal breaker. It would be a miracle if you could get a blood fat test at the doctor, just like people can do a quick blood sugar test. It could take medicine forward in leaps and bounds. Because that information about the ratio of fat in the blood has everything to do with the health of the liver, and the health of the liver sets the stage for just about every chronic illness and disease, including cancer. 

Not only are high blood fat levels bad for your liver, but they are also bad for the rest of your body too. When blood fat is high, anything can prosper, including pathogens like bacteria and viruses. These pathogens are the true cause of most chronic illness, including so-called autoimmune disease.

The short story is your body does not attack itself and you can heal these illnesses by clearing out what’s really behind these conditions: pathogens, toxins heavy metals, radiation, and all kinds of chemicals and toxins. The real causes of chronic illnesses and symptoms are a mystery to medical communities, so it has never been more important to empower yourself with the truth and take healing into your own hands with this information.

Lately sugar has been under heat as the cause of so much illness. But what people don’t think about when they point the finger at sugar for everything, is that fat and sugar are almost always eaten together. There’s the coffee with milk and sugar. There’s the BBQ sauce with sugar that goes on the fatty pulled pork. There’s the cheese sandwich with the high fat content of the cheese and butter. And there are the cookies and pastries and cakes, all of which have fat and sugar. Or there’s the straight sugar, like a candy cane, that you eat at the end of a festive meal that had a lot of fat.

Certainly people who cut down on added and refined sugars (I’m not talking about the natural sugars in fruit—which are incredible for you) will find their health improves. However, if they don’t also start to lower the fats, they’re unfortunately still going to have health issues down the road. 

The Problem with Fat

Right now a lot of people are promoting a high-fat, high-protein diet, but this is a harmful trend. Whether the fat is plant-based and comes from foods like nuts, soy and oils or whether it’s animal-based and comes from eggs, milk, cheese, or chicken—too much fat thickens the blood, ages the body, and is hard on the body and liver.

What’s happening when people are doing these diets that are high-fat, high-protein, no carbohydrate and no fruit is they’re losing a lot of water. If they’re losing weight, that’s what it is—largely water. So people think they’re losing weight effectively, but they’re really just dehydrating themselves, thickening the fat in their blood and starving the brain of the glucose it needs from fruit and carbohydrate-rich vegetables to function well. 

As I mentioned earlier, the liver needs oxygen to do its job well (and the thicker the blood, the less oxygen is present). The liver also needs water. So when people do these high-fat, high-protein diets and lose water, it’s another strike against the liver. Your liver needs water to cleanse it and perform the detoxification process. It needs oxygen and water to sort out and deal with the harmful elements: viruses, bacteria, toxic heavy metals, pharmaceuticals, and other toxins and chemicals. 

The liver also needs oxygen and water to sort through the blood, especially thick blood, and take in the beneficial nutrients: vitamins, minerals, phytochemicals and antioxidants (if you eat lots of fruit, you’ll have lots of healthy antioxidants). Your liver helps direct the beneficial nutrients and send the glucose and glycogen to your heart and your brain. You see, your brain and central nervous system run on glucose and glycogen, not fat. These natural sugars keep the brain cool and keep it running well for the long haul. On the other hand, chronic high fat diets atrophy and shrink the brain with time. 

Even someone who exercises all the time and doesn’t have a scrap of fat on their body can have thick, fatty blood and can be on their way to a fatty liver. This seemingly healthy person can have a different story going on internally, and with time it can catch up with them. That’s what’s happening with some of these athletes we hear about who are having strokes and heart attacks in their 40s and 50s. Their blood fat levels are so high that the heart has to strain far more than it should to try to pump blood and this thick blood constricts their blood vessels.

Since a majority of the country has fatty liver to some degree, we need to dive into the solutions. When the liver is cared for and treated right you can heal just about any kind of illness.

Stomach = Not So Smart, Liver = Genius 

Your stomach is actually the least intelligent organ in the body. But that’s part of how our bodies are brilliantly designed. You see, if the stomach wasn’t stupid, we’d be in trouble. That’s because throughout human history we’ve needed to be able to eat what we need to eat to survive. We don’t always have a lot of resources, but we need to be able to eat to stay alive. Our stomach is essentially just a pouch that gets marching orders from the brain. If it were an intricate tool that provided guidance or forewarning about what to eat, people might not get the calories they needed to stay alive. The stomach’s dull role gives us a better chance at surviving life on this planet. Don’t mistake this for meaning that the functions the stomach performs are stupid. That couldn’t be further from the truth. The stomach and everything that happens inside it is miraculous and still mostly unknown to science and research.

The liver, on the other hand, is truly genius. It is so smart, it knows if you eat a cheeseburger followed by chocolate cake every year on your birthday. It will document and record that so it can be ready every 365 days to process that meal. Your liver knows if you do Friday night pizza every week, and it tries to get ready and produce the bile needed to digest that cheese and fat and oil. 

This is actually one reason people get confused and sometimes think that vegetables bother them. If your liver is preparing bile to process the Friday night pizza and then you switch one week to a big salad with lots of fresh vegetables, it’s a surprise to your liver so the digestion can be a little off. Over time, of course, as you switch to a healthier diet, your liver adjusts accordingly and becomes even healthier and more effective in all its jobs.

Time for Healing

The bottom line is we’ve got to take care of our liver. When we treat our livers right, they can protect us from pretty much every health issue out there. So dig into Liver Rescue, and follow these tips to get started right away:

  • Lower your fat intake. Whether it’s paleo, vegan or anything in between, it’s important to lower the fats. You may even want to try eating fat-free for a while if you want to turn your health around quickly. I’ve seen people with Lyme disease and multiple sclerosis (MS) get out of bed by cutting fat and eatings lots of leafy greens and fruits.
  • If you’re eating animal products, reduce your intake to once every other day at most. If you’re eating lots of nuts, oils, seeds, or avocados, try reducing them by at least 50% and omitting oil altogether.
  • Eat more fruit. Fruit is bursting with antioxidants, which prevent damage from oxidation and harmful elements we take in. The antioxidants in fruit will help clean out the toxins from your blood and increase the amount of oxygen in your bloodstream and in your liver. The natural sugars in fruit will also help your brain and central nervous system run well. But fruit does a lot more than just provide antioxidants. In truth, it is the number one most essential food for health and healing. 
  • Stay hydrated. Eating fruit and drinking herbal tea, water with lemon or lime and coconut water will give your liver the water it needs to do its job.
  • Drink celery juice. Every morning on an empty stomach, drink 16 ounces of straight celery juice. Then wait 15 minutes before eating breakfast. Celery juice is an incredible medicinal tonic that will do wonders for your liver and your health.

I know there’s a lot of misinformation out there, and it’s confusing and difficult to know what’s right. But please know that you don’t have to suffer anymore. I’m sharing this information with you to help you and your loved ones turn your health around and finally heal from the symptoms and conditions that you may be experiencing. It’s your birthright to feel well and live the life you deserve.

If you have any questions or want to schedule an appointment to talk about this please write to us at healthwellnessassociates.

Health and Wellness Associates

Dr. Patricia Carruthers

Preventative and Restorative Healthcare

healthwellnessassociates@gmail.com

Rx to Wellness, Uncategorized

Metallic Taste in Your Mouth?

Metallic Taste in Your Mouth?

 

I’ve heard that a metal taste in the mouth means something about health, but I can’t remember what it was. Can you help?

Metallic Taste in Your Mouth? | Metal Taste | Andrew Weil, M.D.

A metallic taste in the mouth is a common complaint and can be due to a variety of causes – from medication you may be taking to dental problems. In the absence of other symptoms, it is unlikely that a metallic taste in your mouth indicates serious disease. But if you haven’t had a thorough general checkup recently, I would suggest seeing your doctor to rule out any health problems such as issues with your liver and kidneys, hyperparathyroidism, or undiagnosed diabetes.

 

You also might consider visiting your dentist, because the funny metallic taste in your mouth could be a symptom of gum disease. Even if you don’t have gum problems, poor oral hygiene can affect taste. Be sure to brush your teeth carefully at least twice a day and use a tongue scraper to remove the bacteria and debris that can collect on your tongue. Dental work done in the past can break down and alter taste, so your dentist will probably look at that as well.

Not drinking enough water can also contribute to problems with this strange taste in your mouth. Increase your intake and see if it helps. While you don’t necessarily have to drink the standard recommendation of eight 8-ounce glasses of water a day, my rule of thumb is to drink as much of that amount as you can comfortably consume and more than you think you need.

Among the drugs that can cause a metallic or coppery taste in your mouth are antibiotics like Biaxin (clarithromycin); Flagyl (metronidazole) , used to treat a wide variety of infections; drugs used to treat an overactive thyroid; captopril, used to treat high blood pressure ; griseofulvin, used to treat skin infections; lithium, used in bipolar disorder; penicillamine, used for rheumatoid arthritis or to prevent kidney stones; and some drugs used in cancer treatment.

Ayurvedic supplements from India have been found to exceed acceptable amounts of metal such as mercury, lead, or arsenic and I would be cautious about purchasing them online. Multivitamins containing copper, zinc, or chromium, as well as iron or calcium supplements might cause a temporary taste of metal, but typically subside as it’s being processed by your digestive system. This taste can be symptomatic of a vitamin D overdose , but with most of the population being vitamin D deficient and extremely high dosages (over 10,000 IUs) required, I doubt this is of any great concern. A metal taste is actually more commonly associated with a deficiency of vitamin B12, D, or zinc.

While a metallic taste can be a symptom of acute metal poisoning, it’s rare since our bodies are quite efficient at sequestering and neutralizing the contaminants that it’s not able to expel through the skin, liver, and kidneys. Heavy metal poisoning such as having too much lead or copper in the body due to conditions such as Wilson’s Disease, being around fungicides containing copper sulfate, or contaminated drinking water require intervention such as chelation therapy, so consider possible exposures when speaking with your physician.

Metal on metal (MoM) hip replacements have been known to cause metal poisoning. If you have had a MoM hip replacement and you develop symptoms of metallic taste in your mouth I recommend you see your primary or orthopedic physician.

A taste disorder called dysgeusia could potentially be at the root of phantom flavors as well. When taste cells are stimulated, messages are sent through three specialized nerves to the brain to identify.

Sometimes these wires get crossed in cases of dementia, head injury, or as the result of radiation therapy. Pregnancy hormones can also cause temporary bouts of dysgeusia, especially in the first trimester. Eating citrus fruits or vinegar-marinated foods will help counteract the taste and activate salivation to dilute the unsavory taste of metal. With such a strong tie between the sense of smell and taste, respiratory infections such as sinusitis can also throw your taste buds for a loop and give you the false perception of a metallic taste.

If you rule out all of these possible causes, have been medically evaluated, and still have the metallic taste in your mouth, it might be worthwhile to consult with a practitioner of Chinese medicine. That system might have an answer for you.

Health and Wellness Associates

healthwellnessassociates@gmail.com

Foods, Uncategorized

Raspberry and Lime Chia Pudding Parfait

Health and WEllness Associates
EHS – Telehealth

 

Raspberry and Lime Chia Pudding Parfait

Raspberry and Lime Chia Pudding Parfait

This recipe is as much of a delight to the eyes as it is to the taste buds. Abundant in antioxidants, it is a wonderful option for a snack, meal, or dessert anytime of day. Feel free to vary this recipe with any fruits you wish. Witness a new colorful creation emerging every time you make it!

Raspberries are a great full-body detoxifying food, rich in antioxidants that specifically help remove byproduct and toxic debris created by the invader that causes thyroid problems. Raspberries also tend to bind onto and remove impurities delivered to the intestinal tract by a liver burdened by this invader.

Maple syrup holds dozens of trace minerals that fortify the brain and the rest of the nervous system, protecting them from oxidation due to heavy metal damage and EBV neurotoxins. Helps to build glycogen storage banks in the liver and brain to help balance blood sugar, which keeps the adrenals strong and stable so they can support the thyroid.

Raw honey is saturated with more than 200,000 undiscovered phytochemical compounds and agents, including pathogen-killers, phytochemicals that protect you from radiation damage, and anti cancerous phytochemicals. When drawn into cancerous tumors and cysts, this last class of phytochemicals shut down the cancerous growth process—meaning that raw honey can stop cancer in its tracks.

Limes (and lemons) improve digestion by raising levels of hydrochloric acid (good acid) in the gut. They tone the intestinal lining, cleanse the liver, and offer replenishing calcium to prevent osteoporosis when EBV prompts nodule formation throughout the body, which uses up calcium stores. Lemons and limes also balance sodium levels in the blood, which allows for electrolytes to become active and improves the neurotransmitter activity that has been hampered by EBV neurotoxins causing brain fog and other neurological symptoms.

Chia seeds are a great “brain food” and they are known to help improve memory, sharpen focus and concentration skills, and reduce brain fog and forgetfulness. Chia seeds are incredibly high in antioxidants and can help to prevent certain health conditions such as heart disease, cancer, and stroke. They also contain powerful anti-inflammatory properties which makes them a good food for those who suffer with rheumatoid arthritis, COPD, fibromyalgia, multiple sclerosis, Alzheimer’s disease, cardiomyopathy, chronic fatigue syndrome, and chronic nerve pain.

Bananas are a powerful antiviral food—so powerful that they have the capacity to repel growth of the retrovirus HIV. High in tryptophan, bananas can help soothe sleep disorders, create calm, reduce anxiety, and alleviate depression. And those who worry about Candida have no need to fear bananas. They are the ultimate fungus destroyers, removing unproductive bacteria while feeding beneficial microorganisms in the intestinal tract.

Wild blueberries help restore the central nervous system and flush viral neurotoxins out of the liver. They contain exceptionally powerful antioxidants that help repair your thyroid’s tissue and reduce the growth of nodules. They also help remove toxic heavy metals from the brain and liver. Ultimately, this all means that wild blueberries stop a shrinking brain and a shrinking thyroid. Not to be confused with their larger, cultivated cousins, wild blueberries can be found in the freezer section of many grocery stores.

Raspberry and Lime Chia Pudding Parfait Recipe

Cook time: 5 minutes + 2 hours in the fridge

For the chia pudding:

1 cup raspberries, fresh or frozen
1 cup unsweetened almond milk or coconut milk
2 tbsp maple syrup or raw honey
1 tsp lime zest
1 tsp lime juice
3 tbsp chia seeds

For topping:

1/2 banana, thinly sliced
1/4 cup fresh raspberries
1/4 cup fresh or defrosted wild blueberries or regular blueberries

1. Place the raspberries in a bowl and mash very well with a fork. Stir in the almond or coconut milk, maple syrup or raw honey, lime zest and juice and chia seeds.

2. Set aside to soak for 2-3 hours, until thick and jelly-like.

3. Divide the chia pudding between two jars or bowls and serve with bananas, raspberries and blueberries.

Serves 2

Health and WEllness Associates

Restorative and Preventative Medicine

healthwellnessassociates@gmail.com

 

 

Foods, Uncategorized

Cauliflower Mac and Cheese with Lobster

Health and WEllness Associates

EHS – Telehealth

 

Cauliflower Mac and Cheese with Lobster

caulliflowermacandcheesewithlobster

 

Mac and cheese may be a beloved staple from our childhoods, but this lower carb switch-up with a luxurious twist makes it the perfect dish for your next dinner party! This “mac” and cheese recipe featuring a crisped top, cheesy cauliflower and poached lobster comes to us from the ADA’s Diabetes Food Hub, and we can’t wait for you to make it!

 

Ingredients

Cooking spray

1 cauliflower, trimmed into 8 cups florets

5 cups water

2 4-oz frozen lobster tails (or 1 cup chopped imitation lobster meat)

1 tbsp olive oil

2 tbsp all-purpose flour

2 cups milk (fat free)

1 pinch ground nutmeg

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp hot sauce

3 oz colby jack cheese (reduced fat)

4 oz cream cheese (fat free)

1/2 cup whole wheat panko bread crumbs

lobstermac-cheese_rcp

Directions

Preheat the oven to 350 degrees F. Coat in a 9×13-inch glass baking dish with cooking spray. Set aside.

Place cauliflower florets in a large microwave-safe dish. Pour 1 cup of water over the cauliflower and cover. Microwave for 12 minutes or until cauliflower is tender. Drain and then keep warm.

While cauliflower is microwaving: If using lobster tails, bring 4 cups of water to a boil and then reduce until water is just barely simmering. Add the lobster tails to the water and poach for 7 minutes. Remove the tails from the water to cool slightly. Cut the lobster tails, remove the meat from the tails and chop. Makes about a cup of lobster meat.

Add olive oil to saucepan over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Add the milk while whisking. Add the nutmeg, salt, pepper and hot sauce. Bring to a boil, then reduce to a simmer for 3 minutes.

Add the Colby-jack and cream cheeses and stir until melted.

Add the cauliflower to the baking dish. Use a fork to break up the florets into 1-inch or smaller pieces.

Pour the cheese sauce over the cauliflower and stir to coat.

Sprinkle the lobster over the cauliflower and stir to coat.

Sprinkle the panko bread crumbs evenly over the top of the casserole and then spray the top of the panko with cooking spray.

Bake for 30 minutes.

 

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Foods, Uncategorized

Roasted Cauliflower/ Gobi

Health and Wellness Associates

EHS – Teleheatlh

Roasted Gobi/Cauliflower

Roastedcauliflowergobi.jpeg

Roasted Gobi/cauliflower is very tasty and we can serve it as a starter or evening snack for school going kids. I’ve used one medium sized cauliflower to prepare the recipe. Cauliflower florets are blanched in water and marinated for 20 minutes in fresh cream(Medium fat) adding spices. The marinated cauliflower florets are placed in a baking tray with greased parchment paper. They are oven roasted @190degrees centigrade in a preheated oven for 20-25 minutes. Here I present delicious roasted gobi which can be served with mint curd chutney. Njoy Cooking, Serving n Savoring!

 

Ingredients:

 

Cauliflower: 1 no. Medium sized

Fresh cream(Medium fat): 3 tbsp

Salt: As required

Ginger garlic paste: One tsp

Red chilli powder: 3/4 th tsp

Garam masala: 1 tsp

Turmeric: Generous pinch

Method of preparation:

 

Take one medium sized cauliflower.

Separate the stem of the cauliflower.

Chop the big florets into bite size florets.

Rinse well with water and keep aside.

Keep the cauliflower florets in hot boiling water for three minutes to blanch them.

Now transfer the cauliflower florets into cold water to stop further cooking.

Take a broad vessel and put the ingredients mentioned above except cauliflower.

Mix thoroughly.

Now completely drain the water and keep the blanched cauliflower florets.

Mix thoroughly and marinate the cauliflower mixture for 20 minutes.

Preheat oven@190 degrees for ten minutes.

Meanwhile take parchment paper and place the paper onto baking tray. Grease with oil. Now place all the marinated cauliflower florets onto the parchment paper.

Bake them in a preheated oven@190 degrees for twenty five minutes or till they are completely roasted.

Take out of the oven and transfer them onto a Serving plate.

Serve the roasted(Oven) gobi with mint curd chutney.

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Good Ole Cottage Cheese

Health and WEllness Associates

EHS – Telehealth

 

Good Ole Cottage Cheese

cottage-cheese-with-flax-seeds-132295347-581b816c3df78cc2e85d90f8cottage cheese with flax seeds

 

Cottage cheese is a staple in many healthy eating plans. The dairy food provides benefits especially for people who are trying to lose weight or improve their health. But cottage cheese calorie count and nutrition can vary depending on the type that you buy.

 

Cottage Cheese Calories and Nutrition Facts

Many healthy eaters who include cottage cheese in their meals buy the 2 percent low-fat variety. This version provides enough fat for flavor but not as much as the regular variety. So how do the fat and calorie count compare across the different varieties of cottage cheese?

 

Skim/nonfat cottage cheese: 80 calories per half cup serving, 0 grams fat, 0 grams saturated fat

1% cottage cheese: 90 calories, 1.5 grams fat, 1 gram saturated fat

2% cottage cheese: 90 calories per half cup serving, 2.5 grams fat, 1.5 grams saturated fat

4% (regular) cottage cheese: 110 calories per half cup serving, 5 grams fat, 3 grams saturated fat

Keep in mind that a single serving of this dairy product is just four ounces or a half cup. At mealtime, it is very easy to scoop much more than that onto your plate. So be sure to account for your full portion size if you are counting calories.

Cottage cheese is low in sugar and an excellent source of phosphorus, calcium, riboflavin, and vitamin B12.

However, the dairy food is high in sodium. So if you are trying to cut back on salt, this might not be the best choice for you. Some brands, however, make low sodium or no salt added versions of cottage cheese that contain less sodium.

 

Nutrition and Health Benefits of Cottage Cheese

Many healthy eaters consume cottage cheese because of the relatively low-calorie count.

Bodybuilders often choose cottage cheese as a snack or as part of a meal because it is a quick and convenient source of protein. A single serving provides over 15 grams of the muscle-building nutrient.

Cottage cheese is also a low carb food. The carbohydrate count for a single serving is just over 4 grams or 16 calories from carbohydrates. If you don’t eat any toppings on your cottage cheese this food makes it easy to keep your carb count low.

 

Lastly, cottage cheese is easy to incorporate into a meal and needs no special preparation to enjoy. For that reason, many dieters include it in their meal plans. The food is easy to carry, simple to eat if you are on-the-go, and pairs well with other healthy, diet-friendly foods like fruits and vegetables.

 

What’s the Difference Between Large and Small Curd?

When you buy cottage cheese, you can choose between different fat contents, but you can also choose from different curd sizes. Curds are the thick lumps in the food. There is no real nutritional difference between small curd or large curd (sometimes called “chunk style’) cottage cheese. The difference is simply a result of the way the cheese is made.

 

Choosing and Storing Cottage Cheese

After you buy cottage cheese, make sure to keep it refrigerated and tightly sealed.

It is a perishable food so it is best to consume cottage cheese before the expiration date on the package. Shelf life can depend on how the food was manufactured. Except for dry cottage cheese (that has no liquid part), this food does not freeze well.

 

Healthy Ways to Include Cottage Cheese in Your Diet

Cottage cheese is great plain, but you can also pair it with other foods to make a complete meal. Try any of these ideas.

Add a side of savory vegetables like broccoli or radishes for a healthy lunch or snack

Top with fruit such as blueberries, raspberries, strawberries or melon to satisfy your sweet tooth

Sprinkle with nuts such as almonds or walnuts, or with seeds such as flax seeds for crunch and flavor

Make a cottage cheese dessert by mixing in dark chocolate chips or cocoa nibs.

 

Cottage cheese calories are a good source of energy and the dairy product can be a good addition to your diet, especially when you pair it with other healthy foods. Get creative and try new flavors to keep this food on your meal plan.

 

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Foods, Uncategorized

Cucumber Salsa

Health and Wellness Associates

EHS – Telehealth

 

Cucumber Salsa

16 Calorie CUCUMBER SALSA! (Tastes great, too!!!)

 

cucumbersalsa

Ingredients
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced
1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Baked tortilla chip scoops

Directions
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat.

Serve immediately with chips. Yield: 2-1/2 cups.
Nutrition Facts: 1/4 cup (calculated without chips) equals 16 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 44 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: Free food.

Health and Wellness Associates

Archived Article

P Carrothers    Dr of Personalized Healthcare

Restorative and Preventative Medicine

Healthwellnessassociates@gmail.com

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

Spinach Strawberry Smoothie- Dairy Free

Health and Wellness Associates

EHS – Telehealth

 

Spinach Strawberry Smoothie

spinachstrawberrysmoothis

Ingredients

  • 2 cups spinach, chopped
  • 1 banana
  • 1 cup strawberries
  • 1 tablespoon honey

Instructions

  1. Place ingredients in a blender.
  2. Mix until smooth.

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Foods, Health and Disease, Uncategorized

Salmonella Poisoning Alert, the Worst Chicken You Can Eat

Health and Wellness Associates

EHS Telehealth

 

salmonella

 

Salmonella Poisoning Alert, the Worst Chicken You Can Eat

 

 

 

50-Year Cover-Up Killing Millions

Antibiotic-resistant infections affect 2 million Americans annually, leading to the death of at least 23,000.1 Even more die from complications related to the infections, and the numbers are steadily growing.

According to the Infectious Disease Society of America (IDSA), just one organism — methicillin resistant Staphylococcus aureus, better known as MRSA — kills more Americans each year than the combined total of emphysema, HIV/AIDS, Parkinson’s disease, and homicide.2

A 2017 report3,4 commissioned by U.K. Prime Minister David Cameron estimates that by 2050, the annual global death toll from antibiotic-resistant disease will reach 10 million, and the global cost for treatment will be around $100 trillion.

Experts have been warning about the implications of antibiotic resistance for years, but as their warnings have largely been ignored, the number of strains developing resistance to even our strongest antibiotics has been allowed to grow unabated.

While overuse of antibiotics in medicine and widespread use of antibacterial household products (items containing triclosan5) are part of the problem, the inappropriate use of antibiotics in farming bears the heaviest responsibility for creating the antibiotic-resistant superbug crisis of today.

An estimated 80 percent of total antibiotic sales in the U.S. end up in livestock. For example, commercial chicken producers have a history of treating each egg with gentamicin, an antibiotic listed as “essential” to human medicine. One chicken producer has seen the light though, and has abandoned this risky practice.

 

 

 

Perdue Proves Meat Production Can Prosper Without Drugs

 

Perdue Farms no longer uses gentamicin. In fact, according to a recent report by Mother Jones,6 the only antibiotic remaining in use at Perdue is narasin, an antibiotic not used in human medicine, and only about one-third of its chickens ever get it. (It’s used to treat a parasitic intestinal condition called coccidiosis.)

Any other antibiotics are administered to sick birds only (about 4 percent of all birds). According to Mother Jones:

“Perdue … the country’s fourth-largest poultry producer, has set out to show that the meat can be profitably mass-produced without drugs.

In 2014, the company eliminated gentamicin from all its hatcheries, the latest stage of a quiet effort started back in 2002 to cut the routine use of antibiotics from nearly its entire production process.”

Interestingly, Perdue fared the best in a 2010 Consumer Reports test7 checking for the presence of the foodborne pathogens salmonella and campylobacter in commercial chicken meat. Fifty-six percent of Perdue’s chickens were free of both pathogens.

Its main competitors, Tyson and Foster Farms, both had 80 percent of their chickens tested positive for one or both bacteria. Organic store brand chickens had no salmonella at all, but 57 percent still harbored campylobacter.

According to Consumer Reports, “This is the first time since we began testing chicken that one major brand has fared significantly better than others across the board.” Even back then, Perdue’s exemplary success was attributed to its more stringent policies on antibiotics.

 

 

 

Why Use Antibiotics in Food Production?

In food production, antibiotics are used for two purposes: 1) to combat disease brought on by overcrowding and unsanitary conditions, and 2) to promote speedy growth. The growth promoting ability of antibiotics was discovered by American Cyanamid (now part of Pfizer) in the 1950s.

It revolutionized livestock farming, allowing farmers to grow bigger chickens, turkeys, pigs and cows faster, without having to feed them more.

The main problem with using antibiotics in food production is that when microbes are exposed to repeated low doses of antibiotics, they quickly develop resistance. This possibility was highlighted by biologist Dr. Alexander Fleming, who discovered penicillin.

He noted that unless all of the microbes are killed, remaining survivors pass their resistant genes on to the next generation of bacteria, and so resistance becomes stronger and stronger, until the bacteria becomes completely impervious to the effects of the drug. As noted in the featured article:8

 

“When you treat thousands of chickens in a huge enclosed barn with, say, steady doses of tetracycline, you risk generating an E. coli bug that can resist the antibiotic you threw at it, and that bug’s new superpowers can also jump to a strain of salmonella that happens to be hanging around.

Now, two nasty pathogens that plague humans have developed tetracycline-resistant strains.”

 

 

 

The 50-Year Cover-Up

 

 

 

In the U.S., use of antibiotics in food animals rose six-fold between 1960 and 1970. It didn’t take long before scientists started warning that this practice had the potential to create a public health crisis.

By the end of the 1960s, British scientists found that feeding antibiotics to animals produced resistant bacteria that could be transmitted to humans. A U.S. Food and Drug Administration (FDA) taskforce came to a similar conclusion in 1972.

At that time, the FDA stipulated that drug manufacturers had to prove their products did not contribute to resistance or risk losing their drug approval. So, the drug industry set out to prove antibiotics in animal feed would not pose such problems.

As reported by Mother Jones, rather than settle the question, their efforts resulted in a 50-year long cover-up of the facts:

“[T]he Animal Health Institute, a trade group of animal-pharmaceutical manufacturers, contacted Dr. Stuart Levy, a young Tufts University researcher who specialized in antibiotic resistance.

The group wanted Levy to feed tiny, daily doses of antibiotics to chickens and see if the bacteria in their guts developed resistance … Levy found a family farm near Boston and experimented on two flocks of chickens.

One got feed with small amounts of tetracycline. The other went drug-free. Within 48 hours, strains of E. coli that were resistant to tetracycline started to show up in the manure of the birds fed drugs.

Within a week, nearly all the E. coli in those birds’ manure could resist tetracycline. Within three months, the E. coli showed resistance to four additional anti­biotics the birds had never been exposed to: sulfonamides, ampicillin, streptomycin, and carbenicillin.

Most striking of all, researchers found that E. coli resistant to multiple antibiotics was appearing in the feces of the farmers’ family members — yet not in a control group of neighbors.

The results, published in the New England Journal of Medicine, were so stunningly clear that Levy thought they would prompt the industry to rethink its profligate antibiotic use, or at least inspire the FDA to rein it in. But the industry rebuffed the study it had bankrolled, questioning the validity of the data …

In 1977, the FDA proposed new rules that would have effectively banned tetracycline and penicillin from animal feed, but the House agriculture appropriations subcommittee, led by agribusiness champion Rep. Jamie Whitten (D-Miss.), ordered the FDA to wait, ‘pending the outcome of further research.’”

 

 

 

FDA Complicit in the Antibiotic Cover-Up

An internal FDA review on the safety of feed additives belonging to penicillin and tetracycline classes of antibiotics, which began in 2001 and ended in 2010, revealed that 26 of the 30 drugs under review did not meet the safety guidelines set in 1973, and none of them met current safety guidelines.

However, this information only came to light after the Natural Resources Defense Council (NRDC) filed a Freedom of Information Act request to the FDA to obtain the documentation. The FDA is supposed to look at three factors when determining the safety of an antibiotic-based feed additive:

 

Are antibiotic-resistant bacteria being introduced into the food supply?

 

Are people likely to be exposed to those bacteria?

The consequences of what happens when people are exposed to those bacteria — would they still be able to get treated with human antibiotics?

Based on these three factors, the NRDC’s report9 concluded that virtually ALL feed additives containing penicillin and tetracycline antibiotics pose a “high risk” to human health and should not be permitted in animal feed, yet about half of the total sales for these two antibiotics are used for that purpose.

The FDA knew this for well over a dozen years, yet did nothing to curtail the unsafe use of these drugs. The NRDC report also found that as far back as the 1970s, when many of the antibiotics now used in feed were being reviewed for FDA approval, 18 of the 30 antibiotics were already considered “high risk” for human health, but were approved for use in animal feed anyway.

Over the years, as warnings about dire human health effects mounted, farmers started using more antibiotics, not less. Between 2009 and 2014, agricultural antibiotic use in the U.S. increased by 23 percent.

Finally, in December 2013, the FDA issued its long overdue guidance on agricultural antibiotics. Alas, it only went so far as to ask drug companies to voluntarily restrict the use of antibiotics that are important in human medicine by excluding growth promotion in animals as a listed use on the drug label.10

The rule goes into effect in January 2017. However, farmers can still use antibiotics for therapeutic purposes, and this loophole allows them to continue feeding their animals antibiotics for growth promotion without actually admitting it, since enforcement is lax at best.

 

 

 

Why Most Commercial Chicks Are Treated With Vaccines and Antibiotics Before Hatching

 

Getting back to Perdue and poultry production, chickens are not just fed antibiotics in their feed. As mentioned earlier, most hatcheries also dose the egg with gentamicin. Why? Mother Jones explains:

“About 40 years ago, a herpes virus called Marek’s disease began to attack chickens, and vets discovered that vaccinating the chicks while they were still in their shells could inoculate them for life. But when you penetrate eggs with a needle … the tiny hole … (allows) bacteria in.

To solve this problem, hatcheries added small amounts of gentamicin to the vaccine … This method was so efficient that, decades later, the hatchery ended up being the trickiest place for Perdue to remove antibiotics from production.

The company gets its eggs from contract breeders, and in the past eggs often arrived covered in bacteria-laden manure. Now Perdue requires its breeders to deliver clean eggs. Perdue also used to mix its Marek’s vaccines in the middle of a less-than-pristine hatchery.

Today the company mixes the drugs under sterile laboratory conditions and injects clean, antibiotic-free vaccines into clean eggs. It took a while, but by March 2014 the company had banished antibiotics from all 16 of its hatcheries.”

 

 

 

How Poultry Vaccine Created a Lethal Supervirus

 

What Mother Jones does not delve into is the story of how this vaccine created a supervirus. As previously reported by PBS,11 vaccinated chickens spread Marek’s disease to unvaccinated birds, and research shows the vaccine actually makes the disease spread faster than it normally would.

Compared to a sick, unvaccinated bird, a vaccinated bird sheds 10,000 times more viruses. Scientists have also found the vaccine made the virus more virulent, with exceptionally rapid lethal consequences for unvaccinated birds, which can catch the virus via contaminated dust.12 According to PBS:

“This is the first time that this virus-boosting phenomenon, known as the imperfect vaccine hypothesis, has been observed experimentally … [T]he vaccine is ‘leaky.’ A leaky vaccine is one that keeps a microbe from doing serious harm to its host, but doesn’t stop the disease from replicating and spreading to another individual …

[T]he results … raise the questions for some human vaccines that are leaky — such as malaria, and … avian influenza, or bird flu … Vaccines for HPV and whooping cough can leak too …

‘Previously, a hot strain was so nasty, it wiped itself out. Now, you keep its host alive with a vaccine, then it can transmit and spread in the world,’ [co-author Andrew] Read said. ‘So it’s got an evolutionary future, which it didn’t have before’ … The vaccination of one group of birds leads to the transmission of a virus so hot that it kills the other birds …

Like Marek’s vaccines, vaccines for avian influenza are leaky. For this reason, they’re banned from agricultural use in the U.S. and Europe. When bird flu breaks out in these western chicken populations, farmers must cull their herds.

However, Southeast Asia uses these leaky vaccines, raising the possibility for virus evolution akin to what’s happened with Marek’s disease. ‘In those situations, they’re creating the conditions where super hot avian influenza could emerge, ‘Read said. ‘Then the issues become what does that mean when it spills over into other flocks, into wildlife or into humans. Avian flu is the setting to watch for evolutionary problems down the line.’”

 

 

 

Probiotics and Oregano Take the Place of Antibiotics at Perdue Farms

 

So what is Perdue using to keep its birds plump and healthy in lieu of antibiotics? The answer is natural remedies like probiotics and oregano. As in humans, by keeping the chickens’ intestines “well-seeded” with healthy bacteria, pathogens are suppressed and immune function is boosted. Certain strains of probiotics (which Perdue guards as a trade secret) have also been shown to boost the chickens’ growth rate. Moreover, as noted by Mother Jones:

“After Perdue bought an organic chicken company called Coleman Natural Foods in 2011, it adopted another unorthodox therapy: oregano. The fragrant herb … has anti­microbial properties that, when added to feed, help the birds stave off infections. But, I ask Stewart-Brown, won’t bad microbes develop resistance to oregano, too? Likely yes, he says, so Perdue only uses oregano to prevent particular infections, not as a constant additive.

Moving away from antibiotics, Stewart- Brown says, has forced him to think about the birds’ overall well-being … Perdue even turns off the lights in the chicken houses for four hours a night so the birds can rest. In the past, lights were left on 24 hours per day on the theory that chickens kept awake eat more and thus get fatter faster.

Reducing stress by letting the birds rest … makes them healthier — and since healthy birds grow faster, the extra sleep has the same effect as constant feeding.”13

Another alternative warranting further investigation would be colloidal silver, which has a history of use that stretches back thousands of years. As noted in a 2013 study,14 which assessed silver’s ability to reduce or prevent post-surgical infections, its bactericidal activity is well established. Researchers have also demonstrated that silver makes antibiotics thousands of times more effective!15

 

Know This: Your Actions Make a Big Difference!

Why did Perdue make all of these changes when regulations don’t require them to do so? Turns out Perdue listens to consumers. Starting in 2002, the company started noticing an increase in queries about its use of antibiotics. According to Perdue, “You can drown them with science to suggest they shouldn’t be worried, but the worry is real.”

A few years earlier, in 1998, the company began an experiment to evaluate the impact of antibiotics on growth. Three years later, the results were in, and they were not favorable for the continued use of the drugs. Nearly 7,000 chickens raised on 19 farms were included in the trial.

Half were given growth promoting antibiotics, and the other half got none. Before slaughter, each bird was weighed. The difference was minuscule. Antibiotic-free birds weighed on average a mere 0.03 to 0.04 pounds less than the antibiotic-fed chickens. That doesn’t amount to much when you consider an average chicken weighs between five and six pounds.

The results proved you can eliminate the drugs without harming profitability, and armed with this knowledge, Perdue decided to address people’s concerns by moving the operation away from antibiotics. Interestingly, a 2015 scientific review found that antibiotics don’t promote growth the way they used to.

Before 1980, antibiotics boosted growth by about 15 percent. By 2000, that effect had dropped to 1 percent. The reason for this has been attributed to improved nutrition and hygiene, and better breeding methods. All in all, it seems clear that use of antibiotics — at least in chicken farming — has virtually NO benefits anymore over and beyond the occasional use to treat a sick animal.

Perdue’s actions are a perfect example of what happens when enough people take the time to share their views and concerns with food companies. Your actions made the difference here, and it’s important to recognize this fact. Even if you don’t contact a company directly, each time you buy a product you vote with your pocket book, and your choices drive the food system. So be conscious of the system you choose to buy into.

Tell Sanderson Farms and KFC to Follow in Perdue’s Footsteps

Remarkably, despite all the evidence pointing out just how dire the antibiotic-resistant disease situation has become, there are companies out there that still pay it no mind. Sanderson Farms is one of them. Kentucky Fried Chicken (KFC) is another16 According to its CEO, Joe Sanderson, Perdue’s shift away from antibiotics is nothing more than a marketing ploy, and one he doesn’t care to imitate. As noted in the featured article:17

“Sanderson … has held to the old-school party line, maintaining that ‘there is no evidence that using these antibiotics for chickens leads to resistant bacteria.’ Cost is the No. 1 decision maker when people go to the grocery store to buy chicken, he says, and using antibiotics remains the cheapest way to produce a lot of meat fast. ‘We believe the majority of chicken sold in grocery stores will continue to be grown with antibiotics,’ he says.”

No, Mr. Sanderson. While cost certainly plays a role, at this point in the game it’s no longer the determining factor. Literally millions of lives are at stake if we do not address the elephant in the room that is agricultural antibiotics. Paying a few pennies more per pound of chicken is a small price to pay for a clean bird, and I’m certainly not the only person who feels this way.

The fact that Perdue has been growing faster than any of its competitors is evidence of this fact. The fact that the other top poultry producers, with the exception of Sanderson, are also transitioning over to antibiotic-free is another tipoff. If you agree, I urge you to contact Sanderson and tell him antibiotic-free does matter. You can use their online Contact Page to write them an email, or better yet, call them at 1-800-844-4030, or write a letter to:

 

 

 

Sanderson Farms

 

Attn: Joe Sanderson, CEO

 

PO Box 988

 

Laurel, MS 39441.

KFC is another major food company that has so far failed to take the situation seriously. While many restaurant chains, including McDonald’s, Subway and Taco Bell have vowed to limit or discontinue use of chicken raised with antibiotics, KFC has made no move in that direction. You can reach KFC by calling 1-800-CALL-KFC, or fill out their feedback form, available on the KFC website.

 

 

 

Antibiotic-Treated Pork May Contain Carcinogenic Residue

 

Eating antibiotic-treated foods is like taking a small amount of antibiotic on a daily basis, and this is exactly what you don’t want to do if you’re concerned about your health and well-being. It can disrupt your gut flora, and predispose you to drug resistant infections.

It may also expose you to potentially dangerous drug residues. The veterinary antibiotic carbadox is one example. This drug has been used by American pork producers for nearly 40 years. Besides controlling swine dysentery and bacterial swine enteritis, it also boosts growth like many other antibiotics.

 

In April, the FDA announced it has conducted a preliminary risk characterization, which suggests pork derived from animals treated with carbadox may contain trace amounts of carcinogenic residue. This is particularly true for pork liver, found in lunch meats, hot dogs and sausages. According to Politico:18

“‘The agency clarified that it isn’t recommending people make changes in their food choices while it works to remove carbadox from the market.’ Potential cancer risks are based on an assumed lifetime of consuming pork liver or other pork products containing carbadox residues, and short-term changes in diet are unlikely to affect a person’s lifetime risk … ”

This just goes to show how little we know about the safety of the drugs used in food animals. And it’s yet another warning signal that we really need to clean up our food supply. There are safe alternatives, so why not use them? The cost may (or may not) be a little higher, but I’m certain the 2 million Americans struck with a drug resistant infection each year would argue that the extra cost is worth it.

Family and friends of the tens of thousands who die from drug-resistant infections are likely to agree with this sentiment as well. At what point does public health begin to trump corporate profits? Aren’t 23,000 deaths per year enough? How high must the death toll get before factory farmers like Sanderson wizen up to the seriousness of their obligation to create safe and healthy food?

 

 

 

Where to Find Healthy Food

 

 

 

In my view, buying antibiotic-free meat is an important step if you value your health. Ideally, opt for organically raised grass-fed or pastured meats and animal products such as milk and eggs. If you’re still unsure of where to find raw milk, check out Raw-Milk-Facts.com and RealMilk.com. They can tell you what the status is for legality in your state, and provide a listing of raw dairy farms in your area.

 

The Farm to Consumer Legal Defense Fund19 also provides a state-by-state review of raw milk laws.20 California residents can also find raw milk retailers using the store locator available at http://www.OrganicPastures.com. Other organizations that can help you locate wholesome farm-fresh foods include:

 

 

 

EatWild.com

 

EatWild.com provides lists of certified organic farmers known to produce safe, wholesome raw dairy products as well as grass-fed beef and other organic produce.

Here you can also find information about local farmers markets, as well as local stores and restaurants that sell grass-fed products.

 

Weston A. Price Foundation

 

Weston A. Price has local chapters in most states, and many of them are connected with buying clubs in which you can easily purchase organic foods, including grass-fed raw dairy products like milk and butter.

 

Grassfed Exchange

 

The Grassfed Exchange has a listing of producers selling organic and grass-fed meats across the U.S.

 

Local Harvest

 

This website will help you find farmers’ markets, family farms, and other sources of sustainably grown food in your area where you can buy produce, grass-fed meats, and many other goodies.

 

Farmers’ Markets

 

A national listing of farmers’ markets.

Eat Well Guide: Wholesome Food from Healthy Animals

 

The Eat Well Guide is a free online directory of sustainably raised meat, poultry, dairy, and eggs from farms, stores, restaurants, inns, and hotels, and online outlets in the United States and Canada.

Community Involved in Sustaining Agriculture (CISA)

CISA is dedicated to sustaining agriculture and promoting the products of small farms.

 

FoodRoutes

The FoodRoutes “Find Good Food” map can help you connect with local farmers to find the freshest, tastiest food possible. On their interactive map, you can find a listing for local farmers, CSAs, and markets near you.

 

 

 

Please share with family and loved ones.  If you need help with your personal health care plan, or have any questions, please call us.

 

 

 

Health and Wellness Associates

Dr A Sullivan, Oncology

Archived JM

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