FREE DOWNLOAD: “5 THINGS YOUR DOCTOR MAY NOT KNOW ABOUT YOUR HEALTH”  

Category Archives: inflammation

How to Deal with Health Information Overload

infooveerloadI’ve done it. Have you? A quick Google search about a symptom that has been bothering you or a recent diagnosis. Before you know it, the info is flooding your computer screen and you have more windows open than you can read in one day.

Which one has the “right” information? Whose advice do you take? Medicine?

Cleanses? Herbal support? Maybe you just have to eat more pineapple? How can you tell?

What do you do? Short of walking away from the computer and deciding you’re fine as you are, there are other options.

It is true: there is a lot to digest out there. But there is so much amazing research and so many new discoveries on various topics from the microbiome to brain plasticity that you don’t want to throw out the baby with the bathwater! But how do you decide what to listen to without getting confused?

Let me offer a few guidelines on finding some clarity amidst the info-overload. These are guidelines (not rules) because two of my core principles are that

1. we all have the capacity to heal way beyond what we think, and…

2. we need to empower ourselves and make our own healthcare decisions (with sound advice)

8 Guidelines to Handling Health Information Overload:

#1: Get quiet and listen to your inner knowing.
Use that inner knowing to help you pick one or two people whose work you really respect, and listen to their advice. That doesn’t mean be a blind follower and stop your research, it just means don’t try to do everything at once. And, importantly, follow your gut. You know more than you think you do.

I have patients who have seen a chiropractor, physical therapist, colon therapist, nutritionist, energy worker, and medical doctor. They’ve gotten conflicting advice from all of them. All they have as a result—in addition to 40 supplement bottles and a few prescriptions—is confusion. My advice when this happens? Don’t try everything at once. One at a time, and see what works for you.

#2: Test your reactions.
Our bodies are pretty wise caretakers of our souls. They give us hints about what is working and what’s not. If someone suggests you try L Glutamine for leaky gut (something I advise a lot of my patients to do) and you feel worse, then stop taking it. There is a small percentage of people in the world who can’t metabolize L glutamine well. They’ll know it because they’ll feel it.

#3: Realize there is no magic bullet.
We’ve become trained to think that when you take a medicine for a symptom and the symptom goes away, you have been cured. Like magic! Most times, this is the farthest thing from the truth. Take proton pump inhibitors like Prilosec™. Sure, your heartburn disappears, but are you cured? No! The medication eliminates your body’s hydrochloric acid production. You need that stuff! It helps you break down food and kills fungus and bacteria. This brings me to the next guideline….

#4: Take your health into your own hands.
Yes, it’s fine to do research. Keep doing research. Take the information you find to your healthcare practitioners and ask about it. Know that ultimately you will decide what makes sense to you—for your body, lifestyle, and inner knowing. And…

#5: Watch out for your own resistance to change.
Sometimes we don’t want to change anything because it will be too difficult. We don’t want to give up what’s making us feel sick (wine, cheese, gluten, etc.) and we make excuses. Sometimes you just don’t know it will work until you try it, so, on to the next guideline:

#6: Be smart, but give it a try.
Don’t try every new thing that comes down the pike! But if it’s something you’re reading or hearing a lot about and people are getting results, it might be worth a shot. Again, check in with healthcare practitioners whom you trust, and with yourself, and see if it’s right for you. And therefore, take heed of the next guideline…

#7: Be observant, not obsessive.
It’s easy to worry about everything that enters your mouth or touches your skin—especially with things like dietary changes that you must adhere to pretty strictly. Yes, some people have to be extra cautious—like with celiac or other food sensitivities. But, there is a balance somewhere between crazy-making behavior and common sense. If you have an autoimmune disease, for example, you do have to be very cautious… but don’t let it rule your life. Give yourself time to think about other things besides your “disease.” This leads me to the following guideline:

#8: Focus on what’s good and right in your life.
Focusing on your disease, label, diagnosis, is more likely to keep you sick. I decided early on that I wasn’t going to say I “had” Sjogren’s or Hashimoto’s disease. Instead, I say, “I was diagnosed with….” That helps me realize that much of the way I feel is up to me and my choices. It helps me lead a normal life where I am not defined by my disease.

Therefore there is a 9th guideline after all. Repeat after me: “I am not defined by my disease. A miracle can happen in any moment.” This is not fantasy thinking. Our minds directly affect our bodies (and vice versa) and negative thoughts have a physical impact. When you think you are your disease, it will color everything. You will lose sight of living fully. I know it can be hard when you are feeling lousy, but I urge to focus on what is beautiful and wonderful in your life. It will make all the difference in how you feel.

I hope you find these guidelines and perspectives helpful. It is so easy to get overwhelmed that we either shut down or try to do it all and get overwhelmed. Be mindful of how you are feeling. Live life like you mean it. Seek moderation and balance—watchwords for us all.

The Health Benefits of Coconut Milk

(aka Saturated fat in coconut milk touted as good for you!)

Coconut milk is so good, it tastes like it should be bad for you! Instead, it’s one of the healthiest “milks” you can ingest.

Not to be confused with coconut water (rich in certain electrolytes and higher in sugar) which you derive from young coconuts, coconut milk is a nutrition powerhouse. It is called a milk because it is used the way we use dairy milk. Coconut “milk” comes from older coconut meat, which replaces the water of the younger coconut. What makes coconut milk so nutritious is its healthy saturated fatty acids — but not the kind that raises your cholesterol — as well as a host of vitamins and minerals.

Not all saturated fat is created equal

IMG_0621
The health benefits of homemade coconut milk

The fat-free craze is way over and it’s time to wrap your brain around the fact that you have to eat healthy fats to stay healthy and trim! People who eat “healthy fats” tend to eat less and are more satiated. These fats also seem to speed up your metabolism, as well. Coconut milk is being touted as good for your immune system, skin, hair, and heart health, and weight loss. All of these benefits seem to be the real thing! New research indicates that not eating enough “healthy fat” is actually making us fatter!

I know it gets confusing — low-fat, low-sugar, vegetarian, eat-meat, don’t eat meat — we’ve been told to do all of these things. All I can say is I follow the research. And research today is pointing to the fact that we’ve been eating low-fat for years and we are fatter and sicker than we’ve ever been. We are a population that has a sky-rocketing obesity rate (for adults and kids) and are on the road to 50% of us having diabetes by 2050.

Mark Hyman, MD points out in his latest book, Eat Fat, Get Thin:

In 1960, 1 out of 100 people in America had type 2 diabetes; today that ratio has changed to 1 out of 10 people, a tenfold increase. Since the 1980s, rates of type 2 diabetes have gone up 700 percent. In 1960 only 1 in 7 Americans was obese; now it is 1 in 3, and it is projected that 1 out of every 2 Americans will be obese by the year 2050. In 1980, there were almost no cases of type 2 diabetes in children. By the year 2000, nearly 1 in 10 kids was pre-diabetic or had full-blown type 2 diabetes. By 2008, nearly 1 out of every 4 teenagers was pre-diabetic or had type 2 diabetes.

Let’s look at the fat and benefits of Coconut Milk:

Coconut milk contains lauric acid, antimicrobial lipids, and capric acid, which have antibacterial, antifungal and antiviral properties. Lauric acid is a medium chain saturated fatty acid (MCFA) known to help the elasticity of blood vessels. MCFAs are metabolized pretty quickly by the liver, and unlike other saturated fats, it’s believed that they’re not stored in the body as fat and instead used as energy (not clogging arteries!). Lauric acid (also found in breast milk) is converted into monolaurin, which is an anti-viral and antibacterial substance that destroys a large variety of disease-causing organisms. Monolaurin has also been shown to promote both brain development and bone health. A milk that has that kind of good fat, as well as being anti-viral and antibacterial, has my vote!

Other benefits of Coconut milk

This yummy beverage is high in anti-oxidants (which go after bad free-radicals which cause diseases like Alzheimer’s, heart problems and cancer). It contains C, E (improves immune system) and several B vitamins (increases cellular energy) as well as magnesium (important for many cell processes, helps stabilize blood sugar and, along with the calcium found in coconut milk, soothes nerves and helps stabilize blood pressure), phosphorus (good for bones and teeth), iron (good for red blood cells and transporting oxygen throughout the body), selenium (works as an anti-oxidant and relieves joint pain associated with free-radicals) and potassium (good for promoting healthy organ tissues in the body like brain, kidney and heart).

Coconut milk has been used to promote digestion and seems to have a positive impact on stomach ulcers and acid reflux.

Skin and Hair

Containing vitamin E and fats, it is helpful for shiny healthy hair and glowing supple skin. It helps decrease hair loss while promoting hair growth and nourishing the hair. Some use coconut milk to cleanse the skin and help remove dead skin cells, leaving behind a well-hydrated, smooth appearance.

So, I hope I’ve convinced you to eat more healthy fat, and why coconut milk is a great alternative to cow’s milk!

Remember, here’s the great recipe for coconut (and cashew nut) milk again.

What’s in your Coconut Milk or Almond Milk?

IMG_0737Coconut and nut milks may be healthier alternatives to cow’s milk for many people, especially those following a paleo or elimination diet. For most adults, cutting down or cutting out dairy is a great idea. From a Chinese medicine perspective, dairy is basically phlegm! And, if you are like most Americans, your diet is already full of mucus producing, inflammatory foods.

I recommend coconut, nut, or rice milks as alternatives to my patients, but there are definitely some issues to consider, especially if you have any kind of digestive issues including IBS or IBD.

Many packaged non-dairy milks like coconut milk and almond milk as well as non-dairy (whole food) creamers contain the following dicey ingredients:

sugars – Probably goes without saying, but um, sugar is killing us. Refined is worse.

guar gum – There has been a bit of controversy over this so I’ll go into it a bit more. Made from the seeds of the guar or cluster bean plant, it thickens foods, improves texture, and stabilizes ingredients. Used since the 50s, guar gum is also added to foods to boost fiber content. It is generally considered safe, though not necessarily as a supplement as it can block the esophagus in larger quantities because it holds 20 times its volume in water, among other issues. However, guar gum poses some potential problems. Consuming guar gum powders while eating may significantly reduce the absorption of antioxidant carotenoids, such as beta carotene, lycopene, and lutein found in many vegetables.

Guar gum has been studied and seems pretty safe if you don’t have a gut issue like SIBO (small intestinal bacterial overgrowth) or a leaky gut (and more people have leaky gut than realize it).

Because of its high fiber content it can cause gas and bloating, but, interestingly, studies have shown that it actually reduces blood glucose and insulin demands with supplementation, and may help with weight management. Long term studies have yet to bear this out. The jury is still out on this one.

carrageenan – Made from red seaweed, this ingredient is found in many health-food products as a thickener and emulsifier and found in many health-food products. If it’s from seaweed it must be healthy, right? Not so much. It turns out that it causes inflammation in the body and increased intestinal permeability (leaky gut), and has been linked to colon irritation and ulcers. It appears to trigger an immune response just like when a pathogen like Salmonella enters the body. Some say it’s okay in moderation, others say uh-uh, and that it is potentially carcinogenic.

According to veteran carrageenan researcher Joanne Tobacman, MD as reported in Prevention, “Carrageenan predictably causes inflammation, which can lead to ulcerations and bleeding.” Not to mention it has no nutritional value. That’s all I need to hear!

titanium dioxide – Famously used as a sunscreen and colorant, titanium dioxide is also used in many paints, papers, and skin products. (Why are we eating this?) It has been linked to cancer in rats in some studies.

dipotassium phosphate – This chemical, which is used to control acidity and prevent coagulation, is generally regarded as “safe”…but I’d rather not add it to my diet.

Bisphenol-A (BPA): Welcome to the packaging dilemma. BPA is used in consumer goods from reusable drink containers to DVDs to auto parts. It’s also used to line many cans, as well. It is leached out from the lining or container when it comes in contact with high fat, salty, or acidic contents. So, if you’re buying canned coconut milk (or anything!), make sure it says, BPA-free!

The CDC found 93% of adults had BPA in their urine! (PS, quite unnerving is that it’s also in baby formula packaging.)

So what to do?

I personally can’t digest milk very well and it definitely causes inflammation in me, so I have to do without, or substitute. For a few years I was buying packaged milk alternatives and suddenly I started to develop digestive problems and increased pain in my joints. The light bulb went off in my head: maybe it’s the additives and gums in the packaged milks! I was never particularly comfortable with them, but felt I didn’t have much choice. Sure enough, I took them out of my diet and everything returned to normal. I learned how to make my own milks at home for a fraction of the price. They are tastier, cleaner, and healthier.

I have to mention one other thing about almond milk in particular (and I’m totally going to bum your high on this one). Growing almonds and making almond milk has a huge and negative imprint on the environment. According to Mother Jones, “Given that it takes 1.1 gallons of water to grow a single almond in California, where 80 percent of the world’s almonds are produced, drenching the finished product in yet more water seems insane”

And, they point out, it’s not nearly as nutritious as a handful of almonds.

The bottom line is that we have to balance this all out and consider our impact on the environment as well as human rights issues. Buying organic and fair trade, whenever possible, will help.

So, this environmental argument could be made for cows, too, but that’s not what this article is about! I am talking about unnecessary added ingredients…and there you have it.

Now, let me show you how completely easy it is to make your own coconut or cashew nut milk!

Next week, I’ll talk about the benefits of coconut and nut milks!

Enjoy ~

Fast and Easy Coconut Milk

Ingredients

1.5 – 2 cups flaked unsweetened coconut (more will make a thicker milk)
4 cups of hot (not boiled) water.
optional: vanilla extract or cinnamon
1 or 2 dates for sweetness (if you don’t want sugar, avoid this)

Tools:

blender
cheesecloth of “nut milk bag”
bowl glass jar or bottle to store milk in

Put it all in a blender and mix for 2-3 minutes in a Vitamix or other high-powered blender, and a few minutes more for a regular blender.

Set cheesecloth or nut bag over a bowl and pour blended mixture over it, squeezing out the milk. (You’ll get quite a bit of milk by squeezing, but watch your hands—it can be hot.)

If you need to do it in two stages, add half the water to all the coconut and finish the process as above. Transfer pulp back into blender with remaining water and repeat.

Delicious home-made cashew milk

Ingredients:

1 cup of raw, unsalted cashews, soaked overnight in water
3 cups of hot (but not boiled) water.
optional: vanilla extract or cinnamon
1 or 2 dates for sweetness (if you don’t want sugar, avoid this)

You essentially follow the same process as for coconut milk above! How easy is that? The only difference here is that I actually don’t strain my cashew nut milk because I like the fiber and it’s pretty indistinguishable to me.

Try both of these right after they’re made, when they’re hot and fresh. What a winter treat!

Teri on Facebook Teri on Twitter Teri on Pinterest Teri on Google+

Embrace Your Optimal Health


FREE DOWNLOAD:
“5 THINGS YOUR DOCTOR MAY NOT
KNOW ABOUT YOUR HEALTH”



Teri on Facebook Teri on Twitter Teri on Pinterest Teri on Google+