Headaches? Fatigue? Detoxification Might Be The Solution

“For the first time in the history of the world, every human being is now subjected to contact with dangerous chemicals, from the moment of conception until death.  In the less than two decades of their use, the synthetic pesticides have been so thoroughly distributed throughout the animate and inanimate world that they occur virtually everywhere.”

While this quote sounds like a line from a recent news report, it is actually an excerpt from Rachel Carson’s book Silent Spring published in 1962.

Detoxification seems to be a buzz word these days. Just google detoxification. You will find everything from water detoxification to colon cleanses.

So what is detoxification? The official definition of detoxification is this: the chemical changes of a xenobiotic, a phytochemical, or an endogenous (one your own body makes) compound that renders it less toxic and ready to be excreted. In layman’s terms, detoxification is the way our body protects us from things that we take in that could damage our body.

The ideal situation is toxins in and toxins out, right? If the body is working as designed, then it should be toxins in and toxins out. And how does the body get toxins out? There are many organs that detoxify: the skin (through sweating), kidneys (through urination), and the liver – the most important detox organ. The liver detoxification mechanism involves 2 main processes: Phase I and Phase II detoxification.

Phase I detoxification involves the cytochrome P-450 system in the liver. This is the first line of defense against all toxins. Toxins are tagged and altered for further detoxification, which then occurs in Phase II.  Any break down in this process will result in increased toxin load on the body.

We are what we eat, drink, breath, and touch. But did you ever think that we are what we don’t eliminate? Without elimination of the toxic chemicals we take in and produce every day, our bodies swim in a sludge pool of toxins.

This increased toxic load on the body leads to inflammation, the balance between pro-inflammatory and anti-inflammatory substances. The balance between Omega 6, a pro-inflammatory subtance, and Omega 3, an anti-inflammatory substance, is the perfect example.

It is the chronic imbalance of  pro-inflammatory substances that then leads to disease.

Shouldn’t the aim of all health care be to prevent inflammation and, therefore, disease? It is in fact, one of the main focuses of the Seasons approach to health and wellness.

Ever wonder if you need to detoxify? My first recommendation is look at and listen to your body.  The body will tell you if it is in trouble or imbalanced. How? Physical signs or symptoms are our body’s message that all is not right. Here’s how to know if you body’s signs and symptoms are saying that you might be suffering from toxic build up.

• Headaches
• Muscle aches and pains
• Fatigue
• Asthma
• Allergies
• Skin disorders
• Chronic infections
• Altered mood
• Altered cognition
• Weight gain
• Altered stress tolerance
• Altered libido
• Infertility

Where do toxins in our bodies come from? Toxins are everywhere. The sources can range from toxins like Dioxins to prescription medication.  Adverse reactions to prescription drugs have been ranked as the 4^th to 6^th leading cause of death in the US according to the Journal of American Medical Association. This amounts to over 100,000 deaths per year.  The cause of adverse drug reactions is an overloaded pathway in Phase I of detoxification (CYP3A4), the pathway that detoxifies over 50% of all drugs in your system. The costs associated with adverse drug reactions has been estimated at up to $4 billion. With the rising costs of health care, treating the cause of these adverse drug reactions in addition to decreasing prescription drugs are two excellent ways to prevent complications and lower costs.

The most dangerous sources of toxins are environmental. Organochlorine pesticides, industrial chemicals, and unintended chemical byproducts surround us everyday and expose us to unwanted toxins. Widespread production of  pesticides began less than 80 years ago. Recently, the EPA estimated that more than 4 billion pounds of chemicals were released into the grounds natural water sources in the year 2000.

In addition to pesticides and chemicals, the average American eats, unknowingly I might add, 124 pounds of additives per year. Frightening to think of it, isn’t it? And over 2.5 billion pounds of pesticides are used on crop lands, forests, lawns, and fields. The unfortunate fact is this: we live in a toxic world.

How can you decrease your daily exposure to toxins? Here are some great ways.

1. Avoid processed foods
2. Avoid fats
3. Avoid tap water — use filtered water
4. Avoid excess caffeine
5. Avoid excess alcohol
6. NO tobacco
7. Limit chronic medicine, if possible
8. Daily exercise
9. Avoid exposure in your workplace
10. Avoid living near industrial plants
11. Avoid liver dysfunction
12. Avoid kidney problems
13. Avoid intestinal dysfunction

The first ten suggestions are steps you and I can take every day to decrease our toxin exposure. But the last three require a bigger step: detoxification. By detoxifying your body, the liver, kidney, and intestines can operate more efficiently and effectively.

So, the question is not who needs detoxification, but who does NOT need detoxification?  The answer? EVERYONE will benefit from a periodic detoxification program. For more information on how to detoxify, contact our office at 865-675-WELL(9355).

Early Cancer Detection with Digital Infrared Thermal Imaging

You’ve probably seen video recorded at night showing police chasing a suspect, or soldiers seeking the enemy, or maybe even wildlife agents tracking poachers. In many of these situations what you saw was video from thermal, or “infrared” imagers. Even with absolutely no visible light, these devices allow us to see things merely by the energy they emit or reflect. They are completely passive, meaning they don’t use any projected radiation such as x-rays or ultrasound. Wouldn’t it be great if these wonders could be used in medicine? They can and they are!

While the military were the first to pursue applications for infrared technology, the medical community was not far behind. In fact, did you know that infrared technology has been approved for breast cancer screening by the FDA since 1985? Let me tell you a little about this fascinating technology and why it’s so valuable for breast cancer screening.

Believe it or not, even unwanted structures such as tumors, depend upon the circulatory system. They cannot grow without the same supplies as the rest of our cells. They also need to have their “waste” removed. In order to grow, they send a message to the circulatory system that requests “utility service.”

Blood flowing through our circulatory system causes adjacent tissue to warm. This temperature elevation can actually be “seen” at the surface of the skin through the use of infrared imaging. A tumor requests “service” from the “utility company” when it is still very, very small. Any extra blood flow will generate a “hot spot.”

Dining Out & GMOs: The Real Price We Pay

It’s a fact: Americans love eating out. We blog, Tweet, and post about it. It’s very gratifying to share a meal with friends or family while taking a break from cooking at home. Even while on a diet, you may give yourself a pass to “treat yourself” or overindulge while dining at your favorite restaurant. But have you ever thought about what you are eating and where the restaurant purchased their food? Well, it is quite eye-opening!

Dining out will make you fat and very unhealthy! Unless you are dining at a health food type restaurant (which are few in number), the average restaurant meal is usually between 1,000-1,500 calories. Studies show that we eat about 40 percent more when we are in groups as opposed to eating alone. However, the main reason we eat more is due to the portion size at restaurants, usually much larger than we would consume at home.

The goal of most restaurants is to make a profit, not to provide healthy foods that will reduce your risk for heart disease, obesity, and cancer. Because they want you to come back, most restaurants will provide foods that simply taste good but are high in fat in forms of processed oils, trans fat, butter and lard. Even the healthier options can still be loaded with calories. And don’t forget the high amounts of sugar including high fructose corn syrup, a cheap form of sweetener.

Since profit is the main goal, most restaurants are not serving high quality food.  Unless they advertise themselves as providing truly healthier options like grass-fed/organic meats, USA or Canadian wild-caught fish or organic grains, fruits and vegetables, they are likely serving you genetically modified foods (GMOs). Since 60-75 percent of grocery foods are genetically modified, the likelihood is pretty great that these cheaper sources of food will be found in restaurants.

In addition to harmful GMOs, you may also end up eating industrially bred and raised food loaded with hormones, antibiotics, and pesticides. There are alarming and unhealthy practices that go on at a CAFO facilities (Concentrated Animal Feeding Operation). The problem begins at the massive CAFOs where cows, chickens, and pigs are fed genetically modified corn, soybeans, and excessive grains in general (not their natural diet, i.e. grass), along with many other unbelievable feed ingredients such as:

• Plastics: this is used for many animals whose digestive systems need more roughage to pass through them, thus CAFOs are now feeding them plastic pellets.
• Manure and animal feces: this can include cattle manure, swine and poultry waste. It also can include wood, sand, sawdust and other non-food substances.
• Roxarsone: more commonly named arsenic, which until recently was put into chicken and pig feed to control parasites, though Nitarsone (another arsenic-based poultry drug) is still approved. Chicken litter (containing the arsenic that passes through the birds) is also collected from chicken CAFOs and is fed surprisingly to feedlot cattle.
• Animal byproducts: categorized as “animal protein products,” this includes hair, skin, hooves, blood, internal organs, intestines, beaks and bones, dead horses, euthanized cats and dogs, and road kill.

Fast foods do not fare any better, and are usually chemically laden for shelf life and profit. Two examples of synthetic chemicals in popular fast food chicken nuggets are:

• Dimethyl polysiloxane: a type of silicone with anti-foaming properties used in cosmetics and variety of other goods like Silly Putty
• Tertiary butylhydroquinone (TBHQ): a petroleum-based product that has antioixidant properties.

Due to all of the processing (added sugars and other ingredients), studies have shown that eating fast food just twice a week, can cause you to gain excess weight, but even more alarming is that it doubles your risk of developing insulin resistance, the driving force behind many chronic diseases, including diabetes, heart disease and cancer.

Try these strategies for making healthier decisions while dining out.

• Reserve dining out for special occasions, not a bi-weekly habit.
• Seek out healthier-minded restaurants using seasonal, sustainable, non-GMO, organic, free range, or wild-caught ingredients and dedicated to preparing meals with healthy fats in mind.
• Ask questions about where they buy their foods.
• Avoid fast food as much as possible unless they advertise a truly healthier option as mentioned earlier.

Ready to regain control over the food that you put into your body? Here is a recipe for a delicious, Chinese-inspired appetizer or meal that will surely impress your friends and family! Enjoy!

Asian Lettuce Cups

• 1 1/4 lb. 93% lean, free-range/organic ground turkey

• 1 Tbsp cold pressed/organic oil

• 1 clove garlic, minced

• 1/8 tsp. ground ginger (can use fresh equivalent if desired)

• 2/3 cup thinly sliced organic green onions (about 4)

• 1 (8 oz) can sliced water chestnuts, drained and coarsely chopped

• 12 Boston lettuce leaves (or organic iceberg)

• 3 Tbsp hoisin sauce (recipe below)

• 2 Tbsp lower-sodium organic gluten free soy sauce

• 1 Tbsp organic rice vinegar

• 2 tsp. roasted red chili paste, organic if possible

• 1/8 tsp. whole mineral salt

• 1/8 tsp. ground organic black pepper

 

Homemade Hoisin Sauce

• 4 Tbsp. lower-sodium organic gluten free soy sauce
• 2 tsp. organic white vinegar (or lemon/lime juice)
• 1 tsp. organic sesame seed oil
• 2 Tbsp. unsalted organic unsweetened peanut butter
• 1 Tbsp. organic/raw honey, molasses or brown sugar
• 1/8 tsp. garlic powder
• 1/8 – 1/4 tsp. hot sauce/chili sauce (this will vary depending on your preference)

Mix together until blended.  (Note: may need to slightly heat the sauce to disperse the peanut butter more uniformly)

Directions

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.  Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble. Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.

Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste, salt, pepper and drizzle over the turkey mixture. Toss to coat completely. Add about 1/4 cup turkey mixture to each lettuce leaf, serve, and enjoy!

Pulling Back The Curtains On Dr. Oz: The Truth About IV Nutrition Therapy

Wow! Now that’s scientific (insert sarcasm). We live in day where we have instant access to data and scientific research, and that is his closing statement?

As physicians, we often forget that we are scientists. Our testing and therapies should be based on science, not opinion. Yet, neither Dr. Oz nor his guest presented any scientific data to support their statements in favor or opposition. So, allow me to do the job that Dr. Oz and his guest did not.

Intravenous nutritional therapy has been around since IV vitamin C was first used for treatment of polio in 1949. Is it something everyone needs? Of course not. Should everyone take insulin? You get my point.

At Seasons, we evaluate a client’s needs based on symptoms. The symptoms lead us to extensive metabolic testing to determine the specific presence and severity of deficiencies of amino acids, fatty acids, vitamins, minerals, etc. Only then do we recommend IV nutritional therapies using the metabolic test results combined with the client’s symptoms. That is what medicine is all about – using the art and science of medicine for the patient’s benefit.

Another reason to use IV nutritional therapy is that for most Americans, our guts are a wreck (and that is putting it mildly). Absorption problems are a major concern for Americans. If you can’t absorb a vitamin or nutrient, it doesn’t matter how good the source or the dosage of therapy is, it just won’t be absorbed. If you are dealing with severe deficiencies, then you’ll never catch up.

How about an analogy to paint a clearer picture? A patient seeks help from a physician for severe dehydration. The patient just can’t keep anything down. Is the physician going to give the patient a pat on the back, tell them to just drink more water, and send them on their way? Of course not. The physician knows that the patient cannot tolerate oral therapy at that point. The deficiency is severe. The physician knows that he/she must catch the patient up, and then instruct the client to drink more water. And how does the physician “catch” the patient up? Well, IVs of course.

Does Dr. Oz question the safety, validity, and benefits of this therapy? Of course not. That is because it is standard practice. Standard practice is defined as: whatever everyone else is doing. I remember my mom often asking me, So…if everyone else jumps of a cliff, are you going to do that too?

And the testing to determine dehydration? Very limited. Usually, a urinalysis, complete blood count test (CBC), maybe a general chemistry, and of course a physical exam. From experience and training, I can tell you that the IV fluids are started based on the physical exam, before the test results get back. That is not how we approach IV nutritional therapy at Seasons. Dr Oz gave the impression that people just walk into a Doctor’s office to order IVs as one would a hamburger at a fast food drive-through. We customize therapy to specific needs and match it with their specific metabolic demand.

So, what does the science say about IV nutritional therapy? The science is overwhelmingly in favor of IV nutritional therapy.

The research below looks at surgical patients. It is well known that poor nutritional status of the patient undergoing surgery effects outcome. These studies showed that IV nutritional therapy improved outcomes. This is not total peripheral nutrition (TPN). TPN is therapy to replace all nutrition. Intravenous nutritional therapy is just to replace vitamins, minerals, and maybe some targeted macronutrients.

• Bellantone R, Doglietto G, Bossola M, Pacelli F, Negro F, Sofo L, Crucitti F. Preoperative parenteral nutrition of malnourished surgical patients. Acta Chir Scand. Apr 1988;154(4):249-51.
• Rham D. A guide to perioperative nutrition. Aesthetic Surgery Journal. July-August 2004;24)4):385-390.
• Xu J. Yunshi Z, Li R. Immunonutrition in Surgical Patients. Current Drug Targets. Aug 2009;10(8):771-777.
• Beier-Holgersen R, Boesby S. Influence of postoperative enteral nutrition on postsurgical infections. Gut. 1996;39:833-835.

So, what about the other benefits of IV nutritional therapy?

During Pregnancy

• Wolk RA, Rayburn WF. Parenteral nutrition in obstetric patients. Nutr Clin Pract. Aug 1990;5(4):139-52.
• Rayburn W, Wolk R, Mercer N, Roberts J. Parenteral nutrition in obstetrics and gynecology. Obstet Gynecol Surv. Apr 1986;41(4):200-14.
• Russo-Stieglitz KE, Levine AB, Wagner BA, Armenti VT. Pregnancy outcome in patients requiring parenteral nutrition. J Maternal Fetal Med. 199;8:164-7.
• Zibell-Frisk, Jen KL, Rick J. Use of parenteral Nutrition to maintain adequate nutritional status in hyperemesis gravidarum. J Perinatol. 1990;10:390-5.

First trimester miscarriage

• Acacio B et al. Pregnancy outcome after intralipid infusion among women experiencing recurrent pregnancy loss. Fertility & Sterility. Apr 2008;89(4):S11.
• Roussev RG et al. Duration of intralipid’s suppressive effect on NK cell’s functional activity. Am J Reprod Immunol. Sep 2008;60(3):258-63.

Viral illnesses

• Klenner FR. Massive doses of vitamin C and the virus diseases. J So Med & Surg. April 1951;113(4).
• Schencking M, Vollbracht C, Weiss G, Lebert J, Biller A, Goyvaerts B, Kraft K. Intravenous vitamin C in the treatment of shingles: results of a multicenter prospective cohort study. Med Sci Monit. Apr 2012;18(4):CR215-24.
• Gorton HC, Jarvis K. The effectiveness of vitamin C in preventing and relieving the symptoms of virus-induced respiratory infections. J Manipulative Physiol Ther. Oct 1999;22(8):530-3.

Critical Illness

• Tanaka H, Takayoshi M et al. Reduction of resuscitation fluid volumes in severely burned patients using ascorbic acid administration. Arch Surg 2000;135.326-331.
• Crimi E et al. The beneficial effects of antioxidant supplementation in enteral feeding in critically ill patients: a prospective, randomized, double, blind, placebo- controlled trial. A & A. Sept 2004;99(3):857-863.

Liver Damage

• Dentico P et al. Glutathione in the treatment of chronic fatty liver disease. Recnti Prog Med. Jul-Aug 1995;86(7):7-8):290-3.
• Smith SW, Howland MA, Hoffman RS, Nelson LS. Acetaminophen overdose with altered acetaminophen pharmacokinetics and hepatotoxicity associated with premature cessation of intravenous N-acetylcysteine therapy. Ann Pharmacother. Sep 2008;42(9):1333-1339.
• Mitchell JR et al. Acetaminophen-induced hepatic necrosis. IV protective role of glutathione. JPET. Oct 1973;187(1):211-217.

Pain

• Chen JY, Chu CC, So EC, Hsing CH, Hu ML. Treatment of postherpectic neuralgia with intravenous administration of vitamin C. Anesth Analg. 2006;103:1616-1617.
• Schencking M, Sandholzer H, Frese T. Intravenous administration of vitamin C in the treatment of herpetic neuralgia: two case reports. Med Sci Monit. 2010;16:58-61.
• Chen JY, Chang CY, Feng PH, Chu CC, So EC, Hu ML. Plasma vitamin C is lower in postherpetic neuralgia patients and administration of vitamin C reduces spontaneous pain but not brush-evoked pain. Clin J Pain. Sep 2009;25(7):562-9.

Cancer

• Riordan HD et al. A pilot clinical study of continuous intravenous ascorbate in terminal cancer patients. P R Health Sci J. Dec 2005;24(4):269-76.
• Mikirova N, Casciari J, Rogers A, Taylor P. Effect of high-dose intravenous vitamin C on inflammation in cancer patients
• Ohno S, Ohno Y, Suzuki N, Soma G, Inouse M. High-dose vitamin C (ascorbic acid) therapy in the treatment of patients with advanced cancer. Anticancer Research. Mar 2009;29(3):809-815.
• Chen Q et al. Pharmacologic ascorbic acid concentrations selectively kill cancer cells: Action as a pro-drug to deliver hydrogen peroxide to tissues. PNAS. Sept 20 2005;102(38):13604-13609.

Blood Pressure

• Juraschek SP, Guallar E, Appel LJ, Miller ER III. Effects of vitamin C supplementation on blood pressure: a meta-analysis of randomized controlled trials. Am J Clin Nutr. May 2012;95(5):1079-1088.
• Schneider MP et al. Superoxide scavenging effects of N-actylcysteine and vitamin C in subjects with essential hypertension. Am J Hypertens. 2005;18:1111-1117.

Autoimmune Disease

• Mikirova N, Rogers A, Casciari J, Taylor P, Effect of high dose intravenous ascorbic acid on the level of inflammation in patients with rheumatoid. Modern Research in Inflammation. 2012;1(2):26-32.

Parkinson’s Disease

• Sechi G et al. Reduced intravenous glutathione in the treatment of early parkinson’s disease. Progress in Neuro-Psychopharmacology and Biological Psychiatry. Oct 1996;20(7):1159-1170.
• Hauser RA, Lyons KE, McClain T, Carter S, Perlmutter D. Randomized, double- blind, pilot evaluation of intravenous glutathione in Parkinson’s disease. Mov Disord. May 15 2009;24(7):979-83.

Neuropathy

• Kuwabara S et al. Intravenous methylcobalamin treatment for uremic and diabetic neuropathy in chronic hemodialysis patients. Intern Med. Jun 1999;38(6):472-5.
• Ziegler D et al. Alpha-lipoic acid in the treatment of diabetic polyneuropathy in Germany: current evidence from clinical trials. Exp Clin Endocrinol Diabetes. 1999;107(7):421-30.

As you can see, the benefits of IV nutritional therapy are abound. That is not my opinion, but scientific fact.

How safe is IV nutritional therapy? The studies below showed the safety of IV nutritional therapies in all states of health, including pregnancy.

• Greenspoon JS, Rosen DJ, Ault M. Use of peripherally inserted central catheter for parenteral nutrition during pregnancy. Obstet Gynecol. May 1993;81(f (Pt2)):831-4.
• Valencia E, Hardy G. Practicalities of glutathione supplementation in nutritional support. Current Opinion in Clinical Nutrition & Metabolic Care. May 2002;5(3): 321-326.
• Padayatty SJ et al. Vitamin C: Intravenous use by complementary and alternative medicine practitioners and adverse effects. PLos ONE 5(7):e11414.

Just because Dr. Oz (the great and powerful, Dr. Oz) says it is so doesn’t make it so. I hope I’ve helped pull back the curtain and expose the real science supporting IV nutritional therapy.

Don’t Be A Stupid Cupid! Think Outside The Box (Of Chocolates).

Not sure what to get your special someone this Valentine’s Day? Don’t be a stupid cupid! Show her you are thinking outside of the box (of chocolates) with these gifts from Seasons Wellness Spa.

The Romantic Gift: Looking to add some spice to your (ehem) love life?

Try Sprayology’s Man Power and Woman Power from their Rejuvenation line. The rejuvenation sprays replenish the body’s supply of energy to relieve the symptoms of aging, helping you function at a more youthful level. All seven formulas in this collection are FDA-Regulated and help with age-related issues such as low energy, sex drive, menopause, weight loss and bone density.

Man Power ($32) is recommended for men who want to gain strength, improve mood
and increase their sexual desire naturally. Man Power temporarily relieves the symptoms of low male energy including: decreased sexual desire and vitality, muscular weakness, irritability, and “the blues.”

Woman Power ($32) is recommended for women who want to rejuvenate their body and increase their sexual desire and pleasure naturally. Woman Power relieves the symptoms of low female energy, including decreased sexual desire, low physical energy, irritability and “the blues.”

Sprayology marries science and time-honored natural medicine with convenience and innovation to enhance healing and well-being naturally. Sprayology redefines wellness and makes it easy to incorporate natural products into your daily life for better health naturally.

The Gift of Relaxation: Swedish Relaxation Massage. Relax and enjoy a complete mind, body, and soul treatment with the benefits of a massage therapy. Smooth, flowing massage using firm but gentle pressure and the techniques of long strokes, kneading, percussion, compression, vibration and friction. Eases muscle aches and tension, improves flexibility, promotes circulation, and enhances relaxation.

The Beautiful Gift: Organic Passion Fruit Facial. A papaya, pineapple, pumpkin and mango infused blend of organic and medically effective ingredients designed to rebalance tired, stressed and dull looking skin. This non-chemical peel naturally rebalances, regenerates, restores and soothes your skin with organic ingredients. This facial is recommended as a course of three treatments or as a maintenance treatment every month. Relax and restore your skin and wellness.

The Waterworks Gift: Expectant Mother Massage. This gift is guaranteed to make her cry the happy tears. Now, the hormones might have something to do with it, too, but we know she will love that you thought of her during this special time. The soothing essence of massage allows expectant mothers to feel serene, healthy, and comforted while helping to relieve common ailments of pregnancy. Expectant mother massage addresses the issues and needs associated with this special time. Very relaxing for mother and babies love it, too!

An Apple a Day? Healthy Choices vs. Inflammation

My pre-60th birthday journey to improve my previous test results from Seasons of Farragut continues! This month I decided to focus on the first tenet in our Seasons wellness regimen – nutrition!

About two years ago I took the ALCAT test and was astonished at my lengthy list of reactive foods! The ALCAT is a fascinating food sensitivity test in which white blood cells are introduced to a variety of foods, chemicals, and herbs. The severity of the reaction determines if a substance is mild, moderate, severe, or normal within my body. Since knowledge is power, I decided to receive the news that gluten and dairy were on my “severe list” as a positive indicator rather than “buyers’ remorse” for having performed the test!

Lyn-Genet Recitas has written a book, The Plan, which explains how inflammation from food intolerance can cause symptoms such as joint pain, skin disorders, fatigue, weight issues, headaches, and digestive disorders. Whereas a food allergy can have almost an immediate effect, a food sensitivity may not show up for several hours to 3 days later. For weight gain, it’s not as much about the calories as the chemistry of the body. One person may benefit from last night’s salmon and broccoli but someone else may actually gain 2 pounds. Inflammation from food intolerance causes damage to the lining of the gut. As the lining becomes “leaky” with gaps present, foods begin to slip through not completely digested. This causes the body to attack undigested foods.

As we age, inflammation can increase which causes our systems to slow down. Many of us have much less stomach acid and digestive enzymes to break down food. This can ultimately alter our weight and our health. Reactive foods cause our bodies to produce more histamine which causes water retention via dilated capillaries. The brain responds by increasing the production of Cortisol. As more Cortisol is produced, fewer sex hormones are produced since both sets of hormones depend on the same building blocks. Increased Cortisol causes an increase in glucose which causes an increase in blood sugar! This domino effect alters the good bacteria in the gut and can increase yeast production. The altered gut flora leads to a weakened immune response since about 70% of our immune system is in the gut.

The thyroid gland can also be affected by food intolerances. White blood cells that attack undigested foods may migrate to the thyroid gland and begin to attack it. Hashimoto’s is an autoimmune disorder of the thyroid gland. This is determined by a blood test that measures the number of specific antibodies against the thyroid gland. As I began to avoid gluten, my own antibody level began to decrease. I was able to decrease my thyroid replacement dosage. This month, I repeated my ALCAT test and found that many of my food intolerances had improved. Not only had I attempted to avoid specific foods, but I also worked intentionally on healing my GI tract. I take a powerful probiotic daily as well as a digestive enzyme with my dinner. For one month of each season, I take a protein shake that is loaded with L-Glutamine. This amazing amino acid helps to heal the leaky gut. It is packed with anti-inflammatories and herbs to help my liver and GI tract detox.

Two years ago, I had about a dozen foods on my severe list.  This year, I only have one – apples!  So, I’m going to give them up for the next 6 months. My moderate reactive list contains 18 foods which I will have to have great discipline to avoid. These are healthy foods but for me, can cause hidden inflammation.  Gluten now causes moderate reactions in my body. I have noticed that when I indulge in gluten, the next morning, my joints ache and my stomach hurts. I doubt if I will ever reintroduce gluten. Dairy is moderate also. Fortunately there are lots of great choices for me and I look forward to continual healing of my GI tract.    Our Nutritional Consultant, Carolyn will keep me focused on this life-long journey of wellness. Be sure to check out her amazing recipes on our website!

Long term benefits with this specialized nutritional therapy will keep inflammation down and hopefully help me avoid chronic disease as well as weight gain. If you would like more information regarding the ALCAT test, call Seasons today. Let’s age intentionally with nutrition being our number one “medicine!”

Here’s To A Healthy 2013: Simple and Practical Tips To Improving Your Health

Here’s To A Healthy 2013: Simple and Practical Tips To Improving Your Health by Carolyn Burris MS, Nutrition Counselor at Seasons of Farragut After the holidays, most of us like to start anew by establishing health and wellness goals for the New Year. A few important questions to answer after you’ve established your goals are: Are you willing to make the changes permanent? What are your stumbling blocks for being healthy? Here are six effective ways to improve your health using simple and practical steps with an integrative emphasis. Hold yourself accountable. Keeping track of what you put in your mouth really works! By doing this you become acutely aware of what and how much you are really eating. Calories do add up. And carbohydrate, fat, and protein-rich foods need to be in a high nutrient dense category. Eat raw food. Many studies show that raw vegetables and fresh fruits offer the highest blood levels of cancer-protective nutrients and the most protection against cancer of any other foods. Cooking vegetables reduces their protective effects. Fat sources coming from raw nuts and seeds instead of oil will also enhance your health because they contain phytosterols and other natural substance that lower cholesterol. Another study showed that as the amount of raw fruits and vegetables are increased in a person’s diet, weight loss increased and blood pressure decreased in an effortless way. And as I’ve mentioned before, choose organic and non-GMO foods when meal planning. Find a partner in wellness. Make sure your health professionals are truly invested in your healthcare. Here at Seasons we strive to work with you to improve your health, not just maintain the status quo. As a functional medicine practice, we seek to identify and address the root causes of disease rather than just treating symptoms. Our patients leave with a healthy living plan designed to restore the body to optimal function. Take a sugar break. Remove certain common foods that you typically consume and see if your health and weight status improve. I would suggest removing sugar, artificial sweeteners sucralose and aspartame, dairy, and gluten for at least a 6-week period and keep a health journal which would track your weight, energy level and overall health. There is compelling evidence that these foods/substances can cause various health problems and potentially need to be removed from our diets forever. Don’t skip meals! Eating regularly, starting with breakfast, breaks your fast and jump starts your body’s metabolism. Drinking at least 8-10 cups of filtered water per day will also rev up your metabolism. Be good to your body, and it will be good to you. From what I have observed and read, in traditional medicine there is an ingrained mindset that diet does not significantly help your medical concerns and that medication and surgery are advocated to be a “better” choice. Folks, the truth is in the literature and research. What you eat significantly affects your health! Make healthy choices. It is my hope that these suggestions encourage you to make permanent changes in your diet and overall health. Here is a healthy Fresh Greens Salad with Avocado-Tomato dressing recipe to kickstart 2013! Happy eating! Happy eating! Fresh Greens Salad with Avocado-Tomato Dressing Fresh Greens Salad Ingredients 4-6 cups fresh greens (spinach, romaine, green/red lettuce, etc.; organic preferred) 1 cup canned chickpeas, rinsed and drained 1 cup chopped carrots 1 cup chopped sugar snap peas 1 cup chopped tomatoes 1 cup chopped cucumber/zucchini/squash (any or all will work) ½ cup chopped green onions, including the greens 2 tablespoons raw sunflower or pumpkin seeds Directions Place greens, chickpeas, carrots, sugar snap peas, tomatoes, cucumber/zucchini/squash and green onions in a large bowl. Sprinkle with pumpkin or sunflower seeds and toss gently with dressing. Remember, organic choices are optimal. Avocado-Tomato Dressing Ingredients 1 medium avocado, pitted 1 cup chopped tomatoes, unpeeled, unseeded 2 tablespoons extra-virgin olive oil 1 – 2 cloves garlic, minced 2 tablespoons chopped fresh parsley or 1 1/2 teaspoons dried parsley 1 tablespoon chopped fresh basil or 1 teaspoon dried basil ¼ teaspoon pepper ¼ teaspoon salt (whole mineral salt) Add more seasonings to spice it up as desired. Directions Cut avocado in half and remove the seed. Use a large spoon to scoop out the flesh. Place avocado and remaining ingredients in a blender and blend until smooth. Add water to desired consistency For a personalized nutrition consultation with Carolyn Burris, call Seasons at   865-675-WELL (9355) to schedule an appointment. Carolyn Burris, an east Tennessee native, earned her Bachelor and Master’s degrees in Community and Public Health Nutrition at the University of Tennessee, Knoxville. Her passion for helping those with nutritional needs brought her to Seasons. Carolyn particularly loves encouraging those struggling with food intolerance, obesity, fibromyalgia, and fatigue. NIBBLE ON THIS ARCHIVES » Maximize Your Nutrition With These Winter Fruits and Veggies » Healthy Holiday Dishes: Don’t Forget your Veggies » 4 Foods That Build The Immune System » 10 Ways to Increase Your Water Intake and Enjoy the Benefits of Water » The Truth About Buying Organic: Is It Worth The Extra Cost? » The Amazing Chia Seed! » Nuts over Walnuts! » Get Your Plate in Shape! » What’s for Breakfast ? » Fresh Winter Produce » Healthy Holiday Desserts! » Staying on the Health Track through the Holidays » Pumpkins: More Than Just Fall Decorations » Gluten-Free Can Be Healthy and Tasty!

Maximize Your Nutrition With These Winter Fruits and Veggies

This time of year it is really hard to find fresh produce. Most farmer’s markets are not meeting and many local farms don’t have much winter season produce. The local grocery store will have a variety of fruits and vegetables but your best bet is to stick to the produce that is in season. Seasonal fruits and vegetables will give you the most nutritional bang for your buck. Buying local is the first choice but if local is not available, opt for what’s in season.

Vegetables in season right now include:

• Greens (kale, collard and turnip)
• Brussel sprouts
• Winter squash
• Radishes

And don’t forget about fruits. God is creative in His planning of seasonal foods and what nutrients are more abundant at certain times of the year. Winter is full of fruits that are loaded with vitamin C to ward off colds and the flu. Fill up on your vegetables for meals and have oranges, mandarins, clementines and grapefruit for dessert.

Roasted Red Peppers Stuffed with Kale and Brown Rice

Ingredients

Peppers: 

• 3 medium red bell peppers
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

Filling:

• 8 ounces kale, (6 cups lightly packed), trimmed
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1/2 cup chopped red bell pepper
• 2 cloves garlic, minced
• 3/4 cup cooked short-grain brown rice
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup toasted pine nuts, divided
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

Preparation

1. To prepare peppers: Preheat oven to 400°F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.

2. To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop.

3. Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice, Parmesan, 2 tablespoons pine nuts and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the remaining 2 tablespoons pine nuts.

4. Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.

Recipe provided by eatingwell.com

 

Healthy Holiday Dishes: Don’t Forget Your Veggies!

Healthy Holiday Dishes: Don’t Forget Your Veggies! by Carolyn Burris MS, Nutrition Counselor at Seasons of Farragut As the holidays get closer, the temptation to indulge in unhealthy seasonal treats in creases. In addition to the abundance of sweets and baked goods, the hustle and bustle may leave little to no time for cooking and become an excuse for grabbing fast food. While you are carefully choosing the right stocking stuffers, have you remembered to stuff your stomach with healthy food? Here’s why you shouldn’t forget your veggies this winter: Veggies are low in fat and high in vitamins and minerals. All of the green (especially leafy greens), yellow, and orange vegetables are rich sources of calcium, magnesium, potassium, folate, iron, beta-carotene, vitamin B-complex, vitamin-C, vitamin A, and vitamin K. Veggies are rich in antioxidants Veggies are rich in antioxidants and do two important things for your body: protect the human body from oxidant stress, diseases and cancers and boost immunity so the body can fight against these diseases. Veggies are high in fiber. Another beneficial component of vegetables is their indigestible fiber (soluble and insoluble). These are known as non-starch polysaccharides (NSP) such as cellulose, mucilage, hemi-cellulose, gums, and pectin. As fiber passes through the digestive system, it absorbs water like a sponge and expands. This can calm the irritable bowel and, by triggering regular bowel movements, can relieve or prevent constipation. The bulking and softening action of insoluble fiber also decreases pressure inside the intestinal tract and may help prevent diverticulosis (the development of tiny, easily irritated pouches inside the colon) and diverticulitis (the often painful inflammation of these pouches). Sufficient fiber offers protection from conditions such as hemorrhoids, colon cancer and chronic constipation. Veggie Quick Tips It is important to increase water intake with a higher fiber diet to help facilitate the digestive processes. Benefits of a diet rich in vegetables include lower blood pressure, reduced risk of heart disease, stroke, lower risk of eye problems and a stabilizing effect on blood sugar that also controls appetite. Most people should take in at least 4-5 servings (at least 5 cups) of vegetables a day. Potatoes and corn do not count because of their starchy, high carb content. Pick out a variety of kinds and colors of fresh produce, preferably organic, to give your body the recommended nutrients it needs. Some of the best choices are dark leafy greens like kale, spinach, and collard greens; beets; carrots; tomatoes; green, red, and orange peppers; broccoli; cabbage; brussels sprouts; and anything that’s rich yellow, orange, green or red in color. So, for your holiday meal, be sure to include a healthy vegetable dish that will add color and provide the much need nutrients for your body! Here is a quick and simple dish that will provide fiber and nutrition to your meal! Enjoy! Roasted Brussels Sprouts Total Time: 50 min Prep Time: 20 min Cooking Time: 30 minutes Servings: 6   Ingredients 2 pounds brussels sprouts, washed and trimmed, large sprouts halved 1 head garlic, peeled and separated 3-4 tablespoons of organic, extra-virgin olive oil Salt (whole mineral salt preferred) Freshly ground black pepper Directions Preheat oven to 350 degrees F. Put Brussels sprouts, whole garlic cloves, and olive oil together in a bowl. Toss to combine, and season with the salt and pepper, to taste. Empty the bowl onto a shallow baking pan and roast until tender and edges just start to brown, about 35 minutes. This Nutrition Update is brought to you by Seasons. For a personalized nutrition consultation with Carolyn Burris, call Seasons at 865-675-WELL (9355) to schedule an appointment. Carolyn Burris, an east Tennessee native, earned her Bachelor and Master’s degrees in Community and Public Health Nutrition at the University of Tennessee, Knoxville. Her passion for helping those with nutritional needs brought her to Seasons. Carolyn particularly loves encouraging those struggling with food intolerance, obesity, fibromyalgia, and fatigue. NIBBLE ON THIS ARCHIVES » Healthy Holiday Desserts » 4 Foods That Build The Immune System » 10 Ways to Increase Your Water Intake and Enjoy the Benefits of Water » The Truth About Buying Organic: Is It Worth The Extra Cost? » The Amazing Chia Seed! » Nuts over Walnuts! » Get Your Plate in Shape! » What’s for Breakfast ? » Fresh Winter Produce » Healthy Holiday Desserts! » Staying on the Health Track through the Holidays » Pumpkins: More Than Just Fall Decorations » Gluten-Free Can Be Healthy and Tasty!

 

Healthy Holiday Desserts

 

Healthy Holiday Desserts by Carolyn Burris MS, Nutrition Counselor at Seasons of Farragut Holidays are so much fun! Thanksgiving and Christmas are a time to celebrate with our family and friends. Warm greetings, gift sharing, enjoying fellowship with loved ones, and eating traditional holiday meals are a part of this season for so many. However, there is one unwelcome guest that comes around this time of year – weight gain! So how do we enjoy this festive time without sacrificing our healthy lifestyle? One way is to create healthier desserts! Start by setting reasonable goals for healthy desserts. Avoid processed pre-made pies, cookies, pastries, cakes, candy, and ice cream. Processed foods are made with high fructose corn syrup, genetically modified (GMO) ingredients, unhealthy fats and oils. Homemade recipes can be high in sugar and unhealthy fats, too. Here are some tips for choosing healthier holiday desserts: Cut the Sweeteners Start by cutting the sweeteners by at least 1/3 of what the recipe calls for. Try enhancing sweetness with cinnamon, if appropriate (ex: pumpkin or fruit pies, breads, or cookies). Studies have shown that cinnamon helps regulate blood sugar levels. Use Healthier Sweeteners If you use sweeteners with a higher glycemic load (how the food effects your blood sugar), then try using healthier alternatives such as: Raw honey Agave Real maple syrup Organic sugar Healthier Sugar Alternatives If you need an alternative due to sugar sensitivity issues, try these sweeteners: Xylitol Erythritol Palm and coconut sugar (both have a very low glycemic indexes with good flavor) Lo Han (also called Monk fruit) Stevia I do not recommend the artificial sweeteners aspartame and sucralose due to the detrimental effects on your health. Note: You will need to check the sugar equivalency with each of these sweeteners, as it can vary for each sugar substitute. Use More Whole Grain or Low Carb Alternatives Use non-GMO organic whole grains and flours such as: Oat flour, flakes or bran Buckwheat, quinoa, rice, amaranth, corn flours/flakes, etc. Spelt or wheat Low carb almond or coconut flour The benefit of adding whole grains and nut flours to your recipe include better blood sugar control and more fiber. Use Healthy Fats What are healthy fats? Healthy fats are omega-3 fats and healthy monounsaturated fats. Stay away from margarine and processed fats, especially trans fat. Using fats in their natural state is best. Good choices would include: Organic Coconut or Palm oil Organic grass fed butter/ghee Organic olive oil High oleic cold-pressed organic safflower/sunflower oil When baking with coconut oil instead of butter, it is a 1:1 substitution. In general, use 7/8th of the amount of liquid oil in a recipe calling for a solid fat. If you use sunflower or safflower oil, pick a high oleic cold pressed type which bakes better in high heat and lowers the omega-6 significantly. These changes in your dessert recipes may change the flavor or texture, but over time, you will appreciate the healthier effects. Here is a recipe for pumpkin bread that is low in sugar and carbohydrates and made with healthier fats. Enjoy! Pumpkin Nut Bread Prep time: 20 minutes Cooking time: 60 minutes Servings: 12 Ingredients 1 cup almond flour (or almond meal) ¼ cup coconut flour ¼ cup oat bran ¼ cup oat flour 1 teaspoon cinnamon ½ cup walnuts, in pieces ½ cup liquid fat (melted coconut or palm, melted organic butter or high oleic organic sunflower/safflower oil) 2 large omega-3 eggs 1 cup organic pumpkin puree ½ cup water (or coconut milk) 1/2 cup Stevia in the Raw 1/3 cup erythritol Directions Preheat oven to 350F. Add all dry ingredients to bowl and mix to combine. Add wet ingredients and mix together well. Slowly add dry ingredients to wet ingredients and mix well. Pour mixture into greased bread pan and bake for 60 minutes. Remove and let cool for 30 minutes. This Nutrition Update is brought to you by Seasons. For a personalized nutrition consultation with Carolyn Burris, call Seasons at 865-675-WELL (9355) to schedule an appointment. Carolyn Burris, an east Tennessee native, earned her Bachelor and Master’s degrees in Community and Public Health Nutrition at the University of Tennessee, Knoxville. Her passion for helping those with nutritional needs brought her to Seasons. Carolyn particularly loves encouraging those struggling with food intolerance, obesity, fibromyalgia, and fatigue. NIBBLE ON THIS ARCHIVES » 4 Foods That Build The Immune System » 10 Ways to Increase Your Water Intake and Enjoy the Benefits of Water » The Truth About Buying Organic: Is It Worth The Extra Cost? » The Amazing Chia Seed! » Nuts over Walnuts! » Get Your Plate in Shape! » What’s for Breakfast ? » Fresh Winter Produce » Healthy Holiday Desserts! » Staying on the Health Track through the Holidays » Pumpkins: More Than Just Fall Decorations » Gluten-Free Can Be Healthy and Tasty!

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