From the Doctor’s Desk: Salivary Hormone Testing Backed by Science

Saliva testing for hormones first appeared in the medical research literature in the early 1980′s. Salivary testing is becoming the testing method of choice for many reasons including: 

1. Saliva testing evaluates the “free” (active) hormone levels. A hormone has to be unbound to elicit a physiologic action. Saliva testing looks at the active hormone inside the cell, at the site of action. Saliva testing has been validated as a testing method for measuring the hormones cortisol, estradiol, progesterone, DHEA, and testosterone to name a few.
2. Saliva testing requires no needles.
3. Saliva testing has been shown to be well validated and superior than blood, with sensitivities and specificities exceeding 100% and 97.4% respectively.  Other than perfection, you can’t get much better than that.
4. According to the National Institute for Health, saliva testing is useful in “detecting various cancers, heart disease, diabetes, periodontal disease…”
5. Saliva testing is also useful in disease evaluation. Saliva testing of cortisol has been recommended as the first-line test for Cushing’s syndrome due to “high diagnostic accuracy.”

Testing hormones through saliva is backed by science. But don’t take my word for it. In fact, it’s well supported in medical literature and is the right thing to do. Below are links to several abstracts regarding salivary hormone testing. Read them for yourself and learn about the science behind this form of hormone testing.

• Belkien LD, Bordt J, Moller P, Hano R, Nieschlag E. Estradiol in saliva for monitoring follicular stimulation in an in vitro fertilization program. Fertil Steril 1985;44:322.
• Bolaji II, Tallon DF, O’Dwyer E, Fottrell PF. Assessment of bioavailability of oral micronized progesterone using a salivary progesterone enzymeimmunoassay. Gynecol Endocrinol 1993;7:101-110.
• Campbell BC, Ellison PT. Menstrual variation in salivary testosterone among regularly cycling women. Horm Res 1992;37:132-136.
• Aardal-Eriksson E, Karlberg BE, Holm AC. Salivary cortisol- and alternative to serum cortisol determinations in dynamic function tests. Clin Chem Lab Med 1998;36:215-222.

These articles are published in well-respected journals; and if you notice, they are not recent. Salivary testing of hormones has been well published in the medical literature for some time now.

Here are a few quotes from these studies:

• “…salivary cortisol may be used as an alternative parameter in dynamic endocrine tests.”
• “…assessment of ovarian function…can be performed precisely with the saliva estradiol assay.”
• “…saliva collection has provided the medical and research community with an excellent medium for the monitoring of plasma steroid levels.”

Nowhere else in medicine do we blindly treat people without assessing a baseline and post treatment level(s). Balance is the key; not one individual hormone. Unfortunately, the medical field is very slow to learn and change.

For more information about salivary testing, read Evaluating Hormones Requires More Than Just a Blood Test.

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!”

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!

Cheers To Good Health: Drink Your Omega 3′s With This Smoothie Recipe

 

Cheers to Good Health: Drink Your Omega 3′s With This Smoothie Recipe by Carolyn Burris MS, Nutrition Counselor at Seasons of Farragut You’ve most likely run across an article or news story recently that highlights the incredible benefits of omega-3s. But why are these little nutrients so popular? Omega-3s are one of the most studied nutrients in the world and a growing body of scientific research indicates that these healthy fats are helping to prevent a wide range of medical problems. So what are omega-3′s? Omega-3 fatty acids are considered essential fatty acids necessary for our health. Because our bodies don’t produce them, we must get them from our diet. Why do we need omega-3′s? 1. Reduce Inflammation Research indicates that omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, auto-immune disorders, dementia, and arthritis. 2. Improve Mental/Neurological Health Omega-3 fatty acids are highly concentrated in the brain which indicate that it is important for cognitive (memory and performance) and behavioral (and mood) function. Researchers have found that cultures that eat foods with high amounts of omega-3s have lower levels of depression and that fish oil may help minimize the depressive symptoms of bipolar disorder. 3. Benefit Female Health & Reproduction Studies have shown the EPA and DHA supplementation during pregnancy boosts the health of pregnant women and the development of their babies. In fact, infants who do not get adequate omega-3 fatty acids from their mothers during pregnancy are at risk for developing vision and nerve problems. 4. Improve Heart Health Omega-3 fatty acids appear to lower the overall risk of death from heart disease. Fish oil may reduce arrhythmias and those who take fish oil supplements after a heart attack cut their risk of having a repeat heart attack. Eating fish (a good source of omega-3s) once or twice a week may significantly lower the risk of stroke. How much omega-3 do we need? It is important for you to know that you need to have a proper ratio of omega-3 and omega-6 in your diet. The typical American diet (high in meats and processed foods) most often tends to contain 14-25 times more omega-6 fatty acids than omega-3 fatty acids. A good balance of omega-6 to omega-3 is 3:1 or better yet, 2:1. If you decide to supplement, discuss this treatment with your doctor first for the recommend dosage based on your deficiencies. Flax and chia seeds are excellent sources of omega-3 fatty acids. Here is a breakfast smoothie recipe packed with omega-3s, protein, antioxidants, and more! Chia Flax Protein Smoothie Serves 2   Ingredients 2 ½ cups flaxseed milk, unsweetened 1 small banana 1 cup frozen organic raspberries or strawberries 1 scoop grass fed whey protein or chia/hemp plant protein 2-3 tablespoons chia seeds 1 tablespoon raw honey or stevia to sweeten (2-3 packets) Directions Place in blender on high until well mixed. Enjoy! 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!

 

Top 5 Reasons for NOT Buying Supplements at Discount Stores: Pharmaceutical-Grade Supplements Explained

Over 75 percent of the world’s population takes some kind of supplement daily. I am a huge advocate of supplements. Everybody should be taking, at the very least, a multi-vitamin. We just don’t get the same nutritional value from our foods that our parents and their parents did.

But will any source do? The quality of most over-the-counter (OTC) supplements just won’t cut it. The old adage “You get what you pay for” still rings true. If it costs $5 for a month’s supply of a particular vitamin, you are getting the quality of that $5, which is not much. So why pay $40 for that same vitamin because it is labeled “pharmaceutical grade?” Let me explain.

As stated by Health*Edge Sciences, there are three grades of raw materials in the U.S.:

• Pharmaceutical Grade
• Food Grade
• Feed Grade

Pharmaceutical grade is defined as greater than 99% purity without binders, fillers, dyes, or other substances. Food grade means it safe for human consumption. And feed grade implies it is safe for animal consumption (which usually ends up as human consumptions…but that is an article for another day). And can the FDA monitor all these supplements in the Unites States? Of course not. It is beyond their scope and ability.

Let’s make break down pharmaceutical grade into a more applicable definition.

1. Quality

Many supplements will only contain 10% of the raw material and 90% of other fillers. 

2. Contamination

Lack of purity or contamination has been a long-standing problem. From news reports, you might already know that Mercury-contaminated fish had been used in many Omega-3 supplements. That’s not the case with pharmaceutical grade supplements as they commonly exceed the definition of “pharmaceutical grade.” For example, Nordic Naturals exceeds both the Norwegian Medicinal and European Pharmacopoeia standards.

How about globally? According to ConsumerLab in 2002, 5-10% of all supplements were contaminated with lead. Lead in any level is toxic to the body. To have any contamination of such toxic substances as Lead and Mercury is simply unacceptable. Lead and Mercury are listed #2 and #3 respectively, in the 2007 Agency for Toxic Substances and Disease Registry‘s toxicity rankings.

3. Bioavailable

All supplements and prescriptions have fillers in them. These fillers are needed, but they can cause many problems with the supplement. First, they can actually inhibit the absorption of the product, leaving the products completely useless. Second, the filler can be toxic to the body. Third, the filler can be a common allergen.

4. Active Form

The key to a good vitamin is not just if the vitamin/supplement is absorbable, but is it absorbable in the active form. Why is this important? One example is the energy required to convert from an inactive to active form. Many of the clients that we see  at Seasons struggle with energy production, ATP. The conversion of inactive to active requires enzymes, which requires energy. We conserve energy by giving the supplements in the active form when at all possible.

The most common prescribed vitamin B12 on the market is cyanocobalamine. The body makes cyanide as a by-product of the break down of cyanocobalamine. Obviously, we want to avoid the introduction of any potentially toxic substance to the body. At Seasons, we choose to give the active form of Vitamin B12, methyl-cobalamine, to avoid this toxic by-product. There is no reason to give the inactive form of Vitamin B12.

5. Third Party Testing

A good test of any product, is not what you say about it, but what third parties say. This is one of the big benefits of pharmaceutical grade supplements. They will be tested by third party companies to assure quality, potency, and absence of contamination. Of course, there are some “pharmaceutical grade” companies that don’t follow these standards, and this is the reason to work with your Integrative Medicine physician to ensure that your supplements are of the highest quality.

Yes, Virginia, There Are Zombies About

4 Foods That Build The Immune System

4 Foods That Build The Immune System by Carolyn Burris MS, Nutrition Counselor at Seasons of Farragut Early fall has come with cooler temperatures that challenge our adjusting immune system. What can we do to build our health and keep our immune system hardier through the fall and winter? Your immune system combats viruses, infections and disease. It is also responsible for destroying cells within your body when they become cancerous. Numerous factors affect your immune system, including lifestyle habits, environment, diet, age, stress and genetics. Studies have established that one of the most important factors in supporting and strengthening a healthy immune system is good nutrition. Healthy eating can help keep your immune system poised to function properly. Poor nutrition results in more infections, slow healing from injury and infections, and increased susceptibility to symptoms and complications. Strengthen your immune system with these foods. 1. Superfoods. Some foods have been coined “superfoods” because of their high nutrient content, antioxidant content, protein levels, essential fatty acids, and fiber. These foods have potent immune system-strengthening perks and may also reduce the effects of medical conditions. Incorporate a variety of superfoods into your diet such as blueberries, avocados, spinach, and kale. 2. Antioxidants. Many of the richest sources of antioxidants are found in fruits and vegetables. The antioxidants vitamin A and vitamin C help give fruits and vegetables their color and provide potent virus and harmful bacteria combating benefits. According to Dr. George L. Blackburn, associate director of the division of nutrition at Harvard Medical School, you need at least 5 – 9 fruit and/or vegetable servings daily, and these foods should fill at least two-thirds of your plate. The varieties that are high in vitamin A, C and other immune-fighting nutrients include leafy greens, mushrooms, bell peppers, broccoli, brussels sprouts, carrots, tomatoes, berries, asparagus, papaya, winter squash, oranges, and mangoes. 3. Protein. Protein is also an essential nutrient for a healthy immune system. Research studies show that deficiency of high-quality protein can result in depletion of immune cells, inability of the body to make antibodies, and other immune-related issues. High quality protein, such as eggs, seafood, wild game and organic, free-range poultry and meats provide significant amounts of protein and nutrients like iron, B vitamins, and zinc. Low zinc intake has also been associated with increased risk for infections, such as pneumonia, in people with compromised immune systems. Fatty fish such as salmon, mackerel, tuna, cod and halibut provide additional benefits of omega-3 fatty acids which helps reduce inflammation triggered by infection, injury, and disease. Other omega-3 rich food sources include flaxseeds, chia seeds, walnuts and leafy green vegetables such as spinach and kale. Also, consider eating dried beans and peas for their immune-boosting protein and fiber rich content. 4. Whole grains. Whole grains also provide a variety of vitamins, minerals, and fiber that contribute to immune system function. Examples of whole grains include organic forms of oats, spelt, brown rice, wild rice, and popcorn. Whole grains also provide vitamin E which is an antioxidant recommended by the ADA for the immune system. Commit to healthy eating and take care of your body. Maintaining your immune system’s ability to fight is like maintaining a car – it needs the proper fuel! Here is a recipe packed with immune fighting nutrition! Healthy Glazed Honey Mustard Salmon with Lentils and Kale Serves: 4 Hands-on time: 15 minutes Total time: 45 minutes Ingredients 1 cup brown lentils, picked over and rinsed 8 oz kale, chopped (about 8 packed cups) 4 6-oz wild-caught salmon fillets 1 tbsp raw honey 2 tbsp Dijon mustard ½ teaspoon garlic powder Ground black pepper and sea salt, to taste Olive oil Directions Preheat oven to 450°F. In a large saucepan over high heat, bring 4 cups water to a boil. Add lentils and kale. Cover and simmer over medium-low heat for 25 minutes, stirring occasionally. Remove lid and simmer 5 to 10 minutes more or until lentils and kale are tender. Season with salt and pepper, to taste Meanwhile, place salmon fillets in a baking pan and brush with olive oil. Season salmon with garlic powder, salt and pepper, to taste. Bake for 12 minutes. In a small bowl, stir together honey and mustard. When salmon is ready, remove fillets from oven and coat thoroughly with honey-mustard glaze. Return to oven and bake 10 to 15 minutes more or until cooked through. Divide lentil mixture among 4 plates. Top each with a salmon fillet and serve immediately. This Nutrition Update is brought to you by Seasons. For more nutrition tidbits, visit our website at seasonswellness.com. 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 » 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!

 

Smart Foods to Help You Focus and Boost Productivity by Cody Larson

You’ve no doubt heard the old saying “You are what you eat.” Well, recent medical research has highlighted links between diet and improved mental functioning, raising the distinct possibility that, in fact, “You think what you eat.”

That could be encouraging news for youngsters diagnosed with attention deficit hyperactivity disorder (ADHD), seniors struggling with the onset of dementia and anyone who desires to think more clearly and focus for longer periods of time.

Lots of foods are rich in the vitamins and other nutrients that can boost cognitive functioning, some which are well-known and others that are less-familiar. Among them:

Blueberries: Regular blueberry consumption has been shown to improve memory function. Blueberries are rich in antioxidants, which aid in preventing damage caused by free radicals. And the good news doesn’t stop there. Research has also found that these little blue jewels can reverse age-related diminishment in coordination, balance and motor function.

Eggs: Did you know egg yolks are rich in choline, an important nutrient in improving memory function?

Broccoli: According to the authors of “365 Ways to Boost Your Brain Power,” broccoli – or, more specifically, broccoli sprouts – is a super food that has been linked to staving off the onset of Alzheimer’s disease.

Flax seeds: Flax seeds are packed with alpha-linolenic acid (ALA), a fatty acid considered beneficial in combatting a range of health conditions, including heart disease, cancer and high cholesterol. Some evidence also suggests benefits for the brain’s cerebral cortex, where sensory information is processed.

Salmon: Rich in omega-3 fatty acid, salmon promotes the growth of brain tissue, helping counter the effects of Alzheimer’s disease and other age-related cognitive disorders.

Chocolate: For those with a sweet-tooth, perhaps the most exciting news to come out of medical research in some time is that eating chocolate can sharpen cognitive ability. Yes, chocolate! And both dark and milk chocolate have benefits. Dark chocolate is rich in antioxidants and can improve mental focus and concentration; milk chocolate is believed to improve memory and reaction time. (So, have your doctor write you a prescription for a 30-day supply of Hershey’s bars immediately!)

Foods to Avoid

If, after adding some of these super foods to your diet, you haven’t experienced the benefits you were hoping for then it’s time to consider taking certain foods out of your diet. Many people are unaware that they have food intolerances that can have a negative effect on cognitive functioning.

For example, some people may experience a turnaround after removing wheat and gluten from their diets. For others, yeast, dairy products, soy or corn may be the culprit. If you think you may have an intolerance to any of these foods, cut it out of your diet for a few weeks and see whether your ability to focus improves. (Food Sensitivity Testing is also available for a more in depth screening of reactions to over 300 foods, chemicals and other substances associated with inflammation that are linked to chronic health problems.)

Your brain is full of potential, but in order to reach that potential you need to treat your brain to a healthful buffet. Start by adding some of these super foods to your diet and getting rid of any foods that may be causing you more harm than good.

 

About the Author

Cody Larson works with the Jacksonville University School of Nursing where he regularly writes on topics regarding general health and wellness. You can follow him @codylarson on Twitter.

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