Tummy Troubles?

If you aren't getting the nutrients from your food you can get strange little symptoms or even nasty big symptoms.
Stress plays a huge part in tummy problems.  Our gut feelings. We get butterflies in our tummies, sick with worry.

Scientists have found a link between the brain and the gut.  


Stressful meal times can cause havoc; eating too quickly, not chewing food, over eating & weight gain, binge eating.

There can be many reasons digestion is a problem. Wrong foods, acid indigestion, inability to break down the food you eat, heartburn, liverish symptoms constipation or just the reverse?

If you can`t digest, you can get allergies, to anything. Just giving up a specific food won`t get rid of allergies if there is an underlying problem.

Nutrition and Naturopathy are the perfect methods to solve problems with digestion. We always start with getting the digestion working properly for any health problems. When someone needs help with arthritis, heart disease, weight loss, cancer, hormonal problems especially.


The gut is connected to almost every system in the body. If you have gut problems you may have troubles elsewhere.

Reducing sugar in canned and bottled drinks healthier? Read on.......

Jamie Oliver has run a successful campaign to tax sugary drinks. Little did we think the manufacturers would replace sugar with unhealthy chemical sugar subsititutes.

Unfortunately the sugar in many of these products is being replaced with the unhealthy sugar substitutes SACCHERINE, ASPARTAME AND SUCRALOSE.

 These chemicals, and they are chemicals, affect blood sugar response and can cause allergies in susceptible people. Sucralose, when consumed in sugary drinks, caused a significantly higher blood sugar spike requiring 20% higher insulin release in the blood. This leads to insulin resistance implicating sucralose in diabetes, metabolic syndrome and obesity.

Sucralose is not digested in the small intestine, but goes into the large intestine. Once there it interferes with gut microflora, inducing glucose intolerance by altering gut flora.

When artificial sweeteners were introduced the rates of Inflammatory Bowel Disease increased. When sucralose was introduced in Canada incidents of IBD doubled, and in China IBD increased 12 fold. Why? because they disrupted  gut microflora.

90% of INDEPENDENT studies ( not studies done by industries selling the product) found that Aspartame can create health problems in susceptible people.

Xylitol and stevia are available as sugar substitutes. They are considered safe. They both come from natural sources. More importantly try cutting down on sugar. If you cut it out entirely you will find you loose a taste for it. Admittedly this is hard to do but worth the experiment!

ENJOYING YOUR GREENS? HERE`S HOW.

 

The more you eat leafy greens the more you will love them.

And, get the children started on them early in life.

Experiment with different methods and seasonings to find the way you like them best.  Some people like their greens raw or only lightly wilted.  

If you’re just beginning to incorporate these vegetables into your diet, you may want to begin by mixing a handful of greens into your salads. Baby greens, available in almost every grocery store, are bite-size and easy to toss into your bowl. Greens can be steamed or quickly sautéed. Add some fresh garlic, squeeze on some lemon juice, or sprinkle some red pepper flakes to add some zing. 

 Leafy greens can add an energizing boost to your breakfast smoothie that will last for hours. Mild greens such as baby spinach will blend into a smoothie and you  won’t even taste it. (Just watch the colors of the other items in your smoothie. For example, too much green spinach in a strawberry smoothie can end up looking gray).

Use leafy greens in your lunchbox as a salad or instead of iceberg lettuce on your sandwich. For dinner, you can hide finely diced leafy greens in your spaghetti sauce or layer in lasagna.

  

In order to receive the greatest nutritional oomph, you should eat your greens with a small amount of a healthy fat. Carotenoids and vitamin K are fat-soluble and you increase your absorption by combining your greens with healthy oils such as olive or coconut oil. Even grass-fed butter because it’s a healthy fat, too. No matter which method you choose, don’t be afraid to mix it up.


Spinach isn’t just for dips in a bread bowl, kale isn’t as confusing as you think, and lettuce doesn’t always belong drowned in salad dressing and croutons.  

Popular Leafy Greans

·       Arugula, endive, and other delicate lettuces

·       Romaine lettuce

·       Swiss chard

·       Spinach

·       Kale

·       Parsley

·       Collard, mustard, and beet greens

·        

Dark leafy green vegetables are bursting with carotenoids, folate, chlorophyll, and fiber. These compounds help stop or slow the growth of some forms of cancer. They are excellent sources of vitamins, minerals, iron, and calcium – dozens of antioxidants that battle and remove free radicals from your body.  The benefits of leafy greens affect your entire body in positive ways!

Whether or not you choose organic greens, make sure you wash and store them properly. Fill your sink or a large bowl with cold water. You can add a sprinkle of apple cider vinegar for the best results. Place the greens into the water and agitate gently with your hands. This removes any sand, grit, or bacteria attached to the leaves.  

Don’t soak the greens. Once you’ve moved them around, rinse them well and place in another bowl or on a clean kitchen towel to dry. If you have a salad spinner, give them a spin. Remove any leaves that are wilted or beginning to yellow.  

Store in a zip top bag with a folded paper towel to absorb any excess moisture but leave the bag open a bit to promote air circulation. Fresh greens, stored properly, should last up to 5 days in your crisper drawer.

The more you eat leafy greens the more you will love them. And, get the children started on them early in life.

 

 

OUR DIET CAN TALK TO OUR GENES.

 

Good diet can override our genetic tendencies.   Every pigment in fruit and vegetables enters the nucleus of your cell and interacts with your genes, which is why it matters what you eat.

By an understanding of epigenetics we can realign our genetic traits allowing ourselves a change or a new start.

You are not inevitably programmed for whatever runs in your family.

Care and attention to foods is important.

Your cells get important phytochemicals from your food. Phytochemicalsstimulate enzymes, affect hormones, have an antioxidant effect, and protects DNA,  in that they can stop unwantedcells multiplying. 

Some phytochemicals bind physically to cell walls thereby preventing the adhesion of pathogens to human cell walls. 

The phytochemical allicin from garlic has anti-bacterial properties. In fact it is the best plant antimicrobial known to man.

Phytochemicals with antioxidant activity areallyl sulfides (onions, leeks, garlic), carotenoids (fruits, carrots), flavonoids (fruits, vegetables), polyphenols (tea, grapes).

Eat “Rainbow” foods and also herbs and spices such as turmeric, rosemary, ginger, green tea,  etc.

The food we eat can talk to our genes.

What is Glycaemic Index

The Glycaemic Index is about insulin response; it contains measurements carried out on carbohydrate-containing foods and their impact on our blood sugar. GI numbers are ascribed to foods describing how much glucose (sugar) they contain.

Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore, insulin levels. GI is a strong predictor of future health. Eating low GI creates less risk of heart disease, diabetes and various cancers.

Only Low Glycaemic Products are considered suitable for Diabetics.

It’s a little tricky as the GI depends how foods are cooked.  Here is a list to give you an idea:

 Sugar 60-84

Apples 38

Honey  58-83

Xylatol**  12

Oranges 44

Watermelon 72 ( high!)

Broccoli 10

Lettuce 10

Parsnips 98

Potatoes, baked 80

White bread  71

Brown bread 69

Stevia 0

Alcohol contains few carbohydrates. It has a low GI.

 Both xylitol and stevia are now being sold as sugar substitutes.

Xylitol has a GI of 12; Stevia has a GI of 0.  They both have their distinctive tastes so it is best to try a small quantity first.

 Sweeteners:

Brown Sugar 64

White sugar 60

Maple Syrup 54

Honey 58-83

Agave 32-46

Xylatol 12

Stevia 0

 

 

* As well as heart disease, a high sugar diet is implicated in: Alzheimer’s, cardiovascular disease, metabolic syndrome, stroke, depression, chronic kidney disease, formation of gall stones, neural tube defects, formation of uterine fibroids, various cancers and on and on and n.

 

**A word about Xylatol

Xylatol has a GI of 12 and some other serious benefits too:

·         Higher Macro and Micro Nutrients than any other natural sweetener

·         17 different Amino Acids

·         5 Essential Glyconutrients, including Inulin.

·        High mineral content, being a rich source of potassium, magnesium, zinc, and iron

·       Thought to kill destructive bacteria (Streptococcus mutans) in the mouth.

 

 

 

Sugar, an addiction

 

Let’s admit it- we are a sugar-craving world.  And yet sugar is possibly the worst `food` you can over eat - if you can call it a food.

Don’t believe anyone who says we need sugar.  Carbohydrates (starchy foods) are changed into sugar by our bodies.  We get sugar from carbs; we don’t need it from sweet foods using refined white sugar.

This is what happens:

Too much sugar and refined carbohydrates produce too much glucose in the blood, and this causes an over production of insulin, leading to something called insulin resistance.  Basically, due to overconsumption of sugar, alcohol and refined carbohydrates, the body produces insulin again and again - so much so that the cells end up not responding to increased levels of insulin because they are constantly being bombarded by insulin. This causes a break down in the body’s ability to control blood sugar levels – this is the definition of diabetes, the inability to break down sugar.

 

The simple secret is to eat as little sugar as possible. Read your labels for hidden sugars (now called free sugars); see the list below. Find the healthiest sources of sugar. It’s important to remember even if a product is being touted as healthy such as maple syrup, agave syrup or honey these are still sugars and will still affect insulin levels. 

 

When reading labels these are sugar:

Dextrose

Maltose

Glucose

Fructose

Sucrose

Lactose

Corn syrup

 

Please watch Jamie Oliver`s“Sugar Rush” on Channel 4 catch up.

Next blog: more on the same subject. Type II Diabetes.

   

Your Gut and You

Gut microflora is well-known to be involved in almost every digestive complaint: IBS, constipation, diarrhoea, post-antibiotic problems and so on. More recently, many scientific studies have appeared linking gut bacteria to behaviour such autism, anxiety and depressive illnesses.

We all have approximately 4 lbs of bacteria in our gastrointestinal system or gut. Each and every one of us has their own individual profile of gut microflora. This microflora is picked up in the birth canal during childbirth. (Caesarian births experience a different implantation). A baby also gets a small amount of microflora through breast milk and also a little from skin contact - from Dad!

There are 'good' guys and 'bad' guys so it is a question of keeping these bacteria balanced. All the 'bad' guys can not be eradicated and they also have their uses. It is estimated there are over a billion different species of bacteria in our digestive system making more bacteria than cells in our bodies.