My hometown is waking up…are You?

Muskegon pic little louRegaining Our Health part 1

This journey helping others regain wellness is an exciting one. From the “Natural Mommy”s building their childrens’ innate immune systems, to the monthly Nourishing the Lakeshore (Century Club) and Let’s Talk Wellness meetings (Unity of Muskegon) to the clients eager to reduce their medications due to side effects, to those who just want to eat better shopping at Sweetwater, we are waking up. People in and around Muskegon are learning that what they put in their mouth and on their body affects how they feel. And then there are the fermenting classes and Fermenting the Lakeshore group, but we’ll talk about that next time.

New people approach me every week asking what they can do. Everyone knows someone, often themselves, with aches and pains or a diagnosis of an auto immune disorder. So many have GERD or other digestive problems, achy joints (aka digestive problems), hair loss, mood issues and weight gain (especially around the middle). How about you?

The imperative here is self-EDUCATION.

The answer to these issues is complicated and yet very simple. Healing boils down to reducing our toxic exposure and increasing our intake of nutrients to build strong bodies/immune systems. However, with so much profit driven mis-information out there, figuring out what to do is confusing.

Let’s look at our food. Our supply has gone toxic – from GMO seeds (i.e. corn, soy, sugar beets, canola, zucchini) to pesticides used on those seeds, to the harmful processing of our milk and animal products, to the over-hybridized wheat which is making everyone gluten sensitive. And don’t even get me started on excitotoxins like MSG, aspartame, and splenda that give people the impression diet sodas help them lose weight (when the reverse is true).

Personal care products
are filled with carcinogens and toxins. We can’t quantify yet how much they contribute to obesity and illness. Then add chemical cleaning products and air fresheners and our personal toxic load goes over the edge into illness.
Fire at Pere Marquette

What’s the answer? Clean up – your personal care regimen,  your cleaning supply closet(vinegar is great), and any other product you use at home, work or in your car.

Another step, of course, is getting safe, clean, nutrient dense foods to build your body. Yes, you are what you eat, and this is serious. Your source for dietary information must be objective and without a motive for profit (the USDA has a goal to sell agricultural goods – remember this). I have helpful articles and recipes on my site that I use to educate people back to the radiant health that is their birthright. If you haven’t already, I encourage you to work your way through the articles on my START HERE page with links to other researched pages I trust.

We will talk soon about the gut microbiome – part 2 of Regaining Our Health

Wishing you real food for real health so you can be real happy.




Yummy Good for You Casserole

DSCF1810Over time I created this recipe as a teaching tool because each of the ingredients is chosen very deliberately for it’s health benefits (ok, the seasoned salt is just for simplicity).

1 pound grass-fed ground beef or breakfast sausage (sausage will make it have more “wow”)

1 organic medium size onion – chopped to your liking

1 – 2 cloves organic garlic (crush and let sit 10 minutes before cooking to maximize the nutrient content)

1+ tsp sea salt

2+ dashes of turmeric (helps prevent cancer)

1+ tsp seasoned salt (I use Simply Organic All-seasons salt) or any herbs and spices that you like

1 big bunch kale or ½ small head of cabbage (or any mixture there-of and the more the better for you) – to clean kale, let soak in tepid water and 1T vinegar for 15-30 minutes then rinse each leaf

1+ T – Bacon grease (from grass fed bacon) or organic butter

2 cups organic rice (soak at room temperature 7 hours or overnight in enough water to cover it with 2 T apple cidar vinegar or whey – drain before cooking)

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Start cooking the rice according to the instructions minus about 1/3 of the water requirement (since the rice is soaked). Bone broth is a flavorful healthy liquid to cook your rice in. You could add a tablespoon of coconut oil to the water to keep it from sticking and add some luscious medium chain fatty acids.

Brown meat with onions in a stainless or cast iron skillet for which you have a lid. Don’t drain the fat. Add garlic. Finely chop (or use kitchen scissors) the greens and put on top of the meat mixture. Sprinkle salt, turmeric and seasoned salt on greens. Put bacon grease or butter on top. Cover and simmer while the rice continues to cook. The greens need a good ½ hour or more.

If you have room, stir the rice together with the meat/green mixture and let simmer another 15 minutes. If you don’t have room in the skillet pan, put all the ingredients in a casserole and bake covered for another 15-30 minutes at about 300.

Sample taste…you might want more salt or seasoning, or bacon grease. Be daring!

Would you like it to be even more of a superfood casserole?…add grass fed liver pieces. (I haven’t been ready to do this just yet.)

Don’t want to use rice? Finely chop potatoes (you can do this in the blender) and put them in the same time you add the greens. Want color? Add a finely chopped carrot when the meat is about halfway cooked. Mix and match! When you cook with bacon grease, butter and seasoneing, it always comes out tasty!
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To get the full benefits of all the nutrients, consume a couple tablespoons of raw, fermented sauerkraut with the casserole.
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Special thanks to Nicole and Sarah – 2 of the world’s most awesome Moms.

Until next time…wishing your real food, for real health so you can be real happy.




Alzheimers and a Must See Video

After speaking with Dr. Bruce Fife two weeks ago, author of The Coconut Oil Miracle, I was reminded of what a miracle the medium chain fatty acids in coconut oil can be to those with memory loss. I dedicate this article to two special women in my life who I think could be helped by its use.


I met the doctor in this video a few years ago at a national Weston A Price Foundation conference. Since that time, her husband continues to increase his functioning – not decline, like we’re told the course of Alzheimer’s generally goes. Yet, the information is not out there on mainstream media. Why? Well, who can profit? Not the pharmaceutical companies.

In my past posts on coconut oil and it’s uses I highlight additional benefits of this wonderful natural substance as well as a myriad of ways to include it in our daily lives.

If you or someone you know suffers from memory loss, Alzheimer’s, Parkinsons, or any neurological dysfunction- Please share this post with them. I continue to hear stories, almost daily, of health issues that are improved with the use of coconut oil. That’s exciting to me.

As always, wishing you REAL food for REAL health so you can be REAL happy.

Here is an additional link for further information on Dr. Westport’s work with her husband using coconut oil.




What’s with the Coconut Oil?

This is the first in a 2 part series on consuming coconut oil and coconut products. While this article addresses the “why?” the next article will be the “how”.

Talk about a super food

For balanced energy, blood sugar and health

One of the primary things I suggest for my clients (and family and friends) to consider is adding coconut oil into their lifestyle. The reason is 2-fold. First and foremost we have got to get those toxic vegetable oils out of our diets. We were told they were good for us because of the polyunsaturates, right? However, the truth was skewed to benefit the edible oil industry. The process by which they are made is downright scary. Vegetable oils (i.e. corn, soy, canola, etc) become even more toxic when they are heated. These oils, as well as margarine, were NEVER good for us, but their sale is good for market share. Unfortunately, what is on TV and in the media does not have to be the truth, it just has to make money.

The second reason is the plethora of benefits the human body can gain from consuming coconut oil (orally and through the skin). Read on.

From Sally Fallon’s foundational Nourishing Traditions – The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats we learn how oils like coconut and palm have protected third world tropical communities from fungus and bacteria in their food supply for generations. As more recent generations have switched to poly-unsaturated vegetable oils, the incidence of intestinal disorders has increased. This is because coconut oil is chalked full of medium chain fatty acids (also called medium chain triglycerides) like lauric acid which has strong anti-fungal, anti-viral and anti-bacterial properties. The only substance that has as much lauric acid is human breast milk – liquid gold to an infant’s developing immune system. The body changes the fatty acid to mono-laurin which can destroy lipid coated viruses like HIV virus, measles virus, herpes simplex virus-1 (HSV-1).

From Dr. Ray Peat we see: An important function of coconut oil is that it supports mitochondrial respiration, increasing energy production that has been blocked by the unsaturated fatty acids we been told to consume for the last several decades. While these polyunsaturated fatty acids inhibit thyroid function on many levels, coconut oil can promote thyroid function by reducing those toxic effects. It allows normal mitochondrial oxidative metabolism, without producing the toxic lipid peroxidation that is promoted by unsaturated fats. This assistance with metabolism helps with weight control, something most of my clients are concerned about.

From Dr. Bruce Fife: Consuming coconut oil slows down sugar being absorbed in the bloodstream and helps with the secretion of insulin by the pancreas. We all depend on our pancreas so whether you’re diabetic or not, this is positive for your body.

So coconut oil increases our immunity, helps our pancreas, blood sugar, thyroid and metabolism. Does it do anything else? According to an article by Dr. Mary Enig it helps improve heart health promoting normal platelet function. The liquid vegetable oils in the grocery store do the opposite – they increase platelet stickiness which can lead to blood clots.

After starting consumption of coconut oil on a regular basis, clients tell me they feel better than they have in years, their skin is more supple, and they don’t get hungry (and subsequently don’t snack too much like they used to). However, the most exciting case study of which I am aware regarding the benefits of coconut oil comes from Dr. Mary Newport whose husband has shown remarkable cognitive and functional gains since he began to consume coconut oil. Dr. Newport, medical director of the NICU (newborn intensive care unit) at Spring Hill Regional Hospital in Florida, watched as her 53 year old husband became incapacitated by early onset Alzheimer’s. When conventional medication failed to help his condition, Dr. Newport (after much research) decided to try using coconut oil because of the medium chain triglycerides. The liver converts MCTs directly to ketone bodies, which are then available for use as energy by the brain. Her husband just celebrated his fourth year of improved functioning, not the regression usually seen in Alzheimer’s patients. We aren’t aware yet what it can do for the “average” brain.

So much to ponder…

Next week we will take a practical look at how to add this wonderful substance to your life everyday. Adding coconut oil to one’s diet is easy on the body since most of the fatty acids in it do not require bile for digestion. And the body turns them directly into energy providing fuel to meet the activity expectations we have for our busy lives.

Until then, wishing you REAL food, for REAL health so you can be REAL happy.




Why Organic?

sustains us and the planetIn my last article I touched on how what we put on our skin affects our health. Hard for some people to believe. Today we’ll look at the more accepted premise – we are what we eat. Think about it. We consume “stuff” and it becomes our bodies. Shouldn’t we be aware of what is in that “stuff”? What we put in our mouth is the #1 contributor to our wellness (or lack thereof). The way we eat changes our immune system, our muscles and joints, our brain and moods. With the degradation of the food supply, our wellness is running into major trouble.

So let’s take a look at pesticides. Organophophate pesticide poisons were developed during Hitler’s reign as chemical warfare. And we’re using them on our crops?? There are over 180 identified pesticides used in this country that are endocrine disruptors. That means they mess with our hormones (like insulin) which oversee the functioning of all the necessary activities in the body. The average American consumer is exposed to between 5 and 10 pesticides per day on the Standard American Diet (SAD) . Even with a well functioning liver, those toxins are going to build up. Proponents of the chemical industry say the trace amounts in our food are too small to negatively effect health (100 parts per billion). Did you know that the NuvaRing, the birth control vaginal ring, contains .019 parts per billion and it prevents reproduction?! Albuterol, the asthma inhaler, works at 2.1 parts per billion, quite effectively for those in distress. We’re kidding ourselves if we think the pesticide residues in and on our food are inert.

Why aren’t physicians advising everyone to eat organic? Because they are not being educated about the damaging, even life threatening effects of pesticides on living cells/tissues/bodies. They’re treating diseases AFTER they occur. The information is out there, but it has not been considered a priority in med school. Who is going to advocate for including it in the curriculum?

Consider this. Back in the 80’s when I was raising my family, kids just didn’t have the health problems they’re having today. It was rare to see a child or adolescent with high blood sugar or blood pressure, abnormal cholesterol or triglycerides, or a waist size above 40 inches. Now, 2/3 of high school students have at least one of these markers (Dr. Alan Greene, lecture to organic farmers, 2009). During the last 30 years our food supply has experienced MAJOR compromises (pesticides, GMO’s, high fructose corn syrup, additives, preservatives, colorings, and more). The way we are feeding our children is setting them up for a lifetime (often abbreviated) of illness.

So let’s talk about diabetes for a minute. Studies have confirmed a link between diabetes prevalence (and auto-immune diseases) and pesticides. Adult onset diabetes is now called type II diabetes because so many young people are getting it. A diagnosis of diabetes for a child is likely to reduce their lifespan 10-20 years. The cost of caring for them over their lifetime is estimated somewhere between $300,000 and $3 million – per child! Why then, do we continue sourcing our school lunches from conventionally grown and processed foods? Because it’s cheap, “inexpensive” if you will. We can feed a lot of children for very little money. The long term price tag however, is astronomical. And the pain and sadness are priceless. Imagine what we could do if we spent more for organic food and prevented diabetes in thousands (and thousands) of young people.

OK, so pesticides are dangerous. What about the hormones they use to fatten up livestock, make more milk and get those huge chicken breasts we think are good for us? Well, there is NO evidence anywhere to show the safety of the hormones used on animals. There are studies however, that show increased cancer in people who consume conventionally raised meat. That was why in 1989, Europe banned the import of meat raised in this country.

The great thing is, there are farmers with integrity out there that understand the connection between sustainable farming and sustaining human life. Animals raised on smaller farms are roaming the grass in the sunshine and taking in life sustaining nutrients that are passed on to us when we eat them. Organic vegetable and fruit farmers do not use toxic, cancer causing pesticides, AND they add needed minerals back into the soil so plants and trees can bear produce that builds healthy human bodies. Research shows that organically grown foods contain significantly more nutrients and antioxidants AND those nutrients are more bioavailable to your cells. Anyone who consumes organically raised food on a regular basis also knows it tastes great! I encourage you to find local sources for organically raised food. There are more and more every day as we spread the word of true healthy living.

Until next time…Wishing you real food for real health so you can be REAL HAPPY.
Additional recommended reading:
Mounting Evidence Links Pesticides to Parkinson’s Disease
Serum organochlorine pesticide residues and risk of gallstone disease: A case-control study in Xiamen.
Childhood brain tumors, residential insecticide exposure, and pesticide metabolism genes.
New study confirms atrazine’s effects across a range of species (including us)
Organic Foods Contain More Nutrients!
Study links Honey Bee Deaths to Corn Insecticides




Eat Red Meat!*

* from grass fed cows – local farms if you can

I just got done listening to an interview with Dr. James Carlson about the importance of red meat and saturated fat in the diet and how the recent study that came out from Harvard is fraught with poor research and advice. That report says any level of red meat consumption increases the rate of mortality. I strongly encourage you to take a listen at red-meat-bane-or-boon.

Dr. Carlson is the author of a book entitled Genocide: How Your Doctor’s Dietary Ignorance Will Kill You. Think about that title, please, because it speaks a sad and deadly truth. Dr. Carlson specializes in treating patients with heart disease, diabetes and obesity and does so by encouraging his patients to eat more red meat and animal products and reduce their consumption of whole grains and fruits. He says he sees “wonderful health benefits” when they change their diet in this way.

Because I know how busy everyone is and how inundated we are with SO much information, I felt compelled to note some of the highlights of the interview. This is very very important information that is contrary to the mainstream ill-advice the media is perpetuating.

The above mentioned “study” is based on questionnaires filled out by people from memory. Inferences were then drawn from those results. Lifestyle factors (confounding factors) like smoking, drinking, BMI and being sedentary were not adequately considered. No differentiation in the source of the meat was made. So corn fed, hormone and antibiotic laden factory cows were put in the same catagory as beef from cows raised in the sunshine on pasture. There is a difference. We are what we eat and the cows are what they eat.

Dr. Carlson points out in the interview the importance of cholesterol and saturated fat in the diet for proper nervous and circulatory system function. As a biochemist, he stresses that the danger comes not from eating cholesterol but from when our body creates cholesterol out of glucose and fructose. In the modern U.S. diet, this means processed food – and items like whole grains, pasta, rice and fruit. These products contain an overabundance of carbohydrates that break down to simple sugars which form the cholesterol that causes deadly plaque in the arteries. When his patients back off on carbs, their critical lab numbers (i.e. blood sugar and blood pressure) improve. He also contends that he has seen HDL increase more with the consumption of good saturated fats than with exercise.

Denise Minger’s analysis of the Harvard study was discussed. I encourage you to look further into her critical, well written examination of the faulty research.

Carlson’s “take home” from the interview is to be VERY cautious about the advice from this study. He ends by saying if you’re obese and have issues with diabetes and heart disease, grass fed red meat is the way to go (and back off whole grains and fruit)…based on his clinical practice of over 20 years.

As always, I encourage you to do your own research and come up with your own conclusions.

Until next time, wishing you Real Food for Real Health so you can be Real Happy




What We’ve Learned from Traditional Diets

http://www.tngparentsgroup.org/weston_price
Our standard American diet is sad; sad because its consumption is making us sick. Rates of cancer, diabetes and heart disease, as well as obscure diseases and behavioral problems in children are higher than ever.

Theories of healthy nutrition come and go, which only adds to the confusion about what we should eat to be healthy. The food industry loves this because then we all just throw our hands up and say…”everything is bad for you.” This is just not true. While sifting through all the claims and advice is not easy, when you use common sense and diligence, the truth emerges.

Fortunately we have the work of Weston A Price to show us what people who were truly healthy ate. Dr. Price identified 14 groups of disease free people. If we look at the diets of these hearty people we see they had similarities with each other but were very different to how we eat today. These common factors helped them build strong bodies that resisted disease.

Here are the 9 common characteristics of these life sustaining diets. Compare them with how you eat – could there be a correlation with your own aches, pains, tooth decay and other health problems? The answer is yes.

1. 30% to 80% of calories were from fat

2. Unrefined salts were eaten regularly

3. Lacto-fermented foods provided healthy bacteria for the intestine (this is where our nutrients are taken in to build our cells)

4. Absolutely no denatured/refined foods were eaten (no flour, sugar, lowfat milk, refined vegetable oils, food additives)

5. Some animal food was consumed by every group, be it raw milk or products made from it, fish, eggs, beef, pork or insects and reptiles

6. Nuts, grains and seeds were always prepared to neutralize substances in them called anti-nutrients

7. Preparation methods included cooking, soaking, sprouting and fermenting and some animal foods were consumed raw (milk and meat).

8. The amounts of omega 3 and omega 6 oils were about equal. Today that ratio is often 1:20 which has a devastating effect on our cells, particularly in the brain

9. All cultures used animal bones, usually to make bone broths.

These people ate REAL food they took time to prepare with love and care. And that food became their bodies through digestion and assimilation.

Are you eating REAL food? Think it might be time to?

If you see this as possible in your life, good for you, because it is. Large numbers of people are healing themselves by returning to traditional diets. The Weston A Price Foundation website is a wonderful resource. Each of the above issues will be addressed in detail in future articles on this blog.

Until next time, wishing you Real Food for Real Health so you can be Real Happy




Deepak Speaks about Modern Medicine

Short and to the point. A physician who speaks the truth.