Tag Archives: diet

The Perfect Time of Year For a Cleanse

A new year is upon us and with that comes resolutions involving more trips to the gym and less trips to the fridge.  Resolutions, both big and small, are always heavy on January 1st due to the chance at a new start or big change that the date represents.

While personal cultivation can and should be taking place constantly throughout each year, we can’t deny the symbolic, cultural opportunity the new year presents.  It is because of this that the idea of a cleanse and/or detox is ideal to clean the slate and start you out on the right foot.

No matter how healthy or cautious you may be, exposure to harmful chemicals and toxins is inevitable.  Some of these cause immediate damage, while others can accumulate in your body, leading to future damage, especially as the accumulation builds.  Other times these outside invaders (some invited, some not) can cause damage to various organs in the body like your brain, liver, or gut, leading to future issues due to sub-par function.  Think of a leaky gut here, coupled with food sensitivities, systemic inflammation, autoimmunity, and more.

There are many different types of cleanses that serve to assist in ridding your body of the various wastes and toxins that have accumulated in your tissues throughout the holidays, this past year, or your whole life.  Through various dietary restrictions and supplemental support, your body is allowed the opportunity to calm itself rather than being on heightened defense or attack. Toxins are mobilized and detoxified through the liver and thus prepared for removal by way of excretion.

Depending on the type of cleanse utilized, the intestinal tract is also relieved of the constant bombardment of processed foods, grains, and sugars.  This allows your major barrier system and site of 80% of your immune system to begin to heal.  Providing additional support can then help repair, rebuild, and refortify the wall between you and the chemicals, bacteria, and other pathogens that can and may have already been disrupting your internal systems causing inflammation, organ malfunction and an over or under active immune system.

Depending on your personal goals and individual health condition, it is important to select a cleanse/detox program that is not only going to relinquish the inflammatory external stimuli, but deliver support for the systems involved in the process (liver, intestines, kidneys, etc.).  For example, you want to provide the body with the proper support to mobilize any toxins from the fat cells throughout your body and then provide the necessary co-factors to convert them to a water soluble form so that they can be eliminated.

An added bonus to any adequate program is the opportunity to reap the benefits of a sustained restricted diet.  This involves sticking to a menu where the usual hyper-allergenic and problematic foods are avoided for 3-4 weeks.  This is the basic premise behind a standard elimination diet and allows your body to completely eliminate certain potentially problematic proteins from the body.

At the conclusion of the cleanse you now have the option to reintroduce any of the foods you avoided.  When you do this one by one it provides the opportunity to identify potential sensitivities by way of a rash, headache, fatigue, bloating, etc.  Or after refraining from ingesting a certain food you may decide to forego reintroduction altogether and eliminate it outright from your usual meal routine.

To reiterate, and at the risk of being too cliché, the new year provides the perfect time to clean out and restart, repair, rebuild, and recharge your life.  A cleanse/detox program can serve as an ideal way to not only take your health to the next level, but can be quite physically and mentally liberating as well.

If this sounds exciting to you then please, by all means give us a call (321-848-0987).  Together we can sit down (in person or over the phone), discuss your health history, identify your goals, and ultimately construct a plan to leave you refreshed and recharged for 2014 and beyond.

What Causes That Post Meal Crash?

It seems as though nodding off after a holiday meal is just as much of a tradition as eating a Christmas tree or decorating a Thanksgiving turkey.  (Did you catch that or did I catch you drowsy from your last meal?) But why does this happen?  And worse, are you someone who is routinely tired after meals, regardless of the time of year?

The reason behind this varies depending on your specific situation, but mainly involves too many carbohydrates and poor blood sugar control.  Ideally, when we consume carbs/sugars the pancreas releases a proportionate amount of insulin which then delivers the glucose (end result of crab breakdown) to our cells for energy.

On one level we have someone who usually eats relatively healthy, but just consumed a carb load as if they were preparing to hibernate.  The flooding of glucose into the blood alarms the pancreas who, being the diligent little organ he is, dumps insulin to handle the carb load. (Elevated insulin levels due to too many carbs or outright insulin resistance is also not a good thing and has been linked to everything from inflammation to autoimmunity and cancer).

The pancreas wants to make sure all the glucose can catch a ride to a cell so it overcompensates with the amount of insulin secreted.  This also happens with people who have poor blood sugar control (aka dysglycemic).  The end result here is the glucose being cleared from the blood so rapidly that you have now gone from one extreme to the other; from blood sugar spike to crash.  This can lead to symptoms of hypoglycemia; which include light headedness, headaches and feeling tired.

Another reason for the post meal siesta occurs when our tissues become resistant to the insulin that is attempting to clear the blood of and deliver glucose.  This can also happen from over doing it on carbs and is the mechanism behind diabetes type II.  Anyone concerned with intelligently controlling your weight should perk up for this explanation.

When your tissues become insulin resistant due to poor diet, lack of exercise or binge eating, the glucose remains in the circulating blood causing damage to your brain and blood vessels. (We then have our body’s natural bandaid called in (cholesterol), to patch up the damage from the dysglycemia and insulin resistance.)

Your body wants to keep your blood glucose levels under control, so when plan A doesn’t work (glucose cleared from blood by insulin), plan B kicks in.  The glucose is then converted to triglycerides and stored around your midsection as, you guessed it, fat.  In many cases it’s excess carbs, not fat in your diet that leads towards poor blood sugar control, possible diabetes, insulin resistance, aaaaand additional weight gain in the form of glucose being converted to and stored as body fat.

This conversion of glucose to triglycerides en route to your fanny is a process that requires a lot of your body’s energy/fuel.  So much so that it actually leaves you tired and crashing, and thus we have the post meal coma.

Add to this the fact that this process can also raise serotonin levels.  As we’ve discussed in past posts, serotonin is actually the precursor to the sleep hormone melotonin, and because of that can induce drowsiness.  This is also the reason turkey knocks you out as it contains the precursor to serotonin, tryptophan.

Hopefully this sheds some light on the subject for those curious about why we hit the hay after scarfing down a delicious feast.  Enjoy the holiday.  Indulge if you like as you now know what’s going on within and the possible dangers routinely doing so can pose.

However, if you are someone who struggles with cravings, crashes, and weight as we discussed, make it a point to address these signs of internal dysfunction before they get worse.  We’re coming up on a new year which serves as an ideal time to get serious and make your health a priority.

Again, enjoy the holidays and come see us when you’re ready to step it up in the new year.

A Proper Diet (Part 2): Healthy Preparation

By now I hope that you’ve at least begun the journey towards better health through your diet, no matter how small the change may be.  Remember, changes are more likely sustained when they are the results of many small changes practiced daily.  But enough philosophizing…

Once you’ve modified the menu, the next step involves what you do to that food before it reaches your mouth.  This is crucial and worth stepping your knowledge up for.   If you’re going to practice the discipline at the store, you may as well not waste your good intentions by destroying or contaminating that cauliflower during the preparation.

GO RAW

You can ensure you get the most out of the majority of your fruits and vegetables by consuming them raw.  I’m talking about simply washing and eating.  Various sources recommend as high as 90% of your diet being raw, and fruits and veggies are the most obvious and convenient choices.

The other food to make sure you’re consuming raw, are nuts.  Like certain vegetables, the switch from the cooked variety can be flat out disappointing to your taste buds at first.  But trust me on this, it is an acquired taste and eventually you’ll come to enjoy the raw, unsalted nut in both taste and peace of mind that it provides.

The potential issue with cooking is that when you heat food, various chemical reactions and changes take place.  Depending on the item and your method and intensity of heating, beneficial proteins denature or breakdown, and you can actually attenuate or outright eliminate those vitamins and minerals you were admirably looking for in the first place.

METHOD OF HEATING

I do realize however that most of us will continue to cook our food.  (And it’s usually considerably over the recommended 10-20%.)  The next thing to consider is how you’re going to heat it up.

When it comes to cookware, two of the least offensive include titanium and cast iron.  Notice I say “least offensive” and not best.  There is nothing “best” about these choices.  When you cook with these or any pans, it has the potential to leach the metals contained in the pans into your food.  This leads to enzymatic alteration of the food and deposition of that metal in your system.

If you do use any of these pots or pans, you can hedge your bets by turning down the heat.  I know it may take longer to cook, but harmful metals and chemicals are less likely to leach at lower heats.  Also, if you are fortunate enough to have a variety of pots and pans, mix it up to prevent overexposure to one particular metal.

Cookware you should absolutely not be using anymore is of the non-stick, Teflon variety.  Seriously, if you still have these, do yourself a favor and throw it out.  These contain the harmful chemical PFOA which has now been linked with cancer, high cholesterol, thyroid disease and reduced fertility.  So much so that manufacturers are actually mandated to eliminate all PFOA from cooking products by the year 2015.

(My guess is they couldn’t stop production or sales immediately because of the massive blow it would’ve dealt to the manufacturers’ wallet.  In the meantime the public still unknowingly serves up some PFOA infused eggs.  Delicious.)

The second major thing to be cognizant of no matter how you are cooking is the color changes of your food.  More specifically, you want to try to avoid that scrumptious browning reaction from taking place.

This reaction signifies the formation of acrylamides (carcinogen), and AGEs (advanced glycation end products).  AGEs also form in the body whenever carbohydrates react with internal proteins.  As mentioned in previous posts, our body does come equipped with a mechanism to break these down, but not when presented in a large volume.

AGEs can attach to and react with any tissue that contains a receptor for them, known as a RAGE.  RAGEs are known to be present in smooth muscle cells (heart and intestines), endothelial cells (blood vessels), cells of the immune system, lungs, liver, kidneys, pancreas, etc.  These chemical complexes damage proteins, enzymes, DNA, and hormonal receptor sites and contribute to normal aging and the diseases we attribute to it like Alzheimer’s, CVD, peripheral neuropathies, deafness, etc.  This link demonstrates the power each one of us possesses to prevent or at least lessen the severity of ample conditions.

My wife and I are always on an evolving quest to discover the safest way to heat foods like chicken, brussel sprouts and sweet potatoes.  We currently utilize cookware glass (such as Pyrex) to bake chicken and a ceramic steamer for the sprouts or sweet potatoes.  (Yes, these two veggies need to be heated.  I tried them raw.  It wasn’t pretty.)

Steaming vegetables has long been a healthy recommendation, but the problem with simply following the steaming advice is that most steamers are plastic.  As mentioned in our discussion on water, when plastic is heated, the chemicals contained in the plastic leach into the food or water.  Simply stated, you should never cook with plastic.

Last thing to remember is that sometimes there is no better substitute than some common sense.  Hopefully you realize the potential power the food you put in your body has.  Hopefully you’ll respect this and make some good choices.  But ultimately you’re going to eat what you’d like.  Enjoy your life.  If need be, indulge in cheat meals every so often.  Just don’t go tricking yourself into thinking that deep fried broccoli and those honey roasted nuts are in any way, shape or form healthy.