Are You Hungry?

I know most of my posts have to do with emotional health and feeling good. This week I wanted to share with you a secret (I’ve been writing a book!) and offer you a sneak peek. One of the things I have been writing about is food. We all need it for energy; the brain the body need fuel to function. Simple enough, right? Sure, but if we know food is about function, why is there is so much food addiction?

For those of us who work with food and wellness, it’s no surprise our society is more overweight than ever before (I’ll be writing more about this soon). Even though we have more information and knowledge than ever before, food allergies and sensitivities, and emotional disorders ranging from depression to ADD are on the rise. What gives?

We are hungry for and actually starving for a nutrient dense diet.

Some many clients that would be considered obese laugh when they hear they are actually starving. How is that possible? Think about this scenario. A person who is always hungry, looking for something – even after they eat. The question is, what are they eating? The state of our food is embarrassing. The nutrient load is incredibly low, our grocery aisles are stacked with GMOs (mostly in packaged foods), and hybridization has left us with strange fruits and veggies. Who needs an orange the size of a head? And then there are the chemicals in and on our food. All of these things together don’t allow for the brilliance of our inner systems to actually absorb food. Instead they respond as if the food we eat is foreign and potentially harmful.

Many people say, “I can’t afford to eat organic” or “I don’t have time.” Well, I agree, it’s challenging at times, but can we really afford not to? After an incident with a walnut ladden russian tea cake over the holidays, my niece recently discovered she is highly allergic to tree nuts. Overloaded and overstressed, her little system started to shut down and go into shock. Real food does not do this. Our body is looking for the real deal. Nutrient rich, whole, natural foods click into our cells’ receptors like a lock and key, nourishing us on a deep level. At the very least, buy organic fruits and veggies on the dirty dozen list. You can download an app to help you remember which ones to avoid. For more insights on eating a nutrient rich diet, follow Chris Kressor. His weekly emails are full of insights and new science on eating for health.

We Are Hungry For Connection

So lets’ say you are eating right and you are still hungry. You buy all the right foods, you eat well, and are taking care of yourself, and still you find yourself plowing through nuts or a bag of pita chips when you know there isn’t any way you could need more food. It’s all about connection, baby. Food is one of our very first comforts. Think of a nursing babe. Not only is feeding one of the first things we do, but it’s one of our first ways of communicating. Early on, we form a strong association between physical and emotional nourishment. Food is delicious, delightful, and we need it. And, food can also be soothing when we would rather not face a situation or feel an emotion. Food is an effective distraction. But, using it as a crutch just leaves us empty.

I found that when I really understood what was motivating me to eat, I was no longer inexplicably hungry all the time. Explore your own relationship with food and emotion with Karen Koenig’s the Food Feeling Workbook.

So, next time you go for a second helping or midnight snack when you know you don’t need it, ask yourself, “What is it that I really want?” It could be touch, or a good chat with a friend, or even confronting something you’ve been avoiding. Feed yourself with the love that you need and deserve.

We Are Hungry For Happiness

You’ve got a gut feeling, turns out that’s not just a phrase, there’s a real gut-brain connection. Scientist are now confirming that our brains are more influenced by our bodies than we had thought. There was a misconception for years that our brain’s emotional chemistry–the happy hormones like dopamine, oxytocin and serotonin–was made in our brain (because that’s where it is found), but it turns out this is untrue. These hormones are born and bred in our tummy, well, our intestines, actually.

There’s a lot going on in our gut. If we don’t have the healthy bugs (you know, probiotics) in our gut we not only can’t digest and absorb the nutrients from our food, but our bodies also can’t create those happy hormones for good emotional health. So if the environment in your gut (your gut’s microbiome) is not a friendly place for the good stuff to grow, you may suffer from mood swings or even weight gain.

Taking a daily probiotic is one step toward good gut health. Eating a nutrient rich, low carb diet, like a paleo diet, is another way. Robb Wolf came up with the paleo diet after a number of near death health issues. He found that what he was eating was actually killing him.

Think you might have gut issues and want to explore more? Find a functional medicine doctor in your area or follow Robb Wolf who co-founeded the paleo movement with Mark Sission, biochemist and biologist.

We Are Hungry For Safety

When we have fear in our bodies, our sympathetic nervous system has two options: fight or flight. If we cannot escape the situation, we have to fight, or so our body thinks. Of course, this reaction is instinctual. We don’t actually know this is happening; it’s hardwired into our bodies. So, when we feel afraid, we seek protection. Sometimes we arm up by getting the hockey stick out; other times we do it with food. Taking on weight creates a layer of “Don’t look at me,” or “I can’t feel what you said,” or “I don’t need that kind of attention.” It’s your bodies way of trying to help. Sometimes help is not helpful. In reality, the weight gain causes a loop of self loathing and frustration, not to mention health issues. If you don’t feel safe, rather than run, call up a good therapist and start sharing. If you don’t feel that brave yet, start with a friend or a journal. Let it out before it eats your aliveness.

We Are Hungry For Satisfaction/Reward

Weight is also wait. When we are overweight, we are actually putting something off. What do you want that you are afraid of stepping into? Don’t delay. Do the thing you are denying yourself – right now. It’s amazing how we can sabotage ourselves from getting the exact thing we desire. Just decide to stop waiting and start living now. You don’t have to do everything at once, but take just a small step. Send one email, spend five minutes on the treadmill, skip dessert. You get the picture. This is your life. Start living it fully.

You don’t need to radically change your diet or lifestyle overnight, but you deserve to know that you can set yourself free. Here are a few places to start:

  • DO: Shop from the perimeter of your grocery store – where the real food lives
  • DO: Eat less processed, boxed, or packaged foods
  • DO: Eat up your connection to friends, family, and fun daily
  • DON’T: Skip a daily dose of healthy probiotic with bifidus on an empty stomach.
  • DON’T: Stuff your underlying issues around body image, safety, and old tapes of fear.
  • DON’T: Waste one more day weighting/waiting…

This is your life, my friend. Go live it.



Is Wheat Poison? What’s Behind the Rise of Celiac Disease and Gluten Intolerance

We humans have been hunter-gatherers for more than 99.9% of our history. For millions of years, we subsisted on a diet of fruits, nuts, wild vegetables, bone marrow, seafood, meat, and herbs. Grains such as wheat, corn, barley, oats, and rye were not introduced into the diet until about 10,000 years ago. These grains became staples of our diet due to the introduction of agriculture.

Not everyone fared so well in this new agricultural system. As a matter of fact, the majority of people didn’t. Relying on agriculture for the most of the diet, restricted variety. Archaeologists have discovered that the switch to agriculture resulted in a dramatic decline in health in every culture.

Our bodies are not well adapted to grains, though some tolerate them better than others. Many cannot tolerate grains that contain gluten at all, in any amount. For other sensitive individuals, long-term consumption of gluten destroys their health and may lead to their death.

Contents

History of Celiac Disease

Celiac disease, also known as celiac sprue, non tropical sprue, and gluten sensitive enteropathy, has probably always been with us. The earliest case, known as the “case of Cosa,” is more than 2,000 years old. A young woman’s remains were found southwest of modern day Tuscany, Italy. It is believed that she was between the ages of 18 and 20. We know that she had celiac disease because genetic testing revealed the presence of the HLA-DQ2.5. gene, a definitive genetic marker for the disease. Her skeleton also revealed the typical damage caused by malnutrition that is characteristic of a person with celiac disease who continues to eat gluten throughout their lifetime.

Aretaeus, an ancient Greek physician who was believed to practice in the 1st century AD, was the first to describe one of the most noticeable symptoms of celiac disease. Steatorrhea was the most common symptom, a tendency for fatty stools with poorly digested food. He wrote about a mysterious disease afflicting a number of his patients who he called “koilakos,” which means “suffering in the bowels.” Aretaeus believed the affliction was caused by a lack of heat in the digestive tract. This was a reasonable idea because he found that his patients only partially digested their food. Unfortunately, he did not find the cause or cure. Celiac disease and its debilitating symptoms continued to plague a percentage of the population for centuries, without anyone identifying the source of the problem.

Francis Adams translated Aretaeus’ work from Greek to English at the Sydenham Society of England in 1856. He coined the term coeliacs.

In 1888, Samuel Gee, a British pediatrician, was the first to make the connection between diet and the disease. He said, “If the patient can be cured at all, it must be my means of diet.” Gee experimented with various diets. He showed moderate success by introducing mussels (a gluten free food) into the diet. Eventually though, he put his celiac patients back on a high gluten diet, (no fruit, no sago, no rice, no vegetables) and they got worse, slowing dying a painful death.

Gee primarily fed his patients a diet of thin slices of bread and raw meat. He failed to discover the bread was killing them. Part of the reason was the fact that he was actually treating patients with two different afflictions: celiac disease and tropical sprue, two unique diseases with similar symptoms.

(Tropical sprue is a disease that to this day has an unknown cause, but is believed to be an infection caused by an unknown pathogen. It solely afflicts people in the tropics, and people who have traveled to tropical regions. Damage to the intestines and malnutrition are the typical symptoms.)

Many years later, a Dutch pediatrician, Willem Karel Dicke, discovered a link between celiac disease and wheat. During World War II, food shortages made it impossible for him to feed his patients the standard staples of wheat. Out of necessity, the doctor switched to gluten free alternatives, and his celiac patients thrived under the new diet. When wheat became available again, his patients with celiac disease quickly deteriorated. This lead Dr. Dicke to make the connection between proteins found in wheat and damage to the small intestine. He wrote his thesis on celiac disease and its connection to wheat in 1950.

In the early fifties, Dr. William Holmes Crosby Jr. developed a less invasive technique to biopsy the small intestine. Then in the late fifties, Dr. Cyrus Rubin further refined the intestinal biopsy technique. This refinement lead to a more accurate diagnoses of celiac disease. Dr. Rubin also defined the diagnostic criteria for celiac disease, proving that it afflicts both children and adults.

Then in the 1970s, the right kind of specialist shed more light on the problem. Anne Ferguson, a gastroenterologist, discovered that celiac disease is due to the body’s immune response to gluten in the digestive tract. In 1975, she published a paper in the Lancet, which showed how biopsied tissues from celiac patients react to the proteins found in wheat, while the control biopsies from other individuals did not show this immune response.

Glyphosate and the Rise in Celiac Disease

In 2013, Anthony Samsel and Dr. Stephanie Seneff revealed a correlation between the increasing use of glyphosate in agriculture and the growth of celiac disease in the Western population. (Glyphosate is the active ingredient in Monsanto’s Round Up, and it is used extensively in modern-day agriculture and landscaping.)

Celiac disease can originate from genetics, but you don’t have to be born with it. Like many diseases, environmental toxicity is increasing its numbers. To further explain this interplay between genetics and environment, the following passage is a quote from the National Institute of Environmental Health Sciences:

Nearly all diseases result from a complex interaction between an individual’s genetic make-up and the environmental agents that he or she is exposed to.

Examples of environmental agents:

  • Mold
  • Ozone
  • Pesticides
  • Air pollution
  • Cleaning solutions
  • Dust mites
  • Some foods and medications

“Subtle differences in genetic factors cause people to respond differently when exposed to the same environmental agent.  As a result, some possess a low risk for developing a disease through an environmental insult, while others are much more vulnerable.

“As scientists learn more about the connection between genetics and environmental factors, and how that connection may influence human disease, they’ll begin to  develop new strategies for the treatment and prevention of many illnesses.” – Gene-Environment Interaction

Anthony Samsel and Dr. Stephanie Seneff have suggested such a strategy. They have urged governments to ban the use of glyphosate in agriculture.

Wheat isn’t grown the way it used to be. Conventional methods of wheat farming have become more toxic. For decades now, farmers have been fertilizing their fields with petroleum based chemical fertilizers and using poisonous insecticides. Recently, wheat farming has grown even more toxic. A common modern farming practice is for many farmers to douse their fields with Round Up right before the harvest. This practice kills weeds that compete with the wheat. It also increases the yield from the wheat crop, which goes to seed more readily as it is dying. Note that no one claims Round Up is good for us; the biotech folks only profess that it isn’t bad for us. Wheat farming has become so toxic, is it any wonder that allergies to wheat and gluten are on the rise?

How We Make Bread

Consider how we make bread in modern times. White bread is manufactured from only one part of the wheat grain – the starch-filled endosperm. This process removes 4/5 of the nutrition. The starch is then ground into a fine powder. This processing is done at high temperatures and more of the nutrients are destroyed. The flour is then gray, so it is bleached with chemicals such as benzoyl peroxide or chlorine gas.

White bread appears to be healthy when one reads the label that lists its fortified vitamins and minerals, but these poor quality, often petroleum based vitamins and minerals are rarely of any nutritional value. All of the good vitamins and minerals were removed during processing.

Unfortunately, there are other added substances that are harmful to sufferers of celiac disease. Yeast, a common leavening agent used in breads, can make the environment in the digestive tract more suitable to an overgrowth of Candida. Those with celiac disease are particularly prone to Candida overgrowth in their digestive tract.

Some amount of Candida in the body is normal, but too much can be very harmful. When Candida multiplies out of control, it kills off good bacteria, releases toxins, and can actually penetrate the intestines by growing through them. This can cause partially digested food particles to enter the bloodstream through the perforated intestines. This is what is referred to as leaky gut syndrome. This often causes an immune system response, which can lead to more food allergies and a variety of autoimmune diseases. Overconsumption of grains, bread, and especially bread that has been highly processed and sweetened with refined sugars, has been linked with Candida overgrowth.

Traditionally, Bread Was Healthier

Breads have been made for more than 8,000 years, but yeast wasn’t introduced in baking until 1668. So what did bakers use before yeast? The traditional cultures used to make dough rise were bacteria, microscopic hard working fermenters that were pulled from the air.

Lactobacilli gives sourdough bread its unique flavor. The same bacteria that bakers have used for centuries to bake bread is closely related to the bacteria used to make yogurt and many cheeses.

This bacteria breaks down gluten and other proteins, making grains with gluten more easily digested. In the past, grains were routinely sprouted before grinding them into flour, another step rarely done today.

Some individuals with celiac disease can tolerate sourdough bread if it is prepared in a precise manner: made with sprouted grains and fermented for an extended period of time.

What is Gluten?

Gluten is a protein that is made up of gliadin and glutenin. It acts as an emulsifier and it helps to bind food together. This is why gluten free foods do not usually have the doughy, elastic consistency of foods containing gluten. Xantham gum is often used in place of gluten as a binder for baked gluten free foods.

Candida, Gluten, and Other Food Allergies

Individuals with celiac disease are commonly allergic to other foods as well. Cow dairy is a very common food allergy for sufferers of celiac disease. Many are sensitive to oats, even when they are gluten free, due to a similar protein. Some are sensitive to other gluten free grains. The reason for this is due to an overabundance of Candida in the intestinal tract. And this is due to sugar.

In modern diets, sugar intake has increased substantially for many years. In other words, along with all of the other changes with how we produce and consume wheat products, we are also seeing a rapid increase in people with an over abundance of Candida due to refined sugars.

Proteins from foods (such as gluten, and many others) enter the blood stream through holes in the intestinal wall due to Candida. Candida, when left unchecked, will actually destroy the protective biofilm and drill holes into the intestinal wall, causing leaky gut syndrome. When foods passes through into the bloodstream undigested, the body sees the proteins as foreign compounds that do not belong, and the body can develop an allergic reaction to the proteins.

Many have reported being able to consume gluten products occasionally after balancing their intestinal flora and healing their gut. It is wise, whenever consuming gluten, to also take a probiotic. Also, we highly recommend not eating any commercial bread. For someone who feels that bread and pasta are too important for them to give up, it’s crucial for them to abstain from wheat products until the intestines are healthy, and then make their own bread and pasta the right way, including soaking, sprouting, and using a strong bacterial culture.

Increased Risk for other Debilitating Diseases

Individuals with celiac disease are more likely to develop several cancers. They are also more likely to have Addison’s disease, anemia, dermatitis, diabetes, thyroid disease, autoimmune thrombocytopenia, sarcoidosis, IgA nephropathy, and Down’s syndrome.

Symptoms

There are over 300 known symptoms of celiac disease. The more common symptoms are listed below.

  • Abdominal bloating and pain
  • ADHD
  • Anemia
  • Arthritis
  • Anxiety
  • Bone pain
  • Bedwetting
  • Chronic fatigue
  • Constipation
  • Delayed growth and puberty
  • Depression
  • Diarrhea
  • Eczema
  • Failure to thrive
  • Infertility
  • Irritability
  • Irregular menstrual periods
  • Joint pain
  • Malnutrition
  • Migraines
  • Miscarriages
  • Osteoporosis
  • Persistent canker sores
  • Rashes
  • Seizures
  • Tingling sensation or numbness in hands or feet
  • Unusually foul-smelling stool, blood or undigested foods in stool
  • Unexplained weight loss
  • Vomiting

Diet Is the Only Known Treatment

The treatment for sufferers of celiac disease is to avoid gluten entirely, to eat a completely gluten free diet. The FDA does not require food manufacturers to list gluten on their labels. Wheat is required to be clearly labeled, but gluten is not. The following foods contain gluten:

  • Wheat
  • Barley
  • Bulgur
  • Couscous
  • Durum
  • Einkorn
  • Emmer
  • Farina
  • Farro
  • Kamut
  • Malt
  • Mir
  • Oats (unless labeled gluten free oats- oats are often contaminated)
  • Rye
  • Seitan
  • Semolina
  • Spelt
  • Triticale

Gluten is commonly found in breads, bread crumbs, baked goods, beer, biscuits, brewer’s yeast, brown rice syrup (often made with barley enzymes), cereals, communion wafers, crepes, croutons, dextrin, flour tortillas, food coloring, food starch, French toast, granola, gravies, herbal teas, malt vinegar, marinades, sauces, pancakes, pastas, roux, salad dressing, soup, soy sauce, starch, stuffing, waffles, and wine. Any processed food made in a facility that also processes foods with gluten may be contaminated.

Other non-food items that may not be gluten free include:

  • Lipbalm, lipgloss, lipstick
  • Supplements
  • Pharmaceuticals
  • Vitamin and mineral pills
  • Over the counter medications
  • Playdough (some kids will eat copious amounts of the stuff when playing with it)

This list is not meant to be comprehensive. Many processed foods contain gluten, and unless the package says certified gluten free it probably isn’t. Many items that one might think are gluten free like corn flakes and rice cereal use malt or barley extract as a sweetener. Restaurants that do not offer gluten free menus cannot guarantee that their food is gluten free. And sadly, many that do offer gluten free choices contaminate the food while preparing it.

Conclusion

Celiac disease is an autoimmune disease, and like all autoimmune diseases, the body’s immune system attacks the body’s tissues. In the case of celiac disease, T cells attack the lining of the small intestine in response to gluten being passed through the digestive tract. This damage to the small intestine makes individuals with celiac disease more prone to cancers of the intestine. When an individual with celiac disease eats gluten, their symptoms can vary drastically in severity. Ingesting gluten can cause severe symptoms on one occurrence and only mild symptoms the next, which can confuse and delay an accurate diagnosis.

Many individuals with celiac disease suffer in silence, living their lives in constant pain and discomfort, because they have yet to be diagnosed.

Like most autoimmune diseases celiac disease affects more women than men. Women are more likely than men to be misdiagnosed as well and more likely to be told that their symptoms are “in their head”. This is one of the reasons why many sufferers of celiac disease are likely to ignore their symptoms until they become unbearable.

Thankfully, celiac disease is not the mysterious death sentence that it used to be in ages past. Now there are gluten free menus, gluten free options at the grocery store, and naturopathic ways to detox from gluten. Even the Catholic Church and the Methodist Church provide gluten free communion wafers upon request.

We know more about this disease and its symptoms than we ever have before. We also understand that gluten destroys the cilia in the intestines, the part of our anatomy that pulls nutrients into the bloodstream. If a person with this disease continues to eat gluten, malnutrition can result because the body is so damaged it is unable to properly metabolize nutrients from food. Individuals with celiac disease are more likely to be diagnosed with other autoimmune diseases such as lupus and Hashimoto’s thyroiditis.

We highly recommend that anyone with any autoimmune disease completely remove gluten from their diet and concentrate on healing the gut. Anyone with a history of gluten intolerance needs to heal their gut and balance their flora. Check out How to Kill Candida and Balance Your Inner Ecosystem.

Recommended Supplements:

Further Reading:
Sources:


Caught This

So, turns out that what I have known intuitively to be true my whole life is now scientifically validated. A few days ago I caught the tail end of an interview about widows and widowers on NPR.  I was about to change the station when I heard scientist Nicholas Christakis (professor at Harvard Medical School) say, “We find emotions are being spread like any other virus.” Oh yeah. You know it. Brilliant. But I’m not the only one who has experienced this. You have, too.

“Everyday interactions we have with other people are definitely contagious, in terms of happiness,” says Nicholas Christakis, a professor at Harvard Medical School and an author of the study.

It’s like this: you walk into a room and before anyone says a word, you immediately catch the vibe of the room. Maybe you feel comfortable. There’s a warm and welcome feel. Or you experience judgment, or catch a sense of worry. Maybe it’s not that clear for everyone, but haven’t you ever had that gut feeling before a meeting starts like, “Yes, this is place I want to be,” or “Hell no, how do I get outta here?”

If you haven’t seen it yet, check out the beyond amazing film called Flight of the Butterfly (if you are in the Minneapolis-Saint Paul metro area it is part of OmniFest at the Science Museum, a series of five large format films on until February 19th). In the film, there is shot of a single monarch butterfly, thousands of feet above the ground, migrating for the winter months. This fragile creature uses her antennae, a complex navigation device, to gauge and track the exact placement of the sun. She picks up signals from her environment and is so innately tuned in to what her antennae are telling her that they alone will guide her 2500 miles from where she was born to a single hilltop in Mexico where she will hibernate along with millions of other monarchs who all made similar journeys.

In case you didn’t catch that, a butterfly, thousands of feet above the ground, uses subtle clues from the sun to make her way thousands of miles from her birthplace. So, that makes me wonder. If this tiny insect is picking up on signals, and these signals are what guide her, are we so different? What signals are we getting, and how do they affect us? What if we could spread happiness or laughter or peace? What if it passed between people just like a disease?

It turns out our vibes and signals are not only present in our interactions with friends and family members, but are also in our environment. We catch the signals from our greater community just like a monarch butterfly catches signals from the sun. If that is true, that we can catch these signals from our environment, then does that mean that they have form, like a virus, or energy, or the rays of the sun? What if happiness is a physical element that exists outside of our body? Is it made of atoms? Does it have a cellular structure? How does it pass between one person and another?

We don’t know how, just yet, but scientists are theorizing it has to do with mirror neurons. When you smile at someone their mirror neurons activate and they automatically smile back. Ta da! A smile infection. Dr. Emma Seppala, social connection genius, explores this process in her work as the Associate Director of the Center for Compassion at Stanford.

It turns out that we are built to catch other peoples’ vibes. Not just the sense of the room, but we are highly tuned into the five people we spend the most time around. This is not necessarily our five emotionally closest people, but the ones we are actually around the most. Think work environment! The health, attitude, financial stability of those five people are a strong predictor of our own health, weight, lifestyle, and wellbeing. Even our earning potential is related to the average income of those five people. Interesting, right? So, could their influence on us (and our influence on them) be more than peer pressure? Could it be actual transmission?

Yes. And, it doesn’t stop at transmission by proximity.

According to Christakis, this effect extends beyond people within that small radius; it reaches out into our network. “When one person becomes happy, the social network effect can spread up to 3 degrees — reaching friends of friends,” he says. So, your happiness may, indeed, result in a ripple that puts a smile on the face of Kevin Bacon (you know, we’re all only 6 degrees away from Kevin Bacon….or anyone else, for that matter!).

So what you are feeling and experiencing RIGHT NOW is not only affecting you, but your community and all those people’s peeps, and those people’s people’s peeps as well. Whew.

Here is my question and challenge, for you. Do an experiment this week to see how your happiness or lack of it changes the people (and things) around you. Don’t say anything or even tell anyone you are doing it. Whether you take on smiling at strangers, giving compliments, or talking positively about yourself and others, spread the love and let’s see what happens. Keep asking yourself, “What vibe am I spreading?”



How to Optimize Curcumin Absorption – With Golden Milk Tea Recipe

Turmeric is a bright yellow root with a tan skin that is typically used in Middle Eastern, Northern African, and Southeast Asian cuisine. Turmeric is one of the main ingredients in curry spice blends and it makes a great addition to soups, meats, salads, stir-frys, and more. It’s a very versatile herb that enhances the flavor of a great many dishes.

Curcuminoids are the beneficial compounds within turmeric. Specifically, curcumin, one of these specific compounds, is considered to be the most potent, medicinally powerful, cancer-killing component of turmeric. Curcumin helps to detoxify and rejuvenate the liver, reduces negative effects of iron overload (and this is important because iron with sweet wormwood is a powerful cancer killer, too), increases antioxidant capacity in the body, regenerates brain cells and improves cognitive function, reduces likelihood of and treats Alzheimer’s, is anti-inflammatory, reduces heart disease risk, reduces depression, and fights premature aging.

How does curcumin kill cancer? It literally kills cancer.

The Murderous Aspect Of Curcumin

The human body contains approximately 10-13 trillion cells. We replace these cells at the rate of approximately 100 to 130 billion each day. A tightly regulated, cell- suicide process known as programmed cell death or apoptosis destroys cells.

Cancer cells don’t suicide. They turn off the suicide genes.

Curcumin activates the death receptors through many different means, ways we are still learning. One of the more interesting ways is by activating enzymes that literally chop up the proteins within the cells. It is believed that one of the reasons cancer cells do not develop some sort of resistance to curcumin like they do with chemo drugs, is due to the fact that curcumin activates the cells death in so many different ways. We also don’t know exactly why curcumin doesn’t kill normal healthy cells, but it doesn’t. It seems to simply target the cells that were supposed to have already died.

Our bodies want to dispose of most of the curcumin we eat. Without help, our ability to absorb curcumin would be very low.

How to Increase the Bioavailability of Curcumin

The only problem with curcumin is that our liver, in an effort to prevent excessive drugs and supplements and such, inhibits most of the absorption of curcumin (a process called glucuronidation), which makes the compound much less effective than it could be. But there are ways to increase the body’s ability to absorb curcumin.

Mix Turmeric With Black Pepper

Piperine is the alkaloid responsible for the pungency of black pepper. This compound inhibits certain enzyme metabolism functions, which normally cause the disposal of what the body considers to be excess curcumin (this effect is not limited to curcumin, black pepper can increase the absorption of other supplements, too). Curcumin absorption increases up to 2,000% or more with just a small amount of piperine.

Consume Turmeric with Beneficial Fats

Curcumin is fat-soluble. Without fat, the compound doesn’t dissolve properly, and then curcumin has a tough time getting into the gut and being absorbed into the bloodstream and then into the cells that needs the compound.

Try consuming turmeric with healthy fats like avocado, olive oil, and coconut oil.

Eat Turmeric With Quercetin

Quercetin is a plant flavonoid that inhibits the enzyme that deactivates curcumin.

Foods High In Quercetin

Foods high in quercetin include red wine, red grapes, green tea, onions, apples, cranberries, blueberries, black plums, red leaf lettuce, raw kale, chicory greens, raw spinach, sweet peppers, snap beans and raw broccoli. The best whole food source of quercetin is capers.

Enhanced Golden Milk Tea Recipe

This is a new twist on an ancient way of experiencing the benefits of turmeric. Ideally, use all fresh, unadulterated herbs whenever available.

  • 1 cup of warm Coconut Milk
  • 1 ounce of turmeric juice, or 1 tablespoon of freshly grated turmeric (both should be with skin)
  • 1 teaspoon ground Cinnamon
  • 1 ounce of ginger juice or 1 tablespoon of freshly grated ginger (both should be with skin)
  • 1 pinch of black pepper
  • Pinch of cayenne pepper

Mix it all up and drink. For the drink to be warm, warm up the coconut milk only, but be careful not to cook the other ingredients. Add them in when the coconut milk is not too hot to drink so as to preserve enzymes and other fragile micronutrients.

I love this drink and do not feel the need to sweeten it (I prefer not to feed Candida). I have not tried adding quercetin into the mix, but I’m going to next time I make the drink. I’m thinking of either adding capers, which I think is going to taste really strange. I’ll drop a comment below when I try this addition and let you know what it tastes like.

Conclusion

For maximum potency and absorption, we recommend fresh, raw turmeric root with its skin, taken as mentioned above, as well as cooked turmeric with skin. Try juicing and using as a spice with meats, salads, and soups. Incorporate both into your healthy diet and you’ll get the most benefit. Also check out these recipes on Detox Cheap and Easy Without Fasting – Recipes Included and see Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases for more on how to eat optimally for health and healing.

Recommended Supplements:
Further Reading:

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Three Quick, Easy, and Green Household Tricks

Cleaning surfaces and unblocking drains is usually perceived as a rather unwelcome chore. This is especially true if you’re proud to live a sustainable lifestyle and do not want to use store-bought conventional cleaners. But fans of green living (and cleaning) don’t need to despair. There are plenty of easy and very useful sustainable cleaning hacks that you can draw on when you cannot or do not want to buy an expensive eco-friendly cleaner, but want to keep it green at the same time.

How to Treat Stains Naturally

Even unusually stubborn stains can be treated using all-natural remedies. Hydrogen peroxide is an eco-friendly alternative to chlorine bleach and, diluted, a great cleaning solution that will work wonders on most stains. For food stains, sprinkle some baking soda on the area and then spray a water and hydrogen peroxide solution on the stain. Let it soak for a while, and then wash as usual. This green solution will even get rid of wine stains if you let it soak for long enough.

White vinegar can also act as an effective stain remover pre-wash. But keep in mind to always test any cleaning solutions on a small area first to make sure you won’t damage the fabric.

How to Unblock Your Sink

As an outdoorsy person who puts a lot of emphasis on a sustainable and environmentally friendly lifestyle – but at the same time likes creature comforts – glamping is the perfect choice of holiday for me. It’s low maintenance and close to nature, but with many of the perks that usually only hotel accommodation offers.

Last time I embarked on a glamping trip, I stayed in a cabin close to the woods. It was lovely to have a bathroom and small kitchen area at my disposal whilst still being as close to nature as you can get, but unfortunately, that luxury was short-lived when the sink clogged up on my second day. I had to choose between getting in touch with the owners to have them take action, and figuring out how to unblock a sink myself.

As a firm believer in green cleaning, I remembered a homemade remedy to clear the drains. All I needed was baking soda, boiling water, and a cup of vinegar. Luckily, the cabin had all of these things in stock. If you want to try this green unblocking remedy, pour the baking soda down the drain, then follow this with a few cups of boiling water. The baking soda will react with the water and dissolve any gunk. If the sink is still blocked after that, repeat the process with baking soda and vinegar, and carefully plug the drain. Then clear the drain by pouring down more boiling water.

Taking matters into my own hand rather than contacting the cabin’s owner saved me a lot of trouble – and time – so it’s always good to be prepared and have some cleaning hacks like this one at the ready.

How to Clean Surfaces the Green Way

Grease stains on kitchen surfaces are ugly. They seem to cling to kitchen surfaces like a magnet, and after you let them sit for a couple of hours, they can be tricky to remove. But if you’ve got vinegar and vegetable oil in your kitchen cupboard, you’ve already got yourself a highly effective surface cleaner to leave your kitchen sparkling. Spray vinegar onto the surface; let it sit for 15 minutes, then wipe off the surface with a cloth.

If there are still some greasy remains left after this first stain, it’s time to treat grease with grease. Soak a paper towel in natural vegetable oil to scrub away especially stubborn stains. This should remove even the most persistent stains.

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Why I Stopped Taking Antibiotics

As the natural health movement grows, people across the nation and the world are learning the benefits of using food, herbs, and supplements to prevent and treat illness and disease.

Antibiotics are chemical therapy. Read any package insert or look up a pharmaceutical on the Internet and thoroughly read the possible side effects. Many drugs, even many over the counter drugs, warn of risks that include lifelong disability or death. These are the outcomes the companies either freely admit or are forced to admit.

Why I Stopped Taking Antibiotics

I didn’t realize throughout the years I followed conventional medicine that antibiotics and other pharmaceuticals were damaging my gut and my immune system – not until I crashed headlong into auto-immune disease after my second anaphylactic reaction, a reaction to an antibiotic.

The next time I became ill, I took supplements. One day my chiropractor did a kinesthetic test and told me I had strep throat. He recommended a supplement: Spanish Black Radish.

I decided to follow his treatment plan, but I wanted to prove to myself and to my medical doctor that this form of therapy worked. I asked her to give me a step test and yes, it was positive. She immediately argued with the plan, saying strep was too serious for alternative treatment. I brought her around by promising I would do a follow-up test and then take antibiotics if needed. A week later, the test was negative.

Another month passed, and I developed pneumonia. I went straight to my doctor. Pneumonia always scared me since it had nearly killed me twice, and I wanted the “big guns.” This was the day that changed my life. My doctor, my brilliant, conventional, medical doctor suggested I go back to my chiropractor and ask what supplements to use for the pneumonia since his treatment had worked so well for the strep. She was right. It worked great. That was 20 years ago. I have never taken another antibiotic.

Our Immune System Without Antibiotics

The amazing differences people discover when they stop taking antibiotics are how they recover from illnesses faster, how illnesses are less severe, and how they don’t become ill as often as they did back in the day they took antibiotics. All of these changes are signs of a healthier immune system. In time, you stop becoming sick. Your immune system works so well it defeats attacking pathogens before they can get a foothold and cause you to feel ill.

I believe several things are at play here. First of all, it would be unlikely for anyone to follow alternative medicine without also learning that food is our primary medicine. Better nutrition and alternative medicine go hand in hand. But as soon as you stop taking antibiotics, you stop the utter destruction of the good bacteria in your gut. And your gut is responsible for 80% of your immune system! So of course you are going to respond better to pathogens than you did before your gut was healing.

If you are making the switch from conventional medicine to alternative medicine, start with diet. The healthiest diet is a plant-based diet where 80% of the food you eat is fresh, raw, organic produce, more vegetables than fruits (see the first source for an awesome recipe). If you choose to eat meat, make sure it is organic, and do not overcook the meat or cook at a high temperature. Avoid pasteurized and/or homogenized dairy, all artificial flavors colors, and preservatives, MSG, GMOs, and trans fats. Limit or eliminate gluten, sugar, and caffeine. This is a diet filled with real, whole foods, not processed garbage devoid of nutrition.

With this kind of diet you will soon find that your immune system fights much better on its own than it ever has before. But when it needs help, choose high-quality supplements proven to aid the immune system, not tear it down. For those who have taken antibiotics and have not addressed their gut health yet, see After taking antibiotics, this is what you need to do and Balance Your Inner Ecosystem.

Recommended Supplements:

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FDA Investigation: Four Major Retailers Sell Supplements Consisting of Cheap Fillers and Allergenic Compounds

On Monday, the New York State Attorney General announced that testing found four major retailers sell supplements consisting of cheap fillers and allergenic compounds instead of the herbs they claim to contain. Walmart, Walgreens, Target, and GNC are taking full advantage of the lack of regulation in regards to herbals products and selling the public supplements that do not contain the herbs on the label. Instead they are made up of cheap fillers like powdered rice, asparagus and houseplants. Who is supposed to make sure that we’re not ingesting cheap pills that have no medicinal value whatsoever? More importantly, why would these retailers take advantage of their customers like this? It’s dangerous, irresponsible, and ethically wrong. Who does that?

Are you surprised?

Big Business Does Its Thing

If you’ve been paying attention to any alternative news, you’re aware of Big Business’s shocking lack of concern for the public in ways large and small. Subway puts a chemical used to construct yoga mats and other rubber products in its bread. Walmart blithely continues to cheat workers of overtime hours, when it already pays the lowest possible wages. When you look at the lack of ethics repeatedly displayed by corporations, is there any doubt that they would take every advantage to maximize profits?

What’s the next step here? The NY state attorney general has issued a cease and desist letters for all. Walmart has stated it will remove these products. A spokesperson for GNC has promised “appropriate” action in response to the letter, but claims it stands behind the quality of its supplement overall. This seems to be the corporate equivalent of a sorry-not sorry. There is a lack of transparency and communication here that should make us all think twice you about doing business with these companies.

So What Can You Do?

Full Disclosure: I like knowing the FDA has minimal involvement in my supplements. The FDA sits comfortably in Monsanto’s back pocket, choosing to intervene for money rather than morals. Their track record is littered with approved Big Pharma drugs that they were then forced to turn around and ban. I whole-heartedly believe that no one is perfect, but it feels like our government’s food and drug administration isn’t even trying.

Do your own research and take control of your health. Supplements can make a difference in your health, but you need to be careful about where you choose to purchase them. Look for small companies that use quality herbs and are transparent in their practices and products. There are resources available to you like the Natural News Food Lab, which definitively tests food and supplement products. Support with your dollars the businesses that want to take care of you. Taking the easy way out leads to picking up a bottle of rice powder and house plants from your nearest big box corporation. Don’t ever buy supplements from stores like Walmart or Walgreens. Even Whole Foods carries a lot of questionable supplements. If you’re looking for the best multivitamin, try making it at home. Check out Make Your Own Homemade Multivitamin And Mineral Formula.

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