EAT & DRINK

YOUR WAY

TO HEALTH

Corrective Chiropractic Neurology &

Functional Medicine Center

www.askdrchildsdrdurr.com

Water Water is the pillar of life. Our life and our health are completely dependent upon water. It manages all functions of our body, from metabolism to cognition. It is not only important for our physical body, but is also responsible for our thought processes. (Our brains are 90% water.)

Beyond its biophysical life-giving effect, water is also, chemically, a solvent, transporter and cleanser. Throughout metabolism, it facilitates cleansing, the transport of nutrients and the removal of waste products. It maintains the osmotic pressure of the cells and regulates the body temperature. All metabolic procedures rely on water to function. The same is true for extracting toxins though the kidneys, the colon, the skin and the lungs.

On a daily basis the human body discharges about 0.4 to 0.6 gallons of water. This perpetual loss of liquid needs to be constantly replenished. The amount of water our body needs depends on our weight.

Drink about ½ an ounce of water per pound of body weight per day.

For example: if you weigh 130 lbs., you need to be drinking 65 ounces of water/day.

That is: pure water…not coffee, tea, wine, beer or soda that dehydrate your body. The fewer ingredients (including minerals) the water contains the better because water has a flushing function. Mineral water or “carbonated water” is saturated and can no longer absorb toxins. And do not drink tap water. Tap water is full of fluoride and chlorine which compete with the iodine molecule in the thyroid. Your thyroid runs your metabolism. It is the “gas pedal” of the body so iodine is needed to make thyroid hormones!

Pure spring water is best.

Adequate daily intake of high quality water is of paramount importance. With the starvation of the body for water comes the expiration of our cells. The more our bodies are starved for water, the greater the number of cells that will die. Dehydration follows, and the process of aging is accelerated.

Salt

After oxygen and water, salt is the most important substance for our bodies. It is crucial for maintaining the vital functions in our body. The human body is made primarily of water and salt and these are the two most important food substances that it needs. Water and salt work together in our body. Pliny around 75 AD said, “Salt is the foremost of human remedies” and in history, salt was referred to as “White Gold.”

Life without salt is not possible.

But our consumption of salt is killing us…Why?

Table salt has nothing in common with natural salt. Natural sea salt has 84 minerals needed for the body. Table salt has 83 minerals removed leaving sodium, which is harmful when consumed alone, out of its natural ‘package’. It has been “chemically cleaned” and reduced to the combination of sodium and chloride and additives. All of the essential minerals and trace elements were removed as “impurities”. The body recognizes table salt as an aggressive cellular poison, an unnatural substance, and wants to eliminate it as quickly as possible in order to protect itself, at an enormous expense of energy and effort. From “White Gold” it has now become “White Poison.”

The benefits of unrefined, unheated Sea Salt:

• Sodium is necessary for adequate production of HCL (hydrochloric acid) production in the stomach (very important for young children, too)

• Essential for digestion, normal bowel movements and acid reflux prevention • Helps to maintain the fluid balance of the body, both within and outside the cells. • Makes bones strong. 27% of the body’s salt content is in bone. It makes them

hard. (Salt will be pulled from the bones to maintain normal blood levels of salt.) • Stabilizes irregular heartbeat and regulates blood pressure • Creates an alkaline environment- pushes excess acidity from cells • Needed for the absorption of nutrients through the intestinal tract • Helps balance blood sugar levels • Needed for nerve transmission • Essential for normal fluid balance- prevents edema, excess water weight • Clears mucus and phlegm –especially in sinuses • Prevents muscle cramps and twitching • Essential for kidney health-helps prevent gout, kidney stones and kidney failure • Plays a role in sleep regulation • Keeps the body hydrated-clear, glowing, soft skin • Prevents chapped lips • Aids in prevention of rashes, eczema, psoriasis • Plays a role in spider and varicose vein prevention

• Essential for adrenal health-aids in normal inflammation response, stress relief, antihistamine

• Often aids in asthma relief, especially in children • Combats pinworms • Combats parasitic infection in animals

All Sea Salt is not equal

We only recommend Premier Pink Salt because it is truly unrefined and unheated. It is free of flow and anti clump additives. In addition, unlike most commercial sea salts, Premier Pink Salt is ground using nickel-free grinders, ensuring that no toxic metals will be present.

Premier Pink Salt is a blend of two premium unprocessed sea salts from ancient, non-polluted sea beds. This natural, sun dried salt contains valuable trace minerals and sodium chloride. These minerals, undamaged by heat, retain their high energy, unaltered molecular structure which is ideal for helping to maintain the extracellular and intracellular balance in the body.

It is a blend of the Mediterranean meeting Hawaii! The first hearty sea salt comes from the cool, blue, unpolluted waters of the Mediterranean Sea and is obtained through solar evaporation and the second premium salt is pink Alaea Hawaiian sea salt. Over the centuries, this gourmet, solar-dried sea salt has been traditionally mixed with health-promoting, pink Alaea clay from the Hawaiian Islands, giving the salt a slightly pink color, naturally dense in trace elements. It is known as a sacred salt by the ancient Hawaiians.

Recommended Uses:

In order to maintain essential minerals, do not cook with Pink Salt; add it to your food after cooking. Also add a pinch to your water for cellular hydration. Use daily in place of table salt.

In the morning on an empty stomach, it is very healing to add 1 teaspoon of pink salt into a glass of natural spring water. This combination balances your body, cleanses it and restores it to its natural frequency pattern. (It is good to add some fresh lemon, too.)

Sugar

We are engineered to crave and desire sugar, as it is hard wired in our very DNA for a multitude of reasons. Sugars are necessary for brain function (the brain runs almost solely on glucose as fuel). Sugar rich foods such as fruits are nutrient-dense (allowing us to receive a host of vitamins, minerals, and antioxidants). But it is important to differentiate between the good and the bad sweets.

Unfortunately, today there are sweeteners in almost every processed food. The majority of processed and prepared foods contain a variation of sweeteners ranging from the original refined white sugar to high fructose corn syrup to the chemically created aspartame. All harmful, they have been shown to lead to a host of conditions such as the following:

• Free radical damage which leads to massive inflammation, toxicity issues and a decreased immune response

• Decreases growth hormone (the key to staying youthful and lean) • Feeds cancer: artificial sugars can cause cancer • Increased cholesterol • Weakens eyesight • Can cause drowsiness and decreased activity in children • Can interfere with the absorption of protein • Causes food allergies • Contributes to diabetes • Can contribute to eczema in children • Can cause cardiovascular disease • Can impair the structure of DNA • Can cause hyperactivity, anxiety difficulty concentrating/ crankiness in children • Contributes to the reduction in defense against bacterial infections • Greatly assists the uncontrolled growth of yeast infection • Contributes to osteoporosis

Artificial Sugars

We assume just because they do not contain calories, they are not harmful to our health. It is actually the contrary. Artificial sweeteners are made of chemicals and can actually do more damage than sugar derivatives. Health effects of artificial sugars are:

• Loss of vision • Bladder cancer • Shrunken thymus glands • Enlarged livers • Kidney Disorders

• Hearing problems • Decreased gut flora • Dizziness • Diarrhea • Skin flushing

• Headaches • Intestinal cramps • Muscle aches

• Brain damage • Infertility • ADD

The Bad Guy List – The Ingredients to Avoid

• White Sugar • Corn Syrup • High Fructose Corn Syrup • Brown Sugar • Cane Sugar • Heated, Conventional Honey • Cane Juice Crystals • Caramel • Confection Sugar • Crystalline Fructose

• Dextrin • Evaporated Cane Juice • Fruit Juice Concentrate • Glucose • Processed, Conventional Agave • Granulated Sugar • Malt Syrup • Sucrose • Simple Syrup • Mannitol

Artificial Sugar Bad Guy List Aspartame (Nutra Sweet, Equal)

Saccharin ( Sweet N Low) Acesulfame K (Sweet One) Sucralose ( Splenda)

Not All Sweets are Created Equal

There are actually naturally occurring sweeteners that boast nutrient-rich contents such as B vitamins, minerals and antioxidants, making them actually GOOD for us! Also, natural sugars typically do not raise insulin levels like the bad guys, which make them part of any weight loss or diabetes-recovery program.

Make the right choices and keep it in moderation!

The Good Ones

• Molasses • Unheated, Unprocessed Agave • Unheated, Raw Honey • Grade B Maple Syrup • Brown Rice Syrup • Yacon

• Coconut Sugar • Coconut Nectar • Date Syrup • Stevia • Fresh Fruit!

Fats/Oils

One of the main causes of chronic inflammation, dec lined brain function and degenerative disease is the imbalanced levels of om ega-6 and omega-3 fatty acids in our diet. This may come as a surprise to many of us growing up in the era of fat phobia and low fat diets. Moreover, it may even be more of a surprise, because we have been indoctrinated to believe that vegetable oils, where most of our omega-6 fatty acids come from, are good for us. After all they’re “vegetable” oils, right? In fact, if we look at the imbalance a little closer, it’s not too difficult to see why the scales are tipped for too many omega-6 fatty acids in the Standard American Diet. These “heart healthy” vegetable oils such as soybean, safflower, sunflower, corn and cottonseed oil are found in almost every processed food lining the grocery store shelves. It is important to know that both are important for health and vitality. Yes, we need a little omega-6 in our diets. The problem though, is that the sources of omega-6 fatty acids are typically from the wrong kinds of fat. Too much omega-6 from bad fats causes an overall deficiency in essential fatty acids period! This is not a good thing, because we need both in our diet for optimal health and the prevention of disease.

Essential Fatty Acids (EFAs) are critical for: • the nervous system • brain development • maintaining brain function • kidney health • manufacturing steroid

and sex hormones

• healthy blood pressure

• heart health • joint lubrication • skin and hair • healthy digestion • liver health

EFA Deficiencies can lead to: • declined brain function • neurodegenerative

diseases • ADHD in children and

adults • fatigue • depression • digestive issues

• gallstones • poor kidney

performance • joint diseases • poor eye health • skin disease • weak immune function

Signs/Symptoms of Essential Fatty Acid Deficiency • Dry skin (e.g., feet/face/general) • Scaly or flaky skin (e.g., legs) • Cracking/peeling fingertips & skin (e.g.,

heels) • Lackluster skin • Small bumps on back of upper arms • Patchy dullness &/or color variation of

• Dry, lackluster, brittle or unruly hair • Soft, fraying, splitting or brittle

fingernails • Dull nails – lack of surface shine • Slow growing fingernails • Dry eyes • Dry mouth/throat

skin • Mixed oily and dry skin (‘combination’

skin) • Irregular quilted appearance of skin

(e.g., legs) • Thick or cracked calluses • Dandruff or cradle cap • Stiff or painful joints

• Inadequate vaginal lubrication • Menstrual cramps • Premenstrual breast pain/tenderness • Excessive ear wax • Excessive thirst • Allergic (e.g., eczema/asthma/hay

fever/hives) • Crave fats/fatty foods

Omega-6: Too Much of a Good Thing Processed foods now comprise a large part of most American’s diets. As a result, Americans are getting too many omega-6 fatty acids with an imbalance in omega-3. In fact, it is estimated that the average American’s diet provides more than 30 times the proper amount of omega-6. Worse yet, because these oils are highly heated, they turn rancid and cause oxidative stress (free radical damage) once they’re consumed. The common fats that contain these omega-6 fatty acids found in modern food today are:

• corn oil • safflower oil • soybean oil • sunflower oil • cottonseed oil

Too Much Omega-6: Fueling an Inflammatory Factory Diets high in omega-6 fatty acids disrupt the balance of pro- and anti-inflammatory agents in the body, promoting chronic inflammation and elevating the risk of health problems such as asthma, Alzheimer’s, allergies, arthritis, heart disease, and cancer to name a few. Omega-3 and omega-6 fatty acids both utilize the same enzymes and transport systems to produce bio-chemicals in our body. When there are more omega-6 fatty acids, greater amounts of inflammatory compou nds will be created, and lesser enzymes will be available for omega-3 fats t o create chemicals that are anti-inflammatory. Even more detrimental is that high levels of omega-6 fatty acids can actually replace and reduce omega-3 fatty acids. In other words, omega-3 and omega-6 fatty acids compete with one another, and the presence of one greatly affects the behavior of the other. Although omega-6 fatty acids are essential for good health, when the y reach a certain threshold, they begin to diminish the benefits of omega-3 fatt y acids.

What Does this Mean for You? If your diet is low in omega-3 to begin with, and most of your foods are prepared with soybean, sunflower, safflower, corn, or cottonseed oil, then you’re essentially fueling an inflammatory factory. Equally as worse, your brain and heart are also deprived of essential nutrients to maintain proper function. Even health conscious individuals can unwittingly tip the omega fats balance against

themselves. You can avoid all convenience foods, or even be a strict vegan or vegetarian, and yet still have an overwhelming intake of omega-6 fatty acids. The truth is, many “healthy” foods in grocery stores and yes, health food stores, are coated with a layer of cheap vegetable oil to enhance their taste and texture. You can be munching on roasted nuts, trail mix, or a bowl of high fiber cereal thinking that you’re supplying your body with potent nutrients. But unknowingly, along with the nuts, trail mix, and cereal you are also ingesting a high amount of omega-6 fats that are quietly derailing your best efforts to promote health. Another trend lately, especially in health food stores, is the use of sunflower and safflower oil in products like hummus chips, avocado chips, and the plethora of “healthy” organic crackers and “munch” foods. Although the ingredients are organic, most of these products are very high in om ega-6 fatty acids. Another good reason to avoid processed food, even organic.

Omega-3 and Omega-6: A Balancing Act There are differing views among health experts about the correct ratio of omega-3 to omega-6. Popular opinion suggests anywhere from 3:1 and 1:1 of omega-3 to omega-6. This is in STARK contrast to the current ratio of omega-6 to omega-3. For the average American the ratio typically falls in between 30:1 to 10:1 of omega-6 to omega 3. Hello inflammation! The key to good health, obviously, is to drastically cut down on omega-6. Yet, this can be misleading and make omega-6 out to be the bad guy. Every nutrient has its place. When taken in the right ratio to omega-3 , omega-6 plays an important role. The first step is to choose the rig ht sources of omega-6 fatty acids.

Health Benefits of Omega-6 • Reduces the aches and pains of rheumatoid arthritis • Relieves the discomforts of PMS, endometriosis, and fibrocystic breasts • Reduces the symptoms of eczema and psoriasis • Clears up acne and rosacea • Prevents and improves diabetic neuropathy • Aids in prevention of cancer

Healthy Food sources of omega-6: Flax seed oil Flax seeds Flax seed meal Hemp seed oil Hemp seeds Grapeseed Oil Pumpkin seeds Pumpkin oil

Pine nuts Pistachio nuts Sunflower seeds (raw) Olive oil Olives Borage oil Evening primrose oil Black currant seed oil

Sesame oil Walnut oil Avocado

Chestnut oil Wheat germ oil

*Hemp seeds and hemp oil contain a balanced ratio of all essential fatty acids. So it is good to add them to your diet regularly.

Unhealthy Sources of omega-6: Corn oil Safflower oil Sunflower oil Soybean oil Cottonseed oil Canola Oil

Commercial salad dressings Basically all processed foods Fried food Grain fed beef Most commercial meats from factory farms

*Grain fed beef, poultry, pork, etc. are full of omega-6s from the grains they eat and store in their flesh. Grass fed beef and free roaming animals raised on natural diets on the other hand, are low in omega-6 fatty acids and high in omega-3.

Increase Your Intake of Omega-3 While Decreasing Omega-6 Adding omega-3 to your diet not only promotes heart health by lowering cholesterol levels and high blood pressure, it also provides many other helpful benefits. Omega-3 helps reduce blood clotting in the arteries , reduces inflammation and stiff joints in those with arthritis, improves symptoms of depression, improves blood sugar levels in those with diabetes, and reduces the risk of developing certain diseases like cancer and Alzheim er’s. Omega-3 fatty acids include a-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is the parent compound to the omega-3 family, with EPA as the daughter compound and DHA as the granddaughter compound. While each member of this family plays an important role in health, EPA and DHA are far more essential.

Healthy sources of omega-3: Flax oil and Flax seeds Flax is very rich in omega-3. The only draw back it seems, is that certain people cannot tolerate flax seeds or flax oil. You will have to give it a try to see if your body agrees. If it does, great news for you! One important thing to mention about Flax Seed is that it should be milled or ground as you use it. This keeps the oils from turning rancid. Also, you cannot derive the beneficial omega-3 ALA from the whole flax seed. Flax Oil should be cold pressed, unrefined, and unfiltered. Salba (white chia) Salba contains a much higher percentage of omega-3 than salmon or any other cold water fish. Caveat Emptor! Salba is sometimes confused with chia. Although they are in the same family, chia does not contain the powerhouse of nutrients that salba

does. True Salba, the white variety of the “Salvia Hispanica L” plant possesses an astonishing assortment of fats, vitamins, and minerals. Salba is full of minerals, antioxidants, protein and loaded with fiber. Walnuts Raw walnuts (not processed) are an outstanding source of omega-3 fatty acids, along with vitamin E, manganese and copper. Make sure you soak your nuts before eating them. Hemp Seeds Hemp seeds are the near perfect food. It has a balanced ratio of omega-3, omega-6 and omega-9 (GLA) fatty acids. It also has all 10 essential amino acids. Hemp is rich in protein, vitamin E and chlorophyll. Cold Water Fish Cold water fish, like salmon, halibut, mackerel, sardines and herring are very high in omega-3 and also contain the very important omega-3s DHA and EPA. Unfortunately, these fish also absorb significant amounts of mercury, PCBs, radioactive substances like strontium, and toxic metals such as cadmium, lead, chromium and arsenic. If you choose to incorporate fish into your diet, be a discerning cat. Make sure it is wild and from the most pristine sources. Also, 1-2 servings of fish, especially fatty fish, weekly is all that’s necessary to derive adequate amounts of EPA and DHA. Grass-fed Beef and Pasture-Raised Meat If you do eat meat, try your best to make sure it comes from free-roaming and pasture raised animals. This means that the animals are living in their natural environment, eating a natural diet and receiving plenty of sunshine. Most eggs sold in stores, even health food stores, do not come from free-roaming chickens. These eggs do not contain the valuable omega-3 unless they are “pasture” eggs. A local farmer is your best bet. NOT SOY Soy is high in omega-3 fatty acids. It’s also high in a lot of other stuff that is not good for you. A soy-free diet is highly recommended.

Supplements May Be the Answer for You Remember the goal here is to reduce omega-6 intake and increase omega-3. Avoiding processed food is the best way to do this. However, it’s not always convenient when first starting out to eat a ton of walnuts, salba, flax, and wild fish. It can be costly too. However, we hope that in time you begin to add such super foods as salba and hemp to your diet. Their benefits provide more than just omega-3. A solution is to use high quality supplements that contain omega-3 alone and a balanced ratio of omega-3 to omega-6. EFA Oil Blend Capsules – There is really no product out there like this one. EFA Oil is

the result of careful measurement of the fatty acids needed to offset deficiencies from

the typical Standard American Diet. This blend contains the finest Moroccan olive oil,

flaxseed oil, English borage oil and sesame oil. Not only do you receive a balanced ratio of omega fatty acids, you also receive the benefits of quality monounsaturated and polyunsaturated fat. The capsules are best used for convenience.

EFA Oil Blend Liquid – The same formula as above, but in liquid. This is exciting for those of you that would enjoy adding a uniquely different, yet truly decadent oil to your diet. EFA Oil Blend is a delicious, full-bodied oil with a gourmet taste. It adds a robust, savory flavor when mixed into salad dressings, grain dishes, vegetables, and just about anything! EFA Oil blend is not stable under heat, therefore should be added to food after it has been cooked. DHA- Docosahexanoic Acid, aka DHA, is a key omega-3 fatty acid important for the brain, nervous system, eyes, and heart. There is not one system or cell in the body that does not depend on DHA. In fact, your brain is made up of 25% DHA. DHA is by far the most difficult omega-3 to obtain in your diet, thus most people are severely deficient. Low levels of DHA have been found in persons with heart disease, high blood pressure, Alzheimer’s, ADD, depression, insomnia, stress, and dyslexia just to name a few. Premier Cod Liver Oil – Cod liver is an excellent source of omega-3. However, due to increasing pollution in our oceans it is impossible to find a clean source. Premier Research Labs had one lot left of their Cod Liver Oil. They have now discontinued manufacturing it, because they can no longer find a source that is pure. From here on out, we do not recommend fish oil or cod liver oil as a source of omega-3. Flax Oil - a world-class source of Omega 3 fatty acids (4,154 mg/svg), life-essential fatty acids for a brain and whole body support. Premier Flax Oil is 100% unrefined, unfiltered and is certified organic. It contains healthy flax lignans (SDG; 13-36 mg/svg, natural flax super nutrients) made from certified organic flax seeds pressed at 96º F (not solvent-extracted or highly heated).

There are other good fats, too. While focusing on Omega-3 fatty acids, don’t forget the importance of monosaturated fats (as found in olive oil) and lauric acid (as found in coconut oil).

Coconut Oil The last 60 years, the majority of health care officials and the media have been telling you saturated fats are bad for your health and lead to a host of negative consequences, like elevated cholesterol, obesity, heart disease, and Alzheimer's disease. Meanwhile during this same 60 years the American levels of heart disease, obesity, elevated serum cholesterol, and Alzheimer's have skyrocketed compared to our ancestors, and even compared to modern-day primitive societies using saturated fat as a dietary staple.

Multiple studies on Pacific Island populations, who get 30-60% of their total caloric intact from fully saturated coconut oil, have all shown nearly non-existent rates of cardiovascular disease?1

Clearly, a lot of confusion and contradictory evidence exists on the subject of saturated fats, even among health care professionals. The fact is, all saturated fats are not created equal. The operative word here is "created," because some saturated fats occur naturally, while other fats are artificially manipulated into a saturated state through the man-made process called hydrogenation.

Hydrogenation manipulates vegetable and seed oils by adding hydrogen atoms while heating the oil, producing a rancid, thickened oil that really only benefits processed food shelf life and corporate profits. The medical and scientific communities are now fairly united in the opinion that hydrogenated vegetable and seed oils should be avoi ded . These unsaturated fats, artificially manipulated into saturated fats, are also called trans- fats , and no doubt you've heard about them lately. Some cities and states have now outlawed their use. There is no controversy anymore regarding the health dangers of these artificially saturated fats.

These are the same damaged trans- fats that have been touted as "healthy" and "heart-friendly" for the last 60 years by the vegetable and seed oil interests! But the truth finally came out. Trans- fat was rebuked, debunked, and revealed as the true enemy to good health that it has always been, regardless of what the seed and vegetable oil shills told the American public for the last half century.

Unfortunately, this rightful vilification of hydrogenated saturated fats has created a lot of confusion regarding naturally occurring saturated fats, including coconut oil. If one form of saturated fat is bad for you, the argument goes, then all saturated fat must be bad.

Nothing could be further from the truth!

The Truth About Coconut Oil

Back in the 1930's, a dentist named Dr. Weston Price traveled throughout the South Pacific, examining traditional diets and their effect on dental and overall health. He found that those eating diets high in coconut products were healthy and trim, despite the high fat concentration in their diet, and that heart disease was virtually non-existent.

Similarly, in 1981, researchers studied populations of two Polynesian atolls. Coconut oil was the chief source of caloric energy in both groups. The results, published in the American Journal of Clinical Nutrition,2 demonstrated that both populations exhibited positive vascular health. In fact, no evidence exists that the naturally occurring hig h saturated fat intake had any kind of harmful effect in these populations!

Based on 60 years of negative public policy toward naturally occurring saturated fats, you would expect these cultures to be rife with clogged arteries, obesity, and heart disease. Instead, the naturally occurring saturated fat in coconut oil actually has some amazing health benefits, such as:

• Promoting your heart health3 • Promoting weight loss, when needed4 • Supporting your immune system health5 • Supporting a healthy metabolism6 • Providing you with an immediate energy source7 • Keeping your skin healthy and youthful looking • Supporting the proper functioning of your thyroid gland8

Coconut Oil's Secret Ingredient

50 percent of the fat content in coconut oil is a fat rarely found in nature called lauric acid. Lauric acid is a "miracle" ingredient because of its unique health-promoting properties. Your body converts lauric acid into monolaurin, which has anti-viral, anti-bacterial, and anti-protozoa properties.9

Monolaurin is a monoglyceride that can actually destroy lipid coated viruses such as:

• HIV, herpes • Measles • Influenza virus

• Various pathogenic bacteria • Protozoa such as giardia lamblia

Lauric acid is a powerful virus and gram-negative bacteria destroyer, and coconut oil contains the most lauric acid of any substance on Earth! Capric acid, another coconut fatty acid present in smaller amounts, has also been added to the list of coconut's

antimicrobial components. This is one of the key reasons you should consider consuming coconut oil, because there aren't many sources of monolaurin in our diet. But the health benefits of coconut oil don't stop there.

The Benefits of Medium-Chain Fatty Acids

Coconut oil is about 2/3 medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs. These types of fatty acids produce a whole host of health benefits. Coconut oil is nature's richest source of these healthy MCFAs.

By contrast, most common vegetable or seed oils comprise long-chain fatty acids (LCFAs), also known as long-chain triglycerides or LCTs.

Long-chain fatty acids are not as healthy for you as the MCFAs found in coconut oil10:

• LCFAs are difficult for your body to break down -- they require special enzymes for digestion.

• LCFAs put more strain on your pancreas, liver, and your entire digestive system. • LCFAs are predominantly stored in your body as fat. • LCFAs can be deposited within your arteries in lipid forms such as cholesterol.

• In contrast to LFCAs, the MCFAs found in coconut oil have many health benefits,

including the following beneficial qualities: • MCFAs are smaller. They permeate cell membranes easily, and do not require

special enzymes to be utilized effectively by your body. • MCFAs are easily digested, thus putting less strain on your digestive system. • MCFAs are sent directly to your liver, where they are immediately converted into

energy rather than being stored as fat. • MCFAs actually help stimulate your body's metabolism, leading to weight loss.

Coconut Oil Helps Fight Diabetes

Your body sends medium-chain fatty acids directly to your liver to use as energy. This makes coconut oil a powerful source of instant energy to your body, a function usually served in the diet by simple carbohydrates. But although coconut oil and simple carbohydrates share the ability to deliver quick energy to your body, they differ in one crucial respect. Coconut oil does not produce an insulin spike in yo ur bloodstream. Coconut oil acts on your body like a carbohydrate, without any of the debilitating insulin-related effects associated with long-term high carbohydrate consumption!

Diabetics and those with pre-diabetes should immediately realize the benefit of a fast-acting energy source that doesn't produce an insulin spike in your body. In fact, coconut oil added to the diets of diabetics and pre-diabetics has actually been shown to help stabilize weight gain, which can dramatically decrease your likelihood of getting adult onset type-2 diabetes.11

Coconut Oil: A Friend to Athletes and Dieters

Obesity affects quality of life and is linked to many health concerns. One of the best benefits of coconut oil lies in its ability to help stimulate your metabolism. Back in the 1940s, farmers found out about this effect by accident when they tried using inexpensive coconut oil to fatten their livestock. It didn't work! Instead, coconut oil made the animals lean, active, and hungry.

However, many animal and human research studies have demonstrated that replacing LCFAs with MCFAs results in both decreased body weight and reduced fat deposition. In fact, the ability of MCFAs to be easily digested, to help stimulate the metabolism and be turned into energy has entered the sports arena. Several studies have now shown that MCFAs can enhance physical or athletic performance.12

Additionally, research has demonstrated that, due to its metabolic effect, coconut oil increases the activity of the thyroid. A sluggish thyroid is one reason why some people are unable to lose weight, no matter what they do.

Besides weight loss, there are other advantages to boosting your metabolic rate. Your healing process accelerates. Cell regeneration increases to replace old cells, and your immune system functions better overall.

Coconut Oil on Your Skin

Coconut oil has also been used for decades by professional massage therapists to knead away tight stressed muscles. However, you don't have to be a professional massage therapist to gain the benefits of coconut oil. Just use coconut oil as you would any lotion. Coconut oil is actually ideal for skin care. It helps protect your skin from the aging effects of free radicals, and can help improve the appearance of skin with its anti-aging benefits.

Coconut Oil and Your Heart

Heart disease is the number one cause of death in the U.S. The first sign of cardiovascular disease is commonly a heart attack, and sadly, over one-third of heart attacks are fatal. And despite the propaganda, the truth is this: it is UNSATURATED fats that are primarily involved in heart disease, not the naturally occurring saturated fats..14Plus, the polyunsaturated fats in vegetable and seed oils encourage the formation of blood clots by increasing platelet stickiness. Coconut oil helps to promote normal platelet function.

Coconut Oil in Your Kitchen

Two oils should only be used in food preparation.

The first, extra-virgin olive oil, is a better monounsaturated fat that works great as a salad dressing. However, it should not be used for cooking. Due to its chemical structure, heat makes it susceptible to oxidative damage.

And polyunsaturated fats, which include common vegetable oils such as corn, soy, safflower, sunflower, and canola, are absolutely the worst oils to use in cooking. These omega-6 oils are highly susceptible to heat damage because of their double bonds. You should throw out those omega-6 vegetable oils in your cabinets.

Reason # 1: Most people believe that frying creates trans-fat. That is not the major problem. There are FAR more toxic chemicals produced by frying omega-6 oils than trans-fat. Frying destroys the antioxidants in oil and as a result oxidizes the oil. This causes cross-linking, cyclization, double-bond shifts, fragmentation, and polymerization of oils that cause far more damage than trans-fat.

Reason # 2: Most of the vegetable oils are GMO. This would include over 90 percent of the soy, corn, and canola oils.

Reason # 3: Vegetable oils contribute to the overabundance of damaged omega-6 fats in your diet, which creates an imbalance in the ratio of omega-6 to omega-3. Excessive consumption of damaged omega-6 fats contributes to many health concerns. They are all highly processed and consumed in amounts that are about 100 times more than our ancestors did a century ago. This causes them to distort the sensitive omega-6/omega-3 ratio that controls many delicate biochemical pathways, which results in accelerating many chronic degenerative diseases.

The only oil that is stable enough to resist mild h eat-induced damage is coconut oil. Cook with it, bake with it and make sure you buy it “unrefined, cold pressed”.

GMO’s Scientific studies are showing that genetically engineered foods, or genetically modified organisms (GMOs), can damage the organs of the body, including the liver, kidneys and brain. Researchers also found significant changes that affected weight gain, eating behaviors, and immune function. You won’t get sick from one meal containing GM corn or soy (just as you won’t get sick from one pack or even 10 packs, of cigarettes), but most people have far greater exposure. About 90% of America’s corn, cotton, soy, canola and sugar beet crops are genetically engineered. You will find GMOs in fresh produce and processed foods: in such animal products as milk, meat and eggs because of GM animal feed. The GMO industry claims its crops are safe, but even before Monsanto, the international agricultural biotechnology corporation, was allowed to plant its first commercial crop in 1996, Food and Drug Administration scientists were calling for more research. They predicted that engineered foods would contain rogue proteins that could be toxic and cause allergies, nutritional deficiencies and other diseases. Their calls for better testing were ignored. GMO foods and crops are closely regulated in Europe. According to the European Commission, the rules are in place “to protect human and animal health through stringent safety assessment of GM food and feed before it can be sold” and “to ensure clear labeling that responds to the concerns of consumers and enables them to make informed choices.” Why is the U.S. policy so different? Food and agricultural companies spent millions to defeat California’s proposition demanding better food labeling, a move that thrust GMOs into the spotlight. Many didn’t know about the GMOs in their foods until that battle. Then the Farmer’s Assurance Provision (a ka a Monsanto Protection Act) was tacked onto a U.S. spending bill in March. It actually requires the Dept. of Agriculture to ignore a court order and allow the planting of new genetically engineered crops while the agency conducts further review. The best way to avoid GMOs is to buy organic foods or foods with the Non-GMO Project seal. When buying conventional foods, avoid those with corn, soy, canola, cottonseed and “sugar” (but not “cane sugar”) ingredients. You can also download a shopping guide (NonGmoShoppingGuide.com) to help you steer clear of GMOs.

How safe are GMOs?

More often than not, unless the research is tainted by industry ties, studies into the effects of genetically engineered foods demonstrate that it is anything but safe. This isn’t so surprising when you consider that simple logic will tell you it’s probably not wise to consume a plant designed to produce its own pesticide, for example.

So-called “Bt corn” is equipped with a gene from the soil bacteria Bacillus thuringiensis (Bt), which produces Bt-toxin—a pesticide that breaks open the stomach of certain insects and kills them. This pesticide-producing corn entered the food supply in the late 1990's, and over the past decade, the horror stories have started piling up.

Monsanto and the US Environmental Protection Agency (EPA) swore that the toxin would only affect insects munching on the crop. The Bt-toxin, they claimed, would be completely destroyed in the human digestive system and would not have any impact on animals and humans. The biotech companies have doggedly insisted that Bt-toxin doesn't bind or interact with the intestinal walls of mammals, and therefore humans.

The research proves all such claims false.

Prior findings have already shown that Bt corn is anything but innocuous to the human system. Just last year, doctors at Sherbrooke University Hospital in Quebec found Bt-toxin in the blood4 of:

• 93 percent of pregnant women tested • 80 percent of umbilical blood in their babies, and • 67 percent of non-pregnant women

Bt-toxin breaks open the stomach of insects. Could it similarly be damaging the integrity of your digestive tract? If Bt-toxins can damage the intestinal walls of newborns and young children, the passage of undigested foods and toxins into the blood from the digestive tract could be devastating to their future health. Scientists speculate that it may lead to autoimmune diseases and food allergies. Furthermore, since the blood-brain barrier is not developed in newborns, toxins may enter the brain causing serious cognitive problems. Some healthcare practitioners and scientists are convinced that this is one mechanism for autism.

If Bt genes are colonizing the bacteria living in the digestive tract of North Americans, we might expect to see an increase in gastrointestinal problems, autoimmune diseases, food allergies, and childhood learning disorders since the advent of Bt crops in 1996, and that’s exactly what’s being reported. For example, between 1997 and 2002 the

number of hospitalizations related to allergic reactions to food increased by a whopping 265 percent. One out of 17 children now has some form of food allergy and allergy rates are rising.

So-called “Roundup Ready” crops are another type of genetically engineered crops. While Bt crops contain a gene that produces a pesticide inside the plant itself, Roundup Ready crops are designed to withstand otherwise lethal topical doses of glyphosate—a broad spectrum herbicide, and the active ingredient in Monsanto’s herbicide Roundup as well as hundreds of other products.

This way, the crop survives while all weeds are theoretically eliminated from the field… that is ‘theoretically’ because the overuse of the herbicide has led to the rapid development of glyphosate-resistant superweeds. It's estimated that more than 130 types of weeds spanning 40 U.S. states are now herbicide-resistant, and the superweeds are showing no signs of stopping.

Roundup Ready crops have also been linked to serious health problems—particularly relating to fertility and birth defects—as has glyphosate itself.

Top 10 Worst GMO Foods to Avoid Eating

1. Corn One of the most prominent GMO foods, avoiding corn is a no-brainer. If you’ve

watched any food documentary, you know corn is highly modified. Monsanto’s GMO

corn has been tied to many health issues, including weight gain and organ disruption.

2. Soy Found in tofu, vegetarian products, soybean oil, soy flour, and numerous other

products, soy is also modified to resist herbicides. As of now, biotech giant Monsanto

still has a tight grasp on the soybean market, with approximately 90 percent of soy

being genetically engineered to resist Monsanto’s herbicide Roundup.

3. Sugar Genetically-modified sugar beets were introduced to the U.S. market in 2009.

Like others, they’ve been modified by Monsanto to resist herbicides.

4. Aspartame Aspartame is a toxic additive used in numerous food products, and

should be avoided for numerous reasons, including the fact that it is created with

genetically modified bacteria.

5. Papayas GMO papayas have been grown in Hawaii for consumption since 1999.

Though they can’t be sold to countries in the European Union, they are welcome with

open arms in the U.S. and Canada.

6. Canola One of the most chemically altered foods in the U.S. diet, canola oil is

obtained from rapeseed through a series of chemical actions.

7. Cotton Found in cotton oil, cotton originating in India and China in particular has

serious risks.

8. Dairy Your dairy products may contain growth hormones, since as many as one-fifth

of all dairy cows in America are pumped with these hormones. In fact, Monasnto’s

health-hazardous rBGH has been banned in 27 countries, but is still in most US cows. If

you must drink milk, buy organic.

9. and 10. Zucchini and Yellow Squash These two squash varieties are modified to

resist viruses.

Organic Food In the US, everyone has choices to make in terms of what type of food they will eat and how it will affect their health. The question becomes do you want to sacrifice your current and future health for convenience and taste or choose more expensive healthy foods and cut back in other areas?

The Most Important Foods to Buy Organic

If you're on a tight budget but want to improve your diet by shopping organic, animal products like meat, poultry and eggs is the place to start. Since animal products tend to bio-accumulate toxins from their pesticide-laced feed, concentrating them to far higher concentrations than are typically present in vegetables, it is strongly recommended you buy organically raised meats.

Unlike conventional fruits and vegetables, where peeling and washing can sometimes reduce the amounts of these toxins, the pesticides and drugs that these animals get exposed to during their lives can become incorporated into their very tissues, especially their fat. While you can cut off some of it, you may still be ingesting high amounts of toxins if you consume such foods regularly. Another important factor that sets organic meat apart from its conventional counterpart is it will not contain antibiotics and other growth-promoting drugs.

When choosing organic beef, taking the additional step to make certain the cows are exclusively grass-fed can make a big difference in the quality, taste, and nutrient content of the beef.

For chickens, it would be important to make sure they are cage-free, or free-range, chickens, as well as being organic. And eggs from truly organic, pastured chickens are FAR less likely to contain dangerous bacteria such as salmonella, and their nutrient content is also much higher than commercially raised eggs.

Dairy: Is Organic Worth It?

Organic dairy products are important because they'll be free from pesticides and Monsanto's genetically engineered growth hormone rBGH. However, the real issue is not organic vs. non-organic milk, but pasteurized vs. non-pasteurized, or raw, milk.

Hands down, raw milk, even if it's not organic, is the superior choice.

Pasteurization transforms the physical structure of the proteins in milk, such as casein, and alters the shape of the amino acid configuration into a foreign protein that your body is not equipped to handle. The process also destroys the friendly bacteria found naturally in milk and drastically reduces the micronutrient and vitamin content.

Pasteurization destroys part of the vitamin C in raw milk, encourages the growth of harmful bacteria, and turns milk's naturally occurring sugar (lactose) into beta-lactose. Beta-lactose is rapidly absorbed in the human body, with the result that hunger can return quickly after a glass of milk -- especially in children.

The pasteurization process also makes insoluble most of the calcium found in raw milk. This can lead to a host of health problems in children, among them rickets and bad teeth. And then there's the destruction of about 20 percent of the iodine available in raw milk, which can cause constipation. Raw milk contains good bacteria that are essential for a healthy digestive system, and offers protection against disease-causing bacteria.

When pasteurized milk is also homogenized, a substance known as xanthine oxidase is created. This compound can play a role in oxidative stress by acting as a free radical in your body.

Which Produce Should You Buy Organic?

In terms of pesticides, the Environmental Working Group has done the work for you and identified the 12 fruits and vegetables with the highest pesticide load, making them the most important to buy or grow organic:

The Dirty Dozen List

• Peaches • Apples • Sweet bell peppers • Celery • Nectarines • Strawberries • Cherries • Lettuce • Grapes (imported) • Pears • Spinach • Potatoes

Meanwhile, the produce below has the lowest pesticide load when conventionally grown. Consequently, they are the safest conventionally grown crops to consume:

• Broccoli • Eggplant • Cabbage • Banana • Kiwi • Asparagus • Sweet peas (frozen) • Mango • Pineapple • Sweet corn (frozen) • Avocado • Onion

Making Sure Your Organic Foods are Really Healthy

90 percent of the money Americans spend on food is spent on processed foods, which is a disaster for your health even if you're buying "organic" processed foods.

Just because someone slaps an organic label on a food product, that label does not somehow magically transform a junk food into a health food. Organic processed foods -- ice cream, potato chips, soda, etc. -- are just as detrimental to your health as conventional processed foods.

So when planning your food budget, make sure your organic choices are centered on whole foods like meat, raw dairy and produce -- not processed imposters.

Juicing 101 What Are the Benefits of Juicing? First off, cooking and processing food destroys micronutrients by altering their shape and chemical composition. While eating cooked food that is nutritious is not entirely “bad ”for you, getting your veggies in primarily cooked form is not the desirable way to receive all of the amazing micronutrients from plants. This is especially true for those with advanced disease and impaired digestion. Plant fiber is excellent, and we still recommend that you incorporate it into your daily menu, yet adding fresh juice to the mix dramatically increases your nutrient intake. Raw vegetable juices furnish your body with live enzymes, bioactive vitamins, mineral s and trace minerals that are otherwise decreased and destroyed by cooking. Another thing to take into consideration is that it is pretty difficult to receive these micronutrient gems from raw veggies, because of our inability to fully masticate (chew) raw plant fiber. Therefore, a lot of vitamins, proteins and minerals stay locked in the plant fiber as it moves through the intestinal tract. What are some of these nutrients? Amino acids, which form the building blocks for protein; soluble fiber that helps control bad cholesterol: essential fatty acids that the body cannot make on its own, yet which are essential to healthy nerve cells and form part of the cellular membrane around all cells; phyto-chemicals that give plants their unique colors, tastes, and scents, and which have anti-oxidant and anti-carcinogenic properties. Minerals, such as calcium, potassium, iron, and zinc, that are essential to proper cell functioning. Enzymes, which aid in digestion and regulate chemical reactions in the body, and last but not least – vitamins, vitamins, vitamins! Fruit and vegetable juices contain vitamins A, C, D, E, K, as well as B-complex vitamins, all essential to maintaining good health.

Top Reasons to Juice There are many reasons why you will want to consider incorporating vegetable juicing into your optimal health program:

1. Juicing helps you absorb all the nutrients from the vegetables . This is important because most of us have impaired digestion as a result of making less-than-optimal food choices over many years. This limits our ability to break down and absorb nutrients. Juicing literally helps to “pre-digest ”them for you, so you will receive most of the nutrition.

2. Juicing allows you to consume an optimal amount of vegetables in an efficient manner. How many of us can realistically and consistently incorporate a wide variety of plant foods (6-8 servings) into our daily lives? Not many. It can become time

consuming and frustrating, but it can be easily accomplished with a quick glass of vegetable juice.

3. You can add a wider variety of vegetables in your d iet. Many people eat the same vegetables or salads every day. Juicing provides you the opportunity to include a wide variety of vegetables that you may not normally enjoy eating whole.

4. Juicing helps reduce over acidity in the blood and improves your pH. Due to many years of poor dietary habits, most people tend to be on the acidic side. Meat, dairy, processed grains, sugars, sports drinks, sof t drinks, alcohol, etc. are all very acidic. Vegetable juices are highly alkaline and improve your blood ’s pH. This is why so many feel energized after drinking vegetable juice. It is like a shot of oxygen which helps to maintain balanced pH for optimal health. Balanced pH is key to optimal health.

5. Juicing can help reverse disease. Alkalizing minerals from vegetable sources help to restore the alkaline and mineral balance in the cells. They speed the recovery from disease by supporting the body’s own healing response and cell regeneration. The added oxygen and micronutrients also help to rebuild the blood.

6. Kids can fall in love with juices. There are a million ways to make vegetable juice, and usually with the addition of fresh fruit, a child’s pallet can be rewired. Adding beets also masks the green look. But Wait, Can ’t I Just Buy Juice From the Store? Not unless that store has a juice bar. Fruit and vegetable juice that is pressed and stored in bottles begins the process of oxidation as soon as it comes in contact with oxygen, and a major loss of nutrients begins to occur. It is typically recommended that you drink a juice within 20 minutes of preparing it; this is when the nutrients are most intact. Therefore, even when juicing, it is not recommended to save ju ices in the fridge after making one. Just down it! Carrot and Green Apples Are a Great Combination One of the most pleasant combinations to begin with is carrots and green apples. You can never go wrong with carrots. They are especially beneficial for colon health and are a rich source of vitamin A, which is essential to the health of all the mucous membranes of the body. It is great for cleansing and detoxifying, too. You can add spinach or kale to this drink as well, and try it with lemon, too.

Cucumbers and Celery as Your Base Cucumbers and celery are perfect as a base for a green juice. Cucumbers are an excellent source of vitamin C, and celery is high in minerals (especially potassium) and B vitamins. Both are highly alkalizing and cleansing. They are full of water, and have a kind flavor. A cucumber and celery cocktail with a little apple or pear is a nice way to

ease yourself in. Organic cucumbers are okay to juice with the skin on, but conventional cucumbers should be peeled. (Try this combination: 1 cucumber, 4 celery stalks, 2 apples, 6-8 kale leaves and ½ lemon.)

Organic Veggies Juicing is for alkalizing, detoxifying, and purifying. Juicing veggies and fruits coated in pesticides kind of defeats your purpose. Try your best to get as much organic produce for your juicing as possible. Many of the staples for juicing are actually laced with the most pesticides, such as apples, celery, and greens. See the Dirty Dozen for the top 12 fruits and veggies with the most pesticides.

Low Glycemic Fruit is a Better Choice While you can certainly juice fruits, if you are overweight, have cancer, high blood pressure, diabetes or other degenerative disease it is best to limit using fruits. The added sugar, although natural, may pose metabolic complications. Stick to low glycemic foods like pears or apples. Lemon and limes are good to, because they have virtually no sugar. Additionally lemons or limes are amazing at eliminating the bitter taste of the dark deep leafy green vegetables that provide most of the benefits of juicing. Small amounts of more sugary fruit are okay from time to time, as long as you use small amounts. The ideal ratio should be 3:1. three veggies to one piece of fruit.

Take Your Juice on an Empty Stomach The best time for juicing is on an empty stomach, especially first thing in the morning. Make sure to “chew ”your juice to activate enzymes in your saliva. Avoid gulping it down. Wait at least 30-45 minutes after your juice before taking in solid food.

Important to Listen to Your Body It is very important to listen to your body when juicing. Your stomach should feel good all morning long. Though many people first come to juicing seeking help for a specific ailment or condition, there is no need to wait for something to go wrong before you try it! The human body has a remarkable capacity to fight disease, to heal, and even to renew itself. When you give it the nutrients it needs, it will respond in amazing ways, rewarding you by regulating your weight, increasing your levels of energy, fighting the effects of time, and even reducing your need to conventionally medicate conditions such as high blood pressure, metabolism and even acne. The cleansing power of juice makes it clear that the body knows what it is doing. Adding the good stuff helps get rid of the bad.

Grains

Why You Should Go Grain-free 1. If you can get it from grain, you can get it els ewhere. If you can find the nutrient in grain, you can find the nutrient in better quantities in other foods. 2. Grains aren’t good for your gut. Intestinal health is critical to your overall health. If you’re gut isn’t healthy, you can’t absorb nutrients from the foods you eat. If you can’t absorb nutrients from the foods you eat, your body is malnourished and is more prone to disease. Grains are associated with a condition called leaky gut syndrome. Tiny particles of grains, when ingested, can slip through the intestinal walls causing an immune response. With your immune system excessively taxed by constantly attacking these out-of-place particles of grain, it cannot effectively fight against true threats like pathogens. 3. You’re probably gluten-intolerant. If you’re white, there’s a good chance that you’re gluten-intolerant to some degree. Current research estimates that about 1% of the population suffers from celiac disease, an auto-immune condition related to the ingestion of gluten-containing grains like wheat and barley; however, some researchers on celiac disease and gluten intolerance estimate that 30% to 40% of people of European descent are gluten-intolerant to some degree. That’s a lot of people who are regularly consuming a food that makes them sick. 4. Grains cause inflammation. Due to a high starch content, grains are inflammatory foods. The more refined the grain, the more inflammatory it is. For example, unbleached white flour is more inflammatory than whole grain flour; however, whole grains are still moderately inflammatory foods and certainly more inflammatory than other foods like fresh vegetables and wholesome fats. Chronic inflammation is linked to a myriad of degenerative, modern diseases including arthritis, allergies, asthma, cardiovascular disease, bone loss, emotional imbalance and even cancer. 5. Grains are fairly new on the scene. Prior to the advent of agriculture, humans relied on hunting and gathering for their foods. They foraged for wild greens, berries, fruits and other plants. They hunted wild animals. They fished for wild fish. They didn’t plant a garden, or grow any amber waves of grain or, for that matter, drink dairy from domesticated animals since there simply wasn’t any domesticated animals. Humans survived like this from the development of the appearance of the first homo sapiens about 47,000 years ago to the

advent of agriculture some 10 – 12,000 years ago. So, for the better part of human existence grains did not comprise any notable portion of the human diet. In essence, what has become the bulk of our modern diet was missing from the diet of our prehistoric ancestors. 6. Grains aren’t good for your joints. Due to their inflammatory nature, grains – even whole grains – are linked to joint pain and arthritis. Grain’s amino acid composition mirrors that of the soft tissue in your joints. Because both synovial tissue and grains are chemically similar, your body has difficulty differentiating between the two. So, when your immune cells get all hot and bothered by inflammation caused by grain and begin to attack it as a foreign invader, they also begin to attack the soft tissue in your joint – leading to pain, autoimmune diseases like rheumatoid arthritis and, of course, more inflammation. 7. Poorly Prepared Grains prevent mineral absorptio n. When improperly prepared as they most often are, grains can inhibit vitamin and mineral absorption. Grains contain substances like phytic acid which binds up minerals and prevents proper absorption. Essentially, though your diet might be rich in iron, calcium and other vital nutrients if you eat improperly prepared grain, you’re not fully absorbing nutrients from the foods you eat. 8. Grains are bad for your teeth. Due to those high levels of phytates in grain, grain is linked to dental decay. With high levels of mineral-blocking phytic acid coupled with low mineral absorption rates and plenty of starches for bacteria to feed on, grain contributes to dental decay. 9. Grains aren’t good for your skin either. Grains have a very high carbohydrate content, and while the carbohydrates in grain are complex they are still broken down into sugars nonetheless. These sugars instruct your body to produce more insulin and insulin-like growth factor (IFG-1). Elevated insulin levels lead to a cascading hormonal response and these hormones activate the sebum-producing glands in your skin – encouraging them to produce more oil. IFG-1 is also linked with the increased production of keratinocytes which also contribute to acne.

10. Eating grain makes you crave grain. Foods rich in carbohydrates give you quick energy, but that energy wears off just as quickly as it came. Since grains break down into sugar, they create a rise in insulin levels when those levels fall you crave more.

The Most Inflammatory Foods Besides bad sugars, bad oils and white salt, gluten (wheat, barley, rye, spelt), dairy and soy are the largest causes of inflammation in the body! They not only cause inflammation but they are all triggers for an autoimmune condition. In other words, they cause your immune system to attack your body.

Now refer to our handout on :

The Anti-Inflammatory Diet

& Eliminating Gluten From Your Diet

Nutritional Supplements & Healthy Products available in our office:

Premier Pink Salt

Canadian Gold Raw Honey

EFA Oil Blend Capsules

EFA Oil Blend Liquid

DHA Gel Caps

(The above are from the best source available: Premier Research Labs.)

Other products mentioned are available in Whole Foods and Publix Greenwise. A large container of unrefined, cold pressed Coconut Oil is available at Costco.