Gluten Intolerance & Food Sensitivities in 60 seconds….

Food Sensitivities are not the same as Food Allergies. A Food Allergy is a peanut causing anaphylaxis. A Food Sensitivity (or Intolerance) is about inflammation. It is a slow, internal process that causes global inflammation all over the body.  Inflammation causes discomfort and symptoms. It spreads to other parts of the body and destroys delicate tissues. It causes cancer.

What does this look like? Digestive Issues – people with constipation, diarrhea, and diagnosis of IBS or Crohn’s. Headaches. Fatigue. Inability to lose weight despite diet and exercise.  Any inflammatory condition (arthtiris, aching joints, and so forth). Skin problems like acne, psoriasis, eczema, or rashes.  Allergies (sinus infections, ear infections, sneezing, cough).

What foods would most likely cause this? Well, the “heavy hitters” of Food Sensitivities are Gluten, Dairy, and Sugar. Each of those are actually not a single item, it’s a category. Example: Gluten is actually: Barley, Brewer’s Yeast, Gliadin, Gluten, Hops, Malt, Oat, Rye, Spelt, and/or Wheat. Dairy is: Caesin, Cow’s Milk, Egg Yolk, Egg white, Goat’s Milk, Sheep’s Milk.  And if you’re thinking that you don’t even eat these items, think again. Cow’s milk is ice cream. Sheep’s milk is the primary ingredient in yogurt. Eggs are in practically anything that comes in a wrapper or box.

Why do you need a test to find all of this out? Simply because it would be extremely difficult to choose one item at a time and test it out to see if removing it makes a change. AND, if you can be sensitive/intolerant to Cow’s Milk…. Why couldn’t you be to Broccoli? Or Olive Oil? It’s not just foods that are “bad” for you – it can be anything and everything. The testing I use is the gold standard, and it even includes household chemicals, medications, herbs and supplements.

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Fact: Cancer Cannot Survive in an Alkaline Environment.

Within the umbrella of nutrition exists the concept of alkaline versus acidic internal pH. Our body primarily likes an alkaline environment, in fact, we should be about 70 percent alkaline and 30 percent acidic.

As you have heard me say many times , food is our fuel , like gasoline to a car. If we put junk in, our insides will be junk. So this means that if we want our insides to be alkaline we need to eat a diet that is 70 percent alkaline. Alkaline foods are primarily vegetables … Not always though, so it’s a great idea to check out a handy chart like this one :

Acidic foods tend to be processed, pre made, meats, carbs, and so forth. The average American eats a diet that is 70 percent acidic …. And therein lies the problem. Disease cannot survive in an alkaline environment. In fact, disease and bacteria actually love and thrive in acidity. Having health is not about how we feel or our symptoms. Health is about functioning at 100 percent.

In order for our body to function well and prevent the development of disease and cancer, we need to create the  correct environment. we need to provide it the correct fuel to do it’s job and function well.

Do you know what else affects our body’s pH? Stress level! The more stress we have, the more acidity we create. But that’s a whole new topic for another post….

Please share – What are your favorite alkaline based recipes or foods ?

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5 Reasons Why I Have the Best Job

This month is an important week for me. It’s the anniversary of my practice, Balance Chiropractic and Wellness. It’s been an incredible journey, and here’s to many more years! I’d like to take a moment and reflect on why I love my work….

5) Each practice member is unique – we are designed to be ever-changing and dynamic, and for that reason, each treatment is unique as well. I also address a practice member’s health from several different areas (physical, nutritional, emotional, and so forth) so each visit is always new and exciting!

4)  I feel blessed to be a part of each of my practice member’s journeys. They share with me their vision boards, their career goals, and their baby news. Wow.

3) I get to talk about my one of my favorite topics all day long – attaining HEALTH!

2) I have the privilege of assisting others with their intention to heal, and function at their optimal level. I am a facilitator for the momentum of healing and health. There is nothing more important than your health – if you don’t have that, what else matters?

1) I have a great team that works beside me each day. Mary Pat at the Front Desk holds down the fort and no detail slides by her! She’s an incredibly warm and caring woman. Joan in Insurance/Billing anticipates every need of the practice, before I even think of it! She is a creative, positive, “bigger-picture” thinker.

Thank you to all who have supported me along the way, and to each person I have the privilege of working with. 

In Health, Dr. Kristen

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Juicing Part Two

We’ve already covered WHY you’d want to juice, WHAT equipment you’d need, now let’s talk about WHO, WHEN and HOW….

There are two types of people who will benefit from juicing. The first is someone who has a lot of health problems and would like to improve or even resolve their health problems (especially arthritis, bowel problems, skin problems, and so forth). The other person is someone who already has a good base of health to begin, and wants to stay healthy and prevent disease. I suppose you could also say that maintaining a healthy weight is a “side effect” of consuming a lot of veggies!

Fresh Juice is designed to be consumed immediately after making. When you expose it to light and air, it begins to

loose nutrients. Storage of juice is not the best idea, but if you make a large batch (to take to work that day, for example) you should store it in a metal container, in the refrigerator. It’s best to consume juice between the hours of 7am and 9am when your Stomach is most energetically active! Juicing is easier and better than eating whole vegetables. You can consume a greater amount, a greater variety, AND research has shown that the nutrients are more “bio-available” to the body in juiced form. With that being said, Juice every day, and the more colorful the vegetable the better!

As far as HOW to juice, it’s pretty simple. Don’t put items in the juicer that don’t have liquid – like bananas, avocado, or thick peels. Most vegetables can be put through the juice with their thin skin left on or their green tops (just make sure you wash it). Depending on your juicer’s mouth opening and strength, you may or may not need to chop your vegetables first.

I have posted a few recipes to get you started from our Juicing Workshop below – give these a try and make sure to let me know what you think!

“The Mojito” (Note: Aloe helps heal the inner lining of our digestive track)

2 green apples, 1 wedge of Aloe (remove outside skin and just use the clear jelly part of the plant), 1 handful of                   fresh mint, Splash of water and ice

Carrot Juice (Note: this recipe is great for the skin or an upset stomach)

3 parts apple, 3 parts carrot, 1 part ginger  

“Basically Green”

1 green apple,   ¼ cucumber (skin on), 1 celery stalk,   ¼ lemon (peel on)

Dilute with an equal amount of H2o.

Detox Recipe 2  (Note: use beets sparingly)

1 beet (raw with skin on),    ½ lemon (can leave skin on), 2 carrots, 1 green apple, 1” piece of ginger

Quick V8 Juice (Spinach: the healthiest leaves are colorful and dark!)

3 carrots, 1 tomato, Handful of spinach

How to Juice for Dollars a Day (Part One)

This is a question I get asked often. “Okay, I want to start juicing so I can improve my health and resolve my (fill-in-the-blank) problem… now what do I do?”

The very first step is to learn more about the health benefits of juicing, and why one would want to do this. If you’ve already done this, keep reading… if not, please click here to watch a brief video.

The next step is to choose your equipment. A juicer is not the same as a blender, so you will need to make a purchase. There are a variety of machines and price points out there – from $35 to over $500. The first juicer I ever owned cost about $35. I would never discourage someone from juicing if this is the level of financial commitment you can make at this time…because doing some healthy things are always better than none!  However, I will say that this is one of those situations where you get what you pay for. This juicer (by Cuisinart) was loud, made of cheap plastic, hard to clean, and was broken in about 6 months. If you are going to start juicing, I would recommend planning on spending about $100-200. At this price point, you will look at a Jack Lalanne, Omega, or Breville, which are available at major stores and online. I have had a positive experience with my Jack Lalanne Power Express, and in fact, I would suggest this over a Breville which I have used as well. Comparably, I found the Jack Lalanne to be sturdier and more powerful. Around the $500 price point, you will encounter the holy grail of juicers – the Vitamix. It is so powerful that it leaves no leftover pulp behind. It even comes with a cookbook and a 7 year warranty! I have yet to meet a person (including myself) that has not fallen in love with this piece of kitchen equipment. 

Now, we need to explore the recipes. Start with simple recipes that have minimal ingredients! Keep your focus on vegetable recipes (as opposed to fruit) because that is where the health benefits are!

Please read Part 2 of this article next week as we continue to explore the beginning stage of becoming a healthy juicer…. And don’t forget to leave a comment or question!