How many times a day do you visit the most important seat in the house? Are you constipated? Do you dread sitting on the toilet from several minutes to an hour? If so, then you must digest, I mean read this.

One can truly marvel at the digestive system. It’s able to extract all the nutrients from the food and drinks you ingest, process and release them into the bloodstream and dump the excess, undigested, unnecessary parts.

It’s like your local garbage collector complete with the truck and manpower. Considering all of these go smoothly as planned, a valuable question comes to mind, how often should you go to the toilet?

The answer will depend on 3 different factors namely your age, your daily activities and what you put in your mouth (diet). Some nutrition experts would say that the normal range is 1 to 3 times per day or at least 3 times a week. There is really much variation. Deciding if you have constipation will depend largely on how you perceive it and what you were used to (regular habit).

The ideal poop (or do you prefer the term fecal matter?) shouldn’t be abnormally hard or soft. The longer your poop sits in your large intestine, the harder it will get. No parts of the comfort room should be destroyed while you’re sitting on the can trying to blast out your poop. Going number 2 should be a short, but pleasant and comfortable ride. No one has to strain excessively just to pass poop out. It should be relaxing, because believe it or not, it’s one of the true joys in life that’s certainly free of charge. Don’t take it for granted.

Causes of a Constipated Colon

Modern life has taken its toll on our health and more often than not, responsible for our constipated colon. Not enough hydration (water and NOT alcohol intake), not enough dietary fiber, not enough exercise and not allowing enough time for your constipated colon to relieve its problems. As you can read, a majority of the reasons and solutions are within your grasp.

On the other hand, having a chronically constipated colon could signal something serious. These include colorectal cancer, diabetes, hypothyroidism, irritable bowel syndrome, Parkinson’s disease or depression (I think we’ll all be depressed if we’re constipated for a long time).

Older and sedentary people tend to be more constipated than younger and more active people. The medications you’re swallowing like sweets could also cause constipation. Examples of these are listed below:

• Diuretics
• Narcotics (your colon also goes to sleep with this medication, hence no poop movement)
• Pharmaceutical Iron Supplements
• High blood pressure medications
• Antacids
• Seizure medications

Your Constipated Colon Talks to You too, So Listen

How do you know that you have a constipated colon? Listen and it will tell you. The following signs and symptoms could signal that your colon is constipated.

• Compacted and hard stools which are difficult and/or painful to pass
• There’s fresh blood (bright red) in your stools from bleeding hemorrhoids
• Straining during bowel movements
• Crampy abdominal pain that’s relieved when you sit on the throne (toilet)
• Fewer number two’s (fewer bowel movements) than what you’re used to
• A feeling of wanting to go, even after you’ve already gone

When You’re Constipated Colon Raises a Red Flag

No, it doesn’t mean it’s becoming a communist. Can you imagine how grumpy that could be? A communist constipated colon. Just kidding. There are some red flags when it comes to a constipated colon which you should bring to the attention of a doctor. These are the following:

• Blood in the stool
• Pencil-thin stools or goat-like stools (a decrease in the caliber of stools – pellets)
• Constipation accompanied by fever, lower abdominal pain or abdominal enlargement
• Loss of appetite or vomiting
• Weight loss
• Loss of energy, headaches and feeling irritability

How to Prevent a Constipated Colon

A constipated colon can certainly be prevented. You should eat a diet high in fibre. Your poop contains a lot of good bacteria. Fibre provides them a good medium to grow. It also bulks up your poop, and this could lead to less turning and churning of your large intestines. The result? Smooth exit for your poop.

What type of fibre are we talking about here? There are two types of fibre you must be familiar with. Both types are equally important to prevent a constipated colon.

Soluble fibre. As the term implies, it’s soluble in water. It makes you feel full by forming a gel in your stomach. It also slows down how your stomach empties into your small intestine and has an effect on your blood sugar levels by making sure that no spikes (insulin) happen. You can obtain soluble fibre from carrots, celery, cucumbers, blueberries, dried peas, beans, nuts, strawberries, oat bran, pears, oranges, oatmeal and apples.

Insoluble fibre. This kind of fibre relaxes your large intestine. It passes through your gastrointestinal tract relatively intact because it doesn’t dissolve in water. In contrast to soluble fibre, it speeds up the passage of food. You will find insoluble fibre in dark leafy vegetables, raisins, grapes, cabbage, broccoli, nuts, barley, whole wheat, whole grains, wheat bran and root vegetable skins. If you eat flaxseed you’re in luck – because the actually contain both soluble and insoluble fibre.

In addition, it’s also good to drink plenty of water (1.5 to 2 litres per day) and do more exercise on a regular basis. If you want more when it comes to saying goodbye to a constipated colon, you may want to try dietary supplements which contain probiotics and magnesium. Herbal laxatives might also give you a hand, or a tissue.

Summary

Occasionally experiencing a constipated colon may happen from time to time. But no one, not even the most voracious person on the planet when it comes to food, deserves to CHRONICALLY suffer from it. Taking a poop is a very personal business, what may seem right to you may not apply to another person. Lastly, never, ever forget to flush. That’s what the little knob or button is designed for.

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Do you watch the hit reality TV show The Biggest Loser? If you do, then you know what it’s like to be overweight. You get to see the trials and obstacles the contestants in the show have to face. Being big and overweight is hard. Trying to lose weight is a lot harder. So, the question is:

Why do you still continue with your unhealthy lifestyle? What is considered as a healthy lifestyle?
You eat what you want, when you want. You don’t take a minute to think about the nutrition you’re getting, or maybe there is no nutrition in the food you’re eating to begin with. You watch your favorite TV series late at night still gorging on those potato chips, chocolate bars and bucket of soft drink. You just ate two servings of dinner before watching TV. You fell asleep on the couch with food still undigested in your stomach. You wake up the following morning, take a bath and discover leftover cake your mother brought home last night. Burp! That’s the stuff, now it’s time to get dressed. Uh-oh, your favorite jeans no longer fit your waistline. Do any of these statements sound familiar?

Don’t you think prevention sounds better than cure?

To fully understand the meaning of metabolic syndrome, let us first separate the two terms. Metabolism means a series of biochemical reactions necessary to sustain life. Syndrome encompasses a constellation of symptoms, signs and characteristics that often occur together which will help the doctor in diagnosing your disease. Putting them together, metabolic syndrome means the collection of risk factors that increase your likelihood of acquiring or developing diabetes, coronary heart disease and other related health diseases. Risk factors are a set of variables (habits, conditions or traits) which increase your chances of having certain diseases like coronary heart disease and diabetes.

What are the Risk Factors?

Before you’re diagnosed as having metabolic syndrome, you need to have 3 or more of the following five risk factors. The goal is to modify your lifestyle so that as much as possible you can delay the onset or prevent the development of metabolic syndrome altogether.

High Blood Pressure. This may come as no surprise to you. Long standing high blood pressure brings a lot of damage to your arteries especially your coronary arteries (these arteries supply oxygen and nutrient rich blood to your precious heart). Damage to the arteries allows the buildup of plaque which significantly narrows the lumen of the arteries. The resulting decrease in blood flow will undoubtedly weaken your heart.

Elevated Blood Sugar Level. What’s that? You thought sugar is sweet and kind? Guess again. A high fasting blood sugar (tested after a period of fasting for at least 8 hours) can make the cells in your body insulin resistant. This is just the start.

Low Good Cholesterol Levels. Do you remember the good and bad cholesterol? The good cholesterol is HDL while the bad one is LDL. HDL cholesterol was thought to contribute to the clean up process involving the removal of LDL (bad cholesterol) from your system. Recent studies are now saying that there is no good and bad cholesterol. Cholesterol (whether good or bad) is good for you. Period.

High Triglyceride Levels. Through the years, it was accepted without question that saturated fat is bad for you. A new way of thinking backed by scientific studies is that its not the saturated fat that raises the triglycerides, but actually the sugar and refined carbohydrates.

Large Waistline. Among the risk factors in the metabolic syndrome, this one is the most obvious. You don’t even have to take a laboratory test to figure this out. By the way, can you still see your feet? Don’t worry, it’s not too late. You can do something about it.

You Versus the Risk Factors (Prevention)

In order to prevent having metabolic syndrome, you will have to address the different risk factors. Do you have any one of them? Having no risk factors can prolong and improve your quality of life. There are two main areas where you can effectively prevent the formation of metabolic syndrome namely: diet and exercise.

Diet. To establish which specific foods are right and wrong for you would be a guaranteed snooze-fest. Instead, a recent theory which contradicts the diet norm is laid out here to guide you in your quest to help improve your health.

There is now a growing trend among experts in nutrition saying that saturated fats and cholesterol are not bad for you. For many years, we believed in the lipid hypothesis which states that the more saturated fat and cholesterol we eat, the higher our chance of developing coronary heart disease. The study this hypothesis was based on was discovered to be largely flawed. The experts stated that the data only came from countries which have high saturated fat in the diet and at the same time developed coronary heart disease. Data from other countries with high saturated fat in the diet and low incidence of coronary heart disease were hidden from the public. They also did not account for other variables such as the sugar content of the diet.
This may seem like a contradiction…. The main point of this article is to open your mind to the new possibilities. Do your own research about these conflicting theories, consider them all objectively. Is eating too much carbohydrates bad for you? Make your own decision.

Exercise. As we grow old, we tend to walk and not run anymore. Instead of playing outside, we stay indoors and eat on the couch while watching TV. We are not what we used to be when we were young. Our physical activities have slowly and unconsciously declined. It isn’t that our metabolism has slowed down (though this can happen as we age), it is we who have ceased to move around and became sedentary. Because of our sedentary lifestyles we need to make more of an effort to incorporate exercise into our day. Find an exercise routine that you can live with, and even enjoy.

You’re not alone. We’re all heading in the same direction. The path towards having metabolic syndrome is something you don’t want to take. This path is paved with ice cream, unlimited soft drinks and all the comfort foods you can imagine. After you have it and continue maintaining it, the road will most certainly be cut short for you.

Prevention is just as important as cure, if not more. Your greatest weapon is knowledge. Think about it.

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The United States Department of Agriculture was not the first one to develop a food pyramid guide. No, it wasn’t Dr. Phil or Martha Stewart either. It was actually developed by two Swedish nationals. Anna Britt Agnasater, a food lecturer, who was conducting a seminar on basic food groups. An attendee Fjalar Clemes suggested that a pyramid or triangle can be used to illustrate the relative importance of each food group. Anna Britt Agnasater capitalized on the idea and introduced the first food guide pyramid. In was published in a Swedish magazine in 1974. The USDA then came out with its own version in 1992 and updated it in 2005. Many diet regimens have toyed with and challenged the rationale behind the food pyramid.

Many of these diets dances around the premise that we are inclined to consume the same basic food groups as our forefathers (our great, great, great…… grandfather) did. The advent of complex degenerative diseases triggered the reemergence of simplified, far less processed diets. The first civilised society did not suffer much from chronic diseases like hypertension, heart disease, Alzheimer’s Disease and Diabetes. In earlier society, food was eaten very close to its natural state without being highly processed. Life was that easy and straightforward. How can you apply a life similar to that in the modern age? Will eating simplified diet lead to a healthier life?

There has been much debate about these issues. The kind of diet we were used to before is not that difficult to partially imitate today. Special emphasis on the word partially because we can’t exactly duplicate the diet of earlier society. For example, the meat they ate back then came from wild animals grazing on grass. Now, meat comes from the supermarket and is often grain-fed. See the difference? No one is telling you to bring out your hunting gear and go to the forest to hunt wild deer just to get grass-fed, unprocessed meat. The modern diet we have come to embrace was developed through the agricultural era and later included a reduction in fats because these were seen as harmful.  We adapted to the present conditions of our environment (which previously were different). On the other hand, proponents of the traditional diets say that farming and other agricultural practices (where grains come from) have introduced a new set of chronic diseases. They advocate a grain free, sugar free diet, with a moderate amount of protein, high fat and plenty of vegetables.

This article isn’t intended to confuse you, its main purpose is to widen your food choices and make you aware of other possibilities besides the food pyramid. One article isn’t sufficient enough to describe all the different concepts and recipes in these simplified diets. In its simplest and easiest to understand form, these diets are like an inverted food pyramid. The healthy fats and proteins are located at the base of the pyramid. Grains are noticeably absent.

Which route you choose will ultimately depend on you, we recommend researching this thoroughly before taking someone else’s word for it – after all it’s your health we’re talking about!

You have three choices, the three P’s: Pyramid, Paleolithic, or Plate? What plate? Oh, are you not aware that the US Department of Agriculture had replaced the food pyramid with a food plate… Don’t worry, it’s only the shape that’s changed the contents remain the same. What’s crucial is that you listen to your body. Take a look at your lifestyle and adjust accordingly to whichever diet will feel natural to you. Choose a diet that you can live with. In the end, the only thing that will undoubtedly matter is your physical and mental well-being.

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Approximately one third of those diagnosed with gout have an accompanying illness like hypertension. Is there a link between the two?

Gout is just another form of arthritis (inflammation in your joints)

It can be described as a severe and sudden pain accompanied by tenderness and redness of the involved joint. The most common joint involved is the joint between your foot and the big toe. Gout is caused by elevated uric acid levels in your blood. Uric acid comes from some foods we eat and drinks we consume like beans (dried), mackerel, anchovies, liver, peas, highly acid forming foods, processed and sugary foods, and alcohol.

Hypertension is a rise in your blood pressure

There are two types of hypertension, primary (essential) and secondary. The main difference between the two is the cause.  In primary hypertension the cause is unknown or can’t be identified. On the other hand, secondary hypertension means that the cause can be determined and should be addressed or treated. Early intervention in secondary hypertension can bring your blood pressure to normal levels.

Some people experience an increase in their blood pressure when they have an acute attack of gout. The exact link between the two is poorly understood and remains to be demonstrated in experimental studies. It is unclear whether gout causes hypertension or hypertension causes gout.  This is where it can get a bit complicated –  It has been recognised that excess uric acid can block the enzyme which produces nitric oxide. Nitric oxide is vital for dilating your blood vessels and lowering your blood pressure.  A decrease in the levels of nitric oxide will not dilate your blood vessels and your blood pressure remains high.  However, in contrast, experts in the field also know that some medications used in the lowering of high blood pressure can actually contribute to your chances of developing gout.  (Fortunately for the general population, these antihypertensive drugs have been identified.)

On the other hand, the link between alcohol and gout has been well established by recent medical studies (bad news for beer drinkers!). They’re like an old married couple who always argue with each other.  Alcohol increases uric acid levels in the blood. Alcoholic beverages contain purines which after digestion in our intestines are converted to uric acid. The yeast residues in alcoholic drinks especially wine and beer enable them to possess higher purine content. Excess alcohol leads to excess production of uric acid. It’s that simple. Solution? Drink moderately and wisely.

How about sugars like fructose? Does a link exist between gout and fructose?

Yes. The popular sweetener utilized in processed foods like soft drinks and naturally present in fruit juices (sugar is also half fructose: sugar = 1 glucose + 1 fructose) also increase the levels of uric acid in your blood. The bottom line is this, fructose alone can overload and shock your liver. As a response, the liver reacts by breaking down purines which ultimately results in the increase of uric acid levels. Fructose is a very common ingredient found in soft drinks, fruit juices, cereals, candy and ice creams. Many fast food chains also use fructose in the foods they serve. Remember, fructose can single-handedly increase your uric acid levels.

The comforting news is that if you have gout, there are a few things you can do to improve your health. Refrain from eating anything in excess (e.g alcohol, fructose and sugar containing foods, fast foods, highly acidic foods, and high purine containing foods) which are unhealthy for you and which we recommend you limit intake of (yes you, the one diagnosed with gout or at risk of developing gout). Please be conscious of what you eat. In essence, one word should ultimately describe your relationship status with these risk factors for gout: DIVORCE (pun intended of course).

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In our last two articles we looked at the vital roles the liver has to ensuring good health, and ways to tell if your liver is under par. This final part in the series includes important do’s and don’ts to keep your liver in tip top form.

If you want to keep your liver on your side read the following tips carefully! First are several things best minimised or avoided all together because of their negative impact on the largest organ in your body, your liver.

1.  Read food labels on all processed food i.e. those foods not in the outside perimeter of the supermarket – look out for:

• Sugar (it may have different names such as corn syrup, evaporated cane juice, high fructose corn syrup and others).
• Fructose, found in many foods either present naturally or as an additive, is metabolised in the liver.  Like alcohol, fructose can cause fatty liver if eaten to excess.
• Additives – artificial flavours, colours and sweeteners as well as others. For a comprehensive pocket guide to the different numbers used for additives on food labels we recommend ‘The Chemical Maze; shopping Companion’ by Bill Statham.
• Damaged fats such as vegetable oil (which can mean any kind of low quality oil depending on what is most available at the time i.e. soybean, canola or sunflower oil) and trans fats.  Both of these can be found in deep-fried foods, margarine and table spreads. We recommend using extra virgin cold-pressed olive, coconut oil and avocado oil, and butter (organic if possible).
• Foods which say ‘Low in calories’, ‘Low fat’ or ‘99% fat free’ as these foods usually have the fat removed and sugar added instead to make them palatable – however this only makes things worse for the liver.

2. Alcohol – even small quantities of alcohol if consumed regularly can burden your liver. The liver is responsible for detoxifying alcohol so having complete breaks regularly from alcoholic drinks helps your liver.
3. Refined and processed carbohydrates such as foods made from white flour i.e. white bread, pasta, pastries, muffins and cakes etc. are best avoided.

• Avoid foods which you are allergic or sensitive to, as these weaken liver function and stress the immune system.
• Avoid eating when you feel stressed; at these times the body’s resources are focused on other areas, not the liver and digestion and we when you feel strung out you also tend to make the wrong food choices.
• Avoid over-eating, only eat when you’re hungry and find other ways to occupy your time when you’re just bored.

Now here are 12 useful tips on things you can do as part of your week to make your liver’s job easier and make your liver your best pal.

7. Add a squeeze of lemon juice to a glass of filtered water and drink first thing in the morning before eating or drinking anything else. This primes your liver and digestion for the day ahead.
8. Drink at least 8 glasses or 2 litres of filtered water daily (spread throughout the day – not all in one go!). This helps to flush toxins out through the bladder and bowels preventing them from being recirculated in the bloodstream.
9. Eat organic foods where possible, especially fresh produce, meats and dairy products.  Non-organic foods can be laden with pesticides, herbicides, hormones and antibiotics all of which are toxins the liver must tackle.
10. Strive for a healthy digestive system. As the body’s filtration system, the liver filters out and destroys bacteria and viruses that enter the body with food. So a healthy digestive tract with a good balance of friendly bacteria protects the body from intruders and lessens the liver’s load.
11. Liver supportive herbs such as milk thistle, dandelion root, globe artichoke, greater celandine, turmeric and schisandra are some of the many herbs have many beneficial properties for optimal liver health and function. They are protective and restorative to liver cells, they provide protection from free-radical damage, they help to stimulate liver bile production for healthy fat digestion and they target inflammation in the liver.
12. Minerals – a broad spectrum of both macro- and trace minerals are required for all enzymatic processes in the body including the livers important detoxifying role.

• Vitamins, especially the B complex vitamins and vitamin C aid liver function and cleansing. Antioxidants such as Astaxanthin and Resveratrol are also very good for supporting the liver.
• Amino acids from high quality dietary protein and protein/amino acid supplements helps in one of the livers main detoxification pathways. Of the amino acids taurine is particularly important as it is the main amino acid used by the liver for removing toxins from the body.
• Omega-3 essential fatty acids help the cells to transfer toxins from within the cell to the outside of the cell. Omega-3 is also important for a healthy immune system and a healthy inflammatory response.
• Use chemical-free body care products to minimize the chemical load the liver has to deal with.  The skin is extremely absorptive so everything that is applied to the skin and hair ends up in the blood stream and must be cleared out by the liver. E.g. choose chemical-free, liver-friendly products like Holistic Hair shampoo/conditioner to support your liver as well as healthy hair and scalp.
• Use chemical-free household cleaning products like detergents, all-purpose cleaners, and laundry powder as these may find their way into your body through the skin, by inhalation or through our food.

• Foods that aid liver detoxification that can be regularly included in your diet:

• Sulphur containing foods: garlic, onion, leek, spring onion and eggs.
• Brassica family vegetables: cabbage, broccoli, cauliflower, kale, cavalo nero, bok choy and mustard greens.
• Green foods: barley grass, alfalfa and spirulina

Although there are many tips here, with a little effort they can easily be incorporated into your daily life, and if you’re looking at this list thinking how the heck…..? Simply choose 2-3 options you know you can achieve and implement these first.  Then tackle another 2 – 3 options and so on.  In no time you’ll start to feel the difference…with more energy and a new lease on life.

And if it all feels too hard, just look back to our last 2 articles (Part I and Part II) to remember how vital the liver is to your wellbeing.  For those who want extra reading we recommend the book “The Liver Cleansing Diet” by Dr Sandra Cabot.

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A healthy liver helps control your weight. That should be a great motivator to ensure that your liver is not suffering and to give it some support if it is.


When your liver is functioning as it should, it regulates fat and sugar metabolism effectively. However when the liver is constantly overloaded with excess sugars (from dietary sugar, fructose and carbohydrates) the liver resorts to storing it within its tissues. If this situation continues it leads to the development of a condition called non-alcoholic fatty liver, which is becoming more prevalent today and is even now being seen in children.

Symptoms of a Suffering Liver

Liver dysfunction is used to describe a liver that is not working as it should. It has become less efficient, overloaded, slow and toxic. Liver dysfunction can be a precursor to liver disease. Liver disease describes a liver that has suffered significant or permanent damage which causes considerable harm to its vital functions.

Liver dysfunction can occur on a small or large scale. However, even minor dysfunction can have negative repercussions on your energy levels and immune system.

Below are some symptoms of liver dysfunction and a sign that your liver may need some support and/or cleansing. It is important to keep in mind however that if you are experiencing these symptoms it could also be due to other health problems for which you should seek professional advice.

1. On the surface:

EYES

They say the eyes are the window to the soul. They can also be a mirror of what is happening to your liver. Are they are itchy, puffy and red (similar to an allergic reaction)? Do you notice any discoloration (yellow tinge in the whites of the eyes) or darks circles underneath the eyes?

SKIN

This is where liver dysfunction literally comes to the surface. Our skin can tell the story of liver dysfunction through: itchiness, brown blemishes and spots (commonly referred to as “liver spots”), a grey-yellowish hue to the skin, rashes (such as psoriasis and rosacea), sweating more than usual with an offensive body odour, pimples of a reddish colour appearing around the lower face,
blood vessels (more than usual) visible on the face, and your palms and soles could be red and itchy.

MOUTH

Bad breath, coated tongue.

2. Playing havoc with your hormones:

An unhealthy liver can play havoc with your hormones. This may be made evident via reactions to hormone therapy and/or the contraceptive pill as well as worsened menopausal and premenstrual symptoms. Hypothyroidism can also occur as a result of hormone imbalances.

3. Your immune system takes a hit:

This could be evidenced in allergies and heightened reactions to food. Sensitivity to chemicals and chemical smells such as cigarette smoke and petrol fumes. Inflammation, reoccurring infections, Chronic Fatigue Syndrome, Fibromyalgia (chronic and widespread pain) and other symptoms of poor immunity.

4. Blood sugar problems

Type 2 diabetes is often a symptom of a fatty liver because a poorly functioning liver can no longer remove glucose from the bloodstream effectively. These two conditions actually go hand in hand, as they often occur simultaneously.

5. Hitting a nerve

The liver has sometimes been referred to as “the seat of anger” and the anger stored within it needs to be relieved and detoxified. An unhealthy liver signals its distress through the nervous system in forms of reoccurring headaches, impaired concentration, depression, a feeling of overheating and mood changes (anger &/or irritability).

6. Not getting through

A fatty liver will wreak havoc on our digestive system. You experience sensitivity of the liver area, suffer indigestion, irritable bowel syndrome, constipation, reflux, haemorrhoids, vomiting and gall stones or gall bladder disease. Intolerance to alcohol or fatty foods is also a common sign of a poorly liver.

7. Fat, fat everywhere

With metabolism reduced to a sluggish snail pace, you will likely notice weight gain, difficulty or the inability to lose weight, a pot belly and/or a roll of fat in the upper abdomen area. Cellulite, and lumps of fat in the skin can also be seen. On the inside it’s a similar picture: fat building up in and around other organs, arterial plaque build-up known as atherosclerosis (leads to stroke, heart attack and high blood pressure). This can also be reflected as abnormalities in the blood fats on your blood test results (high LDL cholesterol & triglycerides).
Many of these symptoms are commonly treated; however the root cause may go unnoticed. A functioning liver means that other systems in our body can also work optimally. As we can see from the extensive list of symptoms above, an inefficient, toxic and overloaded liver will wreak havoc throughout our body. Therefore it’s in our best interests to ensure our liver is well cared for and happy i.e. a happy liver is a happy YOU! Stayed to find out how…

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Over the holiday season there’s been one hard worker that hasn’t had a day off.  The liver, as the largest organ in our body certainly pulls its weight (an impressive 1.5kg) working around the clock to do a range of tasks to keep us going.

Safely tucked in behind your rib cage on the right side of your abdomen the liver is a large triangular shaped wedge and is a bit smaller than a rugby ball.

Over the festive season our liver hasn’t been missing out on the fun; it also gets a taste of all those drinks and treats we consume. It’s no secret that our liver helps to detoxify a large array of toxins.

But this is not the end of the story – it’s called the organ of longevity for a reason. Without it we wouldn’t survive. It’s the only organ that can purify our blood. The liver is also the only organ in your body which can grow back, even when only half remains. It renews itself. So what else does this organ do and how can we help it out?

What does my Liver do?

Cleans and filters the blood

A significant quantity of blood flows through the liver where, like a sieve, it removes dead and unhealthy cells, microorganisms (harmful bacteria etc), chemicals, drugs and other toxins from the bloodstream.

However like other filters, to keep it working optimally the liver also needs to be cleansed from time to time.

Produces bile

Bile is a product which breaks down fats. Our bodies need bile so that we can either digest the fats in our food or absorb them along with vitamin K for use throughout the body.

Creates proteins

These proteins work to repair and regenerate cells and tissues in the body.

Cholesterol synthesis

Thought to be the bad guy, we actually needcholesterol. Our liver works to deliver cholesterol to our cells where it is a necessary component in cell structure, finds a role in bile acid and Vitamin D production and is used for the synthesis of steroid hormones.

Is a major player in metabolism

When it comes to the body’s metabolism the liver has an important role to play, especially in burning fat.At some point, most of what we eat and drink (including drugs) finds itself going through the liver. Like a high-tech science lab, the liver is a place of chemical reactions. It breaks down carbohydrates, proteins and fats, turning them into useful compounds whilst getting rid of toxins and storing some compounds that the body will need in the future.

Processes fructose

Fructose is a fruit sugar (found in honey, table sugar, high-fructose corn syrup and fruit) which is often added to soft drinks and other fast foods instead of sugar as it has a higher relative sweetness. Unlike glucose which can be metabolised anywhere in the body, fructose must be metabolised by the liver.

Stores energy for the body

The liver works to store sugar which is used to fuel the body later. This sugar is called glycogen; it is a source of energy that can be quickly mobilised on demand.

Hormone production

Some very important hormones are manufactured by your liver. Such as hormones that stimulate body growth, bone marrow platelet production and blood pressure regulation.

Stores nutrients

The liver has our back. It carefully stores away – ready for future release when needed a helpful array of nutrients. These include glucose, copper, Vitamins A, B12, D, E and K, and iron.

Breakdown of components

Our liver also plays a vital role in breaking down all of those no longer useful components. Toxic substances, along with insulin and other hormones, and spent red blood cells.

Given all of these vital functions, we think it’s a good idea not to mess with your liver. So watch this space for the next chapter which will help you determine whether your liver is in need of some tender loving care and will explain how to look after your liver better.

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In the first article, we discussed the syndrome itself and its symptoms; in the second, we looked at its causes and treatments, and here we will lay out the ten commandments: the ten most important health considerations and recommendations for FM sufferers.

10 Key Health Considerations for Fibromyalgia Patients:

1. Maintain regular and consistent sleep patterns. Consider any sleeping aids that may help in this matter: ear plugs, eye masks, herbal teas and remedies, etc.
2. Get regular exercise without over exerting yourself. Refer to article two in this series for the forms of exercise best suited to FM sufferers.
3. Assess your diet, or have it assessed by a nutritionist, to ensure that your are receiving the right nutrients in sufficient quantities.
4. Assess your environment for toxins and chemicals that can be eliminated or replaced with alternatives. E.g. Avoid any exposure to stimulants like cigarettes, coffee, alcohol, and other substances.  Use alternatives to chemical based cleaning agents at home and consider eating organic foods.
5. Assess personal healthcare products and replace with natural products where possible.
6. Try gentle body therapies until you find the one(s) that best suit you and practice them regularly.
7. Learn some relaxation techniques that can help to alleviate your symptoms. E.g. meditation, visualisation and breathing techniques and make time to practice these techniques each day.
8. Find something you’re passionate about and pursue it in a balanced fashion (perhaps a creative pursuit). The added benefit of this kind of creative or practical outlet is that it can improve sleep patterns and correct emotional imbalances.
9. Consider seeing a therapist for any emotional issues for which you feel you may need assistance or guidance.
10. Educate yourself about FM by reading books and research and sharing information with other sufferers.

References:

Iodine  - Dr Flechas – http://cypress.he.net/~bigmacnc/drflechas/fibromyalgia.htm
“Fibromyalgia and Chronic Fatigue; putting the pieces of the puzzle together”
http://www.medicinenet.com/fibromyalgia/page2.htm#whom_does_fibromyalgia_affect
http://www.webmd.com/fibromyalgia/fibromyalgia-pain-10/alternative-treatments-for-fibromyalgia
http://www.rheumatology.org/practice/clinical/patients/diseases_and_conditions/fibromyalgia.asp
http://www.nejm.org/doi/full/10.1056/NEJMoa0912611
http://autoimmune.pathology.jhmi.edu/whatisautoimmunity.cfm
http://food-genetics.com/what2eat380.html
http://fmcfsme.com/researchers_spotlight.php#Lowe

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• PuraCell Systemic Cleanser

What Causes Fibromyalgia?

As discussed, the medical profession has yet to identify a definitive cause for this condition. However, causes are believed to include:

• Immunity disruptions
• Candida overgrowth
• Toxin exposure
• (Certain) hormonal disruptions
• Genetic predisposition
• Physical trauma
• Stress
• Depression

It is supposed that FM and immune system dysfunction could be linked, this is where the immune system becomes over-active or misdirected and consequently sees the body’s own cells as foreign invaders.

Candida overgrowth has been suspected as the underlying cause not only for FM but for other health conditions. Candida is a yeast that resides naturally in the intestinal tract in balance, along with billions of other organisms. However, this yeast is very opportunistic and it can quickly overthrow this natural balance, sometimes with harmful implications.

Toxin exposure is not only considered a potential cause for FM, but also for many other serious and difficult to treat health conditions. Toxic exposure can overload the body’s natural detoxification systems, causing organ congestion and dysfunction.

Research has shown that a deficiency in certain hormones (e.g. cortisol, thyroid and some sex hormones) could be linked to FM. Some medical professionals believe there is a link with hypothyroidism and Fibromyalgia: Dr. Jorge D. Flechas—a medical doctor with a masters degree in public health—believes that a deficiency in the mineral iodine may be responsible for a number of conditions including FM, and it is well known that iodine is an essential mineral for healthy thyroid function. Dr. John C. Lowe—Director of Research for the Fibromyalgia Research Foundation—believes FM (and Chronic Fatigue Syndrome) are simply the symptoms, and poor regulation of tissue sensitivity to the thyroid hormone in the body is the cause.

Genetic predisposition, physical trauma, stress and depression have also been linked to FM; however, this has yet to be substantiated through research.

What are the Treatments?

There are five key areas to be considered in FM treatment: sleep patterns, nutrition, immune health, hormonal imbalances and exercise.

Supporting a patient in these areas has proven to alleviate many of the symptoms and improve quality of life. Doctors generally use a multifaceted approach to provide relief (but not necessarily a cure) for predominant symptoms.

Treatment can include not just medications but development of coping skills and exercise. Medications generally prescribed are to support the patient with pain relief, sleep deprivation and depression.

Exercise is also encouraged! This might seem like obvious advice, but it is especially true of FM syndrome, as sufferers often won’t feel naturally inclined to exercise due to lethargy and general pain. Try choosing gentle body-based exercise therapies like Tai Chi, Yoga, Acupuncture and Massage. Research has shown that Tai Chi and Yoga can reduce FM symptoms considerably. Acupuncture and massage therapy have not been fully researched; however, these two therapies show merit and may be useful for some patients. Gentle relaxed walking can also be considered. Cognitive behavioural therapy can also offer assistance in changing beliefs about health and teaching positive thinking techniques.

Other non-drug natural treatments can also be used to support or manage symptoms and are frequently used in conjunction with prescribed medications. These can address nutrient deficiencies, dietary behaviours, as well as emotional and immune health.

As you can see, there is hope! Treatments are available and diagnosis is the first step towards recovery.

Check out the 10 health considerations we think should be treated as the 10 health commandments if you suffer from Fibromyalgia.

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• Zymitol
• PuraCell Systemic Cleanser

Fibromyalgia (FM) or Fibromyalgia syndrome is a chronic health condition involving the musculoskeletal system. The word ‘chronic’ is used to describe conditions that last for long periods of time, such as asthma or arthritis. FM syndrome causes general pain as well as stiffness and tenderness of muscles, joints and tendon tissues.

It is a difficult illness to diagnose, and as a result it can go unrecognised and untreated for many years. That is why we are dedicating three articles to cover this illness thoroughly. In this first article, we will look at the signs and symptoms of Fibromyalgia; in the second, we will look at its causes and treatments; and in the third, we address some related health considerations.

Firstly, what is Fibromyalgia?

In the past, FM was seen as either a musculoskeletal disorder, a nervous system disorder—often accompanied by mental illness (often in the form of depression)—or, some doctors believed it to be a psychosomatic illness: that is, ‘all in the mind’. Nowadays however, FM is more commonly agreed to be a bona fide health condition, rather than anything psychosomatic. It is generally thought to be a disorder of the nervous system.

Diagnosis

Diagnosis of FM is difficult; firstly because there are no outward physical indications (such as swelling, discolouration, etc.); and secondly, because symptoms can overlap and be confused with other autoimmune conditions, such as lupus, hypothyroidism or polymyalgia rheumatica. Therefore, ruling out other health conditions is used as a way of identifying FM syndrome.

Demographics are also taken into consideration. Statistically, women are more likely to develop FM; about 80% of sufferers being between the ages of 35-55. A small percentage of men, children and the elderly can also be affected.

Signs & Symptoms

As mentioned, there is no visible deformity to the body. The predominant and overwhelming symptom is pain, which can be accompanied by muscle spasms, stiffness, tenderness, and a heightened sensitivity to pressure and pain.

Pain is generally widespread, to both sides of the body, with the neck, buttocks, shoulders, arms, upper back and chest being commonly affected.

Other symptoms include:

• Increased sensitivity to pain with tender points located around the body
• Fatigue and lowered energy levels
• Insomnia or poor sleep quality
• Joint pain, aches and stiffness
• Poor mental acuity affecting memory, concentration, and the ability to perform simple mental tasks (a.k.a.‘brain fog’)
• Abdominal disturbances, including pain, bloating, nausea and constipation alternating with diarrhea (irritable bowel syndrome)
• Irritable bladder with increased urinary urgency / frequency
• Tension or migrane headaches
• Hypersensitivity to all or one of the following: odours, noise, bright lights, medications, specific or allergen foods, and cold temperatures
• Feelings of anxiety, depression, nervousness
• Tingling and numbness on the face, arms, hands, legs, or feet
• Inability to exercise for sustained periods or intense muscle pain after exercise
• A feeling of swelling (without visible swelling) in the hands and feet
• Recurrent infections

Symptoms vary in degree and severity from person to person. Symptoms are also known to intensify depending on the time of day, and worsen according to other factors such as a change in weather conditions, stress, fatigue, tension, inactivity, depression, hormones and overexertion. For example, increased intensity of pain at night can prevent a good night’s sleep, causing the sufferer to wake in the morning feeling fatigued, tense, irritable and depressed. Lack of sleep resulting from pain can exacerbate other symptoms.

Patients can suffer for many years without relief and symptoms can worsen over time. In more severe cases, patients can become house-bound or even bed-bound.
But there is hope…!

Now that we have looked at the symptoms of FM syndrome, it is important to know the Causes and Treatments of Fibromyalgia

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• Advanced Flexera Bone & Joint Formula.
• Deva Glucosamine MSM & CMO

Bones Are Not Just Scaffolding

We know that bones give us height, shape and solidity, but they also play a number of other key roles in the body, which we don’t give them credit for:

• Our bones offer protection to vital organs like the brain, the lungs, spinal cord, the eyes and heart. If that protection if jeopardised, so too are organs and tissues.
• Hollow bones containing marrow are involved in the production of red and white blood cells in a process called haematopoiesis. Red blood cells transport oxygen, while white blood cells become part of the immune system. Little did you know that bones have a role to play in immunity?
• Bones are reservoirs for important minerals; in particular calcium and phosphorus, which the body uses to buffer the blood against extreme changes in pH.
• Bones are also capable of storing heavy metals to protect important organs from being damaged by them.
• In our ears, the tiniest bones in our body play an important role in our ability to hear.
• Bone cells release a hormone called osteocalcin which is involved in blood sugar regulation and fat deposition.

Your Bones Are Alive!

Bone cells are living tissues, which is a good thing! Otherwise we wouldn’t be able to heal a broken bone. Bone cells are continuously being born. These cells grow and die just like all the other cells in the body, so ensuring they are getting the right nutrients and stimulation to regenerate effectively is vital. Unfortunately, we don’t have access to Harry Potter’s Bone Regenerator potion, Skele-Gro. Oh, to be a wizard!

What Do Joints Have to Do With It?

As you might well know, our joints provide the connecting points between our bones, without which we wouldn’t be able to move or propel ourselves. Most people accept that joints allow us to bend, twist and change direction, but understanding their role in greater detail might help you appreciate just how important they are, and how joint injury might impact your overall wellbeing. Firstly, there are 3 main types of joints:

What Do Joints Have to Do With It?

Because of their intricate design, joints can be particularly problematic if they are damaged. This is especially true for weight bearing joints, or those that perform a lot of movements daily like a hip, knee or neck joint. If you have ever had trouble with a joint, you will know how important it is to keep them healthy!

Injured joints cause a lot of pain and inflammation, and movement may become restricted. While it can be great to have an excuse not to vacuum once in a while, very quickly it becomes very aggravating not to be able to do what you want to do – whether that be running marathons, playing ultimate frisbee, doing housework or typing. Because of their involvement in nearly every day-to-day activity, joints can take longer to heal and can lead to chronic problems further down the track if not healed correctly.

Sometimes minor misalignments, from sleeping at an awkward angle for example, or from a slip or fall, can be enough to negatively impact our structural health. For instance, the smallest misalignment in the neck can create a problem in the lower back, which, if left untreated can affect the joints and bones as well.


Similar to unbalanced tyres on your car which create uneven wear, lower efficiency and shorten the life of the tyres, our bones and joints are also susceptible to incorrect wear from misalignments or weakened joints.

Factors That Can Impact Your Joint & Bone Health:

• Poor nutrition in the first 20 years of life (especially for women). By age 20, we have developed about 98% of our skeletal mass
• Bone mineral deficiencies caused by poor dietary choices or by certain medications
• Inflammation of the joint tissue, either through repetitive strain or a sudden impact trauma
• Rapid or substantial weight loss
• Autoimmune disorders (e.g. Rheumatoid Arthritis, Osteoarthritis, Lupus)
• Endocrine / hormonal disorders (e.g. Diabetes, Hyperthyroidism, hormonal imbalances)
• Gastrointestinal disorders (e.g. IBS, Coeliac Disease) which impair nutrient absorption
• Structural disturbances affecting joint alignment (e.g. Ankylosing Spondylitis, Scoliosis)
• Menopause
• Aging
• A sedentary lifestyle
• Over-exercise, overuse or over-doing repetitive activities, which cause stress to the joints and bones

Simple Things To Do To Improve Your Joints & Bones:

Our bodies rely on a number of factors to continue to grow healthy bone cells and maintain healthy joints. Here are some of the key areas you can control in order to improve your bone and joint health:

1. Diet:

The first thing you can do is make healthy food choices. Specifically, you should eat foods that will help bone and joint health, such as: whole, unprocessed foods, fresh vegetables in all the colours of the rainbow, fish such as salmon that is rich in essential fatty acids, and other high quality protein and fats. In particular, foods rich in minerals like calcium, magnesium, potassium, iodine, and vitamins like vitamin C, B12, D, E and K will support bone and joint health.

Avoid foods that create acidity and inflammation in the body, such as: caffeine, carbonated soft drinks, alcohol and sugar. Yes, that might sound like a lot to cut out, but cutting down at least would be a good place to start. Also, ensure that you keep well hydrated, as water is required to keep the joints lubricated.

2. Supplements:

Supplements you can take to improve your bone and joint health include:

• Macro & Trace Minerals: It is difficult get enough of these through diet alone and minerals are extremely important for joint and bone health. For example, when the blood is calcium-deficient, the body draws calcium from the bones at the expense of healthy bones. Similarly, a magnesium deficiency can mean that calcitonin – the hormone responsible for preventing the breakdown of bone – is not able to function correctly, leading to bone loss. An ionic mineral and trace mineral blend is a great way to ensure the body gets these nutrients.
• Vitamins D and K: Vitamin D is required for adequate calcium absorption in the digestive tract and vitamin K is important for bone mineralisation, as well as for the maintenance of healthy joints.
• Omega-3: Essential Fatty Acids help to maintain a healthy inflammatory response in the body, so omega-3 supplements can be helpful to support both healthy and inflamed joints.
• Glucosamine, MSM and CMO: For joints that are already damaged or worn, a glucosamine supplement can help to prevent further degradation of the joint, while MSM (Methylsulfonylmethane) and CMO (Cetyl Myristoleate) can assist with pain, inflammation and joint lubrication.
• Systemic Enzymes: These are specific protein-digesting enzymes which can assist with inflammation and pain management, scar tissue breakdown and fluid retention in injured or degenerating joints.

3. Structural Health:

As discussed earlier, your posture and structural alignment can have a big influence on the correct wearing of your joints and bones. Alexander Technique is a therapy which can provide postural corrections and an Osteopath or Chiropractor can help with structural misalignments, so if in doubt get yourself checked out.

4. Appropriate Exercise:

Regular and sufficient weight bearing exercise are important to stimulate new bone cell formation and growth and should be part of one’s daily routine from an early age. Weight bearing activity means that muscles and bones work against a certain amount of resistance to weight. This improves bone density and strengthens bones and joints. Examples of weight bearing exercises are: walking, jogging, running, dancing, hiking, stretching, weight training and stair climbing. Adults should have 30 minutes of moderate activity, while children should have 60 minutes of moderate activity daily.

Getting out exercising is also a great way to top up your vitamin D levels. Enjoy 10-15 minutes of sun exposure between 10am – 2pm daily, though remember to expose plenty of skin to maximise this.

5. State of Mind:

Stress has negative effects throughout the body, and bone and joint health are no exception. During periods of prolonged stress, the body requires more vitamins and minerals to keep things in balance and stress can also create more acidity in the body.

6. Toxins:

Avoid exposure to toxins, pesticides and especially heavy metals, which have a negative impact on bone density. Heavy metals in particular choose the bone as a site for deposition and specific detox programs provided by Naturopaths and Herbalists are necessary to eliminate them.

To finish off, here are 3 fascinating facts about bones, for your next dinner party conversation:

• Our bones are 50% water, 50% solid matter, and in adults make up about 14% of our total body weight.
• Humans have the same number of bones in the neck as a giraffe!
• The femur or thigh bone is stronger than concrete and can support up to 30 times its own volume and weight!

Related Links

• Flexera Advanced Bone & Joint.
• Deva Glucosamine MSM & CMO

[Click on the image to Enlarge]

The supermarket shelves are jam packed with different products but how many of them are actually healthy for you.  The vast majority have been processed or altered from their original state in some way which means that it is essential to be able to read labels.  It’s the only way to really know what you are eating.
The ability to read food labels is becoming more relevant in people’s lives today, as allergies and food intolerances become more prevalent thus placing increasing restrictions on what can and can’t be eaten.

Nutritional information panels on food labels are there to give us all the nutritional information about the product.  Nutrition facts usually list values for energy, fats, carbohydrates, sugars, and protein but they may also include certain vitamins or minerals like sodium. Just as importantly, a list of the food ingredients should also appear on the label so you know exactly what you’re eating. Sounds great!… but it’s not always that simple as some of the main ingredients have a number of alternative names which consumers are not always familiar with.   In a world where more and more of our food is processed, deciphering the label is an invaluable skill that helps us determine how nutritious the food we eat truly is.

Reading Between the Lines

Manufacturers produce processed foods for our convenience and endeavour to make their products the most competitively priced on the market. This means that some ingredients may not be the best for us nutritionally, even though the food tastes great and is fairly priced.
Unfortunately some manufacturers also make an effort to disguise certain ingredients on the label by using numbers, letters and alternative names to represent additives, preservatives and flavourings.

Some experts believe that the harder a label is to read the more important it is for you to know what’s in the product.

Common ingredients in disguise

Sugar

This can be included in products in a variety of forms, not all of which are obvious.  Even if a products states ‘no added sugar’ this doesn’t mean that the product is 100% sugar free as it may contain natural sugars. Check labels for the other names below that are used for sugar.  Also, by checking the total sugar values on the nutritional panel you can work out how much sugar you are really consuming.

Other names for sugar - Beet sugar, brown sugar, evaporated cane juice, cane sugar, *corn syrup, barley malt, rice malt, date sugar, dextrose, *diastase, *diastatic malt, *fructose, fruit juice, glucose, golden syrup, grape sugar, *high fructose corn syrup, honey, lactose, malt extract, maltodextrin, maltose, molasses, raw sugar, sucrose, agave syrup, treacle, turbinado sugar, maple syrup.

Fats

There are a number of different types of fat which can be included in products.  Trans fats and hydrogenated fats are formed as a result of food being processed.  Great for food manufacturers but not so good for our bodies. Trans and hydrogenated fats are far worse than saturated fats for the heart and for general health.   Look out for the alternative names  below which are used for fat in ingredient lists and check the label to work out which types of fat you are really eating.

Different names for fats – kremelta, *margarine, *hydrogenated fat, butter fat, lard, milk solids, copha, *palm oil, *shortening, coconut oil, coconut cream/milk, cocoa butter, cream, soybean oil, safflower oil, corn oil, sunflower oil, rice bran oil, grape seed oil, *canola oil, peanut oil, avocado oil, olive oil.
(Some oils may also be genetically modified making them less desirable because of the negative affect they have on our cellular DNA)

Salt
Everybody needs salt as part of a healthy diet.  Too much salt though can have a detrimental effect on health. This mineral, known for its preserving qualities, is often found in large amounts in highly processed fast foods; however sugars are frequently added to make it undetectable so checking the total sodium on the label is the best way to find this out.  Just like sugar and fat, salt has a number of names and even preservative codes that it hides behind.

Different names for salt – sodium, *monosodium glutamate (MSG) – also known as flavour enhancer 621 or 623, sea salt, rock salt, Celtic salt, Himalayan salt

Protein

We generally think of whole foods such as meat, fish, dairy and eggs when referring to protein.  However,  protein can also be isolated from plant foods and used to make protein enriched foods, or alternative foods for vegetarians.  Due to their processed nature, not all of these are good for us.   Deli meats also, are not wholefoods.  They contain the chemical preservatives, nitrates and nitrites, to preserve their colour, so keep an eye out for these as well.

Different names for protein - *hydrolised pea protein, *hydrolised soy protein, *hydrolised whey protein, textured vegetable protein (TVP), isolated whey protein, albumin, egg protein, powdered egg white, quorm.

Carbohydrates

Carbohydrates are metabolised by the body into sugars and used for energy or, if you consume more than you need, the excess is stored as fat.  Therefore it is important to check out the total carbohydrate content on the label. Also, when found in processed foods, carbohydrates are highly refined which means they have had the goodness taken out of them, unless they are listed on the label in their whole form i.e. whole oats in muesli.

Sweeteners

Used as an alternative to sugar, sweeteners are used in foods marketed at diabetics and people trying to lose weight. Sweeteners can also make a product ‘healthier’ for us, but not all sweeteners are created equal; artificial sweeteners are now recognised as being toxic to the body and best avoided.  

Different names for sugar alternatives – stevia, agave, ethyl maltol, mannitol, sorbitol, xylitol, lacitol, isomalt, erythritol, *aspartame now renamed *AminoSweet, *saccharine, *sucralose.

* These are the unhealthiest forms of each food type.

Fronting Up – What Selling points really mean.

The front side or display side of products which you see first when they are on the shlef, can be just as misleading if you don’t know what the term actually means.  A lot of the words such as Lite, reduced fat, and even sugar free are just marketing terms there to get your attention.  They give the impression that the product is one thing, but look closely and you may find its not what it seems!

Lite - It has a number of meanings which can make it quite confusing. It may mean the product is lighter in colour or flavour, has less calories, fat or sugar than an original formula, or, when on potato chips, can also mean that they are cut thinner than the original formula, but are not necessarily lower in fat.  If unsure, reading the label and comparing with similar products should give you the answer.

Reduced Fat - simply means that it has less fat than other similar products, but may still contain a substantial amount of fat.  When the fat is removed this can also affect flavour and satiety, so often other ingredients such as sugar or flavour are added to overcome this problem.

Sugar Free – usually means that an alternative sweetener is used, however this can be either an artificial or a natural sweetener.

The Heart Tick – means that the product is approved by the Heart Foundation but does not mean that it contains less fat or sugar.  Again, this is where reading the label will give an accurate picture.

Whew… hopefully that wasn’t too difficult. But if you are still unsure then remember these 3 easy tips:

• If in doubt, make it yourself from scratch.
• Shop around the outer perimeter of the supermarket where all the ‘real’ foods are.
• Avoid foods with ingredients that you don’t recognise.

What Is Inflammation?

Inflammation is a natural event that is initiated by the immune system in response to infection, physical trauma or chemical exposure of body tissues. Inflammation may present itself as pain, redness, swelling and heat.

A Heated Response

In the same way that we might react to someone or something that has aggravated us with a heated response, the body reacts to intruders or irritants by sending out fast acting ‘first responders’ as a protective mechanism to stop them in their tracks and help minimise infection or damage to tissues.

Call In the Mediators

When trauma occurs, the area is flooded with these hard-working inflammatory mediators – chemicals that are naturally produced to initiate an inflammatory response. White blood cells are also deployed by the immune system to the affected area where they either destroy the invader or cordon the area off to protect the body from further infection. This unified front helps return the body to a natural state of health and well-being. As part of this inflammatory response, blood transports nutrients and oxygen to the site to aid repair, and carries toxins and cellular debris away. Without this inflammatory process, the body wouldn’t heal.

On Guard!

The immune system will continue to respond in this way until it has determined that the threat to health has gone, at which time it retreats but remains ‘on guard’ to further intruders. However, when this state of imbalance persists, inflammation can become chronic and the immune system will maintain its vigil with a constant state of activity. This long-term activation will eventually compromise its ability to be effective against infections and will weaken it, leading to other health problems.

A Silent Culprit

The connection between chronic inflammation and disease is well known and acknowledged as a predetermining factor in many of today’s most serious health conditions. Often it is ‘silent’ inflammation that is to blame which can remain undetected for many years, causing slow and permanent damage to organs, cells and body tissues.

Feeling Swell Again

So if your tyres are flat, here’s 10 ways to get over that deflated feeling by reducing inflammation which will have you (rockin’) and rolling again:

• Avoid foods that cause inflammation like processed foods that contain hydrogenated fats, sugars and carbohydrates. Eat moderate amounts of raw fruits and plenty of fresh raw vegetables because they contain high amounts of antioxidants, vitamins and minerals to support your immune system. Fruits and vegetables are best eaten raw as these nutrients are lost through cooking. Also eat plenty of good quality fats and protein with each meal.
• Maintain balanced pH levels – the body’s pH is largely determined by lifestyle and diet. Excessive acidity or alkalinity within body tissues has been linked to the development of disease and inflammation. So, maintaining a balance is important for optimal health. This can be achieved through an 80/20 diet of 80% alkaline forming foods and 20% acid forming foods such as found on an Acid/Alkaline Food Chart. Lifestyle factors like stress, lack of sleep and negative emotions also affect this balance.
• Drink plenty of water; hydration is essential – water is involved in the movement of nutrients, oxygen, and electrical signals to the cells and nerve tissues, as well as transporting wastes and toxins out of the body.
• Avoid stress……chronic stress causes the body to be in a perpetual state of ‘fight or flight’, drawing energy and resources away from the immune system (which is considered a non-essential function for getting out of immediate danger). This in turn compromises optimal immune function. Another negative effect of stress is the tendency to shallow breathe which reduces intake and supply of oxygen. A combination of stress and lack of oxygen within the body create acidity and eventual illness.
• Avoid allergens – allergens come in many forms (e.g. foods, dust, pollen, mites) and with repeated exposure, trigger the immune system. This leads to tissue inflammation therefore it is important to determine the cause and address the problem as soon as possible.
• Maintain appropriate body weight by keeping body fat down and increasing lean muscle. A balanced diet (see Tip 1 above) and appropriate exercise support this. Abdominal fat releases inflammatory chemicals which contribute to the bodies’ overall inflammatory state. However, fat tissue surrounding organs also comes with this hidden danger so you don’t necessarily have to be visibly overweight.
• Exercise is known to have a positive effect on the immune system as well as the mood both of which help to keep the body alkaline, relieve stress and improve circulation. Exercise in moderation can be a prevention, especially when combined with a healthy diet and good quality rest…but it’s all about balance so don’t over-exercise either.
• Recognise and treat chronic infections (e.g. parasites, viruses and bacteria). Infections can remain hidden in the body leading to very low grade symptoms that can go unnoticed ultimately causing repetitive activation of the immune system and inflammation. A perfect example of this is dental infections which are especially insidious.
• Avoid exposure to chemicals like pesticides, herbicides, additives, preservatives, cigarettes, chemical cleaning products, cosmetics, and radiation which are toxic to the body. The body stores these toxins in all types of tissue (e.g. fat cells, bone cells, brain cells, liver cells, kidney cells….) and they can lie hidden for many years, even decades. They interfere with normal tissue function causing inflammation and over work the immune system. Eating organic whole foods where possible and replacing cleaning and cosmetic products with chemical free and safe alternatives is a good place to start.

And Lastly… Tip Number 10
Feed the soul – making positive emotional connections with others and, having passion and purpose in life not only feeds the soul but also supports our mental and physical well being.

• Vitalzym Systemic Enzymes
• Zymitol
• What are Systemic Enzymes and what do they do?

Read on to find out what exactly it is, how to identify it, and how to go about making it a thing of the past; albeit the unspeakable, shameful past!

Go On Then: Tell Us What Thrush Is

Apart from being a shame-inducing word, thrush is an infection: a non-discriminating yeast/ fungal infection that can affect men, women, children and babies. This common blight can occur either superficially or systemically in the body and can sometimes be a root cause of many other health conditions.

There are 2 commonly-known types of thrush: oral and vaginal. This article will take a closer look at oral thrush, or Candidiasis, and its impact on the body.

Candida Is Not As Nice As It Sounds

Thrush is caused by the Candida species (yeasts); predominantly by Candida albicans, but it can also be caused by other members of the candida family (e.g. Candida glabrata or Candida tropicalis). Candida species exist naturally in the body in small amounts and are a necessary part of our immune system. However, due to their opportunistic nature, they welcome the chance to cover greater ground if the conditions are right. The “gazillion” types of microorganisms present in our bodies (no exaggeration, there are literally hundreds) live in a synergistic manner with each other, but when the ‘balance of power’ is corrupted, an opportunity is created for candida to run riot; making way for infections like thrush to take hold.

How does Oral Thrush Affect the Body?

Areas of the body that can be affected by thrush include the scalp, skin, nails, the gastrointestinal tract (including the mouth), the respiratory tract, and vaginal mucosa. You said it! Eeek!

However, there are varying degrees of infection: thrush can vary from a low-grade yeast overgrowth with no obvious symptoms to a more severe infection, with highly irritating symptoms.

Oral thrush (also known as moniliasis) is a yeast infection that occurs in the mucus membrane lining of the mouth and on the tongue. Infection usually appears as creamy, white (or cottage-cheese like) thick deposits or lesions on the surface of the tongue and cheeks. It can also spread to the gums, tonsils, palate and back of the throat. In severe cases, infection can spread to the esophagus and blood stream. (Once in the blood stream this becomes a systemic problem). Lesions can become painful, and tend to bleed when rubbed or scraped.

Initially, it is common to experience a burning sensation in the mouth and a temporary loss of taste can occur in some cases, as well as a cotton-like sensation and cracking in the corners of the mouth. Babies with oral thrush may show signs of fussiness and poor feeding, while the mother may also show the following thrush symptoms on her breasts: red, sensitive or itchy nipples, flaky or shiny skin on the areola and painful nipples during feeding.

Causes and Prevalence

As already mentioned, oral thrush can affect anyone, but is more prevalent in certain groups including:

• Babies
• Denture wearers
• Users of corticosteroid inhalers and other medications like antibiotics
• Smokers
• People with an iron or vitamin B deficiency
• Those with a tongue piercing
• People who have a constant dry mouth e.g. a result of medication or Sjőgren’s Syndrome
• Anyone with a compromised immune system e.g. AIDS/HIV suffers and those on chemotherapy or radiotherapy.
• Diabetics
• People with poor oral hygiene

What To Do About It!

Oral thrush is typically addressed locally with prescribed treatments like pastilles that are sucked or oral suspensions that are held in the mouth before swallowing. In severe cases, an internal medication may be prescribed.

Some natural topical applications include:

• Salt and/or sodium bicarbonate warm water rinse: Try half a tsp salt or 1 tsp of bicarbonate soda in 1 cup of warm water. Rinse and spit out. Don’t swallow.
• Antimicrobial herbs: Herbs such as golden seal, thyme, tea tree or pau d’arco may also be used in a rinse or a gargle.
• Coconut Oil: Put 1 tsp – 1 tbsp of cold, pressed, extra virgin coconut oil into your mouth. When it has melted, swirl it around in your mouth for as long as possible (at least 5 mins). Then spit out, do not swallow and rinse with water afterwards. The caprylic acid in coconut oil is well known for its benefits with yeast and fungi.
• Probiotic Yoghurt: Eat high quality, plain yogurt, containing cultures of friendly bacteria such as Lactobacillus acidophilus and Bifidobacterium. Make sure that is has no added sugar, fruit or sweeteners of any kind.

Often when oral thrush is present, a systemic approach is required to re-balance this microorganism throughout the body. So it is recommended to follow a low carbohydrate (grains and starches) and low sugar diet with plenty of high quality protein, healthy fats and fresh raw vegetables with each meal and snack. This diet helps to inhibit overgrowth of candida in the body, though a supplement that targets a lower digestive tract yeast imbalance may also be necessary. Oxygen supplements and enzymes can also assist with a candida infection in any area of the body.

Prevention is Important!

There are a number of preventative measures that can help to ensure the infection does not recur.

• Practice good oral hygiene – brushing at least twice a day and flossing once a day as well as regular dental checkups.
• Take a broad-spectrum probiotic; especially after a course of antibiotics
• Rinse mouth immediately after using inhalers
• Clean dentures carefully everyday
• Sterilise baby dummies, bottles and teats
• Avoid sharing water bottles
• Maintain a low sugar and low carbohydrate diet

If you think you may have oral thrush, visit your doctor , Naturopath or healthcare practitioner to get an oral swab to verify this. Most importantly, don’t suffer in silence. Do speak to a healthcare professional. They’re generally helpful, non-judgemental folk, so no need to blush.

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Related Links

• Candida: What it is and what I can do about it.
• Yeast Imbalance supplements

What is Adrenal Fatigue?

The term adrenal fatigue refers to the exhaustion of the adrenal glands from chronic over-activation. When the adrenals become fatigued, they are not able to produce adequate levels of hormones, particularly cortisol, adrenaline and noradrenaline. A lack of these vital hormones reduces your ability to cope with stress and makes you much less capable to respond appropriately to further stressors that arise. Poor adrenal function negatively impacts a large number of body functions. If ignored, it can lead to physical ‘burn out’ and other serious health conditions.

Adrenal fatigue is a condition that is becoming more common in modern society; especially for those that are trying to juggle careers, family, over-commitment and financial burden. Being emotionally or physically stressed is a common complaint in the 21st century, and high stress levels are often tolerated or left unattended because we just don’t have the time to treat stress seriously. We assume that everyone suffers from a similar level of stress, and that it is merely a lifestyle problem; not a source of illness. But the assumption that everyday, underlying stress and anxiety with their resultant health issues are normal and acceptable is a troublesome assumption.

While adrenal fatigue may not be recognised as an “illness” by the majority of the medical community, some doctors are beginning to consider adrenal fatigue to be a serious problem that needs to be treated like any other illness. The lack of recognition of adrenal fatigue may be due to the fact that it is often a slow and insidious condition, for which the symptoms could be attributed to a number of causes. Before looking at symptoms and solutions, it’s important to understand the function of the adrenal glands in the body.

What are the Adrenal Glands and what do they do?

Your adrenals are small, pyramid-like glands that sit atop each kidney like a hat. They are part of the Hypothalamus-Pituitary-Adrenal (HPA) axis, which governs hormonal balance in the body. Playing an important role in the body’s hormone production and balance, the adrenal glands secrete numerous hormones, including: aldosterone, the sex hormones, adrenaline, noradrenaline, cortisol and dopamine into the blood stream. All of these are extremely important for your health and wellbeing, as well as your ability to effectively respond to stress.

Three hormones produced by the adrenal glands are fundamentally responsible for setting off and suppressing the fight or flight response (a protective mechanism to rapidly mobilise you out of immediate danger). These hormones are:

• Cortisol, which helps with blood-sugar regulation. When cortisol levels are high, the amount of glucose in the blood is increased and the use of glucose by the body is reduced. This is to ensure there is enough fuel to get you outta there, fast!
  
• Adrenaline, regulates fat, carbohydrate and protein metabolism, as well as the heart rate, the force of heart contraction, blood flow and oxygen levels. When adrenaline is high, these processes are enhanced, while at the same time resources are shunted away from non-essential functions like digestion. Think of the movie Bourne Identity to imagine what very high levels of adrenaline will do.
  
• Noradrenaline maintains blood pressure and stimulates vaso-constriction of the blood vessels.
  

What are the common signs and symptoms of Adrenal Fatigue?

While adrenal fatigue often occurs over a long period of time—from unaddressed, underlying stress, illness or overwork—it can also occur in a much shorter time frame, due to sudden or traumatic events. The symptoms will vary, depending on whether the onset is accumulative or more immediate. The many symptoms can include:

• Poor or disturbed sleep patterns and/or insomnia
• Waking tired and un-refreshed despite having plenty of sleep
• General fatigue and afternoon energy slumps
• Poor immune function, feeling rundown
• Prone to catching respiratory illnesses and flu’s, which often last longer than usual
• Salt, fat or sugar cravings
• Hormonal imbalances, resulting in symptoms of PMS, low libido, infertility, unexplained hair loss
• Irregular blood sugar levels, better right after meals
• Anxiety, depression or fearfulness
• Easily stressed and overwhelmed
• Difficulty getting moving in the morning without caffeine
• Poor weight management particularly around the mid section
• Low thyroid function and low body temperature
• Poor digestion, resulting in symptoms of constipation and/or diarrhea, nausea and lack of appetite
• Brain fog
• Chest pain, heart palpitations, racing heartbeat, irregular blood pressure and light-headedness when rising too quickly

What can I do if I think I have Adrenal Fatigue?

Discuss testing and treatment options with your Doctor or Natural Health Practitioner, as they can help determine whether your symptoms are due to adrenal fatigue and/or an imbalance in communication within the HPA axis, or another cause.

Here are some tips to support healthy adrenal function:

• Identify stressors and implement stress management techniques. You may wish to seek the support of someone who specialises in stress management
• Establish appropriate work/life balance to avoid work taking over most of your time – Try scheduling time for each area of your life; work, family, leisure etc
• Practice daily relaxation or meditation techniques
• Support your body with optimum nutrition (and supplements when necessary)
• Eat meals at regular times each day
• Maintain a balanced exercise regime – choose an activity which you enjoy doing
• Establish regular sleep patterns and get sufficient hours of sleep each night
• MAKE TIME to have fun, laugh and be joyous

Here are some nutrients which can help support healthy adrenal function. Talk to your Healthcare Practitioner to work out which would be most beneficial for you.

• Vitamin B complex
• Vitamin C
• Magnesium
• Adaptogenic herbs. These are herbs that can enhance your body’s resistance to stressors. Examples include: Ginseng, Withania, Rhodiola, Licorice, Schisandra, Gotu Kola and Rhemania

Ongoing, underlying stress and anxiety can seriously damage your health and wellbeing. Aside from affecting your relationships, productivity, happiness and mental health, it can put unsustainable pressure on your adrenal glands, which are a vital part of your make up.

Most of all, don’t assume that ongoing stress is part and parcel of 21st century living. That’s simply not the case.

Related Links

• Stress & Energy Support
• Green Barley
• Vitamin B100 Complex

In this final article of our ‘Superfoods’ series, we will take a look at some super-powered green foods from two categories you might not think edible: algae and grasses. Not just fish-food or cow-fodder, the following forms of algae and grasses can provide incredible nutritional power that just can’t be found in the same density in any other food types:

Freshwater Algae:

• Spirulina
• Chlorella
• AFA Blue-green Algae

Marine Algae:

• Kelp

Nutritional Grasses:

• Barley Grass
• Wheat Grass

Algae make up a large and diverse group of non-flowering plants that grow all over the world, mostly in aquatic environments. Though not featuring regularly on restaurant menus or even on supermarket shelves, there are over 100 edible types of algae. We have picked out just 4 of the superstars at which to take a closer look.

Spirulina, chlorella and aphanizomenon flos-aquae (also known as AFA) are single-celled micro-algae which grow in a fresh water environment.

They have many properties in common. All three algae are extremely rich in digestible protein, ranging from 55-70%, which is incredible when compared with beef, which has about 20-40% protein! Like animal protein, they also provide ‘complete protein’ because they contain all of the essential amino acids; making them especially good sources of protein for vegetarians. What’s more, they have high levels of essential fatty acids – particularly GLA (gamma-linolenic acid) and ALA (alpha-linolenic acid) – and many important vitamins and minerals, including: all of the B vitamins; vitamins C and E; most of the macro minerals, especially calcium, iron, magnesium and zinc; and numerous trace minerals.

Their high nutrient density is what makes these micro-algae so attractive to anyone wanting to increase their nutrient intake through food sources. Let’s have a look at their individual strengths:

Spirulina

Named after the spiral formations it grows in, spirulina is a very hardy and resistant form of algae. It can live in a dormant state when all surrounding water has evaporated and retains its nutrients even when exposed to high temperatures. In other words, it can go without fluids and sit in a sauna and not get frazzled. This makes it possible to grow spirulina in many different climates around the world. Historically, spirulina was used extensively by people of Lake Texcoco near Mexico City and by those living in the Lake Chad region of Africa. There are at least 35 varieties of Spirulina still in existence.

Not only is spirulina rich in chlorophyll, but it also has high levels of phycocyanin – the antioxidant that is responsible for its blue-green pigment. Spirulina is known for its ability to improve blood quality, protect against free radical damage and therefore may have a protective effect against free radical damage, as well as supporting the immune system. Research also suggests that this multi-tasking plant may support the body’s defences, reduce the toxic effects of heavy metals and protect against radiation exposure.

Spirulina is available as a powder, capsule, or tablet and is recently available in ready-to-drink smoothies or juices. It can also be found as an ingredient in raw food products such as chocolates, cakes, muesli’s and energy bars. People are catcing on to this nutritional wonder-plant, and rightly so.

Chlorella

Chlorella (the algae not the similar sounding disease, Cholera!) is thought to be the richest known source of chlorophyll, gram for gram, compared to any other leafy green vegetable. It was first discovered in the 1890s by a Dutch microbiologist, but was not studied closely until the 1940s and has become increasing popular since, as its wide-ranging benefits have been recognised. Japan pioneered the technology that allows Chlorella to be commercially grown today, and it is highly regarded in Japan as a functional food rather than a dietary supplement.

What makes chlorella truly special is its ability to bind to heavy metals and other environmental toxins and eliminate these from the body… a bit like a reverse metal detector. So it is often added to heavy metal and general detox programs where its rich chlorophyll content also cleanses the blood and helps it to support liver and digestive functions.

Studies show chlorella’s potential to assist with healing from radiation exposure, enhance the immune system, improve healing time, support healthy blood sugar and cholesterol levels, as well as to support brain function and help to prevent development of degenerative diseases. No other known plant is capable of quadrupling itself every 20 hours as chlorella does, and it is this component called ‘Chlorella Growth Factor’ which is said to give the algae its tissue repair and anti-aging qualities.

Chlorella is usually found in capsule, tablet or powder form; however, freeze-dried chlorella is best avoided as this process can deplete its nutritional content.

AFA Blue-green Algae

AFA is a member of the Cyanophyta family, which consists of an estimated 50,000 species that are responsible for about 80-90% of the planet’s food and oxygen supply!

AFA contains over 64 nutrients that are very easy for the body to absorb, including two key compounds: phycocyanin and PEA (phenylethylamine). Phycocyanin, which gives AFA its blue-green colouring, is believed to support the production of stem cells from bone marrow, protect against free radical damage through its antioxidant effects, support neurotransmitter production and support liver function. The PEA (also dubbed the “love chemical”) can give feelings of excitement and euphoria. It can also enhance mental clarity and promote a positive mood.

AFA is available as dried flakes or powder and in a fresh frozen form. Who doesn’t need a little extra positivity in their breakfast cereal?

Marine Algae

These multi-cellular marine plants are the largest group of the algae family and are known as seaweeds or sea vegetables. They vary in size but can grow up to a massive 65 metres in length. Sea vegetables feature prominently in the diets of many of the Asian regions, as well as other coastal areas of the world. Like freshwater algae, they are valued for their nutrient richness and are the most iodine-rich food source around. Of the three types – red algae, green algae and brown algae – the brown algae, commonly called Kelp, has received the most attention. Here’s why.

Kelp

Kelp is a general name for many species of brown algae, we will use the term ‘kelp’ here to refer to the whole family. This plant family contains large amounts of chlorophyll and pigments that give them their yellow-brown colour. Kelp is a very hardy and abundant plant that can grow as much as 1 metre per day and exceeds 25 metres in length. Scientists believe that settlements dating back more than 9,000 years relied on these underwater kelp forests for food and that this facilitated coastal migration.

Kelp is high in over 70 different minerals; especially potassium, calcium, iron and magnesium. But it’s kelp’s abundance of iodine that has really made it famous, because iodine plays a crucial role in thyroid function, breast and prostate health, as well as the health of other tissues and organs in the body. Sufficient iodine levels also protect the body against the damaging effects of radioactive iodine in the environment. What’s more, kelp contains essential fatty acids, vitamins, antioxidants and fibre, which are all important for good health.

The wide range of nutrients in kelp support optimal organ and glandular function, aid rejuvenation, and support healthy digestive function, detoxification and weight management. Research has shown that the alginic acid in seaweed can bind with heavy metals in the intestines and help to eliminate them from the body. (And if you make too much Sushi, seaweed also makes a great fertiliser for the garden!).

Dried kelp is available in capsules, tablets, flakes, pieces, powder and in seasonings as an alternative to salt. Kelp can also be added as a seasoning to any savoury foods or a pinch added to your favourite smoothie. It’s a good idea to incorporate kelp into your cooking whenever possible, to make the most of its incredible nutritional value.

Please note that it is important to consult with your health practitioner before taking high doses of iodine or kelp supplements as thyroid function and blood pressure medications may need to be monitored.

Nutritional Grasses

Nutritional grasses are sourced from the young green shoots of grasses grown for their grains (i.e. barley grass eventually produces barley grains). This is when their nutrient and enzyme levels are at their peak. The most popular of these grasses are wheat and barley grass. For those trying to avoid gluten, the good news is that these grasses do not contain the gluten which eventually develops in the grain (i.e. wheat grass does not contain gluten like wheat flour which is made from the wheat grain). The dietary use of these grasses began in the 1930s, when it was observed that cows not fed young grass produced milk that was much lower in nutritional content.

Both barley and wheat grass are rich sources of vitamins, minerals, amino acids, antioxidants and enzymes. Their bright green colour shows their abundant chlorophyll which, together with their dietary fibre, has blood cleansing, detoxifying and purifying properties; promoting a healthy digestion and helping to eliminate bodily odours.

Barley Grass

Barley grass is particularly rich in calcium, iron, magnesium, phosphorus and vitamin C. Another key nutrient in barley grass is the powerful antioxidant enzyme superoxide dismutase (SOD), which helps to protect our cells from free radical damage and supports liver function. Barley grass has the unique ability to enhance energy levels and is known as the “energiser”.

Wheat Grass

Wheatgrass is especially high in dietary fibre, vitamin A, the Bs and vitamin K. Although both wheatgrass and barley grass are very alkalinising, wheatgrass is considered the “King” of all alkaline foods and increases alkalinity in the body to help prevent illness and imbalance. Wheat and barley grass help to maintain a good alkaline/acid balance to combat the acidity that can be caused by poor diet, stress, poor sleep patterns, illness, pain, poor mental attitude and negative emotions.

Barley and wheat grass are available as young grass grown in trays ready to be juiced. Alternatively, they are available as tablets, capsules and in powder form. Juice bars also provide shots of wheatgrass juice, as it’s being appreciated for its health-supporting ‘superfood’ properties around the world. Take care when choosing wheat and barley grass products, because they can sometimes contain other ingredients like maltodextrin and brown rice fibre.

So you can see that all of these ‘Super Greens’ have their own unique health-promoting properties and can assist your body to function smoothly and perform at its peak. Superfoods like these algae and grasses should be incorporated into your everyday diet: add them in combination or individually to fruit salads, fruit or vegetable juices and smoothies, salad dressings or even just to a glass of water. Superfoods don’t always come flying in in shiny lycra. They’re often more understated than that – and all-too-often they’re on the top shelf of the supermarket, just out of reach. So don’t forget to reach out and make the most of them.

Related Links

• RioLife Acai
• Green Barley
• Superfoods: Part 1

In part two of our superfood series, we look at some more nutrient-loaded superfoods that can improve your health and wellbeing, and which differ in nutritional content from the superfruits covered in Part 1 of the series. These powders, seeds, oils and granules come from all corners of the world and boast a wide variety of health benefits. The multipotent superfoods discussed in this article include:

• Bee Pollen
• Cacao
• Chia Seeds
• Coconut Oil
• Hemp Seeds
• Maca

Bee Pollen

It might be hard to imagine any form of pollen as being good for you, since so many of us in the sunny Southern Hemisphere suffer from seasonal hay fever, but ‘bee pollen’ differs to sneeze-inducing airborne pollen so many of us have come to loathe.
Honey bees collect pollen on the hairs of their back legs as they gather nectar from flowers. The pollen collects in granules and is bound together by enzymes secreted by the bees, which makes bee pollen digestible by humans – this being the key differentiator. Ranging in colour from yellow to orange, from purple to brown, just one teaspoon of this golden treasure holds about 2.5 billion granules of pollen!

The Ancient Egyptians were some of the first people to practice bee-keeping, and to use pollen for its health benefits, as is evident from wall carvings and hieroglyphics. Today, we don’t necessarily advocate offering honey and pollen as offerings to the gods, but we do recommend its usage as one of the most complete and nutritious substances in nature. The nutritional content differs with each pollen product (depending on the plant and region it comes from), but the general nutrients contained are:

• Vitamins A, D, C, E, Beta-carotene and all of the Bs (excluding B12),
• Minerals and trace minerals
• Antioxidants
• All of the essential amino acids
• Essential fatty acids
• Enzymes which aid in digestion

Containing about 25 percent protein in its predigested form, bee pollen is a highly potent and easily assimilated source of protein. Bet you didn’t know you could get your daily protein boost through that swirl of honey in your winter-warmer porridge!

Bee pollen is recognised for its ability to increase strength, endurance and energy; so is often used by athletes and sportspeople to aid performance. Like other bee products, bee pollen has also been shown to possess antibacterial and immune supporting properties; . Studies suggest it can it can also aid digestion, support mental function, libido, and can help with the body’s response to certain allergens.

Bee pollen comes in capsules or as loose granules, so it’s easy to add to cereal, fruit salads or green salads.
TIP: Try adding a tablespoon of bee pollen to yoghurt and fruit for a dessert that will love you back.

Note: anyone allergic to bees or with a suspected bee allergy should proceed with caution. Just a single granule of bee pollen can be used to test tolerability.

Cacao (pronounced ca-cow)

It’s not a mis-spelling of the better-known cocoa; it’s actually where cocoa comes from. The word cacao literally describes the raw pod and seed that cocoa and chocolate are made from. The ripened Cacao pods grow up to 20cm long, in a range of rich, autumnal colours. These pods contain the cacao seeds that are processed to make cocoa and every girl’s best friend: chocolate.

In their raw, natural state, cacao seeds are rich in cacao butter and have a solid texture, with a slightly bitter or burnt taste. This “food of the gods”, as it is fondly known, originated in the Amazon and is now cultivated in many countries, due to worldwide demand for commercial chocolate. Cacao is extremely nutrient-dense, with over 300 identified plant compounds. It is rich in antioxidants and minerals like iron, magnesium, chromium, manganese, zinc and copper as well as containing vitamin C, Omega 6 and fibre.

Cacao provides both tryptophan (an amino acid precursor to seratonin) and seratonin itself; both of which work in the body to diminish worry and stress and help make us feel good. Additionally, cacao contains anandamide – a natural endorphin produced by the body after exercise, which is also known as ‘the bliss chemical’ because it is released when we feel good and therefore has positive associations. And this is not the bottom of cacao’s endless bag of tricks! A group of chemicals released by the brain when we are in love (Phenylethlamines or PEAs) are also found naturally in cacao. PEAs can support our alertness and focus, and brighten our mood. All of these nutrients make raw cacao a very uplifting, energising and stimulating addition to foods and drinks.

Unfortunately, many of these ‘super’ nutrients are depleted during the heating and refining processes used to produce commercially-manufactured chocolate. So before you label all chocolate as a superfood, its really only raw cacao and raw chocolate products that are ‘super-duper’; not the sugar-loaded refined chocolate we love to love and call it chemistry.

Organic Raw Cacao products to look out for include:

TIP: Try adding the raw cacao powder, nibs, and cacao butter to smoothies, fruit salads or breakfast cereals. Nibs can also be added to trail mixes.

Chia Seeds (pronounced Chee-Ah)

Chia seeds were originally cultivated by the Aztecs and Mayans and records suggest they were used as far back as 3500BC. Native to parts of Mexico and Guatemala, the Chia plant is a member of the mint family and produces small, dark gray, oval seeds. The name Chia comes from the Aztec word chian which means ‘oily’.

Traditionally the Aztecs and Mayans cherished chia seeds as a sacred food, so highly prized that the seeds were often used as currency. As a food, chia seeds were used to provide energy, endurance and strength for warriors and athletes. It is said that warriors used chia seeds as fuel for long journeys and that just one tablespoon with water could sustain them for 24hrs. The Aztecs also used chia medicinally.

Chia seeds are estimated to contain up to 40% omega 3 fatty acids, 20% protein, 25% fibre, high levels of antioxidants and an extensive range of vitamins and minerals including calcium, phosphorous, magnesium and zinc. Chia seeds are estimated to contain much higher omega 3 levels than flaxseeds and are more convenient because whole chia seed is digestible whereas flaxseed must be ground or crushed in order to free the oils.

This low sodium, gluten-free seed is extremely hydrophilic (water loving) and can absorb more than 12 times its weight in water making it a great food for improving hydration in the body. The seeds are also recognised as supporting healthy blood sugar, weight management and the cardiovascular system. Their high antioxidant content means that they can be stored unrefrigerated for up to 2 years without spoiling.
TIP: Chia seeds can be enjoyed in salads, cereal, yoghurt, smoothies, ground and used in breads and muffins, or added to water or juices. A versatile superfood indeed.

Coconut Oil

The oil is extracted from the dried meat (copra) of the mature coconut. The versatility of the young green and mature brown coconut makes it a staple food of most inhabitants of tropical regions. The oil itself has been a primary fat source for generations and is recognised not only as a food but also as a medicine and a cosmetic.

There are numerous extraction methods of the oil, which determine its quality. Although coconut oil is very stable, making it very suitable to cook with, some extraction methods can overheat the oil causing irreversible damage. The best extraction method is known as cold-pressing, which involves no heating during the process; ensuring that the end product is raw and retains all of its goodness. Oil extracted using this method can last up to 2 years.

Coconut oil contains about 90% saturated fat and there is much debate about the dangers or benefits of coconut oil for this reason. While saturated fat is considered to be unhealthy and usually avoided, a certain amount is required for healthy functioning of the body. Also, coconut oil is extremely rich in medium chain fatty acids, which are rapidly metabolised and used for energy rather than stored as fat. Coconut has also been found to support metabolic rate via the thyroid which can support weight management.

Lauric acid, present in high quantities in coconut oil, offers immune protective properties and is converted to monolaurin, which supports the body’s defences.

Coconut can be purchased in many forms, however we recommend buying organic wherever possible. Time to dream up ways of using the following variety of coconut products:

Organic whole green coconuts (young)
• Organic whole brown coconuts (mature)
• Coconut oil – the best form is organic extra virgin, cold-pressed and is generally solid at room temperature, but in warmer temperatures may become a clear liquid.
• Creamed Coconut – blended from copra or coconut flakes
• Canned Coconut Milk and Cream
• Coconut milk powder
• Coconut flour

TIP: Coconut oil can also be used as a mouthwash, makeup remover, face and body moisturiser, lip balm, scalp and hair conditioner, shaving cream, bath oil and for massage. Next time you’re in Fiji…

Hemp Seeds

The hemp plant belongs to the mulberry family and its usage dates back as far as the Stone Age. Thought to originate from Central Asia, the biggest producers of hemp today are China followed by Europe and Chile. Thanks to its hardiness, hemp can grow in almost any ecosystem worldwide and is extremely pest resistant which means it is very easy to grow.

Hemp has countless uses, but what earns it its superfood status is the seed. Hemp seeds are a similar size and colour to sesame seeds with a distinct nutty flavour. They are the richest plant source of essential fatty acids; second only to Chia seeds, with the perfect ratio of 3: 1 omega-6 (linoleic) to omega-3 (linolenic), as well as a good amount of omega-9 and the only edible seed source of GLA. These essential fatty acids have many important functions in the body, including supporting nerve function, heart and skin health, hormonal balance, as well as aiding the immune system. Hemp seeds are also one of the richest plant sources of easily digestible protein that has a similar profile to complete protein.

Hemp seeds are a rich source of vitamins (especially vitamin E in all its forms) and minerals such as magnesium, calcium, iron, zinc, potassium, copper, manganese and over 20 trace minerals. That’s the kind of line up that puts the super in super food! But wait! There’s more… Hemp seeds are one of the only seeds that contain chlorophyll; hence their green-coloured oil. They are high in fibre and contain lecithin for supporting brain and liver function.
Hemp seeds can be eaten raw as is or added to smoothies, cereal and other foods. The seeds can also be ground to flour and used in baking. (Just be careful what form of hemp you’re adding to your brownies!) Hemp seed oil should not be heated, but is a great addition to a salad dressing or added to any cold or warm dishes.
TIP: Sprinkle hemp seeds over your salad for a tasty nutty flavour and some secret goodness.

Maca

Also known as Peruvian ginseng, maca is native to the Andes of Peru and Bolivia and is traditionally grown at altitudes of up to 4000 metres, making it the highest altitude-grown crop in the world. Traditionally, every part of the plant was used, including the root – a radish-like tuber about 3-6cm wide and 4-5cm long – which is the part that is known today as a superfood.

A traditional food for an estimated 2,000 years, maca has also been used as a medicine and a currency. The root is often roasted, boiled and mashed, made into flour or fermented to make a beer, and the leaves are cooked or used in salads.

Maca is composed of about 60% carbohydrates, 10% protein, 9% fibre and 2% fats. Maca contains minerals like calcium, phosphorous, zinc, magnesium, iron, and vitamins B1, B2, B12, C and E, as well as sterols which have immune-enhancing properties. It contains 20 amino acids – 7 of which are essential amino acids that the body cannot make but must get through the diet.

As an adaptogen, maca helps us adapt to stresses and supports balance of the bodies systems. Studies suggest that it increases energy, endurance and physical strength, supports the production of neurotransmitters and improves libido. In addition, its ability to oxygenate the blood means it can help alleviate symptoms of altitude sickness.

Maca root can be found in dried powder, as capsules, extract, liquid concentrate (usually alcohol based) or as an ingredient in superfood supplements or energy bars. As a warming food, maca is well suited to colder weather and can be added to almost any foods like smoothies, broths, soups, beverages or to your favourite dessert.
TIP: Try adding the dried powder to a glass of warm milk or coconut milk for a warming winter boost.

These are a just a select few superfoods that have gained recognition for their contribution to health, wellbeing and longevity. There are many more, but we have focused on some of our favourites, and will finish up the Superfoods series next month with ‘Supergreens’. Stay tuned.

Related Links

• RioLife Acai
• Green Barley
• Superfoods: Part 1

Superfruits to the rescue!

‘Superfoods’ feature in magazines more than superheros these days, so what exactly are they; are they really the good guys; and should we kneel before them with our mouths agape?

The term superfoods is used to describe a group of foods that are considered to be exceptionally high in nutritional content (a.k.a.: special powers). Famous by name, these nutrient-dense foods are more than meets the eye. Beneath their sometimes mundane exteriors, they have brightly-coloured lycra… sorry, health benefits, when eaten as a regular part of your diet.

But is there anything behind the hype? Can these superfoods really rescue your health from the narrow ledge of your current diet? Skeptics abound! But have faith that superfoods can contribute to your health and well-being when consumed regularly.

Superfoods amount to the nutritional A-list, and there is much debate as to which foods actually fulfill the criteria, with foods like blueberries, black currents and quinoa making the cut due to their nutrient density. We have selected the most famed ‘superfoods’ for this series, starting with the oh-so-healthy ‘superfruits’:

• Acai Berries
• Camu Camu
• Goji Berries
• Mangosteen
• Noni
• Pomegranate

Acai Berries

Native to central and South America, Acai berries are wild-harvested from the Brazilian Amazon. These small richly purple berries have a large seed (making up 80% of the fruit) and are enclosed in a thin fibrous flesh with an oily coating; where the superpowers lie.

The flesh of the acai berry contains protein, fibre and healthy fats including omega 3, 6 and 9. These nutrients ensure a very low glycaemic load of 0.5 (see our article on glycaemic load – Getting to Grips With Glycaemic Load), which makes them a great source of energy. Additionally, acai contains many vitamins (esp. A & E) and minerals, including: iron, calcium, magnesium, phosphorus and potassium. But what really makes acai special is its rich anthocyanin content, from which it gets its deep purple colouring. Anthocyanins are a type of flavonoid, and are also powerful antioxidants. Just 5g of acai berry powder has an ORAC rating (Oxygen Radical Absorbance Capacity – a measure of a foods antioxidant capacity) of over 4,600 which is 25-40 times higher than most berries!

TIP: Acai berries are available in a freeze dried powder that can easily be added to cereal, yoghurt or a smoothie and in capsule form. The frozen pulp is available in some areas and can also be added to a smoothie or breakfast cereal.

Camu Camu

This grape-sized reddish/ purple fruit has a yellow pulp and grows on a riverside tree native to the Amazon rainforest of Brazil and Peru. The unripened fresh fruit is very acidic and has an extraordinarily high vitamin C content (approx 2-3% of fresh weight) which is highest in the skin and decreases as the berries ripen.

Camu camu is thought to provide the highest recorded amount of vitamin C of any food on the planet, with about 2 grams of vitamin C for every 100 grams of fruit. Oranges have 500-4,000ppm vitamin C and acerola has 16,000-172,000ppm, but camu camu tops this with 500, 000ppm. That’s up to 50 times more vitamin C than an orange!

Camu camu contains significant amounts of iron, vitamins B2 & B3, phosphorous and potassium, as well as other important nutrients like amino acids and flavonoids. Camu camu is thought to support the immune system, though more research in this area is needed.

TIP: Camu camu is available as a powder which can be added to smoothies, cereals, juices or yoghurt and in capsule form. Suggested daily serving size is based on the vitamin C content of each product.

Goji Berries

Goji berries, also known as wolfberries, are the much sought-after fruit of two closely-related plants: Lycium barbarum and Lycium chinense. This small oblong bright red fruit grows on a plant native to Southeastern Asia and Europe and is a member of the deadly nightshade family; known for its rich antioxidant and nutrient content.

Goji berries have a high ORAC rating of around 20,300 per 100g, while oranges have an ORAC of only 750 per 100g comparatively. They are thought to contain approximately 18 amino acids, 22 trace minerals and the following macro minerals: potassium, zinc, calcium, copper, selenium. Goji berries also have very high vitamin C, iron and carotenoids, especially zeaxanthin.

Traditional use of goji berries goes back at least 1,700 years, where they were used extensively for infertility, kidney and liver problems, and as a blood tonic. Studies have shown that goji berries have significant antioxidant activity and immune enhancing properties, supporting healthy blood sugar, healthy cholesterol , liver health and visual function. Because of their high antioxidant content they are considered to offer anti-aging benefits as well as to support general health, vitality and longevity.

TIP: Dried goji berries can be eaten alone, added to trail mix, blended into smoothies, added to cereals, boiled as a tea, or added to salads. The berries can also be soaked overnight to bring out their goodness. There are some concerns about the use of pesticides and fungicides with Chinese-sourced goji berries, so it’s best to purchase certified organic goji berries.

Mangosteen

The mangosteen is a tropical fruit about the size of a passion fruit that originates from Southeast Asia. Mangosteens have a thick red-purple bitter rind and an edible sweet, white pulp, with segments like an orange inside. This fruit is well known for its delicious taste, but it is the rind which boasts the greatest health benefits.

Traditionally the rind was ground and used for wound healing. But more recent research has found the mangosteen rind to be one of the richest sources in a group of antioxidants called xathones. The reddish-purple rind is also high in proanthocyanidins, which are the antioxidants in grape-seed extract and lend the skin its deep colouring. Another antioxidant which we are familiar with from green tea – catechin – is also contained within the skin of this unique fruit.

Nutritionally mangosteen is very high in fibre, contains vitamins C and the Bs, and a number of key minerals including potassium, manganese, magnesium, copper and iron. Antimicrobial activity can also be added to the list of benefits, which explains its traditional use for wounds. Whoever knew that this skin, which usually goes in the bin, could be so super? So whether you choose mangosteen juice, powder or capsules, make sure it includes plenty of rind.
TIP: Add a little powdered mangosteen rind to your smoothie for super-colour along with all the nutrients!

Noni

Noni is a green, lumpy fruit, about the size of a potato, with the skin texture of a pineapple. When it ripens it turns yellowish-white and has a pungent, cheese-like smell with a bitter taste. Because of its strong odour it is often called the cheese fruit. Noni fruit grows on the Indian Mulberry tree, which is native to Southeast Asia.

Noni fruit pulp is high in carbohydrates, dietary fibre and protein. It also contains very high levels of vitamin C, iron and potassium as well as lesser amounts of vitamins B3 & A, calcium and sodium. However many noni juices do not contain the fruit pulp so are very low in these nutrients.

Supports the immune system, Healthy blood sugar, healthy blood pressure, joint mobility, and bronchial health

TIP: Noni is usually taken in a juice form and often combined with other fruit juices for palatability, but it can also be found as powder or in capsules. Look for a product using a blend of juice and pulp for the greatest health benefits.

Pomegranate

Native to the Iranian Plateau and the Himalayas of northern India, the pomegranate dates back to the Early Bronze Age. The pomegranate grows to about the size of a small apple and is classified as a berry. It has a tough reddish skin and inside it is separated into compartments by a white tissue; each segment being filled with hundreds of ruby-coloured seeds and pulp.

Pomegranate was used traditionally in Ayurvedic medicine for dysentery, diarrhea and intestinal parasites, as well as a tonic for the heart and throat.

Rich in antioxidants, pomegranate is a good source of vitamin C, B5, flavonoids, catechins and anthocyanins to combat free radical damage in the body. Its ORAC rating is up to 2860 per 100gms, and it also contains potassium. Supports cardiovascular health, immune system and prostate health.
TIP: Pomegranate juice is the most popular way of consuming this fruit, however it can be found in capsule form and the oil from the seed is also available.
TID-BIT: This fruit is the subject of a famous poem by Evan Boland.

What all these superfruits have in common is their high antioxidant properties, and this is precisely why they have gained such popularity and hero-status. To best experience their nutritional superpowers, consume them in their organic, raw and natural state. Remember to include all the colours of the rainbow daily with your chosen fruits and vegetables; whether they are A-list superfruits or not.

Stay tuned for our next part in this Superfoods Series, Part 2: Super Seeds and Co.

Related Links

• RioLife Acai
• Green Barley

References:
Acai
http://pubs.acs.org/doi/abs/10.1021/jf0609779″http://pubs.acs.org/doi/abs/10.1021/jf0609779″>http://pubs.acs.org/doi/abs/10.1021/jf0609779 – antioxidant capacity & other bioactives
http://pubs.acs.org/doi/abs/10.1021/jf060976g – nutritional info
Camu Camu
http://pubs.acs.org/doi/abs/10.1021/jf071166n – proanthocyanidins and catechins in mangosteen rind
Noni
http://www.chinaphar.com/1671-4083/23/1127.htm – review on Noni
http://www.sciencedirect.com/science/article/pii/S094471130700058X – anxiolytic and sedative study
http://www.noniisgoodforyou.com/beforeyoubuy.asp – Different forms of noni
http://www.ctahr.hawaii.edu/noni/research.asp – nutritional info
http://www.aging-no-more.com/orac-rating.html – ORAC rating
“http://www.naturopath.co.nz/site/naturopaths/files/Public%20Handouts/ORAC%20Rating%20Table.pdf – ORAC rating
Pomegranate
http://www.crfg.org/pubs/ff/pomegranate.html – nutritional
http://onlinelibrary.wiley.com/doi/10.1111/j.1753-4887.2008.00133.x/abstract – cardioprotective
http://clincancerres.aacrjournals.org/content/12/13/4018.short – prostate health
href=”http://www.sciencedirect.com/science/article/pii/S0261561403002139 – heart health

Many sun-worshippers use the excuse “I’m just topping up on Vitamin D” to justify baking under the sun’s rays all day. You may wonder if there is any truth in that. Do we really get vitamin D from the sun and, if so, how much sun exposure is good for us?

Where does Vitamin D come from?

Firstly, it’s important to understand that while the sun is a crucial factor in providing us with vitamin D, the sun itself doesn’t actually transfer vitamin D to our skin through its rays. It is, in fact, our own bodies that synthesise vitamin D in the skin from exposure to sunlight and other artificial sources of Ultraviolet B (UVB) light. In effect, the sun brings out the good in us; and you thought it was the beach-side ice-creams that played their part…

The Different Ds

Vitamin D is a fat-soluble vitamin that comes in three commonly known forms:

• Vitamin D2 (ergocalciferol). Having trouble pronouncing this? Try: urgh-oh-kal-siff-er-role! D2 is synthesised in food via exposure to ultraviolet light and is not naturally found in the body. It is much less efficient at raising Vitamin D blood levels than D3.
• Vitamin D3 (cholecalciferol). How about this one? Try: cauli-kal-siff-er-roll! D3 is naturally made in the skin after UVB exposure. Additionally it can also be found naturally in certain foods and is the preferred source.
• synthetic version of the active form of vitamin D (calcitriol) .
  Vitamin D needs to be converted into its active form for the body to be able to utilise it. After exposure to UVB light, the D3 form is converted into calcidiol (this is what is measured in vitamin D blood tests) in the liver and then to calcitriol (the active form) in the cells, such as those of the kidneys and other organs.

Why do we need Vitamin D?

Calcitriol – the active version of the vitamin – is not only important in the metabolism of calcium, but it is responsible for gene activation, regulation of cell growth, cell suicide (apoptosis) and immune system regulation. It is also involved in the release of neurotransmitters like “the-happy-hormone” serotonin that strongly impacts our mental state. So in a nutshell, active vitamin D is hugely important for the immune system, and our happiness to boot.

In recent years sufficient Vitamin D levels have become a concern due to our lack of sun exposure

Moreover, in recent years sufficient Vitamin D levels have become a concern due to our lack of sun exposure. This is due to:

• Increased use of sunscreens for skin cancer prevention – up to 95% of UVB rays are blocked by sunscreen.
• Reduced time in the sun – our long working hours and our increasing reliance on technology keep us indoors more than ever.

Unfortunately, the odd few who become lobsters every Christmas don’t make up for the rest of us who prefer to remain as snowmen!

Vitamin D deficiency

Rickets in children have long been associated with vitamin D deficiency, as has Seasonal Affective Disorder (SAD), However, current research shows that vitamin D deficiency is a significant factor in many additional ailments, such as:

• Infections like influenza and tuberculosis
• Autoimmune Conditions, such as Multiple Sclerosis, Diabetes (I & II), Rheumatoid Arthritis
• Lower Digestive Complaints, such as Irritable Bowel Syndrome, Ulcerative Colitis, Crohn’s Disease, Coeliac Disease
• Cardiovascular Disease
• Cancer – breast, colorectal, lung, pancreatic, ovarian, prostate
• Osteoporosis

This highlights how vital vitamin D is for our ongoing health and happiness.

Get enough vitamin D without the risk of sunburn

No matter how you look at it, the sun always seems to come out on top as the best source of Vitamin D, but when it is not possible to soak it up, or when it poses too many risks in itself, there are food sources and D3 dietary supplements that can provide adequate amounts of Vitamin D.

Summer:
We recommend getting 10-15 minutes of sun exposure from 10am – 2pm without sunscreen to get the important UVB rays. However, since this time of day also has the fastest burn time, we suggest keeping out of the sun from 12pm-1pm and covering the skin before even the slightest signs of redness are noticed. Exposure of the torso, arms and legs provides maximal vitamin D production. The face and hands produce very little.

Winter:
Winter sun does not have significant levels of UVB rays, unless you are near the equator, so we recommend looking to these food sources for vitamin D:

• Fish liver oils – cod
• Fish – mackerel, halibut, salmon, sardines and tuna
• Oysters
• Dairy products – butter and milk
• Mushrooms
• Sprouted seeds – sunflower seeds

Finally, vitamin D3 supplementation can help to keep the winter blues away, as well as colds and flu’s. The Vitamin D Council advises the following supplementation per day in the absence of sun exposure: **However it is important to consult your healthcare practitioner to work out what is right for you.

• Healthy children under 1 year of age – 1,000 IU
• Healthy children over 1 year of age – 1,000 IU per every 11kg of body weight
• Healthy adults and adolescents – at least 5,000 IU
• Pregnant and lactating mothers – at least 6,000 IU

Related Links

• Buy Vitamin D3
  

Stevia Recipes

Spiced Cookies

1 ½ cups of mixed gluten free flour
1 ½ tsp of Stevia powder
¼ tsp salt
¾ tsp ground ginger
¾ tsp cinnamon
1/8 tsp ground cloves
1 tsp aluminium free baking powder
¼ cup softened butter
3 tbsp cold-pressed vegetable oil

Stir dry ingredients together. In a separate bowl beat remaining ingredients. Add the flour mixture and stir enough just to combine. Roll out dough to about ½ cm thickness on a floured surface. Cut and place on lightly oiled baking sheets. Bake at 375F (190C) for 7 – 10 minutes. Watch carefully. Cookies should be lightly browned on the bottom. Cool on rack.

2 cups cold purified water
½ cup of almonds that have been soaked overnight
1/8 to ¼ tsp stevia powder
¼ tsp natural vanilla extract
Optional: cinnamon to taste

Drain the almonds and rinse (skins can be removed or not). Add ½ a cup of purified water and process for about 1 minute. Add remaining water, stevia, vanilla and cinnamon. Blend well to smooth milk. If desired, the milk can be strained through a fine sieve to remove any pulp that has not blended completely (the amount of pulp remaining will depend on the power of your blender). Store in the fridge and shake well before use as separation may occur. Best to use within 1-2 days.

2 cups rolled oats
¾ cup coarse cornmeal
½ tsp salt
¼ cup cornstarch or arrowroot powder
2/3 cup water
1/8 tsp stevia powder
1/3 cup vegetable oil

Stir together oats, cornmeal, salt, and cornstarch. Set aside. In a separate bowl combine water, stevia, and oil. Stir in dry ingredients. Cover and allow to set for 30 minutes. Form walnut-sized balls and flatten to 6.5 cm diameter crackers. Place on lightly oiled baking trays. Bake in a preheated oven at 400F (200C) for 12-13 minutes or until golden brown (watch carefully).
**Crackers can be pressed thinner and cooked for a shorter time for a crispier cracker.
Serve with toppings like guacamole, hummus, dairy-free pesto, nut butters and pate etc.

1 tbsp butter or cold pressed vegetable oil
¼ cup sliced fresh mushrooms
2/3 cup sliced red capsicums
2/3 cup chopped onions
1 tbsp finely chopped fresh parsley
½ cup yoghurt or 1/3 cup dairy free milk (almond, rice, quinoa, soy etc)
2 eggs
1 can of whole kernel corn with liquid (or 2 cups fresh corn plus ½ cup water)
½ tsp dry basil
¼ tsp stevia powder

Topping
Option 1:
2 tbsp toasted wheat germ or ½ cup whole wheat bread crumbs
1 ½ to 2 tbsp parmesan cheese

Option 2:
½ cup nuts and/or seeds of your choice (e.g. whole or chopped cashews, almonds, hazelnuts, brazil nuts, sunflowers seeds, pumpkin seeds)
2-3 tbsp of tamari
Very lightly toast nuts and seeds in a non-stick frying pan without oil or butter. Once they start to brown lightly drizzly tamari over nuts and seeds and toss vigorously until well coated and liquid has evaporated. Put aside to cool.

Place butter in a small skillet. Lightly cook mushrooms, pepper, and onion until lightly softened. Set aside. Stir together parsley, yoghurt, flour, eggs, corn, basil and stevia. Add cooked vegetables and mix. Turn into an oiled baking dish. Option 1: Sprinkle with wheat germ and cheese. Bake at 350F (180C) for 35-40 minutes or until set. For option 2: Garnish with tamari nuts and seeds before serving (they do not need to be baked). Parsley and red pepper can also be used to garnish when serving.

1 tbsp carob powder
1 tbsp cocoa powder
1 tsp stevia powder
6 tbsp cornstarch or arrowroot powder
2 cups of dairy free milk (rice, almond, oat, quinoa, soy)
1 cup of water
2 tsp natural vanilla extract
Optional – 1 tbsp nut butter (cashew, almond or peanut)

Combine the carob and cocoa powder, stevia, and cornstarch in a double boiler pan. Gradually stir in milk and water. Place over boiling water and stir as mixture thickens. Reduce the heat to low and continue cooking for another minute. Remove from heat and stir in vanilla (and nut butter).
It can be served warm or chilled. Try garnishing with fresh fruit or a sprinkle of nuts.

Above recipes adapted from the book Stevia Sweet Recipes by Jeffrey Goettemoeller

Coconut Macaroon Recipe with Stevia

3 large egg whites or 4 small egg whites
1 teaspoon natural vanilla extract
3/4 teaspoon stevia powder
1½ cups dried, unsweetened, fine shredded coconut (the finer the better)
A pinch of sea salt
Optional – 1tsp teaspoon cinnamon or 1tbsp unsweetened cocoa

Preheat oven to 325F (180C)
Whip egg whites and vanilla until glossy peaks form.
In another bowl, stir together the coconut, stevia powder (cinnamon or cocoa) and sea salt.
Gently fold the dry ingredients into the wet, just until well combined.
Let mixture sit for about 5 minutes.
Make drop cookies using about 2 tsp of mixture. Place them on a sheet of unbleached baking paper on a cookie tray. Bake for 10-15 minutes, or until the cookies are lightly browned.
Remove from oven and leave to cool to room temperature – if you can resist.

Same as the coconut macaroon recipe above, but with added almond flour

3 egg whites or 4 small egg whites
1 teaspoon natural vanilla extract
1 cup dried, unsweetened fine shredded coconut (the finer the better)
½ cup almond flour
A pinch of sea salt
3/4 teaspoon stevia powder
Optional – 1tsp teaspoon cinnamon

Preheat oven to 325F (180C)
Whip egg whites and vanilla until glossy peaks form. In another bowl stir together the coconut, almond flour, stevia and sea salt. Gently fold the dry ingredients into the wet, just until well combined.
Let mixture sit for about 5 minutes.
Make drop cookies using about 2 tsp of mixture. Place them on a sheet of unbleached baking paper on a cookie tray. Bake for 10-15 minutes, or until the cookies are lightly browned.
Remove from oven and leave to cool to room temperature – if you can resist.

Sugar to Stevia Conversions

Related Links

• Buy Stevia Powder

Feeling thirsty? That might be because the 60% of your body which is made up of water is under-resourced. When you´re thinking of skimping on pricey still bottled water at lunchtime, remember that two thirds of your body can´t get by without it!
Water is required by every cell and process in the body to maintain balance and optimum health, so here are some tips and tid-bits that may help top up your knowledge, appreciation and consumption of water.

Sell It To Me! What Does Water Do For The Body?

Some of the fundamental uses of water by the body include:

• Aiding food digestion
• Moving food through the body faster, which prevents constipation and toxin build up
• Ensuring the kidneys remain healthy; thus helping to prevent urinary tract infections and kidney stone formation
• Diluting and flushing out toxins and waste products via sweating, urination, exhalation and bowel movements
• Helping to regulate blood pressure and body temperature
• Aiding circulation throughout the body
• Keeping the skin looking hydrated, healthy, young and supple (yes, this means you should try upping your intake of water before investing in expensive skin creams!)

✔ Blood
✔ Extracellular fluid – around the cells
✔ Intracellular fluid – within the cells
✔ Saliva
✔ Lubrication for the joints and eyes
✔ Lymphatic system

Are You Saying I Don´t Drink Enough?

You might wonder whether 2 or 3 glasses of water  each day is enough to keep you going each day, but bear in mind that we lose water through sweating, breathing, urine output and bowel movements, so consuming just enough water to whet a thirst is not enough to prevent dehydration and to keep the bodily functions running normally.

Losing just 2% of your normal water content without it being replaced can cause symptoms of dehydration such as thirst, headaches, loss of concentration…

Losing just 2% of your normal water content without it being replaced can cause symptoms of dehydration such as thirst, headaches, loss of concentration, dizziness, visual disturbances, low blood pressure, muscle cramps, fatigue and weakness, dry mouth/throat, loss of appetite, darker coloured urine and, not least of all, severe tetchiness!
Did You Know? Humans can only survive an average of 8-14 days without water.

So How Much Water Is Enough?

The recommended daily intake for water is at least 1.5 to 2 litres per day. Yes, that´s more than the 500ml bottle you drink at the gym! In fact, when you exercise, you need to up the water intake for that day considerably in order to combat the loss of water through perspiration.  Believe it or not, even a good vacuuming session or housework can lower your stores; so when you´re rushing around watering the flowers, don´t forget to water yourself!

Another important thing to remember is that your water intake needs to be spread out evenly, at regular intervals throughout the day. Drinking a bucket-load before leaving the house to cover you for the day just won´t cut it! That´s a bit like eating three meals in a row to last you for the day… it may save time, but it certainly won´t keep you full for 24 hours!

Tips for Optimum Hydration

Taking a drink bottle with you to work and keeping it on your desk so it´s often within sight is one of the best ways to make sure you don’t forget to drink. In summer, you can chill your drink bottle and add ice to make it more refreshing and appealing. Be sure not to leave the same bottle there for a fortnight and expect the stale water to be more appealing than a mid-morning coffee!

Another good way to remember to drink water regularly is to drink a glass of water before each meal. (Ideally 20-30 minutes before each meal and snack. This has the added benefit of helping you differentiate thirst from hunger!) Also, try starting off your day with a glass of water with a squeeze of lemon or lime 20-30 minutes before breakfast to kick-start your digestive system.

Water With A Twist!

Some people just don´t like drinking water alone. If you´re one of these people, try inviting some friends to join you! Or try flavouring your water by adding:

✔ a few slices of fresh lemon or orange;
✔ sliced cucumber and/or lime juice;
✔ a sprig of mint leaves give a great fresh flavour;
✔ or, if you must, add a touch of pure fruit juice.

Increasing your intake of fresh, raw vegetables (which have high water content) increases your water uptake as well.Don´t be fooled! Coffee, alcohol, energy drinks, black and herbal teas can have a diuretic effect and actually dehydrate you by causing more water to be excreted, so make sure you increase your water intake if you are having any of these beverages.

When Water Is Not Enough: The Importance of Electrolytes

Water is not always enough to rehydrate us properly; especially if we are exercising a lot, because important minerals are lost with perspiration.  These minerals are known as electrolytes and are crucial for keeping fluids within the body in balance and to maintain good hydration.
Do you feel like you drink and drink and don’t feel that you have quenched your thirst? Well, you may be lacking in electrolytes; especially if you’re losing more water than usual. The most important of the electrolytes are sodium and potassium because they regulate fluid balance within and around every cell in your body.  However, calcium and magnesium are also necessary for electrolyte balance. Electrolytes can be helpful not just for the hyper-active, but for anyone who is sweating a lot or loosing large amounts of water.  Equally prolonged diarrhoea and/or vomiting can lead to dehydration and electrolyte imbalances, which can cause more severe symptoms than just dehydration alone.

The quality of the water you consume is also key. In most cases, drinking purified water is better than regular tap water because harmful microorganisms and toxic elements have been filtered out, as well as chlorine (and that nasty swimming pool taste!). The best water purifiers are those that use methods such as reverse osmosis to remove the much smaller fluoride particles as well. Having said all that, if it´s a case of tap water or no water, unfasten the faucets!

Related Links

• Elete Electrolytes
• Oxygen elements Max

Protein Packs A Punch

 Time and time again, protein is praised as teacher’s pet, while other food groups like fats and carbohydrates are sent to sit in the corner. So why does protein get more brownie points than brownies, and how much steak is too much steak?

It’s What We’re Made Of

Each and every living cell in the body contains protein. Protein is made up of various amino acids bound together like a collection of blocks of different colours and shapes. These amino acid building blocks are required by the body to build muscles, tendons, ligaments, organs, glands and the blood. Protein helps to build the entire body’s tissues, effectively.
Aside from being an expert builder, protein makes for a pretty good “maintenance man” to boot: It is used for synthesizing enzymes and hormones, maintaining fluid balance, maintaining energy levels, and is a key component of a healthy, functioning immune system.

Sourcing Complete and Incomplete Protein

When protein is consumed, the body must first digest and break it down into the individual amino acids which are then used by the body to build all the different proteins required for tissue rebuilding and repair.
In total, the body needs 22 different amino acids, 8 of which are considered essential amino acids because they cannot be made by the body itself and must be obtained through a healthy, balanced diet. In addition to the these essential amino acids 5 other amino acids are semi-essential in children, because their ability to develop these amino acids is not yet fully developed.
Complete proteins contain adequate amounts of all 8 essential amino acids. Example sources of complete protein include:

• Meats
• Fish and other seafood
• Poultry
• Dairy products  (cheese, yoghurt, milk etc)
• Eggs

Semi-complete proteins  include several of these essential amino acids, but not all of them. Some examples sources of semi-complete proteins include: amaranth, quinoa, buckwheat, hempseed, soybeans, and spirulina. These can be good alternatives for vegetarians and vegans but do not contain adequate levels of each essential amino acid so are best combined with incomplete protein sources.

Incomplete protein can be found in:


• Legumes (lentils, beans and peas)
• Grain
• Seeds
• Nuts
• Vegetables

Adequate amounts of protein can keep you alert throughout the day..


..instead of having the classic 3 o’clock crash

Complete and incomplete proteins can be combined to get the complete set of essential amino acids, which are especially important for vegetarians and vegans who do not get a lot of complete proteins in their diet normally.

Getting Enough of the Good Stuff

Getting the right amount of protein for your personal requirements is important. If you are not getting enough proteins through your diet, the body will begin to break down body tissues such as muscle to make amino acids available for other vital processes. This is why bodybuilders guzzle protein shakes, to prevent losing precious bicep bulk! In the long term, a lack of protein intake can lead to muscle and body tissue degradation and eventual illness.

Another key function of protein is to keep energy levels stable throughout the day. Protein provides a gradual, sustained release of energy, which prevents highs and lows and keeps you packing punches for longer. Consuming adequate amounts of protein with each meal can keep you awake and alert throughout the day instead of having the classic 3 o’clock crash.
However, like everything taken in excess, too much protein can cause problems. Excess protein has been shown to increase calcium excretion via the kidneys, which can contribute to kidney stones. Dehydration may also occur because more water is needed to excrete the additional protein waste from a higher metabolism of protein. Long term effects of excess protein consumption – especially in the absence of adequate quality fats and healthy carbohydrates (see our previous articles on fats and carbohydrates) – can cause the body fluids to become too acidic, disturbing the pH balance of the blood and can become very dangerous.

So it is important to make sure your diet is balanced with adequate amounts of quality dietary fats, healthy carbohydrates and protein. Health professionals, such as Naturopaths or Nutritionists, can help work out a dietary balance that is best for you individually. They can advise around how much protein you need for your lifestyle and body type, and how to get it.

Related Links

• Devigest 2 Stage Digestive Enzymes
• Amino acid supplements
• Active Digestive Enzymes

Have you seen the terms ´GI Index´ and ´glycaemic load´ scrawled on so many supermarket products that you feel like you ought to know what they mean?

Let us give you the gist of GI, to take a glycaemic load off your back.

The glycaemic index (GI) is a rating used to measure the level of sugar circulating in the blood in response to a carbohydrate meal or snack. The higher the GI number, the greater the rise in blood sugar. Low GI foods cause smaller rises in blood sugar, while higher GI foods trigger a big spike in blood sugar; hence the “low GI rating” promises on cereal boxes galore.

It`s always better to know what to look out for yourself, rather than believing the box of sugar-coated cornflakes, which promises to keep you going throughout the day…. more likely to keep your blood sugar levels going bananas throughout the day! To that end, here are the GI benchmark ratings to bear in mind:

Glycaemic Index

More recently, glycaemic load (GL) has been developed as a more complete measure of the impact of dietary carbohydrate on the body. It is important to understand both GI and GL to understand a food’s effect on blood sugar, so GL calculations take the GI rating into account as well. The formula for working out the GL of a food is: GI multiplied by the amount of available carbohydrate in the food, then divided by 100.

Glycaemic Load

Some examples of GL are:

• Carrots have a GI of 47, a carbohydrate content of 7.5% and a GL of 3.5
• Boiled white rice has a GI of 64, a carbohydrate content of 24% and a GL of 15.4
• White bread has a GI of 95, a carbohydrate content of 50% and a GL of 48

As discussed in our previous article, “Carbs: The Good, The Bad, and the Ugly“, other factors that effect GI and GL include fibre, fats and proteins.  

Fibre, which is also a carbohydrate, is digested more slowly than fibre-less carbohydrates. As illustrated above, this has a positive effect on GI and GL ratings. And yes, that does mean that your dad`s stogy-looking, fibre-rich bran cereal is probably a better, lower GI choice of breakfast than Frosties – no matter how energetic Frostie the Tiger`s roar may appear to be.


“Remember that raw vegetables are a great source of carbs & loaded with fibre too!”

Fats and proteins also have their place in effecting GI. Since the digestion of fats is slower than carbohydrates, when fats are combined with carbohydrates, this slows down the digestion of the carbohydrates. The same goes for adding protein to a carbohydrate meal – the body takes more time to digest the meal and to release its energy. This means that combining good quality fats and protein to each meal is a great way to minimise fluctuations in blood sugar levels and energy, while supporting insulin levels and assisting with weight management.

 

Controlling insulin levels goes a long way to maintaining optimal health, since chronic insulin over-secretion (and resulting insulin resistance) is linked to so many chronic health conditions seen in the western world today (e.g.: diabetes, obesity, heart disease, Alzheimer’s, cancer and others).

Gettings to grips with GI & GL may help loosen your grip on those cookies!

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Related Links

• Devigest 2 Stage Digestive Enzymes
• Digesticol Advanced Broad Spectrum Digestive Enzymes
• Active Digestive Enzymes
]]> http://www.return2health.net/articles/general-health-articles/glycaemic-load/feed/ 0 http://www.return2health.net/articles/general-health-articles/carbs-the-good-the-bad-the-ugly/ http://www.return2health.net/articles/general-health-articles/carbs-the-good-the-bad-the-ugly/#comments Wed, 23 Feb 2011 03:41:21 +0000 Return2Health http://www.return2health.net/articles/?p=1115





Carbohydrates: The Good the Bad & The Ugly

Many of us have a love-hate relationship with carbohydrates. They are pinpointed as being the cause of weight retention among dieters, while they are lauded as the best source of energy among fitness fanatics. So what exactly are they?


There are two types of carbohydrates: simple carbohydrates (sugars) and complex carbohydrates (starches and fibres). It’s important to differentiate these two distinct forms and to understand their nutritional benefits.



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Simple carbohydrates


Sugar, in its simplest form, is a carbohydrate. Monosaccharides (single sugar molecule) and disaccharides (two joined sugar molecules), are commonly known as simple sugars. These simple carbohydrates or sugars include fructose (naturally in fruit), galactose (naturally in milk), maltose (naturally in many grains), sucrose (sugar cane/table sugar), glucose (often derived from corn syrup commercially) and high fructose corn syrup (also derived from corn, but cheaper than sucrose).



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Complex carbohydrates


Complex carbohydrates consist of a larger number of sugar molecules (mono- and di-saccharides) strung together in a long, complex chain. They are called oligosaccharide or polysaccharide, depending on size and structure. These starches and fibres, known collectively as complex carbohydrates, are found in wholefoods like vegetables, grains, legumes and pulses. Complex carbohydrates which are in their whole state or which have not been refined also provide important vitamins, minerals, fibre and amino acids.




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Why refined carbohydrates aren’t so refined…

Both complex and simple carbohydrates are often refined, which involves removing the hull, bran and fibre (and some nutrients) – think of that perfectly soft white loaf you love so much, but secretly know isn’t great for you.


A diet high in refined carbohydrates can be very nutrient-deficient, as well as nutrient-depleting

This refinement during processing improves the shelf life and stability of the product; improving it for export.

Foods containing refined carbohydrates are easy to recognise: they are yummy, often long-lasting foods made from white flour and white sugar. Unfortunately, foods falling into this category include: white bread, white pasta, many baked goods (cakes, biscuits, pastries etc.), fast food, sweets (candy), desserts and soft drinks.


Some refined carbohydrate products like bread are “enriched” or “fortified” with nutrients like iron and B vitamins, but they do not provide all the nutrients stripped during processing. This means that a diet high in refined carbohydrates can be very nutrient-deficient, as well as nutrient-depleting because the body must use precious nutrients to obtain energy from these refined foods.



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What your body does with these carbs

All carbohydrates are converted into glucose in the body to be used for energy production in each cell. Some carbohydrates are digested very quickly and turned into glucose, while others are processed much more slowly – the latter being the kind relished by endurance athletes and outdoors enthusiasts. This speed of processing is referred to by health professionals as the Glycaemic Index (GI) of a food. There is a difference not only between simple and complex carbohydrates, but also between refined and unrefined carbohydrates.



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The GI is determined by:

• the type of carbohydrate; complex (many sugars bound together) or simple (only 1-2 sugars joined)
• the amount of fibre the carbohydrate contains (refined carbohydrates contain less fibre)
• other food groups the carbohydrate is combined with i.e. fat or protein

When there is an excess intake of either the simple or complex carbohydrates, any unused glucose is stored for later use as glycogen in the liver and muscles. Any remaining glucose not needed by the liver or muscles is converted to triglycerides to be stored in the fat cells. Hence the dietary problem when large amounts of carbohydrates are consumed and the stored energy is not expended or utilised by the body.

Regular over-consumption of carbohydrates ultimately leads to conditions like obesity, insulin resistance, Type II Diabetes and a higher risk of cardiovascular disease. Other outcomes of over-consumption can include intestinal imbalances in gut flora, such as candida overgrowth, leaky gut syndrome, external fungal infections and skin irritations. Knowing your carbohydrates and considering what type of carbohydrates you consume regularly can support better health and wellbeing.



Stay tuned for next month’s article on “Glycaemic Index and Glycaemic Load”!




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Related Links

• Devigest 2 Stage Digestive Enzymes
• Digesticol Advanced Broad Spectrum Digestive Enzymes
• Active Digestive Enzymes
]]> http://www.return2health.net/articles/general-health-articles/carbs-the-good-the-bad-the-ugly/feed/ 2 http://www.return2health.net/articles/health-news/1047-2/ http://www.return2health.net/articles/health-news/1047-2/#comments Tue, 15 Feb 2011 03:01:11 +0000 Return2Health http://www.return2health.net/articles/?p=1063


New Research Challenges Dietary Status Quo


In the 1950s, the well-known American scientist Ancel Keys made a correlation between dietary cholesterol and heart disease in ‘The Seven Countries’ Study.

This now famous study led to the promotion of a low fat diet as a healthy heart diet, which is taken as a given nowadays. Processed foods were modified to remove most of the fat, which was replaced with carbohydrates – primarily sugar – to make the food more palatable. We were instructed to eat a diet low in fat and high in carbohydrates for a happier, healthier heart. We did as we were told.

Since ’The Seven Countries’ study, however, heart disease rates have not plummeted as expected, despite the global dietary trend. Scientists have continued their research efforts to combat these statistics, resulting in a significant discovery:

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New Cholesterol Research:

Firstly, the Seven Countries study has been found to have been incompletely carried out in a number of ways which brings the once clear correlation between cholesterol and heart disease into question.

But more importantly, new research has revealed that the low density lipoprotein (LDL) cholesterol, which is thought of as the “bad” cholesterol, actually comes in two types rather than just one:


• Large buoyant LDLs (Pattern A) – imagine light, bouncy beach balls
• Small dense LDLs (Pattern B) – imagine smaller, evasive golf balls

The smaller pattern B LDL particles have been found to be more susceptible to oxidization in the circulation than their larger Pattern A counterparts. They are more likely to lead to the development of atherosclerotic plaque, since their smaller size allows them easier access into the blood vessel walls.

..The smaller ‘golf ball’ LDL’s are now becoming recognised as the ‘bad’ ones in terms of heart disease risk

So the smaller ‘golf ball’ LDL’s are now becoming recognised as the ‘bad’ ones in terms of heart disease risk; while the larger, ‘beach ball’ LDL particles are associated with a lower risk of heart disease.
Crucially, this new research has discovered that the LDLs the body produces are influenced by diet:

• A diet high in carbohydrates and low in fat leads to a larger number of the small dense variety of LDL – not good for the poor old heart.
• While a diet high in fat and low in carbohydrates causes more of the large, buoyant types of LDLs, and a happier cardiovascular system. Obviously it is still important to get a good balance of high quality undamaged fats in the diet and avoid highly processed foods.

This now poses the question of whether we should revert back to the diet of our ancestors. Have historical dietary recommendations actually contributed to heart disease rates over the past 60 years, rather than reduced them?

These questions are being answered by well known experts in the field like Dr Robert Lustig (Pediatric Endocrinologist, Obesity Clinic at UCSF Hospital), Dr David Ludwig (Pediatric Endocrinologist, Obesity Program Director at Boston Children’s Hospital), Dr Gerald Reaven (Endocrinologist known for his work with Diabetes and the Metabolic Syndrome), and Gary Taubes (Scientist & author of ‘Good Calories, Bad Calories’).

In light of the current obesity and diabetes epidemic, this research is central to our health and wellbeing.

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References
Changes in lipoprotein(a), oxidized phospholipids, and LDL subclasses with a low-fat high-carbohydrate diet.
By: Faghihnia N, Tsimikas S, Miller ER, Witztum JL, Krauss RM.
Link: http://www.ncbi.nlm.nih.gov/pubmed/20713651

Saturated fatty acids and risk of coronary heart disease: modulation by replacement nutrients.
By: Siri-Tarino PW, Sun Q, Hu FB, Krauss RM.
Link: http://www.ncbi.nlm.nih.gov/pubmed/20711693

Increased ApoB in Small Dense LDL Particles Predicts Premature Coronary Artery Disease.
By: John D. Brunzell
Link: http://atvb.ahajournals.org/cgi/content/full/atvbaha;25/3/474

The small, dense LDL phenotype as a correlate of postprandial lipemia in men.
By: Lemieux I, Couillard C, Pascot A, Bergeron N, Prud’homme D, Bergeron J, Tremblay A, Bouchard C, Mauriège P, Després JP.
Link: http://www.ncbi.nlm.nih.gov/pubmed/11164432

Low density lipoprotein particle size and coronary artery disease.
By: Campos H, Genest JJ Jr, Blijlevens E, McNamara JR, Jenner JL, Ordovas JM, Wilson PW, Schaefer EJ.
Link: http://www.ncbi.nlm.nih.gov/pubmed/1543692

Presentation at UCSF by Dr Robert Lustig ‘Sugar: the Bitter Truth’
‘Good Calories, Bad Calories’ by Gary Taubes

Related Links



• Essential Fatty Acid Supplements
]]> http://www.return2health.net/articles/health-news/1047-2/feed/ 0 http://www.return2health.net/articles/general-health-articles/butter-vs-marg-part-2/ http://www.return2health.net/articles/general-health-articles/butter-vs-marg-part-2/#comments Thu, 16 Dec 2010 08:45:21 +0000 Return2Health http://www.return2health.net/articles/?p=1022


This month, we continue with Part 2 of health writer and Naturopath Eric Bakker ND to get his views on the differences between Butter and “other” spreads
( such as margarine ) .

Note: In our last month’s newsletter we began an interview addressing Butter versus Margarine and their advantages and disadvantages. We received a lot of comments on Part 1 of this interview and would like to explain that the content was not intended to reflect our opinion as a company but merely to offer an alternative view on this topic. (References can be provided on request)

R2H – Many are familiar with the ecological problems with sustainability in regards to palm oil. In terms of sustainability, are there any advantages over using either margarine or butter?

Eric – That is a difficult question… You would need to consider the sustainability of resources for each industry in order to produce the end product. If this is a concern for you, you may want to choose a locally produced plant oil that is sustainable. Olive oil is a great option in New Zealand and Australia or look for a seed oil that is sustainable.

R2H – Coming back to olive oil-based spreads, the label suggests it contains a significant amount of olive oil, but with a closer look they seem to contain less than 25% so it’s a bit misleading.

Eric – Yes it is misleading, I agree with that, but you can make your own margarine choosing your own ingredients. Just get a pound of butter, leave it to soften to room temperature and then slowly add small amounts of a good quality plant oil (e.g. flaxseed oil or olive oil) while continuously mixing it through until you get a similar consistency to margarine. It can be kept it in a container in the fridge. It is very nice and similar to margarine.

R2H – How long would that last for?

Eric – You would probably get about a month out of it. Probably as long as a normal butter, but this depends on how many people are using it, and how many kids you have. You can also add a capsules of Vitamin E (mixed tocopherol’s), say 500 IU’s, to stabilize it and stop oxidation. My kids loved this combo and it’s not hard to do if you have the time.

R2H – Could you talk a little about dairy allergies in relation to butter?

Eric – There are different types of reactions to dairy products. You can have a problem digesting lactose (the natural sugar in milk), or you can have a Type 1 immune response which is an immediate reaction to cow’s milk proteins (commonly casein), and finally you can have a delayed immune response (Type 3) also to cow’s milk proteins. However butter is about 80% fat, about 15% water and contains only trace amounts of protein, so it is unlikely to produce an immune reaction. It is much more likely to happen with milk because of its higher protein content.

In my 20 years of seeing patients, I have not seen a true butter allergy. I have found cottage cheese is also fairly good, while responses to yoghurt varied depending on the quality of the yoghurt, but the big one is definitely cow’s milk. But with butter I usually say to people ‘you’re okay eating a bit of butter’.

R2H – Are butter blends a good alternative to margarine?

Eric – Not really no, I would just go for a butter. Some supermarkets contain spreadable butters that are free of added vegetable oils. But if you really must have a margarine then I would recommend a butter-spread with the lowest amount of canola or sunflower oil added. Sunflower oil would be my first choice. If you are worried about genetic modification (GM) it is better not to buy margarine at all as some highly refined vegetable oils used in margarine can be exempt so they do not have to be shown as GM in the ingredients on the label.

References

• Høst A (December 2002). “Frequency of cow’s milk allergy in childhood”. Ann. Allergy Asthma Immunol. 89 (6 Suppl 1): 33–7. doi:10.1016/S1081-1206(10)62120-5. PMID 12487202.
• Vesa TH, Marteau P, Korpela R. Lactose intolerance. J Am Coll Nutr 2000;19(2 Suppl):165S-75S.
  Matthews SB, Waud JP, Roberts AG, Campbell AK. Systemic lactose intolerance: a new perspective on an old problem. Postgrad Med J 2005;81(953):167-73.

 

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Related Links



• Essential Fatty Acid Supplements
]]> http://www.return2health.net/articles/general-health-articles/butter-vs-marg-part-2/feed/ 0 http://www.return2health.net/articles/general-health-articles/butter-vs-marg-part1/ http://www.return2health.net/articles/general-health-articles/butter-vs-marg-part1/#comments Mon, 29 Nov 2010 03:47:24 +0000 Return2Health http://www.return2health.net/articles/?p=938


This month,  we interviewed renowned health writer and Naturopath Eric Bakker ND to get his views on the differences between Butter and “other” spreads
( such as margarine ) .

R2H - With all the spreads on the market, how do we figure out which is good and which is bad?

Eric - Butter is natural. Margarine is manufactured from various vegetable oils such as canola oil which is a rapeseed hybrid that is often genetically modified. Molecularly butter is natural, while margarine is hydrogenated as a result of the manufacturing process making it closer to plastic because the molecular structure has been altered. The hydrogenation process allows oils to be solid at room temperature and lengthens shelf life (in turn increasing profitability), however this process also produces trans fatty acids which are now known to be harmful to the body even in small quantities.
Margarine was not originally made for human consumption and while it has slightly less saturated fat than butter, studies show over a 50% increase in heart disease risk with people regularly using margarine instead of butter.
Butter also increases absorption of fat soluble nutrients like vitamin A, D, E, & K, while margarine has none of these benefits.

Fat soluble nutrients can be incorporated into the fats of the butter and are then easily absorbed,
as opposed to man-made margarine

R2H – What is it about butter that makes it better for absorption of fat soluble nutrients?

Eric - Because of the molecular structure of butter, fat soluble nutrients from the diet can be incorporated into the fats of the butter and are then easily absorbed, as opposed to man-made margarine. For example studies showed that people regularly consuming butter had better, more stable levels of fat soluble vitamins, than those eating margarine.

R2H - Even though margarine is not natural like butter, is it really that bad?

Eric - If you leave a fresh pot of margarine in the garage and observe, you will find that most animals and insects will leave it alone and microorganisms won’t grow on it, while butter on the other hand, turns rancid after a couple of days, if it is not eaten by animal or insects first.
In addition when the body incorporates these trans fatty acids found in margarine into the cell membranes, it does so with great difficulty and this can cause deformed cellular structures.
In simpler terms these poor quality damaged fats found in deep fried and hydrogenated foods, start to have detrimental affects on the cell membranes which may increase the risk of cancer.  Research shows that animals fed on hydrogenated fat have a much higher cancer rate than those feed on butter.

R2H - Some margarine’s have very low levels of trans fatty acids compared to others, does this make them healthier?

Eric - Good question!  It is thought that exposure to small amounts of a toxin over a long period of time can be worse than a large amount of a toxin over a short period.  But it is also important to consider what else has been added into the product that may have potential toxic effects. You can do this by carefully reading the label and informing yourself on the ingredients.

Butter can contain toxins and pesticide residues that the animal maybe exposed to throughout its life

R2H – What should I consider when buying butter?

Eric – Like any high fat dairy product butter can contain toxins and pesticide residues that the animal maybe exposed to throughout its life. These toxins are naturally stored in the fats cells of the animal which can enter into the milk and its by products (e.g. cream and butter). So you need to think about this when purchasing butter and obviously organic butter is the best option.

R2H - It is commonly believed that monounsaturated fats are good while saturated fats are bad, but I have heard some information recently to contradict this. Can you comment on this?

Eric - In varying amounts both saturated and unsaturated fats are necessary for good health.  Fat is actually very healthy for the body and has numerous roles. It is important to get quality saturated fat in the diet as this provides an important source of cholesterol needed to stabilise the cell membrane of every cell in the body.
Whereas monounsaturated fats have also been found to be especially good for the cardiovascular system, reducing inflammation, and for healthy brain function. Therefore the key is getting the right balance of all fats. This includes the omega essential fatty acids 3, 6, 9 & 12. For example most western diets are too high in omega 6, causing a ratio imbalance, due to a high consumption of plant oils such as canola, soy, sunflower, safflower and rice bran. The normal ratio of omega 6 to omega 3 is 1 to 3, but in some cases it can be as high as 50 to 1 causing serious problems with inflammation. This imbalance can lead to degenerative and inflammatory diseases because of the overabundance of inflammatory mediators which damage cells, reduce immunity and increase inflammation and pain.

R2H – When choosing a butter, would I be best to choose salted or unsalted?

Eric- Unsalted butter is my choice and you can also make your own ghee (also known as clarified butter – a longer lasting form of butter). Unsalted butter is creamier than salted butter and allows you to moderate your salt intake. When cooking with butter be sure not to brown it or let it reach its smoking point as this will damage the butter. Instead you can heat the butter lightly and then add a small amount of olive or peanut oil allowing you to heat to a slightly higher temperature, but again avoid reaching smoking point to prevent harming the fats.

R2H – If you are going to cook with oil rather than using butter because of its low smoking point, would you recommend something like rice bran oil?

Eric - Rice bran oil is not a bad oil, but ‘the jury is still out’ on this because it is thought that acids are used to extract the oils from the bran. Aside from this it still seems to be a reasonable option, but I would still go for an organic rice bran oil. Another popular choice is rapeseed oil, again organic is preferable. All oils are best stored in dark glass bottles and not plastic, and try to purchase oils in dark glass bottles wherever possible.

For part 2 of this interview check out next months article which includes a fantastic healthy recipe for a natural margarine alternative!!

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Related Links



• Essential Fatty Acid Supplements
]]> http://www.return2health.net/articles/general-health-articles/butter-vs-marg-part1/feed/ 0 http://www.return2health.net/articles/general-health-articles/winter-recovery-children/ http://www.return2health.net/articles/general-health-articles/winter-recovery-children/#comments Fri, 29 Oct 2010 04:35:01 +0000 Return2Health http://www.return2health.net/articles/?p=890 Your Child’s Immune System




Did you know that a child’s immune system is not fully developed until age 14?  That’s why they sometimes seem to fall prey to every germ they come into contact with!

The good news is that there are a number of things you can do to protect and support their immune system during children’s growth stages.

We think teaching children the rudiments of good health care is equally important as their school education.  So much depends on the establishment of good dietary, hygiene and self-care habits that will stay with them not only during this important stage of their lives, but throughout adulthood.

So we’d like to share a few tips and hints.  firstly..

Dietary Tips for Kids



• Keep sugar and children away from each other.  It has been reported that just 6 teaspoons of sugar can suppress the immune system by 25%. 1 can of soft drink has more than 9 teaspoons!
• There are some effective ways of boosting the establishment of a healthy immune system too. Vitamin C is a powerful antioxidant which supports the immune system and is also great for prevention.  Powdered Vitamin C works well for children in water or fresh fruit juice.  Zinc is also important for immune health and is easily found in a mild tasting liquid form to add to cold drinks.   Homeopathic (e.g. echinacea and thuja) and herbal remedies (e.g. olive leaf, pau d’arco and echinacea) can work rapidly to re-balance the body, and also act as preventatives.  These can be sourced at chemists or health food outlets.
• Some important tips:
• Do your children get sufficient sleep?  The hours of sleep before midnight are the most important.
• Are they aware of the dangers of sharing eating and drinking utensils at school or day care?
• Teaching them to cough or sneeze into their elbow rather than hands will help prevent the transmission of germs.
• Ensure they are aware of the benefits of fresh air and moderate exercise, balancing indoor activities (yes, computer games are a trap) with plenty play-time outside too.

Help Kids Look After Themselves

Teaching your kids the basics of self-care will form an essential part of their life skills.  As adults we know intuitively the effects of excessive stress on the immune system but sometimes we forget to pass this on to our children.  Teaching them to be aware of the causes, symptoms and effects of stress helps them to avoid illness as they develop now and also later in life.

Despite our best efforts however, our children will succumb to the occasional transmittable disease, albeit only a cough or cold.  Keeping them home will teach them the value of rest and recuperating quickly as well as protecting their fragile immune system from further exposure.

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Related Links



• (Part 1) Survivie ( And recover From) Winter
• Buy High Dose Vitamin C Online ( Nearly 3000mg per teaspoon! )
• Buy Super Foods Online
• Oral Liquid Zinc Drops
]]> http://www.return2health.net/articles/general-health-articles/winter-recovery-children/feed/ 0 http://www.return2health.net/articles/general-health-articles/winter-recovery/ http://www.return2health.net/articles/general-health-articles/winter-recovery/#comments Mon, 04 Oct 2010 07:49:00 +0000 Return2Health http://www.return2health.net/articles/?p=846


Although we’re technically well into springtime, the last sputtering gasps of winter are still with us.  Oh, you hadn’t noticed?

If your immune system has taken a pounding, consider a few precautions and some self-care which will see you safely into spring and summer in great health. 

Spring weather is often changeable, so don’t get caught without a sweater handy.  And continue to get plenty of sleep; that’s when the body performs its ‘running repairs’.

Both stress and exercise impact on your immune system.  Moderate doses of both are fine, but be wary of excess; too much of either can have depressing effects, making you vulnerable to illness.

Most importantly of all…

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Improve your Diet. Eat Well and be well!




Eat Freely:

• Fresh raw fruit — especially those in season which are high in vitamins, minerals and antioxidants
• Fresh vegetables, especially eaten raw.  Have salads and vegie juices daily — be creative!
• Unprocessed, wholefoods.  Look at your plate with your next meal. How close is your food to its natural state?
• Include nutrient-dense foods such as ‘superfoods’ — barley grass, spirulina, acai berries, and bee pollen.
• Eat organic food whenever possible — free of pesticide/herbicide chemicals and genetic modification

Keep up your fluid intake of purified water and herbal teas, and remember to eat regularly throughout your day to keep blood sugar stable and avoid cravings.

Avoid:



• Refined sugars & carbohydrates — these leach nutrients & are nutrient poor themselves (including high fructose corn syrup & artificial sweeteners commonly used in food today)
• Processed foods especially those containing additives like colour, preservatives and MSG.
• Limit mucus-forming foods — dairy, wheat, banana, egg white
• Avoid foods that you know you are allergic/intolerant to as they can trigger unfavourable immune system activity
• Limit alcohol, especially at the onset of a cold

 

Avoid exposure to others who are unwell whenever possible

Avoid exposure to others who are unwell whenever possible.  However, if you have fallen victim to a cold or influenza, you can avoid passing it on to other family members, friends and associates by:

• Avoiding cross-contamination of viral and bacterial infections by sanitising hands often, particularly when handling food
• Covering the nose and mouth with tissues when sneezing or coughing and dispose of used tissues hygienically
• Coughing and sneezing into the elbow rather than the hands when there are no tissues close by.

 


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Some supplements to consider at the onset winter ills and chills:



• Vitamins: A, C , E , B’s
• Minerals: zinc, selenium and magnesium
• Herbs: garlic, echinacea, olive leaf, thuja, ginger
• Saline/Bicarbonate rinse helps to deal with sinus infections.Got Kids? Sleep might be impossible, but read next month’s tips on ‘Way To Help Kids Overcome Colds & Flu’s Quickly’ so you can get a good night’s sleep!)

Related Links



• Buy High Dose Vitamin C Online ( Nearly 3000mg per teaspoon! )
• Buy Super Foods Online
• Oral Liquid Zinc Drops
]]> http://www.return2health.net/articles/general-health-articles/winter-recovery/feed/ 1 http://www.return2health.net/articles/enzyme-articles/leading-systemic-enzymes/ http://www.return2health.net/articles/enzyme-articles/leading-systemic-enzymes/#comments Mon, 23 Aug 2010 02:06:43 +0000 Return2Health http://www.return2health.net/articles/?p=814

Systemic Enzymes: The Three Musketeers – Serrapeptase, Nattokinase, Lumbrokinase

Following on from last month’s article, let’s take a closer look at three key systemic enzymes, which we like to think of as the three musketeers; fighting for the good of the people.

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Serrapeptase

Serrapeptase  is born in the intestine of  the silk worm, where it  is produced by bacteria and used by the silk worm to digest its cocoon. It is now produced in the lab by the non-pathogenic bacteria serratia E15.

Also known by its pet name serratiopeptidase, serrapeptase is a proteolytic enzyme best known for its ability to:

• Support Temperature balance allowing nutrients to reach damaged areas, removing wastes and improving healing time
• Soothe and calm
• Degrade proteins like non-living tissues, scar tissue and cysts
• Break down circulating toxins and cellular debris, thus supporting the immune system
• Degrade mucus to clear airways
• Break down fibrin in the blood
• Support fluid balance

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Nattokinase


Nattokinase originated from Japan; having been isolated from the traditional Japanese fermented soybean dish ‘Natto’. Nattokinase is produced by the bacterium Bacillus subtillis during the fermentation process.

It wields its sword close to the heart; acting specifically in the cardiovascular system to:

• Break down fibrin in the blood, supporting healthy blood viscosity (thickness) and normal blood pressure
• Support healthy blood flow to all areas of the body
• Break down scar tissue
• Act as an antioxidant by protecting against LDL oxidation

Nattokinase and serrapeptase can both be obtained individually or in combination with other enzymes. Serrapeptase is often combined with the enzymes bromelain and papain as a blend for temperature balance and scar tissue. Nattokinase is often combined with serrapeptase and other enzymes for heart health and fibrin breakdown.

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Lumbrokinase

Lumbrokinase is made up of a group of six enzymes first derived from the earthworm family, and has been the masked defender in Chinese hospitals since 1990. It has a strong stomach for blood flow; used most commonly for its ability to support healthy blood coagulation, where there is too much blood clotting and the bodies’ normal mechanisms to reduce blood viscosity are not functioning properly.

*This enzyme is usually sold as a practitioner-only product to be prescribed by a qualified health practitioner.

**Anyone taking blood-thinning medication should consult their health care professional prior to taking systemic enzymes.

]]> http://www.return2health.net/articles/enzyme-articles/leading-systemic-enzymes/feed/ 0 http://www.return2health.net/articles/enzyme-articles/systemic-digestive-enzymes/ http://www.return2health.net/articles/enzyme-articles/systemic-digestive-enzymes/#comments Mon, 19 Jul 2010 05:14:16 +0000 Return2Health http://www.return2health.net/articles/?p=772


Digestive vs Systemic Enzymes

You barely know what an enzyme is; let alone what kind of enzyme supplement you need.

Well, it’s good to know that there are just two broad categories of enzyme supplements:

• Digestive enzymes, which aid the digestive process directly and
• Systemic enzymes, which provide support throughout the body.

These two groups of enzymes are distinct from one another and have their own specific jobs.

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Digestive Enzymes


Digestive enzyme supplements are designed to be taken with each meal to complement the body’s own digestive enzymes produced primarily by the pancreas. The pancreas secretes enzymes to breakdown the main food groups entering the body, including: amylases for carbohydrate digestion, lipases for digesting fats and proteases for protein digestion. But this doesn’t always cut the mustard.

Supplemental digestive enzymes go the extra mile: they contain the above enzymes as well as others that the body does not specifically generate, which aid digestion of specific types of fibres or carbohydrates. One example of this is cellulose: an enzyme which helps us breakdown cellulose – a plant fibre otherwise indigestible to humans.

Why do we need a supplement if we make most of the enzymes ourselves?

Good question. In a state of optimal health and nutrition, yes, we do make adequate amounts of digestive enzymes ourselves and obtain others from the fresh raw foods we eat. But throw in stress, chronic disease, poor nutrition and food allergies –  to mention just a few of life’s frivolities – and suddenly the body is not so well equipped.

Also the number of enzymes produced by the body is limited over our lifetime. As we age, the level of enzymes we produce declines. Since we rely heavily on enzymes to unlock nutrients from the food we eat, the importance of good digestion with adequate enzymes becomes paramount to maintain good health.

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Systemic Enzymes


Systemic enzymes on the other hand are designed to be taken on an empty stomach; allowing them to be absorbed directly into the circulation, to support the body where needed. These systemic enzymes can help:

• Maintain healthy immune functions
• Maintain healthy blood flow & circulation
• Maintain healthy joints
• Support normal, healthy temperature balance
• Assist with muscle soreness after exercise
• ( and a few other things that only your doctor / practitioner can talk about! )

There are many types of Systemic Enzymes used such as:

• Serrapeptase – derived from the silk worm
• Nattokinase – derived from the Japanese fermented soybean dish “Natto”
• Lumbrokinase – a group of six enzymes derived from the earth worm
• Bromelain – from pineapple
• Papain – from papaya
• As well as other enzymes like proteases and lipases. Check out our Detailed List of Enzymes

Whether enzymes work locally to assist digestion or systemically to work throughout the body is determined by how the enzymes are taken (i.e. with food or without food). Digestive enzymes can assist systemically if taken away from food, while systemic enzymes can assist digestion if taken with food. For best results, enzymes should be used as they have been designed.

Supplementary enzymes can work wonders for many different types of conditions, but it’s best to consult with your healthcare professional to ensure you’ve found the product best suited to your needs.

]]> http://www.return2health.net/articles/enzyme-articles/systemic-digestive-enzymes/feed/ 0 http://www.return2health.net/articles/candida/leaky-gut-syndrome/ http://www.return2health.net/articles/candida/leaky-gut-syndrome/#comments Sat, 05 Jun 2010 07:49:14 +0000 Return2Health http://www.return2health.net/articles/?p=757

What is it?

Imagine making a cup of filtered coffee with a filter full of holes so you end up with a cup of coffee laced with coffee grinds. In the same way Leaky Gut Syndrome involves a porous gut wall which no longer keeps out harmful microbes and toxins; rather, it lets them enter the body along with your food.  And as time goes on, the ‘holes’ in the digestive tract wall get bigger; letting through more intruders and undigested food. This causes a host of problems.

What causes it?
Leaky Gut Syndrome develops when toxins and substances released by bad bacteria damage the intestinal cells (microvilli and desmosomes) and the protective mucus layer of the intestinal wall. These cells and wall normally act together as a selective filter to determine what can enter the circulation; much like the adjudicators of Masterchef. With leaky gut, it’s like they’ve had one too many glasses of bubbly and their judgement is a bit off. Toxins, microbes, bits of undigested food and other large molecules don’t need to try too hard to look fancy on the plate: they can slip easily past the radar and into the blood stream. The trusty immune system puts up a good fight; creating antibodies to fight the foreign intruders. This can create inflammation and oxidants that damage healthy tissue. The over-zealous immune system gets confused at the best of times, and can also attack healthy cells in the body due to their close resemblence to some of these intruders leading to the development of autoimmune conditions. Factors contributing to the development of Leaky Gut Syndrome include:


• low levels of digestive acid
• unbalanced intestinal flora & candida overgrowth
  (Check out the link at the bottom of the page – all about Candida)
• overconsumption of alcohol & caffeine
• stress
• existing allergies
• poor diet
• parasites
• pharmaceutical medications and
• Inflammatory bowel  disease.

Other conditions which may also be linked to Leaky Gut Syndrome include chronic fatigue, Autism, multiple sclerosis, arthritis and liver disease. I don’t know about you, but that stressful list has me running for comfort foods.

What are the symptoms? Symptoms for Leaky Gut Syndrome include abdominal pain, bloating, flatulence, bowel irregularities, multiple food sensitivities, skin rashes such as eczema and dermatitis, poor concentration and memory, headaches, impaired immune function, fatigue, candidiasis, malabsorption and nutrient deficiencies. Think: Sunday morning. What you can do about it? Healing a Leaky Gut involves several stages:

• Elimination of harmful microbes, such as candida, parasites and bad bacteria
• Replacement of beneficial bacteria with a broad spectrum probiotic: out with the old, in with the new
• Avoiding allergy foods and processed foods, such as sugars and carbohydrates, which candida cells feed on. Also, eating plenty of fruit and vegetables will help, as the fibre cleans the bowels on its way through
• Taking supportive nutrients to rebuild the gut lining, such as L-glutamine – an important component of the digestive tract wall; prebiotic fibre such as inulin to feed and support the probiotic bacteria; green barley, which is high in easy-to-absorb minerals; slippery elm and Aloe Vera to soothe the gut wall; and herbal teas to aid and soothe the digestion. 

Related Links

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• Yeast Imbalance / Candida Support Supplements
• Candida: What it is and what I can do about it
• Buy Syntol Online
• Buy Threelac Online
• Buy Green Barley Online
]]> http://www.return2health.net/articles/candida/leaky-gut-syndrome/feed/ 1 http://www.return2health.net/articles/candida/probiotics-are-our-friends/ http://www.return2health.net/articles/candida/probiotics-are-our-friends/#comments Mon, 19 Apr 2010 00:52:38 +0000 Return2Health http://www.return2health.net/articles/?p=723

Probiotic is a term that is bandied about quite a bit on yogurt ads and in anti-natal classes, but what does it actually mean?

A probiotic is the culture of a living organism of bacteria or yeast. Not the kind of culture that involves wood carvings and tribal moon dances; but the kind of culture that favourably alters the “microflora” or the balance of bacteria in your intestines. Consumed in the right amounts, probiotics have a health-promoting effect on the body. They love you. You love them.

In humans, these bacteria are found in a more locations than you might care to know about. We mostly hear about the benefits of probiotics in relation to the intestines, since the intestines contain more viable bacteria than the total number of cells in the body! Other places these bacteria can be found include the digestive tract, the genitourinary tract, in the respiratory system, on the skin and in the eyes. If the balance isn’t right, it can all go to pot…

Their primary function is to protect us from invasion of harmful microbes like bad bacteria, fungi or parasites, which enter from outside the body without us even knowing. They can’t stop your ex from turning up on the doorstep at 2am, but, like trusty soldiers, they constantly fight to keep the bad guys out and maintain a healthy balance of flora (Yes, flora. Just like the flowers your ex never got you).

But friendly bacteria can have even more positive effects on our health than this.

The benefits of good bacteria



• Stop harmful organisms from adhering to the gut wall (translation: no one likes sticky guts)
• Regulate local and systemic immunity (translation: you harden up)
• Release of antimicrobial substances (translation: no one knows what that means, but it’s good)
• Compete with harmful microbes for nutrients and space (translation: good vs evil)
• Interact with the immune tissue in the gut and initiate anti-inflammatory responses
• Produce vitamin K, biotin and B vitamins for the body’s use
• Aid indigestion; especially of starchy and sugary foods
  (translation: no more bloating = more room for seconds!)
• Detoxify external toxins entering through food or toxins produced during digestion (translation: can skip yoga)
• Produce short chain fatty acids which act as fuel for intestinal cells. They can also protect these cells from abnormal growth and promote acidic conditions keeping bad bacteria and yeast under control (translation: ultimate power)

Unfortunately, intestines are a pretty ropey bunch, and many people’s intestines are losing the battle against bad bacteria and fungi.

In our previous article on dysbiosis, we looked at several factors contributing to the loss of good bacteria, which leaves the body open to attack by harmful microorganisms and leads to a myriad of disease states.

If your gastrointestinal tract is sick, then achieving optimum health is near impossible.  Many healthcare practitioners believe that toxins stemming from the gastrointestinal tract are the cause of a large proportion of chronic illnesses.

So the importance of maintaining balanced numbers of good guys in the intestines cannot be underestimated. At times, avoiding all the factors which cause a loss in probiotic bacteria can be difficult. So, supplementing good bacteria with a broad spectrum quality probiotic is fundamental.

Good must prevail! (Now it can with Return2Health Probiotics!)


]]> http://www.return2health.net/articles/candida/probiotics-are-our-friends/feed/ 0 http://www.return2health.net/articles/general-health-articles/stress-and-disease/ http://www.return2health.net/articles/general-health-articles/stress-and-disease/#comments Thu, 18 Mar 2010 00:17:46 +0000 Return2Health http://www.return2health.net/articles/?p=700 Can Stress Cause Disease?



We all recognize acute stress. Imagine driving your new Mercedes convertible for the first time and suddenly the car in front of you slams on its brakes for a red light they see at the last minute, giving you only seconds to respond and prevent impact of your new car. Or Even worse, the car in front is a new Mercedes concertible!

Adrenaline is pumped around your body making your heart beat faster and more powerfully. Glucose from the liver is released into your blood to give you quick energy. This gives your brain, eyes and muscles more blood, rich in oxygen and glucose, to help you focus solely on the situation at hand.

Another hormone, cortisol, is released by your body to signal protein and fat to be converted to glucose to boost backup energy supplies and to tell the body to hold onto sodium and water to keep your blood pressure high. Cortisol also stimulates the immune system to be ready to take on any potential threats. You quickly slam your own brakes on just in time to avoid the car in front. The stress has now passed and you can relax and breath easy again.

In our modern lives we have other types of subtle stress that are there on a daily basis such as meeting deadlines, paying bills and battling rush hour traffic to get home in time to prepare dinner for the family.  These create chronic ongoing stress and most people are not aware of the damage this can have on their health.
The stress response is an important and necessary part of survival and allows us to adapt to and overcome challenging situations, but it is designed as a self-limiting, shortlived response and when it becomes chronic the original benefits become disadvantagous to our health

When Stress becomes Chronic the original benefits become Disadvantagous to our Health

• Decreased digestive function because blood is redirected to the brain and muscles
• Raised LDL (bad cholesterol) & lowered HDL (good cholesterol) from release of fats for extra energy
• High blood pressure from sodium and water retention
• High blood sugar from release of glucose to the blood
• Lowered immunity

If the stress is ongoing, not only does your body get exhausted and depleted, but the continued effects listed above can lead to the development of diseases such as digestive dysfunction and malabsorption; type 2 Diabetes; arthrosclerosis and heart disease; autoimmune conditions.
Stress Management Tips:

• Identify stressors and remove or reduce these factors
• Exchange negative coping patterns with positive ones
• Engage in regular, moderate exercise
• Avoid stimulants such as sugar, caffeine, alcohol & nicotine
• Eat regularly to maintain constant blood sugar levels
• Get at least 8hrs of sleep and remember the hours before midnight are the most important for quality sleep
• And Most importantly!
  Have a good laugh daily, its great stress relief and has positive health benefits



]]> http://www.return2health.net/articles/general-health-articles/stress-and-disease/feed/ 0 http://www.return2health.net/articles/candida/threelac-faq/ http://www.return2health.net/articles/candida/threelac-faq/#comments Wed, 17 Mar 2010 03:46:46 +0000 Return2Health http://www.return2health.net/articles/?p=671 Why does Threelac Contain Yeast?

This is a common Question, the yeast in Threelac is very minute and is used to keep the threelac alive in transit. when you have a yeast imbalance – SUGAR is usually the main thing you should be avoiding , not yeast ( unless you have a specific sensitivity to it)

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How Long Will a box last? One Month? 2 Months?

One box typically lasts 1 month ( taking 1-2 sachets per day ). Some sites say one box is 2 months supply which may be the case for some people – but for most people one box is one months supply.

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I’ve read a review that says that the Candida comes back after using Threelac. Is this true?

There are 2 Issues Here.
1) Take a look what their site is selling. Threelac is a very popular product and people fabricate reviews online to promote their own product – or promote advertising. They are not valid reviews. In fact one of the sites contacted us for a link from our site to their site so they could get higher rankings in the search engines.

2) Note that Candida is not a condition, nor does it have or need a cure. Candida , in it’s correct form is actually beneficial to the body – so you will never be “rid” of it. If you live a hectic lifestyle or don’t look after yourself – then you are bound to get things out of balance. The choice is yours.

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Do I need special knowledge to get results?

A: No it’s not rocket science. Eat sensibly , avoid refined sugar ( for at least the first month or 2 ) and reduce carohydrate intake and most people get fantastic results. There are a couple of other products that may help – and some people get worse die-off than others, but generally speaking it isn’t difficult to experience great results. We have a qualified naturopath on staff to help if you have any concerns.

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Is Threelac Safe?

A: The Short Answer is yes! You could think of Threelac as an agressive probiotic. Many people do experience “die-off” and can a bit grotty for a few days to a couple of weeks ( which is why it’s important to start slowly ) . This is usually followed by quite a dramatic increased feeling of well being and mental clarity. we have seen tens of thousands of people get great results and we have an 80-90% reorder rate.

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Candida Links

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• Yeast Imbalance Supplements
• Buying Threelac in Australia
• Buy Threelac Online
]]> http://www.return2health.net/articles/candida/threelac-faq/feed/ 0 http://www.return2health.net/articles/enzyme-articles/enzymelist/ http://www.return2health.net/articles/enzyme-articles/enzymelist/#comments Mon, 01 Mar 2010 00:23:30 +0000 Return2Health http://www.return2health.net/articles/?p=660 Here is a glossary describing the ingredients in many of our products.

Alfalfa – A flowering plant that is very nutrient rich (vitamins, minerals esp. calcium and chlorophyll). As well as providing many nutrients it can also assist in wound healing, support balanced blood cholesterol, act as a digestive tonic, support healthy menstruation (esp. with blood loss as has high vitamin K), help stop bleeding of wounds when applied locally, as a blood sugar balancer and support appetite management.

Alpha-Galactosidase – An enzyme that separates the alpha-galactosyl portion from glycolipids and glycoproteins and it can break down melibiose (to galactose and glucose) as well as other polysaccharides such as raffinose and stacchiose found in legumes. Therefore it is helpful for digesting legumes and raw vegetables.

Amla – Also known as Indian Gooseberry (Emblica officinalis) is an edible fruit that has one of the highest concentrations of natural vitamin C.

Amylase – An enzyme that breaks down starch into sugar. The pancreas makes one type of amylase called alpha amylase. Beta amylase is another type of amylase enzyme. *

Bacillus Coagulans – A spore-forming bacterium that is considered non-pathogenic to humans and safe to take in the form of a probiotic supplement. The dormant spores formed by the bacteria are very resistant to chemical (toxins, radiation) and physical (heat, freezing, drying) influences. The stomach acid activates the spores and they then multiply in the intestines and aid crowding out of harmful microorganisms such as yeast and fungi. The bacillus species in not a normal resident of the human digestive tract and it does not appear to persist in the body after cessation of the supplement. Research shows that it may be useful in prevention of antibiotic-associated side effects. These beneficial bacteria may also enhance the natural immune response to support joint mobility.

Bacillus Subtilis – These bacteria are the source for Nattokinase a popular proteolytic enzyme commonly used in systemic enzyme therapy. They can secrete large numbers of enzymes such as alpha-amylase, cellulose, dextrinase, maltase, proteases and beta glucanase. Research shows that Bacillus subtilis enhances the growth and/or viability of Lactobacilli.

Bifidobacteria bifidum – Gram-positive bacteria that are a natural part of the bacterial flora in a healthy human digestive tract. They help protect the body from harmful bacteria and support the immune system.

Bladderwrack – A type of brown seaweed also known as Kelp that is commonly used in Japan as a vegetable and has been shown to act as a thyroid tonic, soother of mucous membranes, and to assist in weight management.

Bromelain – A proteolytic enzyme found in the pineapple. Bromelain soothes the digestive tract

Caigua (Cyclanthera Pedata) – A small tropical vine from South America that is grown for its fruit to be eaten as a vegetable. It can support healthy cholesterol levels and normal blood pressure, balance blood sugar levels and support healthy urine output. It may also clean the arteries and aid digestion.

Calcium Citrate – A highly absorbable form of calcium; citrate has an acid base and calcium requires an acid environment for best absorption. Calcium is important for many functions in the body including bone and tooth formation, muscle contraction, nerve transmission, regulation of hormone and enzyme secretion and maintenance of blood pH, and electrolyte balance.

Californian nettle – A type of stinging nettle that can support joint mobility, aid detoxification and elimination and when applied locally can stop wound bleeding.

Cellulases – A general term for enzymes that break down cellulose (the fibre in plants). Humans do not make this enzyme. These enzymes also degrade chitin (a cellulose type fibre found in cell walls of the yeast species Candida).

Chromium – A mineral required by humans in trace amounts. It assists insulin in the uptake of glucose and can be useful for supporting blood sugar balance. It can also support healthy LDL cholesterol and apolipoprotein B and triglyceride balance. It is found in different forms in supplements. Some controversy surrounds the picolinate form of chromium, but it is seen to be safe in small quantities of 200mcg a day. Polynicotinate is a more bio-available form of chromium that is commonly used in supplements.

Citric Acid – The substance responsible for the tart, sour taste of many fruits and is commonly found in citrus fruit, though it is also produced by the mould Aspergillus niger when it is fed sucrose or glucose. It is typically used as a preservative in food and supplements, bound to minerals to increase bioavailability of the supplement and in cleaning products as well as to soften water.

Coenzyme Q10 – An enzyme essential in the process of energy production in the mitochondria of the cells and is found to be the highest in heart and liver cells. It also acts as an antioxidant in the body sparing vitamin E and may offer immune support.

Fenugreek Seed – The seed of the fenugreek plant Trigonella foenum-graecum. It has been used traditionally as a spice and a medicine. Fenugreek seeds are a common ingredient in curry and are commonly used to promote production of breast milk, as a cholesterol and blood glucose balancer and supports healthy appetite. It is also soothing to the mucous membranes and has calming properties *

Folic Acid – Also called vitamin B9, is an important nutrient for numerous functions in the body including synthesis, repair and methylation of DNA; embryonic development of nervous tissue; for healthy red blood cell production; growth and development in children; and synthesis of serotonin, choline and norepinepherine.

Fructooligosaccharide (FOS) – Belongs to the family of oligosaccharides and is commonly sourced from chicory but is also found in other foods such as bananas, onions, asparagus, garlic and barley. FOS is between 30-50% sweeter than sugar-syrups used commercially and is often used as a low calorie alternative to sugar. FOS also acts as a prebiotic by acting as food for the friendly bacteria in the intestines and thus promote their growth to keep the intestines and body healthy. It may also improve calcium absorption because the good bacteria in the intestines cause the FOS to ferment which lowers the pH making the intestinal environment more acidic for better calcium absorption.

Garcinia – Is an evergreen tree with an exotic fruit that grows in India and parts of Asia. It has many uses including assisting weight management by blocking an enzyme needed for storing excess carbohydrates as fat. The active ingredient is HCA (hydroxy citric acid). It also supports joint mobility , acts as an appetite suppressant, and a digestive tonic.

Gelatin – A clear, colourless protein substance made from partially broken down collagen from the skin, connective tissue and bones of animals such as pigs, horses and cattle. It is used as a gelling agent in food and pharmaceutical manufacturing as well as in cosmetics and photography.

Ginger - Zingiber officinalis or ginger root is a rhizome which has been used traditionally as a spice and medicine. It is commonly used to support circulation, digestion, digestive calminative and muscle relaxant. It also reduces platelet aggregation and supports joint mobility *Digesticol

Glycerin/Glycerine – A thick, colourless, odourless liquid that has a sweet taste and is commonly used in foods, pharmaceutical and herbal products such as to extract the herbs in a tincture without the use of alcohol. It is a by-product of the soap making industry as well as the cooking and salad oil refining industry. It can be of either vegetable or animal origin depending on its source.

Glucoamylase – An enzyme that breaks the bonds at the ends of large carbohydrates (starches) such as amylose and amylopectin, releasing maltose and glucose.

Glucanases – A group of enzymes that breakdown glucans. Glucans are carbohydrates found in the cell walls of plants and fungi. Beta-glucanase helps degrade beta-linked glucose bonds typically found in grains, such as barley, oats and wheat.

Gugulipid (Commiphora Mukul) – A small tree originating from India, of which the gum resin is used medicinally for its health benefits including lipid-balancing effects,supports healthy cholesterol levels and joint mobility. It may also possess antioxidant properties.

Hemicellulase – An enzyme that breaks down hemicelluloses; polysaccharides found in plant walls. It can be helpful for people who have trouble digesting vegetable matter.

Hercampuri (Gentianella Alborosea) – A plant originating from Peru that may assist in weight management, supports fluid balance , improve production and secretion of bile and supports healthy cholesterol levels.

Hydroxypropyl Methylcellulose Phthalate (HPMCP) – Used as an ingredient in enteric coating for dietary supplements and medications. Research shows that Phthlates have a feminizing affect on boys while in the womb if their mothers are exposed to Phthlates during pregnancy. HMCP may also be a carcinogen. Phthlates are also commonly used in the production of plastic and vinyl products.

Inulin – belongs to a group of polysaccharides found in the roots of many plants such as chicory and dandelion. It is a fibre that has probiotic properties, so acts as food for the beneficial bacteria in the intestines and is a common addition to many probiotic supplements.

Invertase – A sucrase enzyme that breaks down sucrose (table sugar) to fructose and glucose

Lactase – An enzyme that breaks down lactose (milk sugar) into galactose and glucose. Lactase is required for digestion of lactose in milk products and can therefore assist those who have lactose intolerance to digest dairy products.

Lactobacillus Bacteria – A genus of gram-positive anaerobic bacteria that have a mutually beneficial relationship with their host (“friendly bacteria”) and make up a portion of the flora in the digestive tract. They help maintain a healthy bacterial balance in the human digestive system by production of lactic acid, acetic acid and hydrogen peroxide which make the digestive environment less favourable for the growth of harmful microorganisms. Lactobacilli produce short-chain fatty acids that are a very bio-available energy source for the body and may have a protective effect on the intestines. Lactobacilli can also stimulate immune cells in digestive tract and can assist with the digestion of lactose in intolerant individuals.

- Lactobacillus Acidophilus bacteria produce lactic acid and hydrogen peroxide inhibiting growth of unwelcome microorganisms. They also secrete lactase which improves digestion of lactose (milk sugar). L.acidophilus can aid in the elimination of bad cholesterol from the body.

- Lactobacillus biffidus helps to make the environment more acidic making it uninhabitable for harmful microorganism.

- Lactobacillus brevis soothes and calms the digestive system

- Lactobacillus bulgaricus is resistant to very harsh environments and toxins and can withstand the high acid conditions of the stomach. It can aid the growth of other beneficial bacteria in the intestines and may also favourably influence peristaltic activity.

- Lactobacillus Casei can support the immune system function in humans and the body’s defences for the digestive system.

- Lactobacillus helveticus may support normal blood pressure, improve calcium absorption and healthy bone density

- Lactobacillus lactis

- Lactobacillus plantarum has been shown to soothe bowels and has been shown to be resistant to most antibiotics.

- Lactobacillus rhamnosus is able to survive in the harsh environments of the stomach and urinary tract.

Lactobacillus Sporogenes – now reclassified to the bacillus genus and renamed Bacillus Coagulans – see Bacillus Coagulans

L-Glutamine – An amino acid (amino acids are the building blocks for proteins in the body). It has numerous functions in the body such as a cellular energy source after glucose, regulator of pH balance in the kidneys, involved in DNA synthesis , important component of the gut wall and gut immunity. *Digesticol

L-Leucine – A branched chain amino acid and one of the essential amino acids to obtain in the diet as the human body does not make it. Leucine is important for the growth and repair of muscle tissue; blood sugar and energy regulation; wound healing; production of growth hormone and endorphins.

Lipase – An enzyme that catalyses the breakdown of dietary lipids (fats) and improves utilisation of fat in the body.

Lipoic Acid – A fatty acid that is found naturally within the cells and is a cofactor for many enzymes. It is a potent antioxidant that is unique because of its ability to perform in both water and fat environments. It can also regenerate/recycle other antioxidants such as vitamin C, E, CoQ10 and glutathione (an antioxidant that is very important for eliminating toxic substances from the body).

Maltase (diastase) – An enzyme that breaks maltose down to glucose (simple sugar) *Digesticol

Magnesium Citrate – A very bio-available form of magnesium; in the body magnesium is involved in the process of energy production, muscle relaxation, regulation of body temperature and nerve transmission as well as acting as a co-factor for many different enzymatic reactions.

Methylsulfonylmethane (MSM) – A naturally occurring sulfur compound that is present in many foods such as fresh fruit and vegetables, milk, fish and grains, but is destroyed by food processing. For use in dietary supplements, it is often synthesized to be identical to that found in nature. MSM is thought to support joint mobility and comfort.

Nattokinase – A fibrinolytic (fibrin degrading) enzyme first discovered in the Japanese fermented soybeans dish called ‘Natto’. This enzyme may break down scar tissue, cellular debris and non-living tissues in the body, cleansing the blood and freeing up restrictions. It may also promote production of plasmin (the body’s only blood clot fighting enzyme) and support healthy cholesterol.

Papain – Is a proteolytic enzyme found in papaya and mountain papaya. Papain has calming properties and supports the immune system and healing.

Pectinase – A general term for enzymes that breakdown pectin which is found in the cell walls of plants, especially many fruit and vegetables.

Pepditase – Any of a subclass of proteolytic (protein degrading) enzymes. See proteases above

Phytase – An enzyme that breaks down phytic acid or phytates found in grains and oil-producing seeds, to inositol and phosphate. This process releases calcium and other nutrients thereby assisting in their absorption.

Plantain – A common weed that grows in fields and along country roadsides. It supports fluid balance, joint mobility and the immune system. It also soothes mucous membranes, promotes wound healing, and can be applied locally to stop bleeding.

Potassium Bicarbonate – Is bicarbonate bound to potassium and has similar alkalinizing effects to sodium bicarbonate. It may also improve calcium absorption.

Prickly ash – A tall shrub found in North America that was traditionally used to relieve toothaches. It is commonly used to support circulation and temperature balance, and it also increases secretion of saliva.

Proteases (proteinase) – A group of enzymes that break proteins down into the individual amino acids. Research shows that proteolytic enzymes can break down undigested protein, cellular debris and toxins in the blood; help prevent accumulation of acid waste; degrade waste protein at a site of injury; it supports circulation and temperature balance ; relaxes muscles and supports the body’s response to allergens.

Riboflavin – see Vitamin B2

Rutin – Also called rutoside, is a bioflavonoid found in plants such as cranberries, buckwheat and asparagus. It has strong antioxidant properties and strengthens capillaries. It also enhances vitamin C.

Saccharomyces Boulardii – A non-pathogenic, non-colonizing yeast that has been shown to restore and maintain a natural balance of flora in the intestines.

Serrapeptase – An enzyme naturally produced by silk worms to break down their cocoon walls upon rebirth that is now produced by friendly bacteria in a laboratory. It has calming properties, degrades fibrin, scar tissue and other non-living tissue in the body and can be helpful in degrading mucus in the sinuses.

Sodium Bicarbonate – Also known as baking soda or bicarbonate of soda is an alkalinizing agent. It is added to some antacids to help neutralize stomach acid. Sodium bicarbonate is a normal component of the human pancreatic juices and may improve the absorption of nutrients in the small intestines.

Sophora japonica – A small shrub originating from East Asia whose leaves the Chinese used to obtain rutin. It is a particularly rich source of Rutin.

Soy Lecithin – A fatty substance derived from soya beans and used as an emulsifier in the food industry and as a dietary supplement. It contains phosphatidylcholine which is the active constituent. Lecithin can support nerve cell formation, reduce oxidative damage to cell membranes, improve fat metabolism and support healthy blood cholesterol levels.

Vegetarian Pancreatin – A mixture of enzymes that resembles the human pancreatic digestive secretions released by the pancreas, but obtained from vegetarian sources. This enzyme blend contains the enzymes amylase, lipase and proteases.

Vitamin B2 (Riboflavin) – One of the B-group vitamins and has many different roles in the body including the activation of vitamin B6 & B12, energy production, foetal growth and development, maintenance of mucus membranes, skin and eye tissues, red blood cell production, and metabolism of protein, carbohydrates and fats as well as a cofactor in many enzymatic reactions.

Vitamin B6 (Pyridoxine HCL) – A water soluble vitamin belonging to the group of B vitamins that is important for many functions such as synthesis of neurotransmitters, breakdown and absorption of protein, carbohydrates, and fat, energy production, prostaglandin and vitamin B3 synthesis and menstrual support. In combination with other B vitamins it can also help to maintain healthy homocysteine levels.

Vitamin C (Ascorbyl Palmitate) – An essential vitamin that has so many important functions in the body such as improving wound healing, synthesis of collagen, carnitine and tyrosine, as an antioxidant, for the growth of bones and teeth, immune system support and aiding iron absorption.

Vitamin E (d-alpha tocopherol succinate) – The natural form of vitamin E which is more active and better absorbed. Vitamin E is a powerful fat soluble antioxidant that protects our cell membranes from free radical damage.

Vitamin K2 (Menaquinone-7) – Vitamin K is required for blood clotting, bone remineralisation, and calcium metabolism. It is responsible for depositing calcium in the right places and preventing vessel and soft tissue calcification and bone spur formation. It is also produced by the beneficial bacteria in the human intestinal tract.

Xylanase – A type of hemicellulase that breaks down hemicellulose or soluble fibre found in grains. This enzyme can also be helpful in breaking down food dyes and preservatives. Xylanase also appears to be a key enzyme responsible for breaking down the biofilm in the gut (a polysaccharide layer produced by resistant bacteria and yeasts to protect them from the harsh environment).

Reference for above statement: “Some Ways to Reduce the Toxic Exposure for Your Child (and the whole family)” Amy Derksen, ND Holistic Healing Arts 2101 112^th Ave NE, Ste 110 Bellevue, WA 98004 doctoramy@comcast.net P 425-709-2787 F 425-709-2789

Zinc Methionate – A macro mineral very important to the human body. Zinc is required as a cofactor for the functioning of more than 200 different enzymes including the important antioxidant enzyme superoxide dismutase and several enzymes involved in protein and carbohydrate metabolism. It enhances immune system function such as improving wound healing and is essential for the synthesis of RNA & DNA and for a healthy reproductive system. Zinc assists in brain development and the manufacture of insulin and is required for the release of Vitamin A from the Liver.

]]> http://www.return2health.net/articles/enzyme-articles/enzymelist/feed/ 0 http://www.return2health.net/articles/candida/health-wellness-tips-part-3-dysbiosis-imbalance-in-the-gut/ http://www.return2health.net/articles/candida/health-wellness-tips-part-3-dysbiosis-imbalance-in-the-gut/#comments Mon, 08 Feb 2010 00:09:14 +0000 Return2Health http://www.return2health.net/articles/?p=587 Digestive Dysbiosis – What is it?



Dysbiosis generally refers to an imbalance of bacterial flora in an area of the body such as in the digestive tract and the genitourinary tract. Here we are specifically referring to dysbiosis of the digestive system.

There more than 500 different species of microorganism that are natural inhabitants of the human intestinal environment. This environment is kept in a delicate balance by these different strains of beneficial bacteria. Their job is to protect the body from invasion by harmful microorganisms such as protozoa, bad bacteria and fungi entering the body with the food we eat and they also keep opportunistic microorganisms at bay such as the yeast species, Candida that is a normal resident of the digestive system.  These friendly bacteria also manufacture and release nutrients such as vitamin K and the B vitamins, short-chain fatty acids and they can breakdown insoluble fibre such as cellulose through a process of fermentation. Beneficial bacteria enhance the digestive process and can stimulate the immune system.

Beneficial bacteria enhance the digestive process and can stimulate the immune system.

---

Main Causes of Dysbiosis

• Dietary Imbalances such as excessive protein, sugar or fat intake; lack of dietary fibre or food sensitivities
• Inadequate digestive enzymes and/or HCL secreted by the body
• Stress – physical and psychological can make the digestive environment unfavourable for the friendly bacteria
• Antibiotic treatment or and other medications such as NSAIDS and oral contraceptives
• Impaired/diminished immune system function
• Malabsorption
• Intestinal infection
• Altered pH or gut peristalsis

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Complications of Dysbiosis

When the population of symbiotic (good) bacteria are reduced, the stage is set for harmful microorganisms (parasites) to take over and wreck havoc in the digestive system. They usually do this by interfering with the digestive process and damaging the protective lining of the digestive tract. This can then lead to a condition called leaky gut syndrome that is defined by an intestinal lining that is more permeable than it should be and thus allows partially undigested food particles to be absorbed into the body that are not normally given entry. The immune system responds by treating them like foreign intruders and mounts an attack against the potential threat. Continued entry of under-digested protein into the blood stream can result in an over reactive immune system and the development of allergies manifesting as symptoms such as skin rashes and digestive problems and long term, can potentially contribute to the development of autoimmune conditions.

---

Rebalancing


Rebalancing the digestive environment can be as easy as replacing the good bacteria in the digestive system and supporting their growth, if things have been out of balance for a relatively short space of time. However if the imbalance has been present for many years and leaky gut syndrome has developed the rebalancing process can be more involved and may require looking at healing the leaky gut, addressing food sensitivities, mending yeast imbalances and eliminating other harmful microorganisms such as parasites that may be unwelcome residents of your inner ecosystem.

“if the Imbalance has been present for many years and Leaky Gut Syndrome has developed the rebalancing process can be more involved.”

<< Part 2: Detoxification, supporting the body to cleanse itself

Related Links

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• Yeast Imbalance Supplements
• Buying Threelac in Australia
• Buy Threelac Online
]]> http://www.return2health.net/articles/candida/health-wellness-tips-part-3-dysbiosis-imbalance-in-the-gut/feed/ 0 http://www.return2health.net/articles/general-health-articles/health-wellness-tips-part-2-detoxification/ http://www.return2health.net/articles/general-health-articles/health-wellness-tips-part-2-detoxification/#comments Sun, 10 Jan 2010 20:46:30 +0000 Return2Health http://www.return2health.net/articles/?p=481


Supporting your Body to Cleanse Itself

Our bodies have several avenues of detoxification and elimination including through the liver, kidneys, intestines, skin, lymphatic system and lungs. In this day and age with the ever-increasing levels of toxins that we are being exposed to, our health is directly related to our ability to detoxify and eliminate these toxins from our bodies.



Our Health is Directly Related to our ability to Detoxify and Eliminate these Toxins from our Bodies





Liver

The liver is by far our most important detoxification organ and it is also the largest internal organ. It is responsible for filtering toxins from the blood, neutralizing harmful chemicals and toxins and making & releasing bile that contains cholesterol and fat soluble toxins. When the liver becomes overloaded it sends out distress signals that show up in many different forms such as inflammatory conditions, skin irritations like acne and psoriasis and headaches.




---

Kidneys


The kidneys extract toxins from the blood including metabolic waste products, heavy metals such as cadmium, lead and mercury, as well as excess fluids and eliminate them in the form of urine.




---

Lymphatic System


This consists of a network of vessels that collect fluid containing dead cells and debris from the body tissues and transport it into the vascular system where is then goes with the rest of the blood to get filtered by the liver.




---

Intestines


In the intestines nutrient and water absorption takes place and the remaining waste and toxins are eliminated from the body as faeces. But when there is a lack of water in the diet, some of these toxins can be reabsorbed back in the circulation in the body’s effort to retain enough water leading to re-exposure to the same toxins.




---

Skin


Toxins such as water soluble chemicals and numerous heavy metals are excreted from the skin through the sweat glands. As well as small amounts of metabolic wastes such as ammonia.




---

Lungs


Carbon monoxide gases are eliminated from the lungs via exhalation of the breath.
**Breast milk can also be a minor pathway for the excretion of fat soluble chemicals.
To assist your body to effectively neutralize and eliminate toxins and waste you need to provide your body with the right materials or building blocks. Below are some tips for helping your body to cleanse itself more effectively. It is also very beneficial to complete a detoxification programme on a yearly basis to provide your body with that extra support and give it a rest from its constant job of cleansing the body.



---

Tips for Supporting Your Body to Cleanse Itself:



• Drink at 8 to 10 glasses of filtered water throughout each day
• Eat plenty of fresh, raw fruit and vegetables with each meal daily
• Ensure you get plenty of fibre in your diet daily from vegetables, whole grains, fruit and seeds
• Eat a range of different good quality, unprocessed protein regularly to provide the liver with plenty of amino acids
• Take high quality, (preferably liquid), mineral and vitamin supplements to give the liver the right nutrients
• Avoid refined and processed foods especially large quantities of refined sugar and carbohydrates such as white flour products
• Avoid damaged fats such as margarine and focus on good quality cold pressed vegetable oils and essential fatty acids, such as extra virgin olive oil, flaxseed oil and purified fish oils
• Identify food sensitivities and avoid the offending foods
• Avoid overeating and try to eat organic foods where possible to reduce intake of chemicals and toxins from pesticides and fertilizers
• Try Brett Elliots Ultimate Herbal Detox, a complete 10-50 detox plan with free book & DVD

<< Part 1: A Healthy Digestion>

Part 3: Dysbiosis: Imbalance in the Gut >>

]]> http://www.return2health.net/articles/general-health-articles/health-wellness-tips-part-2-detoxification/feed/ 0 http://www.return2health.net/articles/general-health-articles/healthy-digestion/ http://www.return2health.net/articles/general-health-articles/healthy-digestion/#comments Tue, 15 Dec 2009 02:36:48 +0000 Return2Health http://www.return2health.net/articles/?p=430 A Healthy Digestion; the Key to Good Health




Our digestive system plays a very important role in keeping us healthy. Digestion takes from 60-80% of the body’s total energy supply leaving the remaining 20-40% of your energy for all the other body systems.The digestive system goes from the mouth right down to the back passage and digestion begins in the mouth where amylase enzymes in the saliva are mixed with food during chewing.

These enzymes start breaking down carbohydrates into smaller sugars.Once food is swallowed, it travels into the upper stomach where carbohydrate digestion continues and also where food enzymes from foods consumed, help to breakdown the food. From here food moves to the lower stomach and is broken down further by both the mechanical churning and mixing of the stomach and by hydrochloric acid and the enzyme pepsin which degrade the protein in our food. After 2-4hrs the partially digested liquid now called chyme, enters the small intestine where digestion is completed and absorption happens.

In the first part of the small intestine the enzyme lipase and bile are secreted to aid fat digestion and any other enzymes needed for further break down of carbohydrates and proteins are also added. This is primarily where mineral absorption occurs. In the second section most of the digestion and absorption of nutrients takes place including absorption of carbohydrates, protein and water soluble vitamins.

Fat, fat soluble vitamins and cholesterol are absorbed in the final section of the small intestines and unabsorbed material moves through to the large intestine. In the large intestine undigested fibre becomes food for the friendly bacteria that produce several vitamins and protect us from invading pathogens. Water, electrolytes and these vitamins are absorbed here. The remaining waste is then eliminated through the rectum. Any imbalances in the digestive system can inhibit proper digestion and absorption of nutrients and lead to many health problems.

If the Stomach Juices are not at the right pH, Protein Digestion can be Impaired

Digestive imbalances include imbalances in pH, bacterial population and insufficient digestive enzymes. If the stomach juices are not at the right pH, protein digestion can be impaired and if the intestines have the wrong pH, digestive enzymes can be made inactive impairing the breakdown of food.

Inadequate numbers of friendly bacteria can allow an overgrowth of harmful bacteria, yeast and fungi which can lead to damage of the wall of the digestive system and foods that are not completely digested can be absorbed into the blood causing the immune system to attack them as it does not recognise the partially digested nutrients and regards them as foreign. Insufficient digestive enzymes can mean food is not being broken down properly causing mal-absorption and nutrient deficiencies.

• Tips for a healthy digestion:
• Eat in a peaceful physical and mental state
• Chew your food well
• Avoid drinking large quantities of fluids with meals
• Include fresh, raw fruits and vegetables in each meal to receive the added benefits of food enzymes
• Eat regular meals and snacks
• Do not overeat
• A good quality probiotic supplement to replenish the ‘friendly’ bacteria in your digestive system. Yoghurt does not provide enough bacteria to rebalance the good and bad bacteria in most cases.
• Identify and tackle food intolerances
• Avoid processed, refined foods and get back to some good old home cooking ( or eat raw).
• Supplement your meals with a high Quality digestive Enzyme

Part 2: Detoxification, supporting the body to cleanse itself >>

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• Premium Digestive Enzymes & Supplements
]]> http://www.return2health.net/articles/general-health-articles/healthy-digestion/feed/ 0 http://www.return2health.net/articles/essential-fats/the-benefits-of-omega-3-essential-fatty-acids/ http://www.return2health.net/articles/essential-fats/the-benefits-of-omega-3-essential-fatty-acids/#comments Tue, 10 Nov 2009 01:17:10 +0000 Return2Health http://www.return2health.net/articles/?p=379 Omega 3 Essential Fats



Omega 3 essential fatty acids include

• Alpha-linoleic acid (ALA) from flaxseed oil
• Eicosapentaenoic acid (EPA)
• Docosahexaenoic acid (DHA) from fish, fish oil and some algae.

Omega 3 essential fatty acids have many health benefits including providing
protecting against heart disease,  autoimmune diseases, skin conditions,
cancer and other inflammatory problems as well as improving brain function and
aiding in depression.

With Omega 3 oil, ALA gets converted to EPA and then DHA by the body; however
this process is dependent on the body having all the required nutrients for this
conversion (including Vitamin B3, B6, C, Magnesium and Zinc). Thus taking Omega
3 oils in the form of EPA and DHA can be a much more direct and efficient way of
enjoying the Omega 3 health benefits.

Taking Omega 3 Oils in the form of EPA and DHA can be a
Much more direct and Efficient way of enjoying the
Omega 3 Health Benefits.



Essential fatty acids are a part of our nerve cells, cell walls and most
importantly prostaglandins (a group of hormones that act as chemical mediators
and have extensive regulatory functions in the body).  There are many types of
prostaglandins and some are more beneficial than others.




---




Series 2 Prostaglandins (Bad)

Series 2 prostaglandins play a role in swelling and inflammation and also
regulate platelet formation and clotting. These functions are vital, but in
excess they can cause many harmful effects such as excessive platelet
adhesiveness that can contribute to hardening of the arteries and cardiovascular
disease. This is why series 2 are often seen as “bad” Prostaglandins. The body
makes these types of prostaglandins from Omega 6 oils.




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Series 3 Good Prostaglandins (Good)

Series 3 prostaglandins are seen as “good” because they prevent platelet
adhesiveness, enhance blood flow and decrease excessive inflammation in the
body. 

The body converts EPA to good prostaglandins. So by increasing your
consumption of Omega 3 essential fats you can increase production of good
prostaglandins and beneficially regulate platelet formation and inflammatory
responses in the body.


By Increasing your consumption of Omega 3 Essential Fats you can increase production of Good Prostaglandins




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Omega 6 & 3 Balance

If you have high levels of Omega 6 (which are relatively easy to obtain in a
normal healthy diet from many vegetable and seed oils) and not enough Omega 3 to
balance it, your body will produce bad prostaglandins.

 If there is enough Omega 3 to balance the Omega 6 then your body will
produce more good prostaglandins.  A Normal healthy ratio is 4 Omega 6:1
Omega 3.  A typical western diet has a ratio of 15 Omega 6: 1 Omega 3! (
and lots of inflammatory conditions ) .Therefore supplementing with Omega 3
essential fatty acids is important.




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Benefits of DHA



DHA (made from Omega 3 oils) also has many health benefits. DHA is required
for normal brain development in the foetus and in infants as well as for normal
healthy functioning of the adult brain. Low DHA levels have been linked to
Alzheimer’s and patients suffering from severe depression have been found to
have low DHA levels. DHA also has anti-inflammatory and blood thinning effects
and has been shown to lower blood triglyceride levels.

Research shows that fish get their EPA and DHA by feeding on algae rich in
these oils, so this makes algae a very good vegetarian source for Omega 3
essential fatty acids.  Another benefit of an algal form of EPA & DHA is
that because it is cultivated in a controlled environment, it does not have the
potential health risks of heavy metal contamination that fish oil has today.

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Related Links

• Essential Fatty Acid Supplements
]]> http://www.return2health.net/articles/essential-fats/the-benefits-of-omega-3-essential-fatty-acids/feed/ 0 http://www.return2health.net/articles/general-health-articles/when-healthy-food-makes-you-sick-food-intolerances/ http://www.return2health.net/articles/general-health-articles/when-healthy-food-makes-you-sick-food-intolerances/#comments Tue, 29 Sep 2009 22:42:27 +0000 Return2Health http://www.return2health.net/articles/?p=253 Allergies increasingly cause health problems. Approximately 1-2% of adults suffer from a Type I (immediate reaction) food allergy. In extreme cases these allergies can be life threatening.
Type III (delayed reaction) food allergies, however, are estimated to affect up to 40% of the population. These allergies are also commonly called food intolerances or sensitivities.

Type III (delayed reaction) food allergies, are estimated to affect up to 40% of the population.



Allergies develop when your immune system fails to recognize a food ingredient as a nutrient and treats it instead as a foreign object. When the immune system identifies a foreign object as harmful, it will create antibodies to combat them. The antibodies that are formed in the case of Type III allergies (food intolerance) are IgG antibodies.IgG antibodies develop in your blood from continually eating the offending food.

Sometimes the body reaches a threshold where it no longer tolerates that food and it is treated like an invader in your system. The body produces an inflammatory response and if we continue having the offending food we see the physical symptoms appear hours or even days after consumption.

This low grade inflammation settles in all different parts of the body and can manifest itself in many different symptoms. Some people suffer gastrointestinal problems like diarrhoea, flatulence and bloating. For others it may also cause reactions of the skin such as eczema and psoriasis. Headaches as well as disorders of the joints may also be the result of food intolerance. For others still, it is the inability to lose weight even though the calorie intake has been modified.

Type III food allergies can also lead to chronic diseases over time such as IBS, diabetes type 2, Chrohns disease, etc.



Type III food allergies can also lead to chronic diseases over time such as IBS, diabetes type 2, Chrohns disease, etc.

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Difference between Type I and Type III Allergies

It is important to make a distinction between Type I and Type III allergy.

Type I Food Allergy

Immediate reaction

Acute

Approx. 1-2% of adults

Development of IgE antibodies

Release of histamine

Symptoms include:

• Skin wheals
• Red skin
• Itching
• Swelling of lips/throat
• Cold
• Shortness of breath
• Vomiting
• Diarrhoea
• Severe cardiovascular disorders
• Allergic shock

Type III Food Allergy

Delayed reaction (several hours up to 3 days)

Chronic

Approx. 40% of the population

Development of IgG antibodies

N/A

Symptoms include:

• Chronic gastrointestinal ailments: diarrhoea, irritable bowel, flatulence, Crohn’s disease
• Headache, migraine
• Painful joints
• Skin problems such as atopic dermatitis, psoriasis
• Overweight
• ADHD(attention deficit hyperactivity disorder)
• High Blood Pressure

---

Type III testing

There are tests available for IgG antibodies to foods that may play a role in the development of chronic ailments and are triggered by a delayed (Type III) food allergy. Even though food intolerance may not be life threatening, the fact that our bodies do not digest this food well is a sign that we shouldn’t be eating it.

Mild food allergies can be easily ignored or go unrecognized. Medication can be taken to mask the symptoms, rather than avoiding the food in question.

The symptoms of a Type III food allergy are diverse and can appear several hours or even days after the consumption of the offending food.


The symptoms of a Type III food allergy are diverse and can appear several hours or even days after the consumption of the offending food. It could be that there is a hypersensitivity to, for example green salad, tomatoes, potatoes, milk etc. The consequence of this hypersensitivity stresses your immune system, affects your metabolism and thus causes health problems without directly feeling it.

Foods that commonly cause delayed allergies are eggs, milk, wheat etc but they can also be unsuspecting foods like Nori seaweed, chickpeas, lettuce or even brazil nuts.


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Related Links

• Yeast Imbalance Supplements
• Digestive Enzymes
]]> http://www.return2health.net/articles/general-health-articles/when-healthy-food-makes-you-sick-food-intolerances/feed/ 0 http://www.return2health.net/articles/candida/candida-overgrowth-candidiasis-overview/ http://www.return2health.net/articles/candida/candida-overgrowth-candidiasis-overview/#comments Thu, 24 Sep 2009 23:13:26 +0000 Return2Health http://www.return2health.net/articles/?p=227 Quick Links for this page



• What is it?
• What causes the imbalance?
• Recognising Candida Symptoms
• Solution? Diets? Candida “Cure”?
• Friendly Fighters

Candida: What is it?

It sounds a little scary, but in simple terms, Candida is a yeast organism (normally found on the skin, in the mouth, gut, and other mucus membranes) that causes infection when our natural resistance to its overgrowth is reduced. You may be more familiar with the terms thrush, oral thrush, yeast infection, fungal infection – these are all Candida infections, just with slightly less attractive names! However you may not necessarily see visible signs of an infection, many symptoms can easily go undiagnosed such as ‘brain fog’ or simply feeling lethargic, in fact, it is estimated that 70% of people have Candida overgrowth in their intestines, mouths or on their skin. (A comprehensive list of Candida symptoms is outlined below.)

Luckily Candida can be easily managed. However it becomes more serious in immunocompromised patients, such as those with cancer, serious burns, or AIDS, where infection by Candida of internal organs can occur.

So, what causes the imbalance?

The Candida organism can become capable of causing illness when your body’s ability to contain it proves ineffective and consequently allows the yeast to spread, causing an overgrowth. This can happen either internally or externally, such as on the skin and in and around the oral and vaginal cavities. Many health practitioners agree that internal Candida infection is very common, often left undiagnosed, and possibly the cause of many external infectious Candida conditions.

The following factors might increase the likelihood of a Candida overgrowth occurring:

• Ingestion of antibiotics from meat and animal products
• Excess consumption of sugar and sugar containing products
• Pregnancy
• Diabetes mellitus
• Immunosuppression
• Mercury from mercury amalgam dental fillings
• Chlorine from drinking and bathing/swimming water

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Recognising Candida Symptoms

Do you feel unwell and lack energy, but doctors tell you that your tests are all ‘fine’? Well then listen up! Candida may be affecting millions of people in a very dramatic way – so could this be the explanation you’ve been looking for?

Listed below are common symptoms which may be your body’s way of signalling Candida overgrowth, but, let’s get something straight, while some of these symptoms scream OVERGROWTH! not all of them are ALWAYS attributed to a localised or systemic fungal infection.


• Fungal skin infections like Jock Itch, ring worm or athletes foot
• White coated tongue / Oral thrush
• Food and chemical sensitivities
• Feelings of anxiety, panic attacks, feeling “blue”
• Hyperactivity, attention problems (Candida is not the cause of ADHD – but it can certainly make things worse. )
• Brain fog, poor concentration, feeling ‘spacey’
• Poor memory
• Irregular bowels; diarrhea or constipation
• Chronic flatulence
• Abdominal cramps alleviated by bowel movements
• Irritable Bowel Syndrome ( Note: some have had amazing results with IBS after dealing with Candida / Yeast Issues )
• Heart burn / Indigestion
• Dry mouth, bad breath
• Extreme lethargy, fatigue
• Eye fatigue, spots in front of eyes, burning or tearing eyes
• Frequent ear infections, pressure, swelling or tingling or ears
• Irritability, mood swings
• Headaches
• Dandruff, dry, itchy skin
• Acne or other skin problems
• Frequent urination
• Frequent vaginal yeast infections, persistent vaginal  itching
• Irregular menstruation, endometriosis, PMS
• Poor libido
• Rectal itching



• Symptoms worse after high sugar foods
• Numb, burning or tingling sensations
• Fungal Sinusitis
• Inflammation of the hair follicles (candidiasis folliculitis) of various parts of the body (feet, legs, arms)
• Muscle weakness and pain
• Joint swelling and aches
• Obsessive behaviour
• Sinus problems, post nasal drip
• Swollen lips/face
• Symptoms worse after waking
• Allergy symptoms

No doubt you’ve been putting up with many of these symptoms without realising it could be due to a yeast imbalance. Candida imbalances put a big load on your immune system, and consequently they send your healthy body on a downward spiral, burdening it with many of these symptoms which you may be putting down to other issues such as diet or lifestyle choices. The good news is, getting yeast imbalances under control can make a huge difference on the climb back to optimum health.

The solution to Candida Overgrowth – Candida Cure? Diets?


It’s important to remember that Candida, in its correct form, is actually beneficial to our body, so there is no such thing as being ‘rid of Candida’ or a Candida “cure” – it’s all about getting the yeast back in balance!

You’re probably expecting that this is the part where we tell you to follow an impossible diet to rid you of your Candida overgrowth. Here’s the good news – there’s no need to eat like a rabbit! While you will need to eliminate certain foods which cause you sensitivities, most people will get results with a sensible diet and with the help of a good quality yeast imbalance product.
( Also see our page on Candida Diet Guidelines )

Friendly Fighters

Probiotics

Probiotics are friendly bacteria which can be taken as part of your Candida programme to re-balance the natural flora in the large intestine.

Common probiotic supplements usually focus on a few strains of good bacteria from the Lactobacillus and Bifidobacterium families. They are beneficial for restoring balance to the intestinal flora once a yeast overgrowth has been brought back under control and they can also help to prevent a future relapse of candida overgrowth.

Other less well-known strains of friendly bacteria often used in the treatment of a yeast imbalance have the ability to compete for space with the yeast in the digestive tract thus crowding it out and slowly but surely killing it off. These types of good bacteria include the Enterococcus family and the spore-forming bacteria belonging to the Bacillus family. These spores are dormant until they reach the right environment; like a seed that only begins growing when the conditions are right (soil, sun, water). This makes these probiotics a lot more robust to withstand higher temperatures and more easily survive the harsh environment of the stomach. Because these types of bacteria also aid the other strains of good bacteria residing in the body to reestablish, they are effective in re-balancing the gut environment as well as crowding out the yeast.

Enzymes

Enzymes are handy little workers who can assist with keeping a candida overgrowth at bay in a number of ways:

Digestive Enzymes can be taken at each meal and will help breakdown food entering the digestive system more effectively, meaning that more is absorbed, leaving less available to feed the yeast cells.
Systemic Enzymes, also known as proteolytic or protein digesting enzymes, are taken on an empty stomach so they can be absorbed into the bloodstream. Here, they help by circulating and then digesting the numerous toxins released by the dying candida cells. The also assist the immune system indirectly by cleansing the blood so the immune system can get to more important tasks!

Note: Digestive enzymes and systemic enzymes can be taken together as they work in different areas of the body, but they must not be taken at the same time of the day (digestive enzymes with food and systemic enzymes away from food).

Good bacteria? Bad bacteria? Still a little confusing?

We’ve put together our yeast imbalance support product comparison page to make it easy for you to understand the best products on the market to suit your needs and help ensure you get the balance back!

Free Naturopath Support with our
Unique Product Range



Candida Links

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• Yeast Imbalance Supplements Compared
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]]> http://www.return2health.net/articles/candida/candida-overgrowth-candidiasis-overview/feed/ 0 http://www.return2health.net/articles/candida/buying-threelac-in-australia/ http://www.return2health.net/articles/candida/buying-threelac-in-australia/#comments Thu, 24 Sep 2009 23:02:32 +0000 Return2Health http://www.return2health.net/articles/?p=214 Buying Threelac in Australia
“Why can’t I buy Threelac and Fivelac in Australia?” Due to the Australian Therapeutic Goods Administration (TGA) and their broad and stringent rules, you can import for personal use (up to 3 months supply at a time), however it is illegal to import ( just about any product ) for commercial distribution. So for that reason the answer is No, you cannot purchase Threelac anywhere in Australia.


We Have…


• Local Calling Numbers in
  all Australian States
• Naturopath Support available




Where can I purchase Threelac and Fivelac?

The good news is that your friendly neighbours “across the ditch” in New Zealand have been supplying Threelac (and many other effective products) to New Zealand and Australia for almost 10 years!. We believe we have the best prices and are able to offer a lower freight cost to you. If you can find a better price, we will of course match it!
You can Buy Threelac Online or Buy Fivelac Online with us securely online (card transactions go through the bank’s secure site – we don’t see your card details), by Phone or email enquiries@return2health.net. Please don’t send credit card details via email, we will contact you. Check out the online shop for freight prices and approximate value in your local currency.

2-5 Days to Australia 3-10 Days Worldwide. Fully Insured .

The product is fully insured and with our range of health products we send thousands of orders to Australia every month with very few issues. Most customers receive their goods on or before the 4th business day after order date. Our freight charges for Threelac are NZ$6.95: Free for Online Order over $100NZD! to all parts of Australia


 


What about sending goods Express?

All Orders ( except PO Box Deliveries ) are sent Via Toll Global Priority – which is an express service – fully tracked, insured and signature required. Read more about Delivery times here


 


What about the Guarantee?

We have the standard 60 day money back guarantee, in fact this applies to all of our products. If you aren’t satisfied with your first purchase of Threelac or Fivelac, simply return the unused product for a full refund of the purchase price. As with any product, Threelac/ Fivelac may not work for some people – however we have very few returns. Many of our cautious customers are pleasantly surprised when they see the results.

More Questions?

We are only to happy to help you in any way possible. If you have any questions or concerns,
or there are products you would like but cannot purchase in Australia,
please don’t hesitate to contact us.




Related Links

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• Candida: What is it and what can I do about it
• Buy Threelac
• Buy Fivelac
]]> http://www.return2health.net/articles/candida/buying-threelac-in-australia/feed/ 1 http://www.return2health.net/articles/antioxidants/green-barley-research/ http://www.return2health.net/articles/antioxidants/green-barley-research/#comments Tue, 15 Sep 2009 02:55:28 +0000 Return2Health http://dev.return2health.net/articles/?p=191 Researched by Dr Z McDonell
NUTRITIONAL HEALTH & INFORMATION CENTRE – Sydney
STUDY RESULTS FROM TAKING GREEN BARLEY

Green Barley was given daily to all types of persons – women, children, pregnant women, men and for all kinds of sickness, including cancer, bowel problems, heart conditions, viruses, anaemia, run down states and many others. (The dose was one teaspoonful per day in a glass of cold water or good quality juice.) The tests were conducted to determine the effects of green barley on the blood itself in all kinds of health conditions. Also to compare the use of green barley against the usual treatment for blood restoration.

RESULTS:

In all cases across the board, the GREEN BARLEY was superior and quicker at blood building than any other treatments usually employed.

The result of using the Green Barley on a daily basis, within six weeks, was in all cases, an abundant supply of good quality new red blood cells, capable of carrying life giving oxygen to the cells as it flowed around the body.

The number of people sampled over one year was 4,000, which is a good-sized sample.

SEEING IS BELIEVING:

Most people don’t know what condition their blood is in, simply because they do not have the opportunity to look at it. I have found that most people assume that their blood flows nicely around their bodies without any problems. However, this is far from the truth as most blood, looked at daily, does not flow or does not flow properly.

It is possible to look at your own blood if you have a Live Blood Microscopy (LBM) for viewing your blood. In this case you see a sample of your blood (a tiny prick of the finger) on a monitor. You can see whether it looks as it should, how it is behaving, whether your immune cells are working and so on.

Usually, if you have a blood test it is done by a pathologist and you don’t see it. Also, the most common method still used is HLB analysis.

The difference is, L.B.M. is a live blood that stays in good state for 40 minutes for you to study, and H.L.B. is dried blood on a slide that can be looked at anytime. Of course, when blood is dry, it is hard to read. You can’t for example see the plasma or what is in it. You can’t see the condition, age or performance possibilities of the red blood cells or even how many are new cells, neither can you see if your immunity cells are working or are in good condition.

WHY IS ALL THIS IMPORTANT?

1. There are two main types of blood cells – white blood cells (immune cells), of which there are several types, and red blood cells.



2. Your blood is your life force and every part of your body – organs, muscles, skin, nerves etc. depend upon the red blood cells to bring to them oxygen and nutrients for maintenance, repair or renewal. If your body parts do not get these two items, oxygen and nutrients, you get sick as your cells struggle and die.

3. The part your immune cells play is primarily to spin, and cleanse of bacteria, each and every red blood cell. When this is happening, each red blood cell is kept nice and round, single and able to function. Also, the immune system is a scavenger and has scavenger cells, which engorge any bacteria, parasites, or organisms that enter the body. Finally, the immune system constantly vacuums the plasma. The plasma is the jelly, which the cells move around in, and this has to be kept spotlessly clean.

4. For the proper functioning of these two types of cells, you must have the following:

• An abundance of new red blood cells
• All the cells must be single to enter the capillaries
• All the cells need to be even in size
• All the cells must be very round
• Support for a constant turnover of red cells

The immune cells should be active, have a fair proportion of new cells, be alive and working and there must be enough to take care of all the red cells and any invaders to the host.

However, this is not what you see on L.B.M. Commonly this is seen:

• The red blood cells are rouleauxed (that is, stacked in piles like a stack of plates) or in clumps of different sizes.
• After being “run down” or having a cold, there are always clots (or thrombocytes) many of which are quite large. They oxidise as they age, they sit in the blood and impede the flow and can break up under exercise – and have the potential to cause heart attacks or strokes.
• Lots of bacteria in the plasma cause the cells to stick together and contribute to the formation of clots.
• The immune cells are unable to travel around the blood under these conditions, and so the cleaning is not carried out.
• Now the plasma becomes fouled up with spicules from an overloaded liver and other wastes. With the immune cells tied up, the bacteria and parasites increase greatly and the cells are starved of nutrients and oxygen throughout the body, making things worse. Conditions are now right for candida (a fungi) to grow.
• Candida eats the red blood cells and the immune cells and continues to grow – now the cells are in trouble and unless they get some outside help – disease could develop in the body.

Are we not very lucky to have a product like organically grown GREEN BARLEY, which can turn these conditions in the blood around in a short space of time, no matter how bad the blood is or how sick the body has become?

TO SUM UP – THESE ARE THE FUNCTIONS NOTICEABLE IN THE BLOOD AFTER TAKING GREEN BARLEY:

1. Improved circulation, WHICH
2. Delivers oxygen to the cells, WHICH
3. Removes poisonous compounds, WHICH
4. Improves cell membrane transfer of nutrients and waste, WHICH
5. Allows for better mobilisation and implementation of all protective defense mechanisms, for offensive actions against disease and for reparative processes necessary for healing to take place.

A COMPLETE AND INEXPENSIVE METHOD OF GETTING WELL AND STAYING THAT WAY.



Links

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• Buy Green Barley Xtra ( GBX – Certified Organic )
• Buy Vitamins Online
]]> http://www.return2health.net/articles/antioxidants/green-barley-research/feed/ 0 http://www.return2health.net/articles/antioxidants/green-barley-benefits/ http://www.return2health.net/articles/antioxidants/green-barley-benefits/#comments Tue, 15 Sep 2009 02:50:59 +0000 Return2Health http://dev.return2health.net/articles/?p=189 Most of our foods are processed, heated or have been in storage, losing vitality and nutritional value. But what ALTERNATIVE is there? GREEN BARLEY is the answer, supplying a balance of essential nutrients and the life – force we require to be well.

Green Barley, Nature’s ideal convenience food, is a concentrate that restores to the average diet minerals, vitamins, amino acids and many other food factors in their organic form. Of special interest are the many enzymes in Green Barley, which render this wonderful product “a living food”. Green Barley can be compared to eating freshly harvested organic green vegetables with the added advantages inherent in the green shoots of barley. Research over many years has shown them to contain the greatest number of essential elements, for human nutrition, of all forms of vegetation.

ESSENTIAL NUTRIENTS are comprised of vitamins, minerals and amino acids. For our bodies to be able to repair, and build new cells, antibodies, hormones and enzymes these nutrients must be present in the body at all times.

Green Barley contains these essential nutrients in a form, which is highly acceptable to the body. These nutrients are accompanied by an abundance of enzymes – the LIFE FORCE of food. Without enzymes the treasury of vegetation placed at our disposal here on Earth would be but dead matter. We cannot be expected to build healthy living tissues with dead matter, and nor can we.

Dr Mary Swope, author of Green Leaves of Barley points out that endogenous (originating from within) enzymes are limited at birth, are exhaustible, last longer when conserved by consistent daily consumption of raw foods, and by consuming supplements.

Green Barley Powder contains the spectrum of enzyme activated vitamins in nature’s inimitable balance, and an excellent range of minerals and trace elements in organic form. These vitamins and minerals perform the role of micro – nutrients, which allow the maximum utilisation of macro – nutrients (protein, carbohydrate and fat).

The brilliant green colour inherent in Green Barley is chlorophyll (the substance which allows plants to photosynthesize).

]]> http://www.return2health.net/articles/antioxidants/green-barley-benefits/feed/ 0 http://www.return2health.net/articles/general-health-articles/ions-the-bodys-electrical-energy-source-mark-t-nielsen-professor-department-of-biology-university-of-utah/ http://www.return2health.net/articles/general-health-articles/ions-the-bodys-electrical-energy-source-mark-t-nielsen-professor-department-of-biology-university-of-utah/#comments Tue, 15 Sep 2009 02:32:53 +0000 Return2Health http://dev.return2health.net/articles/?p=180 Energy is an important factor in the function of our bodies. We often say, “I am lacking energy” or “I wish I had more energy.” But, what is energy?

Simply defined, energy is the capacity to do work, or to place matter into motion. It is the use of energy by our body that creates the quality we call “life.” There are many forms of energy used by our bodies: chemical energy, electrical energy, mechanical energy and electromagnetic energy. This article will analyze the form of energy called electrical energy or electricity. It will also describe how substances obtained in our diets are responsible in generating this form of energy.

Electricity is a fundamental entity of nature consisting of negative and positive particles exhibiting attractions and repulsions. These attractions and repulsions manifest themselves as movements of these charged particles, or in other words–electrical current. This form of energy plays a critical role in the proper function of our body.

The key players in creating the electric energy within our body are structures called ions. An ion is an atom or group of atoms carrying an electric charge by virtue of having gained or lost one or more valence electrons. Valence electrons are those electrons in the outer ring of electrons orbiting the nucleus of the atom. Ions may exist in solid, liquid, or gaseous environments, although those in liquid are more common and familiar. Most ionic compounds fall in the category of chemicals called salts.

Ions existing in a liquid state are electrolytes. An electrolyte is any compound that, in solution, conducts electricity and is decomposed or electrolyzed by the electricity. This form of compound is ionizable in solution.

Electrolytes, or in other words compounds that are ionizable in solution, play an essential role in many body functions. Cells create electrical energy as ions move from the solutions inside the cells of our body to the solutions outside the cells. This form of energy is a staple in the normal function of many body systems. For example, the nervous system uses electrical energy, termed nerve impulses, to transmit messages from one cell in the body to another cell in the body. This manifests as muscle movement, glandular secretion, excretion, temperature regulation, and even mental thought. Let us analyze, in more detail, the role of certain ions in some body functions.

In the body, fluids both inside and outside the cells are electrolyte solutions. This means they are water suspensions of ions. The electrolyte solutions both inside and outside the cells contain equal amounts of positive (cations) and negative (anions) ions making the body as a whole electrically neutral (see Table 1). The limiting boundary of the cell, the cell membrane, separates these ionic solutions.

Table 1 — Elements of the Human Body

Element % of Body Functional Significance

Oxygen 65.0 A major contributor to both organic and inorganic molecules; as a gas it is necessary for the production of cellular energy.
Carbon 18.5 The main component of all organic molecules, i.e. carbohydrates, lipids, proteins, and nucleic acids.
Hydrogen 10.0 Another component of all organic molecules; in its ionic form it is influential on the pH of body fluids.
Nitrogen 3.0 An important structural component of all genetic material (nucleic acids).
Calcium 1.2 A building block of bones and teeth; its ionic form is essential in muscle contraction, impulse conduction in nerves, and blood clotting.
Phosphorus 1.0 Joins calcium to contribute to bone crystalline structure; present in nucleic acids and ATP.
Potassium 0.4 Its ionic form is the major cation (positive ion) in cells; necessary for conduction of nerve impulses and muscle contraction.
Sulfur 0.3 Important component of muscle proteins
Sodium 0.2
Chlorine 0.2 In ionic form is the most abundant anion (negative ion) outside the cell.
Magnesium 0.1 Found in bone and plays an important assisting role in many metabolic functions.
Iodine 0.1 Required in thyroid hormone, the body’s main metabolic hormones.
Iron 0.1 Basic building block of the hemoglobin molecule which is a major transporter of oxygen in body.

The following elements are referred to as trace elements because they are required in very minute amounts. They are, however, important elements found as part of enzymes or are required for enzyme activation.

Chromium Promotes glucose metabolism; helps regulate blood sugar.
Cobalt Promotes normal red-blood cell formation.
Copper Promotes normal red-blood cell formation; acts as a catalyst in storage and formation; acts as a catalyst in storage and release of iron to form hemoglobin; promotes connective tissue formation and central nervous system function.
Fluorine Prevents dental caries
Manganese Promotes normal growth and development; promotes cell function; helps many body enzymes generate energy.
Molybedenum Promotes normal growth and development and cell function.
Selenium Complements Vitamin E to act as an efficient anti-oxidant.
Vanadium Plays role in metabolism of bones and teeth.
Zinc Maintains normal taste and smell; aids wound healing; helps synthesize DNA and RNA.

Generally, a very small excess of anions accumulates immediately inside the cell membrane along its inner surface, and an equal number of cations accumulates immediately outside the cell membrane. This is the resting state of the cell. This difference in ion concentration on the adjacent surfaces of the cell membrane creates an electrical energy potential or electrochemical gradient. This is very similar to a battery where one end has a larger concentration of positively charged particles and the other end a greater concentration of negatively charged particles. Completing the circuit by connecting the ends of the battery allows charged particles to move between the two ends creating energy as an electrical current. A similar energy source arises in the body as charged ions move across the cell membrane.

In our bodies, the nervous and muscular systems use the electrolyte properties of ionic sodium and potassium, assisted by lesser trace elements (e.g. copper) to generate currents across the membranes
of their cells. This current, or movement of charged particles, results from the electrochemical gradient set up across the cell membrane. The electrochemical gradient sets up the two types of movement that produce the current. The chemical gradient results in the passive movement of ions from a region of higher concentration to a region of lower concentration. The electrical gradient creates a movement of ions of one charge to an area of ions of the opposite charge. The result of this current is the transmission of nerve impulses and the contraction of muscle tissue.

The ionic particles of the nervous impulse can be visualized in the following simplified process. Neurons, the conducting cells of the nervous system, communicate by generating and propagating action  otentials. An action potential is an abrupt pulse-like change in the positivenegative charge differential on either side of the nerve cell membrane. This results in a change of the resting potential of the cell. This can be caused by any factor that suddenly increases the permeability of the cell membrane for positively charged sodium ions. This movement of ions results in a flow of charged particles into and out of the cell, creating an electrical current. The replication of this process to adjacent areas of the cell membrane forms the electrical message, or nervous impulse, that moves along the nerve cell toward another cell in the body. This propagated action potential then becomes the energy source that initiates body functions ranging from muscle contraction to creative thought.

Ions, as we can see, play an important role in the body. Calcium, potassium, sodium, chloride, and copper ions are some key ions that participate in the body’s electrical events. Potassium is the major positive ion inside the cell. Sodium is the major positive ion found in the fluid outside the cell. Ionic chlorine is the most abundant negative ion. Imbalances of any of these ions or certain trace ions in the body or inhibition of sodium ion transport across the cell membranes can lead to dysfunction in the conduction of electrical messages. This dysfunction quickly leads to a general body disturbance and loss of ability to maintain somewhat stable internal conditions. We then come back to the problem we faced when we started this article saying, “We just do not have enough energy.”

Mineral Resources International
P.O. Box 190 • Roy, UT 84067 • USA
(800) 731-7866 • (801) 731-7040
www.mineralresourcesint.com

]]> http://www.return2health.net/articles/general-health-articles/ions-the-bodys-electrical-energy-source-mark-t-nielsen-professor-department-of-biology-university-of-utah/feed/ 0 http://www.return2health.net/articles/general-health-articles/ionic-trace-minerals-a-simple-solution-for-a-complex-body-by-chris-d-meletis-n-d/ http://www.return2health.net/articles/general-health-articles/ionic-trace-minerals-a-simple-solution-for-a-complex-body-by-chris-d-meletis-n-d/#comments Tue, 15 Sep 2009 00:51:36 +0000 Return2Health http://dev.return2health.net/articles/?p=177 The body preferentially absorbs minerals in ionic form, while other mineral forms (organic, colloidal) are not as readily absorbed.

What is an Ion?
An ion is any atom or group of atoms that holds one or more positive or negative electrical charges. Positively charged ions are known as cations while negatively charged ions are called anions. Ions are formed by the addition of electrons to, or the removal of electrons from, neutral atoms or molecules or other ions. Additionally, the splitting of the bond between two atoms such that a portion of the electrons shared by the previously joined atoms is split between the two now forms individual atoms. Examples of this include the reaction between a sodium atom and a chlorine atom to form sodium chloride (NaCl), now comprised of a sodium cation and a chloride anion. Some important cations for human health are calcium, hydrogen, magnesium, sodium and potassium, while the important anions are bicarbonate, chloride and phosphate, to name a few.

Minerals are found throughout nature, although oftentimes the forms they are found in are not well utilized by the human body. In physiology, it is known that in order for an organism to properly and completely absorb minerals, they must have an electrical charge attached in order to penetrate cellular barriers. This cellular barrier, known as the cellular membrane, is the ultimate gatekeeper, deciding exactly what enters and exits the cell. The fluid surrounding our cells is saturated with both cations and anions, as is the fluid inside of the cells. Because of this separation of atoms with specific electrical charges, an electrical gradient, or current, is formed across the cell membrane. Because of this current, the movement of the charged mineral particles that the cell requires tends to flow more easily across the cell membrane.

Ionic versus Colloidal
The chemical gradient results in the passive movement of ions from a region of higher concentration to lesser concentration. In humans, this process is achieved in the stomach, where hydrochloric acid assists in splitting apart groups of atoms, leaving them in an ionic state which allows them to more easily penetrate the intestinal wall, where a large amount of absorption takes place. The body preferentially absorbs minerals in ionic form, while other mineral forms (organic, colloidal) are not as readily absorbed.


The term used to describe the condition in which materials are held in a stable, colloidal suspension is called the ‘‘dispersed phase.’’ In the dispersed phase, they are distributed evenly and uniformly throughout whatever medium they are suspended in. However, the problem with this medium is that the ability of colloids to be readily absorbed by the body is limited due to their size and that they are not charged. Without an electrical charge, minerals are not likely to penetrate the cell membrane.

Minerals found in the stable colloidal state are too large and insoluble to dissolve, but are also too small to settle out of the suspension. This fixed state of suspension occurs regardless of whether the substances are inorganic (metals) or organic (plant tissues). Colloids, by definition, cannot penetrate the semipermeable membranes which line our intestinal tract, mouth, and esophagus. Because of their relatively large particle size, it is difficult for most living tissues to directly absorb colloids.

“Ionic minerals are already in a form that the body recognizes and understands
so they can be easily assimilated through the selectively permeable cell membranes.”

Ionic minerals are already in a form that the body recognizes and understands so they can be easily assimilated through the selectively permeable cell membranes. The colloidal minerals, on the other hand, must first undergo a process of conversion within the body prior to being absorbed, and then, only a certain percentage is utilized after the conversion process. The bioavailablity of a mineral is influenced by the form in which it is consumed in the diet, and by the presence of other factors in the food that enhance or depress mineral absorption and utilization.1

Ions play an important role in the body. Larger minerals such as calcium, potassium, sodium, and chloride are some key ions that participate in the body’s electrical conduction systems. Imbalances of any of these ions or certain trace ions in the body can negatively affect the transport of minerals across the cell membranes, leading to dysfunction. Meanwhile, trace minerals such as chromium, manganese, molybdenum, selenium, vanadium, and copper have very specific effects in the body, and have far-reaching health effects as evidenced by current research.

Chromium
Chromium (Cr) is implicated in maintenance of blood sugar, prevention of atherosclerosis, and control of cholesterol levels. Human studies suggest that a particular form of chromium, known as chromium picolinate, enhances insulin sensitivity, glucose removal, and may improve lipid ratios in obese and type 2 diabetics.2 Additionally, it is suggested that chromium has a potential beneficial antioxidant effect in patients with type 2 diabetes when combined with zinc and copper supplementation.3 Chromium is found in some foods, in small amounts. Because of these findings, supplementation with chromium can have positive health implications.

Manganese
Manganese (Mn) is a component of several enzyme systems, including manganese-specific glycosyltransferases and phosphoenolpyruvate carboxykinase, and is essential for normal bone structure. Unrefined cereals, green leafy vegetables, and black tea are the richest dietary sources of manganese. Unfortunately, the refinement of grains has lead to widespread inadequacies in the daily intake of manganese from our diet. Manganese deficiency can manifest as transient dermatitis, hypocholesterolemia, and increased liver enzyme (alkaline phosphatase) levels.

Selenium
Selenium (Se) is a part of the enzyme glutathione peroxides, which metabolizes free radicals formed from the oxidation of polyunsaturated fatty acids. Selenium is also a part of the enzymes that de-iodinate thyroid hormones, assisting the body’s use of this hormone. Selenium functions as an antioxidant that works in conjunction with vitamin E. One study determined that head and neck cancer patients had serum selenium levels that were significantly lower compared with controls, and these levels decreased further as their tumor burden increased.4

Molybdenum
Molybdenum (Mo) is a transition metal that forms oxides and is a component of a coenzyme that is essential for the activity of xanthine oxidase, sulfite oxidase, and aldehyde oxidase.5 Molybdenum is derived principally from organ meats, whole-grain cereals, and legumes. Molybdenum may possibly retard degenerative diseases, cancer, and aging. Molybdenum acts as a detoxification agent in the liver as a part of the sulfite oxidase enzyme, which destroys sulfite, a common preservative in foods and drugs.

Vanadium
Vanadium (V) has a significant role in inducing the production of reduced glutathione content in the liver and specific extra hepatic tissues.6 Additionally, vanadium increases the activity of the detoxifying enzyme system glutathione S-transferase in liver and in several extra hepatic tissues.7 Because of vanadium’s ability to induce an increase of detoxifying enzyme activity, vanadium might be considered a potential cancer chemopreventive agent. Vanadium appears to function like insulin by altering cell membrane function for ion transport processes, increasing insulin receptor sensitivity.8 Vanadium may also inhibit cholesterol synthesis in animals and humans resulting in decreased plasma levels.

Copper
Copper (Cu) is a universally important cofactor for many hundreds of enzymes. Copper functions as a cofactor and activator of numerous enzymes that are involved in the development and maintenance of the cardiovascular system. Copper is essential for the function of reduced lysyl oxidase activity, which causes a conversion of the connective tissue element pro-elastin to elastin. A copper deficiency can result in a decrease in the tinsel strength of arterial walls, leading to aneurysm formation and skeletal maldevelopment.9 Other effects of copper deficiency are anemia (iron storage disease can result from chronic copper deficiency), poor hair keratinization and hypopigmentation.10

“Minerals provide much of the basic framework from which health is built and maintained,
and mineral supplementation is an obvious choice for people who are interested in being proactive in their health.”

Summary
From the examples above, it is clear that maintaining a balance of ionic minerals in the body is essential to our health. Minerals provide much of the basic framework from which health is built and maintained, and mineral supplementation is an obvious choice for people who are interested in being proactive in their health.
As pointed out in the June 2002 edition of the Journal of the American Medical Association, everyone needs to supplement with extra nutrients beyond those found in their daily diets. This is not surprising since over the last 200 years, the average amount of top soil in the U.S. has dramatically declined from 21 inches to a mere six inches. Fueling your body with the sources of minerals and nutrients is essential to help maintain vibrant health.


References:
1. Dreosti IE. Recommended dietary intakes of iron, zinc, and other inorganic nutrients and their chemical form and bioavailability. Nutrition 1993 Nov-Dec;9(6):542-5.
2. Cefalu WT, Wang ZQ, Zhang XH, Baldor LC, Russell JC. Oral chromium picolinate improves carbohydrate and lipid metabolism and enhances skeletal muscle Glut-4 translocation in obese, hyperinsulinemic (JCR-LA corpulent) rats. J Nutr 2002 Jun;132(6):1107-14.
3. Anderson RA, Roussel AM, Zouari N, Mahjoub S, Matheau JM, Kerkeni A. Potential antioxidant effects of zinc and chromium supplementation in people with type 2 diabetes mellitus. J Am Coll Nutr 2001 Jun;20(3):212-8.
4. Yadav SP, Gera A, Singh I, Chanda R. Serum selenium levels in patients with head and neck cancer. J Otolaryngol 2002 Aug;31(4):216-9.
5. Nielsen, Forrest H. Ultratrace Elements of Possible Importance for Human Health: An Update Essential and Toxic Trace Elements in Human Health: An Update, pps 355-376, 1993.
6. Bishayee A, Chatterjee M. Time course effects of vanadium supplement on cytosolic reduced glutathione level and glutathione S-transferase activity. Biol Trace Elem Res 1995 Jun;48(3):275-285.
7. Bishayee A, Chatterjee M. Selective enhancement of glutathione S-transferase activity in liver and extrahepatic tissues of rat following oral administration of vanadate. Acta Physiol Pharmacol Bulg 1993;19(3):83-89.
8. Shamherger, R.J The Insulin-Like Effects of Vanadium. J of Adv in Med. Vol. 9, No. 2, Summer 1996.
9. Tilson MD. Decreased hepatic copper levels. A possible chemical marker for the pathogenesis of aortic aneurysms in man. Arch Surg 1982 Sep;117(9):1212-1213.
10. Wildman RE, Medeiros DM, Jenkins J Comparative aspects of cardiac ultrastructure, morphometry, and electrocardiography of hearts from rats fed restricted dietary copper and selenium. Biol Trace Elem Res 1994 Oct;46(1-2):51-66.

© 2003 by license to Mineral Resources International.
Mineral Resources International
1990 West 3300 South
Ogden, UT 84401 U.S.A.
Mailing Address:
P.O. Box 190
Roy, UT 84067
(800) 731-7866 – toll free / (801) 731-7040
(801) 731 – 7985 – fax
www.mineralresourcesint.com

]]> http://www.return2health.net/articles/general-health-articles/ionic-trace-minerals-a-simple-solution-for-a-complex-body-by-chris-d-meletis-n-d/feed/ 0 http://www.return2health.net/articles/health-news/enterococcus-faecalis-safety/ http://www.return2health.net/articles/health-news/enterococcus-faecalis-safety/#comments Tue, 15 Sep 2009 00:38:11 +0000 Return2Health http://dev.return2health.net/articles/?p=174 There has been a bit of discussion about the strain – Enterococcus Faecalis. This page is here to assure you of the safety of this strain and help you understand why there has been controversy regarding it.

Firstly – let me point out that Enterococcus Faecalis is on the approved starter culture list with Australian Quarantine. See HERE
About the Australian TGA / Australian Quarantine.

The Australian regulatory services are very stringent and take a “guilty until proven innocent” approach to therapeautic goods. While this is good for the safety of products entering into Australia, they do not recognise approval elsewhere ( such as FDA ) – and this makes it difficult if there are new products on the market for the end consumer to benefit , unless the manufacturing companies decide the want to invest large sums of money getting the goods approved ( which sometimes involves flying TGA staff to the manufacturing plant for inspection).

In most cases it is perfectly legal to import goods for personal use that contain ingredients not on their “list” – if there are any ingredients on their “banned list” – I can understand why it is not ok to import. we do not sell any products with ingredients on their “banned list”.
Conclusion.

Enterococcus Faecalis is on the approved starter culture list with Australian Quarantine ( as well as the FDA etc ) – and should be regarded as safe.

Some sites also quote the Canadian government as having banned Threelac and then post links that go nowhere in particular to the canadian government site. well you can see a link HERE. Please note that it says “Normal inhabitant in the intestinal tract”.

]]> http://www.return2health.net/articles/health-news/enterococcus-faecalis-safety/feed/ 0 http://www.return2health.net/articles/general-health-articles/chloride-the-forgotten-essential-mineral-by-chris-d-meletis-n-d/ http://www.return2health.net/articles/general-health-articles/chloride-the-forgotten-essential-mineral-by-chris-d-meletis-n-d/#comments Tue, 15 Sep 2009 00:35:17 +0000 Return2Health http://dev.return2health.net/articles/?p=172 Chloride is a highly important, vital mineral required for both human and animal life.

Chloride is an “essential” mineral for humans. It is abundant in ionic trace mineral preparations. It is a major mineral nutrient that occurs primarily in body fluids. Chloride is a prominent negatively charged ion of the blood, where it represents 70 percent of the body’s total negative ion content. On average, an adult human body contains approximately 115 grams of chloride, making up about 0.15 percent of total body weight.1 The suggested amount of chloride intake ranges from 750 to 900 milligrams (mg) per day, based on the fact that total obligatory loss of chloride in the average person is close to 530 mg per day.

As the principle negatively charged ion in the body, chloride serves as one of the main electrolytes of the body. Chloride, in addition to potassium and sodium, assists in the conduction of electrical impulses when dissolved in bodily water. Potassium and sodium become positive ions as they lose an electron when dissolved, and chloride becomes a negative ion as it gains an electron when dissolved. A positive ion is always accompanied by a negative ion, hence the close relationship between sodium, potassium, and chloride. Electrolytes are distributed throughout all body fluids including the blood, lymph, and the fluid inside and outside cells.2 The negative charge of chloride balances against the positive charges of sodium and potassium ions in order to maintain serum osmolarity.


Pivotal Roles of Chloride in the Body
In addition to its functions as an electrolyte, chloride combines with hydrogen in the stomach to make hydrochloric acid—a powerful digestive enzyme responsible for the breakdown of proteins, the absorption of other metallic minerals, and activation of intrinsic factor, which, in turn, absorbs vitamin B12. Chloride is specially transported into the gastric lumen, in exchange for another negatively charged electrolyte (bicarbonate) in order to maintain electrical neutrality across the stomach membrane. After utilization in hydrochloric acid, some chloride is reabsorbed by the intestine, back into the bloodstream where it is required for maintenance of extracellular fluid volume.

Chloride is both actively and passively absorbed by the body, depending on the current metabolic demands. A constant exchange of chloride and bicarbonate between red blood cells and the plasma helps govern pH balance and transport carbon dioxide, a waste product of respiration, from the body.
With sodium and potassium, chloride works in the nervous system to aid in the transport of electrical impulses throughout the body, as movement of negatively charged chloride into the cell propagates the nervous electrical potential.

Deficiency of Chloride
A deficiency of chloride is rare. However, when it does occur, it results in a life-threatening condition known as alkalosis, in which the blood becomes overly alkaline. A tedious balance between alkalinity and acidity is in constant flux, and must be vigilantly maintained throughout the entire body. Alkalosis may occur as a result of excessive loss of sodium, such as heavy sweating during endurance exercise, and in cases of prolonged vomiting and diarrhea. Symptoms include muscle weakness, loss of appetite, irritability, dehydration, and profound lethargy. Hypochloremia may result from water overload, wasting conditions, and extensive bodily burns with sequestration of extracellular fluids. In a situation in which infants were inadvertently fed chloride-deficient formula, many experienced failure to thrive, anorexia, and weakness in their first year of life.3

“The suggested amount of chloride intake ranges from 750 to 900 milligrams (mg) per day,
based on the fact that total obligatory loss of chloride in the average person is close to 530 mg per day.”

Excess Intake?
Excessive intakes of dietary chloride only occur with the ingestion of large amounts of salt and potassium chloride. The toxic effects of such diets, such as fluid retention and high blood pressure, are attributed to high sodium and potassium levels.4 Chloride toxicity has not been observed in humans except in the special case of impaired sodium chloride metabolism, e.g., in congestive heart failure.5 Healthy individuals can tolerate the intake of large quantities of chloride provided there is a concomitant intake of fresh water. Another situation in which increased blood levels of chloride are seen include diseases of improper waste elimination, which occurs in kidney diseases. Excess chloride is normally excreted in the urine, sweat, and bowels. In fact, excess urinary excretion of chloride occurs in high-salt diets. Excessive intakes of chloride can occur in a person with compromised health in addition to an unhealthy diet. However, those who follow a healthy diet and lead an active lifestyle may need to consider supplementing their diet with this important mineral.

Chloride vs. Chlorine
The mineral supplement chloride is very different from the gas chlorine. Elemental chlorine is a dangerous gas that does not exist in the free elemental state in nature because of its reactivity, although it is widely distributed in combination with other elements. Chloride is related to chlorine, however, only as one of the most common chlorine compounds is common salt, NaCl. Chloride is a by-product of the reaction between chlorine and an electrolyte, such as potassium, magnesium, or sodium, which are elements that are essential for human metabolism. Chloride salts are essential for sustaining human metabolism and have none of the effects of isolated chlorine gas.

Sources of Chloride
Chloride occurs naturally in foods at levels normally less than 0.36 milligrams per gram of food. The average intake of chloride during a salt-free diet is approximately 100 milligrams per day. Unfortunately, chloride is found commonly combined with undesirable dietary sources. The most common of these negative sources is table salt. Table salt is made from a combination of sodium and chloride ions. Other unhealthful sources include yeast extracts, processed lunchmeats, and cheeses.
Healthier sources of chloride include kelp (seaweed), ionic trace minerals, olives, rye, tomatoes, lettuce, and celery, but are not in large enough amounts to supply the needs of an active adult.6 In its original form, however, chloride is leached from various rocks into soil and water by years of weathering processes. The chloride ion is highly mobile and is transported to closed basins, such as the Great Salt Lake or oceans.7

“Without chloride, the human body would be unable to maintain fluids in blood vessels,
conduct nerve transmissions, move muscles, or maintain proper kidney function.”

Summary
Chloride is a highly important, vital mineral required for both human and animal life. Without chloride, the human body would be unable to maintain fluids in blood vessels, conduct nerve transmissions, move muscles, or maintain proper kidney function. As a major electrolyte mineral of the body, chloride performs many roles, and is rapidly excreted from the body. Active adults that eat a healthy diet devoid of salt as well as illnesses in which vomiting and/or diarrhea are profuse warrant the supplementation of additional chloride.

Replacement of chloride is essential on a daily basis to maintain regular metabolic function. Chloride is safely utilized by the body, without negative health effects. Of the negative health effects that have been associated with diets high in chloride, these are mainly attributable to the accompanying sodium and potassium, two other electrolyte minerals to which chloride is often attached.

References:
1. Wesson LG. Physiology of the human kidney. New York, NY, Grune and Stratton, 1969: 591.
2. Weast RC, ed. CRC handbook of chemistry and physics, 67th ed. Boca Raton, FL, CRC Press, 1986.
3. Kaleita TA. Neurologic/behavioral syndrome associated with ingestion of chloride-deficient infant formula. Pediatrics 1986 Oct;78(4):714-5.
4. Beard TC. A salt-hypertension hypothesis. J Cardiovasc Pharmacol 1990;16 Suppl 7:S35-8.
5. Seelig M. Cardiovascular consequences of magnesium deficiency and loss: pathogenesis, prevalence and manifestations–magnesium and chloride loss in refractory potassium repletion. Am J Cardiol 1989 Apr 18;63(14):4G-21G.
6. Altschul AM, Grommet JK. Food choices for lowering sodium intake. Hypertension 1982 Sep-Oct;4(5 Pt 2):III116-20.
7. Gelb SB, Anderson MP. Sources of chloride and sulfate in ground water beneath an urbanized area in Southeastern Wisconsin (Report WIS01 NTIS). Chemical abstracts, 1981, 96(2):11366g.

© 2003 by license to Mineral Resources International.
Mineral Resources International
1990 West 3300 South
Ogden, UT 84401 U.S.A.
Mailing Address:
P.O. Box 190
Roy, UT 84067
(800) 731-7866 – toll free / (801) 731-7040
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www.mineralresourcesint.com

]]> http://www.return2health.net/articles/general-health-articles/chloride-the-forgotten-essential-mineral-by-chris-d-meletis-n-d/feed/ 0 http://www.return2health.net/articles/antioxidants/antioxidants-why-do-we-need-them/ http://www.return2health.net/articles/antioxidants/antioxidants-why-do-we-need-them/#comments Tue, 15 Sep 2009 00:17:18 +0000 Return2Health http://dev.return2health.net/articles/?p=168 As we age our bodies tend to produce more free radicals and fewer antioxidants, slowly tipping the scales towards mental and physical decline.

Overwhelming evidence now indicates that antioxidants play a critical role in wellness, health maintenance, and the prevention of chronic and degenerative diseases. Your immune system needs all the friends and weapons it can get to eliminate the free radicals from your body, so supplementing with antioxidants, vitamins and amino acids become critical to meet the heavy demands of today’s lifestyle



"Antioxidants are your body's Protectors against free radical Damage.."

Heavy pollutants, smoking, poor diet and physical and mental stress are all major factors that may contribute to an overload of free radicals. Free radicals are unstable molecules that attack healthy cells and set off a chain reaction of destruction in your body that is caled oxidation.

Oxidation is the same process that causes metal to rust and cut apples to go brown. Antioxidants are your body’s protectors against this damage as they neutralise free radicals in your body and protect your cells from damage. However, your body’s own antioxidant production may not be able to cope with.with the constant free radical attacks on your system, thus the need for you to supplement with antixodants.

“Most Australians and New Zealanders only receive
half the recommended daily intake of
Antoxidants naturally through food ..”

Low levels of antioxidants in the blood are linked to high incidence of the many chronic and degenerative diseases. Many studies have found that people who eat a well-balanced diet, including plenty of fresh fruit and vegetables, have a lower risk of developing cancer.

However, most New Zealanders and Australians only receive half the recommended daily intake (RDI) of antioxidants naturally through foods and the reality is that if you are consuming the standard New Zealand or Australian diet you will be deficient in Selenium, Zinc, Manganese, to name a few, in addition to many major vitamins, minerals and amino acids.

“It’s essential to supplement with Antioxidants
in order to help keep disease at bay..”

Our deficient soils have been identified as the main reason our daily intake of these vital antioxidants is so low, in fact, about 10 times lower than it should be, and foods sourced from deficient soils are also subjected to toxic sprays, refinement and processing. Therefore it is essential to supplement with antioxidants in order to help keep disease at bay and achieve optimal health.

Whether you are young or old or in between, the best thing you can do for your body and mind is to feed them antioxidants – in doing so you can reap huge rewards in quality of life and longevity.

]]> http://www.return2health.net/articles/antioxidants/antioxidants-why-do-we-need-them/feed/ 0 http://www.return2health.net/articles/enzyme-articles/faq-about-systemic-enzymes/ http://www.return2health.net/articles/enzyme-articles/faq-about-systemic-enzymes/#comments Mon, 14 Sep 2009 04:24:01 +0000 Return2Health http://dev.return2health.net/articles/?p=162

• What is the recommended dosage of a Systemic Enzymes? The recommended dosage to be taken at least 1 hour after and 30 minutes prior to meals is 3 capsules, once a day. However, since each individual is different, a higher or lower dosage may be appropriate.
• How long before a Systemic Enzymes takes effect? It may depend on the individual’s physiological make-up. Everyone is different. Testimonials from some of our customers reported positive effects ranging from 3 days to 2 weeks. Taking the right activation dosage is critical to the success of the product.
• What claims do you make about the effectiveness of Systemic Enzymes?The FDA does not allow the neutraceutical industry to make claims about their products without scientific studies being performed that substantiate the claims. Our customers can share their experience with the product, but Return 2 Health Ltd (& the product manufacturer) do not make specific claims.
• Are there any side effects of a Systemic Enzyme? We currently have no documented evidence of any adverse side effects based on the use of a Systemic Enzyme. You should not take this product without the consent of your physician if you are currently taking anti-coagulants, commonly known as blood thinners or if you are pregnant, lactating or trying to conceive.
• Are there any compatibility issues with other neutraceuticals? No. In fact, since vitamins are coenzymes and minerals are cofactors to enzymes, enzymes are needed in the body for them to be able to have their full effect. In addition, the vitamins and minerals assist the enzymes. Thus, systemic enzyme use enhances the effect of other supplementation programs.
• Are there any compatibility issues with any prescribed drugs? Yes. People using anti-coagulants, or blood thinners, should not use a Systemic Enzyme without the consent of their physician. The enzymes enhance the effects of the blood thinning medications making them stronger. If you are on any prescribed medication it is always advisable to discuss your intended use of a Systemic Enzyme with your prescribing practitioner.
• Why are some Systemic Enzymes called a vegetarian product? The enzymes used in most Systemic Enzymes are plant derived with no animal products. This allows everyone, including strict vegetarians, to take them. Some enzyme products us ingredients that are derived from bovine (cows).
• How are Systemic Enzymes grown? Is the process ecologically safe? Does the process use any chemicals? The enzymes in Vitalzym come from two sources; the fruit enzymes along with the Amla and Rutin are from fruit grown in organic plantations; the Protease and Serrapeptase are each lab grown in a protein (fungus) medium. The enzymes are then extracted from the medium so that not a trace of fungus is left on the enzyme and the purity is assured.
• What is Serrapeptase and where does it come from? Serrapeptase is a powerful proteolytic enzyme. Serrapeptase is laboratory grown.
• Does the weather or temperature affect Systemic Enzymes? Exposure to heat over 150° F (60° C) for an extended period can destroy the enzymes. Store Systemic Enzymes in a cool, dry place, with the lid of the bottle tightly closed.
]]> http://www.return2health.net/articles/enzyme-articles/faq-about-systemic-enzymes/feed/ 0 http://www.return2health.net/articles/enzyme-articles/systemic-enzymes-enteric-coating/ http://www.return2health.net/articles/enzyme-articles/systemic-enzymes-enteric-coating/#comments Tue, 01 Sep 2009 03:21:54 +0000 Return2Health http://dev.return2health.net/articles/?p=96 Many people ask whether systemic enzymes should be enterically coated or not. This question is founded in the belief that the stomach acid will destroy the enzymes if they are unprotected. However enzymes are different to other types of supplements like probiotics. Stomach acid or hydrochloric acid (HCL) takes approximately 30 to 60 minutes after food reaches the stomach for enough to be present to start to the digestion process; and rather than destroy the enzymes the HCL simply deactivates them. When the enzymes reach the upper intestinal tract, where there is an alkaline environment, they are reactivated.

If the enzymes are taken on an empty stomach there isn’t enough HCL present to deactivate them, therefore providing they are not enterically coated they are immediately more bio-available once they reach the intestinal tract. Furthermore, if the enzymes are taken away from food, their potential isn’t used on digesting food but is allowed to pass into the body and focus on other systemic processes.

This bio-availability of the enzymes is of particular benefit for people who are taking a systemic enzyme for inflammation and pain control, as it prevents a delay in the activation of the enzymes. Therefore, when chosing a systemic enzyme it is good to question whether the supplement is enterically coated but not for the reasons you might previously have thought.

]]> http://www.return2health.net/articles/enzyme-articles/systemic-enzymes-enteric-coating/feed/ 0 http://www.return2health.net/articles/enzyme-articles/systemic-enzymes-an-overview/ http://www.return2health.net/articles/enzyme-articles/systemic-enzymes-an-overview/#comments Mon, 31 Aug 2009 04:35:19 +0000 Return2Health http://dev.return2health.net/articles/?p=80 Without enzymes there would be no life, our bodies rely on enzymes for every bodily function including amongst other things breathing, digestion, reproduction, sense perception, immune function and healing. There are several reasons why our bodies can become depleted in enzymes. This can include the following:
• Metal toxicity

Water fluoridation
Excessive cooking
High fat diet
Pasteurisation
Use of hormones in meat products
Use of pesticides and other chemicals
Microwaving or exposure to radiation or electromagnetic fields
Stress or long term illness
Amalgam dental fillings

A systemic enzyme supplement, when taken in conjunction with a healthy diet rich in vegetables and fruits can help readdress enzyme depletion. The benefits of this type of enzyme therapy are varied but include the following:

• Support the promotion of a healthy cardiovascular system
• Aid the reduction in fibrin or scar tissue
• Support Temperature balance and comfort
• Boost the immune system and the body’s defences
]]> http://www.return2health.net/articles/enzyme-articles/systemic-enzymes-an-overview/feed/ 0 http://www.return2health.net/articles/health-news/nz-bee-compound-gives-tumours-the-buzz-off/ http://www.return2health.net/articles/health-news/nz-bee-compound-gives-tumours-the-buzz-off/#comments Wed, 26 Aug 2009 18:21:11 +0000 Return2Health http://dev.return2health.net/articles/?p=37 [source: NZ Herald June 14, 2007]

A bee product from New Zealand has been shown to suppress tumours in mice, says a study presented to a scientific conference in the United States.

The researchers at a German hospital tested propolis against tumours that can occur in the nervous system and on skin in a condition called neurofibromatosis.

Propolis is a resin found in young tree buds. Bees collect the substance, mix it with their own enzymes and beeswax, and use this to seal the hive.

About half of cases of neurofibromatosis are inherited, while the rest arise from spontaneous gene mutation. The condition has two types. The German experiment involved the more-common type 1, which occurs in about 1 in 3000 people.

The type 1 condition’s effects range from mild to severe. The tumours only rarely become malignant, although they can still cause potentially serious problems, including seizures, learning disabilities and bone deformities.

The German study found that using propolis supplied by Te Awamutu company Manuka Health suppressed growth of type 1 neurofibromatosis tumours in mice by over 90 per cent.
“Caffeic acid phenethyl ester is the first identified anti-cancer ingredient in propolis, an extract from beehives … ,” the scientists said in their paper for a conference in Utah.

It was the most potent natural derivative of caffeic acid yet identified that was involved in the chemical signalling pathway that controlled the growth of the tumours. It had not been tested alone in clinical trials because it was not easily absorbed. Propolis, however, contained other substances which made it more easily absorbed, as well as other anti-cancer substances.

Caffeic acid phenethyl ester appeared to work better in the presence of the other polyphenols found in propolis to suppress growth of the tumours, in test-tube and animal experiments.

The lead researcher, Dr Hiroshi Maruta, is now using propolis in a group of 15 sufferers of type 1 neurofibromatosis in Japan.

Propolis is sold as a complementary remedy said by its suppliers to have various health benefits.

]]> http://www.return2health.net/articles/health-news/nz-bee-compound-gives-tumours-the-buzz-off/feed/ 0 http://www.return2health.net/articles/health-news/nz-beekeeper-offers-to-test-13-tsp-uk-manuka-honey/ http://www.return2health.net/articles/health-news/nz-beekeeper-offers-to-test-13-tsp-uk-manuka-honey/#comments Wed, 26 Aug 2009 18:12:33 +0000 Return2Health http://dev.return2health.net/articles/?p=35 [May 22, 2009 - New Zealand Herald]

A New Zealand manuka honey producer has offered to test a British “rip-off” of manuka honey for the active ingredient, amid reports consumers are paying £55 ($145.54) a jar for the product.

Cornwall beekeepers have imported manuka plants from New Zealand to produce their own version of medicinal manuka honey.

Kerry Paul, chief executive of honey health science company Manuka Health New Zealand, said today he was incredulous at the gullibility of British consumers.

He offered to test the Cornwall honey for levels of the active ingredient.

“If consumers are expecting that honey to have the antibacterial properties which genuine manuka honey is famous for, I’m afraid they will be disappointed,” he said.

“The natural compound methylglyoxal (MGO™) is the active antibacterial ingredient in manuka honey, but it is not present at sufficient levels in all manuka honey.

“That’s why we certify the level of MGO™ in all our products,” he said.

“If someone cares to send us an unopened jar of the Cornwall honey, we will have our lab test it.”

Mr Paul said he had seen a photograph of a pot of the Cornwall honey on a British newspaper website and could tell it was not manuka honey from the colour.

He doubted there was much manuka honey in the pot, which he said looked like it came from “mixed sources”.

“In any case, there is no way an estate in Cornwall can reproduce the conditions which create genuine manuka honey.

“Even in New Zealand’s climate, you need about one hectare of dense manuka forest per hive to produce 25kgs of honey.

“There would need to be many hectares of manuka to ensure the bees go to the manuka and not other flowers. This will not be the case in Cornwall.

“Sadly, this is yet another rip-off of genuine manuka honey which consumers around the world need to be alert to,” Mr Paul said.

The British honey is being produced on the Tregothnan estate in Cornwall.

The estate company claimed the £55 price tag was justified because its 100,000 bees were housed in 20 special hives claimed to be worth £5000 each and had the exclusive run of the garden’s manuka bushes.

The honey is claimed to have medicinal qualities and can help ailments including gum disease, sore throats, acne, sunburn and digestive problems.

Mr Paul said consumers could obtain information online on how to tell if manuka honey was genuine, at www.mgomanuka.com and on his company’s website www.manukahealth.co.nz

]]> http://www.return2health.net/articles/health-news/nz-beekeeper-offers-to-test-13-tsp-uk-manuka-honey/feed/ 0 http://www.return2health.net/articles/health-news/scientists-uncover-key-to-manuka-honeys-benefits/ http://www.return2health.net/articles/health-news/scientists-uncover-key-to-manuka-honeys-benefits/#comments Wed, 26 Aug 2009 18:03:21 +0000 Return2Health http://dev.return2health.net/articles/?p=29 [March 30, 2008 - New Zealand Herald]

Scientists have unlocked the secret of manuka honey’s claimed anti-bacterial properties, which one producer expects will lead to a boom in exports.

The honey is widely promoted as an ingredient of complementary health products and has also been tested in mainstream New Zealand medical settings.

Researchers at the Technical University of Dresden in Germany have identified the honey’s anti-bacterial compound as methylglyoxal (MGO).

Kerry Paul, the chief executive of Manuka Health, a New Zealand supplier of manuka honey products, said the findings and the relative levels of MGO in different honeys would allow stronger claims to be made for manuka honey products.

All honey had anti-bacterial properties, Mr Paul said, and it had long been known that honey made by bees from native New Zealand manuka trees was more powerful than others.

“But we haven’t known until the German discovery what the compound is that is responsible. For the last 15 years, people have been trying to identify this unique manuka factor.
“The significance of identifying the compound creates the potential for New Zealand to be a major supplier of natural health products to global markets using MGO manuka honey as a platform product.”

Mr Paul said the medical fraternity had not fully accepted manuka honey because the industry was not able to explain its anti-bacterial properties.
“Now we know it is MGO we can demonstrate that specific concentrations can be linked to providing protection or perhaps even cures for a range of health issues.”

He said the researchers tested more than 80 honeys from around the world and found MGO levels between 350 and 700mg/kg in manuka honey samples. The other types of honey contained between zero and 10mg/kg.

Previous research had shown the highest concentrations of MGO in any food or beverage were about 100 mg/kg in cocoa and coffee.

Following the research findings, Mr Paul’s company joined the university in a bid to set industry standards for the use of manuka honey products.

]]> http://www.return2health.net/articles/health-news/scientists-uncover-key-to-manuka-honeys-benefits/feed/ 0 http://www.return2health.net/articles/general-health-articles/specialty-formulas/ http://www.return2health.net/articles/general-health-articles/specialty-formulas/#comments Thu, 02 Jul 2009 01:14:46 +0000 Return2Health http://dev.return2health.net/articles/?p=7 Minerals & Trace minerals

Minerals and trace minerals are critical to the health of the human body. They are the catalysts for all the vitamins and other nutrients your body uses for developing and maintaining good health.
Concentrated Mineral Drops(CMD) captures the perfect balance of those minerals. Using CMD® every day (mix with juice, food or remineralize purified water) will help conduct and generate your body’s entire electrical system.

CMD® originates from the isolated waters of the north arm of the Great Salt Lake, Utah, USA. The Great Salt Lake itself covers some 6,000 square kilometres and represents a terminal collection of the rivers and streams. This drainage system covers an area of 90,000 square kilometres of the Rocky Mountains.

To obtain CMD® the brine of the Great Salt Lake is concentrated further in evaporation ponds to dramatically increase the concentration of dissolved elements. As a result of exposure to the natural elements of the sun, wind, rain and frost, 98% of the water originally placed into the ponds is evaporated and 99.5% of the Sodium Chloride is removed via natural precipitation as the water becomes a super saturated solution.

Why Ionic minerals?

Ionic minerals are already in a form that the body recognizes and understands so they can be easily assimilated through the selectively permeable cell membranes. The colloidal minerals, on the other hand, must first undergo a process of conversion within the body prior to being absorbed, and then, only a certain percentage is utilized after the conversion process. The bioavailablity of a mineral is influenced by the form in which it is consumed in the diet, and by the presence of other factors in the food that enhance or depress mineral absorption and utilization

A complete range of Ionic mineral based Supplements

We now have a complete range of Ionic Mineral based formulas to support the body and loads of information to help you choose products that may be effective in your journey towards good health. Check out the products below – each product will have relevant information inside.

]]> http://www.return2health.net/articles/general-health-articles/specialty-formulas/feed/ 0 http://www.return2health.net/articles/enzyme-articles/what-are-systemic-enzymes-and-what-do-they-do/ http://www.return2health.net/articles/enzyme-articles/what-are-systemic-enzymes-and-what-do-they-do/#comments Tue, 05 May 2009 02:00:54 +0000 Return2Health http://dev.return2health.net/articles/?p=1 By: William Wong N.D. , Ph.D., Member, World Sports Medicine Hall of Fame.

The word systemic means body wide. Systemic enzymes are those that operate,not just for digestion, but throughout your body in every system and organ.But let’s take first things first, what is an enzyme?

An enzyme is a biocatalyst – something that makes something else work or work faster. Chemical reactions are generally slow things, enzymes speed them up. Without enzymes, the chemical reactions that make up our life would be too slow for life as we know it. (As slow as sap running down a tree in winter). For life to manifest, as we know it, enzymes are essential to speed up the reactions.

We have roughly 3000 enzymes in our bodies and over 7000 enzymatic reactions. Most of these enzymes are derived or created from what we think of as the protein digesting enzymes. But while digestion is an important part of what enzymes do, it’s almost the absolute last function. First and foremost, these body-wide protein-eating enzymes have the following actions:

---

Natural temperature balance.


Enzymes are the first line of defense against excess heat in the body. (1,2,3). Heat is a reaction by the immune system to an irritation. Let’s say you have an injured right knee. The immune system, sensing the irritation in the knee, creates a protein chain called a Circulating Immune Complex (CIC for short), tagged specifically for that right knee. (The Nobel Prize in biology was won in 1999 by a scientist who found the tagging mechanism). This CIC floats down to the right knee and causes increased temperature. This, at first, is a beneficial reaction; it warns us that a part of ourselves is hurt and needs attention. .




---

Anti Fibrosis

Enzymes eat scar tissue and fibrosis. (7). Fibrosis is scar tissue and most doctors learn in anatomy that it is fibrosis that eventually kills us all. Let me explain. As we age, which starts at 27, we have a diminishing of the body’s output of enzymes. This is because we make a finite amount of enzymes in a lifetime and we use up a good deal of them by the time we are 27. At that point, the body knows that if it keeps up that rate of consumption we’ll run out of enzymes and be dead by the time we reach our 40′s. (Cystic Fibrosis patients who have virtually no enzyme production to speak of, even as children usually don’t make it past their 20′s before they die of the restriction and shrinkage in the lungs from the formation of fibrosis or scar tissue).

So our body begins to dole out our enzymes with an eyedropper instead of with a tablespoon. Result: the repair mechanism of the body goes off balance and has nothing to reduce the over abundance of fibrin it deposits in nearly everything from simple cuts, to the inside of our internal organs and blood vessels. We all grow arterial sclerotic (meaning scar tissue) plaque, and have fibrin begin to spider web its way inside of our internal organs, reducing their size and function over time. This is why as we age our wounds heal with thicker, less pliable, weaker and very visible scars.

If we replace the lost enzymes, we can control and reduce the amount of scar tissue and fibrosis our bodies have. As physicians in the US are now discovering, even old scar tissue can be “eaten away” from surgical wounds, pulmonary fibrosis, kidney fibrosis even keloid years after their formation. Medical doctors in Europe and Asia have known this and used orally administered enzymes for such for over 40 years!




---

Blood Cleansing.



The blood is not only the river of life; it is also the river through which the cells and organs dispose of their waste. Enzymes improve circulation by eating the excess fibrin that causes blood to sometimes get as thick as catsup or yogurt, creating the perfect environment for the formation of clots. All of this material is supposed to be cleaned off by the liver on “first pass” or the first time it goes through. Given the sluggish and near toxic or toxic states of everyone’s liver these days, that seldom happens. So the waste remains in the blood, waiting for the liver to have enough free working space and enough enzymes to clean it. This can take days or in some people, weeks! (8).

When systemic enzymes are taken, they stand ready in the blood and take the strain off of the liver by;

• Cleaning excess fibrin from the blood and reducing the stickiness of blood cells. These two actions support cardiovascular health
• Breaking dead material down small enough that it can immediately pass into the bowel. (8).
• Cleansing the FC receptors on the white blood cells, improving their function and availability to fight off infection. (9).




---

Immune System Modulating.

Enzymes are adaptogenic, seeking to restore a steady state to the body. (9). When the immune system is running low, we become susceptible to infectious disease. When it’s cranked up too high, then the system creates antibodies that attack it’s own tissues, as are seen in the autoimmune diseases. Here the Vitalzym will tone down immune function and eat away at the antibodies the immune system is making to attack its bodies own tissue.

When the immune system is run down too low, the enzymes increase immune response, producing more Natural Killer cells, and improving the efficiency of the white blood cells, all leading to improved immunity.




---

Pathogen Fighting.

Pathogens harm us by replicating in our bodies. To do this, they must bond itself to the DNA in our cells through the medium of its exterior protein cell wall. Anything that disrupts that cell wall inhibits the replication by rendering them inert. (10,11). Systemic enzymes can tell the difference between the proteins that are supposed to be in your body and those that are foreign or not supposed to be there (again the enzyme lock and key mechanism). Vitalzym has the strongest protein eating effect of any enzyme due to its Serrapeptase content and can be of help in combating pathogens.

Related Links

• Systemic Enzyme Blends
• Vitalzym Systemic Enzyme Blend( Serrapeptase, Bromelain etc )
• Zymitol Systemic Enzyme Blend( Serrapeptase, Bromelain etc )
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