15 all natural ways to help gas and bloating

1. Peppermint tea

Peppermint is great for soothing upset tummies and easing gas pains. Its essential oil contains menthol, which has an antispasmodic effect of the smooth muscle of the digestive track. It also soothes nerves, and therefore can soothe stomachs that really feel the effect of nervousness and stress. Drink a cup after dinner to help keep things moving slowly.

You will need…

-1 bag of herbal peppermint tea
-1 cup or so of freshly boiled water

Steeping tea seems like something that’s simple enough, but there’s a proper way to go about it. We often times let the tea bag sit in the water for several minutes, then pull the bag and drink the liquid. This doesn’t allow all the goodness of the tea to infuse thoroughly, and we’re shorting ourselves a good chunk of the benefits. After you boil your water, pour it over the tea bag in a mug, and then cover the mug (a plate works fine.) Let it sit for a full 10-15 minutes. Remove the cover and take out the tea bag, squeezing it to get out every last bit of the healing mixture. If it’s too hot to grab, press it against the side of the mug with a spoon. Sip, relax, and enjoy.

2. Let it out

Forever I can remember my mom telling me.. don't hold it in. She'd always say if you hold it in your gonna make your tummy mad.  I know it may sound silly but your tummy depends on your bodies ability to relieve itself.  Yes it can be embarrassing to let it out, but it is imperative to maintain health to be able to do so.   So try your best to find a quiet place to do it, but definitely do it if you need to.

3. Ginger tames

Ginger makes a great tea, it's great mixed in with your recipes and it has an amazing way to tame and calm your nausea, indigestion, or other tummy upsets.  It is capable of performing its wonders because of several different chemical components it possesses. Two chemicals-gingerols and shgaols- relax the intestinal track and ease any inflammation, while the root in its entirety act as a carminative-that is it prevents the formation of excess gas, or helps expel it.

You will need…

-1 fresh gingerroot
-A grater (optional)
-1 cup of boiling water, if making tea
-Lemon and honey (optional)

There are several ways to make gingerroot tea but for gas, we liked this one. Get a medium sized piece of raw gingerroot that looks nice and fresh. Scrub it clean, much like a potato, under warm water. Slice 4-6 thin quarter sized pieces and place them in a large mug. Add a touch of honey or lemon if you like, and then pour very hot water over the slices. Don’t let it boil-turn off the kettle just before or immediately afterwards. Cover and steep for 10 minutes before enjoying. Drink a cup before or after a meal to help with digestion.
Another way to reap the benefits of ginger is to eat a teaspoon of fresh grated ginger before meals, or nibble a root throughout the day.

4. Crunch on caraway

For centuries caraway has been used to give trapped gas in the digestive track a little shove out the back door. In England from the Middle Ages onward, it has been reported to help gas “caused by wind trapped in the body.” Of course air is only part of it but, if you find yourself puffing up from too much trapped gas, munching on a small handful of caraway seeds straight, or caraway crackers if the taste is too strong, might help.

You will need…

-a pinch of caraway seeds OR several caraway crackers
When you feel bloated and you’re unable to pass gas, eat a pinch of caraway seeds or a few caraway crackers. If you suffer from regular bloating due to gas, try eating a pinch every morning until you feel you no longer need to.

5. Drink chamomile tea

If you like the calming effect of chamomile over peppermint a cup of tea may be the way to go. In Germany,  they call chamomile alles zutraut which translates to “capable of anything,” because it is so useful. Antispasmodic, anti-inflammatory, and just plain relaxing, chamomile can help with gas due to indigestion as well as heartburn, whereas peppermint is better for gas caused solely by indigestion.

You will need…

-1 bag of chamomile tea
-1 cup or so of freshly boiled water
-honey or lemon juice (optional)

Boil approximately 1 cup of water and pour over tea bag. Cover the mug, and let the tea steep for a full 10-15 minutes. Squeeze the bag to get out all the last bits of goodness, and add a bit of honey and lemon if you like. Avoid milk, which tends to trigger gas.

6. Eat pumpkin

Gas is usually caused by improper digestion and nutrition.   Fiber is hard for us to digest, so it passes through our gut in bulk, especially when one does not chew properly. When food does not break down in the small intestine, it goes into the large intestine where natural bacteria feasts on it. As a by-product of their munching they produce a variety of gases, which produces a whole range of problems for us. Pumpkin is helpful because it can reduce the amount of gas created. Eat along with any meal to nip your problem in the bud.

7. Activate your tummy

Activated charcoal can be a great help when you really feel like you've over done it.   Activated charcoal is porous, great at trapping chemicals and binding to toxins, which is why it is used in the case of drug overdoses and for food poisoning.   Especially helpful for holiday dinners when you might be eating items you don't normally eat, also great when you want to do a detox.  Activated charcoal is best taken in capsule form. We have found that 4 capsules is plenty in a normal situation and at times mainly during detox we have taken up to 8 at a time.  If you have any questions about activated charcoal please read the insert provided with the bottle or seek the advice of your physician.

8. Chew Chew Chew

My parents used to tell me.. chew chew chew your food.  At least 70 times before you allow it to pass to your intestines.  I never understood why this was so important.  Not only does gas form by food that has not broken down, but with each chew you are producing essential digestive enzymes and making it easier for the nutrients of your food to be absorbed into your blood stream and easier for your body to digest. 

9. Drink warm or cold glass of lemon water

The key is alkalinity. Although lemons appear to be acidic once ingested they become the most alkaline food  to start your day add it to some water and drink.  This has been an age old model trick to kick starting your  metabolism while starting your body off with an a great alkaline kick.   Lemon is good for you in a number of ways, including lending a hand when it comes to easing your gas pain. The acidity in lemon stimulates the production of HCL (hydrochloric acid) which is what breaks down our food. More HCL = food breaking down more efficiently = less bloating and gas. The water flushes your system and keeps your digesting tract moving along smoothly. This mixture also works as a mighty fine way to detoxify your entire body, because the lemon helps the livers enzymes work more efficiently. This is a great daily habit to adopt.

You will need…

-3 fresh lemon wedges OR a fully squeezed lemon
-A cup of water
When you wake up in the morning, before you eat and when you have an empty stomach, warm up one cup of water or live it at room temperature.  Add your fresh lemon by squeezing the juice into the water. Give it a little stir and drink the whole glass. Repeat every morning.

10. Eat foods that can help you

Many of the foods we eat today can do more harm than good reeking havoc on our digestive systems.  Caffeine laden beverages, sugary sweets, fatty fried foods,  processed foods, dairy, grain and a number of other items claiming to be nutritious can cause gas, bloating and eventually even IBS (irrital bowel syndrome). Bad food choices can contribute to more bad bacterial growth in your tummy resulting in more opportunities for bloating, gas and other complications.  Focus on foods that are meant to help you nutritiously with 80% being alkaline and 20% acidic.  CLICK HERE FOR THE ALKALINITY CHART!. Please keep in mind that there are some vegetables like cabbage and broccoli which are known to expel gasses, however these are natural gases that eventually will come to pass leaving you feeling better overall.

11. Get your body moving

Together diet and exercise make one of the most powerful remedies for a vast number of ailments that plague us. If feeling good is something you are looking for you'll need to do a little moving everyday.  Walk, swim, yoga, sports, the gym can all go a long way when it comes to feeling good.  Active lifestyles promote a healthier digestion. Personally I have found that yoga or stretching for an hour every day can really change your life and how you feel.  Yoga is an easy way to naturally effect every organ, tissue, cell and muscle in your body and the results are amazing.

12. Anise Seed

Anise has anti-spasmodic properties and helps to relax your digestive track and any cramping you may be feeling. It is also a carminative, which is just a fancy way to say that it is known to expel pent up gas and relieve the bloating that goes with it.

13.  Enzymes

Digestive enzymes are generally produced when we chew chew chew.  When we chew our saliva produces valuable enzymes Protease, Amalyse and Lipase.  The enzymes then make there way to our stomach and are used to aid in the process of digestion.  When we eat plants especially the green leafy raw kind more enzymes are added from the vegetables; however, if we do not chew enough, if we do not eat enough raw green vegetables and if we eat too many cooked or processed foods then there is a high likelihood that you are enzyme deficient.  I discovered this to be true about myself 3 years ago when I was suffering from allergies.    There are many digestive enzymes you can look into taking. Bromelain can help your body digest proteins better or Super Enzymes are great as an all overall supplement  An enzyme supplement that I have found to be particularly helpful has been Allerase. Enzyme supplements can be found at your local health store or online at http://vitacost.com. 



14.  Probiotics
 
There are about 1000 different bacterial species that can be found in the human gut, including microorganisms like Lactobacillus acidophilus. Each individual is host to its own subgroup of around 160 of those species, like a unique fingerprint. Humans actually have more bacterial cells than human cells - in fact, we are 90% bacteria, and only 10% human cells.

Most of these estimated 100 trillion live bacteria perform valuable functions in our gastrointestinal system, including helping to manage undesirable microorganisms and relieving occasional gas, indigestion and irregularity.

The World Health Organization (WHO) defines probiotics as "live microorganisms which when administered in adequate amounts confer a health benefit on the host". Probiotics are acidophilus-type bacteria that benefit our gastrointestinal tract and aid digestion. The best on the market over the counter that I have found is "Healthy Trinity".  Personally this brand has been a life saver in our lives as well as our dogs lives.


15.  Fermented Foods

Eating fermented foods is something that our ancestors did regularly but with the modern day convenience of processed and packaged food the art of fermentation is left to the  hard core believers.  When you eat a fermented food it is like eating a food that has been partially digested.  It restores the proper balance of good bacteria in the gut.  They are a great source of enzymes that can help you with your digestion. Fermented foods can actually increase your vitamin count and aid in nutritional absorption.  Fermentation can help preserve good food for longer, it is inexpensive and full of flavor.  Go crazy make your own.

Kombucha
Kefir
Salsa
Kefir Soda Pop
BBQ Natto with Shrimp
Traditional Korean Kimchi from Homemade Mommy
Easy Homemade Sauerkraut from Gutsy by Nature
Sauerkraut from Cheerfully Imperfect
Ridiculously Easy Homemade Dill Pickles from Primally Inspired
Lacto-Fermented Banana Peppers from Elston Backyard Farms
Easy Homemade Ginger Carrot Sauerkraut from The Savory Lotus
Fermented Apple Juice from Oh Lardy
Homemade Soda from Cheerfully Imperfect
Fermented Beet Kvass from The Yogi Mami
Coconut Water Kefir Beet Kvass from The Healthy Habit Coach
Lychee Coconut Water Kefir from Loula Natural
Fermented Ketchup from Homemade Mommy
Not Your Mama’s Yogurt from The Yogi Mami
Simple Milk Kefir from Cheerfully Imperfect
Coconut Milk Yogurt from Gutsy by Nature
Traditional Sourdough Bread from Pure Traditions
Savory Soured Oatcakes from Cheerfully Imperfect
Real Ranch Dressing from Homemade Mommy
Mason Jar Sangria from The Darling Bakers
Lacto-Fermented Ketchup from Suzy Homemaker
Spicy Fermented Cranberry Orange Relish from Homemade Mommy



 SOURCE:   
EVERYDAY ROOTS, 
UNDERGROUND HEALTH
CHEESE SLAVE
 


Disclaimer: The entire contents of this website are based upon the opinions of I'm Holistic, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experiences of I'm Holistic. I'm Holistic encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

Read More

Peeling the layers of a sugar disorder

Wow, how silly am I... here I thought that because I had reversed my diabetes II that all of my sugar battles had been won.  How wrong was I?   Little did I know that I needed to also continue to stick to a hypoglycemic diet.  I had been so focused on my new plan that I lost site of balancing my proteins.  It is true that you need the great raw organic vegetables and fruits, the minerals, ph balance at 7.0, however, it is also true that you need to work harder at balancing proteins and complex carbs.  The challenge for me has always been trying to find non-animal proteins as I generally only eat fish periodically.  We'll go deeper into this in a little bit.

For the last 3 weeks I had been noticing a pattern in how I've been feeling.  Exhausted, claustrophobic,  night sweats, anxiety and nausea.  Like a roller coaster everyday my energy has been different from the last.  Then yesterday it dawned on me that it may be my blood sugar.  Curious I took the test.  My digital reader reported back a whopping 76.  So I decided to try a teaspoon of coconut oil,  a hardboiled egg, 1/4 of a tomato.  Within 20 minutes my blood sugar rose to 93.  Then 30 minutes later it dropped to 82.  By 2:00am my head was pounding, my chest felt closed in, I was nauseous, and my skin was clammy, by 3:00am I was vomiting off an on until 5:00am, this time my reading came in a 50.  Easily one of the worst nights I've had in a long time.  What happened?  Hypoglycemia happened.  

Hypoglycemia, also called low blood sugar, occurs from low glucose levels in your blood. Your brain needs a steady supply of glucose. Inadequate amounts may result in such symptoms as heart palpitations, anxiety, tremor, sweating and hunger. Serious effects include confusion, abnormal behavior, visual disturbances and even seizures or loss of consciousness. Diabetics and non-diabetics can have hypoglycemia.

Just like peeling an onion when you are peeling away at the disorders in your body you are very likely to uncover other issues that you may still need to attack head on.  Before my diabetes ever showed it's ugly head, I was diagnosed with hypoglycemia.  Now more than ever I realize that I am literally peeling the layers of a sugar disorder just like peeling an onion.  We've overcome the diabetes II and now it's time to attack the hypoglycemia by regulating my sugar levels.

What does this mean for me?  It means that modifications we'll need to be taken into consideration.  Great... what will I be allowed to eat now.  They say that many who are hypoglycemic also suffer from many food allergies and I guess if you were researching me I would say this is true.  Already on my avoid list... dairy, grain, beans, potatoes, gluten, sugar, fruits high in fructose and processed foods.  What does this leave me to eat?  How do I get back on track?  By making sure to balance in more protein and complex carbs.  Avoid everything on my avoid list.  Eating more frequently and smaller amounts.  Be patient, go for walks, get the kind've sleep that allows you to wake up naturally and drink plenty of water with minerals.  Be patient for at least a month of managing and monitoring your intake.

A couple of great resources that have helped me put together my grocery list is the alkalinity chart (click here) making sure to stay on the alkaline side 80% of the time while I balance proteins and foods with a Low GI as shown below.

The glycemic index measures the effects of carbohydrates on blood sugar levels and is most useful for diabetics, who have an excess of glucose, or sugar, in their blood stream. There are several protein foods that have a low glycemic value, which can provide essential this amino acid complex without spiking your blood sugar levels.

Here Is My List of Food to focus on for the next couple of weeks:

1. Poached Eggs

2. Steel Cut Oats (gluten free) or Quinoa

• Kiwi(1)
• teaspoon of coconut butter
• teaspoon of cinnamon
• 4 drops of vanilla liquid stevia

3. Fresh Vegetable shake

• Brocoli
• Turnip root
• Raddish
• Fresh Sprouts (fenugreek, raddish, brocoli)
• Celery
• Ginger
• Cinnamon
• (1) freshly squeezed grapefruit
• 1 Scoop of Jarrow Whey Protein (unflavored)
• 1/2 tsp of royal jelly
• Tsp of fish oil
• Tsp of Hemp oil
• Tsp of Kelp powder
• Tsp of Alfalfa powder
• 5 drops of trace minerals

4. Kale Chips

• Bake in the oven for 12 min at 350degrees
• Add a splash of coconut oil
• Garlic
• Nutritional Yeast

5. Hardboiled eggs - Whites only (2)

6. Celery (2-4 cut) w/almond butter

7. Green Apples (1/4) w/almond butter

8. 10 Almonds

9. Fresh garden salad

• Kale
• Apple slices
• Sprouts
• Carrots
• Celery
• Brocoli
• Shaved almonds
• Avocado
• Egg
• Tomato
• Lentil
• Fish 
• Freshly made dressing (balsamic / olive oil)

10.  Chia Chai Porridge / Pudding

• 8 oz of Coconut Milk (organic, 100% coconut milk no other additives)
• 2 tablespoons of cinnamon
• 4 drops of liquid vanilla stevia
• 1/4 teaspoon of cloves
• Let sit in the refrigerator 'till pudding consistency

11.  Coconut Balls

• Shredded coconut(macaroon)
• Coconut oil
• Mix shredded coconut in a mixing bowl with just enough coconut oil to bind the mix into the consistency of cookie dough.
• 4 drops of vanilla liquid stevia
• 1 teaspoon of raw honey
• freeze until the mix is almost solid
• When the mix is just about solid scoop into bite size balls.
• Store the coconut balls in a BPA free container in the freezer
• Grab one out whenever you feel you need a treat. 

12.  Nuts

• Walnuts
• Cashews

OTHER LOW GI OPTIONS

Fruits

Low GI
Cherries	22
Plums	24
Grapefruit	25
Peaches	28
Peach, canned in natural juice	30
Apples	34
Pears	41
Dried Apricots	32
Grapes	43
Coconut	45
Coconut Milk	41
Kiwi Fruit	47
Oranges	40
Strawberries	40
Prunes	29

Vegetables

Low GI
Frozen Green Peas	39
Frozen Sweet Corn	47
Raw Carrots	16
Boiled Carrots	41
Eggplant/Aubergine	15
Broccoli	10
Cauliflower	15
Cabbage	10
Mushrooms	10
Tomatoes	15
Chillies	10
Lettuce	10
Green Beans	15
Red Peppers	10
Onions	10

Legumes (Beans) - 20%

Low GI
Kidney Beans (canned)	52
Butter Beans	36
Chick Peas	42
Haricot/Navy Beans	31
Lentils, Red	21
Lentils, Green	30
Pinto Beans	45
Blackeyed Beans	50
Yellow Split Peas	32

Fowl

Protein is a satiating nutrient that will make you feel fuller longer and keep hunger at bay, according to Jennie Brand-Miller et al., in the book "The New Glucose Revolution: Low GI Eating Made Easy." Lean meat has a low-fat content, as fat is either trimmed from the cuts or the meat is from a non-fatty portion of the animal book authors say. And lean meat does not have a glycemic index, because it contains no carbohydrates that can raise blood sugar levels, according to the American Diabetes Association. Lean organic, range free, hormone free, antibitotic free meats such as chicken, turkey and Cornish hen without the skin, are high-protein foods conducive to a low-glycemic diet.

Fish

Fish is a high-protein source that does not have a glycemic value, according to the American Diabetes Association. In addition to its nutritive protein, it is also rich in omega-3 fatty acids, which help to lower cholesterol --- a common complication for Type 2 diabetics, according to MedlinePlus. These acids also help to boost concentration and energy levels, while reducing blood pressure and triglyceride levels in the blood, according to D. Banda-Nyirenda et al., in "Impact of Nutrition and Fish Supplementation on the Response to Anti Retroviral Therapy." Cod, salmon, herring and tuna are effective sources of omega-3 fatty acids as well as protein.

For anyone first reading this you could interpret this as a set back, however, for me it is a reminder that although I had reached my first goal there is still more work to be done and in order to reverse all of the years of damage it may take alot more patience and due diligence. For now and until I get my blood sugar regulated it is imperative that I maintain a diet that maintains a consistent glucose level.  One that does not allow my sugar to spike and helps me get off the sugar roller coaster.    My best advice for anyone going thru this is to keep a journal and find out what foods you feel the best on, which foods spike your levels and which foods keep you steady.  Be patient and stick to it.  Even after you stabilize keep an eye on it. 

Disclaimer: The entire contents of this website are based upon the opinions of I'm Holistic, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experiences of I'm Holistic. I'm Holistic encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

Read More

Healthy Snacks To Go...

HEALTHY SNACKS TO GO

Everyday we are on the go and every where we go we try to maximize on our daily routine by doing what is the quickest and easiest.  Unfortunately, for our bodies this is not always the best choice for our general health.  Below are some quick ideas for snacks on the go and items that you can carry with you everywhere you go.

You'll need.... 

• A small travel cooler about the size of a lunch box, or a little bigger if needed. 
• Containers - bpa free all sizes
• A knife
• A fork

Foods Great for travel:

• Avocado
• Hummus
• Carrots
• Broccoli
• Snap peas
• Celery (great with almond butter)
• Cucumbers
• Cabbage - just a few leaves (could be used to make wraps)
• Almond Butter
• Apples
• Bananas
• Berries
• Grapes
• Grapefruit
• Lemons (add to water all day)
• Hard Boiled Eggs
• Coconut Oil
• Vegenaise 
• Almonds (almonds, walnuts, cashews, raisin, pumpkin seed is a great trail mix)
• Walnuts
• Cashews
• Raisins
• Pumpkin seeds

All of the above are great for...

• grazing
• making cabbage wraps
• making a sampler
• making a salad

Dressing Base Ideas: (create a base with any of the following before hand and have in a container for use later)

• Vegennaise
• Balsamic Vinegar
• Brags Amino Acids - Soy

MY RECOMMENDED PERSONAL COOLER

Disclaimer: The entire contents of this website are based upon the opinions of I'm Holistic, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experiences of I'm Holistic. I'm Holistic encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

Read More

How do I help Acid Reflux

Acid reflux (GERD) why do we get it, and how do we help stop it?

The human body genuinely wants to find balance, in all forms -- GERD or acid reflux is simply a result of a long-standing pH imbalance. When too much acidic food is consumed, the stomach can not digest it completely. The excess undigested food then turns into acid waste, which causes stomach spasms or twitching leading to an increase in stomach gas. The gas increases and forces open the valve between the esophagus and stomach allowing stomach acid to retreat into the esophagus.

If you can take a moment to imagine a garbage can vs. a compost pile.. have you ever watched the rate at which live food metabolizes?  Have you ever seen your trash after a week of piling garbage and processed foods into it?   The live raw vegetables and fruit will metabolize, flatten out and become a useful gardening fertilizer where as the toxic garbage and processed foods will remain unchanged and if left over a period of time will spill over the top of your can.  Without the proper balance of live alkaline foods to help metabolize your a acidic high in protein foods your body will become overloaded and overwhelmed spilling over creating acid reflux.

For both immediate and long-term survival, the body must maintain balance between acidity and alkalinity. In fact, the link between dietary pH balance and various health issues has been recognized by physicians since the early 20th century.  Recently studies have shown that our protein intake has increased substantially, primarily due to the wide availability of protein that is available on a daily basis. Since protein is now a significant component of most meals, the bulk of the current American diet consists primarily of foods that leave an acidic residue within the body. This occurs when food is metabolized and broken down, leaving certain chemical and metallic residues which yield either acid or alkaline potentials of pH for the body.

Acid reflux sufferers know the importance of drinking water to stay hydrated, but most have never considered that water that is highly alkaline, with a pH of 9.0-the highest can be 100 times more effective in neutralizing acid in the body than ordinary bottled water.  Drinking distilled water and adding Trace Minerals 'Concentrace' can help your body achieve better alkalinity.




Disclaimer: The entire contents of this website are based upon the opinions of I'm Holistic, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experiences of I'm Holistic. I'm Holistic encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

Read More

Toxins toxins everywhere

We live in a toxic world, toxins are every where.  In our home,  food, water, even in the air.  The trick is to find ways to identify the hazards, reduce your exposure and find safe alternatives that will ultimately create a cleaner environment for ourselves and those we love.

It can be a challenge but it is possible to improve the quality of your life and those you live with by understanding the dangers of these toxins and removing them from your home. 

When you buy a product the first best practice is to read the back of the bottle, carton, or box.  What are the safety precautions?  What are the side effects? What are the ingredients?  Once you can easily identify items that are harmful to your health it may be easier for you to walk away from using it completely.  Some will say that the alternatives are more expensive while others will say the alternatives saved them by keeping them healthier, offering them a better quality of life free from excessive doctors visits.

If the majority of us believe that many products we use could be harmful to our health if ingested, why would we still buy the products?  Studies indicate most of us don't realize that exposure year after year can have prolonged effects on our health aiding in the contribution to many diseases or disorders.      Why do we ignore these exposures? Research has indicated that it is easier for most not to question our easy-clean, easy-care disposable lifestyle. Unfortunately, the result is an overload of toxins and chemicals collected in our bodies. That's right — we all carry around lead, mercury, flame retardants, bisphenol A (BPA), DDT, PCBs and others. Before utilizing any household cleaners, beauty care products or other common household items please read the label.  Research the ingredients and understand how it can effect your overall health.


GLOSSARY OF TOXINS:
Carcinogen  - a chemical that can cause cancer.
Developmental toxicant - a chemical that can produce adverse health effects prior to conception, during pregnancy and during childhood. The adverse health effects can manifest themselves in a variety of ways, including death, stillbirths, malformations, reduced birth weight, mental retardation, sensory loss, growth alteration and/or functional deficit.  Neurotoxin - a chemical that affects the nervous system, and can adversely affect intelligence, cause memory deficits, and result in cognitive and behavioral problems and sexual dysfunction, among other problems.
Reproductive toxicant - a chemical that adversely affects the male or female reproductive system.
Teratogen - a chemical that specifically causes birth defectives.

Common household toxic chemicals
Seven most common toxic chemicals found in your home:

Chemical	Health Effects*	Common Exposure Sources
Bisphenol A (BPA)	Birth defects; hormone disruptor	Polycarbonate plastic; canned foods and beverages
Lead	Toxic to brain and nervous system; decreased IQ; aggression and hyperactivity disorders	Lead based paint; household dust; outdoor soils; consumer products
Mercury	Toxic to brain and nervous system	Consumption of contaminated fish and shellfish
Perchlorate	Interferes with iodine uptake of thyroid gland, which regulates hormones necessary for proper development	Drinking water; consumption of irrigated crops; milk
Phthalates	Hormone disruptor; birth defects; reproductive disease; reduced sperm counts; heart disease; diabetes	Polyvinyl chloride plastic; household cleaners and other products with synthetic fragrance; cosmetics; food packaging
Polybrominated diphenyl ethers (PBDEs)	Interfere with brain development and may be linked to hyperactivity; toxic to reproductive system	Flame retardants used in electronics, polyurethane foam in upholstered furniture and mattresses, black out drapes and textiles that off-gas and can be found in household dust and food
Triclosan	Toxic to liver; disrupts thyroid hormone system (necessary for development); may cause cancer	Antibacterial agent used in liquid soap, beauty products and cleaning products

Disclaimer: The entire contents of this website are based upon the opinions of I'm Holistic, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experiences of I'm Holistic. I'm Holistic encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

Read More

A Recipe for Good Health

Whether you feel like something is coming on, or if you just want to maintain the best health there is a fairly simple recipe that I like to follow:

• Lots of Distilled Water with Concentrace Trace Minerals
• Lots of Raw Organic Fruits, Veggies, Herbs and Spices
• Sometimes Flash heated Organic Fruits, Veggies, Herbs and Spices
• Sometimes Dried Organic Fruits, Veggies, Herbs and Spices
• Sometimes  Organic Nuts and Seeds
• Sometimes Sprouted Grains & Sprouted Beans
• On occasion Fish, Range Free Turkey, Eggs 
• Rarely Grains, Beans and Potatoes

Always Avoid;

• Refined Sugar
• Processed Foods
• GMO
• Dairy
• Gluten

When you feel that your immune system needs a boost add:

• Probiotics - Natren "Healthy Trinity" at least a 30 day supply
• "Wellness Formula" by Source Naturals.

Disclaimer: The entire contents of this website are based upon the opinions of I'm Holistic, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experiences of I'm Holistic. I'm Holistic encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

Read More

The Magic Pill?

Everyone is searching for the magic pill... the magic pill to health, youth, no more aches and pains, weight loss and more.  While you can take a pill that says it will change your life the truth is the only way to really to change your life is to work on it from the inside out.   Secondly, The trouble with most pills is that their effect only lasts so long and may create other health concerns for you to fight later on in life.  Is it really worth the risk?  What if there was another way to at least try?

If you have an ache or pain most take ibuprofen, aspirin, acetaminophen... the pain is dulled or becomes non-existent generally; however, have you ever stopped to ask yourself why the pain and ache presented itself in the first place?  Obviously if you were recently injured this is your main contributor.  For many others their experience with pain is hourly, daily, weekly, monthly, and so on.  This is known as a chronic pain and for many it feels like it will never go away.  For many there is no diagnosis and for others it looks like chronic fatigue, fibromyalsia, diabetes or any other number of pain causing disorders.  The truth is in the discovery.

First, If you experience chronic pain then you should ask yourself why?  How?  When?  The best way to help identify what may be contributing to your pain is to start a journal.  Write about what you eat daily, the time, portions, whether you exercised, worked, drove around in your car, read a book, sat at the computer, watched tv.. etc.  Then write about your pain.  Give your pain a 1-10 scale 1 being great 10 being the worst, build your own special code.  Note in your journal how you feel when you wake up, how you feel mid day, if anything significant chances with any of your activities, and then again before you go to sleep at night.  It is important to note any changes before, during or after your activities.  By doing this it may help you identify patterns or possible items that may be contributing to your pains.

Second, start an elimination diet.  Take the next 4 weeks to rule out foods that may be causing the pain.  Remove everything except for green vegetables, sour fruits, fish, nuts and seeds.  For the first week eat any number of combinations you like of that list at anytime during the day. Drink plenty of distilled water with added Trace Minerals - Concentrace.  In the middle of week 2 introduce one item not on your list, whichever you crave the most, document how you feel before, during and after.  Continue to drink plenty of distilled water with added Trace Minerals - Concentrace.  At the end of week 3 add another item you are craving the most, document how you feel before, during and after.  Drink plenty of distilled water with Trace Minerals - Concentrace.  You are now at the end of week 4 you decide add or take away whatever you like.  Make sure to document the before, during and after.  Drink plenty of distilled water with Trace Minerals - Concentrace.  

By utilizing all of your journal activity you now have a great way to see what has been working for you.  By charting your progress each week you gain a great starting point to truly understanding what helps you understand your personal needs.  You'll know what truly makes you happy and what truly stresses you out.  From here you can determine which foods serve a purpose for you and which foods do not.  You'll be amazed at how easy it is to feel this, to understand this and to be able to now make better choices because of it.  

By doing these steps you'll discover the best way to your best is just to listen to yourself.  Pay attention to which foods make you feel great.... to which ones make you feel bad.  You choose based upon the experience of knowing how things make you feel.  The trick is to pay attention.. this is where most of us fail, somewhere along the way we forgot to pay attention.  One second, one moment and life goes on, but if we don't stop to pay attention, attention will pay us.  Just be, everybody, just be.  Make sure to write about it, remember it, embrace it, accept it.  Watch how things change in your life.  Write about your life as if you were the main character of your very own movie.   Stop for a moment to pay attention with appreciation.  Your Journey... Your Journal.... You are Your own Magic Pill.

Disclaimer: The entire contents of this website are based upon the opinions of I'm Holistic, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experiences of I'm Holistic. I'm Holistic encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

Read More

How Fats are Good

What You Need to Know about Fats

Fats are more important than you know.  The trick is learning which ones are the best for your and why.    Good fats help you maintain your energy levels. I have personally found that by eating a tablespoon of Virgin Coconut oil in the am and pm I have increased my energy levels two-fold and have successfully managed chronic fatigue.  

Healthy Fats are:

Preferred fuel for your heart	Useful antiviral agents (caprylic acid)	Useful for lowering cholesterol levels (palmitic and stearic acids)
Carriers for important fat-soluble vitamins A, D, E and K, and required for the conversion of carotene to vitamin A, for mineral absorption, and for a host of other biological processes	Effective as an anticaries, antiplaque and anti fungal agents (lauric acid)	Modulators of genetic regulation and prevent cancer (butyric acid)

Sources of healthy fats are:

Olives and Olive oil (for cold dishes)	Coconuts, and coconut oil (for all types of cooking and baking)	Butter made from raw grass-fed organic milk
Raw Nuts, such as, almonds or pecans	Organic pastured egg yolks	Avocados
Grass fed meats	Palm oil	Unheated organic nut oils

Another healthful fat you want to be mindful of is animal-based omega-3 found in Hemp Oil & Fish Oil.   Deficiency in this essential fat can cause or contribute to very serious health problems, both mental and physical, and may be a significant underlying factor of up to 96,000 premature deaths each year.

Fats are important to maintain fuel, energy, clarity, weight, and overall health.  Fats can be very useful when you are trying to get away from sugar and many have found that it helped the body overcome the sugar withdrawal.

Ultimately, if you leave a PH balanced life you'll want to include healthy fats into the equation to help your body function at it's fullest capacity.

A great example menu for the day would include:

• Am:  Egg (whites cooked, yolk not cooked), Grapefruit and Avocado
• Lunch:  Cabbage wrap with whatever you would put on a sandwich (add avocado, olive oil, hemp oil, etc)
• Pm:  Flash stir fry veggies with fish, cooked in coconut oil and a tablespoon of olive oil added after removed from the heat.
• In Between:  Snack on almonds, sour fruits, raw veggies, and seeds

Disclaimer: The entire contents of this website are based upon the opinions of I'm Holistic, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experiences of I'm Holistic. I'm Holistic encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

Read More

The most popular item we eat is killing us.

Did you know that the world's most popular food additive is the same ingredient that is causing obesity, diabetes, candida, allergies, and many other diseases and disorders.  On some level you must already know what I'm about to say?  Sugar!  

Stop the sugar.  Not only is sugar addictive but it is deadly.  Unfortunately, most of us don't realize just how much sugar is in the food we eat, how many foods actually turn into sugar in our bodies and how it is effecting each of us individually.  Research has reported that at one time we ate on average a couple of tablespoons a day.  Now that sugar is in our bread, ketchup, soy sauce, pasta and more... we are finding that the average person consumes 1 pound a day.  And yes the industry has gone out of their way to provide sugar free options for us; however, these options can be just as deadly as the sugar itself.

Most of us know that sugar is not healthy, but I don't think the majority of us have any idea truly how devastating sugar is. And reducing one's sugar consumption can be challenging as it is highly addictive, causing withdrawal symptoms such as headaches, mood swings, depression, fatigue, and cravings.  However, there are ways to help you overcome the withdrawals and successfully get off the sugar if you are willing.  Switching to sugar free is not an option either, the only real solution is to realize that it is all a really bad idea for our bodies.  It provides no nutritional value for us and actually takes away from our bodies ability to perform the way it was designed.  If you absolutely must have that sweet taste give Stevia a try.  It is a green plant that is sweet and full of nutrients which your body can actually find benefit from.  They've even packaged it and are now selling it at most local health food stores and some mainstream grocery stores.

Here is a list of foods to avoid....  (Click for a list of good foods to eat)

White Flour

Soda/Carbonated Drinks - ALL

Juice - ALL

Sports drinks - ALL

Pasta - ALL

Cereal - ALL

Potatoes

Bean's

Pastry's

Energy Replacement Bars

Cookies

Candy

Ice Cream

Desserts

Sweet fruit (Oranges, Bananas, Red Apples, Tropical, etc)

Jell-O

Milk

Creamer

Here is a list of items that can help during your transition....

• Probiotics - the refrigerated kind.  "Healthy Trinity" by Natren is my first choice followed by "Garden of Life.
• Fish Oil - Carlson's is the best and fish oil can help reduce the cravings while providing your body with fuel that it can use not only for your internal organs but for your brain as well.
• Avocados - Great food to help curb the cravings
• Coconut Oil - Cold Pressed also a great source of omega's while offering your body and brain essential fatty acids. (a tablespoon 3 times a day)
• Eggs - Cook the whites, and eat the yolks loose. (sunny side up, poached or any a protein shake)
• Distilled water with a freshly squeezed lemon
• Dandelion root (2 tablespoons a day of the powder or 4 capsules in the am/pm)
• Grapefruit
• Stevia - Packets,  French Vanilla Stevia Liquid Extract 2 Ounces, Shaker 

 

Here are 148 reasons why you should stop eating sugar.

       SUGAR CAN:

1. Suppress the immune system.
2. Upset the mineral relationships in the body.
3. Cause hyperactivity, anxiety, difficulty concentrating, and crankiness in children.
4. Produce a significant rise in triglycerides.
5. Contribute to the reduction in defense against bacterial infection (infectious diseases).
6. Cause a loss of tissue elasticity and function, the more sugar you eat the more elasticity and function you loose.
7. Reduce high density lipoproteins.
8. Lead to chromium deficiency.
9. Lead to cancer of the ovaries.
10. Increase fasting levels of glucose.
11. Cause copper deficiency.
12. Interfere with absorption of calcium and magnesium.
13. Weaken eyesight.
14. Raise the level of a neurotransmitters: dopamine, serotonin, and norepinephrine.
15. Cause hypoglycemia.                                
16. Produce an acidic digestive tract.
17. Cause a rapid rise of adrenaline levels in children.
18. Cause mal-absorption leading to dis-functional bowel disease.
19. Cause premature aging.
20. Lead to alcoholism.
21. Cause tooth decay.
22. Contribute to obesity
23. High intake of sugar increases the risk of Crohn's disease, and ulcerative colitis.
24. Cause changes frequently found in person with gastric or duodenal ulcers.
25. Cause arthritis.
26. Cause asthma.
27. Greatly assist the uncontrolled growth of Candida Albicans.
28. Cause gallstones.
29. Cause heart disease.
30. Cause appendicitis.
31. Cause multiple sclerosis.
32. Cause hemorrhoids.
33. Cause varicose veins.
34. Elevate glucose and insulin responses in oral contraceptive users.
35. Lead to periodontal disease.
36. Contribute to osteoporosis.
37. Contribute to saliva acidity.
38. Cause a decrease in insulin sensitivity.
39. Lower the amount of Vitamin E (alpha-Tocopherol  in the blood.
40. Decrease growth hormone.
41. Increase cholesterol.
42. Increase the systolic blood pressure.
43. Cause drowsiness and decreased activity in children.
44. High sugar intake increases advanced glycation end products (AGEs)(Sugar bound non-enzymatically to protein)
45. Interfere with the absorption of protein.
46. Cause food allergies.
47. Contribute to diabetes.
48. Cause toxemia during pregnancy.
49. Contribute to eczema in children.
50. Cause cardiovascular disease.
51. Impair the structure of DNA
52. Change the structure of protein.
53. Make our skin age by changing the structure of collagen.
54. Cause cataracts.
55. Cause emphysema.
56. Cause atherosclerosis.
57. Promote an elevation of low density lipoproteins (LDL).
58. High sugar intake can impair the physiological homeostasis of many systems in the body.
59. Lower the enzymes ability to function.
60. Intake is higher in people with Parkinson’s disease.
61. Cause a permanent altering the way the proteins act in the body.
62. Increase the size of the liver by making the liver cells divide.
63. Increase the amount of liver fat.
64. Increase kidney size and produce pathological changes in the kidney.
65. Damage the pancreas.
66. Increase the body's fluid retention.
67. Restrict bowel movements.
68. Cause myopia (nearsightedness).
69. Compromise the lining of the capillaries.
70. Make the tendons more brittle.
71. Cause headaches, including migraine.
72. Play a role in pancreatic cancer in women.
73. Adversely affect school children's grades and cause learning disorders..
74. Cause an increase in delta, alpha, and theta brain waves.
75. Cause depression.
76. Increase the risk of gastric cancer.
77. Cause dyspepsia (indigestion).
78. Increase your risk of getting gout.
79. Increase the levels of glucose in an oral glucose tolerance test over the ingestion of complex carbohydrates.
80. Increase the insulin responses in humans consuming high-sugar diets compared to low sugar diets. 
81. Reduce learning capacity.
82. Cause less effective functioning of two blood  proteins, albumin, and lipoproteins, which may reduce the body’s ability to handle fat and cholesterol.
83. Contribute to Alzheimer’s disease.
84. Cause platelet adhesiveness.
85. Cause hormonal imbalance; some hormones become underactive and others become overactive. 
86. Lead to the formation of kidney stones.
87. Lead to the hypothalamus to become highly sensitive to a large variety of stimuli.
88. Lead to dizziness.
89. Cause free radicals and oxidative stress.
90. Significantly increases platelet adhesion for anyone with peripheral vascular disease .
91. Can lead to biliary tract cancer.
92. Feed cancer.
93. Cause and increase the risk for a pregnant mother to deliver a small-for-gestational-age (SGA) infant.
94. Lead to substantial decrease in gestation duration among adolescents.
95. Slow food's travel time through the gastrointestinal tract.
96. Increase the concentration of bile acids in stools and bacterial enzymes in the colon. This can modify bile to produce cancer-causing compounds and colon cancer.
97. Increase estradiol (the most potent form of naturally occurring estrogen) in men.
98. Combine and destroy phosphatase, an enzyme, which makes the process of digestion more difficult.
99. Be a risk factor of gallbladder cancer.
100. Be an addictive substance.
101. Be intoxicating, similar to alcohol.
102. Exacerbate PMS.
103. Can affect the amount of carbon dioxide premature babies produce.
104. Be changed in the body into 2 to 5 times more fat in the bloodstream than it does starch.
105. Promote excessive food intake in obese subjects.
106. Worsen the symptoms of children with attention deficit hyperactivity disorder (ADHD).
107. Adversely affects urinary electrolyte composition.
108. Slow down the ability of the adrenal glands to function.
109. Induce abnormal metabolic processes in a normal healthy individual and to promote chronic degenerative diseases.
110. Cut off oxygen to the brain if administered as I.Vs (intravenous feedings) of sugar water.
111. Be a risk factor in lung cancer.
112. Increase the risk of polio.
113. Intake can cause epileptic seizures.
114. Cause high blood pressure in obese people.
115. Induce cell death.
116. Increase the amount of food that you eat.
117. Can increase an antisocial behavior in juveniles
118. Lead to prostrate cancer.
119. Dehydrate newborns.
120. Increase the estradiol in young men.
121. Cause low birth weight babies.
122. Cause schizophrenia
123. Raise homocysteine levels in the blood stream. 
124. Increase the risk of breast cancer. 
125. Can increase your risk of getting cancer of the small intestine. 
126. Cause laryngeal cancer.
127. Induce salt and water retention.
128. Contribute to mild memory loss.
129. Decrease the intake of many essential nutrients.
130. Increase the total amount of food consumed.
131. Result in a heightened preference for sucrose relative to water at 6 months and 2 years of age.
132. Cause constipation.
133. Causes varicose veins.
134. Can cause brain decay in pre-diabetic and diabetic women.
135. Can increase the risk of stomach cancer.
136. Cause metabolic syndrome.
137. Increase neural tube defects in embryos.
138. Be a factor in asthma.
139. Increase your chances of getting irritable bowel syndrome.
140. Affect central reward systems.
141. Cancer of the rectum.
142. Endometrial cancer.
143. Cause renal (kidney) cell carcinoma.
144. Cause liver tumors.
145. Cause endemetrosis
146. Cause yeast infections
147. Cause mood swings
148. Cause allergies 

 

 REFERENCES:

Sanchez, A., et al. "Role of Sugars in Human Neutrophilic Phagocytosis,"  American Journal of Clinical Nutrition. Nov 1973;261:1180-1184.

    Bernstein, J., et al. "Depression of Lymphocyte Transformation Following Oral Glucose Ingestion." American Journal of Clinical Nutrition.1997;30:613.

Couzy, F., et al."Nutritional Implications of the Interaction Minerals," Progressive Food and Nutrition Science 17;1933:65-87.

Goldman, J., et al.  "Behavioral Effects of Sucrose on Preschool Children." Journal of Abnormal Child Psychology.1986;14(4):565-577.

Scanto, S. and Yudkin, J. "The Effect of Dietary Sucrose on Blood Lipids, Serum Insulin, Platelet Adhesiveness and Body Weight in Human Volunteers,"  Postgraduate Medicine Journal. 1969;45:602-607.

Ringsdorf, W., Cheraskin, E. and Ramsay R. "Sucrose,Neutrophilic Phagocytosis and Resistance to Disease," Dental Survey. 1976;52(12):46-48.

Cerami, A., Vlassara, H., and Brownlee, M."Glucose and Aging." Scientific American. May 1987:90.  

     Lee, A. T. and Cerami, A. "The Role of Glycation in Aging." Annals of the New York Academy of Science. 663:63-67.

Albrink, M. and Ullrich I. H. "Interaction of Dietary Sucrose and Fiber on Serum Lipids in Healthy Young Men Fed High Carbohydrate Diets." American Journal of Clinical  Nutrition. 1986;43:419-428.

    Pamplona, R., et al. “Mechanisms of Glycation in Atherogenesis.” Medical Hypotheses. Mar 1993;40(3):174-81.

Kozlovsky, A., et al.  "Effects of Diets High in Simple Sugars on Urinary Chromium Losses."  Metabolism. June 1986;35:515-518.

Takahashi, E., Tohoku University School of Medicine, Wholistic Health Digest. October 1982:41.

Kelsay, J., et al. "Diets High in Glucose or Sucrose and Young Women."  American Journal of Clinical Nutrition. 1974;27:926-936.

      Thomas, B. J., et al. “Relation of Habitual Diet to Fasting Plasma Insulin Concentration and the Insulin Response to Oral Glucose,” Human Nutrition Clinical Nutrition. 1983; 36C(1):49_51.

Fields, M.., et al. "Effect of Copper Deficiency on Metabolism and Mortality in Rats Fed Sucrose or Starch Diets," Journal of Clinical Nutrition. 1983;113:1335-1345.

Lemann, J. "Evidence that Glucose Ingestion Inhibits Net Renal Tubular Reabsorption of Calcium and Magnesium." Journal Of Clinical Nutrition. 1976 ;70:236-245.

Acta Ophthalmologica Scandinavica. Mar 2002;48;25.

      Taub, H. Ed. "Sugar Weakens Eyesight," VM NEWSLETTER;May 1986:6

"Sugar, White Flour Withdrawal Produces Chemical Response." The Addiction Letter .Jul 1992:4.

Dufty, William. Sugar Blues. (New York:Warner Books, 1975).

Jones, T. W., et al. “Enhanced Adrenomedullary Response and Increased Susceptibility to Neuroglygopenia: Mechanisms Underlying the Adverse Effect of Sugar Ingestion in Children.” Journal of Pediatrics. Feb 1995;126:171-7.

Lee, A. T.and Cerami A. "The Role of Glycation in Aging." Annals of the New York Academy of Science.1992;663:63-70.

Abrahamson, E. and Peget, A.. Body, Mind and Sugar. (New York:Avon,1977.}

Glinsmann, W., Irausquin, H., and Youngmee, K. “Evaluation of Health Aspects of Sugar Contained in Carbohydrate Sweeteners. F. D. A. Report of Sugars Task Force.” 1986:39.

    Makinen K.K.,et al. “A Descriptive Report of the Effects of a 16_month Xylitol Chewing_Gum Programme Subsequent to a 40_Month Sucrose Gum Programme.” Caries Research. 1998; 32(2)107-12.

   Riva Touger-Decker and Cor van Loveren, “Sugars and Dental Caries.”

Am. J. Clin.Nut. Oct 2003; 78:881-892.

Keen, H., et al. "Nutrient Intake, Adiposity, and Diabetes." British Medical Journal. 1989; 1: 655-658.

Tragnone, A. et al. “Dietary Habits as Risk Factors for Inflammatory Bowel Disease.”  Eur J Gastroenterol Hepatol. Jan 1995;7(1):47-51.

Yudkin, J. Sweet and Dangerous.. (New York;Bantam Books:1974), 129.

Darlington, L., Ramsey, N. W. and Mansfield, J. R. "Placebo_Controlled, Blind Study of Dietary Manipulation Therapy in Rheumatoid Arthritis," Lancet.  Feb 1986;8475(1):236-238.

Powers, L. "Sensitivity: You React to What You Eat." Los Angeles Times. Feb. 12, 1985.

Cheng, J., et al.  “Preliminary Clinical Study on the Correlation Between Allergic Rhinitis and Food Factors.” Lin Chuang Er Bi Yan Hou Ke Za Zhi Aug 2002;16(8):393-396.

Crook, W. J.  The Yeast Connection. (TN:Professional Books, 1984)..

Heaton, K. "The Sweet Road to Gallstones." British Medical Journal. Apr 14, 1984; 288:1103-1104.

    Misciagna, G., et al. American Journal of Clinical Nutrition. 1999;69:120-126.

Yudkin, J. "Sugar Consumption and Myocardial Infarction." Lancet..Feb 6, 1971;1(7693):296-297.

Reiser, S. "Effects of Dietary Sugars on Metabolic Risk Factors Associated with Heart Disease." Nutritional Health. 1985;203-216.

Cleave, T. The Saccharine Disease. (New Canaan, CT: Keats Publishing, 1974).

Erlander, S. "The Cause and Cure of Multiple Sclerosis, The Disease to End Disease. Mar 3, 1979;1(3):59-63.

Cleave, T. The Saccharine Disease. (New Canaan, CT: Keats Publishing, 1974.)

Cleave, T. and Campbell, G. Diabetes, Coronary Thrombosis and the Saccharine Disease: (Bristol, England, John Wrightand Sons, 1960).

Behall, K. "Influence of Estrogen Content of Oral Contraceptives and Consumption of Sucrose on Blood Parameters." Disease Abstracts International. 1982;431-437.         

Glinsmann, W., Irausquin, H., and K. Youngmee. Evaluation of Health Aspects of Sugar Contained in Carbohydrate Sweeteners. F. D. A. Report of Sugars Task Force.1986;39:36_38.

Tjäderhane, L. and Larmas, M. “A High Sucrose Diet Decreases the Mechanical Strength of Bones in Growing Rats.” Journal of Nutrition. 1998:128:1807-1810.

Appleton, N. New York: Healthy Bones. Avery Penguin Putnam:1989.

Beck_Nielsen H., Pedersen O., and Schwartz S. “Effects of Diet on the Cellular Insulin Binding and the Insulin Sensitivity in Young Healthy Subjects." Diabetes. 1978;15:289-296 .

Mohanty P.  et al. “Glucose Challenge Stimulates Reactive Oxygen Species (ROS) Generation by Leucocytes.”Journal of Clinical Endocrinology and Metabolism. Aug 2000; 85(8):2970-2973.

Gardner, L. and Reiser, S. "Effects of Dietary Carbohydrate on Fasting Levels of Human Growth Hormone and Cortisol."  Proceedings of the Society for Experimental Biology and Medicine. 1982;169:36-40.

Reiser, S. "Effects of Dietary Sugars on Metabolic Risk Factors Associated with Heart Disease." Nutritional Health. 1985;203:216.

Preuss, H. G. “Sugar-Induced Blood Pressure Elevations Over the Lifespan of Three Substrains of Wistar Rats.” J Am Coll of Nutrition, 1998;17(1) 36-37.

Behar, D., et al. “Sugar Challenge Testing with Children Considered Behaviorally Sugar Reactive." Nutritional Behavior. 1984;1:277-288.

Furth, A. and Harding, J. "Why Sugar Is Bad For You." New Scientist.”Sep 23, 1989;44.

Lee AT, Cerami A. “Role of Glycation in Aging.” Ann N Y Acad Sci. Nov 21,1992 ;663:63-70.

Appleton, N. New York:Lick the Sugar Habit.  (New York:Avery Penguin Putnam:1988).

"Sucrose Induces Diabetes in Cat." Federal Protocol. 1974;6(97).

Cleave, T.:The Saccharine Disease: (New Canaan Ct: Keats Publishing, Inc., 1974).131.

Vaccaro O., Ruth, K. J. and Stamler J. “Relationship of Postload Plasma Glucose to Mortality with 19 Year Follow-up.”  Diabetes Care. Oct 15,1992;10:328-334.

Tominaga, M., et al, “Impaired Glucose Tolerance Is a Risk Factor for Cardiovascular Disease, but Not Fasting Glucose.” Diabetes Care. 1999:2(6):920-924.

Lee, A. T. and Cerami, A. "Modifications of Proteins and Nucleic Acids by Reducing Sugars: Possible Role in Aging." Handbook of the Biology of Aging. (New York: Academic Press, 1990.).

Monnier, V. M. "Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process." Journal of Gerontology 1990:45(4 ):105-110.

Dyer, D. G., et al. "Accumulation of Maillard Reaction Products in Skin Collagen in Diabetes and Aging." Journal of Clinical Investigation. 1993:93(6):421-422.

Veromann, S.et al.”Dietary Sugar and Salt Represent Real Risk Factors for Cataract Development.” Ophthalmologica. Jul-Aug 2003 ;217(4):302-307.

Monnier, V. M. "Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process." Journal of Gerontology. 1990:45(4):105-110.

Schmidt A.M. et al. “Activation of receptor for advanced glycation end products: a mechanism for chronic vascular dysfunction in diabetic vasculopathy and atherosclerosis.” Circ Res.1999 Mar 19;84(5):489-97.

Lewis, G. F. and  Steiner, G. “Acute Effects of Insulin in the Control of VLDL Production in Humans. Implications for Theinsulin-resistant State.” Diabetes Care. 1996 Apr;19(4):390-3

R. Pamplona, M. .J., et al.  "Mechanisms of Glycation in Atherogenesis." Medical Hypotheses. 1990;40:174-181.

Ceriello, A. “Oxidative Stress and Glycemic Regulation.” Metabolism. Feb 2000;49(2 Suppl 1):27-29.

Appleton, Nancy. New York; Lick the Sugar Habit. (New York:Avery Penguin Putnam, 1988).

Hellenbrand, W. ”Diet and Parkinson's Disease. A Possible Role for the Past Intake of Specific Nutrients. Results from a Self-administered Food-frequency Questionnaire in a Case-control Study.” Neurology. Sep 1996;47(3):644-650 Cerami, A., Vlassara, H., and Brownlee, M. "Glucose and Aging." Scientific American. May 1987: 90.   

 Goulart, F. S. "Are You Sugar Smart?" American Fitness.  Mar-Apr 1991: 34-38.

Yudkin, J., Kang, S. and Bruckdorfer, K. "Effects of High Dietary Sugar."  British Journal of Medicine.  Nov 22, 1980;1396.

Goulart, F. S. "Are You Sugar Smart?" American Fitness. March_April 1991: 34-38

Nash, J. "Health Contenders." Essence. Jan 1992-23: 79_81.

Grand, E. "Food Allergies and Migraine."Lancet. 1979:1:955_959.

Michaud, D. ”Dietary Sugar, Glycemic Load, and Pancreatic Cancer Risk in a                           Prospective Study.” J Natl Cancer Inst. Sep 4, 2002 ;94(17):1293-300.

Schauss, A.  Diet, Crime and Delinquency. (Berkley Ca; Parker House, 1981).

Christensen, L. "The Role of Caffeine and Sugar in Depression." Nutrition Report. Mar 1991;9(3):17-24.

Cornee, J., et al. "A Case-control Study of Gastric Cancer and Nutritional Factors in Marseille, France," European Journal of Epidemiology. 1995;11:55-65.

Yudkin, J. Sweet and Dangerous.(New York:Bantam Books,1974) 129.

Reiser, S., et al. “Effects of Sugars on Indices on Glucose Tolerance in Humans." American Journal of Clinical Nutrition. 1986:43;151-159.

Reiser,S., et al. “Effects of Sugars on Indices on Glucose Tolerance in Humans." American Journal of Clinical Nutrition. 1986;43:151-159.

Molteni, R, et al. “A High-fat, Refined Sugar Diet Reduces Hippocampal Brain-derived Neurotrophic Factor, Neuronal Plasticity, and Learning.” NeuroScience. 2002;112(4):803-814.

Monnier, V., “Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process.” Journal of Gerontology. 1990;45:105-111.

Frey, J. “Is There Sugar in the Alzheimer’s Disease?” Annales De Biologie Clinique. 2001; 59 (3):253-257.

Yudkin, J. "Metabolic Changes Induced by Sugar in Relation to Coronary Heart Disease and Diabetes." Nutrition and Health. 1987;5(1-2):5-8.

Blacklock, N. J., "Sucrose and Idiopathic Renal Stone."  Nutrition and Health. 1987;5(1-2):9-12.

      Curhan, G., et al. “Beverage Use and Risk for Kidney Stones in Women.” Annals of Internal Medicine. 1998:28:534-340.

Journal of Advanced Medicine. 1994;7(1):51-58.

Ceriello, A. “Oxidative Stress and Glycemic Regulation.” Metabolism. Feb 2000;49(2 Suppl 1):27-29.

Postgraduate Medicine. Sept 1969:45:602-07.

Moerman, C. J., et al. “Dietary Sugar Intake in the Etiology of Biliary Tract Cancer.” International Journal of Epidemiology. Ap 1993;2(2):207-214.

Quillin, Patrick, “Cancer’s Sweet Tooth.” Nutrition Science News. Ap 2000.

        Rothkopf, M.. Nutrition.  July/Aug 1990;6(4).

Lenders, C. M. “Gestational Age and Infant Size at Birth Are Associated with Dietary Intake among Pregnant Adolescents.” Journal of Nutrition. Jun 1997;1113-1117.

Bostick, R. M., et al. "Sugar, Meat.and Fat Intake and Non-dietary Risk Factors for Colon Cancer Incidence in Iowa Women." Cancer Causes & Control. 1994:5:38-53.

      Kruis, W., et al. "Effects of Diets Low and High in Refined Sugars on Gut Transit, Bile Acid Metabolism and Bacterial Fermentation.” Gut. 1991;32:367-370.

     Ludwig, D. S., et al. “High Glycemic Index Foods, Overeating, And Obesity.” Pediatrics. Mar 1999;103(3):26-32.

Yudkin, J and Eisa, O. “Dietary Sucrose and Oestradiol Concentration in Young Men”. Annals of Nutrition and Metabolism. 1988:32(2):53-55.

Lee, A. T. and Cerami A. "The Role of Glycation in Aging." Annals of the New York Academy of Science. 1992; 663:63-70.

Moerman, C. et al."Dietary Sugar Intake in the Etiology of Gallbladder Tract Cancer." Internat J of Epi. Ap 1993; 22(2):207-214.

"Sugar, White Flour Withdrawal Produces Chemical Response." The Addiction Letter. Jul 1992:4.

        Colantuoni, C., et al. “Evidence That Intermittent, Excessive Sugar Intake Causes Endogenous Opioid Dependence.” Obes Res. Jun 2002 ;10(6):478-488.

The Edell Health Letter. Sept 1991;7:1.

Sunehag, A. L., et al. “Gluconeogenesis in Very Low Birth Weight Infants Receiving Total Parenteral Nutrition” Diabetes. 1999 ;48 7991-8000).

Christensen L. et al. “Impact of A Dietary Change on Emotional Distress.” Journal of Abnormal Psychology .1985;94(4):565-79.

Nutrition Health Review. Fall 85. Sugar Changes into Fat Faster than Fat.”

Ludwig, D. S., et al. “High Glycemic Index Foods, Overeating and Obesity.” Pediatrics.Mar1999;103(3):26-32.

Girardi, N.L.” Blunted Catecholamine Responses after Glucose Ingestion in Children with Attention Deficit Disorder.” Pediatrics Research. 1995;38:539-542.

        Berdonces, J. L. “Attention Deficit and Infantile Hyperactivity.” Rev Enferm. Jan 2001;4(1)11-4

Blacklock, N. J. “Sucrose and Idiopathic Renal Stone.” Nutrition Health. 1987;5(1 & 2):9-17.

Lechin, F., et al. “Effects of an Oral Glucose Load on Plasma Neurotransmitters in Humans.” Neurophychobiology. 1992;26(1-2):4-11.

Fields, M. Journal of the  American College of  Nutrition. Aug 1998;17(4):317-321.

Arieff, A. I. Veterans Administration Medical Center in San Francisco. San Jose Mercury; June 12/86. “IVs of Sugar Water Can Cut Off Oxygen to the Brain.”

De Stefani, E.“Dietary Sugar and Lung Cancer: a Case Control Study in Uruguay.” Nutrition and Cancer. 1998;31(2):132_7.

Sandler, Benjamin P. Diet Prevents Polio.  Milwakuee, WI,:The Lee Foundation for for Nutritional Research, 1951.

Murphy, Patricia. “The Role of Sugar in Epileptic Seizures.” Townsend Letter for Doctors and Patients. May, 2001.

Stern, N. & Tuck, M. “Pathogenesis of Hypertension in Diabetes Mellitus.” Diabetes Mellitus, a Fundamental and Clinical Test. 2nd Edition, (Phil. A:Lippincott Williams & Wilkins, 2000)943-957.

Christansen, D. “Critical Care: Sugar Limit Saves Lives.” Science News. June 30, 2001;159:404.

Donnini, D. et al. “Glucose May Induce Cell Death through a Free Radical-mediated Mechanism.”Biochem Biohhys Res Commun.  Feb 15, 1996:219(2):412-417.

Allen S. Levine, Catherine M. Kotz, and Blake A. Gosnell . “Sugars and Fats: The Neurobiology of Preference “J. Nutr.2003 133:831S-834S.

Schoenthaler, S. The Los Angeles Probation Department Diet-Behavior Program: Am Empirical Analysis of Six Institutional Settings. Int J Biosocial Res 5(2):88-89.

Deneo-Pellegrini H,. et al.Foods, Nutrients and Prostate cancer: a Case-control study in Uruguay. Br J Cancer. 1999 May;80(3-4):591-7.

“Gluconeogenesis in Very Low Birth Weight Infants Receiving Total Parenteral Nutrition. Diabetes. 1999 Apr;48(4):791-800.

Yudkin, J. and Eisa, O.   “Dietary Sucrose and Oestradiol Concentration in Young Men. Annals of  Nutrition and  Metabolism. 1988;32(2):53-5.

Lenders, C. M. “Gestational Age and Infant Size at Birth Are Associated with Dietary Intake Among Pregnant Adolescents.” Journal of Nutrition 128; 1998::807-1810.

Peet, M. “International Variations in the Outcome of Schizophrenia and the Prevalence of Depression in Relation to National Dietary Practices: An Ecological

Analysis.” British Journal of Psychiatry. 2004;184:404-408.

Fonseca, V. et al.  “Effects of a High-fat-sucrose Diet on Enzymes in Homosysteine Metabolism in the Rat.” Metabolism. 200; 49:736-41.

Potischman, N, et.al.  “Increased Risk of Early-stage Breast Cancer Related to Consumption of Sweet Foods among Women Less than Age 45 in the United States." Cancer Causes Control. 2002 Dec;13(10):937-46.

Negri. E. et al. “Risk Factors for Adenocarcinoma of the Small Intestine.”

International Journal of Cancer.  1999:82:I2:171-174.

Bosetti, C. et al. “Food Groups and Laryngeal Cancer Risk: A Case-control Study from Italy and Switzerland.” International Journal of Cancer, 2002:100(3): 355-358.

Shannon, M. “An Empathetic Look at Overweight.”CCL Family Found.” Nov-Dec.1993. 20(3):3-5.

Harry G. Preuss, M.D., of Georgetown University Medical School

 “Health  After 50.” Johns Hopkins Medical Letter. May, 1994.

Allen, S. "Sugars and Fats: The Neurobiology of Preference." Journal of Nutrition. 2003;133:831S-834S.

Booth,  D.A.M. etc al. “Sweetness and Food Selection: Measurement of Sweeteners’ Effects on Acceptance.” Sweetness. Dobbing, J., Ed., (London:Springer-Verlag, 1987).

Cleve, T.L  On the Causation of Varicose Veins.  “Bristol, England, John Wright, 1960.”

Cleve, T.L  On the Causation of Varicose Veins.  “Bristol, England, John Wright, 1960”.

Ket, Yaffe et al. “Diabetes, Impaired Fasting Glucose and Development of Cognitive Impairment in Older Women. Neurology 2004;63:658–663.

Chatenoud, Liliane et al. “Refined-cereal Intake and Risk of Selected Cancers in Italy.” Am. J. Clinical Nutrition,  Dec 1999;70:1107-1110.

Yoo, Sunmi et al. “Comparison of Dietary Intakes Associated with Metabolic Syndrome Risk Factors in Young Adults: the Bogalusa Heart Study” Am J Clin Nutr. 2004 Oct;80(4):841-848.

Shaw, Gary M. et al. “Neural Tube Defects Associated with Maternal Periconceptional Dietary Intake of Simple Sugars and Glycemic Index.”

 Am. J. Clinical Nutrition, Nov 2003;78:972-978.

Krilanovich, Nicholas J. “Fructose Misuse, the Obesity Epidemic, the Special Problems of the Child, and a Call to Action “ Am. J. Clinical Nutrition,  Nov 2004;80:1446-1447.

Jarnerot, G., “Consumption of Refined Sugar by Patients with Crohn's Disease, Ulcerative colitis, or Irritable Bowel Syndrome.  Scand J Gastroenterol. 1983 Nov;18(8):999-1002.

Allen, S. "Sugars and Fats: The Neurobiology of Preference." J Nutr.

2003;133:831S-834S.

De Stefani E, Mendilaharsu M, and Deneo-Pellegrini H. Sucrose as a Risk Factor for Cancer of the Colon and Rectum: a Case-control Study in Uruguay. Int J Cancer. 1998 Jan 5;75(1):40-4.

Levi F, Franceschi S, Negri E, La Vecchia C.  “Dietary Factors and the Risk of Endometrial Cancer. Cancer. 1993 Jun 1;71(11):3575-3581.

Mellemgaard A. et al. “Dietary Risk Factors for Renal Cell Carcinoma in Denmark.” Eur J Cancer. 1996 Apr;32A(4):673-82.

Rogers AE, Nields HM, Newberne PM.  “Nutritional and Dietary Influences on Liver Tumorigenesis in Mice and Rats.  Arch Toxicol Suppl. 1987;10:231-43. Review.

http://mercola.com

Disclaimer: The entire contents of this website are based upon the opinions of I'm Holistic, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experiences of I'm Holistic. I'm Holistic encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

Read More