Tyler LeBaron has become the #1 source of information on hydrogen rich water. This talk, given to the Age Management Medicine Conference in November 2015 shows just how far he has come.Tyler also established the Molecular hydrogen Foundation last year, a non-profit organisation of the best scientific minds from around the world. To keep up to date with the 700+ studies on H2, his site is the place to go.
Tyler tested our UltraStream water filter, alkalizer and hydrogen infusion system and discovered its amazing H2 concentration ability.. almost four times as much infused H2 yet ata cost around 1/8 of an electric ionizer.
This lecture is almost an hour long, but well worth it if you are at all skeptical about the potential of hydrogen water.
Grey’s Anatomy star Ellen Pompeo likes to freeze her face – but with ice instead of Botox.
The 46-year-old actress has always felt she looks younger than she is, but in recent years she’s started to see a difference in her skin. Ellen feared her face was getting saggy so she has adopted a technique used by Hollywood actresses of yesteryear to try and maintain a youthful complexion.
“I fill up a bowl of ice and alkaline water, and I take it to my bathroom, and I splash my face like 10 times, until my face feels frozen,” she explained to Into The Gloss. “I do it after (cleansing) and I just feel like it tightens everything. Didn’t the old movie stars used to do it? I got this idea that my face feels puffy and it’s sagging, so I thought, ‘Let me just freeze it!’
“I’ve been reading and researching a lot about alkaline water, too, and its healing properties. They say if you have a cut and you stick your finger in alkaline water for like a day, it’ll heal faster. So I thought what if I just put alkaline water on my falling face, what’ll happen? Maybe it’ll pick it up?”
As well as her unusual face splashing routine, Ellen has regular facials to keep her skin in tip top condition. The star does her best to use paraben-free products and stick to a natural, organic plan as much as possible, but admits she has tried cosmetic procedures in the past.
“There’s only so much I can do at 45, I’m going to age, it’s fine,” she continued. “I don’t have Botox, I don’t have fillers, I don’t have anything, so you know, I really have to eat well and exercise and do everything, because I don’t want to put stuff in my face. I have done Botox before, and I can see why you’d get addicted to it. So I thought, if I have to see my lines, it’ll force me more to take care of myself. I guess because I make my living on camera, I’m vain? I think it’s important for me to look as good as I can look. I get paid to keep up my appearance, so I feel like I need to keep up my end of it.”
Forbes magazine has recently reported that Aldi is not only planning to expand their natural food selection, but also replace the confectionery at the checkout, designed to tempt customers while they wait, with healthier items.
This could be brilliant news for lower-income shoppers if the supermarket attaches their usual affordable price tag to the new products. On top of this the supermarket are also ensuring that all of it’s dairy products are free from artificial growth hormones and all private label products, that are reported to take up 90% of the store, are now free from synthetic, hydrogenated oils and added MSG. Jason Hart, Aldi’s CEO has said, “At Aldi, we truly care about our customers, and we’re responding with guilt-free checkout zones and increased food options they can feel good about”. This comes after Aldi’s existing efforts to make organic and healthy food’s affordable for everyone when they expanded their organic food range of products in 2014, while still maintaining their low-price positioning.
In 4 of 6 patients with IGT, intake of molecular hydrogen-rich water normalized the oral glucose tolerance test.
As you know we’re keeping up with all the new published studies on the beneficial effects of molecular hydrogen, similar to that produced by our UltraStream. This study looks great for the future of H2 for diabetes.
Supplementation of hydrogen-Rich Water improves lipid and glucose metabolism in patients with type 2 diabetes or impaired glucose tolerance.
Kajiyama S1, Hasegawa G, Asano M, Hosoda H, Fukui M, Nakamura N, Kitawaki J, Imai S, Nakano K, Ohta M, Adachi T, Obayashi H, Yoshikawa T.
Oxidative stress is recognized widely as being associated with various disorders including diabetes, hypertension, and atherosclerosis. It is well established that hydrogen has a reducing action. We therefore investigated the effects of hydrogen-rich water intake on lipid and glucose metabolism in patients with either type 2 diabetes mellitus (T2DM) or impaired glucose tolerance (IGT). We performed a randomized, double-blind, placebo-controlled, crossover study in 30 patients with T2DM controlled by diet and exercise therapy and 6 patients with IGT. The patients consumed either 900 mL/d of hydrogen-rich pure water or 900 mL of placebo pure water for 8 weeks, with a 12-week washout period. Several biomarkers of oxidative stress, insulin resistance, and glucose metabolism, assessed by an oral glucose tolerance test, were evaluated at baseline and at 8 weeks. Intake of hydrogen-rich water was associated with significant decreases in the levels of modified low-density lipoprotein (LDL) cholesterol (ie, modifications that increase the net negative charge of LDL), small dense LDL, and urinary 8-isoprostanes by 15.5% (P < .01), 5.7% (P < .05), and 6.6% (P < .05), respectively. Hydrogen-rich water intake was also associated with a trend of decreased serum concentrations of oxidized LDL and free fatty acids, and increased plasma levels of adiponectin and extracellular-superoxide dismutase. In 4 of 6 patients with IGT, intake of hydrogen-rich water normalized the oral glucose tolerance test.
In conclusion, these results suggest that supplementation with hydrogen-rich water may have a beneficial role in prevention of T2DM and insulin resistance.
Blastocystis, Giardia, Cryptosporiduium, Naegleria Fowleri. The Water Nasties we all need to know about.
We are getting more and more questions these days about these four nasties in drinking water. Each of them are seriously nasty in their own way, ranging from extreme diarrhea to brain eating amoeba, so it’s good to be able to plan around the possibility of finding it in your water.
We don’t want to panic you, and we must stress that if you are drinking municipal chlorinated water you are way ahead of people in the country.
One of the most common human parasites in the world, It has a global distribution.
It’s the most common parasitic infection in the USA, where it infected approximately one person in four of the total population during year 2000.Less developed areas had 100% infection rates.
High rates of infection are found in individuals in developed countries who work with animals.
Although the role of Blastocystis hominis in human disease is controversial, a systematic survey of research studies conducted by 11 infectious disease specialists from nine countries, found that over 95% of papers published in the last 10 years identified it as causing illness in healthy individuals.
We estimate that at least 1 billion people worldwide are cothout knowing and without feeling sick. Blastocystis may colonise the intestine for a long time (i.e. months or years).
So.. as you can see, Blasto is not really just a waterborne parasite.
How Blastocystis is transmitted is not known for certain, although the number of people infected seems to increase in areas where sanitation and personal hygiene is not adequate. Studies have suggested that risk of infection may increase through:
- ingesting contaminated food or water,
- exposure to a day care environment, or
- exposure to animals.
How can I prevent infection with Blastocystis?
- Wash your hands with soap and warm water after using the toilet, changing diapers, and before handling food.
- Teach children the importance of washing hands to prevent infection.
- Avoid water or food that may be contaminated.
- Wash and peel all raw vegetables and fruits before eating.
- When traveling in countries where the water supply may be unsafe, avoid drinking unboiled tap water and avoid uncooked foods washed with unboiled tap water.
Giardia lives inside the intestines of infected humans or other animals.
Infection is through ingesting or coming into contact with contaminated food, soil, or water. The Giardia parasite originates from contaminated items and surfaces that have been tainted by the feces of an infected carrier. So when I spent time exploring the feed creeks of our local water supply and discovered two young women excreting in the creek, I had good reason to conclude that our reservoir has Giardia.
Symptoms of Giardia may begin 2 days after infection, include violent diarrhea, excess gas, stomach or abdominal cramps, upset stomach, and nausea. Resulting dehydration and nutritional loss may need immediate treatment. Typical infection within an individual can be slight, resolve without treatment, and last between 2–6 weeks, although it can sometimes last longer and/or be more severe. Coexistence with the parasite is possible (symptoms fade), but you can remain a carrier and transmit it to others.
Giardia causes a disease called Giardiasis, which causes the villi of the small intestine to atrophy and flatten, resulting in malabsorption in the intestine. Lactose intolerance can persist after the eradication of Giardia from the digestive tract.
Person-to-person transmission accounts for the majority of Giardia infections and is usually associated with poor hygiene and sanitation. Giardia is found on the surface of the ground, in the soil, in undercooked foods, and water along with improper cleaning of fecal material from the hands after handling infected feces. Water-borne transmission is associated with the ingestion of contaminated water. In the U.S., outbreaks typically occur in small water systems using inadequately treated surface water. Venereal transmission happens through fecal-oral contamination. Additionally, diaper changing and inadequate hand washing are risk factors for transmission from infected children. Lastly, food-borne epidemics of Giardia have developed through the contamination of food by infected food-handlers.
The CDC recommends hand-washing and avoiding potentially contaminated food and untreated water.
How can I remove Giardia from my drinking water?
To kill or inactivate Giardia, bring your water to a rolling boil for one minute (at elevations above 6,500 feet, boil for three minutes) Water should then be allowed to cool, stored in a clean sanitized container with a tight cover, and refrigerated.
An alternative to boiling water is using a point-of-use filter. Not all home water filters remove Giardia. Filters that are designed to remove the parasite should have one of the following labels:
- Reverse osmosis,
- Absolute pore size of 1 micron or smaller.
Cryptosporidium is a microscopic parasite that causes the diarrheal disease cryptosporidiosis. Both the parasite and the disease are commonly known as “Crypto.”
There are many species of Cryptosporidium that infect animals, some of which also infect humans. The parasite is protected by an outer shell that allows it to survive outside the body for long periods of time and makes it very tolerant to chlorine disinfection.
While this parasite can be spread in several different ways, water (drinking water and recreational water) is the most common way to spread the parasite. Cryptosporidium is a leading cause of waterborne disease among humans in the United States and Australia.
Many but not all home water filters remove Cryptosporidium. Some filter designs are more suitable for removal of Cryptosporidium than others. Reverse osmosis filters do protect against Cryptosporidium. Some other types of filters that function by micro-straining also work. Look for a filter that has a pore size of 1 micron or less. This will remove microbes 1 micron or greater in diameter (Cryptosporidium, Giardia).
This little nasty gained press this year when a baby Australian died of it.
Naegleria fowleri (commonly referred to as the “brain-eating amoeba” or “brain-eating ameba”), is a free-living microscopic ameba*, (single-celled living organism). It can cause a rare and devastating infection of the brain called primary amebic meningoencephalitis (PAM). The ameba is commonly found in warm freshwater (e.g. lakes, rivers, and hot springs) and soil. Naegleria fowleri usually infects people when contaminated water enters the body through the nose. Once the ameba enters the nose, it travels to the brain where it causes PAM, which is usually fatal. Infection typically occurs when people go swimming or diving in warm freshwater places, like lakes and rivers.
The largest amount of experience in managing Naegleria fowleri-contaminated water supplies is in Australia, which had multiple deaths in four states during the 1970s and 1980s that were linked to swimming or having other nasal exposure to contaminated drinking water. The infections were linked to piping drinking water overland, sometimes for hundreds of kilometers, that resulted in the water being heated and having low disinfectant levels. These conditions allowed the water and pipes to become colonized by Naegleria fowleri. Several water systems in the states of Western Australia and South Australia continue to monitor regularly for Naegleria fowleri colonization in drinking water distribution systems . Experience gained in managing Naegleria fowleri contamination of specific water systems has prevented further infections in Australia since that time.
You cannot get infected from swallowing water contaminated with Naegleria.
It’s pretty simple really. Most water supplies are already alkaline.
So why are you paying premium dollars for bottled alkaline water – in plastic?
Yes, we’ve all accepted that drinking alkaline water was good for us and the metastudy we have on our website proves it.. but no-one asked about the water they already drink from their home tap and whether drinking $5 worth of bottled water (sent from Italy to Australia or America) a day will actually restore our alkaline balance.
So here’s the truth. It won’t! The best way to restore the alkaline minerals used up by our bodies in counteracting our acid overload is simple. Replace them in quantities sufficient to restore balance.
Sounds so simple, and it is. Yes, alkaline water will help, as will alkalizing foods, but for my money, taking the actual minerals in their original form is the obvious answer. That’s why every morning I take a glass of UltraStream water, and add a teaspoon of Alkaline Booster. That way I have my molecular hydrogen and my alkaline minerals aplenty.
Take a look at this video as I explain in full.
I’m biased. That’s obvious. After all, I invented the UltraStream water alkalizer, ionizer and H2 infusion system. But I am (at age 69) constantly remionded of WHY I care for myself. My GP tells me I am genetically susceptible to bowel cancer so he attempts to get me ‘bare-assed’ every couple of years for a colonoscopy. Each time it’s the same. ‘Some forms that may become carcinogenic’. I can’t help being slightly suspicious of this repetitive verdict because as I see it, any growth in your colon can be described this way.
Anyway, I was not surprised when I got this report in my inbox.
Baystate Noble Hospital has notified colonoscopy patients that the scopes used in their procedures may not have been properly disinfected.
(My thanks to Erin Elizabeth!)
Springfield-based Baystate Health said Friday that because of a lapse in disinfection procedures, 293 patients who had colonoscopies at Noble between June 2012 and April 2013 are at risk of As Baystate explained the situation Friday, Noble Hospital began using new colonoscopy equipment in June 2012. The new colonoscopies required a different approach to disinfection than instruments used previously at Noble.
Due to a failure in training, the disinfection of those endoscopes between procedures did not adequately expose the devices’ single water irrigation channel to high-level disinfection during the last phase of cleaning, Baystate said in a news release.
Sterilization issues involving endoscopes used to look inside the body for various procedures have cropped up across health care in recent years.
In 2015, failure to disinfect endoscopes possibly exposed 281 patients in Hartfordto drug-resistant bacteria and was also implicated in the deaths of two patients in California.
The duodenoscope is different than the endoscopes used for routine upper gastrointestinal endoscopy or colonoscopy, according to the FDA.
In 2013, an Atlanta outpatient surgery center sent letters to 456 colonoscopy clients warning them they may have been exposed to HIV as well as hepatitis B and C.
That same year, study at five hospitals nationwide finds that three out of 20 endoscopes retained bits of “biological dirt” from past patients, putting people at risk for hepatitis and infection, as reported in the AARP Health Talk website.
This national concern led Baystate Health last year to convene a multidisciplinary team to assess the safety of endoscopes and disinfection processes throughout the organization. This team continues its work, Baystate said.
Ronald Bryant, president of Baystate Noble, said:
“On behalf of Baystate Noble Hospital and Baystate Health, I apologize to all those affected by this failure in safety. The safety of our patients is our very highest priority, and we take full responsibility for our part in allowing these patients to have potentially received unsafe care.”
Bryant stayed on after the Baystate takeover. His tenure as head of the hospital goes back to 2011.
Dr. Stanley Strzempko, interim chief medical officer of Baystate Noble Hospital, said:
“We appreciate the partnership of the Department of Public Health in identifying this problem and responding to it. We’re working closely with the primary care providers of those affected to By
(Erin Elizabeth is a long time activist with a passion for the healing arts, working in that arena for a quarter century. Her site HealthNutNews.com is less than 2 years old but has already cracked the top 20 Natural Health sites worldwide.)
Soon after the World Health Organization announced that eating processed meat could increase the risk of cancer, another study has found that industrialised food additives could increase the risk of developing autoimmune diseases.
The study, lead by Prof. Aaron Lerner and Dr. Torsten Matthias, found that various additives commonly found in processed food can weaken the tight-junctions in the gut.
Tight-junctions perform vital functions:
- They hold cells together.
- They have what is called the Barrier function, which can be further subdivided into protective barriers and functional barriers serving purposes such as material transport and maintenance of osmotic balance:
- Tight Junctions help to maintain the polarity of cells by preventing the lateral diffusion of integral membrane proteins between the apical and lateral/basal surfaces, allowing the specialized functions of each surface (for example receptor-mediated endocytosis at the apical surface and exocytosis at the basolateral surface) to be preserved. This aims to preserve the transcellular transport.
- Tight Junctions prevent the passage of molecules and ions through the space between plasma membranes of adjacent cells, so materials must actually enter the cells (by diffusion or active transport) in order to pass through the tissue. Investigation using freeze-fracture methods in electron microscopy is ideal for revealing the lateral extent of tight junctions in cell membranes and has been useful in showing how tight junctions are formed. The constrained intracellular pathway exacted by the tight junction barrier system allows precise control over which substances can pass through a particular tissue. (Tight junctions play this role in maintaining the blood–brain barrier.) At the present time, it is still unclear whether the control is active or passive and how these pathways are formed. In one study for paracellular transport across the tight junction in kidney proximal tubule, a dual pathway model is proposed: large slit breaks formed by infrequent discontinuities in the TJ complex and numerous small circular pores.
In human physiology there are two main types of epithelia using distinct types of barrier mechanism. Dermal structures such as skin form a barrier from many layers of keratinised squamous cells. Internal epithelia on the other hand more often rely on tight junctions for their barrier function. This kind of barrier is mostly formed by only one or two layers of cells. It was long unclear whether tight cell junctions also play any role in the barrier function of the skin and similar external epithelia but recent research suggests that this is indeed the case.
Glucose (sugar), sodium (salt), fat solvents (emulsifiers), organic acids, gluten, microbial transglutaminase and nanometric particles are all culprits according to The Jerusalem Post.
Both Cassie and I are gluten intolerant and sometimes we wonder if Cassie is Celiac. So this article was of great interest to us.
Celiac disease was first described over 8,000 years ago by a Greek physician who had no idea that this disorder was a type of autoimmune reaction to gluten. (1) This information didn’t become clear for thousands of years later, when researchers realized that celiac patients were triggered by eating gluten, a protein found in numerous foods eaten all over the world (especially bread!).
Even in the past 50 years, we’ve come to understand much more about how celiac disease symptoms and gluten intolerance symptoms manifest, along with the dangers of untreated food allergies, such as malnutrition, stunted growth, neurological and psychiatric illness, and much more.
The Most Common Celiac Disease Symptoms
Celiac disease — often triggered by an allergy to gluten, a protein found in wheat, barley or rye grains — is believed to affect about a little less than 1 percent of all adults (most statistics indicate a diagnoses rate between 0.7 percent and 1 percent of the U.S. population). For people who have been diagnosed with celiac disease, following a gluten-free or gluten sensitivity diet is considered “medical nutrition therapy” and is the only definitive way to improve symptoms and prevent future health problems.
The presence of celiac disease and gluten intolerance has been rising significantly over the past several decades, although the debate is still out as to why this is. According to certain reports, celiac disease rates have risen by nearly 400 percent since the 1960s.
While celiac disease rates are still very low compared to other common chronic health problems — like cancer, diabetes, obesity or heart disease, for example — what’s alarming is that many experts in the field of food allergies and gluten intolerance believe the many more people might actually have celiac disease but not even realize it. For instance, researchers from the University of Chicago estimate that only about 15 percent to 17 percent of celiac cases are actually known in the U.S., making roughly 85 percent of people with celiac disease unaware of the problem. (2)
Many celiac disease symptoms boil down to dysfunction within the digestive track, including within the gut and intestines. Celiac disease is a type of autoimmune disease characterized by an inflammatory response to gluten that damages tissue within the small intestine. The small intestine is the tube-shaped organ between the stomach and large intestine, where a high percentage of nutrients are usually absorbed — however, in people with celiac disease this process stops working right.
According to the Celiac Disease Foundation, this disease can be difficult to diagnose because it affects people on all different levels in various ways. In fact, in people with gluten allergies it’s believed that there are hundreds of symptoms of celiac disease within the body that are related to the effects of the disease on the immune and digestive systems. (3)
Celiac disease symptoms typically include:
- cramping and abdominal pain
- diarrhea or constipation
- trouble concentrating or “brain fog“
- changes in weight
- sleep disturbances including insomnia
- chronic fatigue or lethargy
- nutrient deficiencies (malnutrition) due to absorption problems within the digestive tract
- chronic headaches
- joint or bone pains
- changes in mood, such an anxiety
- tingling numbness in the hands and feet
- irregular periods, infertility or recurrent miscarriage
- canker sores inside the mouth
- thinning hair and dull skin
Gluten is sometimes called a “silent killer” because it can be the source of lasting damage throughout the whole body, without someone even knowing it. The microbiome is considered “ground zero” for where celiac disease symptoms first start and spread throughout various tissue. Celiac disease symptoms can range in terms of intensity and depend on the person’s unique response, so not every person will experience the same reactions or signs.
For some people, practically no symptoms might be present. For others, their symptoms might start out as ongoing headaches, unexplained weight changes or feeling more anxious than usual. This can then continue to progress and turn into insomnia, feeling “wired but tired,” having joint pain, and even causing symptoms of depression and eventually cognitive decline or dementia in older people.
It can be hard to recognize celiac disease because symptoms are usually very similar to those caused by other digestive diseases and autoimmune conditions, such as irritable bowel syndrome (IBS), iron-deficiency anemia, food allergies like lactose intolerance, sensitivity to FODMAPs, or digestive disorders like inflammatory bowel disease and diverticulitis. (5)
Less Common, but More Serious, Celiac Disease Symptoms
While the list above represents more common symptoms of celiac disease, there have also been findings that suggest that damage done by this disease goes far beyond the gastrointestinal tract and that it manifests in ways different than what we previously thought. Research related to food allergies, including gluten intolerances, over the past few decades has revealed that gluten can have effects on almost every system in the body. (6) And whether or not someone displays any classic symptoms, all people with celiac disease are still at risk for long-term complications.
While not everyone with celiac disease will experience such drastic symptoms or problems, it’s possible that the underlying inflammatory reactions to gluten will cause health problems within the gut microbiome, brain, endocrine system, stomach, liver, blood vessels, smooth muscle and even the nuclei of cells. This is why celiac patients are at a higher risk for numerous diseases, including:
- Type 1 diabetes
- Heart complications
- Multiple sclerosis
- Skin disorders (like dermatitis or eczema)
- Autoimmune thyroid disease
- Anxiety or depression
- Other food allergies
What Causes Celiac Disease Symptoms?
A gluten allergy (or sensitivity, meaning the type that isn’t confirmed as celiac disease) increases the production of inflammatory cytokines. These are sent out from the immune system in order to attack perceived threats throughout the body. This happens in certain people due to a combination of both environmental and genetic factors. People with celiac disease usually are genetically predisposed to having a gluten allergy (including abnormalities in human leukocyte antigens and non-HLA genes), although having celiac disease in the family alone doesn’t mean someone will necessarily be diagnosed.
One of the hallmarks of celiac disease is elevated levels of antibodies formed from contact with gliadin, one compound that makes up the protein gluten. Exposure to gliadin can turn on specific genes in someone’s immune cells that trigger the release of cytokine chemicals. Cytokines are normally beneficial when they do their intended job — helping repair and protect the body from things like bacteria, viruses, infections and injuries. However, we know that cytokines are also pivotal players in causing chronic inflammation, the root of most diseases.
High inflammation levels are tied to generally poor health and higher rates of disease. High inflammation ups the risk for myriad health problems, including mental disorders, autoimmune diseases and even cancer. Research also suggests that people with other autoimmune disorders and diabetes are at a higher risk for having celiac disease because they share some of the same genetic factors and immune reactions.
Why and how exactly does gluten cause such problems? It all comes down to the chemical composition of this protein and how it impacts the digestive organs. Gluten is found in certain grains and is considered an “antinutrient.” Antinutrients can be both good and bad — for example, some are called “phytonutrients” and are found in many vegetables and fruits. Antinutrients are present in plants that have evolved to protect themselves from threats by forming “toxins” that repel insects, bugs, rodents and fungus.
Gluten is one type of natural antinutrient that acts like a toxin when humans eat it — since it can damage the lining of the gut, bind essential minerals making them unavailable to the body, and inhibit digestion and absorption of essential nutrients, including protein.
How Celiac Disease Affects the Digestive System
When celiac disease symptoms increase, it’s a result of gluten kicking off inflammatory responses that are tied to dysfunction mostly within the digestive, endocrine and central nervous systems. Much of the problem begins in the gut, where a large percentage of the immune system is actually held. When someone with celiac disease consumes gluten, essentially an “alarm” is sounded within the gut environment that sends the immune system into a tailspin.
Exposure to the gliadin protein increases gut permeability, which means small tears (or junctions) in the gut lining can open wider and allow for substances to pass through and enter the bloodstream. The immune system responds by damaging or destroying villi, which are the tiny protrusions that line the small intestines. Normally in someone who is healthy, the gut wall does a great job of keeping particles from emptying into the bloodstream, but irritations caused by food sensitives causes this system to break down.
This process is known as “leaky gut syndrome,” and when you develop this condition you can become highly susceptible to other food allergies or sensitivities that you didn’t previously have, due to the immune system working on overdrive to get things under control.
Gluten is also said to have certain “sticky” qualities that can interfere with proper absorption and digestion of important nutrients when people have a gluten intolerance, which leads to poorly digested food within the digestive tract, deficiencies and further inflammation. (8) When the immune system recognizes that foods aren’t being properly broken down within the intestines, leaky gut syndrome symptoms can increase as the body continues to assault the lining of the small intestine, causing reactions like abdominal pain, nausea, diarrhea, constipation and intestinal distress.
Leaky gut syndrome makes it possible for lipopolysaccharides to dysfunction, which are structural components of our small microbial cells that live within our guts. When these are able to penetrate the gut lining by sneaking through small openings in the gut wall, they increase systemic inflammation.
How Celiac Disease Affects the Central Nervous System
Many people think of celiac disease caused by food allergies as only damaging the digestive system, but in fact, the brain is one of the most susceptible organs to inflammation. Gluten increases inflammation and gut permeability but also can contribute to a breakdown of the blood-brain barrier, which means that certain substances can make their way to the brain that are normally kept out. This is exactly the reason why celiac disease symptoms can commonly include brain fog, depression, anxiety, trouble sleeping and fatigue.
And the brain isn’t even the only other organ that’s vulnerable to the effects of untreated food allergies — many people might not experience obvious signs of gastrointestinal troubles from celiac disease or gluten sensitivity but can still find that the immune system is “silently attacking” the body elsewhere, such as the muscles or joints.
Antibodies that are intended to attack gliadin appear to cross-react with certain brain proteins, meaning they bind to neuronal synapsis and contribute to complications within the brain. In some serious cases, when this occurs dysfunctions can show up in the form of seizures, learning disabilities and neuro-behavioral changes.
How Is Celiac Disease Different than Gluten Sensitivity?
Some researchers even speculate that a high percentage of the population might have some form of sensitivity to gluten, whether they truly suffer from celiac disease or not. In fact, it’s been suggested that nearly everyone has some level of negative reaction to gluten that falls somewhere along a spectrum, with some people (especially those with confirmed celiac disease) having reactions that are much more serious than those of others.
We now know that it’s possible to have “gluten intolerance” without having celiac disease. This is a condition known as non-celiac gluten sensitivity (NCGS). (9) Even people who are not clinically allergic to gluten (they test negative for celiac disease and don’t appear to have some of the classic signs of not digesting the protein correctly) can experience similar widespread problems when eating foods with gluten, which tend to decrease substantially when they avoid eating it. While rates of celiac disease diagnoses remain relatively low, more and more people are also identifying themselves at sensitive or intolerant to the effects of gluten.
Why is this? One reason might be an overexposure to gluten, since this stuff is everywhere today! Gluten is included in many processed foods in one form of another and lurks in everything from cookies and cereal to ice cream, condiments and even beauty products. Another reason more people are choosing to stay away from gluten is that knowledge of its effects is steadily rising. The “gluten-free movement” has been growing in popularity — even big-name food manufacturers are now offering gluten-free flours, breads, cereals, etc. There is even gluten-free alcohol nowadays!
There’s also such thing as an allergy to wheat, which is different than an allergy to gluten. People with wheat allergies can also benefit from following gluten-free diets, but they don’t necessarily need to severely restrict rye, barley and oats from their diets like celiac patients do.
How to Deal with Celiac Disease Symptoms and Diagnoses
If you can identify with the celiac disease symptoms described above, it’s best to visit a doctor for screening tests and a confirmed diagnosis. Diagnoses are usually based on test results from a small bowel biopsy followed by clinical and serological responses to exposure to gluten to confirm the diagnosis. Positive anti-tissue transglutaminase antibodies or anti-endomysial antibodies are used to confirm the diagnosis. Following a gluten-free diet during an elimination diet period can also show whether symptoms go away once gluten is removed.
Follow a Strict Gluten-Free Diet
There is no known cure for celiac disease, which is chronic and autoimmune in nature, so there are only ways to minimize symptoms and help rebuild the immune system. First and foremost, it’s crucial to follow a completely gluten-free diet if you have celiac disease by avoiding all products containing wheat, barley or rye. Gluten makes up about 80 percent of the protein found in these three grains, although it’s also hiding in many other products and contaminated grains too.
Keep in mind that because a large percentage of people’s diets is now based on packaged foods, most people come into contact with gluten more often than ever before. Modern food-processing techniques even often result in gluten appearing in trace amounts in products containing other “gluten-free grains,” such as corn or gluten-free oats.
It’s important to read food labels very carefully and avoid products made with additive ingredients that contain even small traces of gluten — such as nearly all flour products, soy sauce, dressings or marinades, malt, syrups, dextrin, starch, and many more “sneaky” ingredients. The Celiac Disease Foundation offers helpful resources for how to strictly avoid gluten, including this list of gluten sources, when grocery shopping or eating out at restaurants. (10) The good news is that you still have plenty of options when following a gluten-free diet, and today there’s even a plethora of gluten-free food items available on the market, including ancient grains and gluten-free flours.
A lifelong adherence to a strict gluten-free diet will allow the immune system to repair itself, which will keep symptoms from flaring up. This process can take anywhere from a few weeks to many months depending on the severity. Avoiding gluten allows the villous atrophy in the small intestines or gut lining to close up once again and helps prevent future complications caused by ongoing inflammation.
Correct Any Nutrient Deficiencies
Many people with celiac disease also need to take supplements to help rebuild their nutrient stores and heal symptoms caused by malabsorption. (11) This can include deficiencies in iron, calcium and vitamin D, zinc, B6, B12, and folate. These are a common celiac disease symptoms because the digestive tract cannot absorb nutrients as well when damage and inflammation occurs, which means even if you eat a great diet otherwise, you might still have deficiencies. (12) You can talk to your doctor about performing tests to confirm any deficiencies, and then you can take quality supplements to help speed up the healing process and fill in any gaps.
Your doctor might prescribe dietary supplements in high doses or encourage you to take a gluten-free multivitamin. Most gluten-free foods are not fortified with additional nutrients (like many packaged enriched wheat products are) so supplements are another way to cover your bases. Of course, loading up on nutrient-dense foods is the best way to obtain more vitamins and minerals naturally.
Consider Having Additional Tests Done to Check Bones, Skin and Joints
Some doctors will order a bone density test or other tests to determine if deficiencies have caused problems like bone loss or joint inflammation. You might also consider having various leaky gut syndrome tests done to determine how severe your condition has become. Medication is not normally required except in some cases. If your skin has developed a disorder due to autoimmune conditions, such as dermatitis herpetiformis, medications can help clear up symptoms while you work on tackling the root causes by following a gluten-free diet.
To access full article and references use source link below…
By Josh Axe
(Source: draxe.com; January 27, 2016; http://tinyurl.com/jxkh9os)
When I get thrown technical terms by salespeople, I often wonder if they aren’t doing it on purpose to impress, or even to make me hand over my power to them to make my decision for me because they seem to know more than me. For this reason I want to help people confused about the terms above.
Is a reactive and toxic gas that sterilises water by killing organisms. It has a distinctive sharp smell (think: swimming pools). Chlorine acts by stealing electrons from things it comes into contact with. In other words, it oxidizes things.
Chlorine is forced into our water at the treatment works. It is held in the water because it is in a ‘closed system’ and when poured into a glass from your tap, it begins to leave the water. So buying a jug to remove chlorine is a bit of a laugh because as soon as you pour water into any jug, the chlorine begins to leave. Overnight in the fridge and your open jug of water will be chlorine free. Chlorine poses greater problems in your shower where it is forcibly released from the hot shower water and turns your shower stall into a gas chamber of the same gas used in Nazi concentration camps. Chlorine is a known carcinogen.
AKA Monochloramine. Commonly used as a secondary disinfectant in municipal water distribution systems as an alternative to chlorination. This application is increasing and I recommend you ask your local water supplier what they are using, as big box store bought water filters are basic granular carbon and have no ability to neutralise chloramines.
Chlorine (referred to in water treatment as free chlorine) is being displaced by Chloramines — to be specific monochloramines—which are much more stable and does not dissipate as rapidly as free chlorine. Monochloramine is an inorganic compound, and not very volatile (when dissolved in water it forms more or less of an azeotrope, evaporating slightly faster than the water itself). It also has a very much lower, however still present, tendency than free chlorine, to convert organic materials into chlorocarbons such as chloroform and carbon tetrachloride.
It’s not a volatile organic compound. However, the way it does its job as a disinfectant is to basically ‘shred’ organic compounds, like cell walls, key enzymes, etc, forming “organic chloramines” where one or more of the remaining hydrogens is replaced with an organic functional group. These now-organic compounds have a higher vapor pressure, so by design, chloramine is used to create VOCs (see below #3) . The reason behind its use in tap water or pool/spa chlorination, is to allow the organic chloramines to boil off and disperse in the air, leaving clean water behind. That “chlorine smell” of a chlorinated pool is actually mostly organic chloramines evaporating out. In a more enclosed space like an interior room, these compounds can’t disperse and so the smell builds. Such compounds have been identified as carcinogens and in 1979 the United States Environmental Protection Agency began regulating their levels in U.S. drinking water.
Some of these unregulated and unscreened byproducts may possibly pose greater health risks than the regulated chemicals.
Adding chloramines to the water supply may increase exposure to lead in drinking water, especially in areas with older housing; this exposure can result in increased lead levels in the bloodstream, which may pose a significant health risk.
Chloramine can only be neutralised by reverse osmosis water filters or filters like the UltraStream that use a superior form of carbon known as catalytic carbon.
Volatile Organic Compounds (VOC’s)
VOCS are the result of chlorine reacting with organic matter. So if your drinking water has some organic matter in it, you will have VOC’s, which have been found to be genotoxic, meaning they can cause mutation in our DNA that potentially lead to cancer.
THMs are also environmental pollutants, and many are considered carcinogenic. Trihalomethanes are a by-product predominantly when chlorine is used to disinfect water for drinking. They represent one group of chemicals generally referred to as disinfection by-products.
They result from the reaction of chlorine with organic matter present in the water being treated.
The THMs produced have been associated through epidemiological studies with some adverse health effects. Many governments set limits on the amount permissible in drinking water.
Unfortunately for we poor old consumers, trihalomethanes are only one group of many hundreds of possible disinfection by-products—the vast majority of which are not monitored—and it has not yet been clearly demonstrated which of these are the most plausible candidate for causation of these health effects. In the United States, the EPA limits the total concentration of the four chief constituents (chloroform, bromoform, bromodichloromethane, and dibromochloromethane), referred to as total trihalomethanes (TTHM), to 80 parts per billion in treated water.
The UltraStream water filter, water ionizer, water alkalizer and hydrogen infused water system isn’t a one-off product.
It’s an evolution from electric water ionizer to natural, from high cost and maintenance to simplicity and high end filtration. Ian Blair Hamilton is the designer of the UltraStream and is founder of AlkaWay in 2000. He is regarded as an ‘elder’ of the water alkalizer and alkaline diet community internationally.
Take a few minutes to learn the ‘why’ of the UltraStream.
My old friend George met us at Brunswick Heads recently. He’s been having some serious health problems including very bad back and so we’d given him some I LOVE H2 hoping it would assist, which, says George, it did. But our conversation was about our mutual brush with Alzheimers’/Dementia and this little video is of our discussion. If you have a friend or family member in a similar situation, pass this on!
And if you didn’t see the original video I’m talking about on this video, here it is.
Now we have a reagent test designed specifically to test for the presence of molecular hydrogen in our water, it’s easier for potential buyers to see what they are getting – or not.
We know now that molecular hydrogen is the most important ‘secret ingredient’ in water ionizer water, and that the higher the H2 content of the water we consume, the higher the beneficial effect.
It’s early days in the story of molecular hydrogen and so there are some people claiming H2 without even testing for it. I watched an interview of Dr Ohno from Japan, leading H2 scientist who laughed as he related that most molecular hydrogen device makers don’t even own a test for H2!
We used our H2Blue test on 3 Ionizers.
1. A copy of our own past model, the AlkaStream
2. On AlkaStream
3. Our own invention, the UltraStream.
For more information on the AlkaStream and UltraStream, we have a video specifically looking at why we went to the UltraStream, with a special offer for current AlkaStream owners.
While a stay at a five-star hotel may get you excellent service and a well-appointed room, it doesn’t necessarily get you a really clean one, according to Travelmath, an online trip calculator service. Surprisingly, the cleanest rooms that Travelmath discovered were in properties that rate only three-stars.
Travelmath sent investigators to nine hotels to gather 36 samples of surfaces.
The study asserts that hotel rooms, in general, harbor more bacteria than a typical home, airplane, or school. Yuck!
By assessing bacteria in colony-forming units (CFUs), the team discovered the dirtiest places in their samples.
Overall, the dirtiest places are:
1. Bathroom counter: 1,288,817 CFU/sq. in.
2. Remote control: 1,211,687 CFU/sq. in.
3. Desk: 604,907 CFU/sq. in.
4. Phone: 4,252 CFU/sq. in.
The bathroom counters in the three-star hotel rooms contained 320,000 CFU per square inch. That’s eight times less bacteria than the counters in a four-star hotel, which had 2,534,773 CFU per square inch, and three times less than the bathroom counters in a five–star hotel which had 2,002,300 CFU per square inch.
Germiest Surfaces in Three-Star Hotels
1. Bathroom counter: 320,007 CFU/sq. in.
2. Remote control: 232,733 CFU/sq. in.
3. Phone: 11,403 CFU/sq. in.
4. Desk: 4,687 CFU/sq. in.
Germiest Surfaces in Four-Star Hotels
1. Bathroom counter: 2,534,773 CFU/sq. in.
2. Desk: 1,800,000 CFU/sq. in.
3. Remote: 1,400, 027 CFU/sq. in.
4. Phone: 137 CFU/sq. in.
Germiest Surfaces in Five-Star Hotels
1. Remote: 2,002,300 CFU/sq. in.
2. Bathroom counter: 1,011,670 CFU/sq. in.
3. Desk: 40,030 CFU/sq. in.
4. Phone: 1,217 CFU/sq. in
Types of Bacteria
The types of bacteria differed somewhat in different rated hotels. In three-star properties, Bacillus spp was prevalent on the remote and yeast was dominant on bathroom counters. In four-star hotels, Bacillus spp dominated the remote and the telephone and in five-star most bacteria were gram negative although the phone had gram-positive cocci.
What you can do as a Guest
Be proactive. Wipe down the bathroom counters, dressers, night tables and telephone with antibacterial wipes or spray.
You can do that as well for the remote control, but Travelmath suggests placing the remote in a plastic bag before using it.
And always, wash your hands frequently. So much for five-star cleanliness.
Selective stimulation of the growth of anaerobic microflora in the human intestinal tract by electrolyzed reducing water.
- 1Department of Physiology of Microorganisms, Biology Faculty, Lomonosov Moscow State University, 119992 Moscow, Russia. email@example.com
96-99% of the “friendly” or residential microflora of intestinal tract of humans consists of strict anaerobes and only 1-4% of aerobes. Many diseases of the intestine are due to a disturbance in the balance of the microorganisms inhabiting the gut. The treatment of such diseases involves the restoration of the quantity and/or balance of residential microflora in the intestinal tract. It is known that aerobes and anaerobes grow at different oxidation-reduction potentials (ORP). The former require positive E(h) values up to +400 mV.
Anaerobes do not grow unless the E(h) value is negative between -300 and -400 mV. In this work, it is suggested that prerequisite for the recovery and maintenance of obligatory anaerobic microflora in the intestinal tract is a negative ORP value of the intestinal milieu.
Electrolyzed reducing water with E(h) values between 0 and -300 mV produced in electrolysis devices possesses this property. Drinking such water favours the growth of residential microflora in Most researchers explain the mechanism of its action by an antioxidant properties destined to detox the oxidants in the gut and other host tissues. Evidence is presented in favour of the hypothesis that the primary target for electrolyzed reducing water is the residential microflora in the gut.
Answer: A true “alkalarian diet” is 80% + raw, but “raw diets” are not always alkaline.
The raw food diet is built on one basic premise… cooking your food destroys enzymes, leaches minerals, damages vitamins, and denatures antioxidants. All of which are true.
The Alkaline Diet (acid – alkaline diet / pH diet) is built on one basic premise as well…certain foods contribute to acidification of your body, and some help to alkalize your body. It just so happens that most foods are more alkaline forming when they’re in their raw state.
Alkaline diets are mostly raw, but raw diets aren’t necessarily alkalizing.
For example… raw foodists may eat a lot of raw fish (sushi), raw dairy (cheese), or raw meat (tartare) – all of which are acidifying. You’ll also see a lot of “raw treats” in raw food books (like cookies, ice cream, etc)…which are also acidifying. While raw food diets are certainly much more healthy than our conventional cooked diets, eating just “raw” isn’t going to necessarily help you get your pH up.
If you are acidic, then you need to get more alkalizing foods into your diet. Our Alkaline Diet and Defence Program is free right now and you can dive right in the what we can say is your most comprehensive resource on the Web. Click on the link and you’ll find your invitation.
As you’ll see in the lessons, foods are more alkalizing in their raw form, but you have to be eating the right kinds if you want to get your body back into a pH balanced state.
Other critters create toxins, and left unchecked they continue to build up, uultimately causing disease and illness. Microforms like pathogenic bacteria, yeasts, and fungi directly contribute to hundreds of ailments.
Here’s a just a small sample of some common and not-so-common microforms and the diseases that they cause:
- Streptococcus pyogenes causes Sore throat
- Streptococcus pneumonia causes Pneumonia
- Enterotoxigenic E. coli causes Diarrhea
- Uropathogenic E. coli causes Urethritis and Pyelonephritis
- Bordetella pertussis causes Whooping cough
- Vibrio cholerae causes Cholera
- Treponema pallidum causes Syphilis
- Mycoplasma causes Pneumonia
- Chlamydia causes Conjunctivitis or urethritis
Unfortunately, if your body becomes more acidic, it creates a perfect environment for these and other types of critters to grow and blossom. However, you can take control.
Here’s some basic and easy things you can do to help detoxify and rid your body of these microforms.
Modify Your Diet
- Go Organic – Yes, organic foods do make a difference. Organic foods are not treated with pesticides and preservatives, thus you’re not eating toxins.
- Eat more Alkaline Vegetables – Greens and vegetables are rich in fiber (which supports digestions) and are made-up of nutrients that will help detox your body. With over 30 alkalizing ingredients, powdered organic greens is a great way to get a half a kilo of green vegetables in one teaspoon serving.
- Check the Ingredients – The longer the ingredient list of a food item, the more likely that it is comprised of additives and preservatives. If possible, try to find packaged foods that have less than 7 ingredients in them.
- Drink more alkaline, hydrogen rich water to maintain a seady supply of antioxidants and anti inflammation support.
Get Into FLOW!
- Get Physical – No matter how old you are, you should make sure to go and get a workout in at least 3 days a week where you sweat. The sweating, breathing and movement will help your body release itself of toxins.
- Get a Massage – An intense massage like a Swedish or a Sports Massage will focus on pressure areas in your body that will release toxins. Make sure to drink plenty of water after the massage so that you can further flush out the toxins.
- Try Yoga – Yoga makes you focus on your breathing which helps bring in new, clean oxygen while breathing out harmful substances. Yoga is also beneficial in helping you relieve stress as you focus on meditation techniques and detaching your mind from the daily activities that may cause stress.
Cleanse Your Body
- Daily Juicing – Juicing vegetables & to a lesser extent fruits helps your body rid itself of toxins while adding back nutrients. Start-out with juicing as a substitute for one of your meals 2 to 3 times a week with the goal of adding it to your regular daily routine. If you don’t have the time to juice, or juicing isn’t for you, you should try our Acid Drainage product that targets strong acids in your body and disposing of them gently.
- Full Body Cleanse – Doing a full body cleanse for 1 to 2 days every month will help your body rid of toxins and restore a balance. You should always use a trusted source or recipe.
- Fasting – Fasting 1 day every 2 weeks is a method to reboot your system. Fasting gives your body a break from having to work to breakdown the food you’ve eaten while expelling toxins. Fasting can be done either with just water or natural juices from vegetables and fruits.
There are many different ways to help your body detoxify and rid itself of the critters.
Remember, you only have one body so it’s really important that you rid it of the toxins that build-up or risk living a life of sickness and disease.
Whether you follow our suggestions or pursue other methods, we hope that you will take control and responsibility for your life. Your health is the greatest gift that you can give yourself, so don’t short change yourself.
Last but not least, make sure to check under your bed and closet before you turn off the lights, so as to avoid any surprises from things that go bump in the night…..BOOOO!
Scientists have discovered a new way information may be traveling throughout the brain. The team has identified slow-moving brainwaves it says could be carried only by the brain’s gentle electrical field, a mechanism previously thought to be incapable of spreading neural signals altogether. (I’ll tell you why I think this is important at the end of this article.)
Dominique Durand, professor of biomedical engineering at Case Western Reserve University says “Researchers have thought that the brain’s endogenous electrical fields are too weak to propagate wave transmission, But it appears the brain may be using the fields to communicate without synaptic transmissions, gap junctions or diffusion.”
What led Durand and her team of researchers to this conclusion was the recording of neural spikes traveling too slowly to be carried by conventional means, indicating something else was at play. They claim that the only possible explanation for the passage of information in this way was the presence of a weak electrical field.
The team tested its theory both by way of computer modeling and observing activity in the hippocampus of a mouse brain, the central region associated with memory and spatial navigation. While the electrical field was weak, with an amplitude of around 2.6 mV/mm, the team found that beginning with one cell or a group of cells, the field was able to stimulate neighboring neurons which in turn stimulated their neighboring neurons. This resulted in a spread of signals throughout the brain at a rate of around 10 cm per second.
By blocking the electrical field and increasing the distance between the cells in the computer model, the team found they could slow down the speed of the wave. This furthered their belief that the mild electrical field is in fact behind the propagation of these type of brain signals.
“Others have been working on this phenomena for decades, but no one has ever made these connections,” says Steven J. Schiff, director of the Center for Neural Engineering at Penn State University, who was not involved in the study. “The implications are that such directed fields can be used to modulate both pathological activities, such as seizures, and to interact with cognitive rhythms that help regulate a variety of processes in the brain.”
The research team says that the newly unearthed mechanism could be behind the spread of neural signals such as sleep and theta waves (those associated with memory formation during sleep), along with epileptic seizure waves, all of which travel at around 1 m per second. They are now exploring what part, if any, they play in epilepsy and regular brain function. If a role is established, they will seek to uncover what information the fields are carrying and where exactly they begin.
The research was published in The Journal of Neuroscience.
Ian: I have become very interested in cell signalling since I realised that perhaps the most valuable benefit of molecular hydrogen is in its ability to support cell signalling. For those of us not yet aware, cell signalling is what happens millions of times a minute in the supercomputer we call the body. It’s the process where one element of the body wants to ‘tell’ another part of the body something, e.g. ‘Move my left leg’. Contemplating this will soon lead you to a realisation of the massive number of messages our body processes along with the infinite complexity of organising this process of cell signalling.
I recently turned 69 and I drink my Ultrastream hydrogen infused water every day, but to ‘up’ the H2 concentration, I first pour it from my UltraStream into a 350ml bottle, to the top, ad 2 x I LOVE H2 tablets that dissolve and release more hydrogen, so I have what some may call a ‘megadose’ of infused H2. I know from study and experience that the higher the concentration of H2 in my water, the more effect it has on my body.
How do I feel? Sharp as a tack. I work hard here at the AlkaWay office every day, and I do attribute that (at my age) to the effect molecular hydrogen has on my internal super computer.
Ian: I like this post. It relates equally to excess acidity
How to completely detox from sugar in 10 days. A great post from no less than Deepak Chopra
Sugar is incredibly addictive. Recent research has determined that sugar is actually as addictive as heroin to the human brain, not to mention the fact that added sugars are very harmful to our health. When you look at diabetes and obesity rates for, you see very quickly our sugar problem has gone out of control.
Thankfully, this knowledge is spreading and people are getting off of sugar. Only, it’s a bit harder than you might think. Here’s how you can make that process easier.
1. Make a decision to detox
In my book, there are three simple quizzes to help you learn if you need to detox. If you answer, “yes” to any of these questions, a sugar detox is your ticket to feeling great quickly and losing weight painlessly.
The first is the ‘diabesity quiz’.
- Do you have pre-diabetes or type 2 diabetes? (90 percent of Americans have not been diagnosed.)
- Do you have belly fat?
- Are you overweight?
- Do you crave sugar and carbs?
- Do you have trouble losing weight on low-fat diets?
- Do you have high triglycerides, low HDL (“good”) cholesterol, or been told your blood sugar is “a little high?”
The second is a food addiction quiz.
- Do you eat when you’re not hungry?
- Do you experience a food coma after eating?
- Do you feel bad about your eating habits or avoid certain activities because of your eating?
- Do you get withdrawal symptoms if you cut down or stop eating sugar or flour?
- Do you need more and more of same bad foods just to feel good?
The third is the FLC Quiz (or the Toxicity Quiz). FLC stands for Feel Like Crap. FLC Syndrome has a list of symptoms including bloating, gas, reflux, irritable bowel, joint or muscle pain, brain fog, memory or mood problems, sinus or allergy symptoms, and more. Millions of us have FLC Syndrome and don’t realize that we are only a few days away from health and happiness.
2. Be a turkey (a cold one)
There is no way to handle a true physiological addiction except to stop it completely. Addicts can’t have just one line of cocaine or just one drink. Go cold turkey. But you won’t have to white-knuckle it because if you follow these 10 ideas, you will automatically reset your body’s neurotransmitters and hormones.
Stop consuming all forms of sugar, flour products, and artificial sweeteners, which cause increased cravings and slow metabolism, and lead to fat storage. Also get rid of anything with trans or hydrogenated fats and MSG (watch for hidden names). Ideally, for 10 days you avoid any foods that come in a box, package, or a can, or that have a label. Stick to real, whole, fresh food.
3. Don’t drink your calories
Any form of liquid sugar calories is worse than solid food with sugar or flour. Think of it as mainlining sugar directly to your
liver. It turns off a fat storage machine in your liver, leading to dreaded belly fat.
You don’t feel full, so you eat more all day and you crave more sugar and carbs. It’s also the single biggest source of sugar calories in our diet.
That includes sodas, juices other than green vegetable juice, sports drinks, and sweetened teas or coffees.
One 20-ounce soda has 15 teaspoons of sugar; Gatorade contains 14 teaspoons of the stuff in one bottle. One can of soda a day increases a kid’s chance of being obese by 60 percent and a woman’s chance of type 2 diabetes by 80 percent. Stay away.
4. Power up the day with protein
Protein, protein, protein at every meal—especially breakfast—is the key to balancing blood sugar and insulin and cutting cravings. Start the day with whole farm eggs or a protein shake.
Use nuts, seeds, eggs, fish, chicken or grass-fed meat for protein at every meal. A serving size is 4 to 6 ounces or the size of your palm.
5. Eat unlimited carbs (the right ones)
Yes, that’s right, unlimited carbs. Did you know that vegetables are carbs? And you get to eat as much as you want. There is one catch.
I only mean the non-starchy veggies such as greens, anything in the broccoli family (cauliflower, kale, collards),asparagus, green beans, mushrooms, onions, zucchini, tomatoes, fennel, eggplant, artichokes, and peppers, to name a few.
Avoid potatoes, sweet potatoes, winter squash and beets—just for 10 days. Also skip grains and beans for 10 days. It supercharges the results so you lose weight and feel great.
6. Fight sugar with fat
Fat doesn’t make you fat, sugar does. Fat makes you full, balances your blood sugar, and is necessary for fueling your cells. Along with protein, have good fats at every meal and snack including nuts and seeds (which also contain protein), extra virgin olive oil, coconut butter, avocados, and omega-3 fats from fish.
7. Be ready for emergencies
You never want to be in a food emergency when your blood sugar is dropping and you find yourself in a food desert such as an airport, the office, or in a maze of convenience stores, fast food joints, and vending machines. You need an emergency food pack. I have one with me all the time and it’s filled with protein, good fats, and good snacks so I never have to make a bad choice. Here’s what’s in mine:
- Packets of Artisana nut butters and coconut butter
- Almonds, walnuts, and pumpkin seeds
- Salmon jerky or turkey jerky
- A can of wild salmon or sardines
- Unsweetened wild blueberries.
8. Swap distress for de-stress
If you are stressed, your hormones go crazy. Cortisol goes up which makes you hungry, causes belly fat storage, and leads to type-2 diabetes. Studies show that taking deep breaths activates a special nerve, called the vagus nerve, that shifts your metabolism from fat storage to fat burning and quickly moves you out of the stress state. And all you have to do is take a deep breath.
Try my Take Five Breathing Break. It’s something you can do anywhere, anytime. Simply take five slow deep breaths—in to the count of five, out to the count of five. Five times. That’s it. Do this before every meal. Watch what happens.
9. Put out the fire (of inflammation).
Studies show that inflammation triggers blood sugar imbalances, insulin resistance, pre-diabetes, and type-2 diabetes. The most common source of inflammatory foods other than sugar, flour, and trans fats are hidden food sensitivities. The most common culprits are gluten and dairy. We often crave the foods we’re allergic to. Without them we feel lousy and want more.
Quit gluten and dairy for 10 days. Getting off them isn’t easy, but after just 2 or 3 days without them, you’ll have renewed energy, relief from cravings, and will see many of your common symptoms disappear.
10. Get your Zzz’s.
Getting less sleep drives sugar and carb cravings by affecting your appetite hormones. In human studies, depriving college students of just two hours of the recommended eight hours of sleep led to a rise in hunger hormones, a decrease in appetite-suppressing hormones, and big cravings for sugar and refined carbs.
You want more energy if you don’t sleep, so you go toward quickly absorbed sugars. Sleep is the best way to fight against the drive to overeat. You literally can sleep your cravings and your weight away.
We hear bad stories about supplement quality too often.
To the uninitiated, a January collection of headlines like this might look like a New Year’s roundup of the rough year we just left behind.
In the supplement industry, it’s business as usual—a brand new year off to a rough start.
Some—like the upcoming Frontline expose—are familiar generalized rhetoric, and some are new findings, variations on painful dosage or spiking themes. But one piece of journalism stands out among these: Vox’s “UNREGULATED: The hidden drugs in your favorite supplements.” A familiar headline, but this time, an impressive piece of journalism far beyond the usual.
Julia Belluz and Soo Oh assembled a comprehensive database of 850 supplements that have been ‘flagged’ by authorities.
“This database is by no means exhaustive,” they write, “it only includes products that have been studied or were the subject of safety complaints.” To create the list, they compiled data from the FDA and, they say, the Department of Defense, as well as published studies from scientific journals and court documents.
“Some products in the database may have also been reformulated since they were flagged,” they concede. On the other hand, “Others that are dangerous may never have been tested. Still, it’s the most comprehensive look so far at what may lurk in your supplement bottle.”
The searchable database is also sortable by product, manufacturer, ingredient and data source, as well as groupings within ten claim categories, like appetite suppressants, muscle relaxants or sexual enhancers—with broad summaries of the drugs likely found in each category.
The database is both useful for concerned consumers, and yet another call for the industry to get out from under the “unregulated” label and move beyond voluntary transparency. The upgrade of the FDA supplement enforcement division to “office” is a move in the right direction. The CRN registry aimed at informing regulators of what is in the marketplace will be helpful too, but for now is not consumer facing.
While self-policing is not enough, it’s still better than no policing. Maybe there’s an opportunity for industry transparency efforts to be combined on a single searchable platform—the good news antithesis to the Vox database.
Until then, a good deal of industry transparency will remain in the hands of critics. A sad indictment of the supplement industry and its motives.