Health & Wellbeing Podcast #17

Here is another video and podcast for you – this episode I am joined with Laura Yen (you may know her as Laura Burton, she got married not long after we recorded this!) and we chat about our approach to healthy eating, which is based on naturopathic principles. We discuss things such as a whole food diet, our opinion on the paleo diet and the key principles we recommend for healthy eating.

Want to subscribe to get podcasts automatically? You can do that here: https://itunes.apple.com/au/podcast/health-wellbeing-podcast/id1006574743

Laura is a clinical naturopath practicing in St Leonards and Dural. Her key areas of interest are female hormone disorders, digestive health, stress & adrenal fatigue. Through her clinical experience Laura has identified the prevalence of stress in our everyday lives and sees it as the most common cause or exacerbating factor of her patients health conditions. Laura believes that we need to get back to basics and work on our ability to release and manage stress in order to prevent and treat disease.

Last year Laura set herself the mission to reach beyond the walls of her clinics and send her de-stress message out to Australian and New Zealand households through the Burton Health Tea Club. Each month she sends love letters and tea packages to her members to inject joy and excitement into their days and to remind them to slow down, relax and reconnect while sipping on a cup of organic herbal tea.

You can connect with Laura via her website www.burtonhealth.com.au, on Facebook, Twitter or on Instagram.

Podcast Breakdown:

0:00 Intro and disclaimer
0:44 Welcome
1:33 The importance of an individualised diet
2:45 Diet wars and fad diets
3:56 The 80/20 rule
6:16 A Healthy diet shouldn’t be about deprivation, rather learning to prepare and enjoying whole foods
8:14 Whole food diet
10:13 Processed foods
13:30 Fruit and juice
17:30 Calorie counting
18:55 Eat for health rather than weight loss and the importance of micronutrients
21:40 Antioxidants and other beneficial chemicals in food, herbs and spices
25:45 Wisdom from traditional diets
27:23 Anti-nutrient chemicals in food and how to minimise their impact on our digestive system
28:30 Our opinion on the paleo diet
31:03 It’s not just what you eat but how you eat
34:23 Plan your meals and try new foods and recipes
37:04 Foods for specific conditions and eating for the seasons
39:28 Short term diets e.g. ketogenic diets
40:36 Health food product deceptions, low-fat foods
42:14 Water
43:35 How to get in contact

The post A Naturopath’s Approach to Diet – Podcast #17 appeared first on Alison Mitchell Naturopath.

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Health & Wellbeing Podcast #10 with guest Lisa Costa Bir

In this episode Lisa and I discuss how to reduce emotional and mindless eating to help control your weight by to reducing overeating.

Dieting doesn’t work long term so to reach a healthy weight you need to address your habits and maintain realistic healthy eating behaviours – it’s what you can stick to that will have the biggest impact.

Want to subscribe to get podcasts automatically? You can do that here: https://itunes.apple.com/au/podcast/health-wellbeing-podcast/id1006574743

Lisa is a Naturopath, lecturer and writer as as well as an Ayurvedic Lifestyle Consultant. Lisa has an interest in treating thyroid and adrenal health. Her practice is in Caringbah in South Sydney.

You can connect with Lisa via Facebook, Instagram or on her website http://lisacostabirnaturopath.com.au/

Podcast Breakdown

1.04 About Lisa

2.15 Changing behaviour and habits around eatings, vs. low carb/low fat diets. Some tips for good eating behaviours to help us eat mindfully and avoid overeating

6.28 The Mindless Margin

7.30 How to eat less and not notice, e.g. by tweaking plate and cup sizes

10.00 The placement of your glass affects wine consumption

10.30 More things that affect mindless eating: glass shape, type of wine, eating at the table, chewing

12.35 Get the family involved

13.00 Eating out: cafe/restaurant serves

17.28 More tips to avoid overeating

18.20 Keeping yourself accountable

20.50 Some reasons why dieting doesn’t work

25.00 Emotional, boredom, comfort and reward eating

29.00 Food addiction

38.00 Guilty eating and eating when stressed

38.34 Dealing with stress and the importance of having a support team

42.04 Exercise and NEAT (non-exercise-activity-thermogenesis)

44.10 “Ideal” weight and body image, healthy vs. skinny

45.08 What you do on the weekends matters

48.00 Sleep for weight management

49.42 Lack of sleep in new mothers is a factor in weight gain after birth

50.45 Thyroid function and other hormone imbalances affecting weight Read more HERE and HERE

51.55 How to get in contact

The post How to Lose Weight Without Changing your Diet (much) appeared first on Alison Mitchell Naturopath.

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Guest Post by Katarina Mitrovic

Being vegan or vegetarian is usually considered as a healthy lifestyle. And why shouldn’t it? Avoiding meat and dairy, food groups which are increasingly being associated with an increased cancer risk and hormonal imbalances while eating only plant foods of which we are constantly reminded that we should be eating a lot off, surely is the best thing we could do for our health. Or is it? Vegetarian diet is cleansing, alkalizing, and can be therapeutic, however it requires a lot more effort and planning than just simply avoiding meat. On a long term, it can be inadequate in several essential nutrients of which vitamin B12 is one. So let’s talk about deficiency of B12 vitamin in Vegetarian/Vegan diet and how to best avoid it.

What is vitamin B12?

Vitamin B12, also known as cobalamin is the largest and has the most complex chemical structure of all vitamins. Vitamin B12 is made by certain bacteria in gastrointestinal tract of animals and is then absorbed and concentrated in the body tissue. Hence, vitamin B12 is only found naturally in foods of animal origin. Unfortunately, plants can’t produce vitamin B12, although some microorganisms on plant material may do so to some extent, which we will cover further down.

Why is this vitamin so important?

Well, B12 is essential in several very important processes in our body: DNA synthesis, synthesis of myelin sheath (a fatty, neuron-enwrapping sheath that serves to speed up neural conduction), it is also essential for energy production in ‘mitochondria’ our furnaces within the cells, as well as making red blood cells in the bone marrow. As you can see, a big job for our largest vitamin.

How much do we need?

The Recommended Dietary Intake (RDI) for an adult is 2.4 µg/day and it is slightly higher during pregnancy 2.6 µg/day and lactation 2.8 µg/day. Now, that doesn’t sound like much but to obtain it from vegetarian sources isn’t that easy, even for lacto-ovo-vegetarians. For example, a whole egg = 0.9-1.4 µg/100g (one egg is 50-60g) so we are looking at 4-6 eggs – however the problem is that it is poorly absorbed (3.7% – 9.2%); Milk = 0.3-0.4 µg/100g (glass of milk is 250mls) so you looking at 3-4 glasses but again, a lot is lost during processing of the milk; cheeses are a bit better as a lot of B12 lost in milk processing is then recovered during chees making process (i.e. cottage cheese, hard cheese, and blue cheese are good sources). Plant sources unfortunately either don’t contain any B12 or if they do as a result of microorganism action, the amounts are variable in amount and form and hence rendered unreliable. There are few sources that can be considered useful to some extent. More on that later.
So, this is how much you need daily when your stores of B12 are full, however if deficient – it will take much more than the RDI to replenish the stores. Initial supplemental dose is usually 1000-2000 µg/day for week or two and then 1000 µg/day for life.

Obtaining vitamin B12 from vegetarian food sources. Is it possible?

Dietary sources of B12 as mentioned are mainly meats and dairy. In a typical Western diet approximately 5-15 µg of vitamin B12 is easily obtained daily. This is much more than recommended daily intake of 2-3 µg/day. However for Vegetarians and Vegans sources of B12 are scarce.

These are some of the sources, although none are very reliable and adequate. In most cases supplementation is usually recommended.
Fortified foods i.e. commercial cereals, soy milk and soy meat substitutes, however these are highly processed foods and the B12 contain is variable. I would not recommend them as a good source of B12. Another one is fortified nutritional yeast specially targeted for vegans, with 2 tablespoons typically containing recommended daily intake amount.
Fermented beans i.e. tempeh = 0.7-8.0 µg/100g although there is a concern about absorb-ability.
Shiitake mushrooms may contain between 1.3-12.7 µg of B12 per 100g of dry weight but consuming this amount of mushrooms daily is not possible and you still don’t know how much you are getting as B12 content varies a lot.
Some algae may contain considerable amounts of B12. And to the surprise of many it is not Spirulina or Chlorella, it is Nori which is used in making sushi. Green and purple nori contains approximately 63.6 µg/100g & 32.3 µg/100g dry weight respectively. (Watanabe et al 2014) Who would have known? One Nori sheet is approximately 2.1 g so it would take 2 green nori sheets or 4 purple nori sheets daily to achieve required daily requirement. This may be manageable on some days but perhaps used in a soup or stir-fry rather than 4-8 sushi rolls with tone of carbs in between. Other algae including spirulina are not a reliable sources. They have a form of B12 which is an analogue or pseudo vitamin, it is biologically inactive in humans.
For lacto-ovo-vegetarians, milk, cheese and eggs are a source although not very significant as mentioned earlier.
Also it is interesting to know that organic vegetables get some B12 producing bacteria through fertilization with manure, and hence choosing organics may contribute to your vitamin B12 intake ever so slightly.

For the rest of us who consume animal products clams and beef liver are the highest sources of B12, containing about 84 and 71 µg/100g of B12 in a serving of 85g. Other good sources are chicken liver, pork liver and salmon.

B12 absorption, getting it into our body and cells.

Getting enough B12 through food is one challenge, but being able to then absorb it is a whole new one. B12 is the hardest to absorb nutrient. It has very complex absorption process. It depends on salivary glands to produce R-Protein for temporary binding to B12, stomach acid and pepsin to help break down protein bonds, stomach parietal cell function to produce intrinsic factor for binding, functional pancreas to produce proteases and functional illium for proper absorption. So in addition to not being readily available in plant foods there are so many areas with absorption that can also go wrong. For example, use of antacids suppresses stomach acid production. The elderly can often have reduced parietal cell function and pancreatic cell function. Inflammation in small intestines can reduce absorption. These are very common scenarios and are especially concerning if a person is long term vegetarian or vegan. (http://www.aafp.org/afp/2003/0301/afp20030301p979-f2.gif)

How would I know if I am deficient?

Well, you may not know if you are deficient for several years. B12 can be stored in the liver for many years, and therefore deficiency symptoms may not be apparent for some time. When symptoms do occur, and they can occur rapidly, you have well and truly depleted your stores.

Deficiency symptoms may be mild or severe. Mild symptoms, such as lethargy or forgetfulness are so general that often are associated with other issues. Other symptoms of Vitamin B12 deficiency can range from skin pallor, lowered energy and exercise tolerance, shortness of breath and palpitations which are generally associated with anaemia. Most of these effects are indistinguishable from another vitamin deficiency – folate deficiency. Neurological symptoms are present in about 75-90% of people with frank deficiency and are more severe with vitamin B12 than in folate deficiency which helps to set them apart. They include sensation of tingling, tickling, pricking, or burning of hands and feet, movement and gait changes, mood changes and memory loss which can progress to dementia. There may also be visual disturbances, impotency and impaired bowel and bladder control. These are some serious effects not to be laughed off. So let’s pay attention to our body and if in doubt test.

How can I test it

The most common test is blood test, that is, total serum B12, however research has shown that it doesn’t accurately represent the levels of B12 within the body tissue. Testing for blood Homocysteine and Methylmalonic acid levels is a more sensitive method for testing as these parameters are increased early in Vitamin B12 deficiency, even before red blood cell changes occur. If we only use low blood vitamin B12 level to diagnose B12 deficiency, observational studies show that we would miss up to one half of people with actual B12 deficiency. (Oh & Brown 2003) Hence, Homocysteine & methylmalonic acid represent a more functional tests for B12 deficiency. If in doubt, ask your doctor for these tests.

Supplementation

B12 can be supplemented in few different forms. Doctors can prescribe B12 via intramuscular injections, however for those who cringe at the thought, there are also oral sprays and tablets. Luckily, oral vitamin B12 has been shown in several studies to be as effective as injections in treatment of B12 deficiency states. (Oh & Brown 2003).

There are several different forms of this vitamin but not all are biologically active. The best forms to look for in the supplement are “methylcobalamin” and “adenosylcobalamin” as these are most natural forms referred to as “activated B12”. They are in the form ready to be used by the cells, however these forms are not yet approved by TGA (Therapeutic Goods Administration) and hence cannot be found in supplements manufactured in NSW. The methylcobalamin form is becoming available in some other regions like in US.

The most commonly used form however is synthetically made Cyanocobalamin form. It is the form used in most supplements and B12 fortified foods as it is more stable and of course cheaper to make. This form has raised some concerns as it contains a molecule of cyanide, but the amount of cyanide in cyanocobalamin supplements is small and we are told physiologically insignificant. According to research, the amount of cyanide in 1,000 micrograms of cyanocobalamin is about .6% of the amount that is thought to be the lower level that causes harm. (http://veganhealth.org/b12/toxicity)

The bottom line

B12 is essential nutrient that is hard to obtain from vegetarian/vegan diet. Although there are several vegetarian sources, none are very reliable or available in adequate amounts. You could possibly try increasing intake of Nori, Shiitake mushrooms, tempeh or fortified nutritional yeast, however I would still suggest supplementing especially if you have already depleted your Vitamin B12 stores. Another reason why supplementation is better in this case, it is because of numerous issues with absorption of this vitamin.

Resources:

• Oh & Brown 2003,’Vitamin B12 Deficiency’, American Family Physician, Vol 67, No 5, page 979-986
• O’Leary & Samman 2010,’Vitamin B12 in Health and Disease’, Nutrients, 2010, 2 ,299-316
• Watanabe et al 2014,’Vitamin B12-Containing Plant Food Sources for Vegetarians’,Nutrients, 2014, 6, 1861-1873
• Pawlak et al, ‘How prevalent is vitamin B12 deficiency among vegetarians?’, Nutrition Reviews, Vol. 71(2):110-117
• Braun & Cohen 2010, Herbs & Natural Supplements An evidence-based guide, 3rd edn, Elsevier, Syd, Page 957-963
• http://veganhealth.org/b12/toxicity
• http://www.aafp.org/afp/2003/0301/afp20030301p979-f2.gif

Katarina Mitrovic, Nutritionist

Adv. Dip. Nut

Katarina is a Nutritionist with an interest in family and children health.

You can connect with her on her Facebook page

The post Vitamin B12 in Vegan/Vegetarian diets appeared first on Alison Mitchell Naturopath.

Salt (sodium chloride) is a staple of every household, having been used by many cultures to flavor food for thousands of years. We have always valued salt highly, so much so it was a form of wage for Roman soldiers, known as salarium, from the Latin word for salt, sal(and hence our term for salary).

Sea salt is the result of evaporated sea water.  Salt can also be mined from the earth, from salt lakes and dried ocean beds.  The quality of salt varies greatly depending on where the salt is mined from (e.g. Himalayan salt is of high quality due to the pristine environment from which it is mined), and the level of refining that occurs (the less refined the salt, the better for you).

Unrefined sea salt is usually quite grey in colour and is derived directly from an ocean or sea. It is harvested through channeling ocean water into large clay trays and allowing the sun and wind to evaporate it naturally. Manufacturers of sea salt generally do not refine it much, so the salt still contains traces of other minerals.  All salt, regardless of its type is generally 98% sodium chloride, with the remainder being a variety of other beneficial minerals (the less refined varieties containing up to 84 types).  The more salt is processed and refined the less of these beneficial minerals remain in the salt.

When salt is taken from dry salt beds the mineral levels are reduced, most likely due to the leeching of minerals from the salt beds over time due to rain over thousands of years.  When salt is taken directly from sea water this has a mineral profile similar to that of our blood, making it a better choice for our health compared to table salt [1].

Sodium is an essential electrolyte mineral, it is important for conveying energy and enabling nerve impulses and muscle contractions.   In the past, salt tablets were recommended in the summer for people to replace sodium lost by exercise or heavy sweating.  This is rarely recommended nowadays as we now know that it is more important to replace a combination of electrolytes, in particular potassium which is important as it helps to keep the correct balance of sodium in the body.

In our body salt has an affinity for water, so when we consume salt this causes a large percentage of sodium to settle in our vascular fluids.  The sodium then attracts more and more fluid, causing an increase in pressure in the vascular system, which is one of the reasons excess salt can contribute to high blood pressure.

To prevent many of the conditions caused by excess salt consumption it is important to have adequate levels of potassium.  Potassium is a mineral that resides on the inside of cells, whereas sodium dwells in the fluid outside and between our cells.  When the potassium/sodium ratio is out of balance our body’s water and acid/alkaline balance become unstable and our nerves and muscles aren’t able to function properly.  The majority of people in our society have a potassium to sodium ratio of less than 1:2.  However the recommendation is to have a ratio greater than 5:1, which is ten times higher than average intake.  A natural diet rich in fruits and vegetables can easily produce a much greater ratio, because most fruits and vegetables have a ratio of at least 50:1.  Some examples include: Apples 90:1, Bananas 440: 1, Carrots 75: 1, Oranges 260:1, Potatoes 110:1. [2]

Main food sources of sodium include: Anchovies, bacon, processed meats, celery, cheeses, pickled olives, peas, pickles, table salt, tuna, salted butter, sardines, sauerkraut, pasteurized cheeses, potato chips, softened water and clams. [3]

Salt is widely known to have an effect on blood pressure.  There are some people who are very sensitive to sodium, and consuming even a small amount can cause their blood pressure to increase dramatically or to develop excess fluid retention.  These people need to not only increase their potassium intake but abstain from all major sources of salt.

Unprocessed salt such as Himalayan salt will have less of an effect on your blood pressure because of its different mineral makeup which allows your body to metabolize it more effectively. [4]

Between 40-60% of people with high blood pressure are sensitive to salt.  People with diabetes and chronic kidney disease and greater age also tend to be more sensitive to the blood pressure raising effects of salt. Being overweight also appears to increase susceptibility to being sensitive to sodium, and increases risk of stroke and heart attack.  If people who are overweight have a diet that is high in potassium then that risk is greatly reduced. [5]

There are some other conditions which will increase your sensitivity to salt, such as Menierre’s disease.  People with these types of conditions also need to be careful about their salt intake.

Some traditional health practices state that energetically, salt has grounding (descending) properties and is ‘vata’ reducing.  If this is taken too far, this excessive grounding energy can cause feelings of hostility, greediness, fear and paranoia.    From a traditional Chinese medicine perspective salt is beneficial for the kidneys due to its yin nature, which allows it to stimulate the kidneys, promoting fluid metabolism and promoting a moistening effect.  An excess of this damages the kidneys, leading to emaciation, weakened bones and blood and deficiencies of the heart energy [1].  When looking at the traditional knowledge of salt and it’s warnings of overuse we can appreciate that it has always been known to avoid excessive salt consumption, and we now understand this is because excess salt can be damaging because it can interfere with calcium utilization and nutrient absorption, as well as contributing to fluid retention and high blood pressure.

A meta-analysis looking at the effects of long term sodium reduction of blood pressure found that on average, people with elevated blood pressure who reduced their salt intake by 4.6g/day had an average reduction of systolic blood pressure by -4.97 mmHg, and an average reduction of diastolic blood pressure by -2.74 mmHg.  For people with normal blood pressure an average reduction of salt intake by 4.4g/day reduced systolic by -2.03 mmHg and diastolic by -0.99 mmHg. [6]  So while we need to respect the effect that excess salt intake can have on our blood pressure we also need to realize that just reducing salt in our diet in isolation will not have a large effect. 

To support healthy blood pressure, focus on both increasing potassium intake through fruit and vegetables and avoiding excessive sodium intake from added salt or processed foods (and also working on all the other necessities for a healthy cardiovascular system) rather than just reducing or avoiding salt altogether.  People with salt sensitivity and cardiovascular risk factors should reduce their salt intake to less than 2g/day and only choose unprocessed salt.

Food Standards Australia-New Zealand (FSANZ) estimates that:

“Australians aged two years and older eat an average of 2,150 mg of sodium per day from an average of 5,500 mg of salt (5.5 g). About 80 per cent of this would be from processed foods and 20 per cent from salt used at the table or in home cooking. This estimate does not include the smaller amounts of sodium coming from naturally occurring sodium or sodium-containing food additives… Foods that contribute the most to Australians’ salt consumption are bread and bread rolls, meat, poultry and game products, including processed meat, and cereal products and cereal-based dishes such as biscuits and pizza.” [7]

There are many types of salt available, varying in color and texture and subtle variances in flavor.  These differences are influenced by the environment from which the salt was harvested.

In an interview for ABC Radio National, salt connoisseur Alice Bell explained the differences in salt flavors:

“When it comes to getting to know your salts and learning how to match salts with foods, there are many elements to consider. A denser, drier and more compact crystal such as Kosher salt will dissolve more slowly than a lighter, moister salt such as the Murray River Flake Salt, which will have an impact of both the initial burst of saltiness and length of saltiness on the palate. When used as a finishing salt applied at the table, the colours of salt and shape of the crystals can become important, as they are able to provide excellent contrast and light. As salt acts as a natural barrier against bitterness in foods, its application can change the whole profile of a taste—oranges taste sweeter, chocolate more intense. The ability of salt to remove moisture from foods such as eggplants will in turn permit textural changes in the cooking process that result in a softer fruit. Ultimately the best way to experience, to learn, and to love salts is through trial and imagination.” [8]

Here are some tips to avoid excessive salt intake:

• Take the salt shaker off the table
• Gradually reduce added salt to foods so that you can learn to enjoy the flavours of unsalted foods.
• Try flavouring foods with herbs, spices, and lemon juice.
• Choose low-salt products when available.
• Read food labels carefully to determine the amounts of sodium and learn to recognize ingredients that contain sodium a food with salt, soy sauce, salt brine, or any ingredient with sodium, such as monosodium glutamate, or baking soda (sodium bicarbonate) as part of its name contains sodium.
• In reading labels and menus, look for words that signal a high sodium content, such as barbecued, broth, marinated, Parmesan, pickled, smoke and tomato base.
• Prepared sauces and condiments are often high in sodium; these include barbecue sauce, cocktail sauce, mustard sauce, soy sauce, teriyaki sauce as well as many salad dressings.
• Don’t eat canned foods as these are often high in sodium.
• Serve lemon wedges at the table instead of salt which can be a good flavor enhancer because of its acidity.
• Use a salt free dukkah to sprinkle onto veggies or coat meats with.  This imparts good flavor and crunch.

Summary Points:

• Salt has always been a staple of our diets, whether taken from the sea or mined from the earth, from salt lakes or dried ocean beds.
• Traditional Chinese and Ayurvedic medicine have always advised against excessive salt consumption, and this is backed up with modern scientific evidence.  In moderate and balanced amounts salt is beneficial for our health.
• Salt is essential for our health so shouldn’t be avoided altogether, moderation is key.  However some people are very sensitive to salt, and they need to avoid it as much as possible.
• For people who aren’t salt sensitive, problems arise if their sodium: potassium ratio is out of balance, therefore ensuring you have plenty of potassium is beneficial.
• Avoid processed foods as they contain too much salt.  This is the main source of salt in the standard diet.
• Choose salt which has minimal processing, such as Celtic sea salt or Himalayan salt.

Works Cited

[1] P. Pitchford, Healing with Whole Foods, 3rd Edition ed., Berkeley, California: North Atlantic Books, 2002.

[2] M. Murray, J. Pizzorno and L. Pizzorno, The Encylopedia of Healing Foods, New York: Atria Books, 2005.

[3] H. Osiecki, The Nutrient Bible, 7th ed., Eagle Farm: Bio Concepts Publishing.

[4] J. M. Mercola, “Mercola.com,” 25 August 2010. [Online]. Available: http://articles.mercola.com/sites/articles/archive/2010/08/25/why-has-this-lifesustaining-essential-nutrient-been-vilified-by-doctors.aspx. [Accessed 2013].

[5] J. He, L. G. Ogden, S. Vupputuri, L. A. Bazzano, C. Loria and P. K. Whelton, “Dietary sodium intake and subsequent risk of cardiovascular disease in overweight adults.,” The Journal of the American Medical Association, vol. 282, no. 21, pp. 2027-34, 1999.

[6] F. J. He and G. A. MacGregor, “Effect of longer-term modest salt reduction on blood pressure,” The Cochrane Database of Systemic Reviews, vol. 3, no. CD004937, 2004.

[7] FSANZ, “Sodium and salt,” August 2011. [Online]. Available: http://www.foodstandards.gov.au/scienceandeducation/factsheets/factsheets/sodiumandsalt.cfm. [Accessed 12 February 2013].

The post Salt appeared first on Alison Mitchell Naturopath.

‘Good’ fats

These include monounsaturated fats and polyunsaturated fats. Both of these fats will be liquid at room temperature such as oils.

Monounsaturated fats are found primarily in plant based foods. Our bodies also have the ability to make monounsaturated fats from saturated fats, assuming we have plenty of the vitamins and minerals (such as zinc) that are involved in this process. Good sources include almond, olive, pecans, cashews, peanuts, avocados, canola, and macadamia. These oils are safe to use in low to moderate temperatures.

Polyunsaturated fats are essential fatty acids- see below. They turn rancid easily and should not be used in cooking. Food forms of polyunsaturated fats, such as macadamias are very beneficial for your health as they are less susceptible to oxidation than food forms of monounsaturated fats.

Essential fatty acids

Essential fatty acids are essential because 1: We need them and 2: They cannot be synthesized by our body and therefore need to be included in our diets. These include omega-3 and omega-6. Unfortunately, for most of us the balance of these fats is way off. Ideally we would have a balance of between 1: 1 and 4:1 omega-6 to 3. The standard western diet ratio of these fats is a long way off this, it is usually between 20:1 and 10:1. This means we are eating too many foods high in omega-6 fats and not enough foods high in omega-3s. Too much omega-6 can is pro-inflammatory and can lead to an increase in blood clot formation, cancer, weight gain, high blood pressure, depression and depressed immune function. Both were once found balanced in foods, but modern agricultural practices means that the omega-6 content it much higher. For example, organic eggs from hens allowed to feed on insects and green plants can contain omega-6 and omega-3 fatty acids in the beneficial ratio of approximately one-to-one; but commercial supermarket eggs can contain as much as nineteen times more omega-6 than omega-3.  Red meat (pork more-so than herbivores like cows)  and poultry have been affected in the same way with the increase of grain feeding.  These animals traditional diets would have provided us with good fat balance, however now these foods are inflammatory.

Omega-3: Fish, soy, wheatgerm, flaxseed, walnut, nuts

Omega-6: Safflower, sunflower, corn, red meat, nuts, seeds and plant oil. Most processed and fast foods contain high amounts of omega-6 due to the overuse of corn products and cheap oils used in the processing.

Eating whole, fresh foods and fewer processed foods and opting for free range eggs and chicken and grass fed red meat (pork MUST be grass fed or free-range) will help you regain the balance of omega-3s and omega-6s.

Saturated fats

Saturated fat is found primarily in animal foods. The only exceptions to this are the tropical oils—coconut, palm, and palm kernel—and cocoa butter, which come from plant sources. These are also saturated. Unlike unsaturated fats, saturated fats are solid at room temperature, like butter, cheese, lard, bacon fat, milk fat, and the fat in meat products

Saturated fats are essential for our health and are often given a bad reputation by companies which sell vegetable oils.  This bad reputation began by a misinterpretation of a study done several years ago which showed that eating less saturated fats and more vegetable oils reduced cholesterol levels.  Alarmingly, what this study also showed was that these same people had an only temporary increase in cholesterol and there was an INCREASE in mortality rates!  So eating more vegetable oils and less saturated fats might reduce your cholesterol short term, but it’s not actually better for you.

Some studies have shown that eating red meat may increase the risk of colo-rectal cancer and lung cancer.  This may not be due to the red meat and saturated fat itself but rather the lack of total fibre in the diets analyzed.

Breast milk naturally contains saturated fat.  We NEED some, it is essential.  However taking all the information into account, we can realise that while saturated fat is not bad for us or evil (trans fat is evil) and it is ok to have some, we shouldn’t go overboard and that an excess  of anything is bad for us.

Trans fats (and how margarine is made, don’t read if you’re squeamish!)

Trans fats are produced using a process called hydrogenation. This is the process that turns polyunsaturated oil, normally liquid at room temperature, into fats that are solid at room temperature-margarine and shortening. To produce them, manufacturers begin with the cheapest oils-soy, corn, cottonseed or canola, already rancid from the extraction process and mix them with tiny metal particles-usually nickel oxide. The oil with its nickel catalyst is then subjected to hydrogen gas at high-pressure and high-temperature. Next, soap-like emulsifiers and starch are squeezed into the mixture to give it a better consistency. The oil is yet again subjected to high temperatures which turn it rancid then it is steam-cleaned to remove its unpleasant odor. Margarine’s natural color, an unappetizing gray, is removed by bleach. Dyes and strong flavors must then be added to make it resemble butter. Finally, the mixture is compressed and packaged in blocks or tubs and sold as a health food. This does not sound like something that should be put into our bodies to me!

These artificially produced fats are used in place of butter and lard, fried at high temperatures without burning and increase the shelf life of foods. Food companies caught on and began using trans fats in commercially produced goods. Restaurants and fast-food chains started using trans fats exclusively for deep frying foods like fries.

Trans fats are even worse than saturated fats. They not only increase LDL cholesterol (the bad cholesterol) but also lower HDL cholesterol (the good cholesterol), increase the risk of diabetes, gall stones, and internal inflammation. Consumption is associated with an increase risk of coronary artery disease. In the brain and other neurons in the body trans fats may become incorporated into cell membranes and impair their ability to function, communicate, and transport nutrients. Trans fats are just close enough in structure to healthy fats to stand in for them in biological functions. But they cannot do the job of the healthy fats and so cause dysfunction and disease.

Cholesterol

Cholesterol has gotten such a bad rap. And yet cholesterol, another kind of fat, is an essential part of every cell membrane in the body, the central nervous system, hormones, and other physiological functions. In fact, cholesterol is so important to the health of the human body that it is made inside the body. Your liver makes cholesterol and sends it out into the bloodstream for your body to use. Only 20% of the cholesterol comes from our diets.

There is “good” cholesterol (HDL), and “bad” cholesterol (LDL).  There is also something called vLDL, or very low density lipo-protein which is a ‘dangerous’ cholesterol because it is inflammatory and sticky, so it can stick to the artery walls.  This is increased if there is oxidation of peoples fats (such as by not having enough antioxidants in the diet or eating too much trans/hydrogenated fats).  When there is too much vLDL cholesterol circulating in the bloodstream, it can cause inflammation in the lining of the artery. Over time the results of this inflammatory process cause plaque to build up and begin to clog the arteries. Plaque and sometimes blood clots form. Both can block arteries, causing a heart attack or stroke. HDL cholesterol’s job is carrying the cholesterol back to the liver.  HDL is cardio-protective and helps reduce inflammation and plaque buildup in the arteries.

There is cholesterol found in all animal products, however it is now becoming understood that foods containing cholesterol do not actually raise your blood cholesterol levels.

If your cholesterol levels are high, you need to dig deep (with the help of a holistic health care practitioner such as a naturopath) to identify WHY they are high.  The possible causes are many, but diet isn’t likely to be one of them.

Fats and calories

Fats do contain twice as many calories as carbohydrates. However the key is how they are digested. Complex carbohydrates take 2-3 hrs to be digested. Refined carbohydrates will take 30 minutes. However fats will take 5-8 hours to be completely digested. Therefore, fats keep hunger satisfied 3 times longer and can also help to keep blood sugar levels from spiking. It is important to include some ‘good fats’ into your diet when trying to lose weight for this reason. We also know that ‘good’ fats are needed to burn fat and lose weight.  If you cut fat out of your diet altogether your body will be very stubborn about letting go of it’s stored fat!

Low fat diets

Low fat diets eradicate the good and the bad fats. Remember- we can not make essential fatty acids and this is why they are needed in our diet. By avoiding all fats we are also missing out on the variety of other nutrients found in foods like nuts, oils and avocado. Following a strict low fat diet can lead to low energy, nutrient deficiencies, poor concentration, rebound weight gain and depression. Low fat products will also often have more sugar to make them taste better.

Cooking with fats

• Cook with olive oil only at low to moderate temperatures
• Do not cook with polyunsaturated fats such as avocado and flaxseed as the heat combined with oxygen damages the oil
• Try cooking with stock, vinegar, wine or water instead of oils
• Steam veggies, then finish off under the grill to brown rather than cooking covered in oil
• Use avocado, hommus or olive oil on bread
• Keep oils oils that are vulnerable to oxidation in dark glass containers and store away from sunlight.
• Do not use oils in plastic containers as they can leach harmful chemicals from the plastic.

Good Oil choices:

For deep frying:

• Animal fats such as lard or tallow (e.g. superfry)
• A refined olive oil (e.g. light olive oil) – don’t use extra-virgin olive oil which doesn’t hold up to the high heats)

For pan frying:Any olive oil

• Butter
• Coconut oil

For roasting:

• Animal fats
• Olive oil or other oils higher in saturated fats such as coconut oil or macadamia which also holds up very well to the sustained high heat.

Adding more Omega-3 fats into your diet

• Eat a handful of nuts daily, especially walnuts
• Fish x 4/week
• Drizzle olive oil or flaxseed oil combined with lemon juice and herbs over salads and steamed veggies
• Add flaxseed meal to your muesli, shakes, yoghurt (grind it fresh each week and keep in the fridge)
• Use avocado or olive oil as a spread on bread
• Be conscious of foods high in omega 6

Some points on spreads…

Essentially, margarine is processed and full of hydrogenated oils so this ‘health food’ is not good for you at all!  Even though it doesn’t contain cholesterol, as you know this isn’t such a bonus.  Even the olive oil spreads contain other processed oils, which highlights the important of reading ingredients on food labels.  Stay away from margarine unless you know which oils go into in and whether it has been processed in a safe way.

Butter is fine for you, but try to use organic!  A portion of butter is the size of the top segment of your thumb.

If vegetarian, use olive oil, hommus or avocado or Melrose omega spread on bread (made from flaxseed oil, an omega-3).

More on Cooking with Oils …  Smoke Point

The smoke point refers to the temperature at which oil begins to smoke. At this point the oil starts to decompose. If oils are heated to smoke point there’s an increased risk of producing carcinogens and the food will burn and taste terrible. Refined oils have a higher smoke point than their unrefined counterpart and when higher temperatures are required, for example, to BBQ, stir fry or deep fry at high temperatures (over 200C) they are almost a better option, were the majority not refined through chemicals solvents. For a product to be classified as organic its production process must be also be approved by the organic industry therefore thea ssurance of a chemical free oil is to buy orgainc refined oils for high heat cooking.

Many people reuse their oils which can have the effect of reducing the smoke point of the oil. Reusing oils also increases the production of free radicals and should therefore be avoided regardless of the cost saving.

The table below gives the smoke point of most well known and less known oils.

Cooking Guide

200C – Suitable for all types of cooking including stir frying, deep frying, BBQ’ing, grilling, and baking
175 – 200 – medium heat frying, grilling, baking
107 – 175 – gentle frying on a low heat, light grilling
107 C – use cold in salad dressings

The best advice for cooking is to use an oil with a high concentration of more stable monounsaturated fat. Only use a refined oil of quality when you are sure no chemicals were used in the refining process. ( refined camellia tea oil is an excellent choice of oil for high temperature cooking). Polyunsaturated oils do have a rightful place in our healthy world, and oils like flaxseed, walnut, and sunflower oil should be consumed for their many health benefits. Eat them cold in dressings with salad or over cold cereals and always store your bottles in the fridge.

The post The truth about fats appeared first on Alison Mitchell Naturopath.

All the work that you have been doing in pre-conception care, eating well and taking your supplements doesn’t stop now, but it does change slightly.

Nutrition and Supplements

Your body has a high demand for nutrients during pregnancy.  You are the only source of nutrition for your growing baby. The baby is growing inside your womb and it forms its whole body from yours.  The baby will take what it needs and whatever is left the mother then uses (getting you ready for the selflessness of motherhood).

Some factors such as stress, inadequate diet, the effects of morning sickness, undiagnosed allergies, heartburn, constipation, long term deficiencies, stress or other pre-existing conditions may mean your intake of essential nutrients is inadequate to cope with the needs of both you and your growing baby.

If you are low in nutrients your baby will take what it needs from you, often leaving you in a deficient state.  Many conditions that occur during pregnancy (e.g. pregnancy brain, leg cramps, constipation) are caused or worsened by nutritional deficiencies, so it makes sense that ensuring you have ample supplies of nutrients not only means your baby is getting everything they need, but so are you.

When breastfeeding nutritional demands are as great, and sometimes even higher than during pregnancy.  It can take 2 years to nutritionally recover from a pregnancy!  If you are planning to concieve again during this time, then it isessentialto ensure you are stocked up well.

Did you know that during your pregnancy, you will create several extra kilograms of your own uterine muscle, as well as the nerves, bones, organs, muscles, glands and skin of your baby? In addition, you will make several kilograms of amniotic fluid, a placenta and produce a significant increase in your own blood volume. In addition, your own kidneys and liver have to work overtime, as they have to process the wastes of you and your baby!

A balanced diet should include a good variety of foods and provide all nutrients the body needs. The emphasis should be on eating a higher quality diet rather than simply eating more.   We can provide you with nutritional education and advice specific to you and provide meal suggestions or plans to support you and your baby.

All pregnant women require nutritional supplementation to some extent, due to the lack of essential nutrients in our soil and food supply.

The most well known nutrient that we require during pregnancy is folate, however it’s not that simple.  A lot of pregnancy multi-vitamins you can find in supermarkets and chemists contain plenty of folate, but lack or are extremely low other nutrients essential in pregnancy.  We can assess your individual requirements and recommend the right supplements for you.   It is important not to self medicate, especially during pregnancy.

Click here to read about some of the key nutrients required in pregnancy

Not only does nutritional supplementation help to prevent and manage deficiencies, it is also helpful in managing conditions.  Some nutritional supplements such as probiotics have been shown to be beneficial in preventing allergies in eczema in the newborn.

Some general tips during pregnancy:

• Avoid junk food and refined sugar and food completely.
• Avoid raw eggs, meat, chicken and seafood
• Avoid foods which you are allergic or intolerant to.
• Avoid foods high in mercury or other heavy metals such as swordfish, shark, tuna.
• Eat LOTS of fresh fruit and vegetables.
• Eat legumes and beans for fibre and protein.
• Eat foods rich in calcium and iron.
• Eat lots of foods containing soluble fibre, rather than insoluble fibre (such as wheat bran) as this can worsen constipation.
• Aim to have at least 2 serves of protein each day.
• Make sure you are hydrated, drink plenty of clean filtered water and avoid using water bottles which contain BPA.
• It is best to avoid caffiene during pregnancy.  Some women can be particularly sensitive to this, so should avoid tea, coffee, dark chocolate and soft drinks.  Caffiene can decrease blood flow to the baby and regular intake has been associated with low-birth weight.
• Avoid alcohol, cigarettes, recreational drugs and any unnecessary medications.

Common Conditions during Pregnancy

There is much that naturopaths can offer to women during pregnancy.  Conditions such as leg cramps, morning sickness, pre-eclampsia, reflux, colds, sinusitis, constipation and more can be managed with natural medicines.

Click here to read more about the common conditions of pregnancy and what we can do.

Pregnancy Program

Continued naturopathic care throughout pregnancy will help to ensure a healthy pregnancy and a healthy, happy outcome.  The pregnancy program is designed to support you and your baby during this time of rapid growth and change.  The emphasis will be on your nutritional status and your changing nutritional requirements through each trimester, while addressing any queries, complaints or issues that may arise.  Towards the end of the pregnancy we can begin to introduce remedies which prepare for your for labour, as well as providing you with your tool kit for after the birth.  Regular massage throughout the pregnancy is also recommended.

A typical pregnancy program includes:

During the 1^st Trimester we will address

• Giving suggestions for good dietary and lifestyle habits and continuing clean, toxin free environment
• Advice on a nutritious and individualised food plan for your pregnancy to support you and your baby
• Optimising your nutritional status,  promoting and nurturing a lush and healthy environment in which your baby can grow
• Reducing any uncomfortable symptoms of early pregnancy that may arise such as morning sickness
• Treating any threat to the pregnancy such a bleeds or threatened miscarriage
• Acupuncture is fantastic during this time for helping to manage morning sickness

2^nd Trimester

• Continue to monitor your nutritional status with particular emphasis on iron and blood nutrients as well as zinc status
• Treat any pregnancy problems that may be arising
• Review your activity and exercise

3^rd Trimester

• Prevent or treat any problems typically related to the later stages of pregnancy, such as gestational diabetes, pre-eclampsia, constipation, and oedema (fluid retention).
• Begin birth preparation.  Specific nutritional and herbal treatments are introduced to support labour, delivery and lactation.  Herbal medicine has a long history of use in the last trimester of pregnancy.  Specific nutrient supplementation and individualized herbal homoeopathic formulations will promote a more comfortable birth, post natal and breastfeeding experience as well as reducing likelihood of complications and improving recovery.

Post-partum

• Herbs to improve healing, reduce inflammation
• Support breast-feeding if there is any issues with flow, failure to thrive, mastitis or cracked nipples
• Giving suggestions for a healthy, nutrient dense diet for breastfeeding as well as advice on introduction to solids and management of common conditions for infants such as colic

The post Naturopathic support in pregnancy appeared first on Alison Mitchell Naturopath.

If you are healthy, your heart and blood vessels work together in a balanced manner to deliver blood to every tissue and organ in your body – keeping you alive and well.

Did you know?

• Your body has its very own pump system that involves around 100,000 kilometers of blood vessels.
• Your heart can beat over 100,000 times every day!
• Adults have an average of 4.7 to 5.0 litres of blood in their body.
• Normal, healthy blood pressure is around 120/80.
• The World Health Organisation has estimated that one in every eight deaths world-wide is linked to unhealthy blood pressure.

Blood pressure

Blood pressure is the force blood exerts on the inside walls of blood vessels as it travels through the body. Blood pressure is largely controlled by the size of the blood vessels: the wider the blood vessels, the lower the pressure. As blood vessel size reduces, the pressure increases. Imagine a garden hose; if the hose is a wide one, the pressure inside as the water rushes through will be less than if it was a much thinner hose. Unlike a garden hose, however, our blood vessels can change size to a certain extent. For example, if your blood vessels contract and become narrower then this will increase your blood pressure. Likewise, if there is a build up of cholesterol plaque or fatty deposits in your blood vessels, this will narrow the diameter of your blood vessels and increase your blood pressure. Continuous high blood pressure can damage your heart, kidney, eyes and blood vessels in the brain, so it is important to ensure that your blood pressure is maintained within healthy limits.

What can you do to avoid an unhealthy rise in blood pressure?

There are a number of things you can do to influence your blood pressure and keep it within normal, healthy limits. At this clinic we have many treatments that can address the underlying factors of unhealthy blood pressure. Here are some examples of what we have to offer that may help to keep your heart and circulatory system in top shape:

• Improving dietary choices. We can help you plan meals to assist your cardiovascular system.
• Stress – we have highly effective stress reduction programs.
• Fat loss programs such as Shake It
• Healthy blood glucose management.
• Cholesterol maintenance programs.

Can’t take the pressure?

To specifically help with blood pressure, you may benefit from a few key nutrients that are well researched for their effects on improving cardiovascular health:

Magnesium: Magnesium is necessary for the health of your muscles and nervous system. Did you know that your blood vessels are actually made up of tiny muscle cells? Magnesium helps these muscle cells relax – the more relaxed they are, the lower your blood pressure will be! The type of magnesium supplement you choose is very important, as some forms of magnesium may upset your digestive system. In this clinic we only use a high quality form of magnesium called magnesium diglycinate and magnesium orotate.  Magnesium diglycinate is form of magnesium that is very well absorbed, tolerated and gentle on the stomach.  Magnesium orotate is a form of magnesium that is well absorbed and is able to target the heart cells.

Taurine: Taurine is another nutrient that may be able to help you maintain healthy blood pressure. It works together with magnesium to support the health of the heart and cardiovascular system. It also seems to have a positive effect on the nervous system, and may be able to assist if your blood pressure goes up when you are stressed.

Fish oil: Essential fatty acids from fish oil can help to improve circulation and may assist in maintaining healthy cholesterol levels.  You can get the therapeutic benefits of fish oils by taking a medical strength fish oil supplement that contains high levels (around 50%) of Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA). It is also important to ensure your fish oil supplement is free from heavy metals and other contaminants so that you get all the benefits without the worry.

Folate, B12, B6: The combination of these nutrients help to prevent your body producing high levels of a substance called homocysteine. A build up of homocysteine has been linked to an increased risk of cardiovascular disease.

Coenzyme Q10: (CoQ10) is required for cellular energy production in cardiac muscle and provides nutritional support for healthy heart muscle function.   CoQ10 may assist in reducing LDL cholesterol oxidation.

Alpha lipoic acid:  Alpha lipoic acid demonstrates unique lipophilic and hydrophilic antioxidant activity and extends the functional capacities of other antioxidants including vitamins C and E, glutathione and CoQ10.  Alpha lipoic acid is involved in the metabolism of nitric oxide in vascular endothelial cells and is required for cellular energy production.

Before you boil over….

Our clinic provides a range of personalised options and lifestyle programs designed to keep your cardiovascular system as healthy as possible. If you are concerned with the health of your cardiovascular system, then come in and see us to discuss the range of options available to help you take the pressure off.

Call now to make an appointment

The post Hearty Facts appeared first on Alison Mitchell Naturopath.

One simple fact is for certain; kids do have special health requirements. Children are not simply smaller versions of adults. Have you noticed that kids suffer different health problems to adults? For example glue ear, or ear infection is common in children, but less so in adults. When was the last time you heard an adult complaining of how annoying their colic or cradle cap was?

There are several issues that could be discussed regarding children’s health, such as the rising incidence of anxiety in children, learning difficulties and hyperactivity, food additives, childhood obesity, and more. However this winter it seems that every second person you speak to has a cold. And this year has brought in some very nasty bugs, with most colds lasting for weeks. With school holidays coming up, now is a perfect time to start building up your children’s immune system.

The Development of the Immune System

The immune system can be thought of as an army, made up of white blood cells with different roles (such as generals and soldiers). They are constantly working to protect us from foreign beings like bacteria and viruses and it is only when a bug is failed to be ‘neutralised’ that we become aware of our immune system. It’s normal to get a couple of colds a year, but it’s when the cold turns into a secondary infection that your immune system isn’t doing what it’s supposed to.

Our tissues, organs and cells are covered in a type of protein which our immune system recognises and knows not to attack. A pregnant woman’s immune system adapts so as not to attack her baby (which is a foreign body) and this is why many women who are pregnant notice their allergies or auto-immune conditions improve, but are more prone to getting infections. The baby’s immune system is not fully developed so as not to reject mum, and stays immature for a while after birth, too.

It can take about two years for baby’s immune system to fully mature, and during this time they will often rely on the immunity taken from mum. They get this is a few ways: from the placenta in utero, by being coated in the beneficial bacteria from the birth canal and then from colostrums first and then breast milk, two to three days after birth.

As your children’s immune system develops it learns to recognise what is foreign. The more it gets to flex its muscles by mounting an attack and winning the battle, the stronger it becomes. If it doesn’t get the chance to practice, then things can go wrong. Hyperresponse, or the immune system reacting to something that isn’t foreign (e.g. a food intolerance) can lead to a constant runny nose as the immune system keeps trying to capture the invader.

There is a lot of debate about the ‘hygiene hypothesis’ contributing to the growing incidence of children’s immune problems. The theory of this is that excessive sterilisation prevents children’s immune system from getting practice which has increased the rate of allergies and chronic infections in children. While hygiene is important, some dirt and germs put the immune system through its paces, increasing its strength each time.

As every parent knows, having a sick child is certainly not fun and on top of that, it can impact on the health and wellbeing of the whole family. Whether it’s due to sleepless nights, sickness spreading through the whole family, or needing time off school or work, sickness can take its toll.

The Digestive System is friends with the Immune System

Over 70% of our immune system lives in and around the gastrointestinal tract; therefore having high levels of good bacteria in the digestive system is essential for building a strong immune system in growing children. The beneficial balance of ‘good bugs’ in the gut is easily upset by many factors, including antibiotics, high sugar diets and stress. This can lead to an increased risk of colds and ‘flus for your kids.

During the first two years of life, the immature immune and digestive systems are still developing. During this time, the integrity of the digestive tract can be reduced (sometimes known as “leaky gut”), and may allow undigested foods and toxins to pass through this barrier and cause an immune reaction. In this way, “leaky gut” may contribute to the development of allergies and poor immune defence against colds and flus. By strengthening the gut barrier, the immune system is able to respond with greater effectiveness.

Boosting the Immune System

Good nutrition is very important to fuel the immune army to encourage the production of the white blood cells. Imagine sending the troops to war without any food!
Below is a list of good fuel for the immune system.

• Bright coloured vegies are rich in antioxidants and vitamins A and C, which are important or immunity and wound healing.
• Some foods which are rich in zinc and iron include meat, seafood, beans, sunflower and pumpkin seeds, brown rice, lentils, figs, dark green leafy vegies and beetroots. Zinc and iron are needed for healthy immune function and red blood cells.
• Probiotics are supplements containing friendly bacteria that help the immune system in the digestive tract.
• Raw garlic is fantastic for beating colds and ‘flu. Mix a crushed garlic clove with some lemon and honey in hot water and sip on this throughout the day. It’s a good idea to have the rest of the family eat garlic too, to reduce the chance of them getting sick. If you’re home sick in bed, then it doesn’t matter if you have garlic breath!
• Adequate protein is important for a healthy immune system. Protein can be found in meats, eggs, beans, lentils, nuts, seeds and whole grains.
• Herbal medicine can do marvellous things to improve the immune system, which can be taken to help prevent infections. If you’ve already got a cold then herbs can be used to reduce the duration and severity of the illness. Children have a different metabolism to adults so require different types and doses of herbs than adult. It is always best to talk to a herbalist or naturopath to get quality herbs prescribed.

Similiarly, the wrong type of food can slow the immune system down. One teaspoon of sugar can suppress the immune system for up to 8 hours. So it’s important to avoid all sugar and junk foods while you’re sick or if a bug is going around.

The whole family can benefit from eating plenty of immune boosting foods this winter. If you think your child has an issue with their immune system such as frequent infections or allergies then try following the tips above and book in for an appointment to get to the bottom of the issue. When given the right building blocks a child can develop a healthy and robust immune system, which is something the whole family will benefit from.

The post Children’s Health – Immunity appeared first on Alison Mitchell Naturopath.

What does organic mean?

The word ‘organic’ is used to describe food that has been grown without the use of artificial fertilisers, pesticides and herbicides, growth regulators and hormones, antibiotics, and livestock feed additives. This means working with nature rather than against it, by recycling natural materials, maintaining soil fertility and encouraging natural methods of pest and disease control, rather than relying on chemicals. Crop rotations, crop residues, animal manures, green manures, legumes, organic wastes, mineral-bearing rock, and biological pest controls are used by organic farmers to raise whole, natural foods.

Benefits of Organic Foods

Nutrient content

It’s often claimed that a large number of studies have found no difference in the nutrient content of organic and non-organic crops. It’s true there have been more than a hundred studies comparing the nutrient content of organic and non-organic foods and the results are inconclusive. But this is because the majority of studies are of poor quality, being either agriculturally or analytically flawed.

Official food composition tables, including data compiled by the US Department of Agriculture, reveal that since the 1940s the mineral levels in fruits, vegetables, meat and dairy have declined substantially in conventional foods. Combine this with earlier (pre-ripened) picking, longer storage, and more processing of crops, and it’s not surprising that we may be getting fewer nutrients in our food than we were 60 years ago.

The artificial fertilization associated with conventional crops produces lush growth by swelling produce with more water. On a pound-for-pound basis, organic food has more “dry matter” (i.e. food). Partly because of this (and for other reasons too), there are higher levels of nutrients in organic produce.

We can expect also that phytonutrients, many of which are antioxidants involved in the plant’s own defense system, will be higher in organic produce because crops rely more on their own defenses in the absence of regular applications of chemical pesticides. Evidence is emerging that confirms this expectation. Higher levels have so far been found of lycopene in organic tomatoes, polyphenols in organic potatoes, flavonols in organic apples, and resveratrol in organic red wine. A recent review of the subject estimated that organic produce will tend to contain 10-50% higher phytonutrients than conventional produce.  These phytonutrients have important roles in our body protecting us from disease and promoting healthy aging.

Recent research has showed that:

• Conventionally grown fruit and vegetables in the USA have about half the vitamin content of their counterparts in 1963.
• On average organic foods contain about one-third higher in antioxidants than comparable conventional produce.

Two independent, comprehensive reviews of (around 40) studies that compare the differences between organic and conventional foods came up with similar conclusions showing that there is overwhelming evidence that organic food is more nutritious than conventional food. Heaton stated: ‘On average our research found higher vitamin C, higher mineral levels and higher phytonutrients – plant compounds which can be effective against cancer.’

Food additives

The use of antibiotics, anti-microbials, hormones and other growth promotants are prohibited in organic production. If animals are treated with veterinary chemicals, they are not allowed to be sold as organic. Similarly the use of synthetic chemicals as preservatives, colourings, antioxidants etc are prohibited in the processing of organic foods. There is an increasing body of concern about these synthetic compounds in the diets of humans and animals used for human food.

Research from the University of Hawaii has found that people who consume processed meats have a 6,700% increased risk of pancreatic cancer over those who consume little or no processed meat products. The researchers concluded that sodium nitrite, a chemical used in nearly all non organic processed meats was the cause of the  very alarming cancer rates.

Chemicals

It’s regularly claimed by the mainstream food industry that pesticide residues in foods are known to be safe on the basis of total diet surveys that supposedly find the levels of pesticide residues in our food to be very low and within acceptable safety limits. But monitoring programs consistently show that around one in three non-organic food samples tested contains a variety of pesticide residues, with far lower levels being found in and on organic produce. Conventional-food proponents also claim that rigorous safety assessments show that pesticide residues are no threat to human health. Yet consumers intuitively know this is a false assurance.

Photo by Thomas Le on Unsplash

The problem is that most pesticide-residue safety levels are set for individual pesticides, but many samples of fresh produce carry multiple pesticide residues. Rules often do not take into account the “cocktail effect” of combinations of pesticides in and on foods. Research is emerging confirming the potential for such synergistic increases in toxicity of up to 100-fold, resulting in reproductive, immune and nervous system effects not expected from the individual compounds acting alone.

Israeli researchers have linked symptoms such as headaches, tremor, lack of energy, depression, anxiety, poor memory, dermatitis, convulsions, nausea, indigestion and diarrhoea with dietary intakes of pesticides. Belgian research has found that women diagnosed with breast cancer are six to nine times more likely to have the pesticides DDT or hexachlorobenzene in their bloodstreams compared to women who did not have breast cancer.

The British Medical Association appears to agree:

“Until we have a more complete understanding of pesticide toxicity, the benefit of the doubt should be awarded to protecting the environment, the worker, and the consumer—this precautionary approach is necessary because the data on risk to human health from exposure to pesticides are incomplete.”

Peer reviewed published research has demonstrated that many of these types of chemicals are known to disrupt the hormone, nervous and immune systems. The escalating increase of certain types of cancers such as lymphoma, leukemia, breast, uterine and prostate cancers are linked to agricultural and other synthetic chemicals. Similarly, a good body of scientific research also links these chemicals to the dramatic increases in disease like chronic fatigue syndrome. Cancers such as Non Hodgkin’s lymphoma have gone from being one of the rarest cancers to one of the fastest growing cancers amongst people exposed to agricultural chemicals.

A detailed scientific analysis of organic fruits and vegetables in the USA, published in the peer-reviewed journal Food Additives and Contaminants, showed that organic foods have significantly less pesticide residues than conventionally grown foods.

Children’s immature and developing organs, brains, detoxification and immune systems, plus their larger intake of food per kilo of body weight combine to make them even more susceptible to toxins than adults. Research has shown repeatedly that organic food significantly lowers children’s dietary exposure to pesticides, lowering their exposure from above to below recognized safety levels.

The facts show that organic foods have health benefits because of higher nutritional values. They excel in the antioxidants that prevent heart disease, cancers, anti-inflammatory and autoimmune diseases.

How to buy ‘organic’

• Look for the certification stamp on the labeling of the products; In Australia, any organic food or product that is sold must display a certification symbol or number by law. The symbol means that the product meets government standards.
• Buy from a reputable retailer;
• If there is no stamp, question the retailer on the authenticity of the products until you are satisfied that it is the ‘real deal’.
• Remember that Organic foods have a shorter shelf life when compared to conventional foods, as they contain no chemical food preservatives as conventional foods do.  This means that you should plan your meals out so that food doesn’t get wasted (which would be a shame, as it’s more expensive).

Organic foods may be found and purchased from your local health food shop, organic fruit and vegie store or farmers markets or online.

Organic Shops and Sites

Abundant Organics

http://www.abundantorganics.com.au/

Bare Roots Organic & Health

Shop 4 7 Ward Place, Dural
02 9651 5561
http://www.bareroots.com.au/

Blue Mountains Food Co-op

Shop 1-2 Ha’Penny Lane,  Katoomba
(under the PostOffice shop)
02 4782 5890
http://www.bmfoodcoop.org.au/

Doorstep Organics

28-30 Meeks Rd Marrickville, Sydney, NSW.
(02) 8399 1666
orders@doorstep.com.au
http://www.organicdeliverysydney.com.au

Green Hills Organics

Shop 4/328 Windsor St, Richmond
02 45885377 or 0412180749
http://www.greenhillsorganics.com.au

Hawkesbury Organic Food Co-op

23 Bosworth St, Richmond
Operates every Thursday evening from 5pm-6.30pm
http://sites.google.com/site/seasonscoop/home

Honest to Goodness

http://www.goodness.com.au/

In Harmony Health Baulkham Hills

Shop 59 Stockland Mall, Baulkham Hills
02 9688 6797

Lettuce Deliver

http://www.lettucedeliver.com.au/

The Organic Grocer

http://www.theorganicgrocer.com.au/

OrganicFood.com.au

http://www.organicfood.com.au/

Penrith Organic Health

437 High St
Penrith NSW 2750

Real Good Food

http://www.realgoodfood.com.au/product-information/

Warrah Farm

Dural
http://www.warrah.org/farm.htm

If you know of an organic shop or site that’s not listed here, please let me know!

The post Organic Food appeared first on Alison Mitchell Naturopath.

The Body’s Demand for Magnesium

Magnesium is an essential mineral used in over 300 biochemical processes in your body. Magnesium can improve your vitality and wellbeing, help you function well in times of stress and support healthy moods. It also relaxes your muscles and plays a key role in energy production. This important mineral also helps your heart by supporting healthy blood pressure and blood sugar levels, as well as maintaining a steady heartbeat.

Demands of Modern Lifestyles

The reality is that many Australians are magnesium deficient. Common conditions such as stress, cardiovascular disease and diabetes increase the body’s demand for magnesium. This increased requirement is often not met due to our reduced dietary intake of magnesium rich foods. Hundreds of years ago, our foods were naturally rich in magnesium and deficiency in this mineral was rare. However, with our modern day lifestyles increasing the need for food processing and the refinement of grains, these once magnesium abundant foods are now containing significantly less magnesium. For example, the refined wheat flour often eaten today contains only 16% of the magnesium found in whole wheat grain.

Risk factors for magnesium depletion

• Excessive intake of alcohol, salt, phosphoric acid (soft drinks) and caffeine
• Hyperaldosteronism, hyperparathyroidism with hypercalcaemia, hyperthyroidism, diabetes mellitus
• Profuse sweating
• Intense, prolonged stress
• Coeliac disease, inflammatory bowel diseases, malabsorption syndromes, partial bowel obstruction, vomiting/diarrhoea, pancreatitis, infections, parasitic infection
• Hyperthermia, phosphate depletion, potassium depletion, hyper catabolic states such as burns
• Pregnancy, lactation, excessive menstruation
• High levels of intense exercise
• Imbalance of other nutrients such as calcium, b vitamins and zinc

Minimise consumption of refined and processed foods, sugar, tea, coffee, carbonated drinks and alcohol, as they all deplete your magnesium stores.

Need a Magnesium Boost?

A surprising number of people have low magnesium levels and early detection may assist in the prevention and improved management of certain health conditions. Magnesium deficiency may be associated with:

• Stress, anxiety, and nervousness.
• Insomnia.
• Muscle tension, twitches, cramping and spasms.
• Tension headaches and migraines.
• Reduced pain threshold.
• Tiredness, lethargy and fatigue.
• Chronic fatigue.
• High blood pressure.
• Premenstrual syndrome (PMS).
• Diabetes.
• Asthma.
• Fibromyalgia.
• Chocolate cravings
• Palpitations
• Hyper irritability and excitability

Stressed Out?

If you are stressed, you actually need more magnesium than usual to keep your muscles relaxed and keep your nervous system going. The irony is that during times of stress, you excrete more magnesium, leaving your stores of magnesium depleted. This depletion of magnesium can leave you feeling anxious, uptight and can even affect your sleep. This results in a vicious cycle, whereby stress lowers your magnesium levels and low magnesium levels increase your stress!

Stop the Vicious Stress Cycle

In the 21st century we are all too familiar with stress, be it related to work, relationships, finances or traffic jams. Many of us are stressed on a daily basis which means our body’s demand for magnesium is increased. Stress hormones are increasingly released when magnesium levels are low. When you are stressed, your body excretes more magnesium, at a time when you need it the most. This may lead you to feel uptight, anxious and even more stressed, thus perpetuating the cycle of ongoing stress and magnesium depletion. Magnesium and taurine combined with specific B vitamins and glutamine can help rapidly reduce these negative effects of stress and help break the stress cycle.

The Heart Loves Magnesium

Magnesium can be of great benefit in supporting cardiovascular health. Low magnesium levels can place stress on the cardiovascular system, leading to hypertension and arrhythmias. Magnesium and taurine supplementation have been shown to decrease both systolic and diastolic blood pressure and support healthy heart function.  Magnesium orotate is another form of magnesium which has been shown to be very helpful for cardiovascular health as it targets heart muscles.

Cramps and Restless Legs

Muscular cramps and tension are commonly associated with magnesium deficiency. Magnesium has long been recognised for its important therapeutic applications in enhancing muscle relaxation and relieving spasms.

Athletes are in high need of magnesium as it is used up so much in exercise.  It’s important for muscle recovery, muscle relaxation and for energy synthesis.  If you do a lot of exercise and you feel especially sore and tired afterwards and your stamina is reduced you might have a magnesium deficiency.

Choosing the Right Magnesium

Not all forms of magnesium are the same. When you want to increase your body’s magnesium stores, it is important to choose the right form. Magnesium diglycinate is a specific type of magnesium chelate that has an increased absorption rate.  It has been shown to have over eight times greater absorption than magnesium oxide, without the digestive upset that can occur with other forms of magnesium.

Most Diets Are Deficient in Magnesium

Magnesium is found in a wide range of foods (see above). However, the bad news is that it can be difficult to get an adequate supply of magnesium from your diet. In fact, a recent scientific study found that the daily intake of magnesium was below the Recommended Daily Intake (RDI) for 76% of men and 86% of women tested! Compounding this is the fact that modern lifestyles actually increase your daily magnesium requirements significantly. For example, stress can deplete magnesium levels, as can a high consumption of tea, coffee and alcohol. Exercise can also increase your magnesium requirements.

Munch on Magnesium Foods

Magnesium is found in a wide range of foods. Include the following fresh, nutrient-rich foods in your diet each day:

• Green leafy vegetables; spinach, kale and silver beet.
• Nuts and seeds; raw almonds, cashews, brazil nuts, pumpkin seeds and sunflower seeds.
• Whole grains; rye, quinoa, oats, wheat and buckwheat.

Food Sources of Magnesium

Here’s a recipe for a snack high in magnesium.

RDI

• 400mg/day (men 19-30 years); 420mg/day (men >30 years)
• 310mg/day (woman 19-30 years); 320mg/day (women >30 years)
• 400mg/day (pregnancy < 18 years); 350mg/day (pregnancy >18 years)
• 360mg/day (lactation < 18 years); 310mg/day (lactation > 18 years).

Replenish Your Reserves

If you are low in magnesium it is important to replenish your reserves with a supplement, as well as eating magnesium rich foods.  Different magnesium formulas are available with different combinations of ingredients and doses for different conditions such as cardiovascular health, exercise support, fatigue, anxiety, or cramps.

Although magnesium supplementation is traditionally used to correct or avoid a deficiency research has shown that supplementation can play a role in the management of several health conditions when given in the right form and dose.

Nutritional supplementation is not just for preventing deficiencies, it can actually be used to treat conditions by correcting chemical pathways that are out of sync.   Some of the most common conditions magnesium has been used to treat include headaches and migraines, PMS, stress, heart problems, fatigue, asthma, depression, anxiety, restless legs syndrome and period pain.

If you think you need magnesium supplementation, make an appointment today to get a high quality supplement that’s right for you.

Related:

CALCIUM DURING PREGNANCY AND IT’S RELATIONSHIP TO MAGNESIUM

MAGNESIUM FOR MIGRAINES

MAGNESIUM BALLS

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