Enlighten Your Body, Mind, and Soul

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Coconut Oil Pulling

coconutoilCoconut oil pulling is one of the best ways to remove bacteria and promote healthy teeth and gums. Used in ancient Ayurvedic medicine, oil pulling is a popular detoxification process that is simply done by swishing a tablespoon of plant oil in your mouth for 10-20 minutes, then discarding.  Bacteria and toxins are naturally drawn to oil, so by performing this procedure when first wake, you can prevent ingesting harmful pathogens that colonize your oral cavity at night. Oil acts as a natural cleanser, lifting stains and grime from the enamel.  Here are just some of the benefits:

• Reduces plaque and tarter, preventing tooth decay, gingivitis, and cavities
• Kills bad breath, lifts stains, and whitens teeth
• Reduces bacterium including Streptococcus
• Heals bleeding gums and dry lips
• Soothes throat dryness, clears sinuses, improves allergies, and boosts immune systems
• Improves acne by reducing inflammation, bacteria, and toxins in the face
• Strengthens gums and jaw

Coconut Oil Pulling is a great choice over sesame or olive oil because it:

• Balances Hormones and Blood Sugar, Improving Energy
• Kills Candida
• Improves Digestion
• Moisturizes Skin
• Reduces Inflammation
• Burns Fat

This practice is especially beneficial for people with bridges, braces, or anyone who has difficulty flossing and brushing.

I like to perform oil pulling when I first wake, during a shower.  It’s important to discard the oil in the trash, as it can clog drains.  Flossing and brushing after help to remove all toxins, and make you mouth feel clean and pure.

For added health benefits and flavor, you can even add essential oils such as clove, cinnamon, tea tree, peppermint, or wild orange.


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Going Against the Grain

Have you ever notice that almost every food that comes in a package includes some grain?  Who would expect tea, lunchmeat, mustard, baking powder, dog food, or even envelopes to contain grain?  Ingredients such as high fructose corn syrup, corn oil, hydrolyzed wheat protein, modified food starch, MSG, vegetable gum, maltose, artificial or natural flavors, etc… the list goes on and on.  Wheat is more addictive than sugar, and processed food manufacturers know it.  Modified grain crops are bred to be resistant to pests and sprays, more compact to produce more kernels, and require little space to grow.  So, it’s a profitable industry.

Humans have been primarily hunters and gatherers for the majority of their couple hundred thousand years existence.  Wild grains were not abundant until the agricultural era.  Even then, the tall wheat and small corn cobs produced were incomparable to today’s genetically modified super grains.  Wheat stalks are half the height, to produce more grain and less stem.  The couple rows of kernels on corn cobs that Native Americans grew are multiplied several times, with large, sugary kernels.  These changes produce more calories to feed the human masses, our vehicles, and even livestock – why aren’t we feeding them grass?.

In a time of growing Heart Disease, Cancer, Diabetes, Neurological, and Behavioral issues, it’s obvious there’s something very wrong with what’s going in.  Children with Autism and other behavioral issues show significant improvement with removing grain-given gluten from their diets.  People with diabetes are discouraged from eating glucose-spiking breads and pastas.  There is a link between obesity and the modern diseases that have come about in the last century (Cancer, Alzheimer’s, Autism, Diabetes, Heart Disease, etc.) Weston A. Price offers a valuable insight to the demise of American health after the reign of grains in The Oiling of America.  Not only have grains become a staple of the American diet, but the  transition from an unprocessed animal and plant-based diet to a genetically modified, highly processed diet has happened within a very short period of time in human evolution.  Humans have not had time to adapt to the pesticide laden, genetically modified Standard American Diet.

Most bodies do not respond well to the inflammatory doses of gliadin / gluten.  If you are suffering from conditions such as Psoriasis, Excema, Acne, Acid Reflux, Bloating, Colitis, Diverticulitis, Anxiety, Depression, Allergies, or Fatigue, consider taking a break from grain for a couple weeks.  Start a food journal and note physical and mental changes.  Make sure to include other fibers such as dark, leafy greens and low sugar foods.  To satiate your appetite, include healthy fats such as coconut, olive, and/or avocado oils.  Grass fed animal products will provide muscle-building proteins and healthy Omega 3’s.  As always, eat a colorful, fresh, unprocessed diet. You may notice a die-off of all the sugary starch dependant yeasts.  Your Bristol Stool Form Scale may become more shapely and more frequent.  After a few weeks, you should feel more energized and light and be more beautiful.

For more information, you can read the following books: Against All Grains, Grain Brain, Practical Paleo, and Wheat Belly.

Every Body is different, and it is everyone’s responsibility to listen to their own signals.  Part of the healing process includes some discomfort.  Any time you make a dietary change, it is advisable to consult a Professional.

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MSG – The Hidden Lie

Most everyone knows about MSG (Mono-Sodium Glutamate).  It’s that food additive that enhances flavor, preserves food, leaves that mucousal, gargled feeling in your throat, triggers migraines, brings on chest pains, nervous issues, causes eye damage, and much much more!

How does the food industry keep putting in our food then?  What does a Doctor do when their reputation gets compromised from multiple malpractice suits?  The anwser is……..Simply change the name!

Here is a list for some of the hidden names for MSG:

“Remember: By food industry definition, all MSG is “naturally occurring.” “Natural” doesn’t mean “safe.” “Natural” only means that the ingredient started out in nature, like arsenic and hydrochloric acid.”

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Where Has All the Real Food Gone?

Our Ancestors took great care in smelling, tasting, and thoroughly chewing the foods they ate.  One wrong bite of a poisonous berry or mushroom, and they’d be dead!  Food was eaten fresh and in season, or fermented or cured with sea salt.  Today, so many people are rushing around, eating out of packages.  Most of these processed “foods” are void of nutrients, and flavored with addictive taste enhancers leaving people hungry for more and more.  People are literally starving their bodies to death, while their fat cells are holding on to the borage of poisons to protect their kidneys and livers from toxic overload.  These so called “foods” are combined together with non-food preservatives and chemically composed flavor enhancers to cover up the age and quality of what once was real food..  It’s nearly impossible to detect the toxins in these fake foods with the multitude of non-pronouncable ingredients.

Manufacturers are able to get away with packaging low quality foods without properly preparing the nuts and grains because they are all mixed together with artificial flavors and colors, loads of sugar, and unhealthy iodized salt to cover up the rancid, stale ingredients.  It’s no wonder why so many folks are riddled with allergies, hypertension, and other degenerative diseases.  Additionally, children are behaving violently at young ages, and there is an epidemic of Autistic children.  It’s all related.

Beyond that, processed food is old and dead.  The packaging is usually wrapped with cancer causing, estrogen altering BPA to prevent corrosion.  Beside that, all the packaging is harmful to the environment.  If you need to keep some emergency foods in your car or home, it is possible to find better alternatives that are BPA free, use sea salt, and don’t have the infinite shelf life of a Twinkie – it’s just not natural!  Consider buying a dehydrator and a vaccuum sealer, and make your own fruit leather, properly prepared dried nuts, and jerky.  It tastes amazing, is easy to do, and saves you money.

Here are some guidelines on how to cope living in a society where processed foods dominate the grocery stores…..As a rule of thumb, make packaged food, a very small percent of your diet.  If you have to ingest it, make sure you read every ingredient.  If you can’t pronounce it, or don’t know what it means – DON’T EAT IT!  Here is a printable list of the most common list of food additives and their side effects to post to your pantry.  You can bookmark it on your smartphone for when you are shopping.

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Eat Right For Your BioIndividual Type

Eat Right For Your Type

Eat Right For Your Type

Perhaps you have heard of the popular Dr. D’Adamo’s Eat Right For Your Type book?  The diet plan is based on one of four blood types O, A, B, or AB, differentiating how particular foods will either act as medicine, nourishment, or poison.  It details how different blood types benefit from a variety of exercises.  The author explains that blood type determines personality traits, a largely followed belief in Japan.  Additionally, the book lays out which diseases each blood type is more predisposed to.

The book details how humans have unique chemical markers called antigens that can identify foreign substances that enter the body. One of the most powerful antigens in the body is the one that determines blood type O, A, B, AB.  The different blood type antigens are so sensitive, that they are the immune systems’ best defense.  Because the blood types are made up specific sugars, they have antibodies to foreign sugars. This is where diet comes into play. A chemical reaction occurs between the blood and the foods consumed. This is due to a factor called lectins. Lectins are abundant and diverse proteins found in the foods we eat. These lectins have agglutinative properties that affect the blood. The basis of the blood type diet is that when you eat foods containing protein lectins that are incompatible with your blood type antigen, the lectins will target an organ or bodily system and begin to agglutinate cells in that area. For example, milk has B-like qualities. So, if a person with Type A blood drinks milk, his/her system will immediately begin the agglutination process in order to reject it. Lectins that are incompatible with the person’s blood type act as a glue, drawing in all cells in the region. These cells work actively to destroy the protein, but the results of this agglutination can include irritable bowel syndrome, cirrhosis of the liver, kidney problems, digestive problems, a slowing of the rate of food metabolism, allergies, depression, fatigue, and along with several other etc.

In modern society, most “foods” are processed and lumped together into a convenient, age-proof package.  One packaged item might contain 30 or more ingredients.  Rarely do we take the time to smell, taste, and decide if a food is safe or healthy to eat.  And, it is difficult to do so unless foods are in their basic, simple form.  So, this program works best with raw or lightly prepared whole foods.  When following the dietary guidelines in the program, it is important to really listen to your body, paying particular attention to the beneficial and avoid foods.  Allergic symptoms such as itching, tiredness, bloating, and bowel dysfunction should be documented when eating foods you should avoid.  Feelings of energy, improved mood, skin quality, and overall health should also be recorded when eating beneficial foods.

Here’s my personal perspective on D’Adamo’s Blood Type Diet:

As a former vegetarian, I realized that my mental clarity was suffering quite a bit.  My skin was inflamed, and my energy was low.  After reading this book, I found that as a blood type O, I was made to eat meat.  The heavy influence of wheat, soy, corn, and dairy in my meatless diet had been causing inflammation, slowly draining my vitality.  I also realized why I was am so unhappy sitting at work.  The constant need for movement and exertion makes sense for my active type.  While I truly love the meditative qualities of yoga, I gravitate more towards intense Hot Bikram style.  And while I enjoy a brisk walk through the woods, I now understand why I often have the urge to take off and run.  My tendencies to lead, rather than follow, and to do things on my own rather than a community aligns with the nature of my blood type.  I accept and am proud to be an O type.

I always wondered why my children gravitated towards cheese over meat.  Why couldn’t I get them to eat baked chicken?  They are AB types, and while dairy products are very beneficial to them, chicken is toxic.  It was a struggle to make meals in a diverse blood household at first, but I have found we can all eat Mozzarella, turkey, kale, apples, lemons, Ezekiel bread, pineapples, almond butter, quinoa, and much more.  I realize now that we should not force our children to eat foods they do not like.  They may actually still be in tune with their bodies!

On the other hand, one of my siblings is also an O type, and suffers allergic reactions to oranges and guacamole.  I don’t have the same reaction.  After reading Dr. D’Adamo’s other books, it is possible these “O avoid” foods are acceptable for me.  Not all O’s are the same.  Dr. D’Adamo’s additional books like “Live Right For Your Type”, broadens the diet based on secretor status, and “Change Your Genetic Destiny” which further broadens the diet based on GenoTypes (genetic survival strategies that predate ethnicity and race and correspond to such external traits as body type, jaw shape and teeth patterns).  The first book “Eat Right For Your Type”  errs on the side of caution by limiting any foods that could be negative for any particular blood type, but still provides a plethora of dietary choices.  Both of the supplemental readings require a nominal cost for testing supplies, but can be considered money well spent as preventative health.  They also provide greater flexibility in the diet.  The local library or should have this literature available for little or no cost.

There may be disaster/survival situations or times one might find themselves at a family dinner or a restaurant where only processed avoid foods are available.  The fact is, if you eat the right foods 99% of the time, your body should have the ability to cope with these rare occasions.  When I eat wheat, I am very aware of psoriasis itching on the nape of my neck.  When I consume condensed milk, I feel the tingling on my tongue.  When I eat corn, I feels the over-acidity in my stomach.  When I consume sugar, I feel lethargic.  However; after 20 years of barring red meat from my diet, I am now enjoying the organic grass-fed beef that fuels my body with energy.  The leafy greens fill me with vigor.  My body is strong, my hair is long, and my skin is clean.  I personally have found this diet to be very informing, helping me to be more mindful and aware of what I am putting in my body.   And for that, I am thankful.

This blood type diet should really be a guideline, not a bible.  It does not suggest that there are 4 types of people.  We are all bio-individuals.  Every individual should be very cognitive of the beneficial and avoid foods, and see how their body reacts.  Mindfulness is the key!

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Fall Fermentation Class! Saturday November 17th

We Are Not Alone – The Power of Probiotics

Do you suffer from yeast infections, ear infections, bloating, belching, flatulence, halitosis, cancer, poor immune system, acne, toe / nail fungus, mood swings, depression, or unexplained weight?  Do you have bread, sugar, or alcohol cravings?  Have you ever taken antibiotics?  If you answer YES to any of these questions, you can benefit from powerful probiotics.

Our bodies are comprised of approximately 100 trillion cells.  But, only 10% of these cells are human.  Microbes like bacteria, yeast, and pathogens and parasites account form 90% of our cellular matter.  Our digestive tracts are competitive environments, so it’s important for the good bacteria to keep the bad bacteria in check.  Probiotics are “pro-life”, and help support a healthy microbiota in our gut.  Unfortunately, the SAD (Standard American Diet) is devoid of life giving nutrition.  Most of us have received several courses of Antibiotics “against life”, which are indiscriminate against the good and bad bacteria.  Many of us are simply out of balance, and the bad microbes are ruling our bodies and lives.

Learn how to take back control.  Come sample and learn how to make Probiotic Powerhouses like Sauerkraut, Kombucha, and Yogurt.  Discover how supplemental probiotics are manufactured, and how to choose the right one for YOU.

This class is on a contribution basis.  Sign up now by to confirm your spot on November 17, 2012 from 10am – noon.  I look forward to seeing you here!

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Balancing the Omegas – To Inflame or Not To Inflame? That is the Question.

In my earlier post “Fat Facts”, I briefly discussed the importance of healthy fats and some sources of the different Omega 3, 6, and 9 Fatty Acids.

But how much should we consume? Approximately 30% of our diets should come from healthy fats. But, we also need to balance the Omega 3 and 6 ratio. The Omega 6/Omega 3 ratio should be no greater than 5:1.

Fatty Acids contribute to Prostaglandin (PG) production, which is necessary for managing inflammation. And while inflammation is necessary in the beginning the healing process, anti-inflammation is required to complete the process. PG2s are responsible for inflammation. But, it takes both PG1s and PG3s to anti-inflame. PG1s and PG2s are derived from Omega 6, while PG3s come only from Omega 3. Americans get up to 25 times more the Omega 6s than 3s (25:1 ratio!). The lack of Omega 3s and PG3s in the typical American diet leads to epidemic numbers of inflammatory diseases. These include psoriasis, eczema, arthritis, diabetes, and cancer.

This epidemic is largely due to the rise of the vegetable oil industry. Cheaply made, genetically modified, rancid, carcinogenic corn, soybean, cottonseed, and canola oils line the grocery market aisles in clear plastic bottles. But these cheap vegetable oils are also in nearly every packaged product consumed. The meat industry is also feeding the livestock corn and soy. Do you think our ancestors ate rapeseed (canola oil) and cotton seeds while feeding their cows and chickens corn and soybeans?

So, even though we are getting alot of the pro-inflammatory PG2s from low quality Omega 6’s, we are lacking in the anti-inflammatory PG3s from Omega 3s.  Our population is burning up!  In order to put out the fire, we need to cut out the highly refined, package products and start eating real food. Great examples are wild caught fish, dark leafy greens, extra virgin olive oil, grass-fed livestock, Chia, Hemp Seeds, and Walnuts.