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Archive for the ‘detoxify’ Category

“Everyone Knows Someone Who Needs This Information!” (TM)

I am trying to catch-up, as lots of things have been happening in my life and I want you well-equipped with information and healthy foods as we transition seasons and head for Holiday Times.

As Food is Your Medicine, it’s important to get the Best! The Environmental Working Group lists the Best and Worst Farmed foods. Here they are for 2011, with my comments.

The new “Dirty Dozen”: Avoid these if conventionally-farmed, at all costs, and for the nutritious foods which you don’t want to miss, then use only the ORGANIC farmed versions.

1. Apples – these fruits are highly nutritious, but they should only be used as a whole, raw, organic fruit. Making them into juice concentrates too much of the large fructose content, and cooking changes the fruit completely (apart from the fact, then when cooked, most people remove the skins). It is only just beneath the skin that the most-healthy nutrient in apples hides. It’s the mineral chromium, which is needed for blood sugar control. If one was eating a totally-natural hunter-gatherer diet, then probably “one apple a day would keep the medicine-wo/man away”. Apple sauce is prolematical being cooked and in the huge portion (meaning equivalence of several apples) which people are likely to give themselves or their children (even worse). Make sure to wait for this year’s Fall Harvest of apples. Those stored in the supermarkets’ coolers are long-since useless.

2. Celery: It’s a sneaky addition to the Bad List. I have a huge celery plant in my back-yard and I see NO reason for it to be pesticided like conventional commercial agriculture does. Celery is the second-ranked dirty food. It’s critical to use organic celery (and only CRISP stalks), as celery helps our bodies relax from tensions and stresses (it’s called a nervine). If the celery goes limp, do NOT use it. Celery should be used raw in salads and the “strings” provide good fiber to slow down other carbs.

3. Strawberries Every kid loves strawberries, so it’s shameful that conventional ones are the 3rd. most dangerous fruit thanks to farming in America. Your country may be different, so check it out!  This berry has lots of anti-oxidants and vitamins, so do buy it, just buy Organic! Figure that unless you buy Organic products, that strawberry ice-cream and strawberry jam will have filthy conventional berries in them. Stupid manufacturers.

4. Peaches: These fruits belong to the same botanical family as apples and plums. They are nutritious but also have a lot of fructose, so should be used sparingly. Fructose is not good for diabetics and everyone is affected by fructose turning-off your satiety signals and piling on belly-fat. Generally, vegetables are MUCH healthier than fruits and fruits should be used in extreme moderation.

5. Spinach: It’s not just the event a few years ago where birds or roaming animals pooping on spinach was not washed-off well enough, causing an E. coli outbreak. That can happen to any raw food. It is your responsibilty as the consumer to make sure that “Triple-washed” spinach (or any thing else) is washed again in your own kitchen. Some leafy greens are harder than others to “wash” commercially. You are the final inspector. Spinach is nutritious enough to bother with this, but as it also has a hefty-dose of oxalic acid, it is not a main-line green. Just add a few extra leaves to your salad made from other greens (like romaine, cilantro, parsley and kale — all of them Organic).

6. Nectarines: Nectarines are a hybrid – a cross between peaches and plums, They have the best-of-both. But, unfortunately, in America, they are pesticided and chemically-fertilized too much. So, buy Organic nectarines, only in season, and get the benefits of a lower fructose fruit (as plums are lower in fructose) with a hint of the higher Peach.

7. Grapes:Don’t get dragged-in to the out-of-season grapes! Most are being farmed in countries which do not have strong laws regarding pesticides! Apart from that, it’s always wiser to eat-in-season. Your body needs different foods in different seasons and expects them to have their nutrients, in the right proportion and form, to carry you through. This is especially true of winter foods, which are denser, with their own array of nutrients. Whereas warm-season foods have much higher water-content to help slake your thirst (and a nutrient profile rich in electrolytes to help compensate for mineral loss when sweating). Just make sure you eat in season. Research the proper season when foods will normally be harvested in your country and region. Organic grapes (especially red ones) are a highly-nutritious food which should be used once every few days, in season, in moderate quantities, as there’s lots of fructose in them, too.

8. Sweet bell peppers: Peppers (hot or sweet), potatoes, tomatoes, tomatillos and cape gooseberry are all part of the nightshade botanical family.  Sweet potatoes are from a different family. Nightshades can cause inflammation and a biochemical cascade resulting in arthritis for some people. They are foods to get off of for up to 6 months and see if you are doing better. If you still want to re-introduce them, do it one by one, at least a week in between each and pay attention to your body’s signals. Make sure any of these foods is always Organic! Peppers have lots of Vitamin C and the red ones have Vitamin A, too. But, you must make sure that any of these foods are not secretly undermining your precious Health.

9. Potatoes: Same as for Peppers, above, along with the fact that potatoes must always be Organic, scrubbed, unpeeled, in small portions (like 1 small to medium potato) and eaten always with a healthy fat in the meal (avocado, organic coconut oil, organic hemp oil, organic olive oil, organic butter, organic ghee).  On their own, potatoes have a very high glycemic index and trigger too much insulin; healthy fats slow them down. Conventional potatoes are also doused in fungicides after harvest, and I am not sure that even peeling them helps you avoid the chemical. And, the most important nutrition is just under the skin, so you would be just getting a big carb load without much nutrition to be peeling them.

10. Blueberries: They are a divine gift — easy to grow, delicious, and most importantly they are highly nutritious, but NOT if conventionally farmed! Only get Organic berries or grow your own, Organically. The plants require very little attention. Eat them raw. You want to get every iota of goodness and cooking always destroys nutrients. Use them in fruit salad, smoothies etc. They are a medium-range fructose fruit.

11. Lettuce:  I suspect that this Warning applies to all commercially-grown conventional lettuce. However, when you buy Organic lettuce, you not only have a safer product, but you will have access to a much-wider choice of green leafies — lettuces and all sorts of other plants — like those in “Spring Mix” etc.  Organic Romaine lettuce is MUCH more nutritionally-sound than any iceberg lettuce (which is a total waste of your hard-earned dollar, as iceberg has almost NO nutrients, at all). Enjoy trying oak-leaf lettuce, frisee, endives, orach, radicchio, and all the other wonderful “greens”.  but only in Organic or non-sprayed form. Leafies are the best source of B vitamins, used to allay stress and also they contain wonderful alkaline minerals you need for bio-electricty and to quell inflammatory chemistry.

12. Kale/collard greens: Kale is SO effective in bringing up the nutrients in the soil that, when it is used in fields which have had toxic and too many pesticides thrown on them, kale is used to “detoxify” the fields (but then those companies still sell the very-toxic, conventional kale!). So, you can only use Organic Kale, for sure! Kale is a nutritonal powerhouse, and if I could only choose one vegetable, this would be it! Those on Coumadin / Warfarin therapy can use it, but it just has to be at a consistent serving and use, so it can be accounted for.

The EWG also publishes a list of the 15 fruits and vegetables that are fine to eat when they are conventionally-grown. I’ll share that with you next time.

Best to all — Em

Please also read the 4 years of still current articles in my archive. See the tab on the upper navigation bar.

You can also sign-up for email alerts for when I post to this blog. I try for once a week. The form is on the upper right of the side-bar. Thanks.

(c)2011 Em at http://diabetesdietdialogue.wordpress.com

Please do not use my articles on junk blogs. I will prosecute you. The only use of my copyrighted article is 2 small paragraphs (with my website shown) without further permission, from me, in writing. Contact me at the About Me page on the upper navigation bar if you want to share more than 2 paragraphs. Thanks.

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“Everyone Knows Someone Who Needs This Information” (TM)

As “Indian Summer” brings its reprise, here are some herbal recipes for beating-the-heat, and they are helpful alternatives for diabetics. Many herbs are effective in ameliorating symptoms and causes for diabetic reactions. This series has been highlighting some of the best. The first recipe helps to make ice-cream just a bit more useful — as the Lavender is a stress-reducer. ===========================================================================================

MURPHY’S LAVENDER AND WHITE CHOCOLATE ICE CREAM

2T lavender flowers 500ml spring or filtered water
1T liquid organic honey
65 g sugar [[Em: use organic brown sugar and I’ve halved it already, to start]]
5 organic egg yolks
200 ml organic milk [NOT ultra-pasteurized]
80 g white chocolate [dark chocolate is far healthier, so consider it]
240 ml organic cream
1/4 teaspoon pure organic vanilla extract
(stevia, as needed)

___   Cook the lavender flowers in the water over a low heat until the water reduces to 1/10th of the original volume. This makes an infusion. Remove from the heat and strain. Stir in the honey and set aside, covered.
___   Melt the chocolate in a double boiler, over water.
___   Beat the sugar and egg yolks together just until pale yellow. Meanwhile …
___   Bring the milk to a low simmer, and watch it the whole time. If you have one, using a cast-iron plate for the burner distributes the heat better and protects from hot-spots which can burn the milk.
___   Remove the milk from the heat and beat the milk into the egg and sugar mixture in a slow stream. Pour the mixture back into the pot and place over low heat. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. But, at this temperature, you have not got a pasteurized egg mix.

To pasteurize the eggs: heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, and definitely keep stirring! Don’t over-heat, though, because at around 76C you will scramble the eggs! Immediately remove from the heat, and then cover and place in the freezer to cool slightly, as the custard must still be warm to mix with the chocolate — so aim for about 70C.

___   The chocolate and the custard must both be warm when you mix them so they emulsify well. If not, the chocolate will clump at first when you add the liquid, but if you keep adding liquid and stirring, it will come smooth. Add only small amounts each time.  It is now safe to taste the product and add stevia, if needed.

___   Allow to cool, then mix in the vanilla and strained lavender water.
___   Whip the cream until it has doubled in volume; it should have soft peaks. Don’t over-whip! Next, fold the cream into the custard using a gentle motion to stir (with a vertical, slicing, circular motion).
___   Taste the cream-base now, again,  and adjust with stevia and vanilla.
___   Freeze using a home ice cream machine, or cover and place in a shallow tray or cake pan  in the freezer, stirring every few hours to break up the ice crystals (my father used to make ice-cream this way 60 years ago!).

If you’re using a home ice cream machine, then transfer the mixture to a freezer-proof covered container when the ice cream has just achieved a semi-solid consistency (around 15 minutes). Place it back in the freezer, and let it continue to freeze until it is solid. Clean your machine — it did its job.

Notes: The pot in which you melt the chocolate must be completely dry or the chocolate can clump. Vanilla essences vary, so make sure you taste the custard and are happy with the flavor before you freeze it! =====================================================================================================
Next, an effective diabetic-friendly beverage to slake your thirst effectively, especially in the hot dog-days of Summer. It’s a traditional American drink, now making its way around the world. When the farmers were bringing in the harvest under the hot American sun in the early 1800s, they couldn’t drink the copious amounts of water they needed not to become dehydrated as that amount would have bloated their stomachs and made it uncomfortable to work … and springs were sometimes far away, too.

So, building on a much older tradition (from approx. the 1600s), a new version of the Oxymel drink from Medieval times. The new drink was called “Haymaker’s Punch” and also, later, “Switchel“.

As the hay is about to be brought in during the next few weeks, this is the perfect time for this refreshing, satisfying Summer drink!

Not only will the apple cider vinegar help with blood-sugar control (as shown in many studies), but it will help with weight-loss and purportedly also help with better sleep and more comfortable GI tract.

The maple is actually a good sweetener for diabetics, if in small portions. Ginger is a potent anti-inflammatory and that’s important for diabetics, too.

Haymaker’s Punch is a healthy beverage, especially in comparison to modern commercial beverages.

Here are a couple of recipes and I may share more next week. The essential ingredients are:
___   Bragg’s or Spectrum’s organic apple cider vinegar (with the mother of vinegar). Only use these brands, not Heinz etc.,
___   filtered or spring water, never tap water
___   organic honey or organic Grade B maple syrup
___   organic blackstrap molasses (in some recipes)
___   fresh, grated ginger

======================================================================= DAVE’S PORTLAND SWITCHEL WITH STEVIA

2 C filtered or spring water, chilled
1 T Bragg’ apple cider vinegar
1/4 t stevia extract ( PureVia or TrueVia) **
1/8 t ground ginger*

For a 5-cup thermos bottle, use about 3 T ACV, 3/4 t stevia, and 3/8 t dry ginger. Then add chilled, filtered water to the top.

Coconut vinegar has got an amazing flavor, and this is a healthy experiment:
3 T coconut vinegar (I think Whole Foods carries it)
3/4 t stevia powder
3/8 t ground ginger *
1/8 t ground cinnamon
all in a 5-cup thermos bottle, then fill to the top with chilled, filtered water

Dave says “The hint of cinnamon really perked up this drink. It’s now sort of like drinking a spiced vanilla cookie with a slightly tangy spark”.

* Food.com says 1/8 teaspoon of powdered ginger is equal to about 1 Tablespoon of fresh, grated ginger, but it notes that “the flavor of ground ginger can be significantly different from fresh”. If using fresh ginger, slice it thinly or grate it. Put into about 4 cups of water and bring to simmer for 15 minutes. Let cool and squeeze out the solids (you can still use them in cookies).

** If you are trying liquid stevia, then use 1 dropperful per 10 – 12 fl.oz of water and per 1T apple cider vinegar or coconut vinegar. ============================================================== Best to all — Em

REFERENCE: to access more of the series: Diabetic Herbs The extra page links to the whole series are on that page.

Please also read the 4 years of still current articles in my archive. See the tab on the upper navigation bar.

You can also sign-up for email alerts for when I post to this blog. I try for once a week. The form is on the upper right of the side-bar. Thanks.

(c)2011 Em at http://diabetesdietdialogue.wordpress.com

Please do not use my articles on junk blogs. I will prosecute you. The only use of my copyrighted article is 2 small paragraphs (with my website shown) without further permission, from me, in writing. Contact me at the About Me page on the upper navigation bar if you want to share more than 2 paragraphs. Thanks.

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“Everyone Knows Someone Who Needs This Information!” (TM)

I have been overwhelmed during my California trip and like others with diabetes, overwhelm has to be managed smartly. So, I’m late in posting, but am catching up using some important information on medications, conditions and suggestions for the problems described. These will be shorter articles.

1) Read the article at the New York times: New Group of Diabetes Drugs whereby the drug companies are seeking approval from the Federal Drug Administration (F.D.A.) for whole new types of diabetes drugs which sound like they have serious side-effects.

2) If you find your mind wandering (whether from low blood sugar, boredom or tiredness), then get out of that state quickly by watching photos of Nature for 7-10 minutes. There are lots of sites online which offer nature photos. This will not just help you focus (so you can take care of your low blood sugar, if that’s the cause), but also potentially lower your blood pressure and reduce stress hormones (which in turn, favorably affects insulin). Doing this will enhance attention and memory by about 20% say researchers at the University of Michigan, Ann Arbor.

Another choice to optimize focus and brain function: scientists published in Human & Experimental Toxicology that using the herb marjoram in a salad, dressing etc. is beneficial. Components in this mint-family herb prevent the break-down of the memory neurotransmitter acetylcholine.  This process may also offer protection against Alzheimer’s (senile dementia).  Add the herb to the cooler recipe below.

The herb sage also has some of the same qualities and is used by Native Americans to help brain function.

3) And, if you are feeling stressed-out, be sure to sprinkle some nutmeg onto your food. Researchers at Texas A&M University say that myristin induces you to relax by increasing your levels of the hormone serotonin. Just use a quick sprinkle. It would be even more beneficial in the evening with a glass of milk just before bed. More on helping diabetics sleep — next time.

=====================================================================

WATERMELON SURPRISE

Use your blender and produce this energy-drink!

2C organic watermelon, diced (if you include the seeds, then strain)
1/2C organic mango, diced
1C coconut “water” / “juice” – chilled *
a few leaves of fresh marjoram – to taste
1/2C spring water ice cubes
Garnish: fresh mint, fresh pineapple *

Blend 30 secs on the appropriate speed for your mixer.
Garnish. Use 20 minutes before any other food. Melons are very alkaline and should never be eaten with other types of food.

Many of us need Vitamin B6 to cope with stress and keep healthy nerves. Watermelon is a good source, along with many phytonutrients and lycopene.

The coconut is a source of catalase which helps your liver flush out undigested protein molecules. If you want more fiber, actually add some organic shredded coconut to desired thickness.  Coconut is beneficial for diabetics and everyone else! (See my archived articles about coconut on the upper navigation bar Archive tab.)

The fresh pineapple helps to pre-digest this food and speeds it through with less work for your over-taxed liver.

Enjoy!

====================================================================

Best to all — Em

Please also read the 4 years of still current articles in my archive. See the tab on the upper navigation bar. The extra page links are at the bottom of the first page.

You can also sign-up for email alerts for when I post to this blog. I try for once a week. The form is on the upper right of the side-bar. Thanks.

(c)2011 Em at http://diabetesdietdialogue.wordpress.com

Please do not use my articles on junk blogs. I will prosecute you. The only use of my copyrighted article is 2 small paragraphs (with my website shown) without further permission, from me, in writing. Contact me at the About Me page on the upper navigation bar if you want to share more than 2 paragraphs. Thanks.

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Everyone Knows Someone Who Needs This Information” (TM)

Well, another week has gone by with continued uncertainty about how large a nuclear event will happen in Japan, how much area of Japan and the world will be contaminated, as well as to what degree. This whole scene should be making all of us think hard!

The best solution to the energy-crisis (and looming rising oil costs) is conservation! It can do more than anything else to help the planet and our fiscal stability – personally and nationally.

All of us need money for more important things in life — like supporting our Health. We have to make serious choices here.

An Japanese-American nuclear physicist, just returning from Japan, was interviewed locally last night. He said that what happened imminently was going to determine the extent of the disaster, now that they have determined nuclear reactor 3 has been “breached” and serious radiation was beginning to escape.

He continued, that if, because of radiation hazard for the firemen and reactor workers, they have to stop dousing the other two at-risk reactors, and thereby they melted-down too, this would be a “much bigger catastrophe than Ukraine’s Chernobyl” (which has a dead-zone around it which will last for at least a couple of centuries).

The location of these 3 plants and the wider circle of contamination  will effectively impact Japan and Honshu Island to a huge degree, really pushing already strained population centers to the max. It would mean  removing a huge contaminated area, which threatens to bi-sect the island and make each half disconnected.

Already the economic impact is tremendous, with parts and supplies needed for already-exported goods not being able to be manufactured. The crisis will mean jobs lost or furloughed all over the world.

That’s bad enough, but now back to Health. Unfortunately, as I suspected, the longer the radiation was spewing, the more likely that even the ocean would be effected. I don’t know how far and how deep the samples were taken but news this week said “seawater” was showing radiation, as was land water, milk, spinach, potatoes, and some root crops (!), like turnips.  All still at “non-problematical levels”, but if the situation goes awry, as described above, all bets are off.

It’s a shame, as Japan’s industrial rise was based on a land which had NO ready-to-go natural energy resources of its own. I wish that over these last few decades, they would have immediately researched wind (which the Americans did and then turned the technology and industry over to the Japanese to manufacture), geo-thermal and wave-action technologies (their best source, but least-researched) and solar (which is less useful to them, as they are a far-north country), but all would help.

The Japanese government went against their people’s traditional Shinto respect for Nature in choosing nuclear power and it has come back to bite them with a vengeance.

The shame is shared by America. It turns out that General Electric (GE) manufactured this “cheap” version of a nuclear reactor. The global corporations are wreking their havoc again. I do not know to whom else they sold this crappy reactor, which is doing just what critics were concerned it would do. But, in reports online,  I did read that there are at least 23 of the same GE nuclear reactors in nuclear power stations in the United States! Some are even on earthquake faults here.

So, everyone, you may have one of these monsters on your doorstep. I suggest you find out, and while you’re at it, start campaigning to get it decommissioned, like we did (decades ago) to the one plant that our power company (built against our wishes), on the Columbia River, in Oregon. We know we are as safe and responsible as we can be, now. Can you say the same? Yes, it took a long public campaign and a short time to vote and then goosing the utility and the government to do what The People wanted. All the more reason for you to start now.

Oregon then followed through on energy conservation and research. We have wind-farms, wave-technology starting on the Oregon coast, bike lanes and public-use bikes in major cities, new, efficient forms of public transportation reaching as deeply as possible into suburban neighborhoods etc. Support for sharing cars. We have revised codes and building standards. We are intent on Green.

This allows all of us in Oregon to have the 2nd forward-most thinking and action on Healthcare.

Until last Thursday, I would have said First. But, to their credit, the Legislature in Vermont wrote and passed historic legislation to get private, for-profit health “insurance” companies and “health-plans” out of Vermont!

In the next couple of years, a plan being crafted now, will bring to Vermonters the nation’s first universal health-coverage! Bravo! Brava! It will be a single-payer system. And it will be drafted in co-ordination with physicians, so the emphasis will be Health and not admin or drug company lobbying.

Vermont is another Green-thinking state, not wildly spending our grand-children’s future.

Oregon and Vermont have a lot to teach the rest of the nation and you need to make your so-called “representatives” take a serious look. Instead of supporting the new campaign for nuclear power to rise again in  America, quash it! Stop it now and forever. Otherwise, people will be dealing with lots more than diabetes, as fallout, sooner or later.

Health and social services, as well as public-safety,  have to be the first concerns of any government, and we cannot have this when we are mired in poor decisions and falsely-helpful technology raping us in other areas of life.

Aussies and others have had successful experiments with cars run on water cells etc., there’s SO much alternative energy research to do to help the planet and ourselves. We need to support that research and not let researchers be harassed (and worse) by goons from big-Oil.

Now, as promised last week, I’ll share why Dr. Robert Jay Rowen, MD cautions about the media’s use of potassium iodide as an effective help for this potential crisis of radiation poisoning, for the following reasons.

There’s been a massive run on potassium iodide, and regular store shelf supplies in some West Coast cities is sold-out. “Experts” are telling people that this combination will protect them from nuclear fallout, but Dr. Rowen says “They’re wrong!”.

He says that potassium iodide is a good product, but that the potassium is supposed to protect you from the radioactive cesium molecules. And the iodide protects against radioactive iodine isotopes.

But, here’s the problem:
___   First, in his opinion, there’s not nearly enough potassium in this combination to protect you against the radioactive cesium. (In your body, cesium acts like potassium. So the theory is that if you have enough potassium in your body, that is supposed to prevent your body from absorbing the cesium.)

But Dr. Rowen believes that most people are so deficient in potassium, that the small amount in potassium iodide won’t protect you. Instead, he says that you need to take a separate potassium supplement to protect yourself.

___   Second, Dr. Rowen says that you have to protect a lot more than your thyroid from radiation. The iodide in potassium iodide will protect your thyroid, but it won’t be as efficient at protecting your breasts and other organs.

Iodide and iodine — each serves slightly different roles in your body, and they each protect different organs, in different ways.

Yes,  iodide is only one form of iodine. In the event of nuclear fallout, it’s vital you protect your body with both nutrients, and potassium iodide doesn’t provide iodine.

Iodine is essential for your thyroid, and this gland needs it most — this is especially true for children’s thyroid glands, as they are growing and have faster metabolisms, so radioactive iodine will damage their gland much more. 

If you’re deficient in Iodine, as most Americans are, your thyroid will pick up any iodine your body ingests (we’ve talked about this danger before). This includes grabbing radioactive iodine isotopes, which can then poison your thyroid.

But, Dr. Rowen says, if your thyroid is sufficiently full of iodine, your gland will ignore any other iodine passing by — including radioactive iodine.

There are two products that provide ample amounts of both iodide and iodine, in addition to food sources.

___ Dr. Guy Abraham, MD’s landmark product, Iodoral, is the first. Dr. Rowan says ” I think most people should take one capsule daily, just for general nutritional purposes. I do. After a few weeks, your thyroid should be sufficient in iodine and iodide, making your organs more resistant to radioactive iodine.” Iodoral is a pill and tasteless, whereas that cannot be said for the next choice.

___  A good (but foul-tasting)  alternative is Lugol’s solution. This should be available from your pharmacist. Explain what you need it for so you get the correct version.  This is a centuries-old formula, from a Frensh pharmacist, for this lack-of-iodine problem, which used to be rampant in Europe plagued with goiter.

In a way, it is the liquid form of Iodoral. Two drops of this Lugol’s Solution – an iodine/iodide product —  is equivalent to one Iodoral tablet. Dr. Rowen says: “If you know there’s a significant risk of radioactive iodine exposure, you can double or triple the Lugol dose in the short run.”

___   Finally, Dr. Rowen also mentions that potassium iodide cannot protect you against the radioactive heavy metals — like uranium and plutonium! This is the greatest hazard!

Uranium atoms seem to be too large for conventional chelators to grab, so he recommends Metal Magnet.

It is a totally natural supplement from decayed organic matter, which contains active humic and fulvic acids. These are complex large organic molecules which are structured with lots of carboxylic acid chemical groups (which attract metals like a magnet). All size  metal molecules will fit in, even the big-boys like uranium. Find Metal Magnet on the Internet.

___   Strontium 90, which a also radioactive mineral, and has been found in American dairy in the past; it is a more difficult issue, as it is chemically similar to calcium,  so it can enter and stay in your bones — potentially causing bone cancer.

The  EDTA protocol can chelate calcium, so it should also grab strontium, and studies suggest it does. Dr. Rowen says: “For strontium 90, consider both oral and rectal EDTA, which may offer limited protection. If you are exposed to radiation, I’d go directly to intravenous EDTA under the care of a trained chelation doctor.”

___   And, as general, everyday protection:

He also recommend taking Chlorella (15 tablets daily!). This algae  is an excellent metal detoxifier and it is definitely a superfood; get it in juice form, too, in smaller quantities tho’,  in many of the “green” juices. Read the labels.

When the Ukrainian nuclear plant at Chernobyl melted down, Russian researchers found brown seaweed (alginate) greatly reduced radiation poisoning. Dr. Rowan suggests  Modifilan and  Pectasol Chelation Complex (same as Dr. Fuchs) as both products are rich in alginates. OR, as I have said many times — start using kelp in your diet. Read my archive.

Advanced Detox Formula has a long track-record helping cancer patients undergoing radiation therapy. The formulation greatly reduces the amount of radiation their body absorbs, so it will work for environmental exposure, too.

This protects you with its sulfur-bearing detoxification nutrients, which also help regenerate your greatest body-made anti-oxidant, glutathione. I suggest some sulfur-rich foods below. Dr. Rowan says to be  sure to take ADF along with supplemental vitamin C (2-8 grams daily ! Whoah!) and vitamin E (1,200 IU daily) when exposed to radiation. He suggests  vitamin E as Unique E, Carlson’s E, and Delta-Fraction Tocotrienols (take one softgel, twice a day).

I don’t know about you, but I have trouble after 500 mg of Vitamin C. I’d be in the bathroom all the time, but maybe if exposed to massive radiation, one can tolerate that much Vitamin C as your body would be using it up at a furious rate! So, I hope all this helps our Japanese friends, and any who are exposed in future nuclear events.

As usual, you can order King Chlorella, Pectasol Chelation Complex, Advanced Detox Formula and Delta-Fraction Tocotrienols from http://www.AdvancedBionutritionals.com .

___   Dr. Rowen, MD is a kindred spirit, as he, too, brings us back around to letting Food Be Your Medicine and savior. Remember, that everyday use of  certain foods can protect you — especially if you are eating as many raw, Living Plant Foods (LPF) as possible.

Plants have to survive constant assault from solar radiation. So, their plant chemicals  can help protect you as well. The Japanese use many of these products just naturally, and especially after the atomic bombs were dropped on them during WW2.

Generally, the Japanese diet is the healthiest in the world; their people are the most long-lived and if anyone can survive this catastrophe, the Japanese can, given half-a-chance as they already have all these good habits in place.

Their research has shown that for general radiation exposure, whether nuclear, or even medical gamma ray exposure, that Japanese fermented soybean paste ( miso) can protect you.Many studies confirm the efficacy of fermented soy, but it is salty, so a tablespoon is a lot to use at one time. Miso soup is a good choice. The recipe from Jim Healthy I published last time is at a level you can use through the day.

As an aside, Dr. Rowen tells  of a hospital right under ground zero in Japan, which survived the bombing. It was spared the destruction of the blast (which went outward more than downward). One of the doctors walked outside after the bomb dropped, saw the total destruction, walked back inside and told everyone to start eating miso. Those who did were spared radiation sickness, even at ground zero!

Organic soy bean miso is easy to find in the refrigerator case of good health stores. Read the labels, as some miso is also made from barley, and I do NOT know if it would have the same protective properties.

Tofu is NOT fermented. It does NOT count, and I would think the same is true of the whole soybean (edamame), as it is the fermentation process which releases other compounds in the soybean. Eat edamame for other healthy purposes. And, do NOT cook miso! Just add it at the end of the cooking process; just swirl it into the dish.

Start to eat seaweeds, sprouts, miso and radishes, onions and garlic everyday.

As a start: try Tofu – Seaweed Burgers Note: this makes 10-12 burgers. Experiment to see if they freeze well OR just reduce the recipe. Hijiki is a robust seaweed with lots of texture. You can also substitute nori seaweed without soaking or use several tablespoons of kelp sprinkles. Each of the potatoes (use the skin, too), seaweed and miso are very pH alkaline foods, That’s GOOD.

OK, we’re done, but find out if there’s a nuclear power plant near you and start to get it decommissioned like we did in Oregon; start to learn more about energy conservation; start to be proactive for getting the federal government to set aside research money to be spent on alternative energy; let your representatives know that you do NOT support expansion of the nuclear industry.

REFERENCE:
Hiroshima J Med Sci., 2001 Dec;50(4):83-6; Archives of Environmental Contamination and Toxicology, volume 18, number 4, 612-616, DOI: 10.1007/BF01055029.

Best to all — Em

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Please see the Titles Archive above for many more articles about the protection and use of Iodine, seaweed and more — 4 years of still-current articles and help for diabetes and regaining general Health.

(c)2011 Em at http://diabetesdietdialogue.wordpress.com

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“Everyone Knows Someone Who Needs This Information” (TM)

With the radiation jeopardy in Japan looming on the horizon and poised to spread into our air, water and soil, I want to share 2 emails and an article I received to help people make educated choices, for themselves and most importantly, for their children, who are even more at risk because of their much more active thyroids.

The two scientists who sent the information are:  Dr. Robert Jay Rowen, MD and Dr. Nan Fuchs, PhD, representing their colleague and supplement formulator Dr. Isaac Eliaz, PhD. at Advanced Bionutritionals in Northern California. And the recipes are from Jim Healthy at http://MyHealingKitchen.com

Dr. Fuchs discusses some research to show an individual’s Environmental Toxic Load and how that applies to Diabetes. She informs us:  ‘with an epidemic of diabetes in America, scientists now believe they have found out (one) of the reasons why’.

I think this hearkens back to what I’ve mentioned about Dr. Vickery‘s theories in the past fortnight. When our bodies are NOT properly nourished, they cannot DO the detox they are meant to do and are normally capable of doing. (Look for those articles in the sidebar … and later, in the archive.)

Dr. Fuchs reports: scientists tested 2,016 Americans for the presence of 6 toxins known as POPs (persistent organic pollutants). The researchers then compared the levels of these 6 toxins in the participants’ bodies to their history of blood sugar problems and diabetes.

This is what they discovered:  the people with the highest levels of these 6 toxins were 38 times more likely to have diabetes compared to the people with the lowest levels!

These toxins can destroy the beta cells in your pancreas (which produce your insulin, the hormone that regulates your blood sugar levels).

These toxins can also interfere with the cell receptors that carry glucose  to your muscle and fat cells. And the toxins can limit your cell receptors’ ability to use insulin. When your cells have a hard time accepting and using insulin, then your blood sugar rises, automatically.

Dr. Vickery’s protocol is designed to help you overcome this illness and debilitation body-wide cycle, in a total-Health aiming process using Platinum Plus and his seaweed-based supplement. These will build your body’s Health, not just help you to effectively detox. See those supplements at supernutrient.com .

Whereas, Dr. Fuchs’ suggestion will deal just with the immediate problem, radiation exposure and generalized detox.

Dr. Fuchs informs us that the good news is, PectaSol® Chelation Complex by Advanced Bionutritionals can help you safely and easily eliminate these dangerous environmental toxins from your body before they can destroy your health.

The heavy metals  everyone talks about most are mercury, lead and aluminum. But, now, when we talk about “heavy metal toxicity” we must include uranium — the heaviest heavy metal there is — and its spewing out of those Japanese nuclear power plants along with Iodine 131, a dangerous isotope of Iodine instead of the healthy Iodine form our body needs.

The best solution she has found to remove uranium is an oral chelation product made from modified citrus pectin and sodium alginate: Pectasol Chelation Complex. The specific pectin in this formula is the only one studies show to effectively bind to heavy metals and remove them. The sodium alginate comes from brown seaweed, long shown to bind to toxins in the intestines.

This works for environmental exposure and for those undergoing radiation treatments for cancer.

Dr. Robert Jay Rowen, MD adds that potassium iodide, which the media are discussing as preventative, is NOT good enough and we’ll talk more about why next time. And, for heaven’s sake, DON”T think that iodized table salt is going to protect you. It won’t. It doesn’t have enough Iodine in it, and your blood pressure will go up eating it more than usual.

There are MUCH better food sources of Iodine. I will talk about some of them at the end of the article, but we’ll finish the pectin discussion, as it will take time to order the supplement. Then, once you have the supermarket list, from the foods that I mention below, you can buy those foods, start using them, and be protected better,  TODAY!

Back to pectin — during the Chernobyl disaster in Russia, about 25 years ago, they used pectin to reduce radioactive radiation with great success. In exposed children, (the people most at-risk),  body radioactivity among children with elevated readings was reduced by over 50%.

And the Pectin Formula also removes any traces of mercury from fish and from old dental amalgams (“silver” fillings), which also poison us.

Please understand, that if you’re an average American between the ages of 58 and 92, new research shows your body is polluted with 700 synthetic chemicals as well as heavy metals like mercury, lead and arsenic.

And, if you are like me, trying to eat organic etc., for the past 40 years, you may still not have dodged-the-bullet. As Dr. Fuchs relates: Charlotte Brody had eaten organically for 20 years — BUT:

“Charlotte volunteered to have her blood tested for the presence of 210 different toxic chemicals as part of a recent scientific study, she thought her blood would be relatively clean —

Charlotte was shocked when scientists at Mount Sinai Medical Center discovered 85 different chemicals in her blood including more than two dozen types of PCBs, seven dioxins, and a banned household insecticide. “I’m proof that a healthy lifestyle doesn’t shield you,” she said after seeing the results.

Unfortunately, Charlotte’s story isn’t unique. Every person tested by Mount Sinai Medical Center in the same study was contaminated with an average of 91 chemicals each.

The evidence is clear: everyone, regardless of their lifestyle, needs to detox their body.”

Every time we eat in a restaurant or at a friend’s home, we don’t know the source of the food. Many towns have water that is not safe enough. When you were a child, you were exposed to chemical cleaners and water pipes at school etc., and meals there sourced from who-knows-where that may not have been what was best. And, don’t forget lead paint in homes, especially if you are a baby-boomer.

Just breathing the air and being stuck in “traffic” will bring in pollutants our bodies were never meant to deal with! No-one is immune. Period.

Most citrus pectin is composed of large long-chain carbohydrate molecules which are too big for your body to digest, so the pectin from the inner peels of citrus fruits simply passes through your body without binding to toxins.

The good news is, her friend and colleague Dr. Isaac Eliaz has found a way to modify citrus pectin.  By changing the size of the pectin molecules, now it becomes very easy for your body to digest.

First he broke down large citrus pectin molecules into smaller, easily absorbed pieces, while also changing the pH of the pectin molecule to make it easier for the molecule to bind to heavy metals, especially in the low-pH environment of your stomach.

The result is a patented form of modified citrus pectin called PectaSol®.  which is SO powerful, that it can trap and remove significant amounts of toxins in as little as 24 hours!

In addition to Dr. Eliaz’ patented citrus pectin, PectaSol® Chelation Complex also contains a second, natural chelating substance called alginate (from seaweed) (it’s usually in ice-cream, too).  Extensive studies at McGill University in Montreal show that alginates help prevent your body from absorbing lead, cadmium and other toxic metals.

The alginates in PectaSol® Chelation Complex bind to the toxins in your food right in the digestive tract so the toxins are eliminated before they even enter your blood stream or your tissues.

This specific pectin and these alginates were the only ones used in successful human clinical trials. This formula dropped their body levels of toxic metals by a whopping 74% on average.

Don’t just go grab pectin off the health store shelves. Go to the Advanced Bionutritionals site and see these products.

For the immediate, first-response foods to start building your body’s ability to neutralize these radiation isotopes showing up in our air, soil and water now, buy and use the following foods and the first 2 do most of the best work:  seaweed, miso (a savory Japanese fermented soybean paste) and whole soybeans (edamame)(less effective).

Japanese studies show miso strengthens people’s resistance to radiation poisoning by up to five times, and after all, the Japanese already have the most experience with radiation poisoning after America dropped 2 atomic bombs on them at the end of World War 2.

Much less effective sources of iodine, but still worth using are:  asparagus, garlic, sesame seeds, spinach, summer squash, Swiss chard and turnip greens. Read more of my Iodine and seaweed articles in the Title Archive, on the upper navigation bar.

If you think you’ll have a hard time introducing seaweed to your family, just do it! You’re helping to save their lives. Hide it or serve it openly. It’s delicious and so don’t let them them intimidate you.

Seaweed comes in simple forms like at this link, Maine Sea Seasonings. They have kelp, nori and dulse, which are in shakers, which you can buy online or in good health stores (Whole Foods only sells the kelp sprinkles). You’ll never know it’s in the recipe, but all-the-while it’s bringing Health.

In fact, I just put MSS kelp sprinkles into my little grandson’s baby yoghurt last Tuesday (the first day the radiation was supposed to reach West Coast America), and he looked up at me detecting the slight difference in texture (until the kelp would have softened), but he “understood” it WAS good for him, and immediately ate it all. His body told him it was good for him; he listened.

You and your children have to over-come any false messages born of poor food choice or ignorance in the past. These are the foods you need to NOURISH yourself!

And the Iodine in seaweed is not effected by cooking, so you can put it in soups, stews etc., too.

By the way, “Brava!” to my daughter, who has often been resistant (as an adult) to the “health food” she had her whole childhood, but she was giving my 22 month old grandson and herself a green protein drink from Bolthouse Farms, which they both loved. I think it was called Green Goodness. It had blue-green algae, spirulina, dulse,  chorella, jerusalem artichoke (very good sweetener for diabetics), and lots of other delicious veggies and fruits like: broccoli (you can’t taste it), barley grass, apple, pineapple, mango puree, banana puree and kiwi juice. My grandson came back for seconds and even thirds.  It tasted absolutely delicious.

That juice would be a good choice too, in these circumstances. It’s available at Walmart — dare I say it! and for much less money — and many other markets. I may actually have to go to Walmart and buy this, if the price really stays low there. Yeah, I know, I really don’t want to help Walmart, and this would be only the second time I have bought from them, but Health comes first, and if I can buy twice as much of this particular Bolthouse juice, for the same money, then I will.

Annie Chun makes a seaweed snack and you’ll find others at Whole Foods, Trader Joe’s and other good health stores, but eating the seaweed directly will give you MUCH more of what you are really eating it for.

Use the following link to get only organic seaweeds! Eden brand is the best sourced. You can get them at good markets and from their site.

For recipes which won the taste test for American palates, Jim Healthy at MyHealingKitchen shares the following recipes:

___ I’m drinking this delicious Miso-Ginger beverage as I write this — Jim Healthy’s recipe uses savory miso: first, fill a quart jar (or thermos) with hot water, add 2 teaspoons of grated fresh ginger (or minimum 1t dry ginger) with 1 tablespoon of miso (soy-based) (I am not sure if the barley-based will work the same), and enjoy it from a thermal bottle for hours. If you add a bit of kelp, or kelp sprinkles, call it a soup, and you’ve got twice the protection, as long as you eat the seaweed.

___ Nori-Wrapped Crab Rolls with Wasabi and Roasted Red Pepper or any other sushi recipe which contains seaweed
___ Seaweed Cucumber Salad

Jim continues: “Radiation causes cancer by creating free radicals molecules that damage DNA. So it makes sense to eat more foods and supplements that are rich in antioxidants. “

NOTE: I am NOT including the cruciferous brassica foods: cabbage, cauliflower, mustard greens and more as they are also goiterogens, which impact your thyroid’s ability to function. When this gland is already under siege, I am NOT going to be eating these otherwise nutritious foods for awhile.

For Vitamin C, I suggest: any citrus fruit, tomatoes, kiwi, berries, cherries, cucumber, garlic, kale, onion, parsley, organic papaya, persimmon, fresh pineapple, potato with skin, red bell pepper, organic rosehips, watercress, spirulina and sprouts!

Vitamin E foods to choose: sunflower seeds, organic, non-irradiated almonds (you can only buy these online at nutz.com), olives and spinach, avocado, organic barley or barley grass, organic Brazil nuts, carrot, organic extra-virgin cold-pressed olive oil, brown rice.

For selenium, a mineral needed by diabetics and also part of the detox process, use: organic Brazil nuts, wild salmon, non-farmed, clean-sourced shrimp and organic turkey. All of these are cancer-blocking heavyweights. Let your eyes guide you: think Rainbow. The brightly-colored, fresh, raw plant foods tend to be antioxidant treasures.

You also should consume more organic brown rice, too. It is rich in fiber, phosphorus, antioxidants and selenium, all of which help escort toxins from your body.

And, Jim says, ” don’t forget herbal aid — Spanish researchers published research in the British Journal of Radiology demonstrating that nothing fights the free radicals created by radiation like fresh rosemary. Since rosemary’s essential antioxidants are fat-soluble, they provide critical protection in areas water-based antioxidants can’t reach.”

Other supplements that should be protective against radiation damage are Vitamin D (sunlight, seeds, dandelion greens, alfalfa sprouts, avocado, carrot and garlic) and Vitamin K (sprouts, carrot, cayenne pepper, ginger, grains, deep leafy green vegetables, kelp, oats, peas, potato with skin, soybeans, strawberries). Both of these Vitamins support cell “apoptosis”, which is the programmed cell-death of those tissues which accumulate various DNA errors (due to radiation and other causes). Vitamin D also supports DNA repair and is critical for proper function of your immune system.

And, I encourage you to help raise money for Relief Efforts in Japan! Please do NOT give money to the American Red Cross (I have LOTS of reasons to say this). Instead, please support Nobel Peace Prize recipients Doctors Without Borders or Mercy Corps who are effectively and selflessly delivering medical aid to the Japanese people.

More next week on radiation and detox.

Please use the Titles Archive Tab to see more than 4 years articles.

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My thanks to Dr. Rowen and to Dr. Fuchs for all the help as their education is invaluable, and to Jim, whose recipes are always healthy and tasty.

Best to all — Em

(c)2011 Em at http://diabetesdietdialogue.wordpress.com

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“Everyone Knows Someone Who Needs This Information!” (TM)

This is a momentous edition. We begin the 4th year of serving diabetics and letting them learn alternative ways to help themselves with their diabetes — to see improvement, remission or cure.

I’m also going to introduce an important therapy this time.

Today also marks the 51st anniversary since my father brought us back to America, the land of his birth, and I often wonder if we would have had a healthier life if we had remained in Australia, where my sisters and I were born. I’ve seen massive changes in health in both places in the past 5 decades.

Unfortunately, only recently, Australia has joined the ranks of nations-in-trouble as its populace is generally over-weight and unhealthy, too. All the more reason to learn this landmark therapy!

In the same 5 decades, Dr. Brice E. Vickery, DC has been a caring, pro-active, observant physician who has put a vital piece of the Health puzzle together!

What Dr. Vickery has found confirms the accuracy of the foundation of Ayurveda, humanity’s first medical system, established in India 5,000 years ago — death and life begin in the colon — and that excellent digestion is the basis of Health.

In a world rampant with prescriptions of antacids of all kinds, this imbalance of digestive factors is a disaster. Usually, instead of excess acid, the symptoms of bloating, gas, burping etc., are really indicative of a stomach and digestive system which is under-served. It actually needs the ability to make MORE hydrochloric acid and digestive enzymes and bile etc., to have proper digestion.

Without well-functioning digestion, protein components, especially, are not broken down properly into their individual amino acids.

Your body needs individual amino acids to build EVERYTHING!

These are called Free Amino Acids (F.A.A. – FAA).

Not only do most of us not have the critical FAA cellular building-blocks we need every second, but if whole or partly-digested proteins pass through the crypts in the intestinal wall, then our immune system reacts and food “sensitivities” or full-blown “food allergy” is born.

And, along with that, it means NONE of that improperly digested protein can be used by your body!

That issue also creates a “toxic load” as your body can’t use it, but must store it — the start of obesity —  and reflective of your overworked liver.

Dr. Vickery noticed many of his patients, with chronic conditions, like:

___   diabetes // hypoglycemia

___   fibromyalgia

___   chronic fatigue syndrome

___   Parkinson’s disease

___   GERD (gastro-intestinal esophageal reflux disease)

___   autism

___   celiac disease and Crohn’s disease

did well when he gave them a certain set of pharmaceutical-grade FAAs, using a patented  formula he invented and refined for decades.

Just any-old-formula won’t do, and the SOURCE and FORM of the FAAs is critical too. His formula also has other vital nutrients likely to be needed when your body is so depleted that its biochemistry is incredibly awry.

Why is protein important?

Even though many of us think we are succeeding in eating decently, did you know 9 out of 10 people lack the proper amount of protein in their organ systems for their bodies to function properly?

That’s amazing!

And, contrary to popular belief, a sufficient intake of protein in the diet does not automatically insure that your body is getting what it needs, because of improper digestion – both with hydrochloric acid in the stomach and with vital alkaline enzymatic buffers from your overwhelmed pancreas.

With excellent digestion, your body can manufacture thousands of systemic proteins which build and keep your body intact.  Without that ability, you’ll wither.

Protein is distributed throughout your body, providing:  structure, function, and organization of body systems. It is the foundation of your skin, nails and hair, and your blood, lymph and plasma. It is protein which  enables your muscles to contract and provides critical integrity to intestinal walls, so they can absorb the nutrients you need.

A bombed-out, caustic colon cannot absorb your nutrients properly and this is especially true in Crohns disease and also in celiac disease (where gluten allergy corrodes!).

Various internally-made proteins fight infection in your body and repair any tissue damage.  Your bone, lung and brain cells, and thousands of enzymes (that run the biochemical reactions to digest your food, repair damaged DNA and regulate all chemical reactions in your body) need protein for their structure and function.

Proteins help to carry oxygen to your cells! Other proteins remove toxins from the liver – which cleanses your whole body. The digested levels of protein vitally determine if your body makes 95% of all your hormones as well as whether there will be sufficient specialized proteins carrying hormones, vitamins, fatty acids and minerals to your cells.

When we talk about protein we are talking about your whole life-system itself. When we properly assimilate protein into our body-system daily, we are keeping the entire system intact, and it is catastrophic if we are lacking in vital amino-acids.

FAAs are the building blocks of thousands of proteins and enzymes, without which we cannot have Health.

Our body tries mightily to adapt if we are low on certain vital amino acids due to improper food choice and / or incomplete digestion. It will re-route and try other chemical pathways with up to 500 detours, but even then it is beaten, without success, oftentimes.

Protein is not stable, and it is constantly being used up and exchanged for new protein daily in a process called “protein turnover“.  About one pound of protein a day is lost in this process, so it needs to be replenished from your diet on a daily basis.

Here are some examples of turnover times for some of the most vital body proteins:

___   enzymes- 7-10 minutes

___    insulin- 30 minutes

___    liver protein- 10 days

___    muscle protein- 60 days.

In 1 year all the protein in our body has “turned over”, in good balance, or not.

Animal and vegetarian sources of protein provide the critical nitrogen element essential to your biochemistry.

There are 20 amino acids and at least 10- 12 of them are considered “essential” (most of these are critical life-long and some are “essential” only at critical times of development) because your body must get them everyday in food as you cannot manufacture them.

Nothing but protein sources can supply protein.

The carbohydrates and fats we eat are not part of the process, although they are also vital — especially the “good fats”, the Essential Fatty Acids from flax, hemp, borage or fish oils, and adequate vitamins and minerals — for proper biochemistry. Seaweed is a great source for the minerals, especially much-needed Iodine, as I have advocated for a long time.

And, to be digested properly, fats and carbohydrates need proper levels and types of proteins to make complete digestion happen.

EFAs must be carried to your cells by proteins and then absorbed there for your cellular energy to be produced!

And, diabetes prevents the conversion of EFAs to vital GLA and EPA — so diabetics need supplements for these vital fats, as well as proper digestion and transport proteins. Angstrom-sized, chelated zinc, magnesium and sulfur along with B vitamins and vitamin C are also necessary for proper conversion.  The minerals require proper types and levels of protein to be transported to your cells (that is, minerals must be chelated — on a label, that means it ending in —ate, for example the best form of magnesium is magnesium citrate).

Dr. Vickery says: “Adrenal fatigue, nutrient deficiencies and yeast metabolites all affect blood sugar and there is much information available about how the diet can be controlled in order to help a badly unbalanced secretory system regulate the blood sugars. What is not well known is the important role of protein in this whole system. Three things are core essentials for proper blood sugar regulation: a healthy nervous system, a healthy secretory system and properly functioning proteins dealing with sugar uptake and release from the cells.”

The blood detoxification process in your liver is an amazing two-phase operation in which the blood is filtered and toxins are broken down and prepared for removal from the body. This is known separately as the Phase I and Phase II detoxification pathway.

In a single minute of time, a healthy liver filters and detoxifies 99% of the waste material from two quarts of blood!

But, because the enzyme pathways of a sick or damaged liver will be unable to effectively break down and clear the body of this needed amount, toxins so poisonous material will end up in the blood again and then be  stored in body tissues (creating malfunctioning organs and obesity).

I hope you can see how important the complete digestion of adequate protein is!

So, if you are already ill with one or more of the imbalances (“dis-eases”) above, then you already know that this protein system is broken in your body. Pouring more (expensive) protein is not going to help and without great digestion, your supplement money is likely not benefiting you as it should, either.

The ONLY way known out of this vicious biochemical swamp is to have the full benefit of predigested, top-notch, single amino acids in the correct form and balance of FAAs. Dr. Vickery’s Platinum Plus Formula provides this, along with the needed companion vitamins and minerals.

Don’t go to the health store for FAAs. They won’t be sourced properly, sized-properly and won’t give you the benefit that Dr. Vickery’s patented formula will do. Period.

You can learn a great deal more on Dr. Vickery’s own site, where you can also purchase his products.

Spend time at http://www.supernutrient.com in the Science section, if you feel comfortable, otherwise surf the site to understand as much as you can to feel confident and especially read the Hypoglycemia page

Dr. Vickery says that the status of your spinal disks is a lesser known source of blood sugar problems, as compaction causes autonomic nervous system aberrations which result in poor blood-sugar sensing capabilities.  Glucose sensing neurons in the autonomic nervous system, are also involved in pancreatic and adrenal secretions.

He adds:

“There is also a certain protein, AMPK, that researchers suspect may also be an important part of the body’s blood sugar metabolism regulation. The AMPK apparently senses low levels of energy molecules(ATP) within the cells and activates processes such as glucose manufacture by the liver and cellular glucose uptake by glucose transporter proteins (GLUT4) within the cell.

An AMPK related protein is an enzyme made up of a total of 661 amino acids, 325 of which are the essential amino acids (those that can only be gotten from the diet). Studies also show that amino acids enhance the activation of AMPK.”

DO discuss this all with your physician, too.

Some diabetics, with severe kidney disease, especially need an expert to help them with this therapy.

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Read the Titles Archive (tab on the upper navigation bar). There’s 4 years of still-current info!

Best to all — Em

(c)2011 Em at http://diabetesdietdialogue.wordpress.com

Please respect my copyright. You may quote 2 short paragraphs in your article or on your site (please provide a link back here). To quote more, please contact me for permission at the About Me page on the upper navigation bar. Thanks!

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“Everyone Knows Someone Who Needs This Information!” (TM)

As the first week of 2011 closes, I want diabetics to get back on track and start to really plan out healthy meals. So, the recipes I’m suggesting today were chosen to help you either: detox from all that celebrating, keep you protected better from random viruses and be easy to make some parts ahead or recipes that respect your time in the morning so that you can get a warm breakfast!
========================================================

At Elizabeth Andoh my favorite Japanese cook (who is a 40 year resident American in Japan), states: “More than a thousand years ago, the savvy Japanese spoke of watari-dori (“migrating birds”) coming from the Asian mainland in wintertime … bringing with them the possibility of flu-like viruses! Eating nanakusa-gayu on the 7th day of the new year is believed to strengthen resistance to infection and colds.” Her more traditional Nanakusa Gayu recipe is at that link, too.

Nanakusa, literally 7 Spring grasses, are vitamin and mineral rich herbaceous leafy and flowering greens. The classic seven are:

___ seri – water dropwort / like watercress
___ nazuna – shepherd’s purse
___ gogyou – cudweed
___ hakobera – chickweed
___ hotoke no za  – henbit OR konitabirako – nipplewort
___ suzuna – kabu turnip and tops
___ suzushiro –  baby daikon radish and tops

So, in a gentle way, use a soothing, cleansing recipe of renewal that still feels appropriate as the end of 2011’s first week closes. It’s a welcome break from complicated meals.

Borrowing from the Japanese tradition of Nanakusa Gayu, The 7 Grasses Soup for New Year, which was traditionally eaten around Chinese New Year, in February (both cultures used the lunar calendar until recently).

There’s little or no natural, wild-crafted herbs to be gathering from the land at this month in much of Japan, so trying to fit this in 6 – 8 weeks early,  to comply with the legal Western calendar, before “real Spring” comes is now problematical.  So, now it’s all hothouse and very little foraged (which compromises the plants, as wild-crafted plants are SO much more vigorous and nutritious).

This is for a simple dish of little more than rice and greens — which promises wealth, good luck — you get a healthy, clean start to another year.

Traditionally, this is a rice porridge (congee), slow-cooked in a heavy pot and it becomes glutinous (like mochi). It requires seven different, distinct herbs and greens but outside Japan, if you don’t have an excellent Asian market carrying the herbs now, then use creativity to replace the typical Japanese herbs with ones more easily obtainable locally.

AND, I suggest, that you make it a new consistency which appeals more to Westerners. I have to say that I have never liked mochi or congee (but this traditional porridge is great for old folks and young children, as well as those with delicate health).

In this soup version, leeks, celery and parsley and more are used, as they are more tasty than many other bitter herbs and vegetables. Yet, those bitters do have their place in helping to detoxify, so don’t be afraid to use cilantro, kale, mizuna, and (gasp!) — broccoli rabe and more (not for me tho’ — broccoli raab is WAY too bitter – I love the others).

My version also differs significantly in consistency from the traditional, by using cooked, steamed organic brown rice almost at the last minute, keeping the grains whole and distinct, and creating more of a soup than a porridge in the end — although my addition of the quick-cooked quinoa gives an underlying unity and smoothness, as well as complementary protein.

It is warming, soothing and quick.

Though the greens wilt down, this recipe still makes a lot of food, so you can easily halve the recipe unless you need that many servings.

You may want to keep the rice on the side for future leftovers. Don’t put it into any left over soup, again, until serving time OR use the rice for something else, like a veggie stir-fry.

=========================================================

EM’s NANAKUSA-SHIRU

Serves 8 – 12

1 med organic leek, cleaned *, sliced into thin half-moons
2 stalks organic celery, with leaves, chop OR more traditionally 1 medium organic turnip and its greens – dice root, and rough-chop greens **

2 cloves garlic, minced
1 piece Kombu seaweed, about a 3″ square
5 -6 C filtered or spring water
3 – 4 T organic Aka (Red) Miso paste (refrigerated tubs at health stores)***
4 C pre-cooked, organic brown rice (make room temperature as chop veggies)
1/2 lb fresh organic kale, chop stems thinly and julienne the leaves thinly
1/2 lb organic fresh baby spinach and / or baby bok choy – sliced small and / or fresh organic romaine (cos) lettuce, chopped OR a combo
1 small diameter daikon radish and tops
1/2 C organic parsley OR cilantro – rough chopped (just as add, if cilantro)
1/2C organic quinoa – washed well in a sieve

Garnishes:

Sesame Seeds (Gomasio)
Red Pepper Flakes (Optional)
Plum paste / shiso leaves

Set a large stock pot with the water, on the stove on moderate heat. Add the leek, celery, garlic, (turnip and / or daikon – if using), kale stems, (bok choy stems – if using) and the square of kombu.

Bring it to a boil, and then reduce the heat to a gentle simmer. Cook 15 – 20 minutes, until the garlic has mellowed and the veggies have softened. Carefully remove the slippery kombu with tongs or a flat ladle, and slice it into bite-sized pieces (use kitchen shears) before returning it to the pot.

Add in the washed, uncooked quinoa, room temperature cooked brown rice, along with all of the remaining greens and herbs. You may need to add the greens in batches, stirring each one in gently – start with the kale leaves as it takes the longest. Wait until wilted enough to make more room in the soup pot before adding more. Cook for just 2 more minutes after the last batch, and turn off the heat.

At the very end of cooking, in a small dish, place the miso paste, and add in a splash of water from the stock pot. Mix well so that the miso is completely dissolved and no lumps remain and it is “soupy” enough to immediately incorporate into the soup (you do not want a bunch of miso in any spot). Pour the miso liquid back into the pot, and stir to incorporate, as you serve the portions OR divide proportionately into the bottoms of the soup bowls before ladling in the soup. Miso should not be boiled.

Ladle portions into bowls, including a good amount of broth for each one. Top each serving with a light sprinkling of toasted sesame seeds and red pepper flakes OR with the plum paste.

NOTES ———————————-

* make an “X” in the top of the leek shaft and expose the section where dirt can collect. Wash well and then cut the leek shaft into the sizes and numbers you want. Half-moons are recommended.

** Select seven fresh local herbs and greens – others not listed above could include: dandelion leaves , Swiss chard , mache,  purslane, watercress

*** I only have white Barley miso in the refrigerator at the moment, so I’m using it. Don’t go buy Red Miso if you already have another kind. Miso gets used slowly.

REFERENCE:
Nanakusa Gayu recipe
A Westerner’s Nanakusa Gayu recipe
Tokyo-style Nanakusa
A Simple Nanakusa Gayu

======================================================== those unfamiliar with American Southern New Year Traditions, look at
the recipes at Dr. Timothy Harlan, MDs New Year recipes

========================================================

EM’s BREAKFAST EGG MUFFINS

(a kosher, expanded version loosely-based on Jessica Seinfeld’s recipe)
Makes 6
Prep: 30 mins

6 slices no-nitrite pastrami (get at Trader Joe’s) OR 4 ozs. no-nitrite Lox (also at Trader Joe’s) OR 4oz. white kamaboko* (all optional)
6 Omega-3, free-range eggs
1/3C   non-dairy milk OR organic milk** (still kosher if using lox)
1/4 t (Celtic) sea salt
1/8t fresh-ground black pepper and a teeny pinch of cayenne (optional)
6T Parmesan cheese or vegetarian almond cheese
1T organic parsley OR cilantro, chopped
3T hummus from Trader Joe’s – OR mashed, cooked black-eye peas – seasoned w/ some garlic /sea salt, as needed OR add canned gingko nut in the middle of the muffin – halved or quartered for young kids

3 English Muffins or Bagels

selected vegetables and fruits — see below

olive oil to prepare the muffin tins OR non-stick cooking spray
six standard muffin tins – metal or silicon ones

1. Coat the cups with some vegetable oil OR use non-stick cooking spray).

2. Prepare all the ingredients:
Chop the meat / fish and greens the night before. Prepare the mashed peas, if using. Prepare veggie or fruit sides that won’t darken while waiting.

3.In the morning, gently whisk the eggs, milk and spices. Add the hummus / peas to the eggs and mix well. Add the meats / fish and greens.

4. Divide the egg mixture evenly among the prepared cups. Top with cheese.

5. Seinfeld has you bake it too high, at 400 °F (200 °C) for 13 – 15 minutes or until the eggs puff and are cooked through. Let cool slightly. Release from cups. This would have de-natured the egg protein. Here’s the solution …

So, I prefer to put the muffin pan in another pan filled with about 1 – 2 inches of hot water, and make them in a 325F oven until a knife comes out cleanly.

6. Serve with English muffin half or a bagel quarter, sliced into 3 horizontal pieces. Add and more “veggies” on the side, like tomato or avocado (both are fruits) lettuce, sweet potato slices, and red bell pepper hearts for Valentines Day!

* kamaboko is a Japanese steamed white fish cake. It often comes on a cedar board and is a cyclindrical half-dome shape. Do not get the red dyed one! Go to a great Asian market, preferably Japanese.

** do not use ultra-pasteurized milk. It is heated too high for too long. It’s a dead “food”. Trader Joes has some organic, pasteurized milk, not ultra-pasteurized; read the labels.
==============================================================================================

I hope you start 2011 off well. Use these recipes as tools, as you need them.

More science next time, probably, unless I decide to cook more!

Best to all — Em

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(c)2011 Em at http://diabetesdietdialogue.wordpress.com

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