A Multi-faceted Approach to Wellness

Inflammation causes both acute and chronic diseases including allergies, obesity, dementia, periodontitis, atherosclerosis, rheumatoid arthritis, and even gallbladder carcinoma.1,2 The process of inflammation is a healthy part of the immune response. This is demonstrated by the swelling and redness that occurs after one’s skin has be cut. It helps to localize infection so that healing can begin. With dietary exposure to allergens, this inflammation become systemic.

Long-term exposure to undetected food allergens can leave one with a multitude of health problems. The body’s resources become depleted from an overactive immune response. Resulting nutritional deficiencies can lead to other health problems. Removing allergens from the diet is a key first step, but is not the entire solution. (Information on how to perform an Elimination Diet to detect food allergies/sensitivities.)

A multifaceted approach is essential to systemic reduce inflammation. This requires some lifestyle, as well as dietary, changes. Everyone who has a desire to attain optimal health and well-being can reach that goal by following a few simple principles.

Incorporate anti-inflammatory foods into the diet. These foods include shiitake mushrooms, sweet potatoes, and olive oil. Recipes like Potato Mushroom Casserole make a meal of these ingredients.  Other great anti-inflammatory foods include wild-caught salmon, grass-fed beef, blueberries, cherries, cruciferous vegetables (kale, broccoli, cauliflower,) dark leafy greens, kelp, and papaya. In addition, herbs can be a great asset. Try adding a bit of turmeric, thyme, clove, fennel, garlic, or ginger to recipes. Teas, including lavender, chamomile, licorice root, orange peel, and green tea, can help as well. Processed and pre-packaged foods, especially those which contain sugar and flour, cause inflammation and should be avoided.

It is important, when available, to purchase organic foods. Non-organic produce and animal feeds may be sprayed with petroleum-based pesticides. These pesticides can further be a source of inflammation in the digestive system as a foreign non-nourishing substance. All produce, whether organic or not, should be washed before use.

Consume a diet rich in alkaline pH-reducing foods. Lowering tissue pH is a generally accepted mechanism for quelling inflammation.3 The Natural Way’s website provides a chart of alkalizing and acid forming foods. Make sure that 70-75% of daily calories come from foods that alkaline in nature.

Minerals are also beneficial for tissue pH balancing. They occur naturally in fresh whole foods and sea salt.  This type of salt should be used to season food instead of acid-forming table salt. Trace mineral supplements, like Concentrace, can be added to water. Both are naturally allergen-free.

Use anti-inflammatory remedies. Taking a baby aspirin (80mg dose) daily has been found to reduce the risk of cardiovascular disease by quelling inflammation4. Essential oils, such as Birch and Wintergreen, have the same component as aspirin. Oils of Thyme, Rose, Clove, Eucalyptus, Bergamot, and Fennel fight inflammation.5 Essential oils should be applied externally, using only a few drops.

Integrate light movement and breathing into an exercise plan. Gentle forms of exercise, such as walking, yoga, and tai chi, help relieve inflammation. This benefit is not found in strenuous forms of exercise. Dr. Mark Hyman, who has appeared on the Dr. Oz Show as an expert in Functional Medicine,  promotes yoga, meditation, and deep breathing to lower inflammation.

Clean with natural products to reduce exposures to toxins which can stimulate the immune response and spark inflammation. Seventh Generation, as well as Mrs. Meyers, make a variety of household cleaning products made with natural ingredients. You can even make your own using common household ingredients such as baking soda, white vinegar, water and peroxide. Good Housekeeping’s The Daily Green has formulas and other tips for green living.

Incorporating these principles into one's lifestyle separately is a smart way to get started . Changing behaviors with a clear goal of optimal well-being can promote lasting changes for long-lasting health.

Eat well and be well,

Krista

1 http://en.wikipedia.org/wiki/Inflammation
2 http://drhyman.com/blog/2010/04/28/ultrawellness-lesson-2-inflammation-immune-balance/
3 Evaluation of pH changes in inflammation of the subcutaneous air pouch lining in the rat, induced by carrageenan, dextran and Staphylococcus aureus. Journal of Oral Pathology and Medicine, January 1987; 16(1):36-44, A Punnia-Moorthy
4 Clinical Use of Aspirin in Treatment and Prevention of Cardiovascular Disease, Thrombosis, October 2011
5 http://theconsciouslife.com/6-natural-anti-inflammatory-essential-oils.htm

Cheers to Your Health!

It’s the time of year again for making New Year’s resolutions. They usually center around the betterment of health: quitting smoking, losing weight, more exercise. Having a plan can help one succeed in meeting these aspirations.

The US government offers online assistance for quitting smoking. There are many support groups for weight loss, such as Weight Watchers or Overeaters Anonymous. To meet of goal of more exercise, join a gym or enlist a friend to make the commitment.

Eating more green vegetables can improve overall health and boost energy. Having a variety of new ways to eat these vegetables is great way to insure success.

An enjoyable way to start the day is with a Green smoothie. Raw greens maintain more of their nutrients than their cooked counterparts, making their health benefits even greater. It’s easy to create a variety of recipes so that the green smoothie becomes a good habit.

Keeping veggies fresh while maintaining variety can be a challenge. This can be a factor in discouraging one from continuing with a good and healthy habit. Washing and freezing greens keeps them from wilting. Roll up in parchment paper and store in a freezer bag. When needed, a piece can be broken off and added to your smoothie. This also eliminates the need to add ice to any recipe. Apple should be stored in the bottom of the refrigerator in a bag that allows air circulation. Keep the pit in an avocado for maximum freshness. Browning of surface exposed to air can be scraped off before use.

Here are a few recipes…

Basic Green Smoothie
Cilantro Lime Refresher
Kiwi Green Smoothie

Apple - a good source of dietary fiber, regulated blood fat levels, promotes heart health, reduces asthmas symptoms, balances blood sugar, lowers cancer risk, especially lung cancer.
Arugula - imparts a spicy flavor, rich in antioxidants, lowers cancer risk, source of trace minerals.
Avocado - contains heart-healthy fats, anti-inflammatory, rich in antioxidants, balances blood sugar, lowers cancer risk.

Beet Greens - rich in bone-building nutrients, promotes heart health, high in antioxidants, promotes good vision.

Celery - imparts a light flavor, contains cold-fighting Vitamin C, lower cholesterol, promotes blood vessel health.

Chard - enhances digestion, lowers cholesterol (better than kale when steamed,) detoxifies liver, lowers cancer risk, anti-inflammatory.

Cilantro - anti-inflammatory, heavy metal detoxification, balance blood sugar, balances good and bad cholesterol, antibacterial.

Cucumber - imparts a light flavor, promotes heart health, anti-inflammatory, high in antioxidants, promotes skin radiance.
Dandelion Greens - detoxifies liver and kidney, balance blood sugar, balances good and bad cholesterol, protects against lung and mouth cancers.
Kale - enhances digestion, lowers cholesterol, detoxifies liver, lowers cancer risk, anti-inflammatory.
Parsley - promotes optimal health, tames bad breath, rich in antioxidants, lowers cancer risk, promotes heart health, protects against rheumatoid arthritis.

Spinach - high in Vitamin C, anti-inflammatory, lowers cancer risk, rich in antioxidants, promotes bone health.

Some greens are bitter. The sweetness of fruit or Medjool dates can mask this. After a few weeks, these ingredients can be eliminated to suit one’s taste.

Non-green ingredients can add a boost to flavor and texture while enhancing the nutritive value

Date - adds fiber, sweetness, and a boost of iron
Fish/Flax Oil - high in Omega-3 fatty acids which benefit heart and brain health. Also promotes colon health and boosts immunity. This ingredient should be added during the last 10 seconds of blending to maintain maximum health benefits.

Strawberry - contains manganese which can help fend off chocolate cravings, a great source of vitamin C, balances blood sugar. 

Tomato - protects men’s health, benefits heart health, balances blood lipids, rich in vitamins, A, C, and K.

During the winter months, raw foods may have adverse effect on digestion. According to Chinese medicine, this is due to the “cold” properties of uncooked foods. To avoid this discomfort, follow smoothies with warm liquids or detoxifying teas, such as those that contain licorice.

Basic green smoothie recipe

Click here for other allergen-free smoothies at Vitamixerific.

Eat well and be well,

Krista

Oil Slick

Olive oil has many health benefits. It is a good source of healthy fats (monounsaturated fatty acids) and contains antioxidants. For people suffering from allergies, it has the extra bonus of being made from a fruit rather than a nut.

A 2010 report at the UC Davis Olive Center found that approximately 69% of olive oil imported into California, is adulterated. Even more shocking, according to Extra Virginity: The Sublime and Scandalous World of Olive OIl by Tom Meuller, soy bean oil is often mixed with a small amount of olive oil, beta carotene, and chlorophyll and then labeled extra virgin olive oil. This oil may end up on your grocery shelf but more often, it is sold commercially to restaurants. (Listen to the entire interview on Fresh Air, aired December 12, 2011.) 

Take action to protect your food sources. Contact your congressional officials to encourage their support of the fair labeling of oilive oil and adequate funding of the USDA for enforcement to prevent counterfeiting.

Eat well and be well,

Krista

Liver Detoxification

There is a connection between toxicity and disease. In 2010, Drs. Duk Hee Lee and David R Jacobs concluded that obesity alone did not lead to Type 2 diabetes. Persistent organic pollutants (POPs,) namely pesticides, must also be present in the adipose tissue, or fat, for this disease to manifest. (1)


Further, these two doctors did another study which showed that various POPs (BPA, dioxin) found in the blood contributed to the cardiovascular disease. Surprisingly, pollutants had varied effects based on sex. (2)


Many of these toxins are fat-soluble and are therefore stored in the adipose tissue (fat cells.) Their presence can contribute to difficult weight loss and obesity by means of causing insulin resistance. They are also a contributing factor in cancer, infertility, Alzheimer’s disease, coronary heart disease, and fibromyalgia.


A properly functioning liver can help rid the body of toxins. Detoxification takes place in two phases. During Phase I, dangerous substances are made less harmful through a conversion which also produces free radicals. During Phase II the substances are made water-soluble and are ready to be excreted from the body.


Many nutrients are crucial in supporting this process. Glutathione is an antioxidant that will combat the effect of the free radicals produced during Phase I.  One of its building blocks is sulphur which can be found in cabbage, onion, garlic and broccoli. Other nutrients needed during Phase I detoxification are folic acid, found in spinach and orange juice; flavonoids, found in fruits, vegetables, herbs, spices and beans; and for the B vitamins: spinach, asparagus, bell peppers, broccoli, and cabbage.


Phase II nutrients include methionine. Methionine is mainly found in dairy, nuts, and eggs. For anyone on an allergen-free diet, the best food sources include sesame seeds, tahini, sunflower seeds and navy beans. Cystine is another nutrient that can be challenging for someone on an allergen-free diet. It is mainly found in dairy and wheat germ, but can also be obtained by eating poultry and oats. Other food-based components important to Phase II detoxification can be found in the following allergen-free foods: poultry, seaweed, meats, carob, cocoa; many are not included in a vegan diet.

           

Sometimes supplementation is important, but the best way to absorb nutrients is through fresh foods. Try the Caliente Cabbage Salad (click for recipe) and the Pomegranate Orange Salad Dressing (click for recipe) with fresh spinach as a delicious way to acquire many of the nutrients needed to support liver detoxification.


Eat well and be well, 


Krista

(1) Duk-Hee Lee, MD, PHD, P. Monica Lind, PHD, David R. Jacobs Jr., PHD, Damira Salihovic, MSC, Bert van Bavel, PHD, and Lars Lind, MD, PHD; Polychlorinated Biphenyls and Organochlorine Pesticide in Plasma Predict Development of Type 2 Diabetes in the Elderly: The Prospective Investigation of the Vasculature in Uppsala Seniors (PIVUS) Study; Diabetes Care, June 23, 2011

(2) Myung-Hwa Ha, Duk-Hee Lee, and David R. Jacobs, Jr.; Association between Serum Concentrations of Persistent Organic Pollutants and Self-Reported Cardiovascular Disease Prevalence: Results from the National Health and Nutrition Examination Survey, 1999–2002; 

Environ Health Perspect. 2007 August; 115(8): 1204–1209.

Heavy Metal Toxicity

Heavy metals occur both naturally in the environment and as a toxic by-product of industry. They make their way from the earth into our water supply.  Eventually, they enter the food supply and are unknowingly consumed. The most harmful among them are lead, mercury, cadmium, arsenic, and aluminum. They are commonly found in cookware, household paint, reclaimed wood, gas fumes, fertilizers, tobacco smoke, and amalgam dental fillings.  

Of the many health conditions that are associated with heavy metal toxicity, the most common include; migraine headaches, fibromyalgia, chemical sensitivity, nausea, Alzheimer’s disease, allergies, hair loss, dry skin, diarrhea, PMS, confusion, arthritis, learning disabilities, etc. (1) (2)

If in a healthy state, the body will rid itself of these poisons.  Otherwise, these metals will be stored in the organs and tissues, mainly adipose tissue -- otherwise known as fat. They can contribute to difficult weight loss since fat storage is a way for the body to dilute the levels of metals in the body.

The organs most important to detoxification are the intestine, liver and kidneys.  The intestines and kidneys are the organs of elimination. And the liver plays a vital role in cleansing the blood and making toxins inert. Before starting any heavy metal detoxification, these organs must be in good working order. If a detoxification program is attempted before these organs are healthy, the metals may be released from the tissues, but still remain active as free radicals and cause further damage before being stored again in the organs and tissues.

A diet rich in fiber helps the intestines function properly.  Additionally, consuming healthy fats and oils, such as cold pressed extra virgin olive oil and avocados will help the body remove these dangerous substances through the liver.  Plenty of water will help to flush out the kidneys.

Further, a balance in the complex synergy between trace minerals is key in the removal of toxic metals. This includes metals such as zinc. Zinc is important to aid in the removal of cadmium and lead. If Zinc levels become depleted, copper toxicity may arise. Copper is necessary in the body for the formation of red blood cells and elastin. It works optimally when in balance with zinc and in the presence of vitamin C.  Zinc is also important for reproductive health, as well as immune system function. 

Taking biochemical individuality into consideration, a hair mineral analysis is one of the best ways to determine an appropriate approach to detoxification for an individual. This empirical scientific data establishes a base line for health as well as determines any toxicity that may be present.  It is one of the most effective course of action for health concerns.

Dr. Yoshiaki Omura is the president and founder of the International College of Acupuncture and Electro-Therapeutics, a former professor at Columbia Medical School, and a member of the New York State Society of Medical Examiners. In a 1995 study, he discovered that cilantro helps remove mercury from the body through chelation. In a matter of two weeks tissue begins to heal and his patients had fewer occurrences of viral and bacterial infections.(3) Further, cilantro has also shown to aid in the chelation of lead and aluminum. 

Hippocrates, the father of medicine, said, "Let medicine be thy food, and food be thy medicine.”  

If a mercury, lead, or aluminum toxicity has been established with a health care practitioner or by other verifiable scientific lab work, then consuming cilantro can aid in the removal of these heavy metals from the body.This Cilantro Lime Refresher (click for recipe) is a healthy, tasty way to start your day. It provides a gentle detoxification, and should be done for a month before retesting for the presence of heavy metals. The lime in this beverage provides vitamin C which is necessary for tissue regeneration and plenty of fiber to keep things moving through the digestive system.  After the metals are no longer detected, the Cilantro Lime Refresher can be incorporated into the diet occasionally as a preventative.


Eat well and be well,


Krista


(1) Detoxification, Advanced Nutrition Publications Inc., 2006
(2) Prescription for Nutritional Healing, Phyllis A Balch & James F Balch, Penguin Putnam, Inc., 2000
(3) Omura Y, Shimotsuura Y, Fukuoka A, Fukuoka H, Nomoto T. Acupunct Electrother Res. 1996; 21(2): 133-160.

Life’s a Picnic...

Holidays can be hard for those with food allergies and food sensitivities. Everyone seems to be having a good time while you obsess over the unknowns of what you can and cannot eat. Does the salad dressing have soybean oil? Are the meatballs made with breadcrumbs or cheese? Did that hamburger touch the salmon when they were on the grill together?

A good strategy for dealing with picnics and parties is to be informed. If you know the host or hostess well, you can directly address your concerns beforehand while offering to make a side dish and/or a dessert. Making something similar to what will be served is a good tactic. This way, you wont feel deprived since you CAN have what others are having.

From a buffet, choose foods that are basic, such as a salad that has dressing on the side, or a plain baked potato. If you have problems with wheat or gluten, wrap a burger in a lettuce leaf. This is a popular strategy for people on a low-carbohydrate diet. Remember to avoid mayonnaise if you are allergic to soy or eggs. And always take the opportunity to read a label before putting something on your plate.

Are you going to a picnic or party as a guest and feel awkward about being vocal regarding your food allergies or food sensitivities? Then consider eating a large meal at home and taking snacks with you. Avoiding alcohol can keep you focused and enable you to refrain from making bad choices.

If you have a severe allergy to any food, you should avoid it no matter how socially uncomfortable it may be to ask the questions that will protect your health and, possibly, your life. The consequences are not worth the risk.

Someone with food sensitivities may be willing to take such a risk. In the event that you opt to indulge, then make notes of any symptoms experienced. This knowledge may help you be more diligent in the future. It’s also a good idea to take some digestive enzymes as they may shorten the duration of any symptoms that may occur.

Here are a few picnic- and party-friendly dishes:

Chocolate Cupcakes with Chocolate Icing (click for recipe)

Hummus (click for recipe)

Italian Potato Salad (click for recipe)

Other suggestions that are not shown are Potato Salad (click for recipe,) Italian Salad Dressing (click for recipe,) and Pomegranate Orange Salad Dressing (click for recipe.)

You never know, you may be providing a nibble for some who didn’t want to speak up about their own food allergies or food sensitivities.

Eat well and be well,

Krista

Dealing with Cravings

Discovering food allergies as an adult presents some unique challenges. There is a lifetime of favorite foods mulling around the brain, tempting and cajoling one to run right out to get them. Then to consume said foods without a second thought as there is no room in the brain for that thought. It is only after reason returns, that the situation can be viewed with an analytical mind.

These intense cravings can often be associated with specific nutrients. Finding substitutes for such foods is a very important action towards the betterment of one’s health. Cravings for a single food can easily be explained. For instance, a peanut contains substantial levels of vitamins B1, B3, E, and Folate. Chocolate is loaded with the minerals iron, magnesium, copper, manganese, and phosphorus.

To decipher a craving food, do a search for “nutritional profile __________” while filling in the blank with a craving food. Find a site that allows serving size adjustment. For example, 1 ounce is an appropriate serving for cocoa whereas 1 cup is not. A valuable site will also provide RDA information. This is critical in determining which nutrients may be triggering the craving. Take note of any nutrients that are providing 15% or more of the RDA.

Next, do a search for “__________ rich foods list” filling in the blank with the above determined nutrients. Find a list that shows the RDA of an appropriate serving size. Choose foods from the list that are free of any food allergens or intolerances.

This process can be time consuming and tedious but it will lay the invaluable foundation for making better food choices. To keep cravings at bay, it is a good idea to incorporate these foods into the diet. Make sure to keep plenty on hand for a food craving emergency!

Another stumbling block may be restaurants. Sometimes an entree from a favorite restaurant may be calling your name. Tackling this type of craving is possible too. Taking the time to play in the kitchen and experiment is all that is needed. Find a recipe, or two, or three, and use them to create your own while substituting ingredients that are allergens or intolerances. It may not be exactly what you are expecting the first time, but the process can be fun and tasty. Keep notes and make improvements. You may end up with something better than you’re used to.

I’ve been craving Middle Eastern food lately and was able to come up with a tasty Moroccan Chicken Tangine (click for recipe) and a refreshing Egyptian Iced Tea (click for recipe.) This venture was even better than going out since I would’ve had to go to two separate restaurants to get them both!

Eat well and be well,

Krista

Taste the Rainbow

Food colorings have been used as early as 1901 to enhance the marketability of oleomargarine, which would otherwise be grayish in color. Before the 1950s, food colorings were generally derived from other foods. Red would come from beets or cabbage, green was from chlorophyl, and yellow may have come from a variety of spices, such as turmeric or saffron.


But in the post-war economy, chemical companies were looking for ways to maintain business. They set about attracting the food industry by promising consistent color, lower prices, and longer shelf life. At this time, there was little government oversight. "Safety was determined primarily on the amount of a chemical that was needed to kill 50% of the…” test subject “…animals. The data was then extrapolated to humans for assessing risk.”(1)


Several of the original colors have been “delisted” or removed from commercial use. For example, FD&C Red No. 1 was delisted in 1961 since it was found to cause liver cancer. In 1959, FD&C Yellow No. 3 and 4 were shown to cause both liver and bladder cancers in animal experimentation. (2) Thankfully these and other toxic food colorings are off of the market. 


In 1965, Dr. Ben F. Feingold, a pioneer in the fields of allergies and immunology made a ground breaking discovery.  By removing certain food preservatives and colorings from the diet of an adult patient, not only were her hives cured, but it also affected a vast improvement in her personality disorder.  Currently, the European Union is planning a ban on Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, Green 3, Orange B, and Red 3. They are among the food colors associated with hyperactivity. (3)

Recently, I picked up a bag of Pepperidge Farm’s Goldfish Colors and was expecting to read a list of Red this and Yellow that. I was pleasantly surprised to find the colors were derived from natural sources like beet juice and turmeric. A good start to change. There is dye-free ibuprofen in the pain relief aisle of the drug store.  And in the baking aisle of the health food store, you may find vegetable-based food coloring, such as those from India Tree. 

I used only two drops of the red in approximately 2 cups of liquid to achieve the color in this Rose Sorbet.

For the Rose Water Sorbet recipe click here.

Finding a happy medium between prepackaged convenience foods and making everything from scratch is possible. Understanding the source and long-term impact of what goes into your body is important to your health and the health of those around you. This link to a list of food additives found at Wikipedia will help you get started. Just remember the computer programer’s acronym “GIGO” - Garbage In, Garbage Out.

Eat well and be well,

Krista

(1) http://www.chem-tox.com/pregnancy/artificial.htm
(2) Deshpande,S.S. The Handbook of Toxicology. New York, Marcel Dekker, 2002, p231
(3) http://www.divinecaroline.com/22177/94738-seven-food-products-banned-europe/2#ixzz1PLHn1HnI

Source of the Problem

Today I was going to on a web fast, but something important came up.

GMOs, or Genetically Modified Organisms, are on the rise. And it’s not pretty. All the great promises of higher crop yield and less resources needed for production are proving to be, well, not so great. Now, I’m not at my most eloquent when talking about this subject. I think it just gets me so riled up that the flood of angry neuro-chemicals coursing through my brain will only allow expletives to come out of my mouth.

So, I’m taking a deep breath, and asking you to take a few minutes out of your day to look at some scientific information posted on Food Democracy Now. In summation, GMOs are causing many health problems in the animal population, such as infertility. And that can only mean one thing for the future: GROWING MEAT IN A LAB! Wha-wha-what?! Yep, this isn’t science fiction. Go check it out for yourself. Here are the google search results for “scientists grow meat.” I’ll wait.

I used to drone on to everyone I met about what goes on in the food industry. Now, I try to be moderate about these things. Being an alarmist is not for me. Being informed is. Buying organics when possible is. Supporting local agriculture is. Growing my own, well, not quite there yet.

Want to be informed? Watch a movie! Food, Inc. has a lot of good information about the food industry in general, and King Corn is about the corn industry specifically.

That’s it. Short and sweet. No droning about the link between GMOs and food allergeries. I’m going back to my web fasting for the day.

Be well,

Krista

I Scream, You Scream, We All Scream Because We Can't Eat Ice Cream!

One of the disappointments of discovering food allergies and sensitivities later in life, for me, has been that I've been introduced to many delicious foods that have had a negative impact on my health. Yet, the desire for them, still remains. Of course, the best thing about discovering food allergies later in life is that I rid myself of life-long health problems and, so, comparitively, I feel as though I'm getting younger.

But I digress. Back to ICE CREAM! What an integral part of life it is as Memorial Day approaches. I grew up with a local dairy bar which had a miniture golf course. Opening was always Memorial Day weekend. It was a family ritual, sometimes with grandparents, to play a round of golf and indulge in a dip of flavors like Teaberry or Butterscotch.

These types of rituals keep the impact of foods allergies and sensitivities closely tied to happy occasions in life thereby associating postive emotions with negative physical responses. Breaking these connections will vastly contribute to better health in mind, body, and spirit.

Yes, yes, back to ice cream. Now we are presented with an opportunity to repattern responses by having new happy memories associated with foods that keep the immune system from going haywire.

I know, I'm digressing again. But this weekend, there was a demo for the VitaMix 5200 in the grocery store. Wanting that to be my next kitchen appliance, but not having the cash on hand to invest in it, I decided to try an adapted ice cream recipe in my Waring professional-grade food processor. It made sense to me since it has the same horsepower motor.

I peeled an orange with a knife, reserving 1/3 of the peel while trying to retain much of the inner white pith. The pith is high in bioflavonoids and helps aid the absorbtion of vitamin C, a crucial combination for recovering health.

In to the food processor went the orange, the peel, cocoa, agave syrup, vanilla powder, arrow root starch, salt...

...and ice, just like the VitaMix recipes.

Unfortunately, regardless of having the same horsepower engines, all the ice melted. I think there has to be some different blade configuration.

But not to worry, I have an ice cream maker bowl in the freezer now and will attempt to churn it into something yummy tomorrow. If it works, I'll post the measurements. If not, I'll keep trying for summer is just around the corner!

Addendum: read Screaming for Joy! for the tale of the success click here for the recipe of Orange Chocolate Sorbet.

Be well,

Krista

My Experiences with Allergies

As a child, how does one comprehend optimal health? While experiencing constant headaches; fatigue, runny noses, earaches, etc. as a normal state, there is no means of comparison for how you are supposed to feel or think.

At eight years old, I was sent to an allergist and given a skin prick test. The diagnosis was allergies to cats, dogs, pollen, dust and mold. During the next four years, I got a weekly injection to subdue my symptoms with little relief.  By age twelve, I no longer wanted to be medicated. My request was granted, with no other alternative than just-suffer-with-it available.

Reluctantly accepting this as a permanent state of being, I just suffered with it for years.  This suffering included a course of antibiotics every spring for an ear infection, and a course of antibiotics every autumn for strep throat. These infections were excruciatingly painful, and in my final year of college, I was additionally prescribed Tylenol-3 (with codeine) along with the same antibiotics.  It was then that I read an article about herbal remedies for allergy sufferers. I did some further research and started taking Echinacea. It worked wonderfully! I then decided to get off caffeine (no small achievement for a student in a 5-year engineering program with a thesis looming in the background) and replaced aspirin with willow bark for the headaches.

With my thesis behind me, I headed to New York to start my career in lighting and electrical building systems engineering. It only took a few years in the profession to conclude that the lifestyle didn’t suit my true ambitions.

In addition to designing and testing the electrical systems that keep the financial district of New York in good working order, I also completed a two-year certification in Homeopathy at New York Chiropractic College as the first step in my career change.  Delving into this area of study was not only challenging, but also inspirational. This was my fit—engaging content, and a direct connection to humanity.  Even as the only non-medical student, I quickly moved to the top of my class.

Having now found my calling, I then moved to Albuquerque, NM to study at the International Institute of Chinese Medicine. I was very fortunate at this time to meet one of the top instructors for Young Living Essential Oils. We agreed to an exchange of knowledge, and I tutored her home-schooled son in preparation for the GRE and SATs in Mathematics, she gave me personal instruction in Aromatherapy.  In 2001, I graduated with a Master of Traditional Chinese Medicine.

Moving back to NYC  I began working as the chief acupuncturist at the Corsello Center, an integrative medical practice incorporating MDs, a psychiatrist, a personal trainer, as well as a nutritionist. I was also working in a dermatological spa in SOHO, where I performed cosmetic acupuncture. My migraines returned with full force while in stressful and toxic environment of NYC, and I decided to move closer to nature. I began practicing in Boone, NC, a sleepy little college town in the Appalachian Mountains. While attending a continuing education seminar on Endocrinology, I learned about testing for food allergies using saliva. I was curious about it, and my test came back positive for soy. "Oh, no big deal," I thought, "I don’t eat that much Chinese food." Armed with my new knowledge, I headed to the grocery store. I wanted to get some chocolate, and literally cried in the aisle after reading every single label, since every item contained soy lecithin. It was quite devastating.

With an acute awareness that there is a connection between what we eat and how it influences our health and emotions, in 2006 I obtained certification as Nutritional Councilor.  The same connections can be made between food allergens and intolerances which, more often than not, are at the core of many health issues. Even through this discovery of food allergies, I continued to have blood work and saliva testing. Nothing was consistent. One would be positive, then negative. It was very frustrating. It seemed as if nothing would be helpful in the long term.  Returning to an allergist, the initial lab work came back showing that I was not allergic to many things that caused me problems in my younger years and still continue to do so today. I knew there had to be a better way to accurately determine allergies, but what?

My husband also suffers with similar allergies and sensitivities.  Now in our 40’s, we are both confirmed foodies, and have been exposed to numerous yummy, delicious and delightful foods.  We share a keen, adventurous palette, and enjoy eating well.  With so many conflicting lab tests, it seemed like we were being thwarted in every direction. I had tried candida diets, eating right for my blood type, food combining, and vegetarianism. Sometimes my health would be good, and then all of a sudden, take a turn for the worse. My husband was going through the same sort of agony.

Having moved forward, and then slid back with so many ill effects, so frequently, the only thing I could think of was to dedicate myself to a strict elimination diet.  Thankfully, my husband signed on too. This took a great deal of commitment, patience and hard work on both of our parts.  By adhering to an elimination diet, we were able to determine that between us, we are allergic or sensitive to seven of the eight common food allergens. This makes finding commercially packaged food almost impossible.

 Fortunately, I am a resourceful and creative cook.  Just because we have food allergens and sensitivities does not mean that we, or anyone else in a similar situation, has to suffer the dim, dismal world of doing without. One of the most defeating feelings for those of us who suffer from multiple food allergens is that the market generally caters to persons with a single food allergen.  Reading the label on nearly every product labeled ‘gluten free’ will almost 100% of the time, reveal the presence of other food allergens.  This was the genesis of my website 8 Food Allergens Free - Delicious! and this blog.  As I am the very busy and focused mother of a two year old, my current practice is currently limited to phone consultations and this web site. I invite you to join me in the on-going work to not only eat foods that are not just allergen free, but delicious!


Thanks for taking the time to read this all the way to the end.


Be well,
Krista J. Essler, LAc