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

Where the Oven meets the Freezer

I recently went to visit a dear friend who lives in Western Pennsylvania’s Amish country. She fed me well and graciously met the challenge of catering to my family’s food allergies and sensitivities. We got there about a week after the Maple Harvest. Before our arrival, my friend frittered away some fresh maple syrup and maple sugar for my pantry. A trip to the Amish-run grocer was on the agenda. I picked up a jar of apple butter and my friend says, “Ooooh, I see an Apple Brown Betty in your future!” Psychic as she may be, I was not quick enough to put together a recipe before it got too hot to turn on the oven.

Then, it hit me! Why not make an Apple Brown Betty sorbet? Ah, inspiration! After looking up several recipes for ingredients, I decided upon an oatmeal base because of its thickening property. If you are gluten intolerant, please note that in farming practices, oats are rotated with wheat. Cross contamination occurs, so make sure your oats are labeled gluten-free.

The first attempt was good, but not as flavorful as I would like it. The cold of this frozen treat will somewhat numb the taste buds. I added more spices and apple butter on the second attempt. And YUM!

For the Apple Brown Betty Sorbet recipe, click here..

Eat well and be well,

Krista

Let’s Do Brunch

I love lazy weekends. Sleeping in late. Hanging around in pajamas. And having the time to make extravagant breakfasts.
During the week everyone is going in different directions at any given time. A piece of fruit, a bowl of cereal, and even left overs are quick, easy breakfasts. Personally, I like Saturday mornings for reconnecting with family after a good night’s sleep. Some weekends, my husband gets up super early, drives into Manhattan before traffic get congested, and brings my father-in-law over. I know my daughter enjoys having someone else in the house whose mouth she can fill with the food off her plate.
Last weekend, I tried making waffles for the first time in years. For some reason, I no longer had a waffle iron and so had to borrow one from a friend.

A few tweaks to the pancake recipe and I was ready to go.

Top with fresh fruit or maple syrup and start the weekend off right!

For the waffle recipe, click here.

Eat well and be well,

Krista

What Ever Shall I Feed My Mother?

The challenge of cooking for my little family unit with our multiple food allergies is compounded when extended family comes to visit. My mom has been a vegetarian for at least 20 years and my father-in-law is diabetic.
My father-in-law is an occasional visitor, although I regularly cook for him; then my husband stocks his freezer full of low-glycemic-index meals during biweekly visits. My mom, on the other hand, comes over about once a week for some grandma time. I like to feed her well since it takes her at least an 1-1/2 hours to get here by public transportation. She was scheduled to come over today and all I had prepared was hummus (click for recipe) and babaganoush (click for recipe.) She loves them, but must be sick of eating the same thing every time she comes over.
I looked in the refrigerator for inspiration. I found scallions, celery, mushrooms, thyme and green.

Now, my father-in-law lives near a gourmet grocer in the Manhattan and my hubby is always finding me interesting ingredients. Recently, he found Argan oil. It has a very exotic taste and I thought this was just the thing to give my ingredients a boost.

If you don't have access to such exotic ingredients, 2 parts of toasted sesame seed oil to 1 part of extra virgin olive oil makes a nice substitute. I started by sauteing the scallions,

then added the rest of the veggies.

I little bit of water, then cover and cook until celery is soft.

Cool and toss with al dente cooked spirals, (rice pasta, of course) chopped olives and the Argan oil or subsitute mentioned above.

Note to self: don't wear a pink shirt when photographing white plateware.

Find the written recipe here. Addendum June 1, 2011. After having this for leftovers, I found that I wasn’t as satisfied with the taste and texture and therefore, removed the recipe.

Eat well and be well,

Krista

Screaming for Joy!

Although I couldn’t mix up a quick sorbet in the food processor the same way one can with a Vitamix, I ended up getting great tasting results by refrigerating my concoction over night, then churning it in an ice cream maker.

Out of the refrigerator for a quick stir to break down the gelatinous texture provided by the arrowroot starch. Churn, scoop, garnish,

and savor! You can freeze the left overs. Just thaw slightly before serving.

Click here for the Orange Chocolate Sorbet recipe.

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

Cold Spring Day Cooking.

Today I made a busy day for myself. I made my Apple Maple Oatmeal (click for recipe) again so that I could take a good picture of it. Not quite sure how I did. Maybe it's time to upgrade my camera.

 Then I also wanted to capture a good image of the Sweet Potato Comfort Food (click for recipe.)  I had some ground meat and onions cooking for another dish so I after I snapped some photos I had a nice lunch on this cold Spring day.

I finally got to quantify and photograph my Babaganoush (click for recipe.)

And since everything can’t always go right, my attempt at adapting Lemon Poppy Seed Muffins was less than perfect. I don’t think they cooked long enough and even though they looked fluffy when I took them out of the oven to cool, they sank quickly.

The taste was good but they are quite heavy. It was the first time that I've used palm kernal shortening in baking. I think this will get adjusted soon and hopefully I will be posting a success!

Eat well and be well,
Krista