FOUR WAYS TO SAFELY DETOX

Modern living has many advantages, but one disadvantage that effects all of us is our exposure to toxic chemicals in the environment. This includes the air we breathe, the water we drink, the food we eat, and the everyday products that we use. Toxic overload has been shown to have a negative effect on your brain health, your immune system, and your overall wellbeing. The good news is that your body is equipped with the built-in ability to neutralize those chemicals and toxins and excrete them from your system. Your liver, bowels, kidneys, skin, and breath are all avenues for elimination. Problems arise, however, when these detoxification pathways become overwhelmed by more toxicity than your body can process.

Here are 4 important steps to help your body neutralize and eliminate toxic chemicals, so your system can run smoothly:

1.)    Eat 5-6 servings of multi-colored vegetables and fruits. The antioxidants from these foods can help drive those liver detoxification pathways. Make sure to include at least one serving of cabbage, broccoli, kale, Brussel sprouts, and onions and garlic.

2.)    Drink ½ your body weight (in lbs.) in oz. of water per day to help mobilize those toxins and flush them out of your system.

3.)    Eat 2 servings of protein per day. Organic or grass-fed meats, poultry, fish, and eggs are good choices. If you are vegetarian or vegan, choose spirulina or pea protein powders.

4.)    Temporarily cut out foods and drinks that put added stress on your liver.  That includes all alcohol, caffeine, sugars, and processed foods that are laden with preservatives and “natural flavorings”.   Aim to give yourself at least 7 days if possible, but the longer the better.

Bear in mind that your body needs the right combination of nutrients to rid itself of stored toxicity. If you attempt an aggressive detoxification program without the proper preparation and supports, you run the risk of harming yourself.

I can help you craft a SAFE and effective detoxification program that addresses your unique concerns. Contact me at ginny@mainenutritherapy.com or log onto www.mainenutritherapy.com and sign yourself up for a free consultation. I look forward to working with you. __Ginny

ARE LOW CALORIE SUGAR SUBSTITUTES SAFE?

We all know that consuming lots of sugar is unhealthy, and can lead to debilitating diseases. Likewise, artificial sweeteners such as aspartame and saccharin can add to problems with liver toxicity. But it seems that our brains are hardwired to LOVE the taste of sugar. So, is it possible to enjoy something that tastes sweet without all the down-sides? Finding an acceptable substitute to use infrequently, could greatly ease the pain of trying to reduce your sugar consumption.

More and more sugar substitutes have found their way to the market place, but not all sugar substitutes are alike. The question is: Are there safe sweeteners that can be part of a healthy diet?  The answer is yes, there are, as long as you enjoy them in small amounts.

Here are 4 options that can be used safely as a sugar substitute. Understanding their differences can help you decide which type of sweetener to use.

1.)   Erythritol is a sugar alcohol that is made from the fermentation of plants-most frequently from corn or birch.  It has roughly 70% of the sweetness of regular table sugar and it will not raise blood sugar levels.[1]  It is absorbed in the small intestines and poorly metabolized by the body, so is eliminated in the urine in its original form.[2]  Erythritol can be made in a crystalline form, so that it mimics the properties of table sugar making it a good replacement product in recipes that call for sugar.  This sweetener is well tolerated by most people, but can cause gas and bloating in large quantities.

2.)  Monkfruit  (also known as “luo han guo”) is a plant-based sweetener that comes from a round green melon grown in central Asia. The fruit of the melon is processed into a powder and is many times sweeter than table sugar.  It is often combined with erythritol in order to create a 1:1 sugar substitute that has the same properties as sugar as well as the same sweetness.  Most people feel that monkfruit does not have the bad after taste that is characteristic of Stevia.  It is generally well tolerated by most people and does not raise blood sugar levels.

3.)  Stevia is derived from the leaves of the Stevia plant and can be as much as 150 times sweeter than sugar by volume.  It is also often sold in combination with a sugar alcohol such as erythritol or xylitol in order to give it similar properties to table sugar. Many people dislike its characteristic “after-taste”.  The stevia plant is a member of the ragweed family and people with ragweed allergies may react to stevia.

4.)  Allulose is the new kid on the block, and shows the most promise as being an acceptable sugar alternative. It is described as a “rare sugar” that exists naturally in small quantities in raisins, jack fruit, and figs. It is not absorbed by the body, so it doesn’t raise blood sugar. Allulose appears to be a good sugar alternative for baking. To date, there have not been any reported problems associated with consuming Allulose, however, it is new to the market, so consuming it in small amounts is advised.

 Do you crave sweets to the point that they may not be good for you? Are you trying to avoid sweets because you’re overweight, or for other health reasons? If you need help getting off the sugar bandwagon, I am here to help. Contact me at: ginny@mainenutritherapy.com. We will work together to help you conquer your sugar cravings forever!

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[1] https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/#sugaralcohols

 

[2] https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/div-classtitlehuman-gut-microbiota-does-not-ferment-erythritoldiv/87A2797F505A71C1E5EA3ADDD2E2A166

 

TO COOK WITH BUTTER OR NOT TO COOK WITH BUTTER – THAT IS THE QUESTION

THE ANSWER: Yes, cook with butter.

 

Here are some reasons why you should cook with butter, coconut oil and ghee, and avoid cooking with margarine, canola oil or other vegetable oils.

Your body needs some dietary fat to keep you healthy. Fats are used by your body to build and repair your cell membranes, to help you absorb your fat-soluble vitamins, make hormones, and keep you fueled with good energy. Fats also make food taste great and have the added benefit of helping you feel full after a meal. Fats come in 2 main varieties: saturated and unsaturated fatty acids.  You need both types of fats in your diet, but it matters how they are treated in your food preparation. So…

1.)   Cook with butter, coconut oil, and ghee* because they taste great and are very stable fats and won’t easily become oxidized or go rancid. This is because their Fatty Acid profile contains high amounts of Saturated fats. Chemically speaking, saturated fats do not contain any double bonds that would make them reactive. Fats that have double bonds are called “unsaturated fats” and these fats are highly reactive when exposed to heat, light, and oxygen. Canola oil, margarine and vegetable oils are all examples of polyunsaturated fats. Think about this: if you are cooking something, then you are exposing your cooking fat to heat, light, and oxygen. If you are choosing polyunsaturated vegetable oils to cook with, you run the risk of ingesting damaged fatty acids. Damaged fats can lead to tissue degradation in your body. Therefore, when roasting, baking, frying or sauteing, you want to use the most stable fats available so that your food does not contain oxidized or rancid fats.

2.)    Most vegetable fats are polyunsaturated (meaning more than one double bond) and are liquid at room temperature. Unfortunately, many types of oils on the market today have gone through a highly industrialized process. Margarine or solid vegetable lard are examples of the most industrialized fats on the market. Usually, margarine is made by taking an unsaturated oil such as canola oil and putting it through a process called hydrogenation. This process artificially eliminates the double bonds (by adding hydrogen atoms) and produces a solid fat that mimic’s butter. These industrialized hydrogenated fats are not healthy choices for cooking even though they are more stable after going through the hydrogenation process, because they have been exposed to multiple chemicals as well as heat, light, and oxygen in the hydrogenation process. These fatty acids are damaged and can eventually lead to tissue damage.

Do you need to overhaul your cooking techniques to get the most nutrition from your food?  I can help guide you in the right direction! Contact me for a free initial consultation.  I look forward to talking with you! ginny@mainenutritherapy.com, or https://mainenutritherapy.com/

*Ghee is clarified butter where the milk solids have been removed from the butter.

FOOD SENSITIVITY – YOU MAY NOT EVEN KNOW YOU HAVE IT

Do you sometimes suffer from itchy skin, stomach problems, aches and pains, or headaches? This may be a result of food sensitivities you are not even aware of.

As opposed to food allergies, which involve an immediate reaction of the immune system, resulting in hives, shortness of breath, or anaphylaxis, food sensitivity symptoms might not appear for 2-4 days after you consume something reactive. Then, symptoms might include abdominal pain, skin rashes, general malaise, and many other annoying or painful conditions. Experts believe that many conditions such as Irritable Bowel Syndrome (IBS), migraine headaches, fibromyalgia, acne, and chronic fatigue are directly related to food sensitivity that can cause inflammation.

Good News! Food sensitivities can be identified, controlled, and often even cured with the correct protocols. Think of the joy to be free from itchy, painful skin rashes, chronic fatigue, headaches, or pains that are a result of your food sensitivities? I can help you work through these problems.  I use detailed laboratory tests to detect and pinpoint the problem sources. I then craft an individualized nutrition plan that includes targeted supplementation and dietary recommendations for you to move forward.

Let’s work together! Email me at: ginny@mainenutritherapy.com to set up a free initial consultation. Or log onto my site for more information: https://mainenutritherapy.com/ Ginny Pomeroy, helping people lead healthier, fuller lives.