Autoimmune Disease: 3rd Leading Chronic Disease

Meds

If you’re like me, reading that Autoimmune Diseases are now considered the 3rd leading chronic disease, right behind right heart disease and cancer is eye opening!

Over 50 million Americans are affected and a large percentage of that number is women. They are the top ten leading cause of death in women under the age of 65 and they come in more than 80 different varieties.

These include things such as Lupus, Psoriasis, Multiple Sclerosis, Thyroid Disease, Thyroid Disease, Type I Diabetes, Rheumatoid Arthritis and so many more.

If you’re not familiar, autoimmune disease is a disease of the immune system and one of the biggest problems with diagnosis is that Doctors don’t look or recognize these immune diseases as diseases of the immune system as whole but instead they are looked at as diseases of particular organs.

What this means really, is that you’ll be shipped to different specialists for different issues. Many people who suffer from one autoimmune disease also suffer from a few and that means many specialists.

Our current medical beliefs are that once someone is afflicted with an autoimmune disease, they are no cures or ways to reverse the affects, only treatments of managing the symptoms, which means some really harsh meds that are supposed to suppress the immune system.

The problem with suppressing your whole immune system is the side effects that often arrive too. Things like depression, weight gain, fatigue, more chance for infection and even cancer.

My belief and that of many others who believe in holistic health and functional health believe that our bodies work together. So when one area is affected, it affects other areas. The same is for a healthy system or area.

When you can treat the root causes of diseases and not the symptoms, it’s possible to reverse many of the effects of these often debilitating diseases.

I believe, having my focus on the gut, plays an integral part on your whole body health.

If you were to look at the reasons that often times lay hidden behind other things, there really are only a handful of places to start paying attention to.

The first thing I look at is Gluten Intolerance. I think many people think of the gut first, which it is damaging to, but it’s also detrimental to our neurological system too, like pain, sleep, fatigue, depression, brain fog and others. Many don’t associate these symptoms to so many autoimmune diseases.

Let’s also think about the term “leaky gut”. Many times our gut is so damaged by things like stress, gluten, meds and infections that our gut becomes  permeable, which means it allows our food particles to escape through the gut walls into our bloodstream, which then means we’re not absorbing the nutrients that your body needs to function properly.

The escape of toxins and gluten starts to form inflammation which then leads us right to autoimmune diseases.

I just mentioned toxins as a culprit. We are surrounded my much in our current environment. Heavy metals, like mercury are a factor. Think of exposure from sources like mercury fillings you might have in your teeth. Some fish are heavily exposed.

Let’s not forget stress. While some stress isn’t harmful, chronic stress is. It leads to inflammation that is on all the time, which over time leads to autoimmune disease.

So, I hope you’re now wondering how one helps themselves to better health other than conventional medicine.

My answer; gut health healing is a great place to begin.

What this means is this, elimination to begin with. You have to learn what the culprits are. I’m not by any means saying to eliminate foods from your diet forever. You need to find out what the triggers are, heal the gut, which controls about 80% of your immune system, and then you can start slowly introducing foods back in.

The whole idea isn’t to eliminate gluten forever; the idea is to become gluten tolerant.

Dairy and grains is another culprit for many. The idea isn’t to eliminate forever.

Your body needs to heal. This means managing stress, treating any possible infections, and reducing toxins in your system.

The overall idea is to get to the root of the problems, treat and reverse those, and not to suppress your entire immune system, which leads to other problems.

I believe that you aren’t intended to be living a life of mediocrity and feeling bad or not living your life at all.

How many people do you know that are afflicted? We all need to ban together and spread the good news. There is hope and healing.

To your health,

Kellie

Holistic Health Coach

PS: Are you personally affected or do you know someone who’s suffering with an autoimmune disease(s)? Give yourself hope or someone you know. By clicking here, I would be happy to talk with you to determine where you are today and make a plan to get your life back. Not one filled with pain and suffering and fatigue. Light and Love are being sent your way!

 

Gluten Free or not to be….that is the question!

go-ahead-its-gluten-free

I have so many conversations with many of you about Gluten. It seems that our current state is “Gluten Free.”

Do you find yourself perusing the grocery store shelves for anything that says it’s Gluten Free or just plain avoiding anything you think might have gluten in it?

If so, you’re not alone. The statistics say that as many as 30% of American adults are actively trying to reduce or eliminate gluten from their diets.

One search even found me face to face with a Gluten Free dating site. The objective, from what I could tell was to help match up gluten-free dieters with others that share the same thoughts or situations.

It’s everywhere, the FDA’s involved, with their labeling standards of course.

Have you ever noticed that when “new” fads arrive, bandwagons get started and people either are head over heal in love with it or they hate it?

Stand around any lunchroom or be at a dinner party, and chances are the conversation will lead to a new diet and today, gluten is the hot topic.

I’m not even saying that continuing on today’s modern diet, you shouldn’t watch the amount you are consuming, but come on…really labeling such foods like potato chips as Gluten free, is that really necessary? They are potatoes the last time I checked…no grains!

In my opinion, if you are in fact looking to reduce gluten in your diet, it’s not necessarily a bad thing if done in the right context. Meaning you aren’t eliminating nutrient dense, naturally gluten-free foods like meat, fish, fruits, vegetables, and nuts rather than the so-called gluten-free junk food.

Do people that lower gluten or eliminate gluten for a time feel better? Absolutely and I believe it’s because our bodies need a break for the barrage that’s being dumped in.

All things in moderation are really what this is all about. We live in a culture and society that likes to overdo and over indulge.

I don’t think that eliminating grains from your diet is the answer. Grains provide valuable nutrients that you can’t otherwise get.

I do feel however, that for a time, while you’re following a good, sound protocol to allow your body to heal, diagnose and treat your specific allergies, the key goal…..are to you ready for this?…IS TO BECOME GLUTEN TOLERANT!

I’m sure this might not be a popular answer….but I feel strongly that we should be wise, smart, buying consumers.

Many are giving up good sourdough breads because they have shunned “gluten”. If you don’t know the benefits of sourdough, read this!

Like I said prior, elimination for a time might be necessary. The intent is to heal and introduce some back in!

Again, when we practice everything in moderation, we’re happier and healthier. The choice is yours!

I will leave you with a little checklist if you will. Something that will at least give you a roadmap to follow and getting the help you need and deserve.

1. Eat organic (avoid foods with added chemicals)

2. Eat only pastured or grass-fed meat and drink raw milk

3. Avoid Genetically Modified Foods – go to www.nongmoshoppingguide.com

4. Avoid corn sugars and beet sugars

5. Avoid vegetable oils (corn, canola, soy and processed foods that contain them)

6. Get Blood testing for Vitamin D and B12 levels and food allergies

8. Avoid antibacterial soaps

9. Make or buy and then eat homemade non-pasteurized lacto-fermented foods and drinks

10. Drink filtered and re-mineralized water (add mineralized salt)

11. Eat sulfur containing foods (cabbage, broccoli, bok choy, garlic, onions, chives, eggs, etc.)

12. Avoid glyphosates (associated with food intolerances, autism, leaky gut, etc.)

13. Use unprocessed salt, avoid commercial salt

14. Expose yourself to the sun, no sunburns and do not use sunglasses

15. Know your farmer and buy locally produced foods

While this list isn’t all inclusive, it certainly is a great start!

Where do you see yourself falling short or what do you need help with? Share below in the comments section or anytime on the Facebook page at https://www.facebook.com/LiveLifeYearsYounger

To your health,

Kellie

Holistic Health Coach

PS: Was there something surprising or confusing about the list I shared with you? Want to talk more about it and see how these things mesh into your lifestyle? Click here and let’s talk further!

 

Photo courtesy of www.exposingtruth.com

 

Intolerance: Is Gluten your friend or a foe?

Take care of your body quote

My kitchen has been getting used overtime lately. My Mother-in-law just told me that soon I was going to need a double oven. Boy wouldn’t that be nice. I have been using hers as well as mine, so in essence I have been using 2 ovens.

 

Bread making and soaked granola have been in the ovens most days of the week over the past several weeks.

 

Seems most people like sourdough bread, banana bread and granola. Especially when you tell them how it’s made and why it’s made that way.

 

Last week I shared why eating Sourdough bread is tolerant of most even those with gluten intolerances.

 

Soaked grains behave much in the same way. I have found that most people’s bodies really struggle to digest grains, seeds, nuts and beans. Yet the flip side is that most people do really well with these same foods when they are soaked and sprouted.

 

Sprouted grains are considered low glycemic, which is a huge plus. The pancreas needs huge amounts of B vitamins to deal with stress. Once a grain has been sprouted most bodies recognize it as a vegetable rather than a starch which requires digestive enzymes not pancreatic enzymes.

 

What this means is, eating sprouted grains doesn’t stress the pancreas. In 2008, the USDA Food Safety and Inspection Service (FSIS) ruled that sprouted grains are more akin to vegetables than to whole grain.

 

Phytic acid, which is a known mineral blocker, is present in the bran of all grains and inhibits the absorption of calcium, magnesium, iron, copper and zinc. It is present in the coating of nuts and seeds as well.

 

This inhibitor or blocker can neutralize our own digestive enzymes, which often times results in the digestive disorders experienced by many people that eat un-sprouted grains. Yet, phytic acid is broken down in the sprouting process. Another benefit is that complex sugars responsible for intestinal gas are broken down during sprouting too.

 

There are many ways that the sprouting process changes the actual composition of the grain that ultimately make it a more beneficial food.  This process produces vitamin C and increases the content of vitamins B, B2, B5 and B6. Carotene, which is converted to vitamin A, increases dramatically and I’ve read in some cases as much as eight-fold.  Sprouting also inactivates aflatoxins, which are toxins produced by fungus and are strong carcinogens found in grains.

 

If you are curious about sprouted flours and breads, there are a couple of good ones that you can buy at some grocery stores and many health food stores. Ezekiel and Alvarado make good ones. They would be found in the frozen case.

 

If you are like me and love to do these things yourself, buy some berries and sprout them yourself. Once sprouted, which generally takes about 3 days or so, dry them out in a dehydrator or warm oven and then grind them into flour.

 

Sprouted spelt flour is my favorite as it is water soluble and it is higher in protein than most grains and it’s considered a close cousin to wheat.

 

The soaking process is truly what helps most grains, nuts, seeds, and beans give our tummies a break. I’ve heard the complaint that you don’t have enough time as it is.

 

To you I’d say, with a little planning and preparation, we can all do what becomes important to each of us. You just have to decide what’s truly important, your health and quality of life or feeling like shit and being tired and having no energy all the time.

 

The choice is always yours!

 

Have you tried sprouting grains before? What’s been your success? If not and are new, how can I help you further? Comment below or schedule some actual phone time with me using this link and together we’ll fill in the blanks to allow you to move forward with your health goals.

 

To your health,

 

Kellie

 

Holistic Health Coach

 

Gluten Intolerance: Top 10 Reasons to Eat Real Sourdough Bread

Kefir Bread

Happy day to you. I absolutely love this time of year. Everything is growing (including the weeds) and flourishing and thriving. I hope that means you are too, if not we should talk you and me.

 

With this time of year comes Farmer’s Markets and roadside stands advertising their crops ‘o plenty. It gives everyone the opportunity to get outside first of all, support local farmers, AND give you and your family access to fresh produce!

 

I have been actively involved in a couple of our area markets as a vendor and it’s been so much fun talking with people that love what I bring to the table or have no idea and are completely curious enough to ask me….what does “Soaked” or “Sprouted” mean?

 

Ahh….it does my heart good to teach and bring awareness to your lives and then I get to fill your bellies with fresh, homemade goodness that’s nourishing to your soul and your bodies.

 

So this week I thought I’d tackle the controversial topic of bread and not just any bread but “real” sourdough bread.

 

When I say “real” I’m referring to bread made with a sourdough starter not the commercialized breads you find down your local market bread isle.

 

So, let’s look at the benefits and why many who have intolerances to wheat can tolerate real sourdough. First of all it’s probiotic, like kefir or yogurt, containing multiple strains of beneficial microflora.

 

The slow process helps to promote the growth of more probiotic organisms that do the following:

 

1. Digest and assimilate (properly absorb) the foods you eat. Without adequate beneficial microflora in your gut, you can’t absorb nutrients in the foods you are eating.

 

2. Are necessary in order to maintain a healthy intestinal tract.

 

3. Contain uniquely balanced proteins, fatty acids, cellulose, minerals, and innumerable other nutrients our bodies need.

 

4. Provide vitamins B1 through B6 from lactobacillus and B12 vitamins from wild yeast. Wild yeast multiplies aerobically. This is because they have oxygen in them (not free radical oxygen ions) that feed your blood cells and not cancer cells. Most plant proteins including grains, seeds, cereals, beans, nuts, and some grasses form gluten. However, sourdough microflora has all the amino acids available, without the protein that forms gluten.

 

5. Depletes damaged starch in bread, thus diabetic people should not get insulin shock. It is a misconception that whole wheat is better than white flour for diabetics (the Glycemic difference is only 1%).

 

6. Produce acids, which will break down and remove some of the glutens from the bread. Acids do not allow mold and most bad bacterial growth. Alkaline with high pH allows mold growth and toxins. Mold ferments at a higher pH, allowing bad bacterial growth and the secretion of toxins. The absence of acids is abnormal, even animals have acid stomachs to kill bad bacteria.

 

7. Offset the effects of phytic acid, which robs your body of precious minerals.

 

According to Wikipedia: Phytic acid is found within the hulls of nuts, seeds, and grains. In-home food preparation techniques can reduce the phytic acid in all of these foods. Simply cooking the food will reduce the phytic acid to some degree.

 

More effective methods are soaking in an acid medium, lactic acid fermentation, and sprouting. Phytic acid is a strong chelator of important minerals such as calcium, magnesium, iron, and zinc, and can therefore contribute to mineral deficiencies in people whose diets rely on these foods for their mineral intake, such as those in developing countries.

 

It also acts as an acid, chelating the vitamin niacin, which is basic, causing the condition known as pellagra. In this way, it is an anti-nutrient. For people with a particularly low intake of essential minerals, especially young children and those in developing countries, this effect can be undesirable.

 

“Probiotic lactobacilli and other species of the endogenous digestive microflora as well, are an important source of the enzyme phytase which catalysis the release of phosphate from phytate and hydrolyses the complexes formed by phytate and metal ions or other cations, rendering them more soluble ultimately improving and facilitating their intestinal absorption.

 

8. Dissolve proteins by producing protein enzymes, thus loosening multiple peptide bonds so that you can absorb more amino acids into your body. They dissolve four gluten-forming proteins: albumin, globulin, prolamin, and glutalin. They also produce alcohol that dissolves the most stubborn water insoluble protein bonds. These bonds are the reason why so many people have gluten intolerance.

 

9. Inhibit the growth of bad bacteria by: (1) creating a more acidic environment (2) producing anti-bacterial agents, and (3) absorbing all the B vitamins from their surroundings leaving none for the harmful bacteria.

 

10. Have most everything needed for optimum nutritional absorption. To absorb calcium, you need magnesium. To absorb magnesium, you need vitamin E, C, etc. Most of these are in the sourdough microorganisms, thus providing optimum absorption.

 

I have many people share with me that this bread has given them life back. It provides beneficial nutrients that really does a body good. You need the healthy mix of fermentation and slow process to make an excellent bread that gluten intolerant people can eat.

 

I personally recommend using a sprouted flour. My favorite go-to flour is a sprouted spelt flour. I use it in my Kefir bread and my banana bread too. They are wildly popular, even by those who have intolerances.

 

If you are plagued by intolerances, there are definitely steps to take to gain your life back. Are you interested in these steps? Click here to talk with me to obtain a plan of attack. Remember you only have one life; it’s up to you to life it fully and abundantly. What are you waiting for?

 

To your health,

 

Kellie

 

Holistic Health Coach

 

PS: Have you decided it’s time to take the step to take back your health? Yippee is what I say. Click here and let’s talk! What have you got to lose?