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

 

Raw Milk…It does a body good!

Raw Milk facts

Have you ever considered drinking raw milk? If you are honest, I bet one of your first thoughts is…whew…that’s gross!

I remember conjuring up such thoughts and more. I don’t know exactly why I thought this, but I couldn’t fathom drinking milk directly from the cow, I mean I was always taught that it had to be cooked and cleaned first, right?

Boy, have I come along way. For the last year and a half, I’ve consumed no other milk other than raw milk. I also make fermented foods from raw milk, things like yogurt, kefir, soft cheeses, cottage cheese and the like.

I can’t begin to tell you how much better tasting it is, how fresh it is AND the health benefits are superior to anything pasteurized, contrary to what you’ve been told or the warnings you’ve had flashed to you. I’

Now, let me also say, not all raw is deemed equal. If you have access to receiving “raw” milk from a commercial dairy, don’t do it. Why? The condition under which it is produced is key and the way the animals are raised.

The ideal raw milk is taken straight from animals fed only fresh, organic, green grass, and then the milk is rapidly cooled to somewhere around 36-38 degrees and then bottled. There is no processing, just filtration and cooling.

Diet is a major factor in the quality of raw milk. Cows weren’t meant to be fed grains and starches and this changes the acidity of the cow’s stomach environment and changes fat and nutritional values in the milk. They lack the self-protective properties that occur when cows are grass-fed. Also milk fed grains and starches, has the capability to be more contaminated.

There is a whole other topic of what’s injected into the cow, as well as being fed to increase the milk production. Many of these soy based products, mimic estrogen in humans, hence the higher hormone issues in this country as well.

I will link several resources at the bottom of this article, for those that would like further, in depth research. For the sake of this article, I really just wanted to give an overview and open it up the comments for further review and questions.

Clean raw milk from pastured cows is a complete and properly balanced food. If you had to, you could live on it exclusively. The ingredients that make it such a powerhouse are:

  • Proteins (Cow’s milk has 8 essential amino acids)
  • Carbohydrates (Lactose or milk sugar, is the primary)
  • Fats (approximately 2/3 of the fat in milk is saturated, which play a number of key roles in our bodies)
  • CLA (conjugated linoleic acid) is abundant in milk from grass-fed cows
  • Vitamins (water and fat soluble) – nothing needs to be added to raw milk, it’s already there and ready to be used by our bodies
  • Minerals (ranging from calcium and phosphorus on down to trace minerals)
  • Enzymes (there are 60+ known and the biggest help I think they play is relieving the burden from our system – as they help break down foods
  • Cholesterol (a protective/repair substance) Contrary to what you’ve been told, our bodies produce it and need it for a healthy life
  • Beneficial Bacteria (with high levels of lactic acid, numerous enzymes and increased vitamin content, fermented dairy products, think yogurt and kefir, add even more health benefits

Raw milk is the best thing you can give your children, next to lactating of course. Have you noticed the rise in Asthma, allergies, skin disorders, etc.? There are a number of studies linking the consumption of pasteurized milk to these.

Pasteurization kills all the bacteria in the milk by heating it. As I mentioned earlier, this is necessary because of their living conditions, the cleanliness of the cows, what they are fed, etc. Then vitamins have to be added back in.

Milk…it does a body good! I’m sure you’ve all heard that saying. I would add the word “Raw” to that statement. Raw Milk….It does a body Good! It’s the only milk that does a body good! Whether it’s from goats or cows, make sure it’s grass-fed and from a trusted source.

As I mentioned earlier, I’ll link several resources for you who want and desire more, as you ultimately have to make the right choice and decisions for your family.

I can’t say enough for the benefits my family has experienced as a result of making the change and I will never go back, even if that means having a cow of my own.

Interested in learning more and/or obtaining raw milk…here’s an excellent resource, www.realmilk.com

There is much controversy over this issue and the best advice I can give, is do the research, talk to trusted sources and make an informed decision.

What questions arise from this blog? Do you consume raw milk or are you afraid and have questions? This is the place to share those questions and/or concerns, post below.

As I’ve said a few times, this article isn’t intended to be all inclusive, as this topic is very in-depth and there are some strong political views at hand as well. All I can do is open the door, let you dive in and see where it takes you.

The choice is yours….here to lasting good health!

Kellie

Holistic Health Coach

PS: Here are a couple of great resources, and these aren’t all inclusive…just trusted sites.

www.realmilk.com

www.westonaprice.org

www.raw-milk-facts.com

http://empoweredsustenance.com/raw-milk-is-special/

Click here if you’d like to schedule some time with me to see how we can take this conversation further into a plan of lasting health for you and your family. Let’s Talk!

 

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?