Green Tea, Diabetes, and Metabolic Syndrome

Green tea is one of those beverages that just seems perfect for health. Hardly anything has been written bad about it, and more benefits are being discovered and confirmed every day. In particular, a compound in green tea called epigallocatechin-3-gallate (more easily remembered as EGCG) seems to be the main reason for green tea's benefits. A quick perusal through journal article abstracts on EGCG gives nearly 2200 articles - and that's just as of today. (A search for green tea gives over 4000 article references!)

Considering also that diabetes and its precursor, metabolic syndrome, are at epidemic levels in our country today, it is worth looking at EGCG and green tea to see if it has benefits for these people. The results are quite impressive. Just a few articles:

• In September of 2008, the Journal of Medicinal Food released a study concerning EGCG. This study determined that EGCG significantly increased uptake of glucose by muscle cells - over 70% more than the control used in the study. This is great news for diabetics searching for additional ways to help increase control over their blood sugar. It's also great news for athletes who want to ensure their muscles are getting all the fuel they need. (The dose used was not given, unfortunately.)
• A study from February of 2010 showed that when subjects with metabolic syndrome either drank 4 cups of green tea a day or took 2 grams of a green tea extract over 8 weeks, they decreased their weight significantly. The average weight loss was 5.5 pounds with the tea, and just over 4 pounds with the extract. Further, the subjects who drank green tea decreased their LDL levels (the form of cholesterol that increases the risk of cardiovascular disease).
• Another study from September of 2008 demonstrated that when mice were simultaneously fed a high fat diet as well as EGCG gained less weight and had less insulin resistance, lower total blood cholesterol, and liver triglycerides than mice only fed a high fat diet.

The take-home message here: if you are diabetic or have metabolic syndrome, drinking green tea on a regular basis is in your best interest. Four cups a day is excellent, but sometimes not to everyone's taste. In a case like this, a more concentrated extract (called a solid extract) that retains all the properties of the original tea can be more easily consumed; only 1/2 teaspoon of this molasses-like sweet extract is equal to four cups a day.

If you are interested in controlling or preventing diabetes or cardiovascular disease with a comprehensive protocol that may include green tea solid extract - especially if drinking 4 cups of green tea a day seems a bit much - contact your nearest naturopathic doctor. And if I happen to be that nearest naturopathic doctor, of course I'd be happy to see you! Check out either of these two websites - you can schedule an appointment from there, or simply call 303-797-6656. And be well!

Sesame Oil, Diabetes, and Cholesterol

Calling all diabetics and people who are flirting with diabetes! Cooking with sesame oil, it seems, can help lower triglycerides, blood glucose, and normalize blood cholesterol in your body. So says a study published in December of 2010 in the journal Clinical Nutrition.

In this study, diabetics used 35 grams of sesame oil a day for 60 days. (This equates to about 2 1/2 tablespoons of oil.) They either cooked with it or used it as a salad dressing. Here are the results after 60 days:

• Total cholesterol decreased 20%.
• Low-density lipoproteins (LDLs - the bad form of cholesterol) decreased 33%.
• Triglycerides decreased 14%.
• High-density lipoproteins (HDLs - the healthy form of cholesterol) increased 16%.

These results are cause for celebration. Diabetics have a higher risk of cardiovascular disease than non-diabetics. If a food that can be easily integrated into a daily diet can significantly reduce the risk of cardiovascular events such as heart attacks and angina, ideally, it should be.

It's good to note that the study also tested diabetics who were on a drug called glibenclamide (aka glyburide, a powerful drug used to reduce blood glucose). Some only took glibenclamide, while others took the drug in addition to sesame oil. The cardiac risk factors listed above were slightly normalized when subjects took the combination, except for LDLs, which were decreased 38% - a 5% advantage over sesame oil alone.

Here's another great example of letting your food be your medicine, just as Hippocrates suggested thousands of years ago. Integrate sesame oil into your daily diet. Add it to salads. Use it in stir-fries. And decrease your chances of cardiovascular issues easily, harmlessly, and tastefully!

Apple Cider Vinegar for Diabetes and Heart Disease

One of the biggest "cure-alls" in the realm of natural medicine is apple cider vinegar. It frequently makes its way into lay publications. Unfortunately, touting apple cider vinegar as a cure-all is problematic. First and foremost, it is not a cure-all. Second, saddling natural medicine with so-called panaceas makes natural medicine look like the realm of snake oil, and brings its reputation down.

But the effects of apple cider vinegar on cardiac risk factors and diabetes have been studied. And the results have been quite impressive.

One study has shown that cardiac risk factors improve with apple cider vinegar supplementation. According to this study, normal rats who took apple cider vinegar with meals showed a significant decrease in LDLs (the "lethal" form of cholesterol), and a significant increase in HDLs (the "healthy" form of cholesterol). Rats with diabetes had a decreased HgbA1c (basically, the average of blood glucose over the past 3 months), decreased triglycerides, and increased HDLs. This is a promising study, but a human study should be done to see if this trend applies to humans also.

A second study shows that apple cider vinegar can improve insulin sensitivity for persons with type 2 diabetes, or even those with insulin resistance (a precursor to type 2 diabetes). And a third study demonstrates that in type 1 diabetics, blood sugar spikes after eating (aka postprandial hyperglycemia) are lessened when vinegar is taken before meals. What does this mean? If you are diabetic or at risk of developing diabetes, I strongly recommend that you take apple cider vinegar regularly.

Here's the "recipe": take a teaspoon of apple cider vinegar in 4-8 oz of water, shortly before meals. You can also take it after meals if you experience indigestion. If it tastes too sour, you can add a teaspoon of raw honey to the mix, making it taste like apple cider. Some people believe that this is the ideal way to take it. It is not recommended to take it undiluted, as it may dissolve tooth enamel.

The healing power of...broccoli?

Absolutely. Bad news for people like George Bush the Elder, who, during his tenure leading this nation, asserted: “I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli.” Despite the fact that for much of his life (and throughout his presidency) he regularly got high scores on health and fitness from his family physician, Bush missed out on some amazing health benefits.

So here's a few articles about the greatness of broccoli. If you have osteoarthritis, ulcers, cancer, or are at risk for any of these, it would be good for you to sit up and pay attention. And what about isolating the components like sulforaphane, di-indolylmethane, and selenium? Here's why it's better to get your nutrition from food than from supplements:

"It's probably a combination of ingredients in the plant that is responsible (for health benefits). When you try to extract them out to make a pill, it usually doesn't work." So says a randomly-named Steven Zeisel from the University of North Carolina. Dunno who he is, but the quote rings true.

Tip: either eat broccoli raw or only lightly steam it for 3-4 minutes. Cooking longer than that destroys the sulforaphane, hugely responsible for broccoli's anticancer effects.

UPDATE: Here's a great picture of a friend's son enjoying his broccoli. Seeing enthusiasm for vegetables among kids like this is cause for celebration!

Recipe: Carrot Soup

The past few days in Denver have been unusually cool and cloudy for summer. It has felt more like the mid-spring or mid-fall, with temperatures in the 60s. Maybe because of this, I made one of my favorite comfort foods - a simple carrot soup that tastes a bit like marinara. One of my friends, incidentally, hates cooked carrots to the point of getting sick if he eats them. He tried this soup and pronounced it "okay." For someone who can't stand cooked carrots, this was the most amazing, ringing endorsement I could have hoped for!

The carrot is one of the most common vegetables out there - and as it happens, it is also one of the biggest nutritional powerhouses as well. The most common conception about carrots is that they are excellent for eyesight (which is why rabbits don't wear glasses, so the joke goes). This is because of the high vitamin A content - over 20,000 IUs per cup! (The most prevalent form found in carrots is, appropriately enough, beta carotene, and the optimal daily dose of vitamin A in this form is 25,000 IUs.) It's because of this vitamin A content that, aside from supporting vision, carrots can also support growth and bone development in children; optimize immune responses to bacteria, viruses, and parasites; support reproductive processes; and even may be used to aid in the treatment of cancer. Incidentally, carrots also contain significant amounts of folic acid, vitamin C (only when raw), vitamin B6, vitamin K, potassium, and fiber.

Carrots are often juiced as well, which makes for a more potent blast of nutrients and enzymes than when eaten alone. However, as a juice, carrots also provide a high dose of sugar that's easily absorbed by the body and can cause a sugar spike and crash. Because of this, I don't recommend carrot juice alone for diabetics or those at risk for diabetes. Unjuiced carrots, because of their high fiber content, are better.

So here is the recipe for carrot soup, taken from Mollie Katzen's New Moosewood Cookbook, one of the classic vegetarian cookbooks of all time. Be generous with the herbs. For a light dinner, enjoy the soup on a chilly evening with freshly-baked or warmed bread and butter. Or spoon it on top of pasta. It's even better the next day, once the herbs have had a chance to infuse the soup more.

Carrot Soup
2 pounds peeled or scrubbed, chopped carrots
4 cups stock or water
1 medium potato, chopped
1-2 tablespoons butter or olive oil
1 1/2 teaspoon salt
1 cup chopped onion
1-2 cloves crushed garlic
1/2 tsp thyme
1/2 tsp marjoram or oregano
1 tsp basil
1-2 tbsp lemon juice

Place carrots, water and potato into a medium sized soup pot and bring to a boil. Cover and simmer for 12-15 minutes, until tender.

Meanwhile, sauté the onion in the butter/oil and salt until the onions are clear, about 5-10 minutes. Add the thyme, basil, and marjoram/oregano, and sauté for another 5 minutes. Add the lemon juice and garlic, and sauté a few minutes more.

Puree everything together in a blender or with an immersion blender until smooth. Enjoy!

Oil Pulling

It's a bit hard to discuss oil pulling without making it sound sensationalistic, or without sounding like a huckster hocking the latest miracle cure. I'll do my best to ground myself here.

Oh, what the hey. If you have any sort of gum disease, bad breath, cavities, or tooth pain, you REALLY need to read this. This therapy will drastically help you! And if you have asthma, diabetes, arthritis, migraines, chronic sinus infections, or some other chronic disease, you still need to read this. You might find this a great help.

Oil pulling is one of the simplest natural health therapies I've yet discovered. Here it is in a nutshell: When you wake up, take 1-3 teaspoons of oil and put it in your mouth. (The most common oils recommended are sesame, sunflower, olive, or coconut.) Swish it around for about 15-20 minutes. Spit the oil out in the toilet or the trash once you're done, so you don't clog up the sink. (Spit ONLY in the trash if you use coconut oil, which solidifies below 76 degrees Fahrenheit.) Don't swallow it. If you want, you can repeat it again before meals or just before bed. That's it. Seriously.

Why in the world would you want to do this? Read on.

Oil pulling is a safe and effective natural therapy that has been used in Ayurvedic medicine for thousands of years. The successes that people have enjoyed from oil pulling are vast. Perhaps the most common one is the rapid healing of tooth, gum, and mouth diseases, such as abscesses, gingivitis, halitosis, and toothaches. Many have successfully used it to whiten their teeth. Some people have even claimed that unsightly tooth gaps have closed up as a result of oil pulling. But remarkably, if we believe the (literally) hundreds of testimonials about oil pulling, both online and in surveys done in the past, many other diseases and conditions far removed from the mouth have been healed by this simple therapy.

There's some positive scientific evidence for oil pulling, from studies that have been published within the past two years. The first study demonstrates that Streptococcus mutans, the bacterium responsible for tooth decay and cavities, is indeed significantly reduced after at least a week of oil pulling; this benefit is even more pronounced after two weeks. The second study showed that plaque was reduced, and gingivitis healed as well. Both studies were done using a chlorhexidine mouthwash as a control, and both studies showed that oil pulling produced beneficial results that were similar to chlorhexidine. (Chlorhexidine is an antiseptic agent very effective at killing Streptococcus mutans.)

There's also a wealth of evidence linking oral health to the health of the body. The mouth can indicate diseases ranging from heartburn and irritable bowel syndrome to AIDS and cancer - not just by appearance, but often by the bacteria present. And infections can spread quickly and easily from the mouth throughout the body. Dentists who treat patients with a history of rheumatic fever know this...they require that such patients take antibiotics before dental procedures to prevent life-threatening heart infections.

Oil pulling works simply. Consider that the mouth is the ideal place for bacteria to thrive. It's warm, humid, and at a constant temperature. In fact, the human mouth contains more bacteria than a dog's mouth, and more bacteria than the population of the whole world. Oil pulling dramatically reduces the bacteria in the mouth, much more than just brushing your teeth - and as the study above indicates, just as much as strong chemical mouthwashes. As you swish the oil in your mouth, it attracts the oily surface of bacteria away from all surfaces of the mouth and teeth. As it decreases the billions of bacteria in your mouth, the gums become tighter, stronger, and are less likely to bleed. The mouth becomes a stronger barrier against harmful bacteria. And as a result, the body can concentrate more of its energy toward eliminating infections and diseases that are harming itself.

Oil pulling is one of the very cheapest natural remedies for health. You could start today without even spending a penny on a kitchen ingredient you probably already have in your cupboard. Healing and even potentially cures from disease may come quickly or may take months; it often depends on how long you've been dealing with a condition, how severe it is, and how healthy your lifestyle is. But even if all you want to do is make your teeth whiter, you have nothing to lose! Here's to your health!

Other sources:
Oil Pulling Therapy, by Bruce Fife, CN, ND
http://www.earthclinic.com/
http://www.oilpulling.com/

====
Do you have health issues that aren't being adequately addressed by conventional medicine? Naturopathic care may be the answer you're looking for. Visit my website for more information about naturopathic medicine, and begin your journey toward optimal health!

"How much water should I drink?"

Good question. Let's ask Dr. Fereydoon Batmanghelidj. (And while we're at it, let's just call him Dr. Batman. A lot easier, right?) But why ask this guy?

Dr. Batman is the author of Your Body's Many Cries for Water, a highly-regarded book in naturopathic circles. He claims to have treated over 3,000 prisoners in Iran in the late 1970s suffering from stress-induced peptic ulcer disease with water alone. His research on the subject was published in the Journal of Clinical Gastroenterology in 1983. Since then, he has been a strong advocate for the use of water to treat the many symptoms of what he calls "chronic unintentional dehydration." The symptoms, he says, can include simple body pain, which he views as perhaps the first sign of dehydration (a dry mouth is about the last symptom). But he includes even debilitating chronic diseases like asthma, arthritis, hypertension, angina, type 2 diabetes, lupus and multiple sclerosis.

His motto? "You are not sick, you are thirsty. Don’t treat thirst with medication."

Of course, I love the concept of drinking water instead of relying on pharmaceutical drugs. It supports all the tissues of our body, all of which are composed of significant amounts of water. Here are a few examples:

Bones: 25%
Muscles: 75%
Brain: 76%
Blood: 82%
Lungs 90%
The human body in general: 60%

If water composes so much of our body, it only makes sense to ensure that we support it with water! But again, how much water should we drink?

According to Dr. Batman, we should aim to drink one ounce of water for every two pounds of body weight. So let's assume that you weight 150 pounds. According to this rule, you should drink 75 ounces of water. This ends up being about 9 cups of water a day.

Maybe you're not terribly keen on drinking so much water, or have a hard time doing it at first. Or you're used to drinking flavored beverages like soda pop or coffee. If this is the case, why not make water flavored, too? Use fresh fruits, vegetables, and herbs! Here are some great ideas.

• Oranges
• Grapefruit
• Lemons
• Limes
• Apples
• Melons of all sorts
• Strawberries
• Pineapple
• Kiwi
• Cucumbers
• Mint
• Lavender
• Lemon balm

Slice any combination of what you like in the morning, and throw it in a water bottle or two before you leave for the day. The fruits, veggies, and herbs will make a delicious infusion and you'll want to drink more water.

Raise a glass! Here's to your health! *clink*

====
Do you have health issues that aren't being adequately addressed by conventional medicine? Naturopathic care may be the answer you're looking for. Visit my website for more information about naturopathic medicine, and begin your journey toward optimal health!

The Dirty Dozen and the Clean Fifteen

Any naturopathic doctor worth their salt will tell you that eating organic food is in your best interest. You ingest far fewer cancer-causing pesticides (none, actually, if the food you eat truly is organic) and many more nutrients. Moreover, from an environmental standpoint, you're reducing the levels of pesticides that not just you, but all manner of plants and animals are exposed to.

Still, for many people, eating solely organic is a bit too much to ask for from the monthly budget. You want to be as healthy as possible, but the dollar can only stretch so far, right? Turns out that you don't have to sacrifice one at the expense of the other.

The Environmental Working Group has determined the 12 fruits and vegetables that have the most pesticide residue on them - the "dirty dozen." It's estimated that if you only eat the organic versions of these fruits and vegetables, you will reduce your pesticide exposure by up to 80%! So for your health's sake, purchase and eat these ONLY ORGANIC whenever possible:

1. Celery
2. Peaches
3. Strawberries
4. Apples
5. Blueberries
6. Nectarines
7. Bell Peppers
8. Spinach
9. Kale
10. Cherries
11. Potatoes
12. Grapes (imported)

On the other hand, there are the "clean fifteen" - the fifteen fruits and vegetables that you could buy conventionally (i.e., nonorganic) and eat without significantly increasing your exposure to pesticides. Here they are:

1. Onions
2. Avocado
3. Sweet Corn
4. Pineapple
5. Mangoes
6. Sweet Peas
7. Asparagus
8. Kiwi
9. Cabbage
10. Eggplant
11. Cantaloupe
12. Watermelon
13. Grapefruit
14. Sweet Potatoes
15. Honeydew

It's good to have this list available when you need it (like when you go shopping), so here's a link to a list you can print out and carry in your wallet.

====

Do you have health issues that aren't being adequately addressed by conventional medicine? Naturopathic care may be the answer you're looking for. Visit my website for more information about naturopathic medicine, and begin your journey toward optimal health!

Recipe: Simple Breakfast Smoothie

This is a simple recipe for a breakfast smoothie I adapted from a elimination diet program that I recently did. It's wonderful that smoothies are as quick and easy to prepare as they are. (Cleanup is a snap, too.) And there are many, many recipes out there for smoothies. However, I like this one because it is so simple, because it uses whole foods, and because it is a balanced source of macronutrients (fats, carbohydrates, and proteins). And depending on what ingredients you use, this smoothie can become a powerhouse of antioxidants, bioflavonoids, vitamins, and minerals. (Hint: if you use more colorful fruit, such as berries, peaches, or mangoes, the nutritional value skyrockets.) Here's the recipe:

• 1/2 cup cashews
• 1 cup rice, soy, almond, or oat milk
• 1/2 cup fresh or frozen fruit of your choice
• 8 ice cubes

Blend the first two ingredients together for approximately 1-2 minutes, until thoroughly blended. Add remaining ingredients, blend thoroughly, and enjoy.
There are many variations on this recipe. Here are some of my favorites:

• Add a splash or two of coconut milk for a creamier texture and for healthy medium-chain fatty acids.
• Substitute almonds or walnuts (soaked overnight) for the cashews.
• Blend a date with the nuts and milk for a sweeter flavor.
• Add 1/4 - 1/2 teaspoon cinnamon or ginger.
• If using a banana as fruit, add 1 tsp coffee substitute.
• Add 1 tsp ground flax seeds.
• Add a splash of vanilla extract.

====
Do you have health issues that aren't being adequately addressed by conventional medicine? Naturopathic care may be the answer you're looking for. Visit my website for more information about naturopathic medicine, and begin your journey toward optimal health!

Honey and MRSA

Before my blogging days, I sent out occasional newsletters to my patients about pertinent health issues. Here's one from a few years ago, responding to a serious issue at the time: an increase in the cases of MRSA, or "methicillin-resistant Staphylococcus aureus." This newsletter/blog post also dovetails with another one I wrote about the use of honey to treat skin infections.

-----

Recently, there have been a number of articles in the media reflecting one of the biggest dangers to public health nowadays: antibiotic-resistant skin infections. Specifically, there is a strain of a bacterium called Staphylococcus aureus that has become resistant to one of the more powerful antibiotics known, methicillin. As the name implies, methicillin is indeed related to penicillin. However, methicillin is seldom used nowadays for treatment; instead, it is used to determine whether or not an organism can be eliminated by any form of penicillin. So for all intents and purposes, this strain, called “methicillin-resistant Staphylococcus aureus,” or MRSA, is resistant to all forms of penicillin.

A little background on this organism: Staphylococcus aureus is a bacterium which sometimes causes a skin condition called “bullous impetigo.” This infection is easy to identify by blisters that cause a honey-colored crust on the surface of the skin when popped. Sometimes, Staphylococcus aureus can take hold in a skin wound, also creating this honey-colored crust. Usually, the infection is caught early, treated effectively, and remains at the level of the skin. But if it is not treated effectively, it can migrate through the body and cause a host of dangerous conditions, including pneumonia, lung abscesses, sepsis (i.e., blood poisoning), meningitis, brain abscesses, endocarditis (inflammation of the lining of the heart chambers) and kidney infections – major threats to health and life. According to an article published in the October 17th, 2007 edition of Journal of the American Medical Association, MRSA caused a higher death rate in 2005 than AIDS; it caused over 18,000 deaths out of 95,000 documented cases. Lately, MRSA seems to be concentrated in high schools and hospitals, and is particularly prevalent among high school athletes, African Americans, and the elderly.

Raw honey could be a powerful weapon in the battle against MRSA. It has been used successfully to treat skin infections that have been resistant to many other antibiotics. The most recent study, published in the Journal of Wound Care in September 2007, documented seven patients who had experienced full healing from the use of topical honey where antibiotics had failed to control their MRSA infections. The type of honey used in this study is called Manuka honey, found in New Zealand. Most honey has an enzyme called glucose oxidase which, when exposed to wounded skin, begins to release hydrogen peroxide at levels strong enough to kill bacteria, but not so strong that tissue is damaged. Manuka Honey has a second antibiotic component, simply called UMF or Unique Manuka Factor. Hospitals around the world are beginning to recognize the power of Manuka honey and use it in their wound dressings.

What does this mean for you and your loved ones? Simply enough, if you do suffer a skin wound of some sort, put raw honey over the wound, and bandage it up. Since most honey already has glucose oxidase in it, it has significant natural antibiotic properties. Using honey also will decrease the need for pharmaceutical antibiotics, and simply relies on the wisdom and healing powers of nature…the best kind available to us!

====

Do you have health issues that aren't being adequately addressed by conventional medicine? Naturopathic care may be the answer you're looking for. Visit my website for more information about naturopathic medicine, and begin your journey toward optimal health!

Recipe: Kale with Marinara Sauce

“Cooking is like love. It should be entered into with abandon or not at all.”
-Harriet VanHorne

Last night, I found myself face to face with a bunch of kale. I have to admit that on the totem pole of leafy greens where taste is concerned, kale has always fallen at the bottom of the heap. It tends to be the bitterest of the greens. Still, I go back occasionally, hoping to find a way to prepare it that might work. And every time, I've ended up frustrated. Until last night.

You may recognize kale, even if you don't eat it. It's often used as a garnish in restaurants because of its ornate, curly leaves. Kale is usually dark green throughout, although some types have a pleasing vivid purple hue in the center of the leaves. It's for this reason that many gardeners also choose to plant ornamental kale - visually, it's quite dramatic.

So why eat kale if it's not the tastiest of foods? There's a number of reasons. Kale is one of the most healthful vegetables there are, falling in the general family of “leafy greens” that naturopathic doctors will often recommend to their patients. (Strictly speaking, kale is in the Brassica family, sharing lineage with cabbage, broccoli, and mustard greens.) It is chock full of calcium, iron, magnesium, potassium, and carotenoids. And as befits “foliage,” kale is an excellent source of folic acid. Finally, as far as nutrients per calorie go, it’s very difficult to beat kale. One cup of cooked kale provides just 50 calories, yet more than 100% of the RDA of vitamin A, 200 mg of calcium, 30 mg of magnesium, 300 mg of potassium, and 100-150 mg of vitamin C. If you are concerned about adequate calcium intake but are trying to keep weight down, kale is an excellent vegetable to incorporate into your diet on a regular basis.

So, hallelujah! I finally came up with a recipe for kale that takes very little time or effort, and is absolutely delicious! For the first time, I gobbled up every last bit of kale I prepared (relatively speaking…kale does take a bit more effort to chew than, say, spaghetti), and I will be returning to this recipe again in the near future. Give this recipe a try, and enjoy one of the healthiest vegetables out there!

Kale with Marinara Sauce

½ onion, chopped
1 Tbsp olive oil
¼ tsp salt
1 bunch lacinato kale
1 cup marinara sauce
1-2 minced or crushed garlic cloves

Place onion, olive oil, and salt in a small pan and sauté on medium heat until transparent. In the meantime, tear the kale into bite-sized pieces and rinse thoroughly. Discard the stalks. Place kale in a medium-sized saucepan and steam for 10-15 minutes, adding water occasionally, until kale is wilted and tender. Drain excess water. Add onions, marinara sauce, and garlic cloves to kale. Toss to mix, and serve.

====

Do you have health issues that aren't being adequately addressed by conventional medicine? Naturopathic care may be the answer you're looking for. Visit my website for more information about naturopathic medicine, and begin your journey toward optimal health!

Video: Food Sensitivities

Have you been dealing with health issues that just don’t seem to go away? Are you frustrated with taking pharmaceutical drugs that don’t seem to work for you? Would you like to pursue a more natural route to health that honors your body?

What if you were regularly eating a food that was sabotaging your health, and you didn’t realize it? Would you want to know about it? If you are dealing with a chronic health issue, chances are you are also dealing with a food sensitivity, and this may be a cause of your symptoms.

A food sensitivity is basically an immune response to food that your body construes as an invader. The resulting immune reaction can result in a multitude of symptoms. Food sensitivities have been linked to a number of chronic conditions, including irritable bowel syndrome, ulcerative colitis, eczema, chronic fatigue syndrome, recurrent ear infections, attention deficit disorder, celiac disease, depression, migraines, and insomnia.

If you are dealing with any of these conditions and are looking for a better route to health, consider getting tested for food sensitivities, find out what they are, and eliminate them. Also, feel free to check out my website for more information about food sensitivities and naturopathic medicine, and what they can do for you. Thank you for visiting, and be well!

Honey for Wound Healing

It may come as a surprise that I would advocate something as simple and inexpensive as honey. But the health benefits of honey are astounding, particularly when it comes to healing the skin. Honey is a skin infection’s worst enemy, and healthy skin’s best friend. It is powerfully antibacterial and antifungal, yet moisturizing and soothing to wounds.

In 2005, just as I had ended chiropractic school and was ready to fly back to Denver, I sliced my hand on a sharp wicker basket, and the wound was terrible. I put bandages and some Neosporin on it, but it didn’t seem to heal all that quickly. A few days later, while at a naturopathic convention in Arizona, I recalled reading that honey was an exceptional wound healer, so I tried putting some on a bandage over my wound before bed. I was astounded at how much better my hand looked and felt when I woke up – it was probably 75% better overnight! Since then, I’ve seldom overlooked honey’s role in healing damaged or infected skin.

The antimicrobial effects of honey have been tested and proven many times. In the 1930s, a bacteriologist by the name of Dr. W.G. Sackett from Fort Collins, Colorado, wanted to prove that honey actually harbored disease, so he placed various bacteria on cultures of honey. The results shocked him. Bacteria that caused typhoid fever, dysentery, chronic pneumonia, peritonitis, pleuritis, and suppurating abscesses all were killed within a few days – and often within a few hours. Since then, studies done as recently as 2005 have shown that honey also inhibits the growth of E. coli, Staphylococcus aureus and Candida albicans – three organisms that have been plaguing the general population (and health care facilities in particular) tremendously in recent years. It’s exciting to think that honey could potentially be used to treat Staphylococcus aureus infections that are resistant to powerful antibiotics such as methicillin and vancomycin.

Honey has been documented in medical journals as an effective treatment for diabetic and venous ulcers, even when all other measures (i.e., antibiotics) fail to bring them under control. A 2003 study found that a mixture of equal parts honey, beeswax, and olive oil is effective in reducing the itchiness, redness, and scaling associated with eczema and psoriasis. And a pilot study completed in 2005 reported that this same mixture is effective in reducing the bleeding, itching, and pain associated with hemorrhoids and anal fissures.

Of course, as a practitioner of natural medicine, I strongly advocate the use of honey in helping skin wounds and even conditions like eczema and psoriasis to heal. The advantages are numerous: It’s natural, safe, inexpensive, readily available, painless, soothing, and effective. And perhaps most importantly – especially from a public health perspective – it does not contribute to antibiotic-resistant organisms.

====

Do you have health issues that aren't being adequately addressed by conventional medicine? Naturopathic care may be the answer you're looking for. Visit my website for more information about naturopathic medicine, and begin your journey toward optimal health!

Article commentary: Can These Foods Prevent Diabetes?

I was browsing MSN.com today and found an article by Prevention entitled "Can These Foods Prevent Diabetes?" I always look at these online articles with more than a pinch of skepticism, since some of the information in them can be misleading or downright wrong. Although there is some good information here, this article is not an exception. Let's evaluate the foods Prevention has chosen to be good for diabetes.

1. Coffee. Yes, there is evidence that the caffeine in coffee can increase insulin receptor sensitivity, thus helping to decrease the risk of diabetes. But that's only part of the story. Caffeine also increases the amount of cortisol in the body. Cortisol is the body's main stress hormone, normally secreted during the "fight or flight" response during times of acute stress. But if cortisol is elevated chronically (say, with stressful jobs or when ingesting high amounts of caffeine), it can result in increased abdominal fat and increased blood glucose levels, neither of which are desirable if you're trying to avoid diabetes. Besides, not many people regularly drink coffee black, with no sugar or cream or flavored syrup. That mocha frap or caramel latte will really undermine any efforts to prevent diabetes.
2. Vitamin D. I have no issues with this one. Vitamin D deficiency is endemic in our culture, and has been linked with a variety of chronic diseases, including diabetes. But even the highest food sources of vitamin D are insufficient to bring our body's stores of this hormone back to normal. (And yes, I did say hormone. Strictly speaking, vitamin D is not a vitamin.) Even if you take a daily vitamin D supplement including 5,000 or 10,000 IUs, it's possible that weeks or even months will go by before levels normalize, depending on the extent of the deficiency. The best way to get vitamin D back to normal is to get lots of sunshine exposure to as much skin as possible...much like our ancestors did. Just avoid excessive sun exposure leading to sunburns. In times when you cannot get sun exposure, taking high doses of vitamin D is recommended; 5,000 IU is a good daily dose, and overdosing is highly unlikely. (For more information, check out the Vitamin D Council's website.)
3. Low-fat dairy foods. First off, what in the world is ice cream doing on a list of foods that can prevent diabetes - even if it's low-fat ice cream? Yipes! This sends a terrible message. But on to low-fat dairy foods of all sorts. The study referenced by this article may or may not be accurate; even the study's author admits that people who eat low-fat dairy foods tend to have healthier dietary habits in general. If calcium is the key nutrient here (and evidence thus far doesn't really show that this is the case), then dairy foods like cheese and yogurt are indeed the best sources for calcium. (Incidentally, there is evidence linking dairy intake among young children to type 1 diabetes, an autoimmune condition also known as insulin dependent diabetes.)
4. Cinnamon. In many alternative health circles, cinnamon has been accepted as an effective blood sugar moderator, and it is now easy to find supplements for diabetes that include either powdered cinnamon or cinnamon extract. It may take a long time before cinnamon is accepted by mainstream medicine as an effective treatment for blood sugar control. But in the meantime, it certainly doesn't hurt to include cinnamon in more liberal amounts in your diet, either. Try pork chops with a cinnamon rub, or add cinnamon to your morning oatmeal.
5. General dietary modifications. No problems here. I agree with this article's recommendations: Stop drinking sweetened drinks and substitute tea and water. Switch from refined grains to their unrefined brothers and sisters. Keep protein sources lean, and add more legumes to the diet. Eliminate trans fats. Increase intake of fish and nuts. And despite what the title of this part of the article says ("Eat for your genes"), these modifications are beneficial regardless of what your ancestry may be.
6. Carrots. If the active components here are carotenoids, then why stop at carrots? Taste the rainbow of fruits, vegetables, and spices! The brighter and more vivid the food, the better off you will be. Carotenoids are especially high in yellow/orange foods (like carrots, sweet potatoes, mangoes, and apricots), red/pink foods (tomatoes, salmon, cayenne, and pink grapefruit), and green foods (spinach, kale, and collard greens). Since carotenoids are fat-soluble, it is a good idea to eat them in combination with a healthy oil (such as olive oil) or butter to optimize absorption.
7. Fiber. The link between high fiber intake and decreased blood sugar surges is well-established - particularly for soluble fiber. It can slow the ability of the intestines to absorb sugars that are the result of normal digestion of carbohydrates. Shoot for 40 grams of fiber a day from foods like apples and oatmeal...with cinnamon!
8. Seeds. The key nutrient here is magnesium. And much like vitamin D, magnesium deficiency is rampant in society today. There is actually stronger evidence that magnesium can help prevent diabetes more than chromium (often viewed as the classic nutrient to take when trying to moderate blood glucose). Sunflower seeds may be a good source, as the article points out, but leafy greens, cashews, almonds, most legumes, and even chocolate chips (in moderation!) contain more magnesium.

====
Do you have health issues that aren't being adequately addressed by conventional medicine? Naturopathic care may be the answer you're looking for. Visit my website for more information about naturopathic medicine, and begin your journey toward optimal health!

Beet Kvass

Last week, I had some extra beets lying around, and instead of throwing them in the compost bin, I decided to make beet kvass for the first time ever. Now, for those of you who are not inclined to eat beets because you grew up with those dastardly canned beets, I don’t blame you. I thought they were disgusting, too! But fresh or pickled beets are something else entirely. And so is beet kvass (it rhymes with "floss").

Beets are a nutritional powerhouse. Filled with B vitamins such as thiamin (B1), riboflavin (B2), and pyridoxine (B6), beets can aid the body’s ability to handle stress. Moreover, they provide minerals like iron, potassium, sodium, iodine, and manganese, and are also a great source of folic acid. The nutritional value of beets is so high that despite their high sugar content, I would still recommend beets to diabetics (in moderation). Beets are also a great liver and blood tonic, and are often recommended by naturopathic doctors both to support the liver and build up the blood.

Now: what in the world is kvass? Simply put, kvass is a sour, fermented drink that has been used in traditional Slavic/Russian/Ukrainian culture literally for centuries. It can also be added to stews or used in place of vinegar in salad dressing. Since beets are such an integral part of Slavic cuisine, it only makes sense that beets can be used to make kvass (though they are not required). I found that properly made beet kvass is quite salty and sour, but taken from the refrigerator, is delicious and quite refreshing. And soon after I drink it, I get an incredible feeling of being replenished and energized. Poking around the internet a bit, I found that many people have had the same experience.

I stumbled across a simple recipe for beet kvass in the excellent cookbook Nourishing Traditions by Sally Fallon and Mary Enig. Making beet kvass is exceedingly simple but actually takes a few days because of the fermentation process. Here is the recipe (and commentary) for beet kvass, slightly edited but taken directly from Nourishing Traditions. Enjoy!

This refreshing drink is valuable for its medicinal qualities and as a digestive aid. Beets are loaded with nutrients. One glass morning and night is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments. Beet kvass may also be used in place of vinegar in salad dressings and as an addition to soups.

• 3 medium or 2 large organic beet roots, peeled and chopped up coarsely.
• 1/4 cup whey (the liquid made from strained whole organic yogurt)
• 1 tablespoon sea salt (or 2 if you choose not to use whey)
• filtered water

Place beet roots, whey and salt in a 2-quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to refrigerator. Drink two to three 4 ounce cups of kvass a day.
When most of the kvass has been drunk, you may fill up the container with water and keep at room temperature another 2 days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of the whey.

Note: Do not use grated beet roots in the preparation of beet tonic. When grated, beets exude too much juice resulting in a too rapid fermentation that favors the production of alcohol rather than lactic acid.

====

Do you have health issues that aren't being adequately addressed by conventional medicine? Naturopathic care may be the answer you're looking for. Visit my website for more information about naturopathic medicine, and begin your journey toward optimal health!