integrative health

Decrypting allergies!

In our modern 21st century we have a label for everything – including seasons.

Fall Season has a new terminology: “Allergy Season”    

Come fall or spring and we hear all around: “Allergy season is here!”

The day is not far when our kids will learn in preschools A for “Allergy”. It is in our hands to break the cycle of this modern day epidemic.

Do you take a pill every 12-24 hours to suppress seasonal allergy symptoms mainly during fall and spring? If yes, then keep reading… Here is how I decrypt seasonal allergy as!

Why does Allergies happen?

Allergy is caused when the body’s immune system reacts to a substance such as pollen, dust mite, pollution or household chemical. The body identifies the substance as a threat and produces an inappropriate and exaggerated response to it making you sneeze endlessly or leaving you with itchy- red-swollen-watery eyes.

What does it mean to have Allergies?

What we call “allergies” are actually just symptoms of a body trying to defend itself from perceived threats (Pollen, dust etc). It is our body’s way of telling us that something is wrong. It could be a result of weakened immune systems.  There is a reason for everything that happens and this rule applies to the human body as well. Suppressing/stopping these reactions using standard suppression pills would mean totally halting the immune system.

Some recent data shows:

The latest surveys show that the rates of allergy are increasing throughout the world affecting up to 30-35% of people at some stage in their lives. This increase was initially seen in countries such as the UK, Europe and USA but can now be found in all countries undergoing industrial development.

The pattern of allergy is also changing – initially, the increase was in asthma and hay fever. However, recent studies have confirmed a significant increase in the incidence of food allergies particularly amongst children.

Whom can we blame for Allergy epidemic?

These are some of reasons based on data and research available but not given enough weight as the fix is not as simple as taking a pill.

  1. Our diet:

Our obsession towards fast foods, time crunch making us buy ready-made foods which are over processed and under nutritious. There is no mom at restaurants who cares what ingredients went inside the making of food.

Each family needs and dietary requirements are different. There is a fix possible:

Design a diet with nutritious ingredients that fits your lifestyle. I call it Back to Basiks diet   (made with ingredients as it exists in nature eg. butter not man-made or processed in factories eg. Margarine)

  1. Cleanliness: could be to blame too.

The “hygiene hypothesis” proposes children aren’t exposed to enough dirt, bacteria and other infectious agents early on and their under-stimulated immune system goes on the offense when exposed. Let immune systems do their work. No need for hand sanitizers 24/7!!

  1. Vitamin D is so important for the immune system.

Deficiency of vitamin D is increasing throughout the world mainly because of sunlight avoidance through spending more time indoors or using sun-screen to reduce risk of skin cancer (most vitamin D is produced by the action of natural sunlight on skin).

Human beings were not created to be indoors all the time. We are closer to nature occasionally mostly on weekends. We are starving ourselves of the best source of Vitamin D- The Sun.

20 minutes a day outdoors is good enough to make ample daily requirement of sunshine vitamin. (Walking back and forth from car in a parking lot is the most I am outdoors at times)

  1. Antibiotics and Vaccines:

Over the last 100 years, vaccines and antibiotics have radically changed our lives and defeated many infections that previously killed large numbers of the population. The continued use of vaccines is essential to protect the health of our children and the nation. However, the cost of this may be the reduction in the pressure placed on immune system to mount a strong immune response against infectious agents. This may be one of the factors why our immune systems are now reacting to allergens.

My 2 cents here:

Most allergy problems can be eliminated with a healthy diet that is low in processed foods such as sugars, simple carbohydrates and chemicals. We cannot undo everything but try to lead a life closer to nature and eat a diet with ingredients made by nature (butter) not man-made (margarine). Remember real food does not come in packets.

Some Magical nutrients that can work to your rescue are: Green tea, apple cider vinegar (ACV), honey, yogurt, coconut oil.

Does your mom say – “I never heard of Allergies in our time!”

Wonder question: Why your Grandparents didn’t have Allergies—but you do?

I found answer to a question I long carried in my head but did not have time to solve the puzzle. Glad someone did it for me!
Read this if it concerns you to see an epidemic of allergies all around! http://www.realfarmacy.com/grandparents-didnt-food-allergies/

Invest in your health not your Health savings account!

Your investment to buy a professional blender like Vitamix might pinch your wallet but would be the best investment you can make for your health! 

A good blender will take a big leap towards your healthy lifestyle. It will truly be a lifestyle change and also change the way you cook – in a good way!

Pros:

  • No need to sieve any food– be it wheatgrass, dressings, chutneys, anything.no sieve Enjoy fiber and all the nutrients in the whole super fine consistency.
  • Enjoy Veggie smoothie instead of a Veggie juice for your breakfast each morning. (If veggie juice is a IMG_6570good detox, veggie smoothie is the ultimate detox) Here’s the recipe for : Healthy morning breakfast
  • Time crunch cannot be an excuse because most recipes are done in 1 minute. 2015-05-19 01.56.35Grind your own flour for bread or chapati in 1 min-     Learn how to grind and enjoy the nutritious flour
  • Grind your wholesome grain ( Wheat, rice, quinoa, beans, etc) for healthy recipes.
  • Grate your own cheese in 10 secs. No need to buy chemical laden shredded cheese from store.
  • Above all cleaning is a breeze. Fill up the container with hot water and soap and run it for a minute. It will act like a dishwasher. Cleanup should not stop you from being healthy.
  • It is not only a blender- it is a food processor, dry and wet grinder, mini chopper, grater and blender. It is 5 in 1 appliance.

Cons:

  • The one and only cons is high dollar amount which is difficult to accept. (As for me when I first saw the cost, I told myself- I don’t need it)

Trust me, you will thank me a lot for this tip! My sister convinced me to make this health investment. Cannot thank her enough!

Cheers to Vitality!

P.S. I am not a sales agent or have any affiliation with Vitamix. It is purely a recommendation based on my positive experience.

Brown rice is the healthiest! Is conventional wisdom true?? My happy healthy medium is Parboiled!

September is the celebrated as the National Rice month. There are thousands of varieties of Rice and is enjoyed as a  part of the staple diet by millions of people across the world.

I wanted to share what I learned about White rice vs. brown rice and above all pros and cons of both of them.

What is Brown rice?

Brown rice or the un-milled rice is the whole grain rice. When only the outermost layer of a grain of rice (the husk or hull) is removed, brown rice is  produced. It has a mild, nutty flavor and is chewier and more nutritious than white rice. One cup of cooked brown rice contains 84 mg of whole-grains-explained1-610x366magnesium compared to 19 mg in white rice. 

How is White rice made?

It is produced  when the next layers underneath the husk – the bran and the germ are removed  leaving mostly the starchy endosperm. Several vitamins and dietary minerals are lost in this and the subsequent polishing process like in making of long grain Basmati rice. Hence many manufacturers fortify it with vitamins and minerals to make up for the lost ones. One mineral not added back into white rice is magnesium.

After reading this you might say, I am switching to Brown rice today. But wait there is more to learn before you switch.

Have you heard about arsenic in rice?

Arsenic is an element found in nature but is a cause of concern these days because the levels of arsenic found in our soil and water is going up. It has been released into the environment through the use of excess pesticides. And rice tends to absorb arsenic more readily than many other plants.

Arsenic accumulates in the grains outer layers so brown rice tends to have more arsenic in it. Brown rice has 80 % more arsenic on average than white rice of the same type. Brown rice has more nutrients though, so you shouldn’t switch entirely to white rice.

All types of rice made in US particularly in Arkansas, Louisiana and Texas had the highest levels of  arsenic in the tests conducted by Consumer reports.  White Basmati rice from California and India  had on average half of arsenic amount compared to most other  types of rice.

Tip  to reduce arsenic in your rice is what my mom always did so I do it too, not knowing the reason but on autopilot: One can cut the exposure to arsenic in any type of rice by rinsing raw rice thoroughly before cooking, using a ratio of 6 cups water to 1 cup rice and draining the excess water afterward.

If you wish to read up more on Arsenic in your rice checkout these links: Consumer reports: Arsenic in rice and EWG report

Brown rice:  Pros: Highly nutritious                                                                                                                                            Cons: Comes with a risk of high arsenic depending on where it was grown                                                 and you have to develop your taste buds for liking it.

White rice:  Pros: Low risk of arsenic as the outer layers are removed in manufacturing.                                Cons: Low nutrient content more like white flour and high in starch

After learning of the pros and cons, I hit a middle ground with healthy Parboiled rice.

What exactly is Parboiled rice and how is it made?

Parboiled rice also known as converted rice is steamed under pressure or partially boiled prior to removing of the hull and bran The three steps of parboiling include soaking, steaming and drying, and then removing the husk of the rice. This process enhances the nutrition density by driving nutrients from  the bran to the endosperm, making it about 80% nutritionally similar to brown rice. It is a better source of fiber,  B vitamins and magnesium than regular white rice. Parboiled rice might sound like it’s precooked, but it is not. It is just processed quite differently from other types of rice.

Parboiled rice:  Pros: 

  • It is more nutritious: Parboiled rice has double the fiber than you get from cooked white rice. It is an excellent source of niacin, thiamine and magnesium and a moderate source of protein, iron and  zinc.
  • It has a low glycemic score of 38, even lower then brown rice which has a score of 47 and White rice which is  89 notes Harvard Health publications. A low glycemic score indicates that the carbohydrates in parboiled rice do not cause a large spike in blood sugar.
  • It has more resistant starch which helps lower blood glucose levels and improves insulin sensitivity
  •  It has lower amount of arsenic compared to brown rice

Cons: It is 20% less nutritious compared to brown rice.

Shopping guide: Given rice grown  in California and India has low amounts of arsenic compared to those grown in Southern states of US, I prefer to buy my parboiled rice from Indian grocery store (Laxmi is personal favorite). Ponni boiled is similar in processing to Parboiled but smaller grain. If you like long grain rice go for Parboiled Basmati.

P.S. A tip to add protein to your daily carbs. I mix 1/3rd cup of Quinoa to 1 cup of Rice, rinse it thoroughly, soak it for 30 mins before cooking. Does not change the taste and works like a charm even with my tiny picky eaters!

We all know fresh foods is good but do you know why?

Why cooking and eating fresh food is important and  healthy?

Aging of foods tend to increase the levels of histamine in foods. This can add to levels of inflammation in the body when these foods are consumed. Hence, choose fresh foods for greater health.  I did it because my Mom and my Religion (Jainism) told me to do so. But when I learnt the science behind why freshness of food matters I had the Aha moment. Fresh foods are low in histamine. Cook daily. Avoid reheating and leftovers.             Keep reading to learn about histamine in foods we eat.

First co-relation that comes with Histamine is allergies. But what exactly is Histamine? Histamine is a chemical (amine) produced and stored within our body. It is a part of our immune response and is released by cells in response to an allergic or inflammatory reaction.

In addition to the histamine produced inside your body, there are also a variety of foods that naturally contain histamine, cause the release of histamine or block the enzyme that breaks down histamine – (DAO) Diamine oxidase.

Histamine-rich foods: Fermenting and aging makes foods histamine rich.

  • Fermented alcoholic beverages like wine, champagne, beer
  • Fermented foods like sauerkraut, vinegar, soy sauce, kefir, yogurt
  • Vinegar-containing foods like pickles, olives
  • Dried fruit like prunes, dates, figs, raisins
  • Aged cheese
  • Nuts like walnuts, cashews, peanuts

Fermented foods  are considered healthy and have long history of benefits extending back 8000 years. They are considered first pro-biotics  due to the growth and use of bacteria during fermentation. If you think any of the above food is problematic for you, it may be stimulating release of histamine in your body.

Histamine – releasing foods: are foods that  promote the release of histamine from the immune cells in the body. Put them on watch list but not necessarily avoid. Listen to your body. If you feel it does not suit you, the reason is high histamine.

  • Tomatoes
  • Strawberries
  • Papaya
  • Pineapple
  • Mangoes
  • Tangerines
  • Banana
  • Artificial dyes and preservatives

Can you co-relate a situation where you had some fermented food and you felt it did not suit you? Not a life threatening reaction but some swelling or joint pain or rash? Well it might mean that particular food triggered a high histamine release. 

What are anti-histamines?

Antihistamines work by preventing the release of histamine from certain cells (mast cells) thereby blocking the allergic reaction. Turmeric is a natural anti-histamine. Taking 1 tbsp of turmeric powder can work as a substitute for medications. It is a vital part of the Indian spice family and an essential ingredient in Indian cooking.

Another health food tampered with! Any guesses?? Almonds it is!

Natural, raw, unsalted almonds are a tasty and nutritious snack with plenty of health benefits. Loaded with minerals, they are among the healthiest of tree nuts. Almonds – the heartbeat of all nuts are a rich source of calcium, magnesium, vitamin E, protein, fiber and antioxidants. Just a handful of almonds a day helps promote heart health and prevent weight gain and it may even help fight diseases like Diabetes and Alzheimer’s.

 

Is it true that raw almonds must now be pasteurized in US, Canada and Mexico?

Yes, starting on September 1, 2007 it became illegal for 100% raw almonds to be manufactured and sold in the United States. (The law was made after 2 salmonella outbreaks linked to almonds in early 2000’s).  While they will still be labeled “raw”, they will be pasteurized. Some will be pasteurized with steam but many will be treated with Propylene oxide. In addition, all pasteurized almonds available in the marketplace will still be labeled as raw almonds. Almond pasteurization is required by law in the U.S, Canada, and Mexico.

Why did it become mandatory to pasteurize Almonds?

The origins of this new law date back to 2001, when an outbreak of Salmonella poisoning in Canada was traced back to an almond grower in California. At that time, the California Department of Health Services worked with that grower to increase the safety of almond production. But when a second round of Salmonella problems occurred with an entirely different grower, the federal government stepped in to consider a more comprehensive set of actions. USDA together with FDA, CDC,  California Almond Board and other agencies drafted legislation to prevent further Salmonella outbreaks based on post-harvest processing of almonds.

Check this out: You can read the new law and its specific provisions by going to the website of the California Almond Board @ Almonds food safety

Suggested methods of pasteurization of almonds are:

  1. Steam Pasteurization (degrades the integrity of nuts and also devalues the nutrients, enzymes and antioxidants.)
  2. Propylene Oxide (PPO): Fumigation with toxic PPO gas. Propylene oxide is considered to be a carcinogen but this method is cheaper for bulk growers.

Even almonds on the watch list now! My first reaction when I heard about almonds being treated was what do we eat now without worrying about its contents or authenticity?

If so, what are the health implications of this new requirement?

If they are  pasteurized with high heat you can expect some nutrient loss in almonds that is unnecessary. Main concern will be if they are  gassed with PPO: then you will see some Propylene oxide residues in almonds that were gassed to reduce Salmonella concentrations and this will be a bad thing because Propylene oxide is classified by the U.S. Environmental Protection Agency (EPA) as a probable human carcinogen.

Source you might want to consider meanwhile: 

Meanwhile you might want to opt  to purchase your almonds from

  1. A grower at a local farmer’s market or
  2. From a certified organic almond grower outside of the United States who exports almonds to us. I bought these raw almonds exported from Spain of great quality: Raw Almonds exported from spain

Something to think about: Within the past 10 years tomatoes, spinach, green onions and many other fresh produce have been linked to salmonella outbreaks. Does that mean we should eliminate all fresh produce?

My breakfast is green. What color is yours?

I would like to share my nutritionally superior smoothie recipe we consume each morning as a  breakfast. We are tea drinkers so need to have a dose of caffeine too (working on changing that habit). But next comes the green smoothie which has become a part of our morning rituals, which I love. And guess what, it is extremely easy to make and will bring super health for you after you do a 30 minute prep once every 2-3 weeks.

The reason why we need to have our green dose is because we live in time where the daily stresses and burdens of toxicity are increasing multifold leading to chronic inflammation, allergies and eventually diseases.

Rather  than take a pill approach to treat the symptoms, lets consume some healing foods to boost our immunity and restore wellness. You might need to fine tune the recipe as per the foods that suit you and your family.

A green smoothie a day will repair and regenerate your body cells in a way you never imagined. It has been a part of our mornings for a year now and I can see the benefits and make it a point to not miss it. Every minute is precious in the morning hustle so here is my quick smoothie recipe. Untitled

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I got organic frozen berries mix, organic pineapple chunks and organic apples.          Mix them together and freeze it for added convenience.

seedsI also add 1 tbsp of chia seeds, hemp seeds and flax seeds to the smoothie for a omega-3 boost.

 

 

Recipe: Mix 2 cups greens + 1 cup frozen fruits + 1 tbsp whole seeds mix + 2 cups water + 1 carrot or 1 stick celery +   salt to taste and blend it together for 1 minute.

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It will provide you with a healthy dose of vitamins, minerals, proteins, antioxidants, omega 3’s and 6’s, essential amino acids and dietary fiber.

Cheers to a life of health and vitality.

Keep reading  and write back your thoughts.

P.S. If you are new to smoothie world, I would recommend you start with 1 greens and 1 fruit and work your way up!                                                                                                                       Also do not go overboard with Kale/Collard greens. Yes they belong to Healthy Cruciferous family and has tons of health benefits but consume them in limit in smoothies cause it is raw.

Have you heard of anti-bacterial ‘Triclosan’? Watch out, it is all around you!

I heard a little about ‘Triclosan’ earlier. From my little knowledge about it – I assumed as long as I avoid getting products with “Antibacterial claims ” it will not get to me. One fine day I read the label on my toothpaste to see the amount of fluoride it has and found ‘Triclosan’ there. It is just not possible to read each and every label! So thought of sharing what I learnt about this new health threat!

Which day to day products has Triclosan?triclosan_hand_soap

According to the National Library of Medicine, Triclosan is used in soaps, toothpastes, hand sanitizers, shampoos, deodorants, mouth washes, cosmetics, tissues, cleaning supplies and even in hard to imagine products like kitchen utensils, cutting boards, toys, mattresses, socks and trash bags.

Do we need to get rid of all the germs that exist?

I recently read Dr. Martin Blaser’s book:  Missing Microbes- How the Overuse of Antibiotics Is Fueling Our Modern Plagues.  Dr. Blaser mentioned in the preface which I truly believe: “For hunderds of thousands of years bacterial and human cells have existed in a peaceful symbiosis that is responsible for the equilibrium and health of our bodies”.

Now this equilibrium is under attack from our over reliance on everything “anti-bacterial”.

What is Triclosan?

Triclosan is a white crystalline powder added to many consumer products as an innocent antibacterial agent, keeping us safe from germs. The reality is that triclosan is very shady and its safety is under review by the FDA, EU and Health Canada. Triclosan is present in 75% of American households and the CDC‘s  exposure report states that the concentration of Triclosan has risen more than 40% in the last two years. Good news is that, Triclosan can be conciously removed from our household.

Why not to use Triclosan?

While the debate about the potential human and environmental dangers of Triclosan is still being investigated,  it has not been categorized as hazardous yet.

There are three major issues that gives FDA reason for concerns.

  • It is under scrutiny as an endocrine system disruptor
  • There is the question of whether it is creating antibiotic-resistant “superbugs” and increasing the risk of food allergy
  • Triclosan levels are on the rise in our drinking water and rivers. When combined with water, triclosan produces dangerous chloroform gas that causes liver damage in humans and destroys wildlife in our environment.

How to avoid Triclosan?

  • Avoid antibacterial soap: FDA and multiple research studies suggests that good old soap and water are just as effective as consumer grade antibacterial soaps in preventing illness and removing bacteria from the hands. The American Medical Association says not to use Triclosan at home.
  •  Watch for triclosan and triclocarban in personal care products. Read ingredient labels to find products free of triclosan and triclocarban (its chemical cousin)
  • Avoid products that may be labeled as “antibacterial,” or make claims such as “odor-fighting” or “keeps food fresher, longer”.

Watch out for these names on labels!

To remove triclosan from your home and body, avoid triclosan and its alternative names.

  • In personal care products: look for Triclosan and its alternative names: Irgasan DP-300, Lexol 300, Ster-Zac, Cloxifenolum, triclocarban.
  • In plastics and clothing: look for triclosan and its alternative name Microban.
  • In acrylic fibers: look for triclosan and its alternative name Biofresh.

Checkout these links: Eyeglass brand products that have Triclosan in it: triclosan where all

http://www.beyondpesticides.org/antibacterial/products.php

http://drbenkim.com/articles/triclosan-products.htm

Stay informed and green your routine to what fits best for you and your family.

GMO 101 : What you need to know!

What is GMO? GMO = Genetically Modified Organism = Genetically Engineered 

Organisms whose genetic makeup (DNA) has been altered in a way that does not occur naturally.

Why was GMO created in the first place?

Crops were modified to survive herbicide treatment, produce their own pesticides and resist certain diseases to increase yield at a low cost. (Irony is we created GMO by our bulk shopping habit at lowest cost possible)

How is GMO in our food? Why do so many packaged foods have GMOs?

  • Corn = corn syrup, corn starch5gmocrops
  • Soy = Vegetarian protein
  • Canola = canola oil
  • Sugar beets = processed sugar
  • Cotton = cottonseed oil, clothes, sheets

 

These five most prevalent GMO crops end up as ingredients in all kinds of packaged foods as corn syrup, oil, sugar, flavoring agents, thickeners, etc.

More than 85 percent of the corn and soy grown in the United States comes from seeds whose DNA has been reengineered (to increase yields)  and those two crops play starring roles in countless processed foods, from soda to salad dressing to bread. Hence, over 70% of packaged food products in North America contain GMOs.

That means any of the following food items can contain GMO: Ketchup, chewing gum, cooking oil, soda, baking extracts, pickles, brown sugar, salad dressing, fruit juices, yogurt, can soups, pasta sauce, bread, mayonnaise, sugar, infant formula, cereal,  margarine, crackers, cookies, chocolate, candy, fried food, chips, veggie burgers, vegetarian protein, ice cream, frozen yogurt, soy sauce, soy cheese, tomato sauce, protein powder, baking powder, alcohol, vanilla, powdered sugar, peanut butter, enriched flour and pasta.

Produce you should consider getting organic?

These five are considered to be high-risk for GMO’s unless they are grown organically:

  • Corn  teaser_howtoeat
  • Hawaiian papaya
  • Zucchini
  • Yellow summer squash
  • Edamame (soy)

                                                                                                                                                                                                                                                                                           

What impact do GM foods have on our health?

The answer is, no one really knows. Most modern day illnesses can be linked to the sheer GM foods.

GM foods have been on the market only since 1994, and research on their long-term effects on humans is scarce. To date most of the studies have been done on animals.  Worryingly though, some of those studies link GM foods to altered metabolism, inflammation, kidney and liver malfunction and reduced fertility in animal studies.

What can we do to shield our families?

It is not always possible to buy everything organic. To best shield your family from GMO, make sure you buy only organic corn, hawaiian papaya, zucchini, yellow summer squash and edamame when possible. Avoid non-organic processed foods and canola oil. Choosing organic produce is the best way to avoid GMO foods since GMO produce cannot be labelled organic.

PS:  Non-GMO brands I like are Organic valley, Applegate and Annie’s.                                   For high heat Indian cooking, Peanut oil and Safflower oil are a good choice. Canola oil is a no no!

Will you believe me if I told you that the reason you are getting a heart burn/acidity is because your stomach is not making enough acid?

What Is Heartburn/acid reflux?

Despite its name, heartburn has nothing to do with the heart. It creates a burning discomfort in the chest hence the name. It is caused by irritation of the esophagus by stomach acid. Heartburn is a weekly occurrence for up to 20% of Americans.

Do you remember the biology lessons from High school?

Gastric acid is a digestive fluid, formed in the stomach. It is composed of hydrochloric acid (HCl),  potassium chloride (KCl) and sodium chloride (NaCl). The acid plays a key role in digestion by activating  the digestive enzymes. Being acidic is the natural state of the stomach. The stomach is lined by the epithelial cells which protects the stomach from the overall acidic environment.

What causes Heartburn?

The reason behind acid reflux/heartburn is that when the stomach does not make enough acid, it churns vigorously to make the best use of the limited acid it has. This in turn causes pressure and back flows the existing acid. The combination of the back flows into the esophagus and the stomach’s cramping action is what causes pain and discomfort.

The physiology of heartburn during pregnancy is slightly different. The cause is hormonal as well physical changes. The hormone that relaxes muscles during pregnancy, also relaxes the stomach valve letting acid into the esophagus, hence the heartburn. Also the growing baby crowds the stomach, forcing acid into the esophagus.

 Does your stomach have enough acid?

Unfortunately, in today’s world of high stress, processed foods, antibiotic over-use, prescription and various drugs side effects our stomach’s ability to make acid is reduced. Also with age there is a reduction of HCl produced by stomach. Many digestive problems are caused by too little stomach acid. It may seem like there is too much acid because of heartburn or sour after taste but the cause of problem is low stomach acid.

What happens when you take an antacid?

When you take an antacid it gives you instant relief by neutralizing the acid in your esophagus but does the very opposite for your digestion. It neutralizes the low acid that you have and will worsen the problem. The same symptoms will appear at next meal and you will again have to take an antacid for symptomatic relief and not curing the cause of the problem. To recreate acids which have been neutralized, the body must carry out a set of complex chemical reactions that stresses the body and cause it to develop an acidic pH. This process is quite unhealthy.

Some of the common symptoms caused by low stomach acid are :

Bloating, belching, and flatulence immediately after meals, heartburn (often thought to be caused by too much stomach acid), indigestion, acne, hair loss in women, weak fingernails, chronic fatigue, dry skin etc

 A Natural Remedy:

If you already know that you have an ulcer, stop here.

The next time that you have indigestion/stomach pain try an experiment that gives your stomach the acid that it needs.

  1. Take a tablespoon of lemon juice mixed with a glass of water (no sugary lemonade).

IfBraggs-Apple-Cider-Vinegar this makes the pain go away, the cause of ailment is low acid.

Or  2. Take a tablespoon of apple cider vinegar and chase it with a glass of water. I recommend only purchasing organic, raw apple cider vinegar in glass containers All stomach churning and pain should subside within minutes, unless the problem is ulcers. The results are amazing.

A Natural remedy during pregnancy:

Although  heartburn during pregnancy is mostly harmless it can get uncomfortable. Try eating small meals and sipping ginger tea in between meals for relief. Ginger in herbal tea or candy ginger can really help.

Please avoid at all times : Pasteurized Dairy products, Refined salt, Sugar in all forms, Ice water with meals and Antacids at all times.

Natural wonder that works:  Lemon water after meals, Smaller meal portions, Yogurt,  Papaya/ Pau Pau / Apples, Carrots/ Beet root/ Cabbage, Ginger tea and Celtic sea salt.

 

What is non-homogenized milk and why should you switch to it?

Until recently I was under the assumption that I was getting the best milk for my family by getting organic milk from the grocery store. One fine day we visited a local dairy to see how dairy products are made and how it gets from farm to our fridge.

If you moved from another country you would understand what I am saying. Ever wondered why milk back home made all that cream when heated? Why does shelf life of milk be couple of days back home and is months here in United States?

non homogenized milk
This is how non-homogenized natural milk looks like! Do you see this in your milk?

What exactly is Homogenization? 

A process called Homogenization was introduced in US in 1932. It breaks apart fat molecules under high pressure, leaving the fat suspended and evenly dispersed throughout the milk.

fat molecules in natural state

Any guesses why this process became the industry standard? Yes, to market milk to longer distances and increase the shelf life.

Why you should not be consuming Homogenized milk?

Homogenized milk contributes to heart disease, diabetes and other chronic disorders, as well as allergies, largely by boosting the absorbability of an enzyme in milk called Xanthine Oxidase  XO. The  higher blood levels of XO has contributed to disease promoting inflammatory processes in our body.

If you want to understand and learn more about it  physiologically, check this link:

http://www.westonaprice.org/health-topics/milk-homogenization-heart-disease/

Where can you find Non-homogenized milk? What should you be looking for on your milk?

Most of the milk in United States is homogenized, so you will have to read the label closely

Non-homogenized organic milkwhich says Non-homogenized like this one. We are so accustomed to homogenized milk that we have forgotten that it is not in its Natural state.  Look at the label. Natural state of milk is like oil in water emulsion. If left to sit over time, you will find its fat  portion rising to the top of its water portion and forming a cream layer. Non-homogenized milk does not carry bacteria, as it is still pasteurized. Non-homogenized milk doesn’t carry extra fat either. It just doesn’t mess with the fat.

Whether these studies are true or not, I just feel more comfortable ingesting fat in a more natural state, the way it first existed.