Nutritional Values of Foods

I was browsing curezone.com and came across someone’s post. This is the USDA (for non-North Americans, the United States Department of Agriculture, regulatory body overseeing food-related issues) website for evaluating the nutritional content of foods.

http://www.nal.usda.gov/fnic/foodcomp/search/

On this first page, there are two fields (empty field labelled “keyword” where you enter the food, eg: broccoli; then second field w/ drag menu of category of “Food Group”, in this case vegetables and veg products). Once you hit submit button, it takes you to another page where you specify more details (eg: broccoli, raw, cooked, stalk, flower, etc.). Then to next page where you specify the quantity (this could be by grams, ounces, or in case of certain foods, by quantity, eg: one large egg, etc.). Submit and voila`! It lists all the detailed nutritional value, and I mean detailed. Not only every vitamin, carbohydrate, protein, fat, but also more specific (every type of sugar: glucose, fructose, sucrose, etc.; or types of amino acids in the protein; or the types of fatty acids). Very detailed. Much more so than package labels. Oh, and there are some prepared products also (I never eat these, but I searched Oreos, under baked goods, and up came Nabisco Oreo cookies).

This may be somewhat off topic for cleansing forum, but there’s a lot of nutritional talk here. It might be fun to occasionally look up nutritional values. Incidentally, I noticed that gram for gram, broccoli has more vitamin C than orange (almost twice, depending on which variation you choose, eg: broccoli flower, cooked, raw; or orange navel, Florida, etc).

Happy eating! :wink
Roxy

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87 thoughts on “Nutritional Values of Foods

  1. Roxy

    Bear in mind, you are NOT what you eat, you are what you are able to digest.

    Food values on their own mean very little, many foods work together and some are hard to digest when mixed. It’s a BIG subject.

  2. Thanks, Maya. Great tip. I’m totally w/ you on what you’re saying. I’ve been reading a lot outside the forum and a number of threads here, as I am seeking ways to digest better, cleanse and remain “clean”, and take in a nutritional, healthy diet.

    The reason for the post was to provide a reference for those who would like to check nutritional values of foods. It may be interesting to investigate macronutrient (prot’s, carb’s, fats) as well as micronutrient (vitam, mineral, breakdown of amino acids, fatty acids, etc.) content of foods. Basically, you may or not may not be able to digest some of these and actually absorb them. But you certainly won’t absorb them if they aren’t there to begin with! Right? It would be good to have an idea of the varieties of nutrients one is ingesting, and to perhaps as a result find a better balance of what’s needed.

    I would say that you’re absolutely right. And to assure one is digesting and absorbing nutrients properly, even further reading and knowledge and application of that knowledge is necessary. In some cases, through experience and being in tune w/ one’s body, awareness of inability to digest/absorb certain nutrients helps in their avoidance.

    Just a place to start…
    Thanks Maya. :tu
    Roxy.

  3. Then this is a great thread that you’ve started Roxy ๐Ÿ˜€

    I personally think that many problems, acne included, are due to poor digestion/poor diet. Many people say it’s about hormones, but once digestion is affected, hormones always go wonky.

    A few tips:

    Nuts: Raw nuts (roasted or salted are baaaaad!) contain inhibitors that make them very hard to digest. But the inhibitors are there for a reason, to help them keep for longer. The way to make nuts digestible is to soak nuts for 24-48 hours, that gets rid if the inhibitors and allows activates the enzymes. Then they need to be eaten quickly or they will start going rancid.

    Drinking with meals: Is a bad idea. Ideally, we need to drink a glass of water/herbal tea 30 minutes before and 1.5-2 hours after a meal. Drinking with meals dilutes enzymes and impairs digestion. Great teas to drink before eating are peppermint and ginger, as they stimulate digestive enzymes.

    Oil: Have a tablespoon of oil with each meal (good oils being flax, fish, cod liver, olive etc. ) as this ensures bile flow which is essential for good digestion. All these silly low fat programs are very poor for digestion and eventually lead to liver and gall stones.

    Transit/Digestion times: Fruit MUST be eaten on an empty stomach or it ferments and creates bloating, intestinal/colon issues and gas. I always suggest people ONLY eat fruit for breakfast/mid pm snack. In fact a fruit only breakfast is a great way to flush out the body.

    *Protein – Meat/fish/eggs/nuts/Cheese etc takes approx 4 hours to digest
    *Starches – rice, pasta, potatoes etc takes approx 3 hours to digest
    *Vegetables don’t need time, as they have enzymes that aid digestion of everything else so can be mixed freely with any foods.

    Now, what happens when you mix protein with starches? It can take more than 8 hours to digest a meat and potato meal. So, if you meat and potato for lunch, you won’t have fully digested it by the time you
    have your evening meal .. and so on … so most people have poor digestion because most meals have not been digested fully by the time they eat again.

    … this leads to colon issues and that means big trouble for acne and many other things.

    That’s why so many people do well on food combining programs (only having meat and veg for one meal, and then only having starches and veges at other times)

    Of course there is loads more i could mention but I’m tired.

  4. Wow, Mari! Fascinating.

    I really like your tips. Like I said in prior post, and as I’ve been harping about in various threads here, I’m definitely looking for ways to gain good bowel health (and I include the liver, given its secretions into bowel), as I’ve become more and more convinced that therein lies the key to not only good skin, but overall health. I’ve been aware for a long-time (from physiology and immunology studies) that the bowel produces immunoglobulin A (IgA) w/ important immunologic functions, and I recently posted about this in another thread.

    As for soaking nuts/seeds, I haven’t been doing this regularly, but I appreciate the info. I will now as I understand why. Plus many nuts have aflotoxins (spelling?) on their surface, which I understand is mostly washed off w/ soaking. I should have done this sooner. I do always buy raw and organic.

    As for oils, I totally agree w/ you. They are overly maligned. They are essential in skin, neurological, and overall cell-membrane health (which obviously includes the lining of the bowel, the topic at hand). I do consume these regularly, usually mixed into the food. And I select monounsaturated and omega-3’s (say flax seed oil or usu. some balance of O3, O6 and O9, like in hemp oil; I’ve hear excess O6 can lead to the production of the inflammatory kinds of prostaglandins).

    As for food combining, I’ve read a lot of controversial things about this. Some people highly advocate this; others say there is no scientific data to back it up. I’m sure some people definitely tell the difference in themselves individually, so at least anecdotally I know it works for some. I’ve tried variations over the years, and I haven’t noticed a big difference in me. I do generally have fruits on their own though, spaced out from other meals. Do you have some links to scientific data that support this theory? I’d love to read up more, but haven’t found much on my own. Do you have any objections to having fruits w/ a few nuts? There is a current nutritional camp that advises doing so, to actually slow down the absorption of the sugars from fruits, thus decreasing their glycemic index, and to provide a slower blood sugar rise and fall curve, by providing a longer lasting energy from the protein and oils from the nuts. (This camp advocates always combining carb’s, prot’s, and fats in any given meanl or snack, for what they describe as this optimal effect).

    I’d appreciate more input from you on this topic. I think I read somewhere in the forum that you are a chemist. Even if you’re not, you seem to have an admirable amount of knowledge on the topic.

    Thanks,
    Roxy.

  5. Hi Roxy – I think you’re thinking of Mari who has a Biochemistry degree (I think)

    You sound like you have a lot of technical knowledge. My background was always in the Arts.

    Still, I’ve been studying naturopathy and nutrition for a several years now, it all started with my son being falsely diagnosed with autism/ADHD (because of poor behaviour) by a stupid paediatrician. He wanted my son (then aged 7, now 12) to take Ritalin. I knew enough to refuse. I got my son to do some small amounts of detox, changed his diet dramatically, learnt about mercury/MMR posoning, learnt about what he was missing nutritionally, cut out all the crap/colours/additives etc. I use herbal preperations a lot too as well. So most of my learning is not academic as such, but from self learning, experience and experimentation on myself and my kids.

    Anyway, my son is no longer thought to be ADHD although he does get hyperactive if I don’t keep him on a very clean diet and have him take a lot of exercise. The great news is though that all the medics who swore that there was something wrong with my son have had to admit they were wrong. The paediatrician even apologised to me!

    I’m an avid reader too, so I read about health/nutrition/naturopathic techniques all the time. But I dislike theory, I prefer practicals, so I experiment a lot and watch reactions.

    However, I did recently pass my Anatomy and Physiology diploma, and am doing a 3 year medicine/naturopathy/nutrition course that will teach me a lot in relation to Biochemistry.

    It’s true that everyone is unique, and that one man’s food may be another man’s poison … still, there are natural laws that govern how our bodies work … and it’s is time consuming and sometimes mind boggling trying to sort out the myths, old wives tales, commercial lies etc. from what is the underlying truth. Still, some people are more sensitive than others because of genetics, environment and upbringing.

    If you want to find out more about food combining in relationship to digestion, I would suggest you read a book called ‘Fit for Life’ by Harvey Diamond http://www.amazon.com/exec/obidos/ASIN/0446300152/qid=1115969963/sr=2-1/ref=pd_bbs_b_2_1/002-4708541-4940016 which is a wonderful book with good references. Nice, easy read.

    As far as I am aware, it is good to combine dried fruits and nuts, because the enzymes in dried fruit are mainly gone, so won’t then interfere with the digestion of the nuts. Otherwise, bloating and flatulence is common. Also constipation.

    Also, there are some fruits that are so powerful as an aid to digestion (Pineapple for bromelain/papaya for papain etc.) that they can be combined with cooked foods like meat very successfully. If you take a look through cultures, it’s common for those fruits to be combined … plus mint sauce with lamb/cranberries with turkey/pork and apple sauce etc. these fruits/herbs aid digestion.

    What people don’t always understand is that digestion starts in the mouth, not in the stomach. Chewing food well ensures that salivary amylase is activated, so the process begins. That’s why so many people have poor colon health, from all the years of undigested foods.

    I remember an ayurvedic practitioner saying “It is healthier to eat a pizza that you chew thoroughly, while sitting quietly and happily than to wolfe down fresh juice and salad when agitated” (Words to that effect) That is so true! Chewing is the key! Even a diabetic won’t get a sugar response if they chew each mouthful of fruit 30-40 times. I tried this out on my boyfriend’s mum (Diabetes type II) and she didn’t get an insulin responce. Now, she is able to have fruit and other foods as long as she chews.

    Still, I am a great believer in digestive enzymes as a fantastic aid to good digestion, especially after years of junky lifestyle. Some emzymes just stop being produced at later stages (lactase often being one, that’s why many become lactose intollerant in later life) Also, enzymes stop being produced at night, so people having night time snacks suffer – but can be righted, to a certain extent, by adding some enzymes.

    Ultimately, people need to eat only in the day and allow enough time for digestion before sleep, so that the liver can do it’s work and dump toxins while we sleep.

    When it comes to Bowel health, have you read any of Dr Jensen’s books? Specifically “Dr Jensen’s bowel cleanse” http://www.amazon.com/exec/obidos/tg/detail/-/0895295849/qid=1115971234/sr=1-1/ref=sr_1_1/002-4708541-4940016?v=glance&s=books He is a guru in my opinion!

    One of the keys to great health, you’re quite right, is the colon. But the kidneys are normally the first organs to be affected. Dehydration (which affects most people since most do not live with nature law) is the no 1 culprit. People think that just by drinking their 7-8 glasses of water that they are hydrated, BUT they don’t realise that artificial additives, food preservatives, alcohol, smoking, environmental toxins, any junk food, sugar, caffeine and excess salt etc. is very dehydrating. The 8 cups of water are for people have great diets, but e.g if someone has just 1 cup of coffee in a day, that is the equivalent of 3 glasses of water down the drain … so most people are dehydrated!

    Further, stress and fear is VERY dehydrating (adrenals/kidneys) this part is essentail to understand.

    Now, when the body is in constant dehydration, the kidneys start to hold onto toxins so everything becomes concentrated, they’re like “arghh, better hold onto what water I have because I might not get any more” mode .. and the kidneys filter all the blood so that is a serious issue. So, the first treatment for anyone in ill health needs to be about hydration.

    Most liver flush protocols call for a kidney cleanse before liver cleansing.

    “Your Body’s Many Cries for Water” is an interesting read – http://www.amazon.com/exec/obidos/tg/detail/-/0962994235/002-4708541-4940016?v=glance a bit long winded but covers the topic.

    So, if I were treating someone for any illness, I would concentrate on hydration/kidneys first, as that is the first (normally undetected) sign of ill health.

    After the Kidneys, Bowel and Lymph health is key to having great skin. People don’t often mention the lymphatic system but that is KEY to getting rid of the toxic waste we accumulate. So, people who look after their kidneys/bowels/liver may still suffer if unless they are looking after their lymphatic system. I’m a great advocate of dry skin brushing, rebounding and epsom salt baths.

    After that comes the liver.

    Hmm, I’ve gone on for too long!

    Now, forgive all my typos as I’ve only got one contact lense in!

    Maya

  6. Maya, sorry, you’re right. I did confuse your names (I know that there’s the 2 of you… just that I’d read those posts about Mari’s chem. degree a while back; and not having faces to put w/ names, I must have gotten your names crossed about this one thing).

    Wow, I have so much to say, so brace yourself! :shock

    I’m impressed w/ your knowledge, not just in these posts, but from other prior ones I’ve read. It’s great that it’s mostly self-taught. And I’m so glad that you were able to provide your son w/ an opportunity for stability w/out the use of drugs. Your accomplishment in this regard is quite impressive and poignant. I’m quite the conspiracy theorist when it comes to drug companies and how they’ve penetrated every aspect of our lives and how they try to squeeze $ out of every possible life experience :eek . I’m also glad that you’re here, sharing your valuable knowledge with all of us.

    As for Harvey Diamond’s “Fit For Life” book, I’d read it about 6-7 years ago. And at the time I followed it strictly for some time and then to some extent for an even longer period, which is where my experience w/ food combining comes in. In my post above, I mentioned this didn’t really work for me, or at least I didn’t note a difference in my health (just as an aside, my skin was fine then; I did this in my ongoing general quest for a healthy lifestyle). Actually, the one thing I do remember well is that following having fruit-only for breakfast, I would find myself w/ hungry pangs long before lunch, w/ low blood sugar, low energy, sort of cranky and unable to focus. I find that having fruit alone, I likely get a rapid glycemic spike, then a rapid fall, not as bad–but also not unlike–w/ refined forms of sugar. This is why I prefer to have fruit w/ a small amount (4 or 5) nuts, or w/ 1-2 Tbsps of raw organic nut (not peanut, usu. almond) butter. I do this if I won’t be eating for a while. But if I have a meal coming up in a couple of hours, I may have an orange or other fruit on its own, as I know I’ll be eating before my blood sugar drops beyond my tolerance. I also essentially don’t drink fruit juices (maybe 3 or 4 times a year at most, but clearly not daily!) as I find I’m too sensitive to the glycemic rise and drop that come w/ drinking these. Even making the occasional fruit shake (obviously w/ the whole fruit), I find that the puree’ing process makes the fructose more readily available to me (not as much as fruit juice, but more than eating the fruit), so I like to add some whole nuts (I’ll soak them from now on, per your recommendations!) or some cold pressed hemp or flax seed oil, which seems to average out the glycemic index a bit, by providing some longer-term energy.

    Just so you know, I probably have 3 solid meals daily w/ 1 or 2 snacks in between, which are often fruit (but never anything refined; by snack, I mean a mini-meal, not what one would find in the junk food aisle!). I don’t skip my large meals, and the snacks vary from 1 to 2 depending on my hunger. I feel I’m really in tune w/ what my body tells me in that way. I’ve been really observant about it for years (especially b/c I used to get hypoglycemic, long ago, before I’d read about or recognized the effects of refined sugars on me). And much like yourself, I’ve done a lot of reading about nutrition and am always in search of the latest knowledge on health and nutrition. I’m becoming more and more scrutinizing over the years about claims made in these readings. I mean I try to get to the bottom of the claims and on what basis they’re made. That’s why I was asking you about what data the food-combining method was based on, since back in the time that I read “Fit for Life”, I wasn’t as observant about these sources and I took their word at face value. I think my mom still has that book, so I might get a chance to look it over again. I mean, I’ve since read other authors dismiss those claims. Does the fruit really ferment in the digestive tract if combined? What scientific data is this based on?

    As for the enzyme fruits that aid in digestion, I’ve also recently been experimenting w/ this and have been consuming more papaya, mango, and a bit of pineapple (fresh of course). (I either posted about this or sent a pm to Lenore about it). Again, based on the food combining theory, then, these shouldn’t be combined w/ other food. I’d been spacing them out from my meals anyway, as I normally do w/ fruit, but how are these enzymes then available to digest food that’s already gone? Shouldn’t you make the enzymes available when you think you would need them, w/ the meal that needs digestion? Or are you somehow “storing” these enzymes for later use as a digestion aid? If so, where? I don’t believe these can be stored (I mean your, stomach, pancreas, small bowel, biliary system, all provide digestion aids on a need basis, in response to hunger or meals, w/ such peptides/hormones as glucagon, insulin, cholecystokinin, to name a few). Again, as you can see I always have more questions!

    By the way, I do chew food very carefully. Usually, I’ll try to consciously not swallow anything unless I’ve macerated it to the tiniest bits. Again, this is for the same reason as you mentioned about amylase and how digestion begins in the mouth. I also don’t want to overtax my digestive tract w/ large particles of food that would not even be readily available to be digested and to provide their nutrients. When eating w/ others, which is usually the case, I am often, if not almost always, the slowest and the last to finish.

    I guess, by using your advice, commentaries, and our interaction here as a sounding board, I’m starting to feel kind of proud that I know quite a bit already (!) and whatever I don’t know, I’m willing to read about, learn, inquire more about, investigate further (heeheheee… a little pat on my own back :lol ).

    More to follow …

  7. (I’m in BLUE ๐Ÿ˜€ )

    Actually, the one thing I do remember well is that following having fruit-only for breakfast, I would find myself w/ hungry pangs long before lunch, w/ low blood sugar, low energy, sort of cranky and unable to focus. I find that having fruit alone, I likely get a rapid glycemic spike, then a rapid fall, not as bad–but also not unlike–w/ refined forms of sugar.

    I got this too, but when I have a fruit only breakfast, I always take a tablespoon of olive oil at the same time. That always seems to help slow down any spikes. Also, I love nutritional yeast flakes for the great B vits plus it also has chromium and protein in it. I tend to take that just before a fruit or fresh vege juice breakfast, so that chromium stops the spikes as well.

    Then again, Fit for Life is suitable if someone has had poor digestive health for a long time and needs a complete overhaul. If your body is working well and hasn’t got years of compacted stuff in the colon, then you are likely to be able to digest far quicker than the average person.

    I feel I’m really in tune w/ what my body tells me in that way. I’ve been really observant about it for years (especially b/c I used to get hypoglycemic, long ago, before I’d read about or recognized the effects of refined sugars on me).

    That’s brilliant that you are in tune, so many aren’t. And ultimately, what works for some may not work for you, I guess personal observation is the key to good health.

    Does the fruit really ferment in the digestive tract if combined? What scientific data is this based on?

    I can’t rememeber the scientific date, in fact science is never any more scientific than non science if you know what I mean. From my own experiments, I do find that the fermentation aspect to be true, I could actually feel the bloating and that’s unpleasant.

    As for the enzyme fruits that aid digestion, I’ve also recently been experimenting w/ this and have been consuming more papaya, mango, and a bit of pineapple (fresh of course). (I either posted about this or sent a pm to Lenore about it). Again, based on the food combining theory, then, these shouldn’t be combined w/ other food. I’d been spacing them out from my meals anyway, as I normally do w/ fruit, but how are these enzymes then available to digest food that’s already gone? Shouldn’t you make the enzymes available when you think you would need them, w/ the meal that needs digestion? Or are you somehow “storing” these enzymes for later use as a digestion aid? If so, where? I don’t believe these can be stored (I mean your, stomach, pancreas, small bowel, biliary system, all provide digestion aids on a need basis, in response to hunger or meals, w/ such peptides/hormones as glucagon, insulin, cholecystokinin, to name a few). Again, as you can see I always have more questions!

    Well, I think the body can store enzymes quite well if we keep taking them in. I tend to eat fruit or make a fresh vege juice around half an hour before a meal, that really helps wake up digestion. Also, apple cider vinegar drink is often drunk half an hour before meals and many have cure eczema and many other ailments that way (I cured my horrid eczema on my back after taking 1 tablespoon of ACV in warm water 30 minutes before meals for 2 weeks) – ACV has fantastic enzymes plus is alkalising.

    I think the theory is that some fruit with some meals is fine – bear in mind that this is not ‘fresh’ fruit, it’s cooked with the meat/fish and the enzymes in the fruit actually change the chemistry of the protein. See how there is pineapple in sweet and sour pork (not that I eat that!) but the fruit is cooked with the meat. Also, meat can be tenderised using papaya juice.

    By the way, I do chew food very carefully. Usually, I’ll try to consciously not swallow anything unless I’ve macerated it to the tiniest bits. Again, this is for the same reason as you mentioned about amylase and how digestion begins in the mouth. I also don’t want to overtax my digestive tract w/ large particles of food that would not even be readily available to be digested and to provide their nutrients. When eating w/ others, which is usually the case, I am often, if not almost always, the slowest and the last to finish.


    I have 2-4 liquid fast days a month just to give digestion a break. It’s excellent for health to I try and fast 1 day a week, by fasting I mean drinking soups, home made broths, some fresh vege juice. Nothing that needs chewing passes my lips. In nature (the good old days) no human or animal could source food every day and the odd fast days always take place. This kept good health all round. I know naturopathic vets recommend fasting dogs and cats 1 day a week too.

    I guess, by using your advice, commentaries, and our interaction here as a sounding board, I’m starting to feel kind of proud that I know quite a bit already (!) and whatever I don’t know, I’m willing to read about, learn, inquire more about, investigate further (heeheheee… a little pat on my own back :lol ).


    It’s always good to bounce ideas with others! How old are you by the way and what’s your background?

  8. Again, so much to say. I’m so grateful for your responses. I guess in taking some oil w/ your fruit, I wonder if this also slows down the digestion of the fruit. Wouldn’t you get the same fermentation process? I guess I’m doing something similar w/ taking some nuts w/ sweeter fruits, but I recognize that nuts may be harder to digest than extracted oil, thus slowing this digestion. I need to investigate the background of the theory of food combining when I have more time to read.

    Maya, I’m 37, and I do have a health-field background, but unrelated to nutrition. As I said, a lot of what I’ve discovered about health and nutrition, like yourself, has been through curiosity and my own readings. Like yourself, I “experiment” to some degree on myself by trying things out that seem to make sense and see how they work.

    By the way, Maya, in reply to your earlier post and comment about water, I again agree w/ you. I don’t drink liquids w/ my meal, again for the reason of not wanting to dilute the digestive enzymes. But this doesn’t stop me from drinking upwards of 3 to 4 liters of water a day. I do disagree w/ you about one thing about liquids though. Just because you consume a caffeinated beverage doesn’t mean that you’re getting dehydrated.

    I’ll elaborate. Obviously caffeine does have a diuretic effect, but it doesn’t necessarily give you a negative liquid balance. By that I mean that if you have a cup of a caffeinated beverage, it doesn’t mean that you’re peeing out, let’s say, 2 cups of fluids. I think it just means that you’re absorbing only, again let’s say, 1/2 cup of fluids and eliminating the other 1/2. (I know I’m simplifying, but this is for the point of illustration). Obviously, the overall fluid balance depends on a lot of factors (the quantity of caffeine in the beverage, your own hydration state, etc.), but I still think (and have read) that it’s not a negative balance, just not as positive as it would have been if the same quantity of liquid consumed was water only, no caffeine. I’ll illustrate my point even further. I’ve been in the middle east, where in some villages, I would observe the locals would drink ONLY black tea (this is the caffeinated black tea variety we know, not something else). I believe this was their only liquid consumption, b/c in their environment it was the safest (meaning boiled and therefore in its way purified). Mind you, of course they could just boil the water and drink it, but tea was the beverage of their choice, and often quite dark, therefore highly caffeinated. By the description of some (let’s say, some would say you drink one cup of caffeinated beverage and you have to have 3 cups of water to replace the fluids lost as a result of diuresis), these people should shrivel up and die! And they don’t! I mean, I don’t deny that if they don’t drink a larger quantity of tea than the equivalent water that they wouldn’t be prone to dehydration. But still, this illustrates that in the overall balance, you will not diurese out MORE than you take in if it’s all caffeinated.

    And why even go as far as the middle east? This past week or so on Oprah, on a show about the latest anti-aging break-throughs and healthier lifestyles, better nutrition, digestion, and cardiovascular health (where she had on the authors of “You: The Owner’s Manual” Dr.’s Roizen and Oz), there were 2 viewers who they had clips about. These 2 women both stated in their clips that they each drank large quantities of caffeinated sodas (one lady said 8 cans/day!) and barely drank water on any given day, if any! Yes they complained about fatigue and constipation, amongst other things, and they are likely quite dehydrated on a regular basis. But again, by some calculations, they should be dead from dehydration and hypovolemia, and they’re not. So w/ this long-winded description, I just wanted to make a point, b/c I think some people feel so guilty about drinking a cup of coffee a day. Well, if it makes them be more aware of the fact that you need to drink a lot of water and, as a result, they do, then great.

    More on kidneys next …

  9. Maya, as for your other comments about hydration and kidneys, I again agree whole-heartedly. I guess if I’ve been talking in my posts about the bowel, it’s because that’s where I think I have a problem. It’s nothing overly noticeable, just a general sense, as well as the occasional irregularity in bowel movements (BM’s) (on occasion, I wouldn’t go more than every other day, though stools would still be soft and bulky … sorry to be graphic :roll ). I guess I’ve figured that my hydration status is good for various reasons (the 3-4 liters of water I drink/day, the frequency and light straw color of urine … again, sorry for squeamish ones reading this … the consistency of BM’s as described :oops ).

    Also, I don’t drink pop/soda or sugary drinks (O.K. maybe 2 to 4 times/year, I may crave a coke on a hot day or something and have 1 can; that’s no more than 4 cans/year), I have 1 cup of coffee in the a.m. (I do think there are some benefits to a small amount of caffeine, at least from studies that talk about it curbing onset and severity of Alzheimer’s, Parkinson’s, & other neurological issues; I believe in moderation it’s O.K., and I consider 1 cup/day as moderate), and I consume the occasional teas once or twice/week (more often than not, “herbal”, i.e. non-caffeinated, either peppermint/licorice root or berry, and only occasionally caffeinated, i.e. black or green). The very large majority of my liquid consumption is water.

    And a few months ago, I did a cleanse that involved multi-organ/ multi-system (namely, kidneys, liver/GB, and blood/lymphatics). I guess, right now, I don’t feel a particular need to address my kidneys as I believe them to be healthy, though besides urine color, I don’t have a particular gauge (in the past, I have used urine dipsticks intermittently, but I’ve moved recently and these are packed away somewhere in boxes in storage!). Also, though I don’t regularly consume the herbs that are most commonly used as tonics and to maintain kidney health (such as rose hips, dandelions, nettles, yellowdock root, uva ursi, etc..), I do regularly consume a number of herbs & vegetables which have multiple benefits, including benefits to the kidneys, whether through a tonic action w/ diuresis or as anti-inflammatory/anti-oxidant agents (eg: radishes, cilantro, fennel, spinach, etc. etc. etc.). I hope these overall actions, including my hydration, are generally sufficient for renal health. I guess the reflection of this assumption is that I don’t have kidney stones or haven’t had any other kidney problems, and the only urinary tract infection I had was 18 years ago as cystitis (that is bladder only, not kidneys, and I lead a much healthier lifestyle now).

    As for the lymphatics, I actually had recently started the dry brushing w/ a natural loofah, working my way from peripheral limbs towards center (heart). I believe that I already get an extremely good lymphatic “work-out” if you will by doing a hot type of yoga (I’ve posted in another thread about this, replying to someone’s question about exercise here in the internal cleansing board). One of the important principles of this hot yoga (Bikram’s yoga) is the tourniquet effect, whereby in the heat, with the increased circulation due to this in addition to the activity itself, the postures chosen for the series have the effect of compression (otherwise tourniquet) on a certain portion of the body for a sustained period of time (varying from 10 sec to 1 min., dpdng on posture), w/ subsequent release of the posture and brief pause betw/ postures to allow for fresh oxygenated blood to flush out that targeted area. The exercise go through the entire body systematically, including all muscles, joints, tissues, and even the internal organs (through compression). There is an associated major benefit to the lymphatics, and due to the heavy perspiration involved, some major release of toxins through sweating. I highly recommend trying out this particular form of exercise if it’s available to you in your area.

    I’m not sure of the major added benefit to the lymphatics by my dry-brushing, as I believe the lymphatic flushing I get through this yoga is massive, so maybe there is a certain percentage beyond that that is added through brushing. I do it anyway. There’s the added benefit of the skin feeling very smooth and polished!

    Hey, it seems like we’re having our own little private forum here in this thread! So, to the rest, don’t be shy; I’d love even more input. Personally, again, Maya, I really appreciate your input. You’ve given me a lot of leads and ideas to look into.

    Roxy.

  10. I guess if I’ve been talking in my posts about the bowel, it’s because that’s where I think I have a problem. It’s nothing overly noticeable, just a general sense, as well as the occasional irregularity in bowel movements (BM’s) (on occasion, I wouldn’t go more than every other day, though stools would still be soft and bulky … sorry to be graphic :roll ). I guess I’ve figured that my hydration status is good for various reasons (the 3-4 liters of water I drink/day, the frequency and light straw color of urine … again, sorry for squeamish ones reading this … the consistency of BM’s as described :oops ).

    I really recommend Triphala, have you tried that? Take a look on google, there’s lots of good info on it.

    I’ve never tried Bikram’s yoga, only some Hatha and Astanga. I didn’t keep it up though as the teacher moved away. I do Tai Chi every day now, and it helps me a lot. Maybe you are doing enough without the skin brushing … keep it up for another few weeks and then see.

    Apart from occassioanl Bowel issues, what other issues are you working on?

    Yes, I do think that the oil slows down digestion of the sugar in the fruit. As far as I am aware, fat, protein and fibre slows down glucose conversion. And if it’s Olive oil, that is compatible with fruit as olive is fruit oil.

    Remember that a lot of our water is meant to come from the food we eat. I think there might be certain people who don’t drink too much water but get most of their needs met from fruit and veg.

    I personally don’t crave coffee any more. I used to drink many cups a day! plus plenty of black tea too.

    I’m very interested in diagnostic tools? Do you use any? How do you work out what needs to be fixed?

  11. Maya, d’oe! I just realized, despite our discussion about “maya/mari”, I called you Mari in my May 12 posting! :oops Sorry, again!

    Thanks for the tip on Triphala. I may have heard of it before, but never investigated it. I just read a link online. It sounds very interesting. I’m also quite interested in ayurveda, and have dabbled in some readings about it here and there. I know some basic concepts and have always wanted to explore more.

    The Triphala states it has 3 important ayurvedic fruits, namely Amla, Behada and Harada. I’ve never tried these. But the current cleanse I’m doing for the past 1 1/2 weeks does have a few of the other ingred’s, eg: burdock root, licorice root. The one I’m doing is by Zand called Trousse Quick Cleanse Kit which had 3 components: (1) cleansing fiber formula (mostly, psyllium fiber, bentonite and Kaolin clay, but also, licorice root, apple pectin, Pau D’arco bark, slippery elm bark, peppermint, chlorella, rosemary leaf), (2) thistle cleanse formula for supporting liver function (mostly milk thistle seed, but also dandelion root, salvia root, yellow dock root, barberry bark, bayberry bark, burdock root, Hyssop, red clover, ginger, licorice, sage, etc….), and (3) cleansing laxative formula (mostly cascara sagrada, but also rhubarb, buckthorn, gentian, anise, kaolin, fennel seed, goldenseal, Oregon grape root, etc…). I’ll prob. go for 2 wks. It seems to be working well. I have 1 to 2 well-formed soft BM’s/day (again w/ my BM’s!). I’ll also definitely look into Triphala more, now that you endorse it. I’ll prob. pop into local health food stores in the next several days, see if they carry it locally.

    I’m also taking some probiotic capsules (combo of several bacteria w/ 10 billion counts/capsule), as I continue to be on minocylcline antibiotics (coming up to 2 full months, though at a reduced dose these past few weeks; I’ve posted elsewhere about how this was a desperate measure and NOT my preference at all, but it’s worked very well; I’m trying to taper quickly and get off them soon; I’m sure I’ll get objections from you too! Read my posts elsewhere if you want, but I hope never have to do this again.)

    I don’t currently use any specific diagnostic tools, per se. I mentioned I’ve used urine dipsticks in the past (packed away right now; these were sort of hospital-grade; I mean, many different assays measured; I would use them every few weeks or so, occasionally, daily for several days, just to see fluctuations; I always fared well). I just try to be very observant: looking for changes in BM’s, urine, overally feeling of energy, or any onset of fatigue/lethargy, particularly after eating specific foods, or any onset of acne (I find this the hardest to correlate!). Also, more specific markers, such as feeling of blood pressure dropping (usu. my BP hovers around 100/60 to 105/65 at rest, so I’m sensitive to foods that drop my BP, I’ve noticed watermelons and pommegranates in particular; incidentally, I noticed a comment in an article called “The Wonders of Triphala” by Michael Tierra, L.Ac., O.M.D., that he mentions it has hypotensive, i.e. blood-pressure lowering, effects …mmmm…).

    As for yoga, Tai Chi, meditation…. best discoveries I’ve ever made. I love my yoga practice and am getting back into it, following a month-or-so break to give my skin a break from all the sweating, and I’m having no problems w/ break-outs (one or 2 tiny blemishes in the last month and a half, unrelated to the yoga). I’m very happy about this. Like yourself, I do Tai Chi as well. I’ve been practicing and learning the 48 form Tai Chi about 5 times/wk, about 1/2 hour each day. Also some Qi Gong meditation a couple of times/week. I feel much more balanced w/ these 3 practices, though the yoga has been my primary one for me for over 2 yrs now. I hope you find a good yoga practice as well.

    Thanks again. Maya, let me know what type of diagnostic tools you use, please. Same for others reading these posts. Also, if you have good links to more ayurveda, I’d appreciate it. I have some; just gotta put some time into reading more! But if you know specific good ones, that’s great.

    Cheers again,
    Roxy.

  12. Hi Roxy

    Diagnostic tools that I think are useful:

    Hair mineral analysis
    Food intollerance/allergy testing
    Iridology
    Kinesiology
    Live blood tests
    Tongue analysis
    Stool analysis

    There are so many different tests nowadays, I think it’s wise for people to get a proper diagnosis done before making too many changes. Not everyone can sense what’s up with their bodies, so you’re lucky!

    Lots of different ways to find what’s up with the body.

  13. Thanks, Maya. More reading material!

    I tried the tongue analysis from the website. And it was pretty dead on! I kept getting analyses indicating “gunk” in my lower bowel. Mmmmm… helps me confirm some of my own intuition. Also, the veins under my tongue are >50%, and of the possible causes, I do have some fibrocystic changes in my breasts (sharing too much info!), but I hope none of the other things listed (tumors, etc), at least not that I know of.

    I have in the very long ago past, looked briefly into iridology. And I’m aware of the others, but have never had them done. I’m planning on seeing a naturopath in the near future, made an appointment w/ one in June (he’s very busy), but I’m not sure he’s the right fit for me (he does all of his diagnosis by dowsing, I think, despite being a fully qualified naturopath and osteopath; I don’t think I believe someone else would have better intuition about my body than myself ….. mmmmm…. I would believe testing and other analyses more).

    I’ll keep you posted. Thanks again for your sharing.
    Roxy.

  14. Hi Roxy

    Glad that the tongue diagnosis showed some accuracy for you. I’ve just started my practitioner training to become an Applied Kinesiologist – we use the muscles to test the strengths and weakneses of each organ, meridian etc. then we make corrections via neuro-lymphatic massage and neuro-vascular corrections. It’s totally fascinating but hard to explain.
    We also learn to do food intollerance testing etc. but I’m not at that stage yet.

    Some dowsers are very accurate, but if you don’t feel comfortable with that, it’s better to find something that you can feel more assured about. I dowse sometimes, but It takes a very still mind to get it right. Dowsing only works if you don’t care which way the answer goes, that’s why it’s not always easy to do it on yourself, so I wouldn’t use for myself as a diagnostic.

    Bear in mind that no diagnostic too is 100% accurate all the time. Even a hair mineral analysis can show differences based on what’s happening in your life, time of day hair is taken etc.

  15. Thanks, Maya.

    A question to you about hair mineral analysis. I get my hair colored (I don’t care for the fact that I submit to monthly exposures to these harsh and toxic chemicals, but I’m rather vain about the fact that I’m going quite gray and have been since age 28. I’m 37 now. I wish there was another way). So, I was wondering if the hair mineral analysis would be confounded by the bound chemicals from dye. Do you know?

    Also, what do you think of the effects of fluoride in drinking water and toothpaste and chlorine in drinking water? Some of my readings indicate these heavy metals are toxic whereas others dismiss that there would be a problem. I need to read up on this as well, but just curious what you’ve read and think. Again, as always, input is welcome from all.

    Roxy.

  16. Hi Roxy

    Good question! We are so alike! I also started dying my hair to hide the grey when I was around 28!!!!!! (I am 42 now).

    You need 3 months growth of undyed hair (around 1.5″ long from scalp) for a test. You have 2 choices, head hair, OR pubic hair! Hopefully you don’t dye down under!!!!!!!!! ๐Ÿ˜€ Hopefully that solves your problem.

    The company that is meant to be the best for mineral analysis in the US (I assume you are there?) is DDI: http://www.doctorsdata.com/DEFAULT.HTM

    I’m not all that up on Chlorine and fluoride – but at home, we have shower and bath filters, plus a filtered water system. We also use non fluroide toothpaste. I think there might me plenty of stuff on CureZone about it though.

  17. Keep up the info exchange you too! I’m about to go off to bed but I’m sure once I go through your posts more thoroughly I will have some other questions.

    One question I had right now is kinda random but something I’ve been spending a little bit of time on and seems kinda tricky to me. I want to gain some muscle, by working out of course, but I also need to eat more but its tricky eating more of the right thing. So I was wondering if any of you had any recommendations about foods that are healthy (use it as liberally as you like ๐Ÿ˜€ ) and will also pack a few pounds on without causing too much damage inside :wink . Thanks!

  18. Oh, thanks, Maya! I won’t be growing out the roots on my head for 3 months … I’m too vain for that, as I’ve said. So, I guess when I get hair analyzed, I’ll have to look for hair from … ahem :oops … elsewhere :lol !

    You mentioned you dyed your hair too. Have you found good natural alternatives to the harsh chemicals? I don’t think henna-based products would cover my very resistant grays. And I can’t just try to see, ’cause I understand you’re not supposed to mix the two methods on the same hair strands, so I wouldn’t be able to try this out unless I grew out my hair. O.K., same problem of vanity again. Plus, I don’t know what good combinations of henna exist for very dark hair (my hair’s almost black), as most of these formulations are red-based, the underlying color of the henna. If I could somehow get my own haircolor back … mmmmm…. My cousin–who lives in Germany, owns a raw-food restaurant there, and knows a lot about nutrition–says that after drinking aloe vera juice daily for about a year or so for other health benefits, he’s incidentally noticed a lot of his hairs returning to their original dark color from gray. (He doesn’t dye his hair; and post-aloe vera, he still has a number of grays, more than I would tolerate on my own head; so even if it worked for me, I would still be coloring my hair to cover the remaining grays!) Darn this vanity! :crazyeyes Well, I go to an Aveda salon that uses their own Aveda colors which they say is 97-98% derived from pure plant essential oils and other plant products. It’s the other 2-3% that worries me though! (same scary ammonium based junk as in other hair dyes)

    As for the mineral analysis, I live in Canada. I need to find a good naturopath and I’m sure there would be an affiliated company that does the analysis. Thanks for your recommendation in the U.S. though (I may wind up there in the next few months,… who knows).

    I’ve been reading up more on chlorine and fluoride. I already had a bad impression, but, gosh, all this toxicity around us makes me want to crawl into a hole for protection.

    Roxy.

  19. Hey, Wally. Glad to have a visitor to this thread, besides me and Maya!

    From what I remember reading in your previous posts, you’re pretty up on good nutrition and supplements and so on, right? I don’t recall reading in any of your posts that you’re vegetarian/vegan and you don’t mention it here. So…

    I’m assuming you’re planning on doing some toning, whether it’s w/ weigh-lifting, isometric exercises, or whatever. So, next comes the fuel.

    I don’t know what your current food regimen is like, but maybe some general suggestions. How about just gradually increasing your protein intake slightly, with good protein sources, like salmon, maybe some eggs, lean poultry and meats? You can also try beans and legumes as a good source of protein (lentils, chickpeas, etc.). The intake of protein would help increase availability of amino acids which are the building blocks of muscle. Many nutritional sources say that the “average” American diet (whatever that is) alreay has far too much protein (most sources recommend 1 gram of protein/kilogram of body weight). Say you weigh 175 lbs / 2.2 lbs/kg = 80 kg, so 1g protein/kg body wt would mean you’d need 80 g of protein / day. It’s not too hard to figure out how much protein you’re eating if you just look at some labels for guidance. Or try the USDA website … which started this thread, incidentally, at http://www.nal.usda.gov/fnic/foodcomp/search/
    You can enter your food in the “keyword” field, select and submit from the list provided, select the quantity you want (so you know, you can select more than one quantity per food, eg: 1 oz, 100g, in the case of fruits, 1 whole, etc…).

    Some people say that athletes or people exercising heavily and building muscle should probably take more than 1 g/kg, but I’ve also read that the 1 g/kg is already an over-estimate to make sure people aren’t getting too little. So, I doubt you’ll need more than that. (Don’t forget, if you’re up’ping your overall food intake/calories beyond your needs based on your physical activity and basal metabolic rate, you may put on some UNWANTED pounds, I mean of the fat variety! So you have to find the balance between increasing your food intake, but not too much) As for protein supplements, I’m neither here nor there about those. You can probably do just fine without them. Plus they’re expensive.

    You could also up your complex carbohydrates (fruits and vegetables), so you’re not too low on carb’s, which are converted to the main fuel for muscle (and brain, incidentally … I know you’re off school for the summer, but, heck, gotta feed the brain too). If your muscles don’t have enough glycogen, you might get fatigued quicker and not be able to keep up w/ Aaaaaanold at the gym pumping iron. The body can manufacture glycogen from sources other than carb’s, namely from fats and proteins, but in this scenario, you’re running the risk of losing muscle mass to create the necessary fuel (and I don’t think you want that). So best have some complex carb’s around. You want to stay away from refined aka simple carb’s b/c simple sugars (found hidden in labels w/ such names as raw sugar cane, molasses, corn syrup, any syrup, etc.. ) result in a rapid insulin spike which triggers the whole fat-storage pathway … so eating sugars can equal putting on fat pounds (which is the wholel logic behind the whole low-carb craze).

    And don’t forget your good fats! Obviously, salmon would have some of the good omega-3 essential fatty acids. You could also try adding cold-pressed extra-virgin olive oil (mono-unsaturates), flax seed oil (more omega-3), Udo’s oil (a blend of a number of essential and non-essential “healthy” fats and fatty acids, available at most health-food stores … try Whole Foods if you have it in the midwest). You need the good fats as essential building blocks to all cells, besides a whole other host of important functions. It’s best not to cook these, as they may lose much of their benefits. Try adding some to a salad, topping your already cooked food w/ some, in a fruit shake in the blender, or just from a tablespoon, if you don’t mind this.

    So, bottom-line. Eat more “good” foods, I guess! I’ve been reading a lot about nutrition lately. And there are so many different sources with so many different opinions. I’m just listing you what I believe to be fairly healthy, but others may say that you need to be vegan, or raw or paleo foodist, or whatever. I don’t know. You have to see what works for you.

    Good luck on putting on some good pounds. But by the looks of it, you’re having a hard time keeping the ladies off already (picture thread)! How are you gonna fight ’em off once you shred up into a lean mean sexy fightin’ machine? :wink

    Roxy.

  20. Thanks a lot for the reply! Lately I haven’t really been doing much but I’m trying to dip back into a healthy lifestyle, however that is defined. I will take you up on some of the recommendations and implement them! Thanks!

    But by the looks of it, you’re having a hard time keeping the ladies off already (picture thread)! How are you gonna fight ’em off once you shred up into a lean mean sexy fightin’ machine? Wink

    LOL! I had a good laugh at that one! Let’s hope if I bulk up maybe half of what you said would come true! :lol

  21. Heehee, Wally. :mrgreen

    I know the ladies won’t be able to resist you. :flirt

    You’ll be fighting them off with sticks.

    Keep us posted w/ your progress.

    Roxy.

  22. Wally – I know nothing about trying to put on weight/muscle mass, so I think Roxy made a great post.

    Roxy – I use a L’oreal product, I do it myself – natural products don’t have the same hold. I’m vain too :oops I do believe that all colouring products have some lead in, or that was what I read.

    The Chinese say that black, sesame seeds can make hair regain their colour – I’m not sure though. http://www.livingtreecommunity.com/store2/product.asp?id=53&catid=1

  23. Thanks, Maya. Mmmm, cool. I checked out the link. And they also talk about the high calcium content of sesame, which I knew of, but I thought I would check it out again. So…

    I went to http://www.nal.usda.gov/fnic/foodcomp/search/index.html , the website that started this thread :wink . It seems that by portion/weight, sesame paste has even more calcium than almond paste (I think I believed it to be the other way around).

    1 tablespoon sesame paste (tahini) has 63 mg of calcium, whereas
    1 tablespoon almond paste has 43 mg of calcium (almost 1.5 times the calcium in sesame vs. almond). Always good to add good sources of calcium for me.

    Interesting. So it would be a good choice in both senses, as a calcium source and maybe to reverse graying. Maybe I’ll check out Whole Foods (don’t think I’ve seen it there before … I think the N.American diet tastes don’t lend themselves to things that are black in color, so they’re hard to find!).

    Don’t know about my grays going away. I just remembered seeing Gary Null on PBS once where he talked about a 60+ year old female who followed his juicing program and all her hair went back to its original black color. Is it possible? I dunno.

    Roxy.

  24. Hi Roxy

    I’m not keen on the taste of sesame to be honest, but I love raw almond butter. Yum!

    I think if someone is prematurely grey, they may get some reversal .. but by 35, I kind of doubt it. If my hair was blonde and I had the grey streaks that I do, I think it would look pretty, but next to black, it’s quite disgusting ๐Ÿ˜ก

  25. My cousin is in his late 40’s, Maya. He says he’s gotten some gray reversal. And it’s noticeable from pictures.

    I went to Whole Foods ystdy, looking for black sesame paste, and they didn’t have any (just white and brown … I didn’t even know there was a brown variety). I bought some white sesame paste anyway. I’d actually gone to replace my almond butter, which I’d finished recently. So I got both. Yum is right! I think I’ll continue w/ spreading a little bit of the stuff on some fruit (and also sesame paste now), just for the nutritional value. Even if it was the black variety, I don’t think I’d be expecting hair color miracles.

    I’m totally w/ you on the black and gray mix. My brothers both also have black hair and are also both graying (my younger brother, who’s 31 has much more gray than my older brother who’s 39). But I don’t know why, I feel they look distinguished w/ their gray, yet I would look old if I let mine grow in. Why are we so biased societally? Oh, well, just a rhetorical question.

    One of the 2 owners of the yoga studios I go to is 35, blonde, and is graying. She doesn’t dye her hair & looks really good w/ the grays; they just look like highlights. If I didn’t dye my hair, I would look sooo much older, I feel, b/c there’s so much contrast betw/ the black and gray. So, I’m w/ you. Some day, when I’m much older and all my hair’s gone gray, I might just let it grow out. I like that silver fox look! Just not the in-between phase that will take decades in me.

    Ciao for now,
    Roxy.

  26. Yeah, I think silver hair is cool too – but not streaked on black :mrgreen

    I’ve done so many treatments today that I’m really tired, but want to post something about a new product I just started to use, and am really loving it! I’ll post on the makeup forum.

  27. Thanks, Maya.

    Hey, I went to Whole Foods for something else last week, but I was scanning the shelves for oregano oil. I think you mentioned this to me in another thread regarding a natural antiseptic alternative to antibiotics.

    I looked in the essential oils section and in the refrigerated oils (for ingestion, like Udo’s) and didn’t see any. There was no one around at the time to ask, but I realized one thing. I didn’t know if you had meant that I would have to use it topically or to ingest it! I assumed the latter, because given that it’s extracted properly & w/out contamination, it should be edible.

    But which did you mean, hun? I’ll do a bit more of a search online for it, but I’d appreciat your input on this.

    Cheers,
    Roxy.

  28. Hi Roxy

    Something like this: http://www.iherb.com/oregano3.html – you’ll be able to take this internally, also add it to your normal moisteriser/toner or you can add some to your bath.

    Other things you can consider in the acne free fight. Have you checked your PH lately? Maybe you can take something to alkalise. Bear in mind that all medication is acidic.

    Also, have you checked if you have leaky gut/candida? That always creates acne.

  29. Cool, Maya. Thanks for the oregano oil tip.

    No, I haven’t checked my pH lately. I’m assuming you mean of the urine. The strips have gone missin’.

    I mentioned to you (this thread or another? I think the one where I talked about why I started antibiotics, abx) about my experiences w/ yeast infections in the past. I wouldn’t be surprised if I was prone to Candida right now, b/c of the abx. I know of some signs & symptoms, which I don’t seem to have right now. But how do you test for this?

    Roxy.

  30. I guess you need to get some proper diagnostic tests – maybe this naturopath you’re going to can help.

    Ask her about leaky gut and Candida. Acne is always a symptom plus a multitude of food intollerances. Have you had a food intollerance test done? A good kinesiologist will be able to check which foods energise and deplete you.

    With the antis you’re on, and if you’ve had them before, it’s possible that Candida or leaky gut is there.

  31. Thanks for the tips, Maya. I’ll follow up. You mentioned about suspecting you may have a mild case of leaky gut. Have you investigated this?

    Roxy.

  32. Leaky gut and Candida are similar. I’ve been following a Candida/leaky gut program for a while (with a few slip ups) It wasn’t just for acne, it was for emotional health too – I definately feel better for it.

  33. That sounds great, Maya. I’m glad you were able to figure it out and gain health benefits by addressing it.

    I will find out more through the naturopath.

    Roxy.

  34. You can get something called a gut permeability test (it’s a urine based test) Roxy. You don’t need a Naturopath to do that for you, just search on line who sells a kit. I never had the test done, but I’m aware of my symptoms and there’s been a lot of trial and error along the way.

    I always wondered why I faired so well on the ‘O’ blood group diet – it’s because gluten, casein, potatoes and tomatoes are not allowed. It was a high protein and high vege diet.

    Now, I got loads better eating like that, but it didn’t do any long term healing.

    So, what I discovered was, with leaky gut, that eliminating the allergens (the foods I mentioned above, plus also some other things) is not enough, I had to add several supplements that also build up the thickness of the intestinal, like L-glutamine, aloe vera, slippery elm, marshmallow root etc.

  35. Just read your reply Maya (forum was down). Thanks. I’ll investigate yet again and find out more. You’ve given me so many great leads. I highly appreciate it.

    Cheers,
    Roxy.

  36. Hi Roxy

    I’m attending a full day workshop on gut permeability and Candida testing on the 29th of June. It’ll cover the latest available diagnostics. It’s run by my Naturopathic college. I’ll let you know what I find out.

  37. Wow, Maya. Definitely, please do. You’re so great w/ sharing your knowledge.

    Roxy.

  38. Maya, I got my hands on some black sesame seeds last week. I ground a small portion of it (I’ll likely do about one week’s worth of grinding at a time and refrigerate, to consume it fairly fresh; I understanding the oil in the ground seeds may otherwise go rancid). I’ve been using about 1 to 2 teasponnful a day, either alone or mixing it into food (I just made some homemade humus and put it in).

    We’ll see how this goes! I expect I’ll have to prob. do this for months on end before there are noticeable results in the gray hair.

    Cheers,
    Roxy.

  39. You’ll have to let me know how you get on Roxy!!

    I went to my Applied Kinesiology course (I’ve started to test for food intollerances now) this weekend and I became quite ill for a few hours. Normally I take a packed lunch, but I thought I’d go out with the others for lunch on Sunday. 1 hour later, I became so low in energy that even my tutor kept asking me how I was. Normally, I stay away from wheat/gluten, and if I do *have* to have it, I will take a few digestive enzymes at the same time. This time, all I had was some turkey and steamed veges, but the lady in the cafe added a little gravy (which I hadn’t asked for) … and that must have had wheat flour in it … My God!! It just shows how gluten effects me. I could hardly keep my eyes open, I had a thumping headache, my body felt totally weak. I also had a horrible stomach ache.

    It was funny though, as my tutor immediately decided to test me for my food allergies (I became the case study of the day!) and she doesn’t even know I am working on leaky gut issues … and after ding a series of tests on me, she said “You are intollerant to sugar and dairy … plus you are allergic to gluten. Your core issues lie in the small intestine” How accurate is that?! :shock

    I can’t wait to complete my training! It’s so exciting to be able to diagnose.

    Feeling a bit better now, but I can still feel the effects of the gluten. It’s funny, when I ate gluten all the time, I would just feel low/slightly depressed but it was consistent so I never realised that it wasn’t normal. Now that I avoid it pretty much all the time, when I do have it, my body suddenly screams at me! I think there are a lot of people not feeling well out there who just aren’t aware of how a food intollerance effects their overall health and well being.

    Well, got to go and see my kids at school this afternoon as they’re in a concert.

    Have a great day!

  40. That’s really impressive, Maya.

    Isn’t it amazing how well you tune into your body once you figure out and eliminate these offending agents? Just a couple of weeks ago, I can’t remember why I felt compelled to have some drink w/ a lot of sugar in it … oh, I remember. I went to a cafe’ for the first time to meet a friend. I asked for their Spanish Latte’ (thinking this was like cafe’ con leche you get in Spain, literally translated to coffee w/ milk, which in Spain is espresso w/ steamed milk, just like a latte’, but maybe not as foamy as it’s served in N.America; incidentally, I lived in Spain for 5 years). I do drink coffee, but I limit it to one/day. Anyway, as I started drinking it, I realized it was quite sweet, but I drank it anyway. As we were leaving, I asked the “barista” why it was so sweet. She told me it was espresso w/ CONDENSED MILK! D’oe! Supersaturated sugar junk! In less than an hour, I was shaking like a leaf. My blood sugar had dropped so low that I could feel it. This was not imagined either (i.e., it was not through the powers of suggestion, since I knew I had had the sugar … I’m clarifying for any skeptics who might be reading this; though I know that you wouldn’t doubt this, Maya). Years ago (over a decade), before I had made the link, I would consume sugary foods and I would get hypoglycemic w/ the very same symptoms of shaking, hunger, irritability. I am very sensitive to it, as many are I’m sure, though they may not realize it.

    The only “sweet” things I consume now are fruits and the occasional chocolate. I find the chocolate doesn’t really bother me. I choose high grade, organic, high cocao %. I think the inherent fats in the choc. delay the absorption of the added sugars and don’t give me the same glycemic spike.

    I still haven’t seen that naturopath (who is super-busy). My apptmt is at the end of June. I’ve told you I still consume a small amount of high grade wheat products (one slice of 100% organic whole wheat bread w/ flax, sunflower, sesame, and poppy seeds / day) as well as milk. I know I could change the bread to another type of grain; but I think I told you, I tried this for some months and didn’t notice a difference. For the same reason of not noticing a difference after 3 months of elimination, I also still drink milk, but I’m switching to organic (which I know I should have a long time ago, given all the hormones, growth factors, antibiotics, etc. in the regular stuff). Despite how much these 2 products are maligned in the “natural living” type of literature, I can only surmise that not everyone is intolerant to them. I do have a generally strong constitution and don’t feel weak, ill or prone to illnesses, or otherwise note a change when I do consume them vs. when I don’t. Likewise, eliminating them made zero difference in my acne during this last severe bout.

    Anyway, given your experiences and similar ones I’ve heard from friends or read about, I am looking forward to hearing the naturopath’s recommendations. I haven’t sought out kinesiology, but I wanted a place to start for now. We’ll see. I’ll keep you and others here informed.

    Roxy.

  41. Mmmmmm, I used to LOVE condensed milk! I’d be scared to have it now though as I know sugar affects me and ends up making me crave more and more. Saying that, around once a month I will end up on some mad junk binge so I do carry my digestive enzymes with me as well as some chromium GTF – that helps a lot!

    I too have blood sugar problems – maybe you could check to see if your Iodine levels are low – maybe add kelp/chromium for a month and see how that helps. I spent around a year having to having afternoon naps after lunch (sometimes after breakfast) as I was getting lethargic on carb based foods.

    I find gluten to be the main culprit for me; I can take some sugar and dairy in small doses. The dark (70% upwards) chocolate has got some good antioxidant benefits I believe. Saying that, it’s rare for me to have it these days but when I do, I always end up with the white chocolate!

    What’s really so annoying is how all these gluten-free rice pastas are so expensive, surely it doesn’t cost that much to make. The manufacturers love putting a hefty price on.

    Many people aren’t intollerant to wheat/gluten – but those that are get quite badly affected by it. And I believe sprouted wheat bread is sometimes ok for those that are gluten intollerant as it’s easy to digest.

  42. Maya, I don’t suffer w/ hypoglycemia, not really; though I appreciate your advice about it. I was able to link it directly to the consumption of sugar quite a while back, and now I just simply avoid this. Ever since I made the link and avoided the stuff, my energy levels are great. I rarely suffer from any significant fatigue. As a matter of fact, I often have a lot more energy than many people my junior, even half my age. This includes guys and girls; they might get pooped doing some activity or other and be ready for naps while I’m still rearing to go. I’m not saying this to blow my own horn. It’s an observation I’ve made which I attribute to both exercising regularly and having figured out, I believe for the most part, what foods seem to work for me. I’m still trying to fine tune this as you can see from some of my comments in this thread, esp. w/ regards to foods that could be causing enough imbalance to trigger acne in me.

    I’m leery of adding more iodine-containing foods to my diet, given Dr. James Fulton’s warning (in Acne Rx and other books of his) w/ regards to the iodine-acne connection. He has documented cases of this. I believe I prob. get sufficient iodine in my diet through dairy products. They’re not nearly as high in iodine as kelp, but they’re supposed to be a very good source:

    1/4 cup kelp: approx. 400 micrograms (mcg) iodine
    1 cup low fat cow milk yogurt: approx. 85 mcg iodine
    1 cup 2% cow milk: approx. 60 mcg iodine

    Betw/ yogurt and milk, I prob. consume about 3 cups of dairy/day. I don’t tend to add salt to my food, though I like a very slight sprinkle on certain foods like eggs. For this purpose, I don’t mind using the run-of-the-mill iodine-added table salt. I do also have non-iodine-added sea-salt, which I use on rare occasions, but I find that I like foods to taste like they’re supposed to taste! Instead of salt, I like adding garlic and some natural spices (eg: cumin, mustard seeds, etc.) to my foods. On occasion, I also add 1 or 2 teaspoons of store-bought teriyaki sauce to what I’m cooking for flavor, though I recognize it has salt, sugar and other not-so-great ingredients. But I do use it sparingly, so I don’t think it’s a big problem. Also, I do occasionally consume some sea-weed, usually w/ Japanese rolls, but this isn’t more than once or twice a month.

    Also, beside my boundless energy ( :wink ), anytime my thyroid function is tested (last time w/in this past year), it’s well w/in the range of normal. As for chromium, there are 2 supplements I alternate using: one has 25 mcg chromium, the other has 100 mcg.

    I so appreciate our discussion about nutrition. It’s reminding me to evaluate a variety of things, to revisit certain topics, and to carefully analyze what I’m doing nutritionally.

    Though I’m not yet sure, I think–and I also hope–that gluten and wheat are not culprits in me, based on my own 3 month experimentation. I haven’t been tested though, so we’ll see.

    Thanks again, Maya, for your continued suggestions and support.

    Roxy.

  43. Maya,

    That’s a lot of good stuff you and Roxy have posted. I haven’t read through each one of the posts but I will come next week, when I have some time off work. From what I have read so far, you two could write a book on the subject. Very interesting and educational.

    So anywayz, Thanks for all the time and effort to post….and oh yes, I wanted to say hello! ๐Ÿ˜€

    Russell

  44. RK, glad our “little” discussion triggered interest in you (I was thinking at times that Maya and I were almost alone in this thread :wink ).

    Maya is amazing, isn’t she? She is very knowledgable and seems quite experienced in health matters overall, but also particularly in nutritional topics. I’m glad I can tap into her brain! I can be a handful, I think, w/ all my questions :lol … so she’s really cool for hangin’ in there and helping me out a lot, esp. in making me revisit a lot of topics and think carefully about various aspects of my diet/supplements so I can make adjustments accordingly.

    Good to see you around, Russell. Sounds like you’ve been busy.

  45. Hey Russell! Long time no see ๐Ÿ˜€

    Roxy – you know a lot too! In fact, you probably know a lot more than me ๐Ÿ˜€

  46. Hi Roxy. You’re so smart too. You have much to share. Mucho appreciado!

    And Maya, I miss you so much! :heart I’m glad you come around and contribute!! I will need to make more frequent visits here. I hope to contribute too.

  47. I guess you’d been MIA for a while, RK. I enjoyed reading your older posts, when I 1st joined a few months ago. Thanks for your vote of confidence as well.

    Everyone here is so agreeable and nice, as well as knowledgable and caring, willing to share info on how to improve our skin and overall health. I feel right at home, despite being fairly new, and it’s the great members here who’ve allowed that. Thanks guys.

    I’m glad you’re back in your old stomping grounds, RK. It seems like you’ve been missed also.

    Cheers,
    Roxy.

  48. Well, I finally got through all those posts. Yowzer. I’ll have to go throgh them again cuz I can hardly consume it all. But I’ll make sure to chew slowly. :wink

    I ordered some of the Sesame Tahini from Living Tree. I am curious what it will taste like…and if I’ll like it. Hmmm. I dont need it for graying but won’t hurt to get a head start, right? Besides the web site says it helps with lots of other things too. Good stuff I guess! I also bought some pistachios, blueberries and some Olive Oil. Its all kinda spendy stuff but woohoo, I get a free pound of raisins with my order. ๐Ÿ™‚

    So Im gonna do the olive oil with meals, like Maya says cuz I think you’re both right about good fats. We need more. Basically the only oil I use for cooking or eating is Olive oil. I love to have it on salads. Yum.

    So Roxy, I wanna get some almond butter. You and Maya are really hip on it. You know where to get any online? I would try the local markets but few carry that stuff. I’m in the midwest and all they have around here is cows and corn, and big juicy burgers. hehe. Anyways, there is a new market by my place, Kowalski’s. Its fancy and a fun place to shop (they even carry your bags to the car, how cool is that??) and they have a nice variety of organic foods. Maybe they will have some almond butter … but I havent found any yet. The price at Living Tree was $16.95 for 16 oz. Plus shipping. Yow!

    Well I better get goin’. Its late and I have nothing to do tomorrow (vacation/holiday). Ok bye for now.

    Russell

  49. Its all kinda spendy stuff but woohoo, I get a free pound of raisins with my order. ๐Ÿ™‚

    So, you buy all that to get the raisins Russell :lol

    I buy the living tree almond butter – it tastes so great on rice cakes or made into a dip for vegetables. It’s expensive but a small amount goes a long way. You can also add 1-2 tablespoons to some water and stick in a blender and make almond milk (add a little honey/argarve syrup/ripe banana) Yum!

    It’s even more expensive in the UK as we have the shipping costs as well!

    About olive oil Russell, don’t use it for cooking with, it has a low burn rate – it’s best to sprinkle after cooking or add to cold foods.

    The best oils for stir frying/baking are: grapeseed oil, extra virgin coconut oil, ghee/clarified butter or plain butter, as they can take high temperatures without going rancid.

  50. Russell, I do love almond butter. I’ve never been much of a peanut butter fan, so it’s a great way to get all the nutrition of a healthy nut (a healthy nut … sounds like me!) in a spreadable edible! Almonds are also very high in calcium (by weight, they have over 6 times the calcium of peanuts; 1 tablespoon of almond butter has 43 mg of calcium). Almonds are also much lower in saturated (bad) fats (1/2) and higher in monounsaturated (healthier) fats (1 and 1/2 times) and about same polyunsaturated (healthier) fats compared with peanuts. (For nutritional values of foods, you can go to a USDA website, which is what I started this thread with: http://www.nal.usda.gov/fnic/foodcomp/search/ )

    Store-bought peanut butter also often has a lot of added junk, whereas maybe since almond butter is considered a “healthier” choice for people who may be more health-consciencious, I have yet to see a jar w/ preservatives or anything not so good. Many are made w/ roasted almonds, and the non-roasted is the healthier choice.

    I really like Maya’s idea about making almond milk. I hadn’t tried that, but I will now.

    I’m surprised you can’t find almond butter that easily. Even though it’s not nearly as commonplace as peanut butter, here in Vancouver, Canada, where I live, I see it in many stores, and not just the health food or higher end ones. It’s also quite a bit cheaper in the store than what you’re quoting from Living Tree. At Whole Foods, I buy a 500 gram jar of organic almond butter (that’s over 1/2 pound, which is around 460 g) for about Cdn $9 to $11, but often on sale for about $8. I do get it, though, that living in the mid-west means lots of corn, cows, meat and dairy!

    If you try one jar and love it and can’t live w/out it, I have a suggestion (which may save you a lot of money in the long-run, esp. if you’re getting the jars at $16 a pop!). If you have a chopper or food processor (prob. wouldn’t work well in a blender which has a tall container; the container needs to be shorter than it is tall to get good chopping), you can throw in some nice fresh, pre-soaked non-toasted organic almonds (that’s a mouthful, literally and figuratively) and just chop. (Soaking is a good idea, but you don’t have to do this; Maya can explain why nuts are better to be soaked 1st; I think she commented on it in this thread.) Make small batches if you won’t be using it up quickly (once the oils inside the cells are released through chopping, oils can gradually become rancid; so don’t make more than you would consume in a week or so, and refrigerate).

    With this method, it will prob. be a bit “mealy”, i.e. kind of like chunky flour, so if you’d like it to be smoother, you can add a few drops of healthy oil at a time and keep chopping until you get a smoother creamier texture. The choice of oil is up to you (olive oil might be O.K.; you’ll only be adding a little, but still opt for the least aromatic healthy oil you have at home, so the taste doesn’t overpower the almonds; if you have grapeseed oil, which Maya mentions, great; even better use Udo’s choice oil which has omega-3 and omega-6; it’s in the refrigerator section of health food stores). It’s really easy and takes seconds. In the past, I’ve made peanut butter and almond butter w/ my chopper.

    If you don’t have a chopper and you like making things at home, I highly recommend you get one, esp. if you get hooked on the almond butter and want to make your own. There are some expensive models of choppers, but there are good relatively inexpensive models. I have one I ordered from TV (the Ultimate Chopper; abbrev. UC), but I actually prefer another one I’ve since given twice over as a gift (I only discovered it after I had already bought mine on a whim). It’s a Cuisinart one that at least here you can get at the bigger drug stores in their appliance aisle (we have London Drugs here. Maybe you have CVS or something like that). It’s actually cheaper than the one I bought too. Don’t go for the really cheapo ones (my mom had a rather small one she got for Cdn$20, not Cuisinart, but some other brand, which she bought as a spice grinder; it didn’t work well at all; only 70 watts, as I’ll explain about wattage later).

    The Cuisinart (abbrev. CA) one I’m talking about costs about Cdn$50 (prob. U.S. $30 to $35), has the work cup (where you throw the stuff in) which holds about 4 cups of food (unlike mine which holds only 2 cups; I’ve used the CA a bunch of times at my friend’s and the larger cup is so much more convenient; if I’m making anything more than a couple of cups w/ my UC, I have to empty and refill). The other main difference is wattage (around 350w for CA & 700w for UC, which might explain the price difference, mine being higher priced; the more wattage in general w/ these, the more expensive), but this doesn’t make a diff’ce in performance. As a matter of fact, smtms UC quickly puree’s something I didn’t intend to puree’, if I’m not careful (w/ choppers, a few pulses gives you a coarse chop, the longer you process, the finer or more puree’d the foods become). If you don’t find the CA chopper, do opt for one that does have at least in the 300 watt and up range; this makes a diff’ce in performance (again from experience w/ these over the years). If my UC ever gives out, I’m gonna replace it w/ the CA myself.

    I’m going into all this detail because I can’t begin to tell you how much I love having this appliance. You know how you buy some appliances or kitchen gadgets that wind up in the cupboard/drawer and don’t see the light of day again? Well, my UC gets used at least 1/2 dozen times per week. If you like making food, you’ll really use the chopper. I make my own hummous, salsa, guacamole, and my homemade “ice cream” (all 4 of these are healthy and they get raves from friends and family and the recipes are so easy; the “ice cream” tastes like ice cream, but it’s just my healthy version, w/ fruits which I pre-freeze and yogurt; I also add almonds or walnuts, a teaspoon of Udo’s oil, some pre-ground black sesame, if I want to make an even healthier/tastier treat). I also occasionally make other things (like the almond butter; an eggplant salad I like; it would be good for making egg salad; it is also great for chopping onions, esp. if a recipe calls for a lot: no tears! etc.). It’s a cinch to clean up too. Seriously, I should do the infomercial! I love this thing! If you either have one or wind up getting one, post and I’ll give you some super easy and delicious recipes.

    O.K. Enough about the chopper.

    As for the tahini, I use this in my hummous. It’s not the greatest tasting on its own, not for my taste. It’s kind of pasty and earthy-nutty (maybe you’ll like it more than I do on its own). But there are a lot of things you can use it for, so don’t despair! Maybe Maya can mention how she uses hers and what sort of foods she adds it to. If you want my hummous recipe, I’ll post it. I have occasionally added tahini to my “ice cream” treat. Also, sometimes when I have a yen for something sweet and rich, I mix some tahini w/ a tiny bit of honey (the only time I even use honey; normally, I don’t eat things that are sweet, other than fruit) on a small plate and just scoop it up. It’s really yummy, sort of tasting like the middle eastern treat called halva (or is it spelled halwah?) if you’ve ever had this. I’ve also used my chopper to grind up some black sesame (the stuff that they claim in Living Tree makes your gray hairs return to original color) that my mom bought in an Asian market locally, which tastes similar to the regular white sesame tahini (I use it the way I’d use tahini, in hummous or in my “ice cream). Oh, I just checked Living Tree: it’s halvah. They carry it. FYI, there are different versions of halvah, some are sesame based, others have pistachios, coconuts, dates, etc. (types of treats you’d find in an arid middle eastern climate). I think my version is pretty healthy. :wink

    So far, Russell, I haven’t ordered food online ’cause I haven’t had to. Vancouver has a number of very high end gourmet/health food stores (Whole Foods, which is an American company; but also local ones like Capers, Urban Fare, Choices, etc.) that carry just about everything. Living Tree does seem like a very legitimate organic holistic company, but the $US conversion, S+H, and taxes here would hurt big time (incidentally, part of the extra costs of ordering the ultimate chopper, rather than getting a chopper in a store here).

    It’s so great to see you make healthy choices for yourself. I’m very impressed. Maya has also been a great inspiration to me in this regard.

    Cheers,
    Roxy.

  51. Oops. Sorry about the long post. I got so excited over telling you about my chopper! :lol

  52. Russell, you’re going to have to watch Roxy. I bet she’s a chopper sales girl. :lol

    I highly recommend the large hammer method to crush your nuts

  53. Russell, you’re going to have to watch Roxy. I bet she’s a chopper sales girl. :lol

    I highly recommend the large hammer method to crush your nuts

    LOL, Maya! You know I’m not! But I could be, couldn’t I?!

    I went into London Drugs today to pick up something else, but peeked at the Cuisinart. I think the model is called mini-prep … d’oe, I’m not so sure now. Anyway, it holds 3 cups, not 4, but it’s still larger than mine (which I think holds 2 cups) and is more convenient for most uses than my smaller appliance.

    I agree that hammering is prob. better than chopping for nuts. (Ouch! I think I just saw the boys cross their hands in front of their lower areas!) :lol But the chopper is good for a lot of other things that the hammer might not work for, as described.

    I’ve used it for the nuts for convenience, but I’m w/ ya, Maya.

    Roxy.

  54. Oops, you know that was me, above …

    I think I got hit w/ too many hammers!

    Roxy.

  55. Ha ha, Roxy! You’re too funny. ๐Ÿ˜€ Ok, ok I’ll get a chopper! I guess I should look online first, just so I know for sure what I’m gonna buy. Then I can head over to Target or Walmart and find me one. They’ll have ’em there, won’t they??

    So I buy some raw almonds, soak ’em for a day or two and then they dry out, then I chop ’em up? And add some oil to make it spreadable? And what else can I use my chopper for? You said you had some recipes for other chopper delights. Geez, I think I need to go to Chopper class! ๐Ÿ˜•

    About that Olive Oil, I had read before it wasn’t to be used for cooking but then you see these cooking shows on TV or recipes I find and it says to use olive oil for cooking. Is that alright or should I always use other oil?? (or butter, which is the only other item I use to fry/cook). I’ll have to look for that grapeseed oil.

    Maybe that fancy market by my place will have some of these things I need. That’s super-great you told me all about The Chopper, Roxy. ๐Ÿ™‚ I think maybe you should do one of those informercials. I really do. You’d be good at it!

    Russell 8)

  56. That was me. I think we get timed out if we sign in and then start a post and if it’s been like 10 minutes or better before we submit. ๐Ÿ™

  57. I know, Russell. I got timed out too.

    Well, I honestly hope you do wind up using the chopper now that you might be getting it. I’d feel bad if you got it on my account and then it wound up collecting dust. Personally, I do use it a ton.

    O.K. So, the easy recipes I could post are for my salsa, guacamole, hummous, and “ice cream” like treat (which is pretty much posted above). I’m sure I could give you other recipes too (like egg salad, tuna salad, etc). It would work for anything like that which you would normally chop by hand, but it would just save a lot of time. There are 4 or 5 recipes I make regularly, so you pick if you want all or some, and I’ll post.

    Yes, I’m sure Walmart and Target would have choppers (we don’t have Target in Canada, but I know they have appliances, so I think they should). Sears and the like too. Make sure to get one w/ good wattage (around 300 w or more) and a decent work bowl size (3 cups is prob. ideal; you might do fine w/ smaller, but occasionally, when you’re making extra quantity, you might prefer the larger).

    As for cooking w/ olive oil, well, I know Maya’s reason for suggesting you don’t. It has a relatively low boiling point, so many sources say that it should not be used for cooking, as the heating process may result in the formation of trans fatty acids and carcinogens. Yet there are other sources that say that his is not the case (eg: http://www.oliveoilsource.com/cooking_olive_oil.htm ). I’m not sure, and I think the jury’s still out. So generally, personally, I avoid cooking w/ it and use it in dressing and such. I mean, think about the Mediterranean diet. So many of the benefits touted are attributed to their generous use of olive oil. Yet, having lived in Spain for 5 years, I can tell you that this is mostly for cooking and frying (and not necessarily in its raw form). So, how can this paradox be explained? I think for now, given that the clear answer has not been determined, it may be wise to keep the olive oil for cold use and find another oil for cooking.

    Oh, BTW, butter is also supposed to have a low boiling point, so, by the same token, it may not be the best choice for cooking (unless it was clarified butter, I think, which you might have a hard time finding, unless you go to gourmet type stores, or have an Indian market nearby).

    Cheers,
    Roxy.

  58. Hi Roxy and Russell

    I make my own clarified butter! (Ghee) which is great for frying with. All you need to do is get organic, unsalted butter, simmer on lowest heat in a pan for 30-40 minutes – white stuff will float around on top and the water from the butter will sizzle. Keep stiring so it doesn’t burn. After about 30-40 minutes, the white froth will start to turn brown and sink, the oil (butter oil) will turn more golden and should smell a little of popcorn. Take it off the heat and drain into glass or stainless steel pot and let it cool. It does NOT have to be refrigerated and will keep for several months. You can refrigerate though if you wish and make up several batches in one.

    I tend to fry with a combo of grapeseed and ghee.

    Ghee is fine for lactose intollerant people, whereas butter is not.

  59. Maya, I knew it could be done at home, but didn’t know how. Thanks for the post. I’m not sure I totally follow though. When the brown stuff sinks, and the clarified butter oil which is golden (I guess) floats, how are you separating the two? When you pour off into the container? Are you just pouring off the butter oil and being careful not to pour off the browned part? Or do you separate after the cooling process, as (I assume) they are in different layers?

    Thanks,
    Roxy.

  60. Hi Roxy

    Sorry I didn’t make myself clear :oops

    The butter oil (Ghee) will be the fluid, golden stuff.

    The white, gluey stuff that you don’t want will sink to the bottom. I just poor it out and leave the unwanted stuff behind.

    It’s easy to seperate them, it will become clear when you make your first batch! ๐Ÿ˜€

    Make sure you stir regularly, my first batch got ruined as it all burned!

  61. Thanks Maya. I wasn’t sure when the 2 parts were separated. That’s very helpful.

    I hardly ever use butter myself, but I would be keen to try the clarified version, ghee. It’s usu. expensive in the stores, but I knew it was prob. pretty straightforward to make. Thanks for the tips. Next time I want to use butter, I’ll clarify it w/ your method.

    Roxy.

  62. I forgot to sya Roxy – the other oil I love to use for cooking (especially curries) is Extra Virgin Cocnut oi – that can take very high temperatures too. My Nutrition tutor is always going on about how great Palm oil is as well – and I recently found the organic one in my health store and started using that as well. I love mixing all the oils ๐Ÿ™‚

  63. Interesting Maya. I’ve never used either coconut or palm oil. I use grapeseed oil for cooking right now. I’ll keep those in mind if I decide to vary it up.

    I did promise Russell some recipes. I haven’t heard that he’s gotten a chopper yet, but here are a couple of recipes for him or those who want to try them out. Obviously you could chop/make these by hand, but it would take a lot longer. For now, I’ll post 2 snack-type foods, salsa and guacamole, though I do use both as occasional side dishes or dressing on main courses (say w/ fish or chicken).

    The quantities are approximations, as I’m not a measurements kind of girl. I tend to eyeball things. So, anyone making these could experiment to find the quantities of ingredients they like best. Also, the quantities say for onions or cilantros indicate “roughly chopped” to give you guys an idea of quantities (otherwise these are hard to measure), but you don’t need to hand chop these to any major extent. Generally, most choppers suggest that you roughly cut ingredients up a bit (no larger than 1 sq. in.) so they fit in better and the chopper can chop more evenly. Say for the tomatoes, I cut v. quickly into 6 or so pieces and toss in.

    Fresh Home-made Salsa (enough to make about 2 cups)

    Ingredients
    3 medium tomatoes
    1/2 cup roughly chopped red onions
    1/2 cup roughly chopped cilantro
    juice of 1 lemon (I juice this fresh)
    dash of salt

    Optional Ingredients
    1 clove garlic (for zing), roughly chopped
    1/2 jalapen~o (for a kick), roughly chopped

    Put all ingredients into chopper and pulse a few times for a second or so each time. Repeat until you get the consistency you want. Don’t overdo b/c it will become puree’d and mushy.

    I serve this w/ organic baked tortilla (corn) chips. Always a hit!

    Fresh Home-made Guacamole (enough to make about 1 1/2 cups)

    Ingredients
    2 medium ripe (but not over-ripe) avocados, roughly chopped
    1/2 cup roughly chopped cilantro
    2 cloves garlic, roughly chopped
    juice of 3 to 4 limes or 2 lemons (again juiced fresh)
    dash of salt

    Optional Ingredients
    1/3 red bell pepper, roughly chopped
    1/4 cup roughly chopped red onions

    I like my guac very citrusy which is why I use so much lime/lemon juice. Throw ingredients in and, after a few pulse of chopper to get things melding, hold chopper button down until well puree’d and blended.

    Again, I serve this w/ organic baked tortilla (corn) chips. Another big hit!

    Anyone for hummous? I’ll post it if people would like.

    Cheers, Roxy.

  64. Hmmm, that all sounds yummy, but unfortunately, me and tomatoes don’t do well together.

    I will definately try the guacomale though as I do want to up my intake of Vit E (aren’t they strong in it?)

    I love Hummous though but buy the shop made stuff. Please let me have the recipe Roxy! ๐Ÿ˜€

  65. Oh, Maya, no prob. You’ll find the home-made version much cheaper and yummier (’cause you can make it to your taste).

    O.K. I admit, for hummous, I do often use canned chickpeas. They have some salt and preservatives. But I read somewhere that a good part of this stays in the water in which it is packed, so rinsing the chickpeas a few time w/ fresh water gets rid of most of it. They also have the time-saving advantage of being pre-cooked, saving a step and allowing for the recipe to be near instant (hummous has saved me from dying from hunger on a # of occasions … alright, you caught me, I’m exaggerating).

    If you’re a purist, which I know you are :wink , then you can buy dried chickpeas, soak them overnight, boil and cook them, let them cool, and use for the recipe.

    Again, the measurements are rough. And again, I like mine citrusy, but if you prefer less lemon juice, you might want to gradually add little bits of plain water (since cutting back on the lemon juice may make the dip very thick). Vary things up a bit and experiment to make it to your liking, but the basic ingredients are these:

    Fresh Home-made Hummous (enough to make about 2 cups … never been too good w/ the non-metric measurements!)

    Ingredients
    1 590 ml (19 oz) can chickpeas
    3 cloves garlic, roughly chopped
    3 or 4 Tblspn tahini paste (when I’ve ran out on various occasions, I just used sesame seeds which work just as well)
    3 or 4 Tblspn olive oil (you can add Udo’s oil too, to get omega-3 and 6)
    juice of 2 lemons (I juice this fresh) (start w/ one if you like, you can always add more)

    Optional Ingredient
    1 tsp ground cumin (for a more Middle Eastern flavor)

    Optional Toppings
    paprika/cayenne
    parsely/cilantro (I always pile on the cilantro)
    olives
    onions (I prefer red onions to white)

    Dip away w/ wedges of whole wheat pita (or your preferred non-wheat bread) or baby carrots or other vegetables.

    Other optional ingredients I use are sunflower seeds (which add a nice crunch) and even greens + powder (O.K., no one’s ever heard of green hummous but me … I thought I’d supercharge it, you know?!).

    Cheers, Roxy.

  66. And Maya, as for the vitamin E content of avocados, well it’s not bad, but it’s not as impressive as one might think given that this is a fat soluble vitamin and avocados are so high in fat.

    I looked it up in the usda website (that started this link, wink :wink ). A medium avocado (weighing about 170 g) has about 3.5 grams of vitamin E (mostly the alpha tocopherol variety, but also trace beta, gamma, delta). The conversion from grams of vitamin E to international units (IU, which is how we’re mostly accustomed to seeing vit E quantities) is 1.6 (I’m fairly certain). So that’s about 5.6 IU of vit E. For 100g of avocado (a bit more than 1/2 fruit), it’s even less at 2 g or 3 IU (to have a comparison w/ the foods below, listed at 100g).

    Here are some food sources I just looked up that are higher in vit E, listed per 100g of the food (mind you, w/ the oils, you’d likely not consume 100g in a serving, but just for comparison):

    Wheat germ oil 190g or 300 IU
    Soy bean oil 87g or 140 IU
    Sunflower oil 27g or 43 IU
    Almonds 25g or 40 IU
    Walnuts 20g or 32 IU
    Cashews 11g or 18 IU

    Mustard greens, chard, sunflower seeds themselves, and spinach are apparently also very good sources, but I didn’t find exact content off hand (though the usda website would prob. have these, if you want exact numbers).

    You know, I would have guessed avocados are high in vit E too, until I just looked this up for you now. Mmmmm, surprising.

    Roxy.

  67. Thanks for that Roxy. I recently started taking wheatgerm oil but am unclear what is the optimal amount. Apart from some almonds/almond butter every week, I don’t seem to have many foods with Vit E.

  68. Maya, here is some more info from a website called the world’s healthiest foods: http://www.whfoods.com/
    at http://www.whfoods.com/genpage.php?tname=nutrient&dbid=111#factorswhichaffect

    Deficiency Symptoms
    What are deficiency symptoms for vitamin E?
    Deficiency symptoms for vitamin E are difficult to pinpoint and controversial in the research literature. The area of broadest agreement involves malabsorption. In many research studies, low levels of vitamin E are associated with digestive system problems where nutrients are poorly absorbed from the digestive tract. These problems include pancreatic disease, gallbladder disease, liver disease, and celiac disease.

    A second area of focus for vitamin E deficiency symptoms is called peripheral neuropathy. This area focuses on nervous system problems in the arms, hands, legs, and feet. Pain, tingling, and loss of sensation in these extremities have been associated with vitamin E deficiency. Although many healthcare practitioners report that skin problems appear closely linked to vitamin E deficiency, there are limited human research studies to support this view.

    also from same page:

    Nutrient Interactions
    How do other nutrients interact with vitamin E?
    The recycling of vitamin E in the body is intricately connected to four other nutrients: vitamin C, glutathione, selenium, and vitamin B3.

    Vitamin C is required to keep vitamin E in its metabolically active form; glutathione (a very small protein molecule called a tripeptide and consisting of three amino acid building blocks) is required to keep vitamin C in its active form; and selenium (a micromineral) and vitamin B3 (in a special form called NADPH) are required to keep glutathione in its active form.

    The fact that vitamin E is so heavily dependent on vitamin C, vitamin B3, selenium, and glutathione means that a diet high in vitamin E cannot have its optimal effect unless it is also rich in foods that provide these other nutrients.

    At moderately high levels of 1,000 milligrams or more, vitamin E can interfere with the bodily activities of vitamin K. The potential injury to vitamin K metabolism was largely the reason why the National Academy of Sciences, in the year 2000, set a Tolerable Upper Limit (UL) of 1,000 milligrams per day for vitamin E.

    more still …

    Public Health Recommendations
    What are current public health recommendations for vitamin E?
    In 2000, the National Academy of Sciences established the following Adequate Intake (AI) levels for vitamin E:

    Males and females, 0-6 months: 4 milligrams
    Males and females, 6-12 months: 5 milligrams
    In 2000, the National Academy of Sciences established the following Recommended Dietary Allowances (RDAs) for vitamin E:

    Males and females, 1-3 years: 6 milligrams
    Males and females, 4-8 years: 7 milligrams
    Males and females, 9-13 years: 11 milligrams
    Males and females, 14 years and older: 15 milligrams
    Pregnant females, 18 years and older: 15 milligrams
    Lactating females, 18 years and older : 19 milligrams

    And finally for food sources of vitamin E:
    This chart doesn’t show up well, but I thought I’d include it so you have the food list here. Best to go to the link for better viewing of the table http://www.whfoods.com/genpage.php?tname=nutrient&dbid=111#factorswhichaffect

    Food Sources
    Introduction to Nutrient Rating System Chart
    The following chart shows the foods which are either excellent, very good or good sources of this nutrient. Next to each food name you will find the following information: the serving size of the food; the number of calories in one serving; DV% (percent daily value) of the nutrient contained in one serving (similar to other information presented in the website, this DV is calculated for 25-50 year old healthy woman); the nutrient density rating; and the food’s World’s Healthiest Foods Rating. Underneath the chart is a table that summarizes how the ratings were devised. Read detailed information on our Nutrient Rating System.

    Foods Ranked as quality sources of vitamin E
    Food Serving Size Cals Amount (mg) DV(%) Nutrient Density World’s Healthiest Foods Rating
    Greens, Mustard, Boiled 1 cup 21.0 2.81 14.1 12.0 excellent
    Chard, Boiled 1 cup 35.0 3.31 16.6 8.5 excellent
    Sunflower Seeds, Dried 0.25 cup 205.2 18.10 90.5 7.9 excellent
    Greens, Turnip, Cooked 1 cup 28.8 2.48 12.4 7.8 excellent
    Parsley, Fresh 1 oz-wt 10.2 0.51 2.5 4.5 good
    Spinach (boiled, with salt) 1 cup 41.4 1.72 8.6 3.7 very good
    Almonds, whole, natural 0.25 cup 212.7 8.09 40.5 3.4 very good
    Collard Greens, Boiled, Drained 1 cup 49.4 1.67 8.3 3.0 good
    Kale, Fresh, Boiled 1 cup 36.4 1.11 5.6 2.7 good
    Papaya 1 each 118.6 3.40 17.0 2.6 good
    Olives, Ripe 1 cup 154.6 4.03 20.1 2.3 good
    Red Bell Peppers (sliced, raw) 1 cup 24.8 0.63 3.1 2.3 good
    Brussels Sprouts, Boiled 1 cup 60.8 1.33 6.7 2.0 good
    Kiwifruit 1 each 46.4 0.85 4.3 1.7 good
    Tomato, Red, Raw, Ripe 1 cup 37.8 0.68 3.4 1.6 good
    Blueberries, Fresh 1 cup 81.2 1.46 7.3 1.6 good
    Broccoli (pieces, steamed) 1 cup 43.7 0.75 3.8 1.5 good

    World’s Healthiest Foods Rating Rule
    excellent DV>=75% OR Density>=7.6 AND DV>=10%
    very good DV>=50% OR Density>=3.4 AND DV>=5%
    good DV>=25% OR Density>=1.5 AND DV>=2.5%

    Roxy.

  69. Hey folks, what up? ๐Ÿ™‚

    I got my Black Sesame Tahini the other day. All by itself this stuff is kinda blah, so I bought some cashew butter to eat with it. I spread it on wasa crisp bread, those flat crackers. I like them and they dont cause me any troubles. I suppose I could eat the Tahini with some veggies too. But what else can I use? Maya??

    Im really likin’ that new store by my place. A young lady there bagged my stuff and then asked if I wanted her to carry my bag to the car. I only had one small bag! Sheesh, I guess I look like some frail old man! :lol But the store, it has such cool stuff and lots of organic products. I will be makin some good things. I need to find a chopper tho, they dont have any there!

    Happy eating !

  70. Not sure about the black sesame Russell – I could never stomach it myself :lol

    That new store of yours sounds great though! It’s brilliant to find somewhere to get the good stuff. ๐Ÿ˜€

  71. How about trying black sesame tahini in the hummous recipe? I tried this and it turned out great.

    Russell, the white sesame tahini doesn’t taste that different than the black. Tahini in general tastes very pasty and blah … to me anyway (and seems like to you and Maya!).

    Yeah, it seems like you gotta mix it up w/ something to make it palatable.

    There are 2 ways I use tahini, one is in hummous and the other: though I don’t otherwise use honey, if you don’t object to honey, try mixing a little bit in w/ tahini (black or white). I mention earlier in this thread that it tastes like the middle eastern dessert, halwah (again, spelling? halvah? … ).

    Russell, you’re pretty stylin’! Getting your groceries carried out? O.K. I seriously doubt it’s b/c you look like a frail old man! I’m sure it’s b/c the store is just ever so shee-shee! :lol

    Seriously, though, you should try the hummous. No need to get fancy w/ the extras, just get the basic ingredients, not hard to get (you already have the tahini and olive oil … chickpeas, lemons, and garlic … not too hard to find):

    chickpea, lemon (for juicing), garlic, olive oil, tahini.

    Use a mortar and pestle or whatever you got handy to mash! (Forget my rant about the chopper! :crazyeyes ) It’s a real tasty nutritious meal.

    Oh, BTW, I looked at the canned chickpeas I use b/c I got to thinking about the preservatives I mentioned to Maya. I remembered I might have changed brands a long time back b/c of my objection to the previous one using a preservative (what was it? potassium something? don’t remember). Anyway, the brand I’ve been using has chickpeas, water, and salt: that’s it (so there are brands w/out the preservatives, and I’m using one!). I rinse the chickpeas off a few time before using anyway. But again, b/c of posting this for Maya, I was reminded to reevaluate, and I was pleasantly surprised that I’d already thought of this long ago!

    Cheers,
    Roxy.

  72. I’m reviving this one for you Maya, since I saw another table w/ Vitamin E listings from http://ods.od.nih.gov/factsheets/vitamine.asp

    Table 1: Selected Food Sources of Vitamin E [4]FOOD Milligrams(mg) Alpha-tocopherol per serving Percent DV*

    Wheat germ oil, 1 tablespoon 20.3 100
    Almonds, dry roasted, 1 ounce 7.4 40
    Sunflower seed kernels, dry roasted, 1 ounce 6.0 30
    Sunflower oil, over 60% linoleic, 1 tablespoon 5.6 30
    Safflower oil, over 70% oleic, 1 tablespoon 4.6 25
    Hazelnuts, dry roasted, 1 ounce 4.3 20
    Peanut butter, smooth style, vitamin and mineral fortified, 2 Tablespoons 4.2 20
    Peanuts, dry roasted, 1 oz 2.2 10
    Corn oil (salad or vegetable oil), 1 tablespoon 1.9 10
    Spinach, frozen, chopped, boiled, ยฝ cup 1.6 6
    Broccoli, frozen, chopped, boiled, ยฝ cup 1.2 6
    Soybean oil, 1 tablespoon 1.3 6
    Kiwi, 1 medium fruit without skin 1.1 6
    Mango, raw, without refuse, ยฝ cup sliced 0.9 6
    Spinach, raw, 1 cup 0.6 4

    Again, the table doesn’t read well here. Click on the link to look at the table. I think you would object to some of the oils they list (say corn oil), but pick the wholesome foods you like.

    Cheers, Roxy.

  73. Thanks for that Roxy :angel

    I’ve been incorporating wheatgerm oil from Solgar daily for a month or so now. That seems to be the easiest form .. It’s good to know about the almonds as well though, maybe I could add more to my diet now and again … back to the almond milk ๐Ÿ˜€

  74. I discovered a *new* healthy and delicious protein snack that takes just 20 minutes to make.

    Get some organic/raw pumpkin, hemp, sunflower seeds plus some pine nuts. Put them on a glass baking tray/pot, sprinkle with Tamari (if you like it spicy, add a little cayenne pepper too) stir it all in, and then bake in the oven for around 20 minutes. Leave to cool and dry … and put into a jar.

    Makes a great carry around snack, also great to sprinkle on salads.

    Hope you all try this as it’s yum!

  75. Mmmm….. yum, Maya!

    I do have each of those nuts separately, but haven’t had them together as a “trail mix” type of snack. What a great idea!

    Sometimes I sprinkle a little hemp seed on yogurt or over a salad.

    A recent favorite and favored (have had it several times in the past few weeks) delicious recipe (courtesy of my mom) is baked mashed yams w/ raw pine nuts mixed into the mash and sprinkled on top. The tastes and textures go sooooo well together, it feels like I’m having a decadent treat.

    Sunflower seeds often end up in my hummous (recipe in this thread) which I have regularly.

    more thoughts in next post, Maya ….

    Cheers, Roxy.

  76. Speaking of various nuts, well, I have (again) completely cut out dairy milk and replaced it w/ a home-made almond “milk” for over a month now, courtesy of your earlier recipe in this thread, Maya (btw, I tried organic goat’s milk and could not stomach the pungent flavor, so I’ve decided to go non-dairy). I also looked up some recipes online, but they involved extracting liquids and cheesecloths … too complicated for me. I started out just grinding almonds and throwing some in the blender w/ water. It would be slightly “crunchy” milk, but it did the job. And I’d rather consume the almonds than throw them away (as the online recipes w/ extractions of the liquid would have done; or at least recycled them into some other food, which doesn’t sound appetizing after they’ve been used to extract the “milk”). This was my 1st recipe. I then adapted one of the ideas you mentioned, Maya, which was to add some banana into it. So now I have it down to a science. I use this almond milk in the morning to make my latte’.

    Incidentally, b/c of this, I realized that I had been highly sensitive to dairy milk and not known it. In the past, 95%+ of the time I’d have my morning latte’, w/in about 1/2 hours or so mild belly cramps would set in w/ a resultant B.M. :oops . I always attributed this to the laxative properties of coffee, but I was happy w/ it (since as you already know, Maya, I struggle w/ regularity). Well, eversince I stopped drinking dairy milk, the morning latte’ w/ the almond milk has not ONCE induced this! So, although I know coffee is a laxative, the majority of the symptoms I experienced previously could be attributed to how my body was reacting to the milk! Wow!

    Oh, I still eat some yogurt which doesn’t seem to bother me, though I’m finding replacements for probiotic sources (besides capsules, which I’ve been taking for some time).

    You know, I didn’t drink dairy milk for 3 months last winter (as an experiment to see if my skin would improve) and replaced it w/ soy milk, but I didn’t make this same observation then. I don’t want to go back to soy, but perhaps I’m just as sensitive to soy? Or have I developed gut permeability issues and am now sensitive to these whereas I hadn’t been before? I don’t know. I have to think this through.

    I have been totally re-analyzing dietary factors as of late and have a long journey ahead in this regard. It is sometimes encouraging, yet sometimes not, as I feel like I’m shooting a bit in the dark here. I don’t know if I understand kinesiology and like methods enough to trust the results w/ my heart, but I need some guidance to narrow things down.

    I read all kinds of theories, and the only thing I can go by is either my intuition or the science that might back each up. As of late, I was considering an ayurvedic look at my diet. I should theoretically then minimize a lot of pitta-inducing foods. Almonds would be one… ๐Ÿ™ as would an enormous portion of the types of vegetables and spices that I like and enjoy. I won’t even get into the vegetables, ’cause that will make me cry :cry . I love these … I can’t phathom cutting more and more things out, even things I consider so healthy. As for spices, recently, I’ve been making a Matcha green tea a couple of times daily, and perhaps once a day, I add some “chai” spices to it (I have them pre-ground … good old chopper! … cinnamon, cardamom, cloves, ginger, etc.). These should theoretically be eliminated.

    Oh, Maya! I feel so lost! The whole ayurvedic concept though seems sooooo promising. I am beginning to believe that acne may very well be a delayed typed hypersensitivity (DTH) reaction (involving T helper cells), based on a whole bunch of readings and some theories I’ve come across. If so, many of the foods on the Pitta list would fit in w/ the potential to induce histaminergic type of reaction required in DTH. The reason I feel lost, again, is that there are so many “good” foods on the list.

    I have to dig in more. Do you want to get involved in this discussion (as I’d love to talk this over w/ you)? On the other hand, there is just soooo much to say. Though I’ve been mulling all this over for the past month or 2, the enormity of it is why I’ve hesitated writing about it so far. It may be very time-consuming. Let me know. I think we could try and keep the discussions brief. Me and my notoriously long posts! LOL! Well, anyway, at least thanks for letting me vent.

    Cheers, Roxy.

  77. Just wanted to say that there are some brilliant posts on here. It’s just the kind of stuff I’ve been looking at myself.

    Maya – are you in the UK? If so, where did you study Nutrition/Naturopathy? I’m thinking of doing the same.

    Also, this may have been mentioned before – but to aid digestion – I’ve been given HCL to take before food and that is actually helping, and I’ve heard vinegar helps too.

    By the way, is anyone suffering from PCOS?

    Thanks,
    S.

  78. Hello, acne_uk. It’s nice to have kind visitors like yourself, so stick around!

    I’m glad the discussions we had in this thread (and hopefully other info you found on the site) resonated w/ you.

    Yes, Maya is in the U.K. (I hope she doesn’t mind my chiming in, but she would tell you the same). I’m sure she can detail more about what she is doing.

    I myself do not have PCOS, but it totally fits in w/ the insulin-resistance theory behind one of the mechanisms of acne. I don’t know of anyone currently posting regularly who has PCOS either, but we could all share whatever we know if you are looking for specific answers to any questions you might have about the condition.

    Cheers, Roxy.

  79. Thanks for your kind words roxy!

    I’ll share what I know/found beneficial and hopefully it can help some too ๐Ÿ™‚

    I’ve had PCOS since I was 17 but only until earyl this year (22/23) that I’ve done something about it..:S I was getting LOADS of spots..especially around my chin/jaw area..and my chin was always RED..i was also suffering from hair loss..anyhoo..so i started doing some research on the net..and came across the sugar/insulin stuff and cut out sugar from my diet..but then i went to a health show..and this lady was doing brief kinesiology..and there i was told that I have wheat allergies and I should avoid this..so wheat was cut out of my diet…I also had a hair mineral analysis test done..and it came out that I had adrenal fatigue, and tendency towards hypothyroidism…I cut all this stuff out and tried to eat more healthy stuff..but i was eating loads of fruit everyday. I got like 15 spots in one go..i’m not joking lol..i was eating a LOT of it in one go..anyway so I have reduced taht as well. the advice that came with the hair mineral test was to cut out fruit as well..but somehow i refused to beleive too much fruit was bad!

    Anyway so having recently seen a nutritionist..she told me to try and cut out grains,dairy,sugar for 2 weeks and see how i feel..although I had already started this, my spots went down completely..it was brilliant..but hard to keep up. Whenever I do eat sugar again..I get them again..I do eat grains, bt not wheat. my skin is still quite dull and gets red and stuff..but nowhere near as bad as before. there are times when it is realy good and evening primrose oil helps..but the scars are still there unfortunately.

    I have also been diagnosed with abnormal conversion of t4 to t3 and i’m still waiting for my hormone saliva tests to come through. I’ve been taking supplements as advised by my nutritionist..and she also thinks i have a problem with digestion and absorption.hence the hcl tablets before food. I’m still working ont he hair loss..but the dietary changes really helped me. I was inspired by someone called sweetjade on this forum and another..so thank you sweetjade!

    Just wanted to share that with people because it can be really hard to make all these changes to diet…it’s like cutting out almost most of the stuff i LOVE to eat. also means a change of lifestyle..

    ok i’ve gone on enough! i will be browsing through your posts for the lovely recipies you guys are sharing..thanks again ๐Ÿ™‚

    Syra.

  80. Sort of a bump, for Maya.

    If you haven’t had a chance to, please read my 2 posts dated Oct. 20, above.

    Incidentally, ystdy, I thought I’d just give milk a go, just to confirm my theories about being intolerant and how that was causing bowel urgency. Well, after not having had any milk for .. oh, prob. a couple of months now, I had a glass ystdy, steamed w/ coffee, that is, as my usual caffe latte’. Well, nothing. I had no bowel cramps and no urgency. Uh! What’s going on? I can’t seem to figure anything out!

    Oh, well. Still on my quest!

    Hope all is well w/ you, acne_uk.

    Cheers, Roxy.

  81. Hi Roxy ๐Ÿ˜€

    Sorry I missed your post but I’ve been really busy with work these days.

    The trouble with elimination diets is that it’s almost impossible to eliminate everything that potentially causes a problem. So there is a lot of hit and miss in it.

    Yes, goat’s milk can taste rather pungent – the one we use occasionally is raw goats milk that comes frozen, this doesn’t have the nasty taste/smell .. but I only use it very occassionally when I want to treat myself to a simmered milk chai (I add cinnamon, cardamon pods, cloves, powdered ginger and nutmeg) – I simmer all for around 10 minutes then add a teaspoon of ghee (clarified butter) or some raw honey. It tastes amazing and it’s best drunk last thing at night as the calcium content makes you feel sleepy and relaxed very quickly. It has a good laxative effect, especially if I pop a couple of triphalla capsules at the same time. Great for treating constipation. I do, however, take a gigetsive enzyme with lactase with it, as I am not the most tolerant to dairy products (although goat and sheep dairy have least problems)

    I like the sound of your almond and banana milk Roxy! Chuck in some cinnamon or carob powder would also be super tasty! You could also try walnut milk as that goes well with banana too.

    Stomach cramps and diarhea are very common for dairy intolerance. My son gets diarhea if he drinks milk. So it’s great that you have worked this out for yourself!!! Yoghurt has most of the lactase digested so it doesn’t cause most people problems (unless they are intolerant to casein, the milk protein). We use a wonderful organic, sheep live yoghurt โ€“ that seems to be the most easily digested.

    It’s so easy to get confused and lost when there are so many different types of diets and systems out there. None of them are perfect because even if they break people down into various types, we all still have our genetic quirks and uniqueness.

    If someone has leaky gut, they will inevitably have more food intolerances/allergies than normal. Foods and substances that could easily be eaten before may now create enormous immune responses. So, if you think you may have leaky gut, the foods that are likely to cause you problems would be foods that you consumed daily.

    There is so much controversy over soy milk anyway. I have had quite a few vegan clients and they are normally avid soy eaters. Most of them have tested weak for soy, some have tested weak for tofu (tofu, being fermented is normally much easier to digest). I have had people come in with thyroid issues who have got all better just from adding some kelp and chromium GTF and ditching the soy. Youโ€™ve got to bear in mind that soy was never drunk in ancient days, it was always fermented in small amounts and normally taken with sea weed (so the kelp kind of neutralised the soya).

    Youโ€™ve read on the Kinesiology thread about what I said about uniqueness. This is the hardest part because whatever diet or system you look at, there will be people whoโ€™ve succeeded and people whoโ€™ve failed. They donโ€™t take into issue what cuurent health issues you face. I remember a few years back, doing really well on the โ€˜Oโ€™ group diet โ€ฆ loads of meat and cut out dairy and wheat. I didnโ€™t realise that it was the cutting out of gluten and dairy that helped me .. I thought it was adding more red meat. Still, I donโ€™t advise anyone to go over board with lots of red meat, especially if not organic.

    Self Kinesiology testing is inaccurate in my experience. Iโ€™ve tried it several times and the trouble is that our feelings and opinions can influence a test greatly. When I test substances on people, I do blind testing. Both myself and the client donโ€™t know what substance is being tested until the end. I use glass vials that have homeopathic energy resonance of substances .. so they all look the same. This helps for total accuracy.

    There is a way that sometimes works as a self test โ€“ take you pulse, eat something, then retest your pulse after 20 minutes. If the pulse rate is 10% more than normal, then there is likely to be an allergic response of strong intolerance.

    Bear in mind that with food elimination, if itโ€™s only an intolerance, normally, once something has been eliminated for 4-6 weeks, then people can mostly re-introduce once every 4-5 days with no problems at all.

    As to whether you try Ayurveda, most of those foods probably werenโ€™t even in you ancestry? It is better to look at your familyโ€™s ancestry than to follow an Indian system. It may work better for me, being half Indian. Still it would be better to get an intolerance/allergy test and see what that shows โ€ฆ bear in mind that if you have already eliminated some food groups, the test may show them in the clear (quite simply because of avoidance)

    I might try remote testing for intolerances and allergies using a clientโ€™s hair sample. Iโ€™ve read that other Kinesiologists are doing this with excellent results. I would need to use a surrogate though. If I decide to do this Roxy, Iโ€™ll let you know and we can see what that shows up.

    Tired typing fingers!

  82. Hi Maya,

    Just wondering where you studied Naturopathy? Because I am looking for a course as there is so much info and difficult to make sense of!

    Thanks in advance,
    Syra

  83. Hi Syra
    I study with the College of Natural Nutrition. But they are quite conservative .. most of my study has been self study PLUS self experimentation .. if you read enough books and do DIY work, you really don’t need to go to college! ๐Ÿ˜€

  84. I know there are computer programs, such as Food Processors, that calculate caloric intake, but do they use the same standard of nutritional values? DO food manufacturers use the same standard for providing nutritional labels? Are there regulations that prevent food manufacturers from misrepresenting/omitting critical info in the nutritional facts? Do Canada Food Inspection Agency/FDA analyze the nutritional facts provided by food manufacturers?

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