Category Archives: Guts and Psychology

Diet for our moods

Detoxing

Each spring and fall, I do several types of detoxing for my general health.   Each one targets specific areas but mainly the liver and bowels.   I’ve been to the dentist recently and this one will work for dental radiation exposure, x-rays and radiation exposure from flying.   Since the author is over 100 yrs. old at this writing, I think I’ll just follow her advice and have what she’s having !

Here’s the article written by the Naughty Nutritionist.

Clearing Radiation:  A Detoxification Bath from Dr. Hazel Parcells

  • Without the inspiring example of Dr. Hazel Parcells (1889-1996), I wouldn’t have become healthy, much less turned into The Naughty Nutritionist.

Dr. Parcells inspired me not only because she had a great sense of mischief, but a talent for chopping and slicing through nutritional dogma.  She naughtily broke the rules of establishment nutrition by recommending red meat, raw milk, butter, no soy and no margarine.    She warned of the dangers of vegetarianism years ago, and understood body/mind/spirit medicine long before it became popular.

Much of Dr. Parcells’s pioneering work involved detoxification.  Radiation was one of her deepest concerns.   She said she found it everywhere in America, even in remote, beautiful locations such as Sapello, NM, where she lived during the last few years of her life.   Accordingly, she recommended that people clear themselves several times weekly with salt and baking soda baths and as soon as possible after submitting to dental X rays or plane trips.

Last week I spoke at a Weston A. Price Foundation regional conference in Detroit.   Soon after my long plane ride home, I took the Parcells bath for radiation, and felt more balanced and energetic right away.    I also like to take this bath whenever I’m feeling listless.

Here’s how to do it:

Dissolve one pound of sea salt or rock salt and one pound of baking soda in a tub of hot water.   Stay in the bath for 30 to 45 minutes as the water cools.  If the bath proves too hot to tolerate, you may speed the cooling by adding some cold water.  Do this only if it’s the only way you can stay in for at least 30 minutes and the next time you bathe take care not to start out so hot.   However, never add more hot water.    Do not shower for at least four hours after the bath.    You can do it anytime during the day, but it’s great before bed.

That’s it.   I like to take this bath once or twice a week throughout the year as well as after plane trips or X rays.   This bath sometimes leaves people feeling tired and weak, at least initially.   But once most of the accumulated radiation energy from the body has cleared, it will feel relaxing, clarifying and rejuvenating.

Link
51a4Rfj0uUL__SL110_The life work of Edward Howell, MD PDF Print E-mail
 
 
An important branch of twentieth-century nutritional research, running parallel to and equal in significance to the discovery of vitamins and minerals, has been the discovery of enzymes and their function. Enzymes are complex proteins that act as catalysts in almost every biochemical process that takes place in the body. Their activity depends on the presence of adequate vitamins and minerals, particularly magnesium. Many enzymes incorporate a single molecule of a trace mineral-such as manganese, copper, iron or zinc-without which the enzyme cannot function. In the 1930’s, when enzymes first came to the attention of biochemists, some 80 were identified; today, over 5,000 have been discovered.Enzymes fall into one of three major classifications. The largest is the metabolic enzymes, which play a role in all bodily processes including breathing, talking, moving, thinking, behavior and maintenance of the immune system. A subset of these metabolic enzymes acts to neutralize poisons and carcinogens, such as pollutants, DDT and tobacco smoke, changing them into less toxic forms, which the body can then eliminate. The second category is the digestive enzymes, of which there are about 22 in number. Most of these are manufactured by the pancreas. They are secreted by glands in the duodenum (the upper part of the small intestine) and work to break down the bulk of partially digested food leaving the stomach.The enzymes we need to consider when planning our diets are the third category, the food enzymes. These are present in raw foods, and they initiate the process of digestion in the mouth and stomach. Food enzymes include proteases for digesting protein, lipases for digesting fats and amylases for digesting carbohydrates. Amylases in saliva contribute to the digestion of carbohydrates while they are being chewed, and all enzymes found in food continue this process while it is mixed and churned by contractions in the stomach. The glands in the stomach secrete hydrochloric acid and pepsinogen, which initiate the process of protein digestion, as well as the intrinsic factor needed for vitamin B12 absorption; but the various enzymes needed for complete digestion of our food are not secreted until further down line, in the small intestine. However, while food is held in the stomach, the enzymes present in what we have consumed can do their work before this more or less partially digested mass passes on to the enzyme-rich environment of the small intestine.Enzyme research has revealed the importance of raw foods in the diet. The enzymes in raw food help start the process of digestion and reduce the body’s need to produce digestive enzymes. All enzymes are deactivated at a wet-heat temperature of 118 degrees Fahrenheit and a dry-heat temperature of about 150 degrees. It is one of those happy designs of nature that foods and liquids at 117 degrees can be touched without pain, but liquids over 118 degrees will burn. Thus, we have a built-in mechanism for determining whether or not the food we are eating still contains its enzyme content.A diet composed exclusively of cooked food puts a severe strain on the pancreas, drawing down its reserves, so to speak. If the pancreas is constantly overstimulated to produce enzymes that ought to be in foods, the result over time will be inhibited function. Humans eating an enzyme-poor diet, comprised primarily of cooked food, use up a tremendous amount of their enzyme potential in the outpouring of secretions from the pancreas and other digestive organs. The result, according to the late Dr. Edward Howell, a noted pioneer in the field of enzyme research, is a shortened life span, illness and lowered resistance to stress of all types. He points out that humans and animals on a diet comprised largely of cooked food have enlarged pancreas organs while other glands and organs, notably the brain, actually shrink in size.Dr. Howell formulated the following Enzyme Nutrition Axiom: The length of life is inversely proportional to the rate of exhaustion of the enzyme potential of an organism. The increased use of food enzymes promotes a decreased rate of exhaustion of the enzyme potential. Another rule can be expressed as follows: Whole foods give good health; enzyme-rich foods provide limitless energy.Almost all traditional societies incorporate raw, enzyme-rich foods into their cuisines- not only vegetable foods but also raw animal proteins and fats in the form of raw dairy foods, raw fish and raw muscle and organ meats. These diets also traditionally include a certain amount of cultured or fermented foods, which have an enzyme content that is actually enhanced by the fermenting and culturing process. The Eskimo diet, for example, is composed in large portion of raw fish that has been allowed to “autolate” or “predigest,” that is, become putrefied or semirancid; to this predigested food they ascribe their stamina. The culturing of dairy products, found almost universally among preindustrialized peoples, enhances the enzyme content of milk, cream, butter and cheese. Ethnic groups that consume large amounts of cooked meat usually include fermented vegetables or condiments, such as sauerkraut and pickled carrots, cucumbers and beets with their meals. Cultured soybean products from Asia, such as natto and miso, are another good source of food enzymes if these foods are eaten unheated. Even after being subjected to heat, fermented foods are more easily assimilated because they have been predigested by enzymes. In like manner, cooked meats that have first been well aged or marinated present less of a strain on the digestive mechanism because of this predigestion.Grains, nuts, legumes and seeds are rich in enzymes, as well as other nutrients, but they also contain enzyme inhibitors. Unless deactivated, these enzyme inhibitors can put an even greater strain on the digestive system than cooked foods. Sprouting, soaking in warm acidic water, sour leavening, culturing and fermenting-all processes used in traditional societies-deactivate enzyme inhibitors, thus making nutrients in grains, nuts and seeds more readily available.

Most fruits and vegetables contain few enzymes; exceptional plant foods noted for high enzyme content include extra virgin olive oil and other unrefined oils, raw honey, grapes, figs and many tropical fruits including avocados, dates, bananas, papaya, pineapple, kiwi and mangos.

Written by Sally Fallon and Mary G. Enig, PhD

 

 

Anemia

Anemia seems to plague anyone who’s ever had IBS and IBD.   I’ve learned the hard way about anemia and supplementation after a cycle of severe flares following iron supplements.  It wasn’t until a biochemist told me that most iron supplements actually feed the bad bacteria that is making us sick, so you are literally worsening your condition.   Ferrous sulfate is the most prescribed iron supplement for anemia, but there are other things you can do to bolster your iron counts.   I now use only cast iron pans and a Swiss liquid supplement called Floradix from your health food store.  Liquid chlorophyll is another iron boosting supplement that you can add to your water bottle.  I add mine to water daily.  Injectable iron is also another option, completely by passing the gut.   Here’s an excerpt from the Breaking the Vicious Cycle website.

Iron Supplements

Elaine writes: Pease do not get vitamins with iron; they encourage all kinds of infections especially in the gut, and iron has had much research done on it re other diseases. No oral iron if you can help it. Just eat the liver pate and if you like liver, eat it at least once a week.

Seth writes: Iron levels and anemia is a tricky subject. Anemia can be caused by many factors, low iron levels being only one of them. Poor iron levels can be caused by a lot of different things as well. For one, the body sequesters iron and hides it when you have an infection. If the ideas behind BTVC are correct, and I think they are, then that means those of us with IBD have an ongoing infection. So low levels of iron may be from bleeding (which a lot of us IBDers suffer from), malabsorption, or in many cases the result of the body trying to hide the iron stores from infectious bacteria.

Taking oral iron, in my experience, is not a great idea. Iron supplement have always caused me GI problems, pain, cramping, etc. Iron can be very harsh on the gut and may catalyze oxidative reactions which can damage the surface of the intestines. Furthermore, many pathogens thrive on iron – and by taking oral iron you may be adding to the bacteria overgrowth problem that the SC Diet is trying to quell.

Iron shots (which I had when I was younger) are painful, but at least bypass the problem of iron on the gut.

There are certain supplements you can take to help absorb iron better. For one, Vitamin C binds to iron in food and helps facilitate the transportation of iron across the intestines into the bloodstream. Lactoferrin, a protein the body uses to bind to iron, can also be useful if taken by supplement. It binds tightly to iron, keeping it from catalyzing oxidative reactions, keeping it away from pathogenic bacteria, and also helps the body absorb the iron. Lactoferrin supplements can be expensive.

Finally, having low levels of iron, as long as it is not impacting your energy levels, is not a bad thing. High iron levels have been implicated in heart disease – whether this has anything to do with infections, which I think it does, is controversial. But nonetheless, having more iron is not good when it comes to heart disease. We have known that women seem to be protected from heart disease until they hit menopause. It was always thought that estrogen was the protecting factor. However, researchers recently found that this was not the case. Women on hormone therapy after menopause were not protected. Now the current thinking is that it is the menses that lead to lower levels of iron that protects woman from heart disease. So after menopause and the menses stop, iron levels build back up and woman are at risk again.

So my non-medical advice would be to not worry about iron supplementation unless it is causing anemia and interfering with your energy levels, etc.

From: http://www.orst.edu/dept/lpi/infocenter/minerals/iron/iron.html#ref16

“During an acute inflammatory response, serum iron levels decrease while levels of ferritin (the iron storage protein) increase, suggesting that sequestering iron from pathogens is an important host response to infection (16). Despite the critical functions of iron in the immune response, the nature of the relationship between iron deficiency and susceptibility to infection, especially with respect to malaria, remains controversial. High-dose iron supplementation of children residing in the tropics has been associated with increased risk of clinical malaria and other infections, such as pneumonia.

16. Beard, J.L. Iron biology in immune function, muscle metabolism, and neuronal functioning. Journal of Nutrition. 2001; volume 131: pages 568S-580S.”

And.. if that isn’t enough information, Ben has kindly forwarded this link to the list. If you scroll down, you’ll come upon the sentence, “Use with caution in Inflammatory bowel disease such as ulcerative colitis or Crohn’s disease.”