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Showing posts with label intolerance. Show all posts
Showing posts with label intolerance. Show all posts

Saturday, 11 July 2015

The top 10 foods that help to HEAL your damaged gut

If you have any digestion problems at all, or don't have "perfect" bowel movements daily... if you have constipation, diarrhea, bloating, gas, or just don't go regularly, then you NEED to pay attention to these foods I'm going to show you today.  I'll also show you some powerful nutrients at the end that are proven to help HEAL a leaky gut.


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These foods can dramatically improve not only your digestion, but your immune system as well, helping to keep you from getting sick! 

In addition, poor gut health is one of the main causes of autoimmune diseases (including Thyroid problems), and some researchers think that one of the required conditions for an autoimmune disease to exist is leaky gut.

Some of the main causes of gut problems are:
 
  • Chronic stress (VERY important to control your stress)
  • bacterial imbalances (we'll discuss more below)
  • Poor diet
  • Excess toxins and gut-harming lectins


Please note if you have food intolerances to foods such as gluten, dairy, or various grains, you'll still need to find out about those intolerances and get rid of those foods in your plan if you're going to completely fix your digestion issues. 

It should also be noted that grains and legumes have the highest concentrations of any foods of gut-harming lectins.  While some people may be able to get away with eating a lot of grains and legumes without any noticeable harm to their gut, many people need to minimize or eliminate grains and legumes in order to heal a damaged gut.

But aside from food intolerances and removal of gut-harming foods, I think you'll be amazed to see how rapidly your digestion and bowel movements improve once you start incorporating a LOT of these 7 foods we'll discuss below! 

This is important... even if you're already eating 1 or 2 of these foods below, it's MUCH more powerful to include as MANY as possible to dramatically improve your digestion.

So what exactly are we talking about... well, we're talking about probiotics from fermented foods, and also prebiotics to help FEED your gut bugs.

Unfortunately, today’s modern diets are processed, pasteurized and basically ‘dead’ foods most of the time. What happens when people eat a diet heavy in processed, ‘dead’ foods, is that harmful bacteria can take over in the digestive systems, causing many problems—not only with the digestive system, but the body as a whole.

Many diseases start in an unhealthy environment in our guts. And this becomes even worse from taking antibiotics. While antibiotics can kill dangerous pathogens, they also kill off the healthy and beneficial bacteria in our bodies as well.

Probiotic actually means "for life," and probiotics like lactobacillus, plantarum and bifidis help immune cells fight disease, prevent diarrhea and constipation, protect the mucous lining of the intestine, assist digestion and provide the proper nutrients for healthy blood cells. Probiotics are also responsible for the manufacture of B vitamins and vitamin K right in the intestines where are immediately absorbed.

Eating too much unhealthy, processed, starchy or sugary foods can cause bad bacteria to grow out of control, making our immune systems weak, and affecting our ability to metabolize and synthesize vitamins and nutrients.

The intestines also function as one of the body’s most important immune defenses. In fact, 70-80% or so of the body’s immune cells are present in the intestines. Of course our immune systems protect us from dangerous viruses, bacteria, and parasites, but they also control responses to foods and food allergies as well.

Negative changes in our intestinal flora can be associated with inflammatory bowel disease, cancer, cardiovascular disease and metabolic syndrome. It is now thought that many allergic reactions, asthma, and even obesity are tied to bacterial imbalances in the gut.

The good news though, is that adding the right types of probiotics and good bacteria will maintain or restore a healthy balance in your intestinal tract and improve overall health in the entire body, and fight aging.

Although we typically think of probiotics benefiting just the intestines, they actually benefit the entire digestive system, including the mouth, throat, stomach, etc.

Some of the other ways probiotics can benefit your body:

•    Probiotics can help prevent wrinkles and give you a glowing complexion by eliminating the toxins and fighting free radicals that can damage skin and cause early signs of wrinkling and sagging. And probiotics help you digest your food better, so you get more nutrients in your body.

•    Probiotics can help you burn fat better by reducing cravings for carbohydrates, sugar and alcohol and help you have more energy to be more active.

•    Probiotics help to protect your liver which is reflected in your skin and eyes. When you keep toxins from building up in the liver, you have younger looking skin with less liver spots, moles and skin tags, and you have bright, clear eyes.

•    Probiotics help your hair and fingernails grow faster and stronger by keeping the blood vessels surrounding your hair follicles nourished. Healthy blood nourishes hair, skin and nails. Probiotics also help to break down proteins in the diet that benefit hair and nails.

So what are the best sources of probiotics?

Kimchi (pronounced Kim Chee) -This traditional spicy Korean condiment is made of fermented cabbage and other vegetables and seasoned with salt, garlic, ginger and chili peppers. Fermented vegetables make them easier to digest as well as increasing the vitamin levels.  I like to have some Kimchi with my morning eggs for an extra daily probiotic boost...mmm, tasty! 

The types of beneficial bacteria in Kimchi are quite different than the organisms in yogurt and other fermented foods, and variety works best when it comes to probiotics!

Kombucha Tea - This tea is made from a culture of symbiotic beneficial bacteria and yeasts that has been popular in China for thousands of years. Kombucha contains many important amino acids, B vitamins, and powerful substances that can enhance your immune system. It’s also thought in health circles to help prevent cancer.  It may not be the "cure all" that many people make it out to be, but it's very healthy for your gut for sure!

Yogurt - Avoid the sweetened, heavily processed yogurts, and instead go for unsweetened, plain, organic types of yogurt. A good plain full-fat greek yogurt can be amazing with berries, nuts, and a little stevia!  And be sure the label says, “Live cultures” to be sure that it's not pasteurized after culturing.

Kefir - A cultured milk product and is generally helpful to those with lactose intolerance. Kefir contains different types of beneficial bacteria than yogurt does, as well as beneficial yeasts. Kefir contains more bacterial strains that remain viable in the digestive system, increasing the likelihood of intestinal colonization.  As with yogurt, try to avoid the sweetened varieties and get plain full-fat kefir and then add your own stevia and/or vanilla if you need it a little sweeter.  Kefir is great to use in smoothies! 

Remember, it is well known that in the Caucasus Mountains of eastern Europe, that natives to that area drink kefir daily throughout their lives and routinely live to over 100 years old.  Just remember THAT when some "guru" out there on the internet tells you that that all dairy is bad for you.

Sauerkraut - This cabbage dish has been salted and lacto-fermented over a period of weeks. The healthy bacteria in sauerkraut produce beneficial enzymes as well as having anti-carcinogenic substances.  Make sure it’s fresh and not canned sauerkraut which is likely to be “dead” from the heating during canning.

Tempeh - A healthier form of fermented soybeans (generally soybeans are not a healthy food-unless they are fermented). This soy food is easier to digest and provides many valuable vitamins and nutrients, as well as protein, calcium and iron, but without the antinutrients that non-fermented soy contains. The mold that is produced from the fermentation produces a natural antibiotic that strengthens the immune system.

Fermented drinks - Besides kombucha and kefir, there are beginning to be many fermented fruit and vegetable drinks showing up on the shelves of many healthy grocery stores and health food stores. One of my favorites is called, “Inner Eco”, which is a fermented coconut water, and can be found at Whole Foods and other health food stores or specialty stores. This product contains one of the highest concentrations of beneficial bacteria that I've seen with over 100 billion probiotics per Tablespoon, and at least a dozen strains!  I've also found a beet kvaas (fermented beet drink) at a local health food store that I really enjoyed.

Some people don’t enjoy the taste of fermented drinks like kombucha tea, so what I often suggest for them is to mix kombucha tea with regular iced tea to balance the taste.  Personally, I love the taste of most brands of kombucha tea, and some of the newer flavors brewed with ginger (or other flavors) in them too are really delicious in my opinion.

In addition to the naturally fermented foods we’ve talked about here, considering that we consume a lot less bacteria in our food compared to our natural ancestral diet, I think one of the smartest supplements you can take to FIX your digestion problems and boost your immune system is a probiotic…

Something that I personally use, and is fairly new on the market is called: Pro-X10

It's one of the most powerful probiotic supplements that I've seen yet to date… it also uses a patented technology called micro-encapsulation which prevents most of the probiotics from dying in your stomach and making it to where they need to be... this gives Pro-X10 the equivalent of 50 Billion CFU compared to other probiotic supplements since much more survive through to your intestines.

But perhaps most interesting ingredient in Pro-X10 is something called Actazin™ ... this unique substance supports the regeneration of gut-lining cells, as well as enhanced gut lining protection. This means that even if the gut lining has been damaged by exposure to harmful compounds, including dangerous wheat fragments like gluten and gliadin (which most people’s guts have been damaged by), Actazin™ shows strong promise in being able to help heal the damage and return the gut to normal function.

So if you want to fix your digestion, heal gluten damage, reduce GI inflammation, and improve your bowel movements, definitely try out Pro-X10 ... I'm very excited about this product.


Don't forget about Prebiotics:

With all this talk about probiotics, please realize that it's quite possible that prebiotics are just as important for gut health.  Prebiotics are basically fibers and resistant starch from various plant foods that FEED your gut bugs and help the GOOD bugs multiply.  On the other hand, sugar in your diet tends to feed the BAD bugs, while fiber feeds the good bugs.

Without getting into excess detail on the topic of prebiotics, just realize that if you're getting a good variety of fruits, vegetables, and nuts, you probably get plenty of prebiotics daily.  It's also important to pay attention to your ratio of sugar to prebiotics.  Basically if you eat more sugar (from candy, sweetened drinks, ice cream, cakes, etc) and not enough fiber, you're probably feeding your BAD bugs more than you're feeding your GOOD bugs, and therefore, you're setting yourself up for gut imbalances and poor health.

In addition to prebiotics feeding your good gut bugs, there are certain polyphenols and other antioxidants that feed your good bugs too... such as certain phytochemicals found in coffee, red wine, pistachios, cocoa, dark chocolate, and other superfoods.

Here is an article I wrote on the gut benefits of red wine.  And here is another interesting article on the gut benefits of pistachios.   And here's an article on the gut benefits of dark chocolate and cocoa.
Please refer to my blog for these articles. 

Other Powerful Nutrients that can help to heal a damaged gut:
  • Licorice Root - 500mg once or twice a day seems to be the recommended dose.  Licorice root is not supposed to be used long term, but just for a couple months during a gut healing protocol.
  • Digestive enzymes - This is often overlooked, but enzymes can help to FULLY digest your foods, since partially digested foods can add more damage to your gut walls.  I personally use this digestive enzyme from a company that I trust.  It's the most complete digestive enzyme I've found.
  • Glutamine - 5 to 10 grams per day added to a drink (I do 5 grams before bed since it is theorized to help improve growth hormone release too).  Glutamine is known to be a direct rebuilding nutrient for your gut walls.
  • Don't overlook your gut health!  Remember the old saying from Hippocrates, the father of medicine... "All disease begins in the gut".  That also means that all HEALTH starts in the gut too.

PS -- if you liked today's article, please send this page on to any of your friends, family, or co-workers that would enjoy it.

Mike Geary
Certified Nutrition Specialist
Certified Personal Trainer

Saturday, 4 July 2015

The TRUTH About Gluten

pretty-wheatThere’s a LOT of confusion out there these days about whether gluten is a real hazard to your health or not.

Even many news reporters on popular national TV shows have frequently shown the story from 2 totally opposite sides of the spectrum, highlighting some experts that say gluten only negatively affects a small % of the population that is officially “gluten-sensitive” or people that have Celiac disease, while highlighting other experts that say gluten is affecting a very LARGE portion of the population with various inflammation and auto-immune related health problems that most people don’t realize.
So I’m bringing in one of the experts that I’ve found on this topic, to clarify exactly how gluten could be affecting YOU… did you know that gluten could possibly be causing “tiny holes” to form in your intestines (aka, leaky gut) from the chronic inflammation that gluten can cause… and can also be causing nutrient deficiencies from damage to specialized cells in your intestines that control nutrient absorption.
Read on…

The TRUTH about Gluten

by Kelsey Kale –  Natural Food Chef & Nutritionist
One of the most common objections I get from people when I mention about the benefits of going gluten-free or grain-free is, “Well, yeah, I would cut it out – but I don’t have a problem with gluten.”
While this may be true for a small percentage of the population, more studies are showing that even those of us who think we “don’t have a problem with gluten,” are actually experiencing life-depleting side effects from eating it – but we just don’t know it.
It’s not that these symptoms are hidden necessarily (though sometimes patients with celiac disease have no visible symptoms right after they eat gluten) – more often we blame our symptoms on something else, and we forget to consider gluten as the source of the problem.
The Secret Ways Gluten Is Hurting You
Consider these facts:
>> Responses to the ingestion of wheat can be divided into three types… Let’s start with some basics. There’s a difference between being “allergic” to gluten, having celiac disease, and just being gluten sensitive.
Allergic responses like skin rashes and breathing problems appear to be related to a variety of wheat proteins. Studies done with purified wheat proteins that tracked specific autoimmune antibodies in patients’ blood showed that 60% had antibody responses to α-gliadins and β-gliadins, 55% to γ-gliadins, 48% to ω-gliadins.
On the other hand, certain wheat reactions, like WDEIA or “Wheat Dependent Exercise Induced Anaphylaxis” (a tongue twister, I know!) are syndromes that are known to be caused by a specific type of grain protein, ω5-gliadins.
It’s important to note that those with gluten sensitivity don’t experience their reaction in the same way that those with celiac disease do (though it may feel like it) – gluten sensitivity is not the same autoimmune response as celiac. People with gluten sensitivity have more of a reaction such as “set up a barrier to fight this one time irritant”, while those with celiac disease start building an internal army and develop specific antibodies to gluten so they’re constantly prepared.

Celiac Disease is 4 times more common today than it was 50 years ago.

Doctors and scientists are seeing that the popularity of gluten free diets isn’t just a fad – the actual number of people with a real autoimmune response to gluten is going up. An autoimmune response is more serious than an intolerance because this response causes your body to begin to attack its own cells. An intolerance or sensitivity to gluten is less severe and is more like your reaction to a cold or parasite, which attacks the “invader” but not your body.
This increase in celiac disease is likely due to a combination of the constant experimenting and hybridization of the wheat plant in an attempt to increase growth rate and the amount of grain each plant grows. There’s also the fact that wheat and flour based products now make up a large majority of the average person’s diet (even in countries like China where rice was a staple, wheat-based products are beginning to take over and instances of gluten-related illness are beginning to rise).
Also, because there are no testing measures in place to determine if these newly developed “franken-grains” are safe for human consumption (or if the newly created plants present any side effects when eaten by humans), we’re being served something called “wheat” that’s actually a far cry from the original plant that our grandparents knew and loved.

As many as 29% of us may have a gluten allergy or intolerance and do not know about it.

In a study published in 2007, researchers took gut biopsies from celiac patients as well as patients with no gluten-related symptoms. Five out of six of the patients “without symptoms” showed inflammatory autoimmune blood proteins when they were exposed to gliadin (a component of gluten).
Similar studies done on populations in the UK and Germany showed that when tested, 3 times more people were sensitive to gluten than they originally thought.
These “autoimmune blood proteins” are markers that tell the body to create a system-wide inflammation response (especially in our intestines). This happens for two reasons: One, it helps our body get rid of the offending gluten as quickly as possible; And two,  it sends us a painful message telling us not to eat that food again.
This full-body inflammation creates stress in our digestive tract and can lead to tiny holes in our intestines (known as “leaky gut syndrome”) that allow small particles of undigested food to pass into our bloodstream. This causes even more inflammation throughout the body. This inflammation also kills the specialized cells in your intestines that are designed to absorb nutrients, which can lead to malnourishment and “nutrient starvation” – even if you’re overweight.
It’s even been thought by some researchers that for every 1 person with celiac disease (an estimated 1.8 million Americans) there could be at least six or seven people with “non-celiac gluten sensitivity”. This means that gluten sensitivity may affect upwards of 10-12% of the general population (that’s another 10.8 – 12.6 million people!).

Eating Gluten Can Lead To Other Allergies

>> Gluten sensitivity can also cause dairy intolerance. This is because the enzyme we need to digest the milk sugar lactose (an enzyme called “lactase”) is created by the cells in our small intestine, and these cells can be killed by inflammation caused by eating too much gluten.
>> Lastly, celiac disease is determined by the number of antibody markers found in your stool or blood. The benchmark for beginning to diagnose celiac disease using a blood test is an antibody count of 30+. If you meet this number or higher you are likely to be diagnosed with celiac disease. If you score even 1 point below this number, you technically don’t have celiac – but you will definitely still feel all the painful effects of gluten.
NOTE: Having a high inflammatory blood protein count doesn’t always mean you have Celiac, so it’s best to consult your doctor and participate in a panel of tests before diagnosing yourself.

The Effects Add Up…

Your reaction to gluten may not be strong enough to worry you. A little bit of bloating here, mild swelling in the joints there – no big deal, just a little embarrassing… right?  Wrong.
Over a period of time (let’s say a few years) low levels of inflammation in the body start to add up. Even if you don’t experience any immediate negative effects from eating gluten (or your reactions are “tolerable”), you could be doing long term damage to your body.
For example, remember that this inflammation may be killing off the cells in your small intestine that are designed to absorb nutrients, which can leave you both fat and starving. And chronic inflammation anywhere in the body has full-body effects — chronic inflammation has even been linked to terminal illnesses like cancer and heart disease. Every bite counts.
********
Mike’s Note:  Beware of many new “gluten-free” packaged and processed foods that are on the market these days… Most times, these gluten-free processed foods just simply contain highly refined flours such as rice flour, tapioca flour, and corn starch which have severe effects on your blood sugar and insulin levels. Many “gluten-free” processed foods also still contain very high sugar levels.  Junk food is still junk, even if it is “gluten-free”.

Can you HEAL gluten-damaged intestines?


A couple things on this…
1.  There’s a unique ingredient called Actazin in this powerful probiotic supplement that shows strong promise at being able to help HEAL and regenerate gluten-damaged gut-lining cells.  You can read about it at that page.
2.  It’s also well known that Kefir (kefir is generally more powerful than yogurt in terms of both probiotic quantity and variety of strains) can have a powerful healing effect on the digestive system when used regularly because of the unique probiotics.  Kefir is also generally 99% lactose-free since the microbes consume most of the lactose in the fermentation process, making kefir one of the easiest to digest dairy products.
3.  If you’re like me and you stay gluten-free most days of the week, but still eat wheat based foods when traveling or at restaurants, there’s a new and very interesting ingredient called GlutenGone in this enzyme product that I use on the 1 or 2 days a week when I might dine out and eat some foods high in gluten.  I see it as a sort of “protection” against gluten damage for those occasional days when I do eat grains.
Lastly, on this same topic, if you’re not yet convinced of some of the potential health detriments to eating wheat and gluten, make sure you’ve also read this article:

11 Ways that “whole wheat” can damage your body