Archive for the ‘Digestive Health’ Category

Dr Bieler – Food is Your Best Medicine

Friday, April 8th, 2011

 

During my research I found some very unique individuals who realized that food can act as a powerful healing agent, most of them after years of experience in the medical profession. So, here I would like to present Dr Bieler, an experienced doctor who found himself consistently at odds with the American Medical Association because he insisted that drugs are harmful and advised his patients to follow a therapeutic diet.

Dr Bieler graduated from the Ohio- Miami Medical School in 1916. He suffered severe asthma attacks which worsened as time passed by. While in Medical School none of his professors was able to help him handle or cure his disease, until he met Professor Agustin Levinson. Professor Levinson traveled and gave lectures about healing dietary habits; he advised Bieler to undergo a therapeutic diet to treat his problem with asthma. To Dr Bieler’s surprise asthma was treated and he started to use Levinson’s formula and principles first for himself and gradually for his patients. Dr Bieler concluded that the human body has its own powerful inherent healing mechanisms and that disease can be cured through proper nutrition. He realized that wrong lifestyle choices, toxic diet and synthetic drugs (which had started to be very popular by that time, i.e. the pharmaceutical companies had already gained a lot of power in influencing the mainstream medical practice) were the root cause for most diseases that people suffered from. Dr Bieler was very successful in treating patients from various backgrounds and with very diverse syndromes / symptoms. He had many famous patients such as Greta Garbo, Anthony Quinn, Gloria Swanson and many more. Probably his most comprehensive book is the “Food is Your Best Medicine” which was published in 1965. This is a small paperback book which you can buy very cheap in amazon or in a second hand book shop.

It is very impressive to see doctors who reached the same conclusions as we are now, without them having any of the state of the art facilities or research material that we do. In fact, there is no need for all these, if we simply keep an open mind and are ready to accept the truth even if it contradicts “common sense”. I am not a doctor myself so maybe it was a bit easier for me to adopt a new paradigm about my health but this is not the case for a doctor who has spent many years training and studying this very same medical science he will eventually oppose. I can only convey feelings of gratitude and awe when I find a doctor who has the courage and true sense of responsibility to accept and then support such an alternative medical model that obviously works better for public health.

Dr Bieler created the famous now Bieler Broth which advised his patients to consume every day. It is a super easy broth to make and has astonishing results. The basic concept of this broth, as with many alternative therapies, is that it restores the pH of the body.  The human body reaches its prime condition when pH is alkaline. Most of the modern foods and snacks we love today result in the body’s pH to become too acidic. According to Dr Bieler this is one of the basic reasons why we get sick and I can verify here that this is totally true. One of the first lessons in undergraduate Cell Biology is that the healthy cell’s pH is alkaline; the moment that the cellular pH balance is lost, a whole set of abnormal events take place, it’s like a chain reaction. Wrong pH in the cell means that the proteins and enzymes inside the cell cannot function as they are supposed to or they lose their functionality completely. The cellular biochemical balance is tightly regulated as it is a major factor that determines the condition and state of the cell. Of course it takes years of unhealthy dietary habits for a major devastating disease to establish in the body. By restoring the pH of the body is one the simplest and most efficient ways to reverse disease. Dr Bieler did not take any classes on Cell biology in Medical School so he had to come to this conclusion after years of experience; this makes his wisdom a million times more valuable.

 

Bieler’s Broth Recipe

1 pound string beans, ends snipped

6 medium zucchini (green), ends cut off

2 stalks celery, chopped

2 bunches parsley (cut stems, optional)

Several sprigs of tarragon or thyme, tied together

250 ml filtered water.

 

Put all ingredients in a large pot, add water, don’t freak out that it doesn’t seem like anywhere near enough water, bring to a boil, cover and simmer for about half an hour. Take out the tarragon/thyme, pour into a blender (or use a hand-held blender if you have one of those) and puree everything into a thick soup.

 

 

Sprouted bread

Sunday, January 23rd, 2011

I know that it sounds completely impossible but it exists; it is bread made of sprouted grains of your choice (wheat, spelt, rye etc). Following my articles about sprouts and grains you certainly know by now that unsoaked grains are a big no-no because of all the antinutrients they contain. In fact if you keep them in water after the soaking phase you will produce your very own sprouts which are now full of previously unavailable nutrients. Sadly, conventional bread is made of plain grains (definitely not soaked or sprouted) and although considered healthy it can truly disturb the gut and cause many serious health problems in the long run.

So, what’s the solution to that problem? Quit bread completely? Well, some people do. It’s all about the famous primitive type of diet and since our very very ancient ancestors did not have grains or grain products, apparently they did not eat any them either. Ancient people relied on hunting and fruit / veggies gathering to survive; cultivating wheat came later. Because this primitive period of time is quite a few thousands of years, our genes are adapted to non grain diets. This is true and that is why we cannot tolerate raw grains at all; we don’t have the enzymes to properly digest them, we are allergic to many of the ingredients of the grain itself and once consumed the antinutrients they contain block our own digestive processes. So, we are certainly not meant to eat raw grains.

That’s why we soak or sprout them! Old fashioned culinary traditions always involved at least soaking grains before cooking them in any way. Perhaps the most obvious example of this is the sprouted bread. The ancient and highly spiritual group of Essenes made and ate this unique type of bread; a description of the “recipe” can also be found in the “Essene Gospel of Peace” a first century Aramaic manuscript. This bread is also called Ezekiel bread or manna bread; the basic recipe is the same in any case. The Essene bread is by far the most nutritious bread you can get; its main or even sole ingredient is sprouted grains. Traditionally this bread was “baked” on sun – heated stones. The result is moist, sweet bread which resembles a lot to cakes. You will find many versions of this amazing bread online of you simply google “essene bread”; some include spices, two or more types of soaked / sprouted grains or you can also find the original plain recipe which works just fine.  I certainly do not expect you though to bake it under the sunJ, an oven will do just fine…

Here is by far the most complete and easy recipe I found myself.

Details about the sprouting process.

The variety of wheat suggested for this recipe is hard red winter wheat which is a good choice sprouting wise. Make sure you get uncooked, whole grain unsprayed grains. Two cups of wheat will give about 4 cups of dough which is enough for one loaf. Once the wheat is sprouted (will take about 3-4 days and their taste will be sweet) a food processor or meat grinder will convert the sprouts to the dough. Skip the last rinse of the sprouts so that they are not too wet.

The resulting dough should be juicy, sticky, mottled light and dark, and sort of raw hamburger in consistency. If you believe that any kind of (soaked always) nuts or fruit would give some extra taste to your bread, now’s the time to put them in. If you go for dried fruits you should first soak them in hot water for at least 20 to 30 minutes.

Shaping Your Sprouted Grain Loaves

If your dough is ready, let it rest for about half an hour and then proceed to the next step. Wet your hands and take up a quantity of dough. One handful makes a nice small roll; a double handful is makes a small loaf. Work the dough for a while to get out any air pockets and then shape it into circular, sort of flattened loaves. Place them on a lightly oiled baking paper sheet.

Baking Sprouted Grain Bread

Bake for approximately 2 1/2 hours at 120 C/250 F, until the outside is firm (but not hard) and the bottom springs back slightly after a gentle prod with the thumb. The inside will be quite soft and moist. To prevent the loaves from drying out, you can spray them with water before and during baking, or place a pan of water in the oven during the baking; this will keep the atmosphere in the oven humid and will allow for the bread to have the ideal texture and taste when finished.

Allow the loaves to cool on wire racks and then you can store them in sealed plastic bags. This bread can stay out of the refrigerator for up to 3-4 days; in this way it will keep its moisture and unique texture. In the fridge it will last for four weeks and finally you can also freeze it with no problems at all.

Charcoal Miracle

Saturday, October 9th, 2010

I have been reading a lot about medicinal charcoal lately and I must say I am simply amazed at this little forgotten miracle. It seems that activated charcoal acts as a powerful absorbent of toxins and poisons. Science cannot properly explain this ability so far; in a way it remains a mystery of nature, but the results are nothing less than extraordinary. What scientists believe is that the charcoal particles have a particularly complex surface comprising of a network of crevices, tunnels and cracks that increase impressively the total surface of each grain; a 1 cm cube unfolds to a thousand square meters! It is believed that this structural characteristic of charcoal is what gives it the ability to absorb toxins and poisons; molecules like that get trapped and are held in the mysterious network on the surface of charcoal grains by electrostatic forces, capillary action and probably more types of unknown interactions. It is considered completely safe though and all hospitals use it for acute cases of poisoning of any kind; it is even given to pregnant women! It can be used both externally and internally. It is truly a universal first aid available for all of us.

But what is charcoal anyway? Definitely not a drug or mineral; minerals are inorganic. In some cases it is listed as food supplement but this is totally wrong since it is completely inert and indigestible, at least by humans. In a sense, charcoal is a class of its own as there are other substances or compounds to classify it with. Basically, when wood burns, there is often not enough oxygen to allow for complete combustion. Water evaporates and the carbon of the wood is converted to the black charcoal material left after a camp fire is over. Medicinal charcoal, is converted to fine powder first and then undergoes one extra step of activation, where it is subjected to steam or air at high temperatures. This increases its ability to absorb toxins and poisons. This activation protocol erodes the surface of the grains even more thus creating an even more complex superficial landscape, hence the enhanced ability to absorb bad stuff!

For treating external infections or wounds you basically mix 1-2 tablespoons of charcoal powder with the necessary amount of water to make a paste. Spread this paste on a piece of cloth, place and fix (with plasters etc) on the affected area. A thin plastic film will lock in the moisture and speed up the process. If you refresh with a new quantity of charcoal paste every 6-8 hours, you can ensure the best possible results.

When it comes to internal uses, most people take charcoal for different kinds of digestive disorders like upset stomach or diarrhea. Certainly charcoal can act super fast to relieve the above or related conditions since it naturally absorbs gases and toxins. The truth is that charcoal can be used for hundreds of poisons like arsenic, mercury, pesticides, strychnine, warfarin etc. It is also effectively used for detoxification in drugs overdose cases (barbiturates, Prozac, aspirin, cocaine, morphine, opium, paracetamol etc). Activated charcoal is recommended by the Poison Control of America, including the Animal Poison Control Center. As mentioned above, activated charcoal is used in hospitals and clinics around the world mainly for the poisoning and drug overdose cases but it is also widely used in hemoperfusion cartridges, kidney and liver dialysis units, breast cancer surgery, wound dressings and indeed many cases, to ensure a toxin free environment.

The magnificence of charcoal does not stop in human or animal body though. Activated charcoal products are efficiently used to clean the air from bad odors, purify water, deodorize garbage containers and pet areas; it is like a magical substance which is able to absorb all the bad stuff out there, solid or gases, no matter where they are. ..

There are 2 books I really want to recommend about charcoal

  1. Charcoal Remedies. com, the complete Handbook of Medicinal Charcoal and its Applications by John Dinsley
  2. Activated Charcoal: Antidote, Remedy and First aid by David O. Cooney

    Whole grains and Sprouted goodness

    Monday, September 20th, 2010

    health benefits of sprouts
    I bet you cannot even guess how amazing sprouts can be… Soaking grains and beans not only neutralizes inhibitors that can interfere with our own enzymes and absorption processes but it also releases plenty of previously unavailable nutrients. The first stage is an overnight soaking which deactivates powerful inhibitors, at this point grains and beans are more than safe to consume. But you can take it one step further to the second stage which is the sprouting process requiring further soaking up to 2 – 5 days maximum depending on the type of grain or bean used. The fact that grains and beans should be soaked first before consumption was very well known a couple of generations back and all traditional recipes from around the world required soaking before using them in cooking. Sadly, this important step was sacrificed in order to satisfy the speed we all need when it comes to preparing our meals. let me explain a bit more the biology and the chemistry behind this case.

    It seems that the sprouting process releases an impressive amount of previously inactive nutrients. From a botanical point of view, both seeds and beans are the keepers of the future plants. They encase and protect the plant embryos and they also have loads of nutrients stored for when the new plant is going to need them. It is important for these nutrients to become biologically available when the baby plant is actually going to need them; if you think about it, the same happens with humans, mothers produce milk after giving birth to their babies, in order to feed their little ones with fresh food. While seeds and beans act as storage only and cannot possibly produce de novo any new nutrients, they keep their valuable materials inactivated until it’s time to feed the baby plant. They can do this because they have powerful enzyme inhibitors which block the premature release of the nutrients. The problem is that these inhibitors can act in exactly the same way in the human body, if consumed without neutralizing them first; the inhibitors can deactivate our own digestive enzymes making digestion a strenuous process for our body. Another important inhibitor found in whole grains is phytic acid, a substance present in all seeds and beans which prevents the absorption of important minerals such as calcium, zing, magnesium, iron and copper.

    Although whole grains are the holy grail of healthy nutrition at the moment, there are some aspects of their biology which have been consistently ignored. For sure they are sources of really complex carbohydrates which are essential for digestive health and loads of fiber. The problem is that these carbs are literally too complex for the human physiology and in order for our digestive system to make a decent effort to break them down, it takes a massive amount of digestive enzymes and a lot of mechanical effort. Despite this effort, the complex carbs found in whole grains can never be broken down completely in our guts; big undigested chunks remain in the intestine serving as food for bacteria living there, which in turn produce loads of gases, hence the bloating many people suffer from. The human digestive system is not designed to handle such complex molecules, it is biochemically impossible; we just cannot handle them…

    So what is the bottomline here? That grains and beans cannot be consumed without pretreating them so that first all the bad stuff (enzyme inhibitors, phytic acid, complex carbs) are neutralized or partially broken down and second loads of nutrients to be released! The “special pretreatment” whole grains have to go through is a simple soaking, which happens to be the first stage for sprouting  indeed! A basic knowledge that was very popular 100 years ago, water helps make the grains and beans more digestible, full of nutrients and totally safe for consumption; but this is only the first step to an amazing sequence of different biochemical events…

    The sprouting process begins with the absorption of big amounts of water by the seeds and beans. The water activates a second set of enzymes which neutralize the unnecessary inhibitors, opening the way to quickly activate massive amounts of nutrients which the baby plant needs as soon as possible. The following nutrients become available during this phase:

    • Vitamin C
    • Vitamins B (especially B2, B5 and B6)
    • Carotene
    • Active digestive enzymes which help our own digestion.

    Small amounts of certain irritating for the human body substances remain in the sprouted seeds and beans which can be easily neutralized with light cooking such as steaming.

    Almost all seeds and beans can be sprouted and consumed with grand exception of alfalfa seeds.  Although very popular, this seeds have been found to inhibit the immune system and can contribute to inflammatory arthritis and lupus. Alfalfa seeds contain an amino acid called canavanine which can be toxic to man and animals when taken in quantity. This amino acid is not found in mature alfalfa plants because it is metabolized in later developmental stages.

    Coconut Oil

    Sunday, May 23rd, 2010

    Coconut oil is a saturated type of fat. Below 76 F it is solid and above this temperature it is liquid. The family of saturated fats also includes traditional old fashioned butter, lard and palm oil. Unfortunately, saturated fats are falsely considered to be responsible for heart disease thus most people avoid them as if they were devil himself. My posts on cholesterol and atherosclerosis will provide plenty of material for people interested in clarifying this misunderstanding. This unfair confusion started when misleading information came out a and amplified by the medi beyond control. At the same time, aggressive marketing campaigns promoting artificial refined vegetable oils and margarines as  healthy alternatives to the satanic and unhealthy saturated fats. The fact is that when butter and lard were used,that is until 1930, heart attacks were responsible for less than 3,000 deaths per year in USA. Then suddenly in 1950 when margarine and vegetable oils had already taken over the world, myocardial infarction was already claiming 500,000 lives every year. Apparently there is something very wrong with this picture…

    Consider that native populations in Asia follow a diet heavily based on coconut products, overall extremely high in saturated fats but are free from cardiovascular disease and diabetes. Coconut oil is very healthy, biochemical and physiological scientific data prove this every day now. The fact that it is saturated makes it an excellent choice for cooking. All saturated fats are very stable at high temperatures; their chemical structure is not altered by high temperatures at all.

    Except for this, coconut oil has also been found to have significant antimicrobial and antiviral properties. This makes a big difference during digestion, when the contents of our stomach proceed to the gut. Basically the gut and the digestive tract in general is physically a barrier between the internal part of the body and the external environment. The food we consume is full of bacteria, dust and many other potentially problematic things. It is critical for our body to prevent all these dangerous stuff from being absorbed by the gut along with the valuable nutrients. So, if the very oil we cook our food into is antimicrobial, imagine how much this cleanses the food from harmful bacteria and what a great relief this is for our body’s defense systems! Coconut oil naturally consists at least 40% of a fatty acid called Lauric acid. This  fat was found in breast milk and intensive research since the 60s has shown that this specific substance is mainly responsible for the antiviral and antimicrobial protection breastfed babies receive from their mums. Further research shows that the human body uses lauric acid to produce a substance, which attacks and literally dissolves the membrane many viruses are covered with in order to be able to attack and infect healthy cells. Hence Lauric acid protects us from viral infections in a very dynamic and proactive way.

    Finally ladies, you will be happy to know that coconut oil has anti-aging and incredible weight loss properties!The following funny experiments summarizes it all :)  In the 40s, determined farmers used coconut oil to fatten their animals. To their surprise they instead became lean and slim! Coconut oil has the ability to stimulate thyroid function; this means elevated metabolic rates and more efficient fat loss even while you sleep! In the presence of adequate thyroid hormone, cholesterol is converted in extremely important hormones (anti-aging steroids, progesterone, pregnenolone etc) that fight off heart disease, obesity, cancer and other degenerative diseases. The poor farmers of the story were obviously very disappointed to see their animals lean and fit so when it became known that coconut oil stimulates the thyroid function (leading to weight loss), they tried to feed the animals anti – thyroid drugs to shut the thyroid gland down and make them fat. While that happened, they also developed cancer in higher rates, messing up with the farmers’ ambitions once again. Then, they realized that they could have the fattening result without the immediate cancer problems if they just fed their livestock with soy bean and corn! Probably no company selling vegetable oils would ever promote these facts…

    It is true that there is a great deal of contradicting information out there about proper nutrition and health so it is imperative to look at the scientific facts when it comes to making a decision in the supermarket. Unfortunately most commercials and marketing campaigns serve an entirely different purpose than that of public health so it is our responsibility to learn what is healthy and apply that knowledge to our everyday lives.

    Treat Leaky Gut Syndrome and Restore your Digestive Health

    Thursday, May 20th, 2010

    In order to properly address the Leaky Gut syndrome, a proper digestion must be restored. There are three strategies that can be easily combined. First a diet rich in raw fruit and vegetables (which are rich in nutrients and natural digestive enzymes) will provide extra digestive help to our gut. Also, it is of massive importance to incorporate sprouted beans and seeds in your diet. Sprouts have 10 -100 times more enzymes and nutrients than raw fruit and plants. That tiny little sprout has an impressive amount of nutrients and active enzymes accumulated in it.  The process of sprouting triggers a great number of biochemical reactions in the seed. A massive amount of stored nutrients that are destined to nourish the plant embryo must be activated in order to fulfill their purpose. This is where the enzymes play their important role. Originally both the enzymes and the nutrients are safely stored in the seed in a dormant state.  During the sprouting phase, the seed absorbs a lot of water and this triggers the activation of the inactive enzymes. When the enzymes are fully functional, a whole set of reactions will take place and facilitate the activation of the rest of the nutrients and many more important substances. The above process reaches its peak during the 3rd -5th day of sprouting.

    For example, a sprouted mung bean has:

    • The carbohydrate content of a melon
    • The amount of vitamin A of lemon
    • The amount of vitamin B1 of an avocado
    • The amount of vitamin B2 of a dry apple
    • The amount of vitamin B3 of a banana
    • The amount of vitamin C of a loganberry

    Also you can get supplements of digestive enzymes to support your digestion. The undigested foods in the gut will need some extra help to dissolve so this supplementation might be necessary for some of us. The extra amount of enzymes will dissolve the trapped food waste and will help to cleanse and heal the gut. You will need a good mix of all three categories of enzymes: Lipase (for fats), protease (for proteins) and amylase (for carbs). Finally taking probiotics can help restore the bacterial balance in your gut. A controlled intestinal flora protects the gut cells, ensures proper absorption of nutrients and supports the healing of inflammation that Leaky gut syndrome is heavily associated with.

    The bottomline of the above guidelines is that the gut needs to be cleansed in order for the Leaky Gut Syndrome to be treated. Certain herbs have the ability to facilitate with this task and you might consider supporting yourself with them. Here are three that I recommend:

    • Cascara Sagrada – This plant extract helps to stimulate the muscles of your colon to contract, helping to push waste out of your body. It also helps strengthen and tone your colon, bringing bowel function back to normal.
    • Slippery Elm Bark – This herb acts as an “internal soother.” It absorbs toxins which can cause intestinal imbalance. It helps stabilize gastritis, diarrhea, irritable bowel syndrome, and even hemorrhoids.
    • Peppermint Leaf Extract – One of nature’s oldest and best tasting natural herbs. Studies have shown that it shortens the time food spends in your stomach. It helps you digest food before it goes into the intestines and colon

    The leaky gut syndrome is maybe one of the most serious and difficult to diagnose conditions. It can affect the body in multiple levels and cause very diverse chronic conditions as well as weight gain and eventually obesity. If you are on a weight loss regime, it will make a massive difference to eat foods with natural digestive power. This will help you substantially towards your fat loss goals and will improve your overall health and energy levels.

    Indigestion and the Leaky Gut Syndrome

    Monday, May 17th, 2010

    In this post I would like to start highlighting a very common,yet usually undiagnosed condition that can affect us all; indigestion and the Leaky Gut Syndrome. As it is a pretty big topic I am going to split it in at least 2 posts. I hope you will find this info interesting and of value :)

    Insufficient digestion is the underlying source of many health problems.  As we age, the amount of digestive enzymes our body produces drops significantly. After our 20s this ability drops 13% every decade. This means that our digestive capacity lessens as well. The body’s ability to process food is slowly reduced. The fact that most of us have no portion control when it comes to food, easily completes the mechanism of the occurring imbalance. Poorly digested food in the gut is a source of bacterial infection because harmful bacteria get the chance to overgrow and produce toxins. The beneficial intestinal bacterial flora is diminished and our gut is infected and inflamed. The best case scenario is that indigested materials will accumulate in the gut for years and years to the point that many people will “carry” an extra 10-20 pounds of petrified waste trapped in their gut. Even this results in the amount of nutrients absorbed by the gut to be greatly reduced, abnormal bowel movements and function.

    The worst case scenario is a condition called the “Leaky Gut Syndrome”. Due to the extensive inflammation, the integrity of the gut surface is disrupted. This means that toxins and undigested food particles can now leak directly to the blood stream and migrate anywhere in the body causing systemic (and completely irrelevant to the digestion itself) problems. The Leaky Gut Syndrome has been associated with an impressive list of chronic conditions such as:

    • Irritable Bowel Syndrome (IBS)
    • Asthma
    • Fatigue – Abnormal Tiredness
    • Eczema
    • Arthritis
    • Bloating
    • Chronic Fatigue Syndrome
    • Endotoxemia (toxins in the blood)
    • Acne
    • Liver dysfunction
    • Constipation
    • Headaches
    • Abdominal pains
    • Migraines
    • Obesity
    • Gastro-intestinal bleeding
    • Hemorrhoids
    • Sinusitis

    You may think that the above list is an exaggerated one, but in fact there are many more serious conditions related to LGS. In fact this disease can easily devastate the body and mind by allowing the free circulation of toxins through the blood to even the most sensitive and valuable systems like the brain,liver and kidneys. A condition called toxemia (presence of toxins in the blood) can be quite common.

    A big part of this problem is our diet. The harmful bacteria that multiply like crazy and cause severe inflammation do not just use the undigested food particles but they tend to love sugar and refined carbs too! Therefore big portions of the wrong types of food will produce the worst result ever, leading to a very sick and unable to function gut.

    I will be posting a series of articles for treating LGS in the near future.