Good Food, Good Diet, Good Life: Starches

Good Food, Good Diet, Good Life: Starches

The first week of my detox program was rough but this week I am picking up strength.  I am sleeping better and most of the achyness is gone.  The first week I had a gnawing hunger that would not go away no matter how much I ate.  This week I am satisfied with my purification shake, salad and veggies three times per day.  In the last couple days I have noticed my energy increasing, my skin clearing, and I have lost six pounds!)

One of the important aspects to this detox program is the elimination of grains.  Most of my patients do much better when they eliminate much of the starches associated with grains from their diet, especially wheat.  We actually do testing at the office to determine how your body handles different grains.

Some estimates are as high as 25% of the population has some sort of sensitivity to wheat.  Most people do not realize they are sensitive to wheat until they eliminate it completely from their diet for four weeks and then add it back in.  At the end of four weeks, when you add the wheat back to your diet, you will know it if you are sensitive.  You might experience headaches, rashes, diarrhea, fatigue, brain fog, achy joints, etc.  

Wheat (and other grains for that matter) is stored in silos and sprayed with a fungicide that contains mercury…mercury is deadly to mold but also deadly to us.  Many people that have problems with the wheat are actually responding to the mercury sprayed on the wheat.

When grains are processed and made into flour, bread, pasta, cereal, crackers, etc., they are usually refined.  The bran and germ is separated out (which is where most of the good nutrition is) from the starch and fed to farm animals.  What is left is 86% carbohydrate 14% protein, no vitamins and no minerals.  EMPTY CALORIES!!!  

The flour is then bleached (chlorine is used to bleach the flour and reacts with the protein to form alloxan which is VERY TOXIC and known to cause diabetes).  Synthetic vitamins and minerals (toxic) are then added to the flour and sold to us in various forms.  

I will admit, it does taste good!

Whole grains have the bran and germ but this causes more problems.  The oil in the germ goes rancid (VERY TOXIC) in few days.  Food manufacturers have solved this problem by bleaching whole grain flour (alloxan) up to 2oo times more than white flour.  

To do grains like wheat correctly, you would have to buy organic grain that was not sprayed with mercury gas, grind it and consume it within a few days of grinding.  No easy feat.  

At health food stores you can find some good organic grain based products that are refrigerated, which keeps the oil from going rancid.

The other obvious problem with grains is that we eat way too much.  If you want to fatten up a cow fast you take them off their natural diet of grass and feed them grains!!

 But we have been told that whole grains are a diet food!  The reality is that most grains turn to sugar as soon as you chew them up.  That sugar causes insulin to be released (stressing out your pancreas).  Insulin drives the sugar into fat cells for storage, drives up cholesterol levels, causes hormone imbalances and many other degenerative health issues.

Most people can handle about 75 grams of starchy carbohydrate each day…about three slices of bread.

I know, I know, I know.  I’m Italian.  I feel your pain.  There is nothing like a big plate of pasta with sausage and sauce, pizza or a Big Al’s Italian Beef with the bun dipped in the juice.  My personal experience is this: I have gone years without wheat because of how it affected my digestion.  One slice of pizza and I was in the bathroom ten times the next day.  The good news is that after a few weeks most of the cravings for wheat were gone. But after being off wheat for a long time I can now tolerate it without symptoms.   Sure it will still make me fat, and when I eat too much as I have over the last four months it will start to make me sick (probably why I am having such a hard time with this detox) but its possible to end your addiction to grains.  I know you can do it.  You might not do it perfectly,  but when you realize what you are doing to your self every time you eat grain you will  get back up and try again……….

Good Food, Good Diet, Good Life: Got Milk?

Good Food, Good Diet, Good Life:  Got Milk?

So I am on my third official week of the Standard Process Purification Program and I am feeling great! Good energy, clear mind, improved memory, sleeping well, no aches or pains and my appetite is not stressing me out.  Seven more days to go.  When I am done with the program I plan to start for the first time, the  Standard Process Post Purification Program.  For now though, I need to take it one day at a time.

Today, I want to give you my opinion of milk.  I can remember back to my teenage years when I was busy with sports and trying to gain muscle.  When my mom brought home the groceries, my brother and I would race to see who could finish them first.  I only understood why my mother would get so upset with us for polishing off all that food when I started to pay for my own groceries.  Anyway, one of the best treats was to grab a cold gallon of whole milk and chug as much as possible.  We drank on average, one gallon each day until….I  realized that I was allergic to the milk!

When I was 17 and trying to clear up my skin, I found that the acne was much worse when I drank milk.  Since then I have all but stopped drinking it.    It took a few months, but I don’t have much of a taste for milk anymore.  

Ok so you’re thinking milk is good food, right?  Milk production is big business and they spend hundreds of millions of dollars to get us to believe that it is good food.  However, my personal experience both in and out of the office do not support  this advertising campaign.  When many of my clients stop drinking this “bovine super food”, it is not uncommon for their sinus issues to disappear, skin improves, mucus disappears, energy improves, recurrent infections go away, bowel issues resolve and bloating disappears.  

Interestingly, many of these patients that discovered milk products were causing their symptoms have no symptoms when they drink raw (non-pasteurized) grass fed cow’s milk.

Pasteurization is a process of heating milk very quickly at high temperature to kill off bacteria.  Sounds like a good idea, but for some reason most good ideas seem to have bad unintended consequences.  Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer.  

Calves fed pasteurized milk do poorly and many die before maturity.  Raw milk sours naturally but pasteurized milk turns putrid; processors must remove slime and pus from pasteurized milk by a process of centrifugal clarification.  Inspection of dairy herds for disease is not required for pasteurized milk.  

Pasteurization was instituted in the 1920’s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods.  But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection.  

Pasteurization does not always kill the bacteria  for Johne’s disease which is suspected of causing Crohn’s disease in humans.  Most confinement cows are infected with Johne’s disease.  Much commercial milk is now ultra-pasteurized to get rid of heat-resistant bacteria and give it a longer shelf life.  Ultra-pasteurization is a violent process that takes milk from a chilled temperature to above the boiling point in less than two seconds. The good news is : Clean raw milk from certified healthy cows is available commercially in several states and may be bought directly from the farm in many more. (Sources are listed on www.realmilk.com.)

Dr. Pottenger Cats

In one study conducted by Dr. Pottenger, dubbed the “Milk Study,” the cats were fed 2/3 milk and 1/3 meat.  All groups were fed raw meat with different groups getting raw, pasteurized, evaporated, sweetened condensed or raw metabolized vitamin D milk. The cats on raw milk were the healthiest while the rest exhibited varying degrees of health problems similar to the previous cooked meat study.  

By the end of the first generation the cats fed pasteurized milk started to develop degenerative diseases and became quite lazy.

By the end of the second generation, the pasteurized milk fed cats had developed degenerative diseases by mid-life and started losing their coordination.

By the end of the third generation the pasteurized milk fed cats had developed degenerative diseases very early in life and some were born blind and weak and had a much shorter life span.  Many of the third generation cats couldn’t even produce offspring.  There was an abundance of parasites and vermin while skin diseases and allergies increased from an incidence of five percent in normal cats to over 90 percent in the third generation of deficient cats.  Kittens of the third generation did not survive six months.  Bones became soft and pliable and the cats suffered from adverse personality changes.  Males became docile while females became more aggressive.  The cats suffered from most of the degenerative diseases encountered in human medicine and died out totally by the fourth generation.

So what about calcium?  Milk is advertised as the calcium rich food.  It’s an ok source but the best.  We also know that in countries where they drink the most milk also have the highest risk of hip fractures (marker for osteoporosis) and in countries where they drink the least milk (Japan) they have very low rates of risk factors.  Dark green leafy vegetables, sardines (yum) and nuts are good alternative sources of calcium.  Milk alternatives like almond milk have a good amount of calcium.

Milk alternatives:  If you are tied to the idea of drinking milk try almond milk, coconut milk, rice milk and my favorite hemp milk.  With Rice Milk, be careful to buy the low sugar brands.  Do NOT use soy milk no matter what you read.

Fermented milk like yogurt and kefir are also good alternatives if you make your own.  Look online for starter kits. Cheese aged for more than 100 days is ok.  Cheese made in Europe is usually a better quality cheese because of the way the cows are fed and the milk is processed.  

Organic butter and organic heavy cream (CostCo) are pasteurized but have very little protein and do not cause problems.  Because they are organic they do not have all the hormones and pesticide residue, etc. that would be found in non-organics.  

Changing your diet can seem impossible.  The first thing people always say to me is “so what do I eat?”  It takes some education, creativity and perseverance, but before you know it your health will be much better and you will realize that the foods you thought were impossible to give up you hardly miss.  

Next blog….food you should eat a lot more of!