I’m not coeliac, should I not eat Gluten?

I’m not coeliac, should I not eat Gluten?

If you’ve read my blog on Gluten you will have learned that it is a type of Lectin.  A lectin, is an anti-nutrient, its job is to provide protection in and around a plant seed to stop them from being eaten by bugs or get a fungal growth.  As a protective agent and not a nutrient, they are predominately indigestible by us as the structure can’t be broken down by the enzymes we make for digestion.

Because of this, they can irritate the wall of the intestines and can influence our immune system, by getting through the cell wall by splitting the cells apart, termed leaky gut, or they can actually go through the cell to get to the immune system on the other side and set off a response.

It is this immune response that can trigger a cascade of tissue responses.  The Wheat Germ Agglutinin (WGA) is the most researched and problematic.  The antibodies to wheat germ agglutinin can also bind with the skin, mouth, stomach, intestinal wall, colon, thyroid, cartilage, liver, pancreas, kidneys, prostate, muscle, heart, breast, eye and brain.

So you can start to understand that it doesn’t just affect the gut, but has systemic effects.

The most serious effect on the gut is Coeliac disease where the body has an auto-immune response to Gluten.

Then there is non-coeliac gluten sensitivity (NCGS), where people experience symptoms similar to those of coeliac disease but instead of an auto-immune response, it is what is called innate immune response.  This is the first response the immune system has towards invaders, so when you eat gluten, it stimulates a leaky gut. This is where the joints that hold the cells together loosen and allow gaps for the gluten to cross the gut barrier and may instigate cross-reactivity on the other side of the gut lining.

Here’s where it’s important for those with Auto-Immunity, especially Hashimoto’s and those with Thyroid disorders.

In Hashimoto’s disease, you have antibodies to anti-thyroid peroxidase (TPO) and these antibodies can be set off by eating foods that you think are unrelated to the thyroid. However, wheat germ agglutinin cross-reacts with the TPO antibodies!

‘Molecular mimicry’ is a term that is used when the way a molecule or pathogen that enters the body has a similar pattern of make up (amino acids) that already exists in the body with an antibody made to it. This may activate an antibody immune response towards both tissues, creating cross-reactivity.

In 2017, 210 foods were tested again thyroid hormones T3 and T4 for cross-reactivity and many were found to have this cross-reactivity see table below:

Table1.

So, if you know you are a coeliac, you have antibodies to gluten. These antibodies trigger inflammation in other tissues of the body including the thyroid, brain, joints, heart and neurotransmitters.

If you know you are NCGS, you may be reactive to Gluten.  By consuming, you may be activating the cross-reactivity and inflaming the thyroid hormones.

If you don’t think you have an issue with gluten, you may unknowingly have issues with WGA that stimulates TPO antibodies or have molecular Mimicry to T3 or T4 thyroid hormones.

I know all of this information can be overwhelming and confusing.  The good thing is, that there are simple solutions available and you don’t have to stress about how to remove gluten from your current eating because I have that all covered with my gut restoration and whole food nutrition methods, that are adapted for weight loss, hormone balancing or thyroid support.

If you’d like to know more about this or other topics, you are welcome to join my free membership on face book. Thyroid, Metabolic, Hormone Harmony Hub. 

I’d love to see you there

Inspiring Wellness

 

Beth

 

References:

Lambert J, Vojdani A (2017) Correlation of Tissue Antibodies and Food Immune Reactivity in Randomly Selected Patient Specimens. J Clin. Cell Immunol 8: 521. doi: 10.4172/2155-9899.1000521

Vojdani A, O’Brayn T, Kellermann GH. The Immunology of Gluten Senstivity Beyond the Intestinal Tract: Immunosciences Lab. Received October 16, 2007 – Accepted January 18, 2008 European Journal of Inflammation. Vol. 6, no. 2, 49-57 (2008) 

Killilea DW, McQueen R, Abegania JR. Wheat germ agglutinin is a biomarker of whole grain content in wheat flour and pasta. J Food Sci. 2020;85(3):808-815. doi:10.1111/1750-3841.15040

Vojdani A, Afar D, Vojdani E. Reaction of Lectin-Specific Antibody with Human Tissue: Possible Contributions to Autoimmunity. J Immunol Res. 2020;2020:1438957. Published 2020 Feb 11. doi:10.1155/2020/1438957

PreviMedica Group L.L.C., 2018 https://cellsciencesystems.com/pdfs/Lectins.pdf

Ballantyne, S 2013, The Paleo Approach, Victory Belt Publishing Inc, USA

Diagram

https://fabflour.co.uk/fab-flour/how-flour-is-milled/attachment/grain-anatomy/

Table 1 Recreated from:

Datis Kharrazian, Martha Herbert, Aristo Vojdani, “Immunological Reactivity Using Monoclonal and Polyclonal Antibodies of Autoimmune Thyroid Target Sites with Dietary Proteins”, Journal of Thyroid Research, vol. 2017, Article ID 4354723, 13 pages, 2017.

 

What is Gluten and should it really be eaten?

What is Gluten and should it really be eaten?

When I went Gluten-free due to health issues over 25yrs ago, virtually food that replaced a gluten form had to be made from scratch with the result being usually quite a dry, crumbly mess. I remember the rice bread was like a solid block of concrete and was best toasted to reconstitute any sort of texture of toast because it really wasn’t very nice in its natural form.

These days, though, the aisles in supermarkets are lined with GF options, with restaurants and fast food outlets often catering for GF, some of course better than others.

While that is awesome that we have these alternatives readily available we still need to consider what ingredients are being used and as they are still heavily processed, I’d recommend that they are treated as a special occasion food.  

To begin to understand what Gluten is, I need to first explain what a lectin is.  If you have not heard of lectins, they are proteins that are found in grains and their job is to bind carbohydrates. 

These essentially are toxic, however, with modern agriculture, we grow and harvest crops of grains and turned their lectins into foods that are highly consumable and eaten many times in a day.  If you are not eating an animal or dairy protein, root, or leafy vegetable, you are most likely eating a lectin!

They are hard to digest and interact with your gut lining that is only one cell thick, causing damage not only directly to these cells but also influence the pulling apart of a healthy gut lining, and this is referred to as leaky gut.

Once these lectins go beyond that one cell wall lining, they cause havoc with our immune system, and can potentially flare autoimmunity.

A Lectin can be further classified into Grains, Legumes, and pseudo-grains. 

Table 1

To make it more confusing, Lectins are then further divided into prolamins or agglutinins.

Prolamins can also be called Glutenoids.  When you take a grain apart, there is the smaller portion, the germ, and the endosperm which is the larger, starchy, and protein part of the grain.  This is the food source for the germination and growing of a new seed. 

In the endosperm of the grain (the larger portion), the proteins are called prolamins, mainly because they are made up of proline amino acids.

Common prolamins include gliadin (wheat), hordein (barley), secalin (rye), avenin (oats), zein (corn), kafirin (sorghum), and orzenin (rice).

Our digestive system is not good at breaking down prolamins as they contain an inhibitor to protease, which is our enzyme that breaks down proteins, so they simply don’t want to be eaten!

They want to pass safely through your gut to make a new plant in some hearty fertiliser that you generously surrounding it when passing out the undigested grain.

While the main culprits are Gliadin in Wheat, Hordein in Barley and Secalin in Rye (especially for Coeliac), Avenin in Oats also may be an issue for the individual Coeliac, the behaviour of the other prolamins are very similar, so it is good to have an awareness about them and your consumption of them.

What about fruit seeds? Yes, they also have prolamins but because the seeds of fruit such as berries, banana, kiwi, cucumber, and zucchini (yes, they are fruit!) are small enough to ingest without chewing, they happily travel through your intestine in pursuit of finding fertilised ground in which to grow.

But if the seed is big enough to bite, you might consider removing it before consuming i.e. cucumber and zucchini seeds. 

Legumes also have prolamins and the main issue here is with the bean or seed, less so with the sprout. The legumes considered safe are rooibos tea, carob powder, and those that are normally eaten raw, being peas, green beans, snow peas, sugar snap peas, and runner beans.

As its name implies, agglutinin is a type of lectin and can cause red blood cells to clump together and become sticky. This is part of a seed’s external defense mechanism from fungi and insects.

It’s really interesting that these plants have the mechanisms so they don’t get eaten.  Genetically modified foods have added agglutinins to assist the crops to be more robust against insects, however, this makes them indigestible.

The most well-known agglutinin is wheat germ agglutinin (WGA). The germ is the part of the grain that houses all the nutrients needed to grow a new plant. It is usually removed during milling, with the WGA percentage used as a biomarker for how much a wheat product is whole grain.

WGA is difficult to break down in the gut and, as it travels through, it irritates the gut lining, setting off the leaky gut and aggravating the immune system.

Because agglutinins are stable at high temperatures, they need to be cooked for long periods of time and at high temperatures. Kidney beans, cannellini beans, common beans, and broad beans (fava beans) all need to be soaked and cooked really well. Peanuts and soybeans are also on the list of agglutinins.

Some sources say that agglutinin may not be deactivated by cooking which is why it is best avoided where there are autoimmunity and gut issues

Interestingly tomatoes are lectin-rich and therefore also stimulate the immune system via increasing leaky gut due to agglutinin.

If you cannot live without beans, soak these and other legumes in filtered water overnight for a minimum of 8 hours. Drain and rinse. Cook in fresh, filtered water at high heat: 100o C for at least 10 minutes or 95o C for 60 minutes. Slow cooking is not a good option due to the reduced temperatures of slow cooking. 

If you sprout your beans, it can reduce lectins by 59%. If fermenting, as in the case of tempeh, lectins can be reduced by up to 95%.

Lectins can be reduced in wheat products, such as pasta, by cooking and processing however it is best not to consume these at all.

I know all of this information can be overwhelming and confusing.  The good thing is, that there are simple solutions available and you don’t have to stress about how to remove gluten from your current eating habits, because I have that all covered with my gut restoration and whole food nutrition methods, that are adapted for weight loss, hormone balancing or thyroid support.

If you’d like to know more about this or other topics, you are welcome to join my free membership on face book. Thyroid, Metabolic, Hormone Harmony Hub. 

I’d love to see you there

Inspiring Wellness

 

Beth 

References:

Lambert J, Vojdani A (2017) Correlation of Tissue Antibodies and Food Immune Reactivity in Randomly Selected Patient Specimens. J Clin. Cell Immunol 8: 521. doi: 10.4172/2155-9899.1000521

Vojdani A, O’Brayn T, Kellermann GH. The Immunology of Gluten Senstivity Beyond the Intestinal Tract: Immunosciences Lab. Received October 16, 2007 – Accepted January 18, 2008 European Journal of Inflammation. Vol. 6, no. 2, 49-57 (2008) 

Killilea DW, McQueen R, Abegania JR. Wheat germ agglutinin is a biomarker of whole grain content in wheat flour and pasta. J Food Sci. 2020;85(3):808-815. doi:10.1111/1750-3841.15040

Vojdani A, Afar D, Vojdani E. Reaction of Lectin-Specific Antibody with Human Tissue: Possible Contributions to Autoimmunity. J Immunol Res. 2020;2020:1438957. Published 2020 Feb 11. doi:10.1155/2020/1438957

PreviMedica Group L.L.C., 2018 https://cellsciencesystems.com/pdfs/Lectins.pdf

Ballantyne, S 2013, The Paleo Approach, Victory Belt Publishing Inc, USA

Grain Diagram

https://fabflour.co.uk/fab-flour/how-flour-is-milled/attachment/grain-anatomy/

Table 1

https://www.longdom.org/open-access/correlation-of-tissue-antibodies-and-food-immune-reactivity-in-randomlyselected-patient-specimens-2155-9899-1000521.pdf

How well are you processing your Folate with MTHFR

How well are you processing your Folate with MTHFR

MTHFR is an acronym for an enzyme that changes the folate that you eat into an active form that you can use in your body.

How it gets more confusing is that the MTHFR gene and the enzyme have a very similar name! 

Simply put, the MTHFR gene makes the MTHFR enzyme. 

In more scientific language the gene, MTHFR (aka 5,10-methylenetetrahydrofolate reductase) gene makes the protein, MTHFR (methylenetetrahydrofolate reductase) enzyme.

That’s a bit of a mouthful. So, it is MTHFR for short.

Simply, without this one major working efficiently you may not be able to Methylate properly.  Methylation is a big name for a simple transfer of one Carbon and 3 Hydrogen atoms that when donated and received starts a cascade of biochemical actions. 

This one gene has been highly researched and is very significant in many disorders and disease processes, including Thyroid function.  And we can see why when folate is needed for cell growth and repair and involved with DNA and RNA replication.

We all know that folate is imperative to start taking before and during pregnancy. This is because the folate is involved in making new cells and without it can cause Neural tube defects which are severe birth defects of the brain and spine of the newborn.

We can see in a diagram of a pathway that the folate takes to get from what is in your food, or supplements.  When you ingest it, it passes to the small intestine and is processed, almost like conveyor-like process and is altered by a number of enzymes. This process uses B2, B3, B6, B12, Vitamin C, Zinc and an acidic environment.

The basic outline looks like this:

Unfortunately, the synthetic form, Folic Acid, that is widely included in many processed foods and supplements block the natural folate from converting into the active, and much-needed form of 5-MTHF.

It is extremely common that the words folate and folic acid be used interchangeably without much thought as to their true meaning.

First of all Folate

  • Also called Vitamin B9
  • The natural form that you get from whole foods
  • Needed for DNA production and RNA repair
  • Needed for neurotransmitters and detoxification
  • Needed for formation of RBC, WBC and Platelets

Folic Acid

  • This is a synthetic form
  • Commonly used in supplements and added to foods – check bread and cereal labels
  • The enzyme that processes Folic acid works very slowly and can only process 150-200mcg per day
  • Folic Acid that is not processed is called Un-Metabolised Folic Acid (UMFA) which is of no value in the body

Then there is Folinic acid

  • This is supplement is also called 5-formyl tetrahydrofolate
  • Important for making DNA
  • In the body this is made using B6 and Magnesium
  • This still relies on being converted into the active folate form by MTHFR

And finally: 5-MTHF

  • Also known as Active Folate, 5-methyltetrahydrofolate, 5- methyl THF, or methylfolate
  • This is produced at the end of the Folate pathway by the enzyme MTHFR
  • An important doner for Methyl groups for the Methylation Cycle

When you get your genes tested for MTHFR the results show that you are a carrier of one or two of the genes, C677T or the A1298C.

To understand what your results mean, I need to take you back a step or two and talk about genes and the basics of how they express in the body.

To make a gene you need two parts.  One is inherited from each parent to make a pair. When both parents give their child matching genes it is called Homozygous (Homo = Same). When each parent gives their child a different gene that is called Heterozygous (Hetero = Different).

A gene is made up of a Helix shape with pairs of nucleotides.  These pairs carry genetic information to make proteins and can be very on long strands of DNA.

It has been discovered that there are common mistakes in gene sequencing and these are called polymorphisms. Poly = many, and morphisms = forms.

One mistake is called a single nucleotide polymorphism, snp for short.

When making the MTHFR gene there has been recognised as many as 34 snps. Two main ones have been researched extensively and they cause consequences within the body.

These are:

MTHFR C677T

  • Sits at position 677 along the chain
  • It means a nucleotide base called Cytosine (C) is swapped out for Thymine(T)
  • When this gene uses this base code to make the enzyme it will switch the protein that is used from alanine to valine.

MTHFR A1298C

  • Sits at position 1298 along the chain
  • This means that a nucleotide called Adenine (A) is swapped out for a Cytosine (C)
  • When this gene uses this base code to make the enzyme it will switch the protein that is used from glutamate to Alanine.

So, What are your chances of having an MTHFR polymorphism?

There was a study in 2003, published where 7,130 newborns from 16 areas in the Americas, Europe, Russia, China, and Australia (NSW) were tested. Newborn babies were tested,d 500 of them from New South Wales.  7.5% were found to have two copies of the gene with 41% of the population were found to have 1 copy of the Gene.

MTHFR Gene Results Classification

Your personal results will tell you if you have the gene polymorphism. 

MTHFR C677T Heterozygous (one snp) = 40% loss of function

MTHFR C677T Homozygous (two snps) =  70% loss of function

MTHFR A1298C Heterozygous (one snp) = 20% loss of function (research not known)

MTHFR A1298C Homozygous (two snps) = 40% loss of function

MTHFR C677T & MTHFR A1298C heterozygous = compound heterozygous = 50% loss of function

If I have you curious now, yes, you can absolutely just test for MTHFR.  Your GP may run a test, and as far as I know, it is not covered by Medicare.

You can do this via blood or saliva, let me know if you would like to be tested and I will arrange this for you.

However, before you do, you may want to consider having more than one gene tested, because like anything it is just one tiny piece to a larger puzzle. You could be tested and find that you are low risk, however, other snps in the pathways may be an issue, so therefore your coping mechanisms may be just a low as if you were to have a homozygous snp.

There are a few companies that offer genetic testing, both online or through your health professional.

Then what do you do about your snps, besides learning to live with them and not against them is key. The most important thing you can do easily and straight up is eating as clean as possible supplying the body with natural nutrients, and then diving into other environmental factors that may be inhibiting the function of your genes that are expressing snp symptoms.

What kind of body are you living in?  If it is a hypothyroid, one, you will be slow functioning and perhaps auto-Immune.  Both conditions are affected by each other moment by moment.

The thyroid is trying its very best to keep the body regulated when it is being besieged by antibodies and the antibodies and the inflammatory cascade is like a run-away train because the body doesn’t have the resources to calm it down.

Let’s bring in a major player in both of these instances, and that is the gut.  I’d like you to take a moment and think about what you ate yesterday and how you woke up feeling today?  Were you alert and ready to leap out of bed and nail your day, or were you sluggish, a little sore and feeling ‘off, or worse, you hardly slept are very sore and in pain, and have to really push yourself to face another day?

I’m going to make the assumption that there that you are not jumping out of bed feeling awesome, because you wouldn’t be looking for sources, like mine to help you feel better.

Or, the second scenario (you are sluggish, a little sore, and feeling ‘off’) is typical of sluggish metabolism and potential auto-immune brewing or early stages of it, and the final scenario (very sore and in pain and have to really push yourself to face another day) is where that inflammatory cascade is most likely creating physical change and damaging as we speak.

These things don’t just happen overnight.  They take years, even decades to develop.  Thyroid antibodies can take 7 years to develop and show up in blood tests. 

Back to my question earlier, what did you eat yesterday?  Unfortunately, this is where it gets really tricky, because while yesterday’s food may not trigger your symptoms, (but maybe the most obvious) it’s the day before, or even the week before may have as well, so it makes working out which foods are activating your immune system really difficult and challenging.  

Then, what starts to happen we can start to eliminate foods in a desperate bid find that offending food.  I know how difficult this is, because when I had my bad flares of Psoriatic Arthritis, I did the same. Have you ever done that? Taking out healthy foods from your diet, becoming even more reactive to foods that once you could eat? You think that you are getting healthier, but instead, you feel like you are getting sicker and sicker, and you most likely are, as you are eliminating major sources of vitamins and minerals, to keep your body working.

So, what’s going on, on the inside?

Basically, the digestive tract is a big long tube from beginning to end.  That tube lining is like the skin covering your body but it’s on the inside, but it has different linings in each area.  For example, the stomach’s cells can handle the strong hydrochloric acid, that your hands could not, the small intestines are almost porous-like and are dynamic, and flexible to the foods that are floating past.

When you think about it, those tissues are exposed to the outside world, so not only do they have their methods of selectively nutrients to enter the body, they also have to have some protection.

Like think of them as being rows of gates, and then there is a guard to make sure the gates are being opened and closed to the people having a guard at the gate is your immune system.

The gut has an army of immune cells just hanging around on the inside wall of the digestive system, just keep watch and making sure nothing untoward is coming in.

So, you may have heard of ‘leaky gut’, this term is used quite freely and it is really bad if you have it. Well, we all do to a certain extent, the cells need to pull apart sometimes just to let some larger particles come through, like curcumin.  But we want it to close again once we have accepted that larger particle.

Unfortunately, by eating the wrong foods for a long time, we can inadvertently have allowed the connections of the cells to become weak.  Then what happens is normal good food can escape into where the immune system is and be seen as baddies and we have an immune attack.

When this happens for long enough, we can trigger an auto-immune response in our body because normal tissue is mistaken for problems.  The most common food trigger is gluten for Hashimotos.

Rheumatoid and other autoimmune diseases can be flared or activated by the imbalance of the gut being constantly activated by food – and in many cases it can still be good food, which is really unfortunate because then we start missing out on essential nutrients we need to operate our body and that’s when our friend cortisol begins to take over and our body starts living in a stress response, our blood sugars become unbalanced, we are tired, feeling low, unmotivated, sore, and over time, become more anxious and susceptible to the hits of life.

The first thing is to begin putting healthy food into the system.  Of course, eliminate the trouble foods that you know aren’t working for you, but then work on the gut.  Because it is not the food, it is the environment.  Long-term restoration is key, if you have an auto-immune issue, while a probiotic will help, it’s not going to change your gut microbiome and calm down that inflammation to the extent that you need it to.

There are so many gut irregularities to go into, there are certainly some good gut support nutrients, but I have seen over and over, that eating a nutrition plan that is matched to your body through your own blood has amazing outcomes.  Then backing that up with supporting the gut helps regulate and calm the immune system at the front line so to speak.

If you’d like to know more about this or other topics, you are welcome to join my free membership on face book. Thyroid, Metabolic, Hormone Harmony Hub. 

I’d love to see you there

Inspiring Wellness

 

Beth  

 

References

[1]Benjamin Lynch ND, Folate Metabolism and MTHFR: Introductory Overview of an Essential Gene

https://www.genome.gov/genetics-glossary/Genetic-Code

https://www.sciencedirect.com/science/article/pii/S2213158212000174

https://www.ncbi.nlm.nih.gov/books/NBK6561/

Leclerc D, Sibani S, Rozen R. Molecular Biology of Methylenetetrahydrofolate Reductase (MTHFR) and Overview of Mutations/Polymorphisms. In: Madame Curie Bioscience Database [Internet]. Austin (TX): Landes Bioscience; 2000-2013

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6021155/

Nefic H, Mackic-Djurovic M, Eminovic I. The Frequency of the 677C>T and 1298A>C Polymorphisms in the Methylenetetrahydrofolate Reductase (MTHFR) Gene in the Population. Med Arch. 2018;72(3):164-169. doi:10.5455/medarh.2018.72.164-169

Gut health in Hypothyroid and Auto-Immunity

Gut health in Hypothyroid and Auto-Immunity

What kind of body are you living in?  If it is a hypothyroid one, you will be slow functioning and perhaps auto-Immune.  Both conditions are affected by each other moment by moment.

The thyroid is trying its very best to keep the body regulated when it is being besieged by antibodies and the antibodies and the inflammatory cascade is like a run-away train because the body doesn’t have the resources to calm it down.

Let’s bring in a major player in both of these instances, and that is the gut.  I’d like you to take a moment and think about what you ate yesterday and how you woke up feeling today?  Were you alert and ready to leap out of bed and nail your day, or were you sluggish, a little sore and feeling ‘off’, or worse, you hardly slept are very sore and in pain, and have to really push yourself to face another day?

I’m going to make the assumption that there that you are not jumping out of bed feeling awesome, because you wouldn’t be looking for resources, like mine to help you feel better.

Or, the second scenario (you are sluggish, a little sore, and feeling ‘off’) is typical of sluggish metabolism and potential auto-immune brewing or early stages of it, and the final scenario (very sore and in pain and have to really push yourself to face another day) is where that inflammatory cascade is most likely creating physical change and damaging as we speak.

These things don’t just happen overnight.  They take years, even decades to develop.  Thyroid antibodies can take 7 years to develop and show up in blood tests. 

Back to my question earlier, what did you eat yesterday?  Unfortunately, this is where it gets really tricky, because while yesterday’s food may not trigger your symptoms, (but maybe the most obvious) it’s the day before, or even the week before may have as well, so it makes working out which foods are activating your immune system really difficult and challenging.  

Then, what starts to happen we can start to eliminate foods in a desperate bid to find that offending food.  I know how difficult this is because when I had my bad flares of Psoriatic Arthritis, I did the same. Have you ever done that? Taking out healthy foods from your diet, becoming even more reactive to foods that once you could eat? You think that you are getting healthier, but instead, you feel like you are getting sicker and sicker, and you most likely are, as you are eliminating major sources of vitamins and minerals, to keep your body working.

So, what’s going on the inside?

Simply, the digestive tract is a big long tube from beginning to end.  That tube lining is similar to the skin covering your body but it’s on the inside, and it is made from different types of cells in each zone.  For example, the stomach’s cells can handle the strong hydrochloric acid, that your hands could not and the small intestines are almost porous-like and dynamic, and flexible to be able to move and absorb the digested food particles floating past.

When you think about it, those tissues are exposed to the outside world, so not only do they have their methods of selectively absorbing nutrients to enter the body, they also have to have some protection.

If you think of them as being rows of gates, with the guard behind the gate to make sure access via the gates is being opened and closed to the right nutrients.  Having a guard at the gate is your immune system.

The gut has an army of immune cells just hanging around on the inside wall of the digestive system, just keep watch and making sure nothing untoward is coming in.

So, you may have heard of ‘leaky gut’, this term is used quite freely and coined ‘really bad’ if you have it. Well, we all do to a certain extent, the cells need to pull apart sometimes just to let some larger particles come through, like curcumin.  But we want it to close again once we have accepted that larger particle.

Unfortunately, by eating the wrong foods for a long time, we can inadvertently have allowed the connections of the cells to become weak.  Consequently, normal good food can escape into where the immune system is and be seen as ‘baddies’ and we have an immune attack quickly on our hands.

When this happens for long enough, we can trigger an auto-immune response in our body because normal tissue is mistaken for problems.  The most common food trigger is gluten for Hashimotos.

Rheumatoid and other autoimmune diseases can be flared or activated by the imbalance of the gut being constantly activated by food – and in many cases it can still be good food, which is really unfortunate because then we start eliminating these items, and soon we are missing out on essential nutrients we need to operate our body.  Before long our friend cortisol begins to take over the driving force of our body and be begin to live in the stress response, our blood sugars become unbalanced, we are tired, feeling low, unmotivated, sore, and over time, become more anxious and susceptible to the hits of life.

Ideally, to get out of the pattern of inflammation, the first thing is to put healthy food into the system.  Of course, eliminate the troublesome foods that you know aren’t working for you, but then work on the gut.  Because it is not the food, it is the environment. 

Long-term restoration is key, if you have an auto-immune issue, while a probiotic will help, it’s not going to change your gut microbiome long term and calm down that inflammation to the extent that you need it to. Certainly not if you keep inflaming the environment with food that is not conducive to your health.

There are so many gut irregularities to go into, along with awesome gut support nutrients, but I have seen over and over, that eating a nutrition plan that is matched to your body through your own blood has amazing outcomes.  Then backing that up with supporting the gut helps regulate and calm the immune system at the front line so to speak.

If you’d like to know more, you are welcome to join my free membership on facebook. Thyroid, Metabolic, Hormone Harmony Hub. 

I’d love to see you there

Inspiring Wellness

Beth 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Its never too late to work on Muscle Mass

Its never too late to work on Muscle Mass

Muscle maintenance is so important as we age. The alarming thing is, we actually start to lose muscle mass from our mid-twenties, and in total, we lose about 25 – 40%  of what we were at our peak, and then it just gets faster after 60yrs.  So, it is imperative that we know what to do about it right now!

To begin I want you to think about how active you are in terms of moving your muscles and how much resistance type of workout you get daily.  When we exercise and how we exercise – and when I say this –  I am talking about exercise as the movement of the body – like vacuuming, cleaning, going up and down the stairs etc.   What you may not know is that there are 3 types of muscle fibres that use various different pathways for their energy source, so you need to have a variety of exercise to utilise all of these different types. Some are good for long walking or marathon running, others for short and fast movement, like sprinting and then the mixed type which is kinda in between.

The thing about muscle is, and you may have even said this yourself, if you don’t use it, you lose it? That is so true.  Because building and breaking down muscle happens at the same time.  Can you remember a time that you weren’t moving as much as you normally do? – you may have been sick and in bed, a lot,  or on holidays and you weren’t doing as much exercise as you normally do – more sitting, eating and drinking and flexing this muscle. You may actually feel more ‘flabby’ or not strong after and this what is called muscle catabolism.

So to build muscle you actually have to have more of the building up going on, than the breaking down of muscle.  This means we want ‘net’ balance is more for building.  So as this balancing act is happening all the time, how do we push it more to the building side?

Okay, so we need to eat protein to build muscle right. Proteins are made up of Amino Acids, of which some are essential so we have to eat these to get them into our body. One of these is called Leucine it can activate the building of our muscle all on its own.  Amazing right. Other Amino Acids can help stimulate making muscle as well as something called Insulin Growth factor, but Leucine has its own little trigger system. So what’s important here is 1. We have to eat this to get it and 2. It has its own special pathway, so I’m thinking this is kinda important.

What we want is about 3gms of Leucine per meal to turn on muscle building.  And no, you don’t have to go out and buy a specific supplement, but you may see it in muscle-building protein powders. 

You want a target amount of 3 g of leucine combined with 25-30 grams of protein, each meal, 3 times a day is recommended.

So where to get it?  Well, you can find Leucine is most animal protein at reasonably high levels. So, all you have to do is eat it.  These foods are particularly high in Leucine, beef, chicken, pork, tuna, salmon, sardines, eggs and feta, and cashew nuts give good high amounts from their 15 – 20gm of protein per gram. 

And the perfect timing to eat for maximum muscle building is close as possible after a workout.  So say if you have an early morning walk, or go to the gym before breakfast ensure it has a good source of protein, likewise after work, going for a workout and then having dinner.

For healthy aging, if you eat 3 high-quality protein meals per day, it provides all the amino acids you need to increase muscle mass by about 25% over 24 hours, which is pretty cool.

So, it’s all about maintenance as we age, and addressing our susceptibility to muscle breakdown.  If you eat three balanced meals a day, in particular, a selection of high-quality proteins to ensure adequate leucine contents you will benefit in the long run. 

Building muscle is greatest when combined with exercise, particularly ingestion of leucine-based protein as close as possible to completing the exercise.

Now if you are confused about what to eat, and the best options for you, I can certainly help you out there with a whole food nutrition plan, designed by your blood values.  How incredible is that?  The guessing stops there, as you have your own meal plan and types of protein to eat, it makes muscle building easy. 

If you’d like to know more, you are welcome to join my free membership on facebook. Thyroid, Metabolic, Hormone Harmony Hub. 

I’d love to see you there

Inspiring Wellness

Beth 

Because life is better with Protein

Because life is better with Protein

The question I have for you right now is, what did you have for breakfast?

In particular, I am asking what your protein part was?

Was it milk, cheese, eggs, fish, meat, chicken or legumes?

Or none of these at all?

It may have been a coffee, toast, breakfast bar…

Then your body will be working hard to do all the housekeeping it needs without your protein meal.

Did you know that all protein is not the same? That is, they can all be broken down into different types and amounts of smaller particles called Amino Acids.  You may be familiar with the name of amino acids as found in protein drinks or energy bars.

So out of 20 amino acids nine are essential to eat.  The proteins that have all of these are called complete proteins.

Others, are lacking some or all of the nine essential amino acids are low-quality proteins.  They don’t have all the essential amino acids or have smaller amounts of them that aren’t enough to contribute to making a full protein. 

When this happens is it said they are limiting amino acids.  And what does that mean?  Once a limiting Amino Acid is used up then even if there is plenty of other amino acids available to make hormones, build muscle, carry red blood cells, make digestive enzymes and a number of other really important jobs in the body, it can’t because that one limiting amino acid has run out.

So you say, okay, well, I haven’t had all my amino acids this morning, I’ll make up for it at lunchtime. But guess what, you can’t!  The body does not store excess Amino Acids.

Every meal is unique and you can’t do catch up later.  That’s really insane and makes you really think about what your next meal is composed of.

A part of getting the benefits of the proteins is how well they are digested.

We need to be able to break down our proteins via our digestive system, which begins in the mouth, with tearing and chewing, then into the stomach where strong Hydrochloric acid begins the breakdown of the protein and pepsin begins work here as well. Then into the small intestine, there are more enzymes that continue the breakdown, until the protein that you ate is now singular, double or triple amino acid groups that get transported in the intestinal cells.

So if you have issues with digestion, burping belching, indigestion it is quite possible you are not breaking down your proteins well.

In general Animal, proteins are well digested – 90 – 99%, plant proteins not as well 70-90% with the exception of soy and legumes at 90%.

When proteins are being recreated in the body for important jobs to be done in the body, all the necessary Amino acids are needed at the same time. A bit like baking a cake and not having the flour or eggs to make it. It can’t be done. 

Remember how I spoke about Complete proteins at the beginning, these have all the nine essential amino acids.  If we are baking our cake and are putting milk into the mix to make it the right texture and we run out of milk and leave the mix very sticky and hard to handle, then we have a Limiting ingredient – Milk.  Amino acids also have Limiting Amino Acids.  So if a protein is being made and it may have to stop because there are no more of the amino acids that it requires.

This is where, if we are not eating complete protein in a meal, it is vital that we eat a combination of proteins called Complementary proteins. An example is eating legumes with grains.  The Legumes have a reduction of two amino acids that the grains are in abundance of and vice versa. So eaten together will give plenty of amino acids to build proteins the body can use to make what we need.

This is exactly why the nutrition plan I use in my methods works so well. 

If you’d like to know more, you are welcome to join my free membership on facebook. Thyroid, Metabolic, Hormone Harmony Hub. 

I’d love to see you there

Inspiring Wellness

Beth 

Meal Planning Made Easy

Meal Planning Made Easy

Often when we are starting a new eating habit, there is an initial ‘shock’ factor and concern that we are not going to be able to manage the family and that everyone has to eat so differently and how is that all going to work out, as inevitably is up to you to do all the food preparation in an effort to appease everyone and get the results that you desire. 

Here are some tips about how to manage your family and their needs as well as yours and how you make everyone’s world pivot in a good way.

So, to begin, how do you plan meal? – What is everyone going to eat?

  1. In your planning, think about the protein component first. Is it going to be a fish, meat, chicken, legume dish etc?  For meals that you are going to share, have a protein type that suits you, everyone needs proteins, ideally three times per day.
  2. How are you going to cook it? Slow cook, fry, poach, bake? You can cook proteins in water (poach, slow cook), fry or bake with good quality oils (olive, coconut, ghee). No vegetable oil, please.
  3. You may decide that one night, the family will have a premade batch-cooked meal from the freezer while having your own special protein that may not be in the family budget. You are healing, this is your medicine.
  4. What vegetables are going to be eaten, what are the standard ones the family will eat? It is quite common that likes and dislikes are seen here, it doesn’t take much to add or take away to suit various requests, or you have a ‘try it all on your plate” general rule.
  5. It doesn’t have to completely be a ‘you and them’ scenario, it can be a blend, and as a parent, preparing meals with slightly different combinations is reasonably common.
  6. Remember that every ‘body’ is designed by nature to eat proteins, vegetables and carbohydrates. Everyone needs all of these things in a balanced way. 
  7. Think about the foods you already prepare? Do they compose of these things? If not regularly, then the whole family will benefit to eating in a healthier way.

Planning meals – Putting pen to paper

Consider a 14-day cycle of meals, if you feel that is too overwhelming then begin with a week.  Then the following week, make up a new menu and so forth.  You will soon start to see that common meal feature.  You can then recycle these meal planners. 

Or if you want to think for a longer time period straight up, then start with family favourites that you may like to have once or twice in that time. 

Include then a few dishes of yours that you think that the family can eat, you may have to make a slight variation for yours. Include an easy ‘treat’ or a simple meal for one night a week, Friday night works well, so you can take a break.

Batch cooking – A huge time and decision saver

Choose meals for the family that can be made in bulk and easily frozen that will still turn out well when thawed like stews, slow cookers, soups, lasagne, crumbed chicken, schnitzel etc

You can batch cook all in the same day or if you are making meals as you go, make a double batch and freeze the second.

Meal preparation – Making life easier

For meals that are going to be freshly prepared before serving, do the prep soon after you’ve purchased the product. Trim, cut, and weigh meats before freezing for the recipe that you are using.  If you are making several meals this way, you may have to label the item and dedicate it to that recipe dish, especially if you are sharing meal prep with others, who are ‘doing their own thing’ so they don’t eat what is specifically for you.

Shopping – Using lists make it easy

Do a stock take before shopping to make sure you have all the ingredients for your recipes, simple I know, but it’s easy one and forgetting an item can lead to a no-meal deal and it’s easy to get caught out. 

Do one big shop per week for all your big items, so you have food at the ready all the time. Plan for the shopping day and allow time for the shop and time once at home to sort, prep and store, as it can take a few hours. 

You may have to ‘scheduled’ in your shopping time, so it comes before something else pops up.  Apart of eating well for your health is the respect you give yourself and honour the time you use to nurture the future you.

Encourage others – It’s more fun to share the load

This is a great learning time for those that surround you, I know it is bliss going out shopping on your own, and maybe the only time you get for yourself!  But at the right age, it is a great learning tool for your children, I get mine to read labels and chat about sugar content all.the.time.

If you’d like to know more, you are welcome to join my free membership on facebook. Thyroid, Metabolic, Hormone Harmony Hub. 

I’d love to see you there

Inspiring Wellness

Beth

Setting the scene for a change of Nutrition

Setting the scene for a change of Nutrition

When it comes to any major positive change in your life, there comes the excitement and anticipation.  The vision of what will be. You have already crossed the first hurdle, recognising that your current situation will simply not change if you don’t do something different. 

This realisation has come from feelings of being ‘stuck’ or backed into a corner, and the frustration you feel when no one has been able to provide a solution that works for you, and through this desperation, you may find a flood of strength comes up and you finally take the ownership of being your best advocate for your health.

I want you to keep in your mind the power of the strength of your decision, as we will need to refer back to this later in this conversation.

So now you have your ‘plan of attack’ whatever that be, for e.g eating GF and DF, doing AIP or following a wholefood nutrition plan that’s made to order from your blood values which is what I work with.

For some, gradual changes over time have led down this pathway your current diet. When I use the word diet, I mean the foods that you eat daily, not a specific plan.  The way of eating may have evolved over months or even years of trial and error.  Others take on one huge change and expect it to be smooth running within a week and give up once they run out of their first grocery shop or have that social occasion no.1 come along.

Planning and consistency are absolute key and to accompany these things is support.

Planning is the practical part, what foods are you going to be consuming, stocktake of the pantry, shopping for supplies, etc

Consistency seals the deal, keeping an eye on the big outcome while navigating the daily hurdles and the momentum is the driving force behind the long-term execution of your plan.

Support is like a big soft cushion that will gently nudge you back on track when you stray or stubble when you face roadblocks that create a stagnation until you push through.

These three things are so important for your personal desired health outcome when working with food as your prime source of medicine to allow you to get the most out of any medications or supplements. Food can do remarkable things, but it is going to be an ongoing process and not a quick fix.  Remember always, your ‘Why’. 

“A goal without a plan is just a wish.” Has been quoted many of times by Antoine de Saint-Exupéry.

Remember the vision you had earlier? That is your dream.  Now it is time to make it a reality. I use a goal setting exercise in all of my methods with my clients, to anchor their mindset message. It is a part of their online support library.  

If you would like to set a sticky goal of your own, I am happy to share with you, exactly the same goal setting exercise. I’ll let you know the details at the end of this recording.  

So, once you have your mindset on-board, it is time to appeal to the family, friends, relations, or perhaps you engage personal coach.  Whoever you trust to have your back and be an honest, positive support member in your team.  This is about you, your process and what you want to achieve for your health and future self.

Uh oh, I’m already hearing you groan.  You’ve been sick for so long, the hubby or partner may be ‘over it’, your friends don’t understand, or you haven’t told them, relatives think it’s in your head and it seems they love to dish up gluten-laden foods all the time, just to test you.  Plus you have this expectation to churn out ‘normal’ food for fear that the kids and maybe hubby won’t eat.  You berate yourself and hate that you are different, or that you know you need to change for you health’s sake, but you just want to be ‘normal.’  It can be quite an internal battle.

We all know that if any one of your family members had a serious medical condition or was anaphylactic with a certain food, that everyone would be on board with change.  You actually do have a serious medical condition, but as it is unseen, like mental illness it is insidious by nature. Your diagnosis of Hashimotos or underlying hypothyroidism is critical to your life and wellbeing every.single.day.

It’s time they got on board.  It may sound a bit formal, but call a family meeting, tell everyone to sit on the couch for 10 minutes and discuss with them your needs and how you want their support, directly or indirectly.

They need to understand that you are not asking for change of them, but support for you.  It will mean that things will be slightly different.  Have you ever watched the program ‘Wife Swap’. I love the part where the new wife lays down the rules.  The Father and kids all have tantrums, (which I don’t quite get because they signed or for the show), but that’s how we expect others will react when they are not the instigator of the change and don’t really care if their habits and demands impact your life.

That’s what makes this so tough, right? It’s all down to you.  You have to be the leader when it would be a lot easier to be the follower, you have to do all the research, the meal planning, the shopping, the preparation and then cater to others who can seemingly eat anything and everything. Well, that’s for now, until their biochemistry begins to break down and physical signs show if they haven’t already. 

But aren’t you worth it? This is one life, this is your life.  Yours.  No one else’s.  Draw from that strength, and remember the power of the strength of your decision to make a change to begin with?  That is the fuel to your drive and ultimate successful achievements. 

So lets take a look at how you could plan your chat with your loved ones:

  1. Write pointers down so you don’t forget anything
  2. Ask them if they are willing to help you? You need to know who your go-to peeps are, so you want them to be completely honest here
  3. Mention that you are not expecting them to change, so they remain in their comfort zone and won’t become defensive and are more likely to support you
  4. Tell them exactly how you want them to behave, do, say, when you feel defeated and need that immediate support of will ie, – if I go I ask for chocolate you will say no and not give in to me, tell them what you want to happen (don’t buy it, hide it etc)
  5. You may need to ask that they respect you and not to eat certain foods while you are in the room or in a certain environment with you
  6. Ask them if they have any ideas to help you

At the end of the day, this journey is about you, and sometimes you need to be your best health advocate and be strong in yourself for yourself. A big part of the Methods I offer is accountability, which is essential, especially when close family members are not that supportive.

If you’d like to know more, you are welcome to join my free membership on facebook. Thyroid, Metabolic, Hormone Harmony Hub. 

I’d love to see you there

Inspiring Wellness

Beth

Alcohol – Is it your best interest?

Alcohol – Is it your best interest?

Alcohol; what does a standard drink look like? How it is dealt with in the body? Tips to reduce help clear this toxin.

Alcohol, in its purest form is Ethanol.

10grams of Ethanol equals 12.4 ml of pure ethanol.

To make it simple, a 100ml glass of wine is equal to 1 standard drink at 13.5% alcohol.

The average serving in a restaurant is 150ml = 1.6 standard drinks.

A mid-strength beer on the other hand is 3.5% alcohol and is one standard drink in 375ml.

A spirit shot is 30ml and 0.9 standard drink.

It is the amount in ml v’s the % of alcohol that ascertains the standardisations.

Alcohol is different from food in the way it is absorbed into the body.  About 20% enters straight into the blood stream from the stomach, and it can be in the brain just within minutes.

The rest of the alcohol is absorbed in the same way as food, through the stomach and into the intestines.

Once it has been absorbed, then it’s then the job of the liver to clear this toxin, because that is what it is. A toxin.

Here’s the catch.  The liver stops doing everything else until all that alcohol is gone. 

Normally, the liver uses fatty acids as fuel, and when there is too much it sends them out on triglycerides into the rest of the body. 

When you drink alcohol, this mechanism has to stop, and so the fats accumulate and you may have heard of term ‘alcoholic fatty liver ‘and this is what’s happening.

The liver can only process about that 10gms of ethanol an hour, so that’s where the standard drink amount comes into it. Some of it is also comes out in the breath, sweat and urine, but that is only about 3-10 %

Unfortunately, ladies, I don’t have good news here, by nature women have less of the enzyme that breaks alcohol down than men.  So, we do get drunk faster.

This enzyme that is needed in the liver to do the first steps in processing alcohol is extremely harmful.  Acetaldehyde. After this step it is converted into something that the body can remove safely.

In the process of doing this, Niacin or Vitamin B3 is need, so if there is not enough B3, this can prolong or stall the process and can leave the toxic substance acetaldehyde around longer.

Acetaldehyde breaks Vitamin B6 from its protective binding protein so that is it destroyed, causing B6 deficiency.

Vitamin B6 is needed to manage our response to important neurotransmitters like dopamine, adrenaline, serotonin and melatonin.

Vitamin B3 if being used up to detoxify the alcohol can’t then serve its purpose in methylation which provides you with energy, and many other important functions of the body.

When you have an alcohol blood test the measure of the amount of alcohol in the blood is based on a mathematical equation.  It takes 40 litres of water to dilute 10grams, so the ethanol amount is one standard drink.

A wee bit of maths gives a reading of 0.025 g/dl and two drinks will be 0.05 g/dl which is the limit to drive.

Alcohol also carries empty calories, there is no surprises there.

There is 29 kj/g ethanol per 10gms. This amount is less than fat, but more than carbohydrates and proteins.

You most likely already know that if you haven’t had any food recently this can be an issue food slows down the absorption process.

Carbohydrates slow down it down. 

High-fat snacks slows peristalsis, keeping the alcohol in the stomach longer

But salty snacks make you thirsty, so you will drink more….

 

The Rules

It is advised to drink no more than 2 standard drinks to reduce your harm due to alcohol related disease or injury over a lifetime

Drinking no more than 4 standard drinks per one occasion.

I.e. Wine – 400ml at a time. – so that is less than ½ bottle of wine

Or 4 mid-strength beers.

 

Tips for drinking

Drink slowly enough for the liver to keep up.

Alternate each alcoholic drink with water.

Eat before drinking.

If you feel like you want to drink more, then chose a low alcohol drink.

An there are more options to buy non-alcoholic but alcoholic looking drinks these days.

 

I hope you have found this post interesting and I hope it may sway you from having that ‘extra drink’.

If you’d like to know more, you are welcome to join my free membership on facebook. Thyroid, Metabolic, Hormone Harmony Hub. 

 

I’d love to see you there

 

Inspiring Wellness

 

Beth

 

Reference:

Whitney E, Rady Rolfes S, Crowe T, Walsh A. Understanding Nutrition. 4th ed. Victoria, Australia: Cengage Learning Australia; 2019. Alcohol 242-252 p.

Food is Medicine – Heal Naturally

Food is Medicine – Heal Naturally

Most of you would have heard how important the gut is to our health and wellbeing.

Did you know that the gut is heavily influenced by what you eat and can if you radically change your diet you can see change in the microbiome within 24 hours!

The cells in your intestinal lining as they emerge from the lower layers, may only ever experience up to 9 meals in their lifetime, so every meal is a big event for these guys.

Incredible right?

Now think about it, how often do you start on a ‘health kick’ and within only a few days you start to feel better, or after you have had an indulgent weekend, it can take you a few days to get ‘back to normal’?

So, Hippocrates said that “Let thy food be thy medicine and medicine be thy food”, and while it’s easy to say, seriously I think we don’t take the meaning to heart enough.

Food is essential to our being and the way that food is falsified to look and taste like food is almost criminal and is causing an obesity health crisis.  

So clearly eating good sources of proteins, vegetables, health fats and some grains is the best way to go.  Here’s the clincher though, and I see this one often, a great diet and you may be a ‘health nut’ and still the foods you are eating are causing havoc. 

Getting into the nitty gritty of the digestive system is key, because a food that is considered good for you may be playing havoc on the inside.  But the key is here, it is not so much the food, but the environment.  Have you ever heard of, or it may be happening to you, you eat great food, then find you become increasingly not able to tolerate many foods.

This can start a cycle of trying to work out what you can’t or can have.

There are many ways to improve the digestive system.  Luckily because we are all different one method will suit one person and another will suit someone else in terms of testing, non-testing and then the method of ‘treatment’ or healing.  The most important thing is that you find your way.  

I have often mused how wonderful it would be if we all had a door that we opened that viewed our gut so we could do a routine check to make sure we are functioning the way we should and make corrections easily.

However, we have been designed with intricate biochemistry that should be continued effortlessly during our lives, all covered up with fleshy tissue and skin, just like the inside workings of a thermomix or electric toothbrush.  It should just do its job efficiently without us ever knowing how exactly.

With modern intervention we have learned so much and how vitamins and minerals from proteins, fats and vegetables and their structures serve us.

Like-wise we can test for individual nutrients and anti-nutrients, like heavy metals and oestrogen disrupters.

This is all truly amazing and can be very helpful and when it comes to food, and the gut relationship, there can be many inflammatory reactions, some happen almost immediately and others can be days or even weeks.

I want to talk to you today about using real food, whole food, as nature intended to take the pressure off the gut, allow gut restoration and in many cases I have seen, the results have been in a reduction of inflammatory symptoms and signs through-out the entire body.

In one case, directly to the gut, a client with ulcerative colitis who had been on immune suppressants and after a short 8 weeks on a nutrition plan had a colonoscopy and was told that they would never have known they had colitis.

Another client said “I’ve had no indigestion, stomach cramps, or immediate urge for the bathroom whenever I eat. I have also had my menses, which I’ve not had properly in over 10years.”

So, if this is happening in the gut, then the effect in the body is systemic

I had a client with Lupus antibodies went from 8 Paracetamol per day to zero for pain relief!

And another with Hashimotos who said “I was very sick, fatigued, putting on weight and to be honest ready to give up” and after eating from her nutritional plan said that she felt so energised, healthy, awake and the biggest bonus is I have lost so much weight.

What is that telling us. Gut inflammation = systemic bodily inflammation.

Reduce inflammation, and reduce signs and symptoms, which I refer to as shaking rotten fruit from the tree to see what you have left.  Any major issues then are usually partially resolved, with niggly other symptoms removed altogether. Then a targeted treatment is more effective with less supplements and shorter duration of time and expense.

I like to keep my methodology fairly simple.  Use food that is aligned to your body to be the major healer, then support with digestive nutrients to create a dynamic gut environment, then work on what is remaining, if needed.

If you’d like to know more, you are welcome to join my free membership on facebook. Thyroid, Metabolic, Hormone Harmony Hub. 

 

I’d love to see you there

 

Inspiring Wellness

 

Beth 

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