By: Cat Ebeling, RN, MSN-PHN, co-author of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

Your thyroid gland is a small butterfly shaped gland that sits in your neck. It is responsible for important bodily functions such as breathing rate, heart rate, digestion, energy, weight gain or loss, and even your moods.

The thyroid gland produces hormones that regulate your body’s metabolism. These hormones are primarily, thyroxine (T4), and triiodothyroinine (T3). The correct balance of these hormones keeps your body’s functions running smoothly. The thyroid also produces cells called c-cells make calcitonin, which assists in calcium and bone metabolism.

When the body needs more or less of these hormones, the pituitary gland in the brain sends a hormone called “thyroid stimulating hormone” (TSH) that signals the thyroid to change the production level. High levels of TSH mean that the thyroid hormones are too low, and low levels of TSH mean that thyroid levels are too high.
Various conditions can affect the thyroid gland, and thyroid disease can develop when the thyroid makes too much or too little T3 and T4. Women – due to the complex balance between thyroid hormones and female sex hormones–tend to have thyroid problems more often than men or children; however, men, especially older men, can get thyroid problems as well.

Hypothyroidism

Hypothyroidism is one of the most common thyroid disorders. This is “low” thyroid. This occurs when the thyroid does not produce enough T4 and T3. This can also occur when the thyroid cannot convert T4 into the more active thyroid hormone T3 for use in the body.

Symptoms of hypothyroidism include:

• Fatigue
• Weight gain
• Fluid retention
• Muscle and joint pain
• Constipation
• Irregular periods
• Hair loss
• Feeling chilly all the time
• Depression
• Slowed heart rate
• Fertility problems

Hypothyroid treatment usually involves supplementing with thyroid hormones—either just a synthetic T4 medication, like Synthroid, or a natural combination drug that includes T3 and T4, such as Armour thyroid, or Nature-Thyroid.

Hashimoto’s Thyroiditis

Hashimoto’s thyroiditis is the most common cause of hypothyroidism in the United States. Hashimoto’s is an autoimmune disorder where the body attacks the thyroid gland, and it becomes chronically inflamed. This happens most commonly in middle-aged women, but can affect men and children as well. Over time, this chronic inflammation develops into hypothyroidism, causing:

• Weight gain
• Fatigue
• Sensitivity to cold
• Depression
• Hair loss
• Muscle aches
• Constipation

Those with Hashimoto’s thyroiditis may not show any symptoms early on, but may have the thyroid (TPO) antibodies detected in blood tests. TPO is an enzyme that plays a role in the production of thyroid hormones.

Left untreated, Hashimoto’s can gradually become worse and destroy thyroid function. Treatment for Hashimoto’s is like treatment for hypothyroidism and individual’s take either a synthetic or natural form of thyroid hormones. A blood test for thyroid function needs to be done every 6-8 weeks to determine correct dosages for medication.

Hyperthyroidism

Hyperthyroidism is when the thyroid gland produces too much thyroid hormone. While this does occur more often in women, it can also occur in men—especially over the age of 60. The symptoms of hyperthyroidism are just the opposite of hypothyroidism. These include:

• Nervousness
• Anxiety
• Muscle weakness
• Feeling hot all the time
• Insomnia
• Rapid, irregular heartbeat
• Diarrhea
• Weight loss
• Mood swings
• Bulging eyes

Hyperthyroidism treatment involves taking an anti-thyroid or beta-blockers (medication which slows the heart rate), radioiodine therapy, or surgery to remove the thyroid. If left untreated, hyperthyroidism can cause serious heart, muscle, bone, fertility, and other health problems, because the body goes into overdrive with hyperthyroid conditions.

Graves’ Disease

The most common disease related to hyperthyroidism is a condition called Graves’ disease. This autoimmune disease causes the immune system to attack the thyroid, causing the gland to produce too much thyroid hormone.

Graves’ can create complications in many parts of the body, from the eyes and skin to the heart and bones.

One of the most serious complications of Graves’ disease is something called a “thyroid storm”. A thyroid storm is a life-threatening condition that can happen when Graves’ disease is not treated. It often develops in patients with long-standing hyperthyroidism. It can flare up when there are other stressors in the body, such as heart attacks or even infections. It can also occur following radioactive therapy for hyperthyroidism or from irregular use of anti-thyroid medications. Symptoms include a pounding heart, shaking, sweating, agitation, and confusion. Immediate emergency treatment is critical—a thyroid storm can cause cardiac arrest and death.

Causes of Thyroid Malfunction

1. Gluten – Gluten has been found to be linked to many cases of Hashimoto’s thyroiditis and hypothyroidism. There are several studies show a strong link between autoimmune thyroid disease (AITD), including Hashimoto’s and Graves’ disease, and gluten intolerance. This connection is well-established in the medical community and researchers strongly recommend that all people with AITD be screened for gluten intolerance.

How does this work? It’s a case of the body mistakenly identifying components of gluten in wheat, rye, barley, and other grains, for the thyroid gland. Gliadin, which is one of the protein components that make up gluten, resembles thyroid tissue. Repeated ingestion of wheat creates inflammation in the gut (whether you react to it or not). Chronic gut inflammation can cause tiny holes in the gut, where tiny particles of food can leak outside of the gut. When gluten is eaten, the gliadin from the gluten escapes the gut barrier and gets into the bloodstream, and the immune system attacks it. These same antibodies become activated to attack the thyroid tissue.

The immune response to gluten can last for 6 months each time you eat it. So, if you have any type of thyroid problems, it is critical for you to eliminate ALL gluten from your diet. Being mostly gluten—free will not help your gut or your thyroid function.

Standard lab tests for gluten are not very accurate. They only test for antibodies to gluten in the bloodstream. Antibodies for gluten in the blood are only found when the gut has been damaged to the point where the gluten is escaping the gut, which is a relatively advanced stage of this sneaky disease. Blood tests will miss the milder or early cases.

Additionally, when you are tested for celiac disease, you are tested for only ONE specific gliadin, alpha gliadin and tissue transglutaminase, tTG-2.

Consider this:

• People can react negatively to other components in gluten that are not included in the standard celiac/gluten intolerance test. And this includes your thyroid function.
• Even if you test negative for celiac disease you can have serious negative reactions to other wheat proteins or transglutaminases—which all can cause inflammation and problems with the thyroid gland.
• For every positive gluten test, there are many more that go undiagnosed—many with NO gastrointestinal symptoms at all.

If you have any symptoms of the above hyper- or hypo-thyroid conditions, it is best to avoid gluten totally. Partially avoiding it will not help your condition.

2. Hormone Imbalance

We often think of our sex hormones as functioning totally separately from the thyroid hormone. However, thyroid hormones are affected by estrogen, progesterone, and cortisol levels.

Women’s sex hormones — especially progesterone —can have a strong influence on the conversion and effectiveness of thyroid hormones. When sex hormones are out of balance, it will generally lead to hypothyroid symptoms, including weight gain, fatigue, and hair loss—even when your lab work tests in the normal ranges.

For women, the healthy hormonal balance between estrogen, testosterone and progesterone can become unbalanced after childbirth, from using oral contraceptives, or during perimenopause.

During perimenopause (the 10 or so years prior to menopause), women’s hormones begin to shift in as progesterone levels can drop quickly to about 75% of the previous levels. Estrogen decreases more gradually and can remain high, throwing off the delicate balance that exists. This causes a condition called “estrogen dominance”. The result is higher estrogen levels in relation to progesterone. Many of the typical perimenopause and menopause symptoms are often because of estrogen dominance.

When estrogen levels are high and progesterone levels too low, the liver increases production of a protein called thyroid binding globulin or TBG. TBG binds up the free thyroid hormones in your blood. TBG basically holds thyroid hormones hostage, and they don’t get to your cells where they need to. Instead, you get symptoms of low thyroid. The frustrating thing is that your thyroid lab work can look perfectly normal unless testing is done to look at the levels of TBG.

People who are hypothyroid also tend to overproduce estrogen and their body cannot detoxify as well, causing higher than normal levels of estrogen to accumulate in their body. So, this creates an ever-worsening problem. Regardless of the mechanism, you end up with long-term exposure to high levels of estrogen. Long term exposure to high levels of estrogen without enough progesterone to balance it out, can create serious health problems including diabetes, uterine fibroids, ovarian and breast cancer. In addition, prolonged exposure to an overabundance of estrogen (in relation to progesterone) is shown to significantly increase the production of Hashimoto’s thyroiditis antibodies, leading to Hashimoto’s thyroiditis.

Progesterone also helps to facilitate the action of the thyroid hormones, while estrogen is antagonistic to thyroid hormone. So, women with low progesterone and high estrogen have a more difficult time getting the thyroid hormone to do its job.

Solution: Depending on hormone levels and a woman’s age, natural over-the-counter progesterone cream can be applied to the skin to help bring estrogen and progesterone levels back into balance. In turn this can help thyroid function return to normal.

3. Cortisol, Stress and Thyroid Hormones

By now we should all know that high levels of stress can cause increased cortisol. High cortisol can have wide-ranging effects including thinning of the bones, muscle wasting, weight gain, metabolic syndrome, high blood sugar, compromised immune function, memory loss and more.

Stress and cortisol also slow down immune function. High cortisol can inhibit secretion of TSH (thyroid stimulating hormone) from the pituitary gland, leading to suppression of thyroxine, which is the main hormone produced by the thyroid gland. Increased cortisol can shift the thyroid into an inactive state, elevating reverse T3, instead of the proper conversion of T4 into T3.

Chronic stress also has a big effect on progesterone levels. When your body is stressed, it works to produce higher levels of the hormone cortisol which helps to handle stress in your body. Progesterone is a master hormone and a precursor to cortisol. So, when cortisol levels increase, progesterone levels decrease, and this also causes problems with hypothyroid and puts you more at risk for Hashimoto’s thyroiditis.

Receptors for all progesterone, thyroid and cortisol are in nearly every cell of the body, so the relationship between them and the adrenal gland, thyroid, and pancreas is critical for energy production and balanced physiology.

Solution: Vitamin C helps cortisol, as does meditation and exercise to relieve stress. Women may benefit from a natural progesterone cream as well.

4. Birth Control Pills and Hormone Replacement Therapy

Hormone replacement therapy at any point in a woman’s life, can create thyroid problems by creating an overabundance of estrogen in the body. This also slows production of the body’s natural progesterone, creating chaos in the endocrine system.

This creates a similar situation to the above, with low progesterone, high estrogen, and lowered levels of thyroid. High levels of estrogen also contribute to a rise in Hashimoto’s thyroiditis. Generally, this happens far more often with oral contraception, as opposed to dermal patches or sublingual treatments.

For women on long term birth control, estrogen in birth control pills increases the amount of thyroid binding proteins available to bind to thyroid hormone. What does this mean? If you have a lot of thyroid hormones bound to TBG, you’ll have less free T4 in your body that’s able to do its job.

And be aware, that if you are on birth control and you need medication for hypothyroidism, you might need a higher dose of thyroid medication to get to your normal thyroid levels. TBG starts to increase around two weeks after starting oral contraceptives.

Anyone who is taking thyroid medication, whether it’s synthetic T4 or T3, should be monitored for six to eight weeks after the oral contraceptives are started, to check thyroid hormones. If symptoms of hypothyroidism appear in a woman taking HRT or birth control pills, the best treatment, if possible, is to stop the treatment or birth control pill and see if symptoms disappear.

Women who have Hashimoto’s thyroiditis and start on birth control pill, will most likely need more thyroid hormone as estrogen contained in the pill works against it. Women who are on any type of birth control pill may need to have a full thyroid panel done to check thyroid function frequently.

5. Nutritional Deficiencies

Believe it or not, nutritional deficiencies, even slight ones, can have a drastic effect on thyroid hormones. Inadequate intake of iodine impairs thyroid function and results in a spectrum of disorders. Other common deficiencies of micronutrients such as iron, selenium, vitamin A, and possibly zinc may interact with iodine nutrition and thyroid function.

Iodine is the main component in T3 and T4 hormones. But our bodies cannot produce iodine on their own, so it is essential to get enough iodine through the diet. In the United States and other countries, iodized salt was introduced many years ago, helping to eliminate problems with too little iodine in the diet. Other common deficiencies of micronutrients that affect thyroid function include iron, selenium, vitamin A, and zinc which all interact with iodine uptake and thyroid function.

Goitrogens are naturally occurring chemicals found in many plant-based foods. Goitrogens interfere with thyroid hormones and can cause thyroid malfunction. Consuming large amounts of these substances on a regular basis can affect thyroid health. The key goitrogen-rich foods include cruciferous vegetables, some types of fruit, nuts, and soy.

There are three types of goitrogens: goitrins, thiocyanates, and flavonoids. Some of the more common foods that contain goitrogens include:

• Cruciferous vegetables such as broccoli, brussels sprouts, cabbage, bok choy, cauliflower, collard greens, radishes, kohlrabi, turnups and arugula.
• Cassava (this is an ingredient very common in gluten free/no grain products)
• Pine nuts, peanuts
• Soy products such as tofu, tempeh, edamame, and soy milk

Foods that contain goitrogens disrupt thyroid hormones by slowing down the body’s ability to iodine. Goitrogens can block the process by which iodine is incorporated into the key thyroid hormones T3 and T4.

Goitrogens can also inhibit the release of thyroid hormone by the thyroid gland and block the conversion of T4 into active thyroid hormone T3. In very large quantities, goitrogens can cause a goiter on the thyroid gland and act like anti-thyroid drugs, slowing down an underactive thyroid causing hypothyroidism.

Soy foods generally do not affect the thyroid function in people who have normal thyroid function and healthy iodine levels, but soy does interfere with absorption of thyroid hormone replacement medication. It is recommended that patients on medication for hypothyroidism take their thyroid medication on an empty stomach an hour so before eating.

Eating a diet low in nutrient dense foods or following a restrictive diet may lead to other nutritional deficiencies that affect thyroid function. The following supplements may help to support thyroid health:

Iodine provides the building blocks of thyroid hormones, and is essential to healthy thyroid function. Beware of too much iodine, however, especially if you Hashimoto’s, because this can stimulate the autoimmune antibodies.

Selenium is a critical element of thyroid hormone production. Selenium helps the thyroid convert T4 into T3. Selenium also helps to reduce thyroid antibodies that attack the thyroid.

Vitamin D deficiency has been linked to Hashimoto’s disease and helps to manage and balance hormones.

Zinc is necessary for DNA synthesis and immune function. This vital mineral is also needed for the conversion of T4 into active T3, as well as the production of TSH. Zinc is also required for the T3 receptor to adopt its biologically active status.

Iron is important to prevent iron-deficiency anemia, and helps to move iodine to the thyroid gland to create more thyroid hormone. Iron deficiency is associated with thyroid dysfunction.

Vitamin B12 is common in people with hypothyroid and Hashimoto’s disease. Taking a B12 or B complex supplement can help prevent and treat deficiency, as well as maintain optimal B12 levels. Be sure to take a supplement that contains methylcobalamin, the most absorbable type of B12. It is thought that B12 absorption may be affected by the presence of gluten sensitivity.

Magnesium is an often-overlooked critical mineral. Magnesium is responsible for more than 300 biochemical reactions in the body. Magnesium supports the immune system, helps maintain normal nerve and muscle function, regulates the heartbeat, strengthens bones, keeps blood glucose levels steady and plays a role in the production of energy. Magnesium is necessary for iodine utilization by the thyroid gland.

Dietary changes can have a positive effect on thyroid conditions. Some of the most important ones include:

• Adopt a gluten free diet—If you have ANY type of thyroid issues, whether it may be hyper- or hypothyroid; Hashimoto’s or Graves, it’s important to avoid ALL gluten in the diet. Gluten has been found as a contributing factor in a large percentage of thyroid conditions. Avoiding gluten 100% is the only way to avoid the inflammation that gluten can cause.
• Anti-inflammatory diet—Following an anti-inflammatory diet can be highly beneficial for anyone with Hashimoto’s disease and improving gut health. Avoid omega 6 vegetable oils, all forms of sugar, and other foods that trigger an immune response such as nightshades, dairy, grains, and even legumes, especially soy products.
• Organic foods—Eating organic foods will help you avoid environmental triggers that can harm the thyroid gland and contribute to thyroid problems.
• Reduce your intake of goitrogens—While cruciferous vegetables can be highly nutritious, reduce your intake of them and be sure to lightly cook them before eating. Avoid eating soy products as these foods are often from genetically modified soy, sprayed with pesticides—in addition to causing problems with thyroid hormones.
• Beware of ketogenic diets—Very low carb diets can negatively affect thyroid function. While this is not always the case for everyone, be aware that this type of diet may affect your thyroid function.

Proper Testing is Vital

There are many things that can negatively affect thyroid function. If you have any of the above thyroid symptoms: fatigue, weight gain, hair loss, depression, loss of appetite; or insomnia, racing heart, weight loss, nervous energy, and anxiety, be sure to get a full thyroid panel from your doctor. Just checking your TSH status will not always expose thyroid problems.

If you are on birth control pills, hormone therapy or are a woman experiencing perimenopause or menopause symptoms, it is wise to get your thyroid function tested completely. Often the same symptoms of menopause can be thyroid issues.

References
https://www.medicalnewstoday.com/articles/thyroid-gland-function#anatomy
https://chriskresser.com/the-gluten-thyroid-connection/
https://pubmed.ncbi.nlm.nih.gov/30060266/
https://www.thyroid.org/hashimotos-thyroiditis/
https://shop.forefronthealth.com/pages/hashimotos?utm_source=google&utm_medium=ppc&utm_campaign=search&utm_content=hashimotos-landing-page&utm_term=Gen2&wickedsource=google&wickedid=CjwKCAiAvK2bBhB8EiwAZUbP1L1P_NFzicxOAUDHW7DhoKIQpLX1pDf2Nf1O91oWK4kTgUgJGFL2fxoC3gwQAvD_BwE&wickedid=619501432204&wcid=9900722625&wv=4&&&gclid=CjwKCAiAvK2bBhB8EiwAZUbP1L1P_NFzicxOAUDHW7DhoKIQpLX1pDf2Nf1O91oWK4kTgUgJGFL2fxoC3gwQAvD_BwE
https://www.medicalnewstoday.com/articles/thyroid-gland-function#common-conditions
https://www.fibrokur.com/hypothyroidism-thyroid-menopause-connection/
https://health.clevelandclinic.org/can-birth-control-cause-thyroid-problems/
https://blog.davincilabs.com/blog/warning-signs-of-high-cortisol-and-low-thyroid

The post Five Things that can Destroy Your Thyroid appeared first on thenutritionwatchdog.com.

By: Cat Ebeling, RN, MSN-PHN, co-author of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

One of the biggest complaints that many people mention is fatigue. So many of us complain of being tired all the time. No matter how common it seems, feeling exhausted all the time is just not normal or healthy. It’s a sign that something is not right.

It seems to go hand in hand with aging and can sometimes get worse before it gets better. When fatigue begins to interfere with your normal DAILY routine, it’s time to look into why and see if you can remedy the situation.

There are many factors that contribute to fatigue, and the good news is that many of these things are easily ‘fixable’. In addition, many of these health and lifestyle changes affect your overall health for the better, prevent chronic disease and help you feel mentally better as well.

Let’s take a look at some of the hidden (and not so hidden) causes of fatigue:

Sleep Issues

We have all experienced some sleepless nights, for a multitude of reasons. When sleep problems persist, we end up exhausted, dragging through the day, irritable and moody. Poor sleep can lower immunity, raise cortisol levels, cause weight gain, and reduce our ability to think clearly.

There are quite a number of things that can cause poor sleep but let’s consider a few factors:

• Sleep timing — It’s important to do your best to get on a good sleep schedule. Our bodies have something called a ‘circadian’ rhythm that helps us to be sleepy at night when it’s dark and wakeful during daylight.

Going to bed early some nights, interspersed with staying up late will definitely cause problems in your sleep cycle. Our bodies tend to develop a ‘sleep rhythm’ where we tend to get tired around the same time every night. If you ignore this sleep rhythm on a regular basis, it will wreak havoc with your natural sleep cycle of REM sleep and deep sleep.

Traveling through different time zones can often temporarily disrupt sleep cycles. This is where the supplement melatonin comes in, helping you re-regulate your sleep periods.

• Hormones — Hormones can have a huge effect on sleep quality. For women in perimenopause (the ten years or so preceding menopause), plummeting levels of progesterone can cause anxiety, agitation, and loss of sound sleep. Sometimes, just an over-the-counter natural progesterone cream can help women struggling with hormonally based insomnia.

Men too, can have sleep issues due to dropping hormone levels. While loss of sleep is linked to causing lower testosterone, naturally declining levels of testosterone can also affect a man’s sleep quality with fewer deep sleep cycles.

As testosterone levels begin to gradually drop when a man reaches his forties or so, cortisol (our stress hormone) increases. Cortisol contributes to the usual stress response, even during sleep. Increased cortisol can cause more wakefulness, tossing and turning, a faster heart rate and shallower breathing. So for men, feeling tired and fatigued is often a symptom of low testosterone, according to the American Urological Association.

• Sleep Apnea — Many men and women (often another sign of aging) can have sleep apnea. This is where, for a number of reasons, breathing stops for short periods of time. This can be a potentially serious sleep disorder. When the CO2 levels begin to build up in the blood, the sleeper will wake up, take a deep breath, and most likely go back to sleep. Sleep apnea is often tied to loud snoring.

Many people don’t even realize they have sleep apnea, but just complain of feeling tired all the time. Other signs of sleep apnea include awakening with a dry mouth, a morning headache, and difficulty staying asleep.

If this is the case, it’s best to have it checked out by a sleep specialist or a doctor. Sleep apnea can increase the risk of high blood pressure, heart disease, high blood sugar, liver dysfunction and mood problems. And you may have a sleep partner who is being deprived of sleep as well.

• Other health and lifestyle factors — Other factors that interfere with sleep and contribute to overall fatigue include: poor diet, stress, drinking too much alcohol, medications, depression or anxiety disorders, and being too sedentary.

Thyroid Dysfunction

Thyroid disease is more common than many of us realize. An estimated 20 million people suffer from thyroid disease and up to 60% of those don’t even realize they have a thyroid problem. Thyroid disease occurs more often in women and aging adults.

A thyroid disorder can manifest with many differing symptoms. The thyroid gland is considered a primary gland one that secretes hormones that affect almost every function in the body. For example, thyroid is responsible for regulating body temperature, the rate of your heartbeat, respiration, production of protein, and your metabolism and energy levels.

• Hyperthyroid Conditions – Thyroid dysfunction can be either ‘hyper-’ or ‘hypo-’. When thyroid dysfunction is hyper, metabolism is sped up, the heart races and it becomes difficult to sleep or relax. Even with the excessive amounts of nervous energy from hyperthyroid conditions, the lack of sleep can become very problematic.
• Hypothyroid – More common is the hypothyroid condition. This is where there is not enough thyroid hormone or the body has difficulty in converting the thyroid hormone T4, into the usable T3. A low thyroid means metabolism is slowed, energy is low and fatigue sets in, sometimes extreme fatigue. Other hypothyroid condition shows up as brain fog, depression, and weight gain.
• Hormones — Women are often more likely to have a low thyroid than men (although men can have thyroid problems as well). Low thyroid can easily escape a diagnosis.

Many doctors use the standard and very basic TSH test (thyroid stimulating hormone). While this can help with some thyroid disorder, it doesn’t give the full picture. It’s important to have a full “thyroid panel” done to see T3 and T4 levels, free T3, free T4 and thyroid peroxidase (TPO) which detects antibodies against the thyroid.

For women, declining hormones in the mid-forties and fifties can affect thyroid function as well. As progesterone declines, the hormonal imbalance can negatively affect the body’s ability to convert thyroid hormone into the usable T3. So, while this creates a condition of hypothyroid, the basic thyroid test will not show this. Research shows that adding progesterone can help improve thyroid function.

Everyone can benefit from supporting the thyroid, which is the key to optimal function and energy. If you haven’t had a full thyroid panel, ask your doctor for one. An undiagnosed thyroid condition can be the reason for your fatigue.

Supplements can certainly help thyroid function. These include selenium, which supports our body’s ability to create thyroid hormones. Selenium also reduces levels of thyroid antibodies. Zinc also plays an important role in thyroid hormone conversion, as well as being a great nutrient for skin health and immune health. B vitamins are also essential for people with slow thyroids. B vitamins have many interactions with thyroid function, energy levels and hormone regulation.

Other help for the thyroid includes avoiding gluten, soy, and dairy. These foods can interfere with effective thyroid function.

Diet

While you may not make a connection between what you eat and your energy levels, diet has a huge effect on fatigue, energy–and even your sleep quality and your moods. A poor diet can not only make you feel fatigued all the time, it can bring on insomnia, foggy thinking, irritability, anxiety and depression.

• Sugar and Carbohydrates — We’ve probably all heard that too much sugar causes a crash. Yes, this is true, but even too many carbohydrates—especially in the form of refined flours and processed foods will also cause a crash. So while you may not be actually eating sugar, carbohydrates turn into sugar (glucose) once eaten.

This results in a release of insulin in response to the high levels of glucose in the blood, which then lowers blood sugar. Once this happens, sleepiness and fatigue set in. Many people then reach for more high carbohydrate or sugary snacks. This creates a vicious cycle for fatigue and weight gain.

Of course, the best thing is to avoid sugar of all kinds and avoid most carbohydrates, especially grain-based carbohydrates. This means avoiding consumption of chips, crackers, cookies, and even so-called ‘healthy’ foods like pasta, bread, rice, and potatoes.

Eating healthy carbohydrates like fresh veggies and small amounts of fruit, is far better for your health, your weight, and your energy. You also want to be sure you are getting adequate amounts of healthy proteins like meat, fish, and poultry to balance blood sugar and create more sustained energy.

A diet high in carbs and sugar depletes certain vitamins and minerals. It especially depletes vitamin B1(thiamine). A B1 deficiency causes fatigue. People who have trouble controlling their blood sugar or those who are diabetic, often complain of fatigue and are most likely B1-deficient. Note: B1 also needs magnesium to work in the body. As an added benefit, B1 also helps to reduce anxiety, night sweats, and GERD.

• Food Sensitivities — Food sensitivities tend to increase with aging, especially for women during perimenopause and menopause. Many food sensitivities or true allergies can cause obvious symptoms like rashes, digestive problems, runny nose or headaches. But fatigue is a big symptom that’s often overlooked as a reaction to food. And many times, fatigue is the only symptom of a food sensitivity.

Foods that are eaten every day are often the worst offenders. The most common foods that cause reactions are gluten, dairy, soy, and corn. That’s not to say these are the only foods but this is a good place to start looking.

The best way to check out foods is to do an elimination diet. Cut out entirely one food at a time for ten days to two weeks. Next, reintroduce that food. Eat it several times, noting how you feel. Keep in mind, it may take up to 24 hours to notice a response. Now go back and try eliminating another food and see what happens.

Gluten may be the best place to start. A majority of people with gluten intolerance and celiac disease often complain of fatigue, as well as those who are diagnosed with chronic fatigue syndrome.

• Not Enough Protein — The vegetarian, vegan trend seems to be gaining popularity as the media tries to tell us this will prevent global warming. (It won’t!) For those of us who may be taking a second look at improving their health, a meatless diet seems to be a healthy choice.

While vegan and vegetarian diets have many redeeming qualities, inadequate protein often becomes a hidden factor adding to blood sugar ups and downs, fatigue, brain fog, and mood changes. The issue is that getting adequate nutrition including B12, essential fatty acids and bioavailable protein becomes increasingly difficult with a meatless or vegan diet.

A lack of protein can lead to a lack in muscle. In one study, older men and women who didn’t eat enough protein were found to have an increased rate of muscle loss.

Protein is a vital component of every cell in your body. Protein is necessary as the raw material used for building and repairing tissues, muscles, bones, and skin. Protein is essential to help produce enzymes that activate metabolism. And, if you are not consuming enough bio-available, high-quality protein, like red meat, your body will have a hard time creating and absorbing essential nutrients such as B vitamins, iron, zinc, and essential fatty acids.

If your body isn’t properly nourished by protein, will not be able to get enough vitamin B-12 and folate. Low levels of these important B vitamins and low iron intake will cause anemia—a condition where your body isn’t able to produce enough red blood cells which transport oxygen around the body. Low protein intake and anemia can most definitely cause low blood pressure, poor immune function, injuries and fatigue.

Eating a high-quality meal with some added protein can go a long way towards helping balance blood sugar, helping you feel more full for longer, and have longer lasting energy with no ‘crash’ after meals.

Consuming high quality protein–especially animal protein—will boost your metabolism and energy far more than any carbohydrates can. In one study, self-reported fatigue levels were significantly lower among college students eating high-protein foods like fish, meat, eggs and beans at least twice a day.

Best sources of protein include grass fed red meat, pasture raised chicken and eggs, and wild caught fish and unpasteurized, (full fat) dairy products. Nuts and legumes offer some protein, but it’s not bioavailable, or usable in the body as animal protein. Protein powders can also help.

Next time you feel sleepy and need more energy, grab some beef jerky, a few slices of deli turkey, or have a hard-boiled egg and see how you feel.

Dehydration

You don’t have to run a marathon across a desert to become dehydrated. Anyone can be dehydrated, even in the middle of the winter. Dehydration can be very subtle—some people may never even feel thirst as a symptom of dehydration. As we age, we are less sensitive to the obvious symptoms of dehydration. Often, by the time thirst sets in, you are already dehydrated.

Dehydration can be brought on from vomiting or diarrhea, being at high altitude or dry environments, air travel, being outside (hot or cold weather), exercise, alcohol, too much caffeine, medications, diabetes, and simply not drinking enough water.

• Water vs Electrolytes — In addition to a lack of water, electrolytes must be in the correct balance in order for fluids to reach our cells. These ions include sodium, potassium, chloride, and bicarbonate. When electrolytes are out of balance, the body does not hold on to water and you urinate most of it out of your body. A person out-of-whack electrolytes can become dehydrated, even if a lot of water is consumed.

Our electrolytes help your body run on electricity the keeps your heart pumping, your brain working, and your nervous system and muscles working properly. Being dehydrated will actually make your blood thicker, causing your heart to pound as it pumps harder to move the thick blood around your body.

• Medications — Many prescribed and over-the-counter medications can actually cause dehydration. Allergy and cold medications often work to dry up nasal secretions and can often be a cause of dehydration. Blood pressure medications sometimes include a diuretic which works to decrease fluids in the body. In addition, these medications often upset electrolyte balance, further increasing the risk of dehydration.
• The Wrong Kind of Fluids — Alcohol, tea and coffee are diuretics and can easily contribute to dehydration. Any excess of these types of beverages will cause excessive urination that will lead to dehydration. Even drinking too much plain water without enough electrolyte intake can lead to being ‘overhydrated’, a condition that is just as bad and dehydration. People have been known to overhydrate with too much water and actually die from it.
• Age — As we age, we lose our ability to sense thirst as well. Older people are definitely more susceptible to dehydration than younger people. Older people don’t always have a good sodium/water balance. Many older people also have various impairments and disabilities or even a lack of access to good drinking water. Aging people tend to be on more medications which may also contribute to dehydration.

Dehydration can cause symptoms like brain fog, confusion, sleepiness and lethargy, inability to concentrate, and weakness. Dehydration can also cause insomnia, further increasing your fatigue.

To prevent dehydration, be sure to get adequate amounts of water, vegetables and fruit (good sources of potassium), and salt in your diet. Don’t wait until you feel thirsty!

Natural thirst-quenching foods and drinks include lemon water, coconut water, celery, watermelon, cucumbers, bell peppers, pineapple and cantaloupe. In addition, mineral water contains important electrolytes like magnesium, calcium and chloride. Adding a sprinkle of sea salt or Himalayan salt to your water can help your body retain this vital fluid—especially if you’ve been sweating.

Underlying Health Conditions and Fatigue

Persistent fatigue that seems to have none of the above causes can be related to an undiagnosed health condition. These include:

• Anemia, either from a lack of iron or lack of proper B vitamins
• Type 1 or type 2 diabetes
• Heart disease or heart failure
• Hormonal issues—cortisol, testosterone, progesterone, thyroid
• Depression, anxiety
• Cancer
• Fibromyalgia
• Chronic Fatigue Syndrome
• Viral or bacterial infection
• Recovering from surgery or a physical trauma
• Seasonal allergies

It’s important to let your health professional know you are experiencing ongoing fatigue—especially if you have eliminated the above causes.

How often you experience fatigue, whether it interferes with your day-to-day activities and the type of fatigue is important to note. Is your fatigue related to weakness or sleepiness? Does your fatigue cause brain fog? Are you taking a lot of naps? Do you feel like you just don’t have enough energy to make it through the day? How is your sleep at night? Is it constant or just occasional?

It’s important to discuss with your doctor other symptoms you may be experiencing, even if they seem unrelated. A health professional may want to order extra lab work, look over any medications you are taking, and evaluate if you need any further testing.

Nutrient Deficiencies

Nutrient deficiencies are a key factor in fatigue. There are many nutrients that can contribute to fatigue including deficiencies in: B vitamins—especially B1, B6, and B9; vitamin D, iron, magnesium, potassium and certain antioxidants, including glutathione.

Some people do not possess adequate digestive enzymes to fully extract nutrients from the foods they eat, while others may have inflammation in the digestive system, from food intolerances or allergies that makes it difficult to absorb nutrients from food.

• B vitamins — The B vitamins are B1 (thiamine), B2 (riboflavin), B3 B5 (pantothenic acid), B6, B12, B9 (folate) and biotin. B vitamins are vital to supplying energy for every part of the body, including the brain and nervous system. All the B vitamins are involved in the energy-production system within the cells. When you are lacking in any of the B vitamins, your cells’ mitochondria will not be able to generate energy well and your red blood cells won’t be very efficient getting oxygen to all parts of your body.

A deficiency in just one of the B vitamins can slow down an entire sequence of biochemical reactions necessary for converting food into energy, this results in a loss of energy and fatigue.

People who eat high carb/high sugar diets or those who have trouble controlling their blood sugar (diabetics or those with metabolic syndrome) may feel extreme fatigue. This is due to a shortage of vitamin B1.

Low levels of B9, B12 or B6 are key B vitamins that can cause tiredness and fatigue. A folate deficiency for example (B9), causes a type of anemia called ‘macrocytic’ anemia, whereas people low in B12 have another type of anemia called ‘pernicious’ anemia.

It’s thought that 10 to 15 percent of aging adults have a B12 deficiency, often due to low levels of intrinsic factor which allows B12 absorption. In addition to fatigue, low levels of B12 can cause brain fog, confusion and even dementia. Many vegetarians and vegans are low on this essential nutrient, because B12 is from animal-based sources of food only.

Low levels of B vitamins can cause fatigue, anxiety, numbness and tingling in extremities, a swollen red tongue, irritability and brain fog.

You can try supplementing with a quality multi-B vitamin supplement for a couple of weeks to see how you feel. It’s always better to take the whole B vitamin family, because taking just one type of B vitamin can upset the delicate synergy between all the B vitamins.

Due to a certain genetic defect of the MTHFR gene, some people may not be able to properly metabolize folate and B12, so as a precaution, be sure you are taking B vitamins that include methylfolate (B9) and methylcobalamin (B12).

• Vitamin D — This vitamin is crucial for bone health, immune function, and—surprise—to prevent fatigue—among its many other benefits. The symptoms of vitamin D deficiency can be difficult to pinpoint, but they are fatigue, bone pain, depression, and muscle aches and weakness.

If you cannot get outside in the midday sun, or if you live in a northern latitude, you may need to supplement with vitamin D. According to the NIH, most adults need a minimum of 15-20 micrograms (mcg) of vitamin D3 each day, and adults older than 70 need 20 mcg. Best source of vitamin D comes from the sun. Your doctor can include vitamin D levels in your lab work and it’s a good idea to see where you are at. Optimal levels are 40-60+ ng/mL.

• Magnesium — Magnesium is a very powerful mineral. It not only supports bone health, moods, and blood sugar regulation, but it is vital for assistance in energy production. Many people (about 80%) are low in this essential mineral, so it is a good idea to add magnesium supplements to your daily routine. Not only will it assist in energy production, but it aids in sound sleep too—so you attack fatigue from both angles.

Low levels of magnesium can cause loss of appetite, fatigue, weakness, muscle cramps, irregular heartbeat, nervousness and anxiety. Recommended amounts of magnesium are 250-400 mg a day.

• Iron — Deficiencies in iron can be fairly common. Iron deficiency anemia is very common especially for those who do not eat red meat. Iron is necessary for red blood cells to transport oxygen throughout the body.

Iron-deficiency anemia will cause weakness and fatigue, shortness of breath, pale skin, a fast heartbeat, lowered immune status, and a swollen tongue. Often iron-deficiency anemia is accompanied by B vitamin shortages as well, further increasing fatigue and weakness symptoms.

Iron-deficiency anemia will cause weakness and fatigue, shortness of breath, pale skin, a fast heartbeat, lowered immune status, and a swollen tongue. Often iron-deficiency anemia is accompanied by B vitamin shortages as well, further increasing fatigue and weakness symptoms.

• Potassium — Potassium is a vital electrolyte and mineral that assists the heart, nerves, and muscles to work properly. Plus, it’s also an important nutrient that helps balance sodium in the body. Most people get adequate amounts of potassium in their diet if they include vegetables and fruit on a regular basis.

However, in cases of vomiting or diarrhea, excessive sweating, laxatives, diuretics, or kidney disease, potassium can run low. Symptoms include dizziness, fatigue, muscle twitching or cramps, tingling, numbness and abnormal heartbeat.

Potassium is relatively easy to replace with diet—bananas, most all vegetables and fruit, squash, and legumes provide plenty of potassium to replace lost stores.

• Antioxidants — Antioxidants prevent oxidative stress and fatigue in our bodies. Oxidation results from many things related to lifestyle. A poor diet, high in sugar and processed foods contributes, as does excessive exercise, environmental toxins, smoking cigarettes, alcohol, stress and many other unavoidable things.

A buildup of free radicals and oxidative stress contributes to tiredness, fatigue and an inability to recover from strenuous exercise. Low levels of antioxidants can contribute to muscle atrophy and fatigue.

Inadequate levels of important antioxidants also increase age-related loss of muscle mass (sarcopenia), weakening the body, increasing fatigue, and causing more susceptibility to injuries. This creates a vicious circle of fatigue, inactivity and further health decline.

There are particular antioxidants that may be the most valuable to supplement. These include glutathione (the master antioxidant), coenzyme Q10, vitamin E, vitamin C, lipoic acid and carotenoids.

Glutathione helps strengthen immunity, and neutralizes free radicals while removing toxins. It also helps to fortify and activate other antioxidants in the body.

CoQ10 supports the heart and cardiovascular function. CoQ10 aids in 95% of the body’s energy and supports the mitochondria in our cells. Mitochondria function as our cells’ energy powerhouse.

And Alpha lipoic acid is a multipurpose nutrient that has powerful antioxidant and blood sugar management actions. ALA increase glucose uptake in the muscles, resulting in increases in muscle energy.

Antioxidants can be found in ample amounts in a variety of fruits and vegetables. Eating a diet high in colorful, nutritious vegetables full of vitamin C and carotenoids will go a long ways towards supplying the antioxidants you need. Organ meats also include large amounts of the valuable antioxidants, CoQ10. There are also many supplement combinations that supply antioxidants for energy and free radical protection.

As you can see from the above, there are many contributing factors that cause fatigue. And often, it is not just one thing but a combination of factors, health conditions, diet and lifestyle that all go together to cause fatigue. Taking a step-by-step approach–beginning with diet and lifestyle, is important.

First, look at diet and remove possible foods that may be causing inflammation, intolerances or sensitivities. Then begin building up a healthy diet that includes lots of organic, fresh, colorful vegetables, a little bit of fruit, naturally raised meats/fish/poultry, and healthy fats. Eliminate gluten, corn and dairy from your diet as these foods often contribute to sensitivities and fatigue.

Be sure to optimize your sleep to get as restful as possible sleep. Stay well hydrated, get outside during daylight hours to get exercise and sunlight, and do your best to eliminate stress.

If necessary, ask for extra lab work and testing from your doctor.

Supplement as needed. I highly recommend starting with a good multi vitamin/mineral supplement, B vitamins with methlyfolate and methylcobalamin, and magnesium.

While it may seem like a daunting task, taking the above steps will most definitely get you moving in the direction of feeling great and having more energy. I can almost guarantee it!

If you found this article interesting and helpful, and you are over the age of 40, take a look at how you can regain that lost energy and start feeling like yourself again….

According to the best-selling author and world-renowned heart surgeon, Dr. Steven Gundry, there’s one fruit people over 40 should never eat.

This fruit can disrupt your hormones. Both sapping you of energy and forcing your body to create “sticky” fat cells that can NOT be “burned off” with normal diet and exercise.

Do you know the fruit I’m talking about? Make sure you do by clicking the one below you think it is, and get the answer from Dr. Gundry himself on the next page:

>> Blueberries

>> Strawberries

>> Goji Berries

References
https://www.everydayhealth.com/hs/low-testosterone-guide/good-sleep-low-testosterone/
https://www.mayoclinic.org/diseases-conditions/sleep-apnea/symptoms-causes/syc-20377631
https://my.clevelandclinic.org/health/diseases/8541-thyroid-disease
https://www.mindbodygreen.com/0-24225/7-surprising-signs-youre-not-getting-enough-protein.html
https://www.mensjournal.com/food-drink/13-negative-side-effects-not-getting-enough-protein/
https://draxe.com/health/always-tired/
https://www.marksdailyapple.com/why-do-i-feel-tired-all-the-time/#ref-6
https://universityhealthnews.com/daily/energy-fatigue/3-top-nutritional-deficiencies-as-fatigue-causes/
https://www.everydayhealth.com/hs/guide-to-essential-nutrients/common-nutrient-deficiencies/
https://www.huffinesinstitute.org/Resources/Articles/ArticleID/439/The-Power-of-Antioxidant-Supplementation-Hype-or-Helpful

The post The Real Reason You are Tired All the Time appeared first on thenutritionwatchdog.com.

If you want to enjoy some delicious alcohol cocktails while also staying healthy and as low-sugar as possible, we have some incredible recipes on this page that reduce the sugar as much as possible (most are even keto-friendly as long as you limit it to one per day), and include some superfood ingredients as well. Impress your friends and family at your next gathering with these delicious yet healthy party cocktails! I think you’ll really like these recipes!

Spicy Watermelon Plunge

This hydrating cocktail gives you over 26% of your Vitamin C for your day! Plus, if using super ripe watermelon, you can omit the Domaine De Canton for a 100% naturally sweetened-spicy kick!

Serves: 2
Glass: Rocks

Benefits:
– Cooling & Hydrating
– Immune-Boosting & Antimicrobial
– Metabolism-Boosting

Ingredients
– 1 cup cubed watermelon, very ripe
– 1/2 to 1 1/2 tablespoon diced jalapeno
– 1/2oz lime juice
– 3oz silver tequila
– 1/2oz Domaine De Canton, optional
– pinch of sea salt (heavy)

Aromatics & Garnish
– ripe blackberry
– slice of jalapeno
– kosher salt

Make It
1.) Rim a rocks glass with a lime wedge, and then in kosher salt. Add in ice ball or large ice cubes to the glass.
2.) Into a cocktail shaker, add the watermelon, and muddle well.
3.) Add the rest of the ingredients and a couple of ice cubes, and shake well.
4.) Strain over the ice ball or cubes.
5.) Garnish the glass with blackberry and sliced jalapeno.

Note: Juicy Melons? If you’re lucky enough to have very ripe watermelon, or like your cocktails tart, leave out the Domaine De Canton.

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Popeye’s Secret

While it tastes like a boozy dessert smoothie, this drink packs 937% of your daily Vitamin K and 39% of your magnesium, plus loads of iron, Vitamin C, and other key nutrients no one will ever guess. We can’t decide if this drink belongs at a smoothie bar or the keto cocktail hall of fame!

Serves: 1
Glass: Stemless Wine Glass

Benefits
– JAM-PACKED with iron, potassium, magnesium & fiber
– Bone boosting Vitamin K
– Satiating and appetite curbing
– Better than dessert!

Ingredients
– 1 cup baby spinach
– 3/4 cup ice
– 1 1/2oz vodka
– 1/4 cup full-fat coconut milk
– 1/2 – 1 tablespoon monk fruit or sweetener of choice
– 1 teaspoon cacao nibs
– 1/4 teaspoon peppermint (*test your peppermint strength)

Aromatics & Garnish
– sprinkle of cacao nibs
– mint leaf (smacked)

Make It
1.) Add all ingredients, except cacao nibs, into a blender, and process till smooth.
2.) Add cacao nibs, and pulse until broken up.
3.) Pour the drink into a glass, and smack mint leaf for garnish – Popeye noises encouraged.
4.) Top with a sprinkling of cacao nibs and enjoy!

Note: Keto Lover’s Dream – This creamy keto cocktail is unbelievably tasty and packed with nutrients, antioxidants and healthy fats to make it arguably the most REWARDING post-workout happy hour ever.

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Cucumber Mint Spatini

This drink is so clean and refreshing, you’ll feel like you’re at the spa! The cooling mint and cucumber’s healthy pectin will nourish your cells from the inside out. A perfect revival drink when you’re feeling depleted, to rehydrate your mind, body and soul.

Serves: 1
Glass: Martini

Benefits
– Hydrating & Detoxifying mint & cucumber
– Anti-Inflammatory & Immune-Boosting antioxidants
– Healthy pectin & mint aids in digestion
– Feels like a day at the spa!

Ingredients
– 1 baby Persian cucumber
– 2 to 3 mint leaves
– 1 1/2oz vodka
– 1/4oz Domaine De Canton
– 1/2oz lemon juice, fresh squeezed
– pinch of Himalayan sea salt

Aromatics & Garnish   
– cucumber slice
– mint leaf (smacked)

Make It
1.) Add a large ice ball to a martini glass.
2.) Into a shaker tin, add cucumber. Muddle it well.
3.) Smack and tear mint leaves and add them to the shaker, and then add the rest of the ingredients. Add a few ice cubes, and shake to chill the cocktail.
4.) Strain and server over ice ball. Garnish the glass with cucumber and mint leaf.

Note: This cocktail is also great blended! Simply add all ingredients to a blender with a small amount of ice, process well, and pour in a martini glass, garnished with mint.

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The Elegant Lady

You can’t help but feel classy and youthful with this delicate yet delectable balance of fresh pear and sage. An eye-popping cocktail from first sip to last, with the bright pop of Prosecco and a juicy price at the end, when you save the flavor-soaked pear gems for last.

Serves: 1
Glass: Rocks

Benefits
– Antioxidant-packed pear, lemon & sage
– Vitamin A for youthful skin & hair
– Tummy smoothing pear pectin
– Anti-microbial sage for healthy gums!

Ingredients
– 1 thick Anjou pear wedge (ripe)
– 2 sage leaves
– 1/4oz lemon juice
– 1 1/2oz vodka
– 1/4oz St. Germaine
– Prosecco float (or soda water)

Aromatics & Garnish
– Fresh smacked sage leaf

Make It
1.) Dice pear finely, and muddle well in shaker.
2.) Smack and tear the sage leaves finely, and add to shaker.
3.) Add the rest of the ingredients, along with ice, and shake well.
4.) Pour over crushed ice, and top with a float of Prosecco (or a tiny splash of soda water)
5.) Garnish with sage leaf. Enjoy!

Note: Youthful Skin – Oh la la! Leave the antioxidant-packed skin on the pear for gorgeous drink and gorgeous skin. Enjoy an extra boost of Vitamin A as you devour these flavor-soaked jewels at the bottom of your glass!

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Redhead in Spring

One of my all-time award winners among friends and family. The flavor of this simple but stunning crowd pleaser will knock your socks off, making it a great, easy cocktail to impress all kinds of guests!

Serves: 1
Glass: Martini

Benefits
– Anti-inflammatory lemon & strawberries
– Blood sugar balancing berries
– Packed with immune-boosting antioxidants
– A beautiful show stopper to brighten any table!

Ingredients
– 2 strawberries, rips
– 1/2oz lemon juice, fresh squeezed
– 1 1/2oz gin
– 1/2oz St. Germaine
– pinch of sea salt (very light)

Aromatics & Garnish
– strawberry
– basil leaves
– Persian cucumber, sliced thin

Make It
1.) Smack  a fresh basil leaf and rim a martini glass with the leaf. Next, run a strawberry around the rim of the glass for aromatics. Set the basil and strawberry aside, and add a large ice ball to the glass.
2.) Add the strawberries to a shaker and muddle well.
3.) Add the rest of the ingredients, plus a scoop of ice, and shake well to chill.
4.) Strain and serve over the ice ball. Garnish with a slice of strawberry, a thin slice of cucumber, and the smacked basil leaf.
5.) For best flavor, allow the drink to rest on the ice ball for a few minutes before serving.

Note: Variations – If you like it sweeter, just add more strawberries! Also, try swapping the St. Germaine for Domaine De Canton for a deliciously different twist!

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Harajuku Tea Time

Inspired by long shopping days in Tokyo, this deliciously uplifting cocktail will keep your mind, mood and metabolism fired up! Pineapple’s B vitamin spectrum and natural enzymes, paired with matcha’s thermogenic and brain-boosting superpowers, will make this your go-to cocktail when you want an exotic lift. As we say in Japan… Itadakimasu! (ie: “Let’s enjoy!”)

Serves: 1
Glass: Highball (tall glass)

Benefits
– Deliciously detoxifying
– Memory-boosting EGCG + B Vitamins
– Digestive enzymes for a (flat) happy tummy
– Mood-boosting & Stress relieving

Ingredients
– 1/3 cup pineapple, finely diced
– 1/3 cup unsweetened vanilla almond milk (or similar)
– 1/3 teaspoon matcha powder
– 1 1/2oz gin
– ice for shaking and serving

Aromatics & Garnish
– fresh mint leaf
– pineapple wedge

Make It
1.) Run a pineapple wedge along the rim and set aside for garnish.
2.) Add diced pineapple to cocktail shaker and muddle well.
3.) Add the rest of the ingredients, and shake well to chill.
4.) Strain and serve over ice in tall glass.**
5.) Garnish with a pineapple wedge and sprig of smacked mint.

**Optional: Spoon some of the muddled pineapple into bottom of glass before serving, for added enzymes in a deliciously sweet golden bites!

Note: Fun Fact! – Matcha’s high chlorophyll content makes it a rich alkaline superfood. By drinking one cup of matcha per day you can immediately begin detoxifying the body and changing the body’s pH from acid to alkaline.

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Golden Cowboy

Move over, Spanish Coffee! There’s a new slimmed down cowboy in town. This velvety “East Meets West” tummy warmer might be your new whiskey favorite, bringing the superfood benefits of turmeric-fueled “golden milk” to a yummy cocktail glass. Spice up a cozy night with this lusciously nourishing soul-soother!

Serves: 1
Glass: Glass mug

Benefits
– Anti-Inflammatory
– Anti-viral + Immune-boosting
– Aids digestion

Ingredients
– 1 1/2oz whiskey
– 1 1/2 teaspoon maple syrup (sub monk fruit or stevia for zero sugar)
– 1 tablespoon heavy whipping cream
– 1/8 teaspoon turmeric**
– 1/8 teaspoon cinnamon**
– 1/8 teaspoon ground ginger**
– 3oz hot water

Aromatics & Garnish
– cinnamon stick (fresh is best, to get the most of cinnamon’s healing goodness!)

Make It
1.) Into a shaker tin, add whiskey, maple syrup (or sweetener of choice), heavy whipping cream and spices. Shake well.
2.) Pour all shaker ingredients into a mug, and top with hot water.
3. Serve with cinnamon stick, for a deliciously healing “infusion stir stick” for the spices that settle on the bottom of the glass.

Spice it Up! – **Seasoning measurements are the minimum! For max flavor & benefits, we encourage you to liberally add more turmeric, cinnamon and ginger to taste!

Note: Stirring this spicy, cozy drink with a cinnamon stick brings a quiet joy you’ll want to repeat again and again. A perfect drink to combat flu season, packed with anti-inflammatory whiskey, turmeric and cinnamon. Bookmark this recipe to warm up brisk Autumn and winter nights!

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Nick’s Picnic

Another crowd pleaser, this is a robust, bitey drink for dedicated whiskey drinkers and newbies alike, offering something new with that satisfying whiskey kick! The blackberry richness delivers a mouthwatering sensation that’ll knock your socks (and boots!) off every time.

Serves: 2
Glass: Rocks

Benefits
– Youthful skin and collagen-boosting Vitamin C
– Bone-boosting Vitamin K
– Packed with cancer-fighting antioxidants
– A crowd-pleasing cocktail for all types of guests!

Ingredients
– 4-6 blackberries, ripe
– 3oz quality whiskey (i.e.: Woodford Reserve)
– 1/2-3/4oz Domain De Canton
– 1/2oz lemon juice, fresh squeezed
– dash of rhubarb bitters (optional)

Aromatic & Garnish
– 2 large basil leaves

Make It
1.) Smack basil leaf, rim a rocks glass with it, and add a large ice ball to the glass. Set the basil aside to garnish the drink.
2.) Into a cocktail shaker, add blackberries and muddle well.
3.) Add the rest of the ingredients and a couple ice cubes, and shake well to chill.
4.) Strain and serve over the ice ball or whiskey cube. Garnish the glass with basil leaves.

A Hot Secret – Want to Really berry-liciious? Here’s a trick: Just heat the blackberries until hot on the stove or microwave, and then follow all the same steps. You’ll be amazed at the intensity of aroma and sweetness that is released into the drink!

Note: A True Cold-Killer? – Did you know that whiskey has as many antioxidants as wine – and is a source of phosphorus, thiamine, zinc, iron and niacin (B3)? Combined with the blackberries, there are many reasons this dignified drink could be considered a healing tonic!

The post 8 Low-Sugar SuperFood Cocktails appeared first on thenutritionwatchdog.com.

By: Cat Ebeling, RN, MSN-PHN, co-author of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

Sorry vegans and veggie-burger lovers, you’re not going to like this. I believe hamburgers are the perfect food. I mean hamburgers from REAL, red meat from grass-grazed cattle raised sustainably.

Why is hamburger the perfect food? Let’s talk beef first.

Beef gets slammed as the “red meat” that is often considered unhealthy. But much depends on the source of the beef that determines whether it is ‘healthy’ or ‘unhealthy’. We will get into the grass fed vs. conventionally-raised meat in a bit.

Why is beef so perfect?

Beef contains “heme” iron which is much more easily assimilated in the body, than iron that comes from plants. Heme iron is a form of iron that humans can absorb very efficiently, and it also helps the body absorb non-heme iron from plant-based foods. One study even found meat as being more effective than iron tablets at maintaining iron levels in women during exercise.

Beef also contains zinc, selenium, choline (vital for liver health), vitamin B12 (only available from animal sources), and vitamin B6, along with vitamins A and E.

Meat is not just high in protein. It is also a source of many nutrients that are simply not available in plants. Meat provides vitamin B12 (only available from animal sources), a highly absorbable type of iron, essential amino acids, zinc, selenium, omega 3 fatty acids, EPA, DHA, vitamin D, and vitamin K2–none of which are found in plant foods.

Now, let’s discuss grass fed beef vs conventional beef. Conventionally raised cattle are finished on a diet of corn, kept in crowded, filthy pens and are generally in poor health. Their diet of grain makes them high in inflammatory omega 6 fats and low in healthier omega 3 fats. Conventional cattle are often pumped full of antibiotics and steroid hormones which are known to help them pack on the weight quickly. Overall, conventional beef is a far different animal than grass fed beef and can hardly be compared.

Grass fed and grass finished beef are raised in their natural environment, eating their natural diet. This means they have far fewer health problems and do not need hormones or antibiotics to fight disease or make them gain weight. They are raised in sunlight and natural pastures making their environment far healthier and far less stressful.

Grass fed beef has a different fat profile than conventional beef. Grass fed beef can have up to 5X the amount of omega 3 fatty acids as conventionally-raised beef. Omega 3 fatty acids lower inflammation, and have been found to help prevent heart disease, strokes, autoimmune diseases such as lupus, eczema, and rheumatoid arthritis. Omega 3 fats also help prevent Alzheimer’s, depression and anxiety, as well as ADHD.

Grass fed meat has lower levels of saturated fat compared to grain fed beef and it contains a very important type of fat called “conjugated linoleic acid”. CLA is a potent cancer fighting compound. CLA has slowed the growth of an unusually wide variety of tumors, including cancers of the skin, breast, prostate, and colon.

Grass fed cattle contain three to five times more CLA than conventionally-raised meat. In a Finnish study, women who had higher levels of CLA in their diets had a 60% lower risk of breast cancer than women who had low levels of CLA.

Grass fed beef contains more antioxidants, pound for pound than conventionally-raised meat.

Beef contains all the amino acids your body needs to synthesize protein. It’s a very high quality source of protein. Body builders and weekend warriors alike eating plenty of beef find they easily build muscle and lower their risk of injury. Beef also contains beta-alanine, an amino acid that helps create carnosine. Carnosine is vital to the muscle power and increases your ability to perform high intensity exercise.

Eating more protein—not less—is essential not only to good health, but also in keeping blood sugar low and preventing diabetes and obesity. Meat is one of the highest quality sources of protein.

So that brings us to burgers. The ubiquitous burger. They are certainly not all the same.

And that leads me to my controversial statement: “Burgers are the most perfect food.”

Let’s discuss…

We all know burgers can be delicious. They are incredibly adaptable. And ground beef can be one of the most economical cuts of meat—even grass fed ground beef.

Burgers are great plain, but they can become a masterpiece of your culinary skills and creativity, depending on what you add—or subtract—from them.

First of all, I’d recommend you ditch the doughy bun. Grains are inflammatory and not Paleo, although you can find grain-free buns. Even better, eat your burger with a lettuce wrap for a bun—or try a collard green wrap for some extra nutrition—just blanch first to make the collards easier and more tender.

You can also drastically boost the nutrition power of your beef by adding in some liver, beef heart or kidney. Chop in the food processor and mix in your ground beef and you won’t even taste it—you’ll just get all the massive health benefits.

Use healthy condiments. Some delicious avocado mayo, sugar free catsup, whole ground mustard, jalapenos, avocado, sliced sweet onion, sautéed mushrooms, and a fresh, ripe, juicy sliced tomato are great ways to up your burger game. Pile on those fun toppings. Don’t forget fun toppings like sauerkraut, kimchi, coleslaw or baby greens.

The sky’s the limit! High quality burger toppings make for a higher quality burger.

And last but not least, don’t forget the bacon, a good quality grass fed cheese, or even an egg for some extra protein.

You can create a different burger theme every night of the week! Enjoy that delicious, perfect, juicy grass fed burger!

References
https://www.webmd.com/diet/grass-fed-beef-good-for-you#3
https://www.marksdailyapple.com/healthier-burger/
https://www.leanandtenderbeef.com/Blog/10-Surprising-Health-Benefits-of-Grass-Fed-Beef/
https://sustainabledish.com/meat-is-magnificent/
https://grasslandbeef.com/?placement=&network=g&loc_physical_ms=9028818&store_code=&device_model=&loc_interest_ms=&albert_targetid=kwd-17111085630&albert_campaignid=2037231091&product_country=&feeditemid=&device=c&albert_keyword=us%20wellness%20meats&merchant_id=&product_id=&albert_category=&matchtype=e&product_partition_id=&product_channel=&albert_creativeid=414874517196&product_language=&albert_agid=70065469337&gclid=Cj0KCQjw5auGBhDEARIsAFyNm9HCaAPzk-RAkIfOp1OJOJCcA3AtYXzuU47izQPDXV3b8hkQ1tsSArYaAnn5EALw_wcB

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By: Cat Ebeling, RN, MSN-PHN, co-author of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

Iron is one of the most important nutrients for good health and optimal function. Iron is responsible for helping your body produce hemoglobin, which is a protein in the red blood cells that carries vital oxygenated blood from the lungs to the rest of the body.

Iron is necessary for a healthy metabolism and to maintain overall health. Iron also helps us absorb nutrients, balance hormone levels, think clearly, and manage our moods. Iron is essential for physical growth, neurological development and cellular functioning.

When you don’t have enough iron, your body has a very hard time getting oxygen to the brain, tissues, muscles and your cells. This makes you feel extremely fatigued and weak. A severe deficiency in iron results in a health condition called anemia. Symptoms of anemia include: weakness, cold hands and feet, shortness of breath, dizziness, sore tongue, brittle or spoon-shaped nails, pica, poor appetite and more.

Iron deficiency is one of the most common nutritional deficiencies in the United States, according to the Centers for Disease Control (CDC), with about 10% of women considered iron deficient. Up to 80% of the world’s population are potentially short on iron, and 25% or more have iron deficiency-related anemia.

Iron comes from a variety of foods and is classified as either ‘heme’ or ‘non-heme’, depending on the source. Heme iron comes from meat, poultry, and seafood. Non-heme iron comes from plant food sources such as whole grains, nuts, seeds, legumes, and leafy greens. Heme iron is much more bioavailable and easier to absorb and utilize in the body.

While we have been well educated as to the importance of iron in the diet and avoiding iron deficiency anemia, the fact is–too much iron is very dangerous to your health and can be life threatening.

An iron overdose can be all of a sudden, or build up gradually, but either way can become an medical emergency.

Taking too much iron in the form of supplements has the potential of causing acute iron toxicity and can be deadly. In fact, one of the most dangerous items in your medicine chest may be your iron supplement pills. Young children and the elderly are especially vulnerable to overdoses of iron supplements.

Doses of supplemental iron (45 milligrams/day or more) can cause side effects including nausea, vomiting, cramps and constipation. Acute iron poisoning causes GI, cardiovascular, metabolic, hepatic and central nervous system toxicity, leading to liver failure and cardiovascular collapse as a cause of death.

Iron overload can happen in a couple different ways:

• Iron poisoning can occur when people overdose on iron supplements.
• Hereditary hemochromatosis is a classified as a genetic disorder characterized by excessive absorption of iron from food.

In either of the above scenarios, iron can accumulate, over time, in your body, leading to a serious health condition. Excess free iron in your body is a pro-oxidant (the opposite of antioxidant) and causes damage to your cells.

Excess iron accumulates in the heart, liver, joints, pancreas, and pituitary gland. If untreated, it can cause serious and irreversible organ damage, and can lead to heart attacks, diabetes, cirrhosis of the liver, arthritis, depression and even premature death.

Hemochromatosis is a genetic defect, caused by the body’s iron regulatory system not functioning properly, allowing iron to build up in the body. The body does not have a quick and easy way to dispose of extra iron, except through blood loss or donating blood. Women who are still menstruating can help rid their bodies of excess iron, but women who are postmenopausal cannot as easily.

The disorder tends to show up more frequently in older men and postmenopausal women. One study suggests that elderly people are more likely to have chronic positive iron balance and elevated total body iron than iron deficiency.

While hemochromatosis can be a genetic condition, many times people do not even realize they have it. They frequently get misdiagnosed as having arthritis, diabetes, heart disease, liver or gallbladder disease, or digestive disorders. Symptoms may not appear until advanced stages of the disease, and diagnosis can be tricky as routine blood tests may not reveal hemochromatosis.

People of Northern European descent, including people of Scottish, Irish and English descent are at increased risk, as is anyone with a family member with hemochromatosis.

Symptoms can include:

• Chronic fatigue-most common
• Joint pain or arthritis
• Loss of libido
• Abdominal pain
• Depression
• Yellowish, reddish, or grayish skin color

Blood tests can help diagnose hemochromatosis by checking levels of iron and ferritin in the blood, along with total iron binding capacity and transferrin iron saturation. All adults over the age of 40 should be screened for this silent and possibly deadly condition.

Iron overload is treated by chelation therapy (drug therapy) or therapeutic phlebotomy, where a doctor will remove blood–or the patient can choose to routinely donate blood.

While iron from food is generally safe, iron supplementation can be harmful if your iron stores are sufficient. It’s best not to take iron supplements unless recommended by a medical professional. And by all means, keep iron supplements out of reach of children. They can be poisonous.

Iron and Cancer

Excess iron has been shown to lead to cancer in humans. Observational studies also suggest that a high intake of heme iron can increase the risk of colon cancer. Clinical trials in humans do show that heme iron from supplements or from red meat may increase the formation of cancer-causing N-nitroso compounds in the digestive tract, but more information is needed in this type of study.

Iron and Medication

Iron can also interact with medications including:

• Levodopa and Carbidopa—for Parkinson’s disease or restless leg syndrome
• Levothyroxine (Synthroid)—for hypothyroid conditions
• Proton pump inhibitors—for GERD
• Tetracycline, Ciprofloaxin, and Penicillin

Conclusion

While iron is an essential nutrient and many people in the world are iron deficient, you can get too much of a good thing. In short, iron is dangerous in higher quantities, especially if you are taking it as a supplement. If you happen to have a family member who has hemochromatosis, or if you are in a high risk group, be sure to ask your doctor to test you for hemochromatosis.

If you are a woman who is postmenopausal or an older man, it’s important to pay attention to you iron intake. Here are a few ways to ensure you can mitigate any negative effects of too much ingested iron.

• Eat foods containing lots of polyphenols, flavanols, phytonutrients, and other plant-derived antioxidant compounds. You can accomplish this by eating a wide variety of brightly colored fruits and vegetables.
• Drink coffee and/or tea with your meals. Coffee blocks iron absorption. Tea also blocks iron absorption–both black and green tea. This is possibly why coffee is constantly associated with lower rates of mortality.
• Eat dairy with meals, or after meals. Calcium is a potent inhibitor of iron absorption.
• Avoid eating red meat with iron-fortified food. The two types of iron tend to magnify each other, as heme iron actively increases absorption of non-heme iron.
• If you drink alcohol, make it red wine and lower-alcohol wines. Wine contains polyphenols that will inhibit iron absorption, while hard liquor like vodka, tequila, and gin enhance iron absorption.
• Drink mineral water. Mineral water contains magnesium and calcium that inhibit iron absorption and it reduces the cancer-causing effects of heme in the colon.
• Exercise reduces iron stores as it builds muscle.
• Living at altitude uses up iron stores more readily as the body has an increased need for oxygen in the blood.

While iron is an important nutrient, as we age, we tend to build up cumulative stores of iron in our bodies which can become a serious health threat, especially if we happen to have a genetic tendency to develop hemochromatosis, or are taking excess iron in the form of supplements. Be sure to have lab work to check for iron overload—or see a doctor or medical professional if you have any of the above symptoms of too much iron.

References
http://irondisorders.org/iron-overload/
https://www.healthline.com/nutrition/why-too-much-iron-is-harmful#TOC_TITLE_HDR_6
https://www.healthline.com/health/hemochromatosis
https://www.winchesterhospital.org/health-library/article?id=14116
https://medlineplus.gov/iron.html
https://ods.od.nih.gov/factsheets/Iron-HealthProfessional/#en2
https://www.marksdailyapple.com/should-you-reduce-your-iron-intake/

The post The Dark Side of Iron – How Iron Becomes Deadly appeared first on thenutritionwatchdog.com.

By: Cat Ebeling, RN, MSN-PHN, co-author of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

Have you ever heard of moringa? Hint: It’s not a new Latin American dance, it’s a superfood!

Moringa Olifera is actually a superfood plant that has been used medicinally for thousands of years in India and Africa. It is also known as the drumstick tree, horseradish tree, or the ben oil tree. Moringa tree roots can grow in a variety of soils, including dried out, depleted soils. Because they are drought-resistant and can grow without rainwater, moringa trees do particularly well in harsh and dry climates.

Most all the parts of the tree are used in many traditional herbal medicines.

Moringa is rich in powerful antioxidants and other active plant compounds. Moringa comes packed with over 90 protective compounds, including isothiocyanates, flavonoids and phenolic acids.

A large number of published studies have shown that extracts of Moringa Oleifera leaves possess a wide range of healthy biological activities in our bodies. Moringa has been used to treat a large variety of diseases including:

Moringa is considered a nutritious superfood and the leaves and pods are often eaten in India and Africa. Moringa leaves contain many vitamins and minerals, as well as antioxidants. One cup of fresh, chopped leaves contains protein, vitamin B6, vitamin B2, vitamin A, vitamin C, iron, and magnesium. Moringa is considered so nutritious that the dried leaves are often sold as a nutritional supplement. Moringa pods are especially rich in vitamin C.

Moringa Antioxidants

Moringa contains a high level of antioxidants and flavonoids that fight dangerous free radicals in the body. Free radicals, when they accumulate in the body can contribute to the onset of many chronic diseases such as heart disease, cancer and diabetes.

The tree contains a rare and unique combination of disease-preventing phytonutrients, including flavonoids, glucosides, glucosinolates, zeatin, quercetin, beta-sitosterol, caffeoylquinic acid and kaempferol.

One study in post-menopausal women found that taking 1.5 teaspoons of moringa leaf powder every day for three months significantly increased blood antioxidant levels and helped to lower blood pressure. Moringa has also been shown to reduce unhealthy levels of cholesterol as well, possibly due to its antioxidants.

The antioxidants in moringa include:

Quercetin—A powerful antioxidant and anti-inflammatory compound that helps protect against hypertension as well as lessening inflammatory reactions such as asthma and allergies.

Vitamin C—This antioxidant is a strong immune booster and helps slow down inflammatory responses as well. It also works in conjunction with collagen compounds to strengthen ligaments, tendons, muscles and skin. Antioxidant-rich vitamins promote your own natural collagen production, which fights signs of anti-aging by keeping skin firm and preventing fine lines and wrinkles.

Chlorogenic acid—This antioxidant is found in coffee and helps to hold blood sugar level after meals.

Moringa leaf is such as powerful antioxidant it can be used as a food preservative for meat.

Moringa and Blood Sugar

Blood sugar issues and metabolic disease are a key factor in many serious health issues, especially diabetes. Keeping blood sugar stable through diet and dietary supplements is one of the healthiest measures to maintain health.

Interestingly, several studies have shown that Moringa Oleifera may help lower or stabilize blood sugar levels. One study of 30 women showed that taking 1.5 teaspoons of moringa leaf powder every day for three months reduced fasting blood sugar levels by an average of 13.5%.

Another small study in six people with diabetes found that adding 50 grams of moringa leaves to a meal reduced the rise in blood sugar by 21%.

Reduces Inflammation

Inflammation is a normal response by the immune system to help our bodies fight off infection or heal an injury. When inflammation becomes chronic and longstanding, it can cause worsening health problems. Long term inflammation is often linked to diseases such as cancer, Alzheimer’s, diabetes, and heart disease.

Many foods have anti-inflammatory compounds in them—especially fruits and vegetables. Scientists have identified one of the most powerful anti-oxidant compounds in moringa called isothiocyanates.

Protects against Arsenic Toxicity

Many of the foods we eat can pick up toxic levels of arsenic, especially certain types of rice. Arsenic is considered a poison and even low levels can build up to potentially toxic levels after a period of time. Some studies on arsenic toxicity show an increased risk of cancers as well as heart disease.

Several studies on mice and rats have proven that the leaves and seeds of moringa can protect against arsenic buildup and toxicity. This is most likely due to the powerful antioxidants it contains, as well as the increased amounts of fiber that moringa contains.

Helps the Environment, Protects Topsoil and Filters Water

Moringa tree is capable of growing in depleted or dry soils where many other types vegetation cannot grow. This is also exactly why certain undernourished populations living in third-world countries such as Africa or India have benefited from it during times of famine. It grows in dry soil and is extremely high in nutrients, making it life-saving for many.

Growing moringa can be utilized to help restore fertile soil, aid in forest restoration and protect topsoil from being blown away.

The seeds have a unique use for water purification. When moringa is combined with water, the impurities cling to the moringa seeds. Once the seeds are removed, they leave cleaner water with less toxins.

Some studies have shown that 0.2 grams of ground moringa seed can turn one liter of contaminated water into safe drinking water.

Moringa Side Effects

Moringa leaves may also contain high levels of nutrient-blocking compounds, which can reduce the absorption of minerals and protein. However, unless you are consuming very large quantities of moringa, the anti-nutrients available in moringa are of little consequence.

Moringa is completely natural and free from chemical additives and seems to be very well-tolerated. However, moringa side effects are still possible and can include:

• low blood pressure
• slowed heart rate
• uterine contractions
• cell mutations when high amounts of seeds are consumed
• interference with fertility

Be aware of medication interactions with moringa:

• Levothyroxine: Compounds in the moringa leaf may aid the thyroid function, but it can make thyroid medication too strong.
• Medications metabolized by the liver: Moringa extract can slow down the metabolism of medication causing various side effects or complications.
• Diabetes medications: Diabetes medications are used to lower blood sugar, which moringa also does effectively. It is important to monitor blood sugar levels if using both.
• High blood pressure medication: Moringa has shown to be effective at lowering blood pressure. Taking moringa and blood pressure medication may result in low blood pressure.

How to Use Moringa

Leaves, fruit, oil and seeds from the moringa tree have been consumed safely for centuries, but there are also many types of supplements or extracts available as well.

• Dried moringa leaves or moringa powder – Follow dosage directions carefully, taking up to six grams daily for up to three weeks at a time (which has been shown to be safe, according to studies).
• Moringa tea – This type of moringa is made from dried leaves steeped in hot water, just like many other beneficial herbal teas. Most nutrient-dense types are organic and dried slowly under low temperatures.
• Moringa seeds – The pods and flowers appear to have a high antioxidant content along with proteins and fatty acids. The immature green pods of the plant are often called “drumsticks” and can be eaten and prepared like green beans.
• Moringa oil – Oil from the seeds is sometimes called Ben oil. Look for it in natural creams or lotions. Keep the oil in a cool, dark place away from high temperatures or the sun.

A side note from our friends at Organixx:

Do you sleep poorly? Do you feel sluggish or anxious? Is it difficult for you to lose weight? These are WARNING signs that you’re magnesium-deficient, and it’s going to get worse if you don’t do something about it.

Believe it or not, 80 percent of Americans are suffering from magnesium deficiency—and this includes many who are already taking a magnesium supplement.

Are you taking the wrong type of magnesium?

Up to 80% of adults do not get enough magnesium, even many who already take a supplement. Most formulas only include one or two forms of magnesium, which may not be well absorbed by the body.

Magnesium is involved in more than 300 vital processes that support sleep, energy, metabolism, and a calm mood. But if your supplement only lists magnesium oxide, citrate, or glycinate, it could be incomplete.

A more effective option is a complete magnesium formula that includes all seven essential forms your body needs for maximum benefits.

👉 See the doctor-formulated magnesium now. You can get a free bottle during their limited-time sale.

References
https://draxe.com/nutrition/moringa-benefits/
https://yoursuper.com/pages/moringa-benefits?gclid=CjwKCAiAq8f-BRBtEiwAGr3Dga8CWNlO4-6VLus6oR-IZHms7diw-uRTGYaqo-wkYrdlNQOL-IID-RoCNhsQAvD_BwE
https://www.medicalnewstoday.com/articles/319916#side-effects
https://www.healthline.com/nutrition/6-benefits-of-moringa-oleifera

The post What is Moringa and Why is it Good for Me? appeared first on thenutritionwatchdog.com.

By: Cat Ebeling, RN, MSN-PHN, co-author of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

I used to walk past those ugly big knobby root ‘things’ in the grocery store but I never really knew what they were used for. Celeriac is not the prettiest of vegetables, but it certainly is tasty!

Celeriac is a root vegetable that is closely related to celery but is not the actual root of celery stalks that we purchase at the store. It came from the Mediterranean and belongs to the same family as carrots, actually. Celeriac comes in different sizes, but it looks like a really ugly, brownish, misshapen turnip with a lot of little knobby roots. Inside, it has smooth white flesh, kind of like a turnip.

Beneath its knobby and gnarly exterior is a firm-textured root vegetable with a nutty, slightly sweet and mellow celery-like crunch. Celeriac, or celery root can be eaten raw or cooked. Celeriac is super versatile. It can be grated and added to slaws and salads or used as a crudité for dipping. Cooked celeriac is awesome mashed, baked, roasted or mixed with mashed potatoes. It’s mild flavor brings out the flavor of fish and chicken dishes, but it actually tastes great with most everything!

Celeriac contains some powerful nutrition worth noting. It is packed with great fiber, which is great for gut health. It’s also full of vitamins B6, C, and K along with phosphorus, potassium, iron, zinc and manganese—not to mention a few important antioxidants. Celeriac only contains 5-6 grams of carbohydrate per 100 grams of cooked vegetable, which makes it a great low-carb alternative to potatoes. It is also a source of antioxidants lutein and Zeaxanthin.

The antioxidants in celeriac fight free radicals in the body, helping to prevent heart disease, strengthen the immune system, improve moods, fight cancer, lower inflammation, fight diabetes and obesity, and slow the aging process.

Helps Banish Anxiety and Depression

B vitamins can help calm your nervous system, helping to prevent anxiety and depression, and easing stress. B vitamins are water soluble so they can easily wash out of your system, so it’s important to replace them frequently. Celeriac contains a healthy dose of B vitamins to help soothe your nervous system, helping the brain and nerves function better.

Great for Digestion and Healthy Gut

The high fiber in celeriac feed your gut bacteria and keep them happy. Eating lots of healthy fiber also keeps your digestive system functioning well, filling you up and making you feel satisfied—so you eat less.

Fiber is also essential in preventing colon cancer, eliminating waste and toxins, and improving nutrient absorption. Because the fiber helps to fill you up, celeriac is a great food to eat when trying to lose weight as well.

Helps Fight Diabetes

Almost 1 out of three people either have diabetes or pre-diabetes, but a healthy diet, low in carbohydrates and sugar can help fight or reverse this serious condition. An interesting finding for a recent study found that for people who ate the most root vegetables, their risk of diabetes was 13% lower than those who did not. And a high intake of all types of vegetables lowers all types of chronic disease.

Heart Health

Celeriac’s antioxidants including the powerful vitamin C, provide nutrients that keep the heart and blood vessels healthy. Vitamin C has been found to moderately lower blood pressure—even in smaller doses. In addition, the potassium in celeriac has also been found to help regulate blood pressure and balance out too much sodium in the diet. Potassium lowers the risk of strokes as well.

Other potential health benefits of Celeriac including helping to suppress Parkinson’s symptoms, improve bone health, and soothing indigestion.

It Tastes Amazing!

Oh, and did I mention—celeriac tastes delicious! Chop it up and add it to a roasted root vegetable mélange, or cook it up and add it to your mashed potato recipe to extra flavor and nutrition. Try this celeriac fries baked in the oven, or grate it and make it part of your next coleslaw recipe.

Celeriac Fries

First, chop your celeriac into 1cm width fries. Lightly coat them with some smoked paprika and a sprinkling of Pink Himalayan salt. Roast for 30 minutes at 200 degrees Celsius – and that’s it!

Celeriac fries are also delicious roasted with a little salt and pepper, then scattered with a grating of parmesan.

Check out this celeriac soup recipe, adapted from Mark’s Daily Apple. It’s amazing—warm, tasty, filling and delicious—especially topped with bacon.

Celeriac Soup

• 1/3 stick butter
• 4 celery stalks, chopped
• 1/4 cup finely chopped shallot (or 1 leek, sliced)
• 2 pounds celery root, (about two large roots) peeled and cut into 1/2-inch cubes
• 6 cups bone broth or chicken broth
• salt and pepper to taste
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon chopped thyme
• 4 slices of bacon crumbled

Instructions:

Over medium low heat, melt the butter in a deep pan. Add celery and shallot/leek and sauté until soft but not overly browned, about five minutes. Add celery root and sauté a few minutes more, then add 6 cups of broth or water and turn up heat slightly. Bring to a boil then turn the heat lower and simmer with a lid on for 35-40 minutes until the celery root is easily pierced with a fork.

Working in small batches puree the soup in a blender, or with a hand blender, until very smooth. If you prefer soup with more texture, only puree half of the celery root and leave the rest in chunks. Use the remaining 2 cups of broth or water to thin out the soup to your desired consistency. Add salt and pepper to taste. Garnish with generous amounts of bacon!

References
https://www.healthline.com/nutrition/celeriac
https://www.marksdailyapple.com/silky-celery-root-soup/
https://www.water-for-health.co.uk/our-blog/2019/02/7-impressive-health-benefits-of-celeriac-celeriac-fries-recipe/

The post This Ugly Duckling Root Vegetable Is Crazy Good for You—5 Good Reasons to try Celeriac appeared first on thenutritionwatchdog.com.

Many hard-core environmentalists, celebrities and even doctors are advising us to eat a “plant-based” diet—or at the very least to give up eating “red meat”.  And if we’re going to eat meat, we’ve been told to eat chicken. But is that actually BAD advice?

Chicken is often considered by many a “clean” meat, and it’s usually boneless, skinless and hardly resembles something that comes from an animal at all.  It’s just…chicken.

The consumption of chicken has risen about 400% worldwide over the past 50 years while beef production has remained the same or decreased. Can we really save the world and our health, by eating more chicken and less red meat?  The answer, as you’ll see below, will surprise you.

People often say they have given up eating red meat out of concern for the animals, the environment, and their health. Those sound like good reasons on the outside… But while cutting out (CAFO) conventionally-raised red meat seems virtuous, eating chicken instead doesn’t do much to address those issues, and can even be worse in most cases.

Most all conventional meat and chicken is produced in Concentrated Animal Feeding Operations (CAFOs). CAFO meat production is deplorable and we should all definitely do our best to not support this type of agriculture! Animals raised on these factory farms are overcrowded and raised in filthy conditions where the animals have to wallow in a sea of their own feces. CAFOs house anywhere from hundreds to thousands of animals. CAFOs can include open feedlots for cattle and large windowless buildings where chickens are confined in boxes, cages, large crowded areas, or pens.

CAFOs also cause massive pollution to our groundwater and surface water supplies within miles of their operations. CAFO’s produce huge amounts of urine and feces that drain off into the water supply. And because these animals are given antibiotics, growth hormones, and other medications, these chemicals are present in the sewage and runoff the animals produce—which then soaks into the ground or runs off into our water supply.

Don’t Chickens Have a Better Life?

On the surface, eating chicken and eliminating red meat may SEEM like the healthier choice for our bodies, the animals and the planet, but it is not. Chicken is not actually healthier for us to eat, nor are the chickens treated any better, and there’s all of that air, land and water pollution.

Sure, many of us think that chickens run around a farm pecking their feed, clucking and crowing, but unfortunately the vast majority of chickens we eat come from large scale indoor operations. It’s difficult to find pastured, humanely raised, organic chickens to eat, unless you live on a farm or have access to local, outdoor farm-raised chickens.

Animals raised in CAFO’s are treated very badly, especially chickens. Most chicken comes from a CAFO where they are raised their entire lives (On the other hand, even beef finished in CAFO’s spends at least the first year or more of their life outdoors on grass). Chickens are packed into cages or on a filthy floor, where they can barely move around. The poor birds usually have their beaks seared off with a hot blade to avoid pecking each other to death, because they are so packed in so closely. These chickens are bred to grow breasts so big and heavy, they literally can barely walk, are often crippled, and many of them get trampled to death. Most never get outside to breathe fresh air or see the sunshine or eat their natural diets. Large scale organic chicken farms are not much better, unless they are actually pasture-raised, which is rare.

What About Salmonella, etc?

Because CAFOs are so filthy and overcrowded, these chickens are routinely given antibiotics just to prevent all the disease that flourishes in these dirty living conditions. This practice is a big reason there are antibiotic resistant bacteria. And when we eat those chickens, we can often ingest some pretty powerful and nasty bacteria ourselves.

More than 100,000 people were sickened by food-related illness outbreaks between 2009 and 2015, according to a new analysis by the U.S. Centers for Disease Control and Prevention (CDC). And the food that made more people sick than any other? Chicken.

Chicken is most associated with salmonella poisoning, which causes some pretty serious food poisoning in humans. In addition, the CDC reports that chicken also carries these lovely pathogens as well—which can make you very sick if not killed during cooking:

• Campylobacter bacteria
• Clostridium perfringens bacteria

Then what about consuming “antibiotic-free, vegetarian fed, no animal by-products and cage free” chicken? …Not necessarily any better. This does not solve the problem either. Cage-free does not mean much, because these chickens are all crowded together wing to wing in a windowless facility where they never see the light of day. They may see the light of day through a small open window, but never actually make it outdoors. And, many chicken producers are now promoting antibiotic-free chicken, which is a step in the right direction, but there are many different meanings to the “no antibiotics” sales pitch.

Isn’t Vegetarian Fed Better for Me and Chickens?

Does that conjure up images of happy chickens pecking at their cracked corn in their pen? Chickens are not actually vegetarians; their natural diet includes things like grubs, worms and bugs. Chickens fed a diet of only grain will produce meat high in unhealthy, inflammatory omega 6 fats. Not healthy for anyone—not even chickens.

On top of that, grain for chicken feed is most times genetically modified and grown on huge, mono-cropped farms sprayed heavily with pesticides and herbicides. And many grain crops are doused in cancer-causing glyphosate just a week or so before harvest. So, your chicken is eating glyphosate-laced GMO grain, which you end up ingesting as well–with the all toxic effects on your body.

Mono-cropping for CAFO feed also destroys biodiversity by eliminating the habitat of small animals including birds, toads, insects, worms, rabbits, mice, rats, etc. to clear fields for planting and producing grain.

Did you know that sheep, pigs and cows have regulations for humane slaughter, but not so with poultry… They are killed in pretty inhumane ways. They are often stunned by being run through a vat of electrified water, then their throats are slit. Quite often, however, the electrified water is not effective, so the birds are awake and alert right before they die. At least half of the birds we eat have experienced intense stress and suffering before they reach our kitchen table.

But It’s More Ethical to Eat Chicken, Right?

Some people who are attempting to eat ‘ethically’ say they want to cause the least amount of animal deaths to support their diet and health. OK… So, a typical cow produces almost 500 lbs of edible meat. One person could live off the meat from one cow for almost 2 years if that’s the only meat they ate.  A chicken produces only about 50% edible meat from their 3-5 lb weight. To arrive at the same amount of meat, approximately 250 chickens have to die. That’s about 250x as much suffering and death. Do we really think it’s more “ethical” to kill 250 chickens vs just 1 cow?

What about Nutrition…Isn’t Chicken the Healthier Choice, as most think?

Let’s talk nutrition. Dietitians and misinformed doctors often scold us for eating red meat and try to tell us it’s linked to cancer, heart disease and diabetes, and advise us to eat skinless (white meat) chicken breasts instead. BAD advice!

Chicken contains protein and some vitamins/minerals, but beef (especially grass-fed and finished) has a LOT more healthy omega 3 fats, and far less of the inflammatory omega 6 fats. (Unless you can find true pastured-raised organic chicken, which does contain a good amount of omega 3 fats, collagen and protein.)

Beef also contains twice as much iron, selenium, zinc, and phosphorus—and far more vitamin B6 and B12 than chicken. In fact an average serving of beef will give you 45% of bioavailable B12, while chicken supplies only about 3%.

Beef also contains a good supply of heme-iron, the most absorbable kind of iron. Iron is necessary for red blood cells that carry oxygen in your body, and a shortage of available iron will cause anemia, usually in women. The biggest nutritional deficiency in the world is iron-deficiency anemia. Beef supplies TWICE as much bio-available, absorbable iron compared to chicken.

The other big deficiency, especially in vegans, vegetarians and the elderly is vitamin B12. B12 can only be obtained from animal sources. A lack of B12 also causes a type of anemia. B12 and iron deficiencies cause weakness, dizziness, heart palpitations, fatigue, brain fog, nerve problems like tingling, depression, and even dementia, and often a B12 and iron deficiency anemias are present at the same time. A good serving of healthy red meat will quickly fix this situation!

In addition to the nutrient profiles, RED meat also contains a variety of bioactive compounds that infer health benefits, including:

• Carnosine—an amino acid that has anti-inflammatory, immune regulating properties.
• CoQ10–a vitamin like compound that benefits the heart muscle and other muscles, generates growth, repair and maintenance.
• Conjugated Linoleic Acid (CLA)—a natural healthy fat that helps burn your own fat, builds muscle, helps with weight loss, and strengthens the immune system.
• Glutathione–the “Master antioxidant” helps fight oxidative stress, aids in muscle recovery, and overall performance.
• L-carnitine—an amino acid that helps in fat metabolism, glucose levels and muscle building.
• Taurine—an important amino acid that improves insulin release, allows for better glucose tolerance and is a powerful antioxidant. It is vital for the proper function of the minerals potassium, calcium, magnesium, and sodium.

Beef, when compared to chicken, contains more carnosine (an amino acid), more coQ10, twice as much CLA, twice as much glutathione, 20-30 times more L-carnitine, and more taurine.  Overall, it’s been estimated by nutritionists that beef is 30% more nutrient-dense than chicken, providing significantly more of the nutrients our bodies need to thrive in good health.

Grass Fed/Grass-Finished vs CAFO Beef—Which is Healthier?

The demand for grass-fed beef has skyrocketed over the last decade. It’s often listed on menus at restaurants now and is commonly seen in the grocery store.

The term “grass-fed” can be confusing. All beef is generally grass-fed for the first 12-15 months of their life. Grass-fed and grass-finished meat contains the most benefits. Cattle that are grass-fed and then grain finished have a different nutrition profile, as they are typically finished in a CAFO on grain-based food for the last 4-6 months of their lives, which changes the nutrition of the meat for the worse.

Because grain is not a cow’s natural food, it often gives them indigestion, makes them sick, and makes them more likely to harbor dangerous e.coli bacteria. Another study shows that grain-fed cattle have more liver abscesses than grass-fed cattle (11% compared to 0.2%). Grass-fed cattle are overall, healthier and need less antibiotics and medications.

Grass-fed cattle roam around outside all day with plenty of room to eat whatever they wish, and obtain sunshine and a stress-free environment. As a result, they are healthier and happier. Most grain-fed cattle spend their days crowded inside a filthy pen, wading through their own excrement.

Grass-fed beef contains far more healthier fats including much higher omega 3 fats compared to omega 6 fats, and almost double the conjugated linoleic acid (CLA) compared to grain-fed cattle.  Grass-fed beef also contains significantly more vitamins and minerals than grain-fed beef.

By opting for grass-fed beef, you are supporting small farms who raise their cows in a natural, humane way and getting superior nutrition from healthier, happier cows. Calorie for calorie, it’s the way more efficient at delivering the highest quality protein in an easily digestible form.

Yes, it’s true that grass-fed beef is slightly more expensive than conventional beef, but given that it’s a more nutrient-dense food, it is worth the small extra cost to protect your health. If your budget just does not allow for grass-fed, even conventional beef does offers some nutritional advantage over chicken.  It seems odd to me that so many people will spend $1000 or more on their cell phone, or over $100 per month on their cell phone bill, but refuse to spend an extra $2 to $3 per lb for grass-fed meat that will protect their health.  Seems like an odd prioritization to me.

Speaking of cost, one of the best quality sources of grass-fed meats that I’ve found at a very affordable cost is called ButcherBox, and I use their service myself every month.  Try ButcherBox grass-fed meats here.

Another great source of high quality grass-fed meats is US Wellness meats here.

What About Red Meat and Cancer?

Some studies have been done on the association between red meat and cancer. While there has shown some association between the two, they are not conclusive. The main problem is that these studies do not differentiate between conventional red meat from CAFOs, processed (CAFO) meat with lots of added chemicals, nitrites, fat, antibiotics and growth hormones vs. naturally raised grass-fed beef. In other words, most of the studies on red meat do not differentiate between a grass-fed steak or a can of spam. All very different meats, with very different effects on your body.

Studies done on red meat and cancer are generally considered epidemiological research or observational studies. In other words, researchers study broad groups of people who eat lots of red meat and attempt to make connections to cancer. Remember that correlation does not equal causation. In other words, the association between the two may not be the cause.

It’s virtually impossible to separate out the variables in an observational study. Many people in these studies who consume red meat and processed meats may also be smokers, non-exercisers, and fast food/junk food/processed food consumers, eating few vegetables or fruits. So again, there is no differentiation between a meal of grass fed steak, organic vegetables, and a glass of water or McDonald’s meal of a (CAFO) Big Mac with french fries and a soda.

In other words, eating red meat in the context of a healthy diet and lifestyle is far different from eating red meat and processed meats in the context of an unhealthy diet and sedentary lifestyle.

There are no randomized controlled trials or clinical trials of any nature that show links between red meat and cancer.

Systematic reviews have more credulity and also have looked at the effects of red meat and cancer.

• Red meat, processed meat, or total meat is not associated with hepatocellular carcinoma
• There is insufficient evidence to confirm a link between red meat consumption as part of a healthy eating pattern and colorectal cancer.
• Consumption of red meat and processed meat was inconclusive as to overall risk of colorectal cancer.
• There is currently insufficient evidence to confirm a true link between the intake of red meat as part of a healthy dietary pattern and colorectal cancer risk.

Obviously, what TYPE of red meat is eaten (CAFO, processed or grass-fed/organic) is the most important consideration here, and we can’t lump meat-eating in with unhealthy behaviors like smoking, excessive drinking, lack of exercise, etc.

The bottom line is red meat—especially grass fed/organically raised and humanely raised meat will NOT cause cancer. For more information on this topic, click here and here.

And for those of you who are concerned about the latest report concerning a substance called TMAO found in red meat, read this. TMAO is a substance found in peoples’ guts who eat red meat that has been theorized to be related to heart disease. However correlation is not causation, and TMAO is also found in seafood in much higher concentrations than beef, yet we know that seafood consumption is good for heart health.  Therefore, most researchers agree that TMAO is not an issue of concern with meat.

But Red Meat is Bad for the Environment, Isn’t It?

Ok, what about red meat’s carbon footprint? Aren’t we destroying the environment if we eat red meat?  Not necessarily…

I will try to answer this in a short summary—but definitely this topic is worthy of a full article. There are so many factors that go into the footprint of our food, and common belief is that a vegetarian diet—or even a diet that excludes red meat has a much smaller carbon footprint, but there are costs to our health and the environment.

As Diana Rogers RD, said so well,

“The main one being that meat itself isn’t evil, it’s the method by which we farm it (feed lots and CAFOs-Confined Animal Feeding Operations) how we prepare it (breaded and deep fried, or served on a white flour bun), and what we eat alongside it (fries, and a large soda).”

Cattle get blamed for using a large amount of water, but that water is measured differently, depending on its use. When researchers analyze water use for agriculture, it is categorized depending on its use and its source. Green water is water that comes from precipitation; blue water is groundwater from aquifers and rivers used for irrigation; gray water is the water required to dilute pollutants to keep water at or above water quality standards.

All beef, CAFO or not, starts out being grass-fed for the first 12-15 months. Green water used for cattle is about 92%. For grass-fed and grass-finished beef, the green water number is 97-98%. Remember green water comes mainly from natural precipitation. However, when studies look at the amount of water cattle use, they also consider natural rainfall. When comparing water usage to chicken, natural rainfall is compared to the amount of irrigated water used grow grain crops. Having a general understanding of how the footprint numbers are derived makes a better case for the amount of water meat red meat actually uses versus grain-fed chickens.

From Diana Rogers:

“According to this study from UC Davis, which used the blue water methodology, “typical” beef requires approximately 410 gallons of water per pound to produce. A pound of rice production also requires about 410 gallons, and avocados, walnuts and sugar are similarly high in water requirements. In Nicolette Hahn Niman’s book, Defending Beef, she explains that the amount of water for grass-fed beef is closer to 100 gallons per pound to produce.

Once you understand how these footprint numbers are derived, you’ll understand how meaningless it is to use them as a critique of meat production. The equations also leave out a lot of critical information like soil type and health… It should also be noted that the nutrition in grass-finished beef is far superior to [chicken], rice, avocados, walnuts and sugar, so comparing “plant products” to “meat” is not really logical.”

For more detailed info on why properly raised grass-fed beef actually benefits the environment instead of destroying it, this article explains that topic more in-depth.

A truly sustainable diet, both in terms of the planet, and in terms of our health, includes grass-fed and grass-finished, humanely raised red meat, which is far more nutrient dense than chicken of any type. If you add in organic vegetables, seasonal fruits and healthy fats, you will have the optimal diet—for your health and for health of the planet. Leave the chicken alone unless you can find a local, truly pasture-raised, organic chicken that were not raised in CAFOs.

References
https://sustainabledish.com/meat-is-magnificent/
https://www.huffingtonpost.com/entry/chickens-slaughtered-conscious_us_580e3d35e4b000d0b157bf98
https://www.cdc.gov/features/SalmonellaChicken/
https://sustainabledish.com/10-reasons-stop-eating-much-chicken/
http://www.ecofarmingdaily.com/top-10-reasons-raise-eat-grass-fed-meat/
http://www.animalliberationfront.com/Practical/Health/15Reasons2NotEatMeat.htm
https://sustainabledish.com/protein-better-protein/
https://www.sierraclub.org/michigan/why-are-cafos-bad
https://www.nutritionadvance.com/healthy-foods/red-vs-white-meat/
https://www.nutritionadvance.com/is-grass-fed-beef-necessary/

The post Chicken vs Beef: Which is Healthier & Better for the Environment? (Surprising Answer) appeared first on thenutritionwatchdog.com.

Yes, we’ve all had a love affair with kale, and it’s not over yet! Kale has become so mainstream and widely accepted that a meal or event is just not complete without it!

Kale’s popularity as a superfood has not diminished, so no reason to stop eating it. The popularity of kale has helped bring about some great variations besides the regular ol’ curly leafed kale. My favorite type of kale is dinosaur kale, with its dark green bumpy texture, but there is also a Premier kale with pretty, small flat leaves; Redbor kale, with a beautiful deep purple shade and tightly curled leaves; Siberian kale with large green leaves; Red Russian kale with purple stalks and green delicate lacey leaves, and Kamome red kale that looks a little like red cabbage. All these varieties of kale are full of the same cancer fighting, health promoting compounds. In fact, kale is still the king of superfoods, and one of the most nutrient dense foods you will ever eat!

Loaded with amazing antioxidants including beta carotene, vitamin C, quercetin and kaempferol that have some amazing heart protective, blood pressuring lowering, anti-inflammatory, cancer fighting effects. Kale’s antioxidants even extend to anti-depressant and anxiety-lowering benefits.

Kale also contains bile acid sequestrants, which bind with bile to help remove harmful cholesterol. One study found that drinking kale juice increased HDL cholesterol and lowered LDL cholesterol, lowering heart attack risk in men. Also, steaming the kale will dramatically increase its bile acid binding effect, making it as efficient as some cholesterol drugs—without the unpleasant side effects.

So yeah, although kale has been around awhile, it’s still the superfood it’s always been. Enjoy these tasty kale chips. You can easily munch through a huge pile of them and not feel a twinge of guilt.

The dressing is made up of a delicious blend of lime juice, spices and tahini. Tahini is a delicious nutty tasting butter made of toasted sesame seeds. It has been used for thousands of years in many middle eastern dishes, including hummus and falafels.

Tahini is full of health benefits and is one of those versatile ingredients you should keep on hand for sauces, dressings, and dips. Tahini is a great source of omega 3 fatty acids, which boost brain health, strengthen the immune system, protect against all types of inflammation and reduce the risk of diabetes, heart disease and Alzheimer’s disease.

Tahini also contains plenty of magnesium, phosphorus, copper, iron, selenium and zinc, which boost the immune system and keep bones strong. Tahini’s high fat and protein content also help to keep blood glucose low, making it a great food for fat burning, keto diets, and maintaining low glucose levels.

These kale chips are so delicious, I am going to have to stop writing and go make a batch of these healthy, yummy, crunchy, delectable chips!

Ingredients

• 1 large bunch of any type kale, inner ribs removed
• 2 tablespoons lime or lemon juice
• 2 tablespoons extra virgin olive oil
• 4 tablespoons tahini
• 1 teaspoon nutritional yeast
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon salt

Directions

• Preheat the oven to 200 degrees F (or plug in your dehydrator). Line a baking sheet with foil or parchment.
• Wash and thoroughly dry the kale, then remove the leaves from the tough inner stem. Slice or rip into large pieces. Remember- they’ll shrink as they dehydrate so don’t go too small. Place in a large bowl.
• In a small bowl, whisk together the remaining ingredients. Pour over the kale and coat each leaf thoroughly. It’s messy, but the best way to do this is with your hands.
• Spread the chips in a single layer on the baking sheet with parchment paper or in a dehydrator. Kale baked in the oven will take up to an hour (start checking on them after 30 minutes. The dehydrator will take approximately 8 hours.
• Chips are ready when the seasonings are completely dry and the kale is crispy.

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References
https://foodfacts.mercola.com/tahini.html

The post Kale Chips with Tahini Dressing appeared first on thenutritionwatchdog.com.

You probably think of molasses as that black goopy stuff that sits in the back of the cabinet, or the stuff in those yummy molasses cookies your grandma used to make. If you have some molasses sitting in your cabinet, it may be time to dig it out and start using it again. Molasses, especially ‘blackstrap’ molasses, has some very good health benefits.

Where does this stuff that looks like motor oil come from? Blackstrap molasses comes from the sugar-making process. When sugar cane is mashed and boiled, cane syrup is created. A second boiling crystallizes the sugar and yields molasses, and a third boiling leaves blackstrap molasses.

Since most of the actual sugar is removed from this viscous liquid, the remaining syrupy mixture is somewhat bittersweet. But, unlike sugar, which has no nutrients, molasses contains some pretty powerful vitamins, minerals, and antioxidants which help to improve bone health, boost skin and hair health, combat anemia, improve brain health and alleviate PMS.

Blackstrap molasses contains loads of vitamin B6, manganese, magnesium, potassium, iron, and selenium. It also has a reasonable glycemic load of 55, making it a better choice for adding some sweetness to foods or drinks, especially for diabetics.

Molasses has been used as one of those ‘cure-all’ elixirs over the years for problems like constipation, anemia and even tummy problems.

As I often mention, nutrients are always better absorbed from whole food sources, because they exist in the perfect balance, along with the various co-nutrients and phytochemicals that come along with them. Blackstrap molasses could really be classified as a whole food supplement.

However, blackstrap molasses should only be consumed in small amounts, since it is still considered a type of ‘sugar’ and ranks fairly high on the glycemic index. Here is a listing of where blackstrap molasses runs with other natural sweeteners:

• White sugar: 64
• Blackstrap molasses: 55
• Maple syrup: 54
• Raw honey: 30

1. Iron

Blackstrap molasses has long been considered as a great source of plant-based iron. Blackstrap molasses is especially useful for menstruating women, as women lose small amounts of iron through their regular menstrual cycle, and many women can become slightly anemic.

Iron actually also works to improve your mood as well. Brain chemicals rely on a balance of hormones — including serotonin, dopamine and other vital hormones — that cannot properly be synthesized in the brain when oxygen levels are low. Iron helps the body to carry oxygen, so low levels of oxygen and iron deficiencies can result in depression or anxiety, poor sleep, low energy levels and a lack of motivation. In addition, the essential minerals in blackstrap molasses including magnesium, manganese, and calcium help maintain the health of red blood cells.

2. B Vitamins

One of the great things about blackstrap molasses is its B vitamin content. B vitamins are vital for brain and nerve health, energy, and mood regulation. Since B vitamins are water soluble and can easily be washed out of the body, and have to be synthesized in the small intestine, many people have a B vitamin deficiency and don’t know it.

Many people who suffer from leaky gut, celiac disease, glutton sensitivity, and other inflammatory digestive disorders, have low levels from B vitamins. Stress can also drastically lower B vitamins, leading to depression and anxiety. It is known that people who suffer from schizophrenia and bipolar disorder have low or imbalanced levels of B vitamins. Vitamin B6 is also known to work in combination with other B vitamins to boost serotonin levels in the brain, which is one of our body’s primary ‘feel good’ neurotransmitters.

3. Improves Hair and Skin Texture

Blackstrap molasses contains lactic acid, along with antioxidants, both of which are very helpful in healing and preventing acne, smoothing wrinkles and other skin conditions. Blackstrap molasses also helps promote wound healing like cuts, burns, and scrapes.

Blackstrap molasses also helps to get rid of frizzy hair, especially hair that is dyed, bleached or permed. This natural conditioner helps to cover gray naturally, but if you have really blonde hair, it may temporarily darken it slightly.

It’s not a great idea to put it straight on your hair but using it in combinations with other healthy ingredients will help to thicken and smooth out hair, bringing out its natural shine and body. Try this natural molasses hair mask from Wellness Mama:

• 1/4 cup plain whole-milk yogurt
• 2 tablespoons organic blackstrap molasses
• 1 teaspoon apple cider vinegar
• Optional: 2 drops Rosemary essential oil

Directions—Whisk together yogurt, molasses, and ACV. Add essential oil if using. (Tip: rosemary oil helps your hair grow and scalp stay healthier.) Massage into hair and scalp, cover with a shower cap or wrap in towel and leave on for 10-15 minutes. Shampoo out as normal.

4. Bone Health

Blackstrap molasses contains a combination of healthy bone ingredients calcium and magnesium, along with copper, iron, potassium and the trace mineral manganese. It also helps to heal bones faster, and fights osteoporosis.

Manganese plays an important role in bone cartilage and bone collagen formation and is required for bone mineralization. In one study, women with osteoporosis were found to have 25% lower manganese levels of the women who didn’t have osteoporosis. It only takes about two teaspoons a day to get about 20% of the manganese you need to help build stronger bones.

5. Blood Sugar

In spite of the fact that blackstrap molasses is classified as a type of sugar, it has a lower glycemic value than refined cane sugar. Because of this, is often preferred for those with diabetes or those who are trying to keep blood sugar levels low. Blackstrap molasses, unlike refined sugar, contains nutrients including chromium, which is known to increase glucose tolerance. Chromium also plays an important role in stabilizing blood sugar and insulin.

Chromium is an essential nutrient for normal carbohydrate and fat metabolism as well.

Blackstrap molasses also contains plenty of antioxidants which help the body fight diabetes, heart disease and even cancer.

How to Use Blackstrap Molasses

Blackstrap molasses is used as a natural sweetener and a refined sugar alternative, but keep in mind, it is still a form of sugar, and is only slightly lower on the glycemic index as sugar. Molasses has a different, rich, caramel flavor, which makes it great as an additive to your morning coffee, your oatmeal, or used for baking. It also makes a great marinade or base for a sauce.

It’s easy to find blackstrap molasses at your local market or health food store. When purchasing blackstrap molasses, look for products that are organic and unsulfured.

Molasses is generally added to sugar to create brown sugar, but you can make your own by adding a small amount to coconut sugar and mixing. This creates a slightly more nutritious brown sugar that still adds the right amount of flavor to your recipes.

Blackstrap molasses can be used in recipes that call for brown sugar, honey and maple syrup.

References
https://www.thealternativedaily.com/use-blackstrap-molasses/
https://draxe.com/blackstrap-molasses/
https://www.healthline.com/health/food-nutrition/benefits-blackstrap-molasses
https://wellnessmama.com/62496/molasses-hair-mask/

The post Five Good Reasons to Use Blackstrap Molasses appeared first on thenutritionwatchdog.com.