Chef Johan's Raw & Tasty

Posts Tagged ‘weight loss’

Author: Leisa Wheeler N.D. is a Naturopath, proven Health & Healing Mentor and Raw Food Coach.

Detoxification is a natural healing process needed more than ever in today`s toxic world. With the onslaught of chemicals in our food, air and water, we can all do with undergoing a specific program of periodic cleansing. An approach that is designed to lower the toxic burden accumulated in our tissues, while supporting the organs of elimination in a supportive and nurturing environment, is the type of program that will offer the most effective results in our pursuit of outstanding health.

What is detoxification?

We have all heard about the role of detoxification in creating great health; and many of us have experienced the detox process, some by attending a health retreat designed for this purpose, and some by virtue of a supervised fast or cleansing program initiated by a naturopathic practitioner.

But what exactly is detoxification, and what is happening in the body when we engage in this type of specialized program?

Essentially, detoxification is the body`s ongoing process of neutralizing and eliminating toxins from the tissues and organs of the body. It is the job of the liver to take harmful chemicals, toxins and byproducts of metabolism from the bloodstream, and alter them into safer substances to be excreted via the organs of elimination.

This process is always happening automatically, just like we breathe and our hearts beat, and it`s not something we need to think about on a day to day basis. It is a natural state of the body to be continually cleansing, and most of the time we don`t even notice it is happening.

With the amount of potentially harmful chemicals in our environment, our food, our personal care and cleaning products, in air and water pollution, and in the recreational drugs and medications that many people take; our body burden of toxic substances can rise. It is estimated that there are 50,000+ chemicals in production, with 10,000 of these used in food processing.

When the liver is unable to deal with an excess amount of circulating toxins, they can continue to move through the body, causing disruption and damage, before eventually being stored mainly in the fat cells of our organs and tissues, often being stored for years or decades.

Depending on the type of toxins held in the body, we can experience all sorts of chronic and degenerative conditions that have their underlying cause in an overwhelming burden of chemical overload. For example, one molecule of mercury can inhibit the function of up to 1000 zinc molecules.
By engaging in a “detoxification program” we are actively assisting and supporting the body in its own natural cleansing actions, to help in ridding the body of substances that may be detrimental to our health.

Why a specialized detox?

Before essential nutrients can become available to the cells for renewal and repair, we need to remove:

Metabolic waste
Excess proteins (fibrosis)
Mucous
Fat
Calcium
Heavy metals
Chemical residues
Drugs
Pollution
Radiation

Is there only one disease?

Many schools of thought promote the concept of there only being “one disease”, that of toxaemia.

This theory proposes that if the body can be kept free and clear of toxic debris and waste, and if good nutrition is provided, the body`s natural healing processes will enable it to heal from any disease.

All effective natural healing methods combine some type of detoxification process.

What is involved in a detoxification program?

In the natural medicine world, a detox is a specific program of dietary changes and often herbal support to:

1)lower the amount of chemicals being ingested,
2)to provide nutrients that enhance the body`s natural processes,
3)to support the organs of elimination in clearing toxins out of the body quickly and safely

There are many styles of detox programs, but the best ones are those undertaken in an environment where all of these factors can be addressed, and there is an opportunity to rest and relax and focus on healing.

1)Lowering ingested chemicals

The first part of detoxification involves lowering the ingestion of not only chemicals in the diet, but often also lowering the amount of food consumed, to give the digestive system a rest and to allow energy to be diverted to cleansing rather than digesting.

Fasting is a universal natural response to disease, and there are several ways to fast; water only, juices, and mono foods being the most common.

To this end, most detox diets will involve a period of fasting, such as drinking only freshly made vegetable juices for several days. Only organic produce should be used for the juicing, to ensure no pesticides or other chemicals or contaminants are consumed.

After a juice fast, it is sensible to spend a period of time eating plain organic fruits and vegetables to allow the body time to adjust to whole foods again, while keeping the burden of ingested toxins to a very low level.

Water fasting can be too extreme for most people in today`s world, as we are carrying such a load of toxins that we need more than just our stores of nutrients to help the body to detoxify them properly. Many people are already malnourished and depleted, so water fasting is not appropriate in these cases.

Fresh organic juice provides a plentiful supply of enzymes to assist in the breakdown of toxic matter, vitamins, minerals, and antioxidants to protect from free radical damage.

24 hours after starting a juice program, pancreatic enzymes are no longer needed for the digestion of food and can start digesting waste matter in the body. Not only do they start breaking down debris in the colon, but they can travel through the body and start digesting damaged cells, microbes, metabolic waste, acids, fibrosis, atherosclerotic plaques and deposits in the joints

2)Providing nutrients

As toxins are being released for excretion during the fasting phase, these substances can be highly reactive and create free radical damage. Not only as they circulate, but when they are processed through the first phase of liver detoxification, dangerous metabolites can be produced. A high level of antioxidants can offset this danger and protect the liver and the cells of the body.

This is why juice fasting can be so advantageous, as it supplies an enormous amount of concentrated vitamins, minerals and antioxidants that are easily absorbed. Organic juice means no toxins are being ingested and by being in a clean environment this lowers the daily burden.

Some detox programs also support the body with green nutrition such as wheat or barley grass, chlorella or spirulina. These green foods supply a high dose of nutrients, protein for the binding of toxins, and chlorophyll which is a powerful blood cleanser.

Healing nutrients:

By juice fasting and supplementing with concentrated green nutrition and herbs with fiber, we offer our body all it needs to cleanse and heal:

Enzymes
Vitamins
Minerals
Antioxidants
Carbohydrates
Chlorophyll
Protein
Fiber

Enzymes: enzymes are specialized proteins that accelerate or instigate chemical reactions within our cells. Malfunction of just one type of enzyme can be fatal.

All animals eat foods which also contain enzymes for their own digestion

Enzyme reserves can be depleted by cooked food; the demands on digestion from cooked foods means that enzyme activity is used for digestion rather than cleansing and healing purposes elsewhere in the body.

Enzymes are at the heart of physiologic healing, they have been called the “spark of life”, a deficiency of which has been linked to chronic and degenerative illnesses

Metabolic enzymes build, cleanse and heal the body:

“After two decades of microscopic analysis of the cellular systems of thousands of people who have been guests at Hippocrates, we discovered and confirmed that digestive enzymes and enzymes found within plant foods clearly enhance the electrical frequency in and around cells of the body.”
Dr. Brian Clements
Author of “Hippocrates LifeForce, Superior health and longevity”
Director Hippocrates Health Institute, Florida, for over 25 years

Vitamins: essential for life, they are co-factors in enzymatic reactions and required for producing energy needed for detoxification.

Minerals: essential for life, they are co-factors in enzymatic reactions, are required for
energy production, and are utilized in the liver for the binding of toxins.

Antioxidants: required for neutralizing free radical damage caused by circulating toxins, and by Phase 1 liver detox processes.

Carbohydrates: provide fuel for energy.

Chlorophyll: cleansing, blood building, antibacterial, antiseptic, alkalizing and oxygenating.

Protein: is found in concentrated green nutrition and is needed for binding toxins via the liver.

Fiber: acts like an intestinal broom to drag toxins, mucoid plaque and heavy metals out of the bowel, and provide fuel for the good bacteria colonies.

3)Supporting the organs of elimination

There are many organs and systems involved in the detoxification process, but some are more important than others and supporting their function results in a more thorough and pleasant detox.

Liver: the liver is the organ which does the most work during a detox. It takes pollutants out of the bloodstream, identifies them and makes them safe for excretion.

The first stage of this is called Phase 1 Liver Detox and that involves making fat soluble toxins more water soluble, so that they can be eliminated through the bowels or the kidneys. The outcome of Phase 1 is highly reactive toxic metabolites waiting for Phase 2 treatment. A high level of antioxidants are needed to balance and neutralize these substances.

Phase 2 Liver Detox uses various protein molecules to bind these intermediate products and make them safe to be eliminated.

Bowel: a lot of toxins are excreted through the bowel, so a well-functioning, moving bowel is an essential part of the detox. Many detox programs include bowel herbs, bulking fiber such as psyllium husks, products like bentonite clay which bind toxins, or cleanses such as enemas or colonic irrigation.

By cleansing and supporting the bowel in this way, we ensure the maximum removal of toxic substances.

Kidneys: the kidneys are another organ that filters and processes a large number of toxins. During a cleanse, drinking plenty of fluid supports kidney function, and using juices such as watermelon, celery, cucumber or black cherry can all enhance their detoxification ability.

Kidneys are also the repository for our “chi” energy or lifeforce, so plenty of rest, meditation, keeping warm and gentle movement, will all help to revitalize and nourish our kidney energy.

Skin: the skin can release many toxins, especially when it is helped by dry skin body brushing, and by spending time in a sauna. Both of these practices enhance the effectiveness of our detoxification, not only by allowing the release of toxins through the skin, but by moving our lymphatic system which drains and transports many waste products.

Breath: yes, you often will have “detox breath” during a cleanse! Our lungs are powerful
movers of toxic matter, and deep breathing during yoga or meditation is another tool we use
to support our body.

How long do we fast for?

Short fasts, or fasting one day a week are not a good practice.

During the first day of the fast, glucose levels drop and glycogen reserves can be depleted. The body will then start to draw on protein from the tissues to create glucose.

Following day one, the body adapts and starts to use fat as a source of energy and preserves protein. One day fasts will deplete body protein and serve no purpose for deeper detoxification of stored toxins in fat tissues.

Three days is a minimum, but the general rule is to fast until you feel hungry again. Not from habit, but from a true hunger.

Intermittent fasting can extent lifespan by 20-30%

“Studies have shown that fasted cells have the capacity for assimilation and growth characterized by the cells of young animals, demonstrating beyond doubt that fasting rejuvenates cellular function.”
Sergius Morgulis, “Fasting and Undernutrition”. University of Nebraska, E.P. Dutton, New York 1923.

What is a healing crisis?

A healing crisis is also known as the “Herxheimer Reaction” where the body tries to eliminate toxins at a faster rate than they can be disposed of, resulting in a possible increase in symptoms, or at times nausea, diarrhea, headaches, dizziness or mood swings.

Many people are reluctant to participate in a detoxification program because they are worried about feeling ill or experiencing some type of healing crisis during the detox.

The first day there are often the common symptoms such as the “caffeine withdrawal” headache, but days two and onwards are when the deeper toxins are being removed

These symptoms, however, are much more likely to occur when the organs of elimination are not properly supported. During a professional cleansing program, these reactions are minimized, as every element is designed to move toxins quickly out of the body, for a pleasant and comfortable experience.

How will I feel afterwards?

A comprehensive supervised detox program of at least a week`s duration once or twice a year works well. After spending that period of time cleansing, building your nutritive status, resting and healing, you will feel like a different person!

Skin often becomes clearer, eyes become brighter, energy and vitality expands, sleep is improved, aches and pains are gone, the bowel works better, mental clarity and concentration is improved, and many people shed a few extra kilos over the week.

By lowering your body burden of toxins, you may very well be helping to prevent the chronic health consequences that can come from long term exposure to the thousands of chemical pollutants saturating our environment today.

What a wonderful gift to give yourself!

Sources:
The Hundred Year Lie by Randall Fitzgerald
Lifeforce by Dr. Brian R. Clement
Be Your Own Doctor by Ann Wigmore
Detox and Live by Hilda Hemmes
Fresh Fruit and Vegetable Juices by Norman Walker

by Jerome Burne, as featured in ‘Food Matters’

What’s the best way of telling if you are at a raised risk of heart disease? Most people would probably say their cholesterol level, because too much can block your arteries. That’s why the NHS spends more than £1/2 billion a year on statins to treat high cholesterol. Coronary heart disease is the UK’s biggest killer, responsible for more than 115,000 deaths every year. Preventing it is clearly a hugely important task. The heart of the matter: Preventing inflammation could be the key to avoiding heart disease. But this relentless focus on cholesterol could mean that we are missing out on the wider picture – and more effective, cheaper ways of protecting ourselves (without the risk of side-effects from drugs). We all know that old age, smoking, raised blood pressure, lack of exercise and poor diet are significant – but what’s not so familiar is that these factors are linked. And that link is inflammation. Inflammation in itself is not a bad thing – its associated swelling, redness and pain show that your body is working hard to ward off a threat – inflammation is why you don’t die from a cut finger or a bacterial infection. However, chronic inflammation makes heart disease more likely by damaging the lining of blood vessels. This, in turn, lowers production of the nitric oxide that keeps blood vessels flexible; when that happens there is a raised risk of high blood pressure. Damage to the vessel lining also makes it easier for fatty deposits to build up – these can later break away and cause strokes and heart attacks. Smoking, lack of exercise and a poor diet all keep inflammation going. Scientists have known for years that long-term inflammation is a feature of most chronic diseases, including arthritis, diabetes, irritable bowel syndrome, and Alzheimer’s; heart disease is no exception. There’s a simple blood test that tells you if you’ve got a high level of inflammation – it checks for CRP (c-reactive protein). So could a CRP test help you protect yourself more effectively against heart disease than knowing your cholesterol levels? ‘CRP is far from perfect as a biomarker, but I think it is probably a useful warning that you have early signs of disease,’ says Dr. Ian Graham, professor of epidemiology and public health at the Royal College of Surgeons, and a cardiologist at Trinity College, Dublin. ‘Knowing about it could encourage people to start taking better care of their health earlier. Having your levels tested certainly makes sense.’ This would mean you could treat inflammation before it allowed the furring up of your arteries. Being aware of inflammation also brings the focus of fighting heart disease back to lifestyle measures instead of drugs. ‘What worries me about statins is that they make people less likely to take responsibility for their own health,’ says Dr Graham. ‘They encourage the idea you can sit on the sofa, eating dreadful food but you’re safe because your cholesterol is coming down.’ So how do you go about beating inflammation? Losing weight helps because the extra fat you’re carrying around your belly isn’t just a storage depot; some of the chemicals it produces cause inflammation. Cutting out sugar and refined carbohydrates from your diet also reduces inflammation because high levels of blood glucose and the extra insulin it triggers can inflame and damage arteries. Fish oils have been found to reduce the risk of heart failure patients dying or being hospitalised. Making sure you get a good daily intake of omega 3 fatty acids is a way of damping down the inflammatory response. One trial reported in the summer found that fish oils reduced the risk of patients with heart failure dying or being hospitalised by nine per cent. And then there are statins – the main drugs being tested as a way of tackling inflammation. That’s because as well as lowering cholesterol, statins also target a protein that’s involved in immune reactions. A major trial called Jupiter reported recently that giving a statin to people with high CRP levels but who are otherwise healthy improved their chances of surviving the next four to five years. But critics have pointed out that the benefits of statins were small – for those on the drug, the chances of surviving was 94.9 per cent and if you weren’t on this drug, it was 94.3 per cent. And then there are the potential side effects- – while doctors usually say that muscle pain (myopathy) from statins is rare, a new Canadian study suggests it can affect 10 per cent to 15 per cent of patients. Many of the ways inflammation and heart disease tie up are still controversial and more research is certainly needed. ‘Inflammation is a key player in events triggering a heart attack and also in setting the conditions that lead up to it,’ says Professor Peter Weissberg medical director of the British Heart Foundation. ‘When you use a drug such as a statin it is hard to separate out the effect it has on inflammation from its effect on cholesterol.’ But possibly one of the reasons that trials of lowering CRP haven’t proved very effective is because they have been targeting the wrong thing. ‘CRP just tells you that there is inflammation,’ says Dr Kilmer McCully, Chief of Pathology at the Veterans Hospital in Boston. ‘There is evidence going back a long way that bacteria and viruses are involved in heart disease. They certainly trigger an immune response that would raise CRP but if you don’t get rid of them you are not going to have much of an effect.’ So how do you get rid of these bacteria and viruses? ‘The best defense is an effective immune system and the best way to get that is a highly nutritious diet.’ And CRP is not the only sign of inflammation. An amino acid called homocysteine can contribute to inflammation in the blood vessel walls and research has linked high levels of it with an increased risk of heart attacks and strokes. Homocysteine is produced when we eat meat and dairy products. Normally, the body quickly turns it into other useful chemicals, but sometimes that process goes wrong and levels start to rise. ‘There is no dispute that raised homocysteine is a good predictor of future disease events and death from cardiovascular problems,’ says David Smith, professor of pharmacology at Oxford. ‘If you are otherwise healthy, high homocysteine is a sign your system isn’t working as efficiently as it should be.’ Finally, there is another vitamin that is emerging as a leading player in the fight against inflammation. ‘We could all do with more vitamin D,’ says Dr Oliver Gillie, one of the leading authorities on it in the UK. ‘As many as 90 per cent of us are deficient by the end of winter because we can’t make any from exposure to the sun for about six months of the year this far north. We now know it’s not just used for building bones. ‘It’s involved in many processes, including boosting production of chemicals that calm down inflammation and cutting back on the pro-inflammatory ones.’ By: Jerome Burne, Medical Health Journalist Source: www.dailymail.co.uk

By Professor Ian Brighthope

Fat is probably the most misunderstood component of the human diet. The acquisition of scientific terminology as marketing jargon has certainly increased this misunderstanding. Most consumers are now aware of terms such as omega-3 and omega-6, and essential fatty acids, and know that there are such things as good fats and bad fats. Unfortunately this does not mean that people are making wiser food choices. 

A product endorsed by the heart foundation, for example, such are margarine, may be touted as being a source of omega-3, yet this product also contains trans fatty acids, which science has shown contribute to cardiovascular disease. This is a perfect example of a so-called ‘good fat’ turning renegade when subjected to industrialization and refinement.

A consensus is emerging among researchers that our bodies are designed to function using a whole food pre-agricultural diet high in long chain polyunsaturated fatty acids. Long chain polyunsaturated fatty acids are found in cold-water deep-sea fish such as salmon and tuna. Omega-3 fatty acids are also found in flax seeds, walnuts and dark green vegetables. The science that supports the use of omega-3 fats as health promoting agents also makes the important distinction: that the quality of these fats effects their function, as does the ratio to other fats in the diet such as omega-6 and the arachidonic acid derived from saturated fat.

Quality: the changing ratio of Omega-6 and Omega-3

Omega-6 and Omega-9 are polyunsaturated fatty acids (PUFA). PUFA’s are sometimes called essential fatty acids because they cannot be synthesized by the body and must be provided through the diet. Generally, our diets contain far too little omega-3 and an excess of omega-6 fat. Experts looking at the dietary ratio of omega-6 to omega-3 fatty acids suggest that in early human history the ratio was about 1-4:1. Currently most Australians eat a dietary ratio that is around 20-50:1. The optimum ratio is most likely closer to the original ratio of 1-4:1. For most of us, this means not only increasing our omega-3 intake, but also greatly reducing the omega-6 fatty acids we consume.

We should also bear in mind that the ratio of omega-3 to omega-6 in these foods has changed with the use of factory farming techniques and growth enhancement practices in agribusiness. Researchers at the Weston Price Foundation have observed that organic eggs from hens allowed to feed on insects and green plants can contain omega-6 and omega-3 in the beneficial ratio of 1:1, but commercial supermarket eggs can contain as much as nineteen times more omega-6 than omega-3.

Why You’ll Never See Obese Fish: Marine oil for weight control

When we significantly reduce the omega-6 fatty acids in the diet and increase the Omega-3’s from marine oils, the metabolic rate is increased. Marine oils also reduce the insulin response to oral glucose. This means that the body utilises the energy from carbohydrates more efficiently, without storing it as fat.

Essential Fatty Acids (EFA’s): A safer aspirin

The increased omega-6/omega-3 ratio in our diet most likely contributes to an increased incidence of cardiovascular disease and inflammatory disorders. If we correct this ratio and increase our intake of high quality omega-3 inflammation is reduced, as is the incidence of cardiovascular disease. Omega 3 fatty acids modulate prostaglandin metabolism. Put simply: the omega-3 fatty acids available in deep sea coldwater fish such as salmon, mackerel, sardines and tuna have an anti-inflammatory action similar to aspirin. When aspirin and other non-steroidal anti-inflammatory medications (NSAIDS) are used frequently to treat conditions such as arthritis, they can have serious long-term side effects. The omega-3’s in marine oil, on the other hand have an excellent safety profile. Scientists have also recently discovered a key anti-inflammatory fat in the human body, which they have named Resolvins. Resolvins are made from omega-3 fatty acids.

Fat: Brain food

Apart from water, the human brain is composed of 60% fat (lipid). Lipid is a general term for fatty biochemicals such as phospholipids, triglycerides, ceramides and free fatty acids. Unlike other body membranes, neurons (brain cells) contain a very high percentage of polyunsaturated fatty acids. These are required for important functions such as signal transfer and data processing. The brain needs dietary fats (saturated and unsaturated) to function correctly. There is now very good evidence to link conditions such as ADHD, dyslexia, senile dementia, clinical depression, bipolar disorder and schizophrenia with a deficiency of long chain PUFA in modern diets. The best sources are from cold-water deep-sea fish.

Recommended Supplements for Specific Health Issues:

Cardiovascular health

• Take a high quality Omega 3 Supplement in Fish, Hemp or Flax form
• Regular intake of dark green unrefined extra virgin olive oil
• Supplements: Vitamin E. Coenzyme Q10.

Depression

• Take a high quality Omega 3 Supplement in Fish, Hemp or Flax form
• Vitamin B6 (pyridoxine) is an essential cofactor for EFA metabolism as well as for the majority of pathways of amino acids, including decarboxylation pathways for dopamine, adrenaline and serotonin.
• SupplementS: Vitamin B12, Folate and SAMe (S-adenosyl-methionine).

Learning and behavioral disorders

• Take a high quality Omega 3 Supplement in Fish, Hemp or Flax form and Evening Primrose oil.
• Supplements: Vitamin E, Zinc, Magnesium. Choline and Vitamin B1 & B6.

Obesity

• Moderate insulin by consuming foods with a low glycemic response (Low GI).
• Increase consumption of fish with high omega-3 content (or supplement).
• Regular intake of Green tea or mate’ tea.
• Supplement Minerals: Calcium, Chromium, Iodine, Magnesium and Manganese.
• Herbs: Gymnema sylvestre (reduces appetite and craving for carbohydrates.)

Very satisfing and versatile.
Serves 4-6

Cheese Filling
2 C almonds, soaked and sprouted with outer skins removed
1/2 C cold filtered water
1 tsp Herbs of Province
1 tsp dried basil
1/2 tsp. sea salt
1/2 tsp nutritional yeast (optional)
1/4 tsp dried onion powder
1/4 tsp dried garlic powder
dash of white pepper
1/4 tsp good quality probiotic powder (optional)

- 2 fresh zucchini, sliced very thin with a mandoline
- marinara of your choice
- marinated mushrooms

Preparation:
Combine almonds and water in a high-powered blender and process until the almonds are soft and “fluffy.” The texture will be very similar to ricotta cheese. Remove from container and place in a small mixing bowl. Stir in remaining cheese ingredients mixing well. You may use this mixture as-is or continue.

If you choose to make a true “raw cheese”, add the probiotics and stir well. Place mixture in a double layer of cheese cloth and gently tighten the around the cheese. Place in a small colander and set in a corner of your kitchen to all the fermenting process to take place – about 4-5 hours. Be sure to place a bowl or plate underneath the colander to catch any liquids (whey) that will release.

Remove the cheese cloth and place in an air-tight container in the refrigerator. It will keep for about three to four days.

Once the cheese is ready, you can finish putting the dish together. Place about 2 T of the cheese in the center of a slice of zucchini and roll it up. Topping with your favorite raw marinara and marinated mushrooms.

Yummy!

Recipe provided by Purely Delicious Magazine

Ingredients:

1 1/2 cups raw cashews

1/2 cup pine nuts

1 cup peeld and cubed zucchini

1 1/2 Tbsp fresh oregano leaves or 1 tsp oregano powder

1/4 cup extra virgin olive oil

1/2 tsp Celtic sea salt

2 cloves of garlic

1 1/2 Tbsp fresh squeezed lemon juice

2 1/2 cups water

2 scallions, finely chopped

9 baby portobella mushrooms

Instructions:

Place all the ingredients, except the scallions and 3 of the mushrooms into a high powered blender and blend until very smooth and creamy.   Slice the 3 remaining mushrooms very thin and mix them into the soup by hand.  Garnish with chopped scallions.