Monthly Archives: June 2016

Food for Thought

In a very real sense, thinking about our food, pondering it, giving a moment to let our physical senses be affected by our food thoughts, prepares the body for digestion in the best of ways.

When you have experienced your mouth watering while someone is describing a dish, or your are looking through a magazine and see a juicy picture of some wonderfully prepared food, you are experiencing the body engaging in stage one of digestion.  The brain is sending a signal to the salivary glands to release saliva.  The first contact food has with digestive breakdown is in the mouth.  Saliva contains a complex mixture of electrolytes, hormones and enzymes.  Without the enzymes, particularly salivary amylase, the carbohydrates (starches) do not chemically breakdown.  This leaves undigested starches to make their way into the colon.  Candida and general dysbiosis is fed by undigested starches.

I have referenced this topic in a previous post, but I feel the more in depth we can go into each stage of the digestive process, in small bites, gives us more understanding about how and why our body was intended to work the way it does.  With a good understanding of our physiology, we can make sure not to interfere with a wonderfully innate system that can keep us healthy….if we let it!

Food for Thought: …think about your food, smell it, look at it, before it goes in your mouth!

Foundations of Health

Nutritional Therapy maintains an approach to physical and mental wellness that is built on a very simple and solid foundation:

A Properly Prepared, Whole Food, Nutrient Dense Diet.

With that as a foundation, one can sustain the five pillars of physiological function that are fueled by good food.  Those pillars are:

  • Digestion
  • Blood Sugar Balance
  • Mineral Balance
  • Fatty Acid Balance
  • Hydration

These are the fundamentals of optimum health. If the foods we eat come to us in a state that the earth intended, and we then prepare them properly, not modernly, but PROPERLY, they release nutrients to the body that was biologically created to accept and process that food.

 

Fat Fib

If we know someone named John, and this person was tall, super-organized and shy, would that mean all people named John are going to be tall, super-organized and shy? Of course not!

So WHY WHY WHY do we see “Fat” in a food or on a food label and presume all fat to be the same? For most of us raised in western society, especially with Standard American Diet (SAD) we have been indoctrinated with the idea that fat is bad for us. This is simply not true.

Mary G. Enig, Ph.D and author of the book Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol, says that due to many articles and books written by so many who have no background or scientific training in fats and oils, much incorrect or completely inaccurate information has been accepted as truth about fats.

“ When these mistakes are repeated over generations of students, they lead to scientifically unsupported dogma generating dietary recommendations that are false and potentially harmful…..[we] inherit the health problems generated by this misinformation. “

Eating fat will not make you fat anymore than eating sugar will make you sweet. In fact, sugar has more fat making qualities than fat! (more on that in another post)

Ignorance is NOT bliss… In fact, with regard to understanding what fat is, what processing has done to it, how it is critical to our health and development…. Well, we just need to become better educated about Real Food. Whole Food.