Saturday, December 31, 2011
Tuesday, December 27, 2011
Thursday, December 15, 2011
Friday, December 9, 2011
Friday, August 26, 2011
Friday, June 24, 2011
Saturday, June 18, 2011
Friday, June 17, 2011
Wednesday, June 15, 2011
Tuesday, June 14, 2011
Monday, June 13, 2011
Saturday, June 11, 2011
Friday, June 10, 2011
Are you ready for Summer? get 50% Off Weight Loss Packages Today! http://www.nutritionaleat.com/4/post/2011/06/are-you-ready-for-summer-get-50-off-weight-loss-packages-today.html
Thursday, June 9, 2011
Wednesday, June 8, 2011
Referrals are the BEST!
Referrals are the BEST, keep it up folks!
I'm so excited to say how busy we are getting! So many of our amazing patients are referring their friends and family members, and it is so wonderful to know that the chiropractic message is being shared with more and more people. With that said, I encourage everyone to book their appointments at least a few weeks in advance, as we are filling up quickly! And keep sending your friends and family our way, as we LOVE taking care of the people that YOU love!
Referrals are great for several reasons, but three reasons really stick out to me. First, the patient comes in with confidence about our clinic, since a close friend of theirs has confidently recommended us. This means they aren't hesitant, but rather have already heard about how our clinic can help them get well. They have an idea of what our clinic is like and so they are a little more aware. Second, we as a clinic already have a means of connection with them, since we know the same people! And third, remember our referral program? If you refer a new patient into our clinic, you get a free adjustment. Think about how many coffees/socks/books/CD's you could treat yourself too if you referred a few friends in! But more importantly, think about how glad your friend or family member would be to have a place to get well and stay well.
And that's why I love referrals!
Tuesday, June 7, 2011
Monday, June 6, 2011
Friday, June 3, 2011
Thursday, June 2, 2011
Tuesday, May 31, 2011
Sunday, May 29, 2011
Friday, May 27, 2011
Thursday, May 26, 2011
Wednesday, May 25, 2011
Tuesday, May 24, 2011
A GREAT long weekend :)
Back on the spring/summer fitness trail :) .. running, golfing and working out this long weekend .. it was a fun and active weekend :) .. I do however need a new putter .. mine is clearly broken :P
See you all this week :)
Dr. Maguire
See you all this week :)
Dr. Maguire
Tuesday, May 10, 2011
Spring has sprung and I'm out for a run .. but how far? It's important to understand that ligaments and tendons do not strengthen or grow at the same rate that muscles do. Muscles grow in strength quickly where ligaments and tendons can take months or even years.
When considering a new running program take it easy to start and let your ligaments and tendons catch up to your muscles!
Have a GREAT day all and we'll see you on the paths :)
Dr. Maguire
When considering a new running program take it easy to start and let your ligaments and tendons catch up to your muscles!
Have a GREAT day all and we'll see you on the paths :)
Dr. Maguire
Sunday, May 8, 2011
"HOW CAN MOUNT ROYAL CHIROPRATIC CLINIC HELP ME"
"HOW CAN MOUNT ROYAL CHIROPRATIC CLINIC HELP ME"
Now that you have been fully educated about Food Sensitivities and Digestive system. You will come to appreciate your digestive system more. Even though, the foods elimination diet can be complex and challenging. Veronica Vargas, Holistic Nutritionist at the Mount Royal Family Chiropractic Clinic, can help you determine what areas of your digestive system are being compromised.
By finding out if you have high stomach acids or low stomach acids, or if your liver is compromised and if you are experiencing Blood sugar imbalances. Veronica can custom design a unique program that focuses on all the health imbalances which are occurring, along with your health goals or concerns.
One Diet Does Not Fit All, and I can help you achieve optimal health by dealing with the underlying health issue which is compromising your health.
Now that you have been fully educated about Food Sensitivities and Digestive system. You will come to appreciate your digestive system more. Even though, the foods elimination diet can be complex and challenging. Veronica Vargas, Holistic Nutritionist at the Mount Royal Family Chiropractic Clinic, can help you determine what areas of your digestive system are being compromised.
By finding out if you have high stomach acids or low stomach acids, or if your liver is compromised and if you are experiencing Blood sugar imbalances. Veronica can custom design a unique program that focuses on all the health imbalances which are occurring, along with your health goals or concerns.
One Diet Does Not Fit All, and I can help you achieve optimal health by dealing with the underlying health issue which is compromising your health.
Saturday, May 7, 2011
HOW DO I DETERMINE THE FOODS RIGHT FOR ME?
HOW DO I DETERMINE THE FOODS RIGHT FOR ME?
Have you ever kept track of what happens to you after you eat certain foods? Many healthcare practitioners and physicians believe that the only definitive way to identify the foods that are toxic to your body is by using the Allergy Avoidance Diet and keeping a diary of symptoms.In an Allergy Avoidance Diet (also called an Elimination Diet), any food that is suspected to cause an allergy or intolerance reaction is removed from the diet and replaced with foods that are least likely to cause a toxic response.
The hypoallergenic foods, or those foods with a low-allergy-potential, include pears, apples, most vegetables, most beans and legumes (except peanuts, which are actually a legume rather than a nut) and the "non-gluten" grains (such as rice, millet, quinoa, and amaranth. Rice is particularly beneficial as part of the Allergy Avoidance Diet. Whole, organically grown, brown rice is an excellent choice for an Allergy Avoidance Diet.
The foods most likely to cause a toxic response include cow's milk, wheat, gluten-containing products, nuts, shellfish and fish, chocolate, caffeine, alcohol, and foods with artificial colorings or preservatives. Citrus foods and tomatoes are often included as foods to avoid, depending on the suspected food sensitivities. A food and symptom diary is kept while on the Allergy Avoidance Diet. After a period of two to three weeks, foods that have been avoided can be carefully re-introduced one-by-one while keeping a diary of symptoms. This re-introduction of foods is called the "Challenge" phase of the Allergy Avoidance Diet, and only one suspected food should be reintroduced at a time. A period of two to four days per food introduced should allow time for delayed-response symptoms to appear. Without this time period, you might determine you are sensitive to the wrong food.
If your symptoms are significant, you should consider working with a Nutritionist or Naturopath Doctor during the challenge period since re-introduction of a food to which you are extremely sensitive can result in more severe symptoms.
Healthcare practitioners sometimes use other clinical tests to determine suspected food allergies. However, since there are so many types of food sensitivity responses, the Elimination Diet is considered the "gold-standard" for identifying food sensitivities.
STAY TUNED FOR "HOW CAN MOUNT ROYAL CHIROPRATIC CLINIC HELP ME"
Have you ever kept track of what happens to you after you eat certain foods? Many healthcare practitioners and physicians believe that the only definitive way to identify the foods that are toxic to your body is by using the Allergy Avoidance Diet and keeping a diary of symptoms.In an Allergy Avoidance Diet (also called an Elimination Diet), any food that is suspected to cause an allergy or intolerance reaction is removed from the diet and replaced with foods that are least likely to cause a toxic response.
The hypoallergenic foods, or those foods with a low-allergy-potential, include pears, apples, most vegetables, most beans and legumes (except peanuts, which are actually a legume rather than a nut) and the "non-gluten" grains (such as rice, millet, quinoa, and amaranth. Rice is particularly beneficial as part of the Allergy Avoidance Diet. Whole, organically grown, brown rice is an excellent choice for an Allergy Avoidance Diet.
The foods most likely to cause a toxic response include cow's milk, wheat, gluten-containing products, nuts, shellfish and fish, chocolate, caffeine, alcohol, and foods with artificial colorings or preservatives. Citrus foods and tomatoes are often included as foods to avoid, depending on the suspected food sensitivities. A food and symptom diary is kept while on the Allergy Avoidance Diet. After a period of two to three weeks, foods that have been avoided can be carefully re-introduced one-by-one while keeping a diary of symptoms. This re-introduction of foods is called the "Challenge" phase of the Allergy Avoidance Diet, and only one suspected food should be reintroduced at a time. A period of two to four days per food introduced should allow time for delayed-response symptoms to appear. Without this time period, you might determine you are sensitive to the wrong food.
If your symptoms are significant, you should consider working with a Nutritionist or Naturopath Doctor during the challenge period since re-introduction of a food to which you are extremely sensitive can result in more severe symptoms.
Healthcare practitioners sometimes use other clinical tests to determine suspected food allergies. However, since there are so many types of food sensitivity responses, the Elimination Diet is considered the "gold-standard" for identifying food sensitivities.
STAY TUNED FOR "HOW CAN MOUNT ROYAL CHIROPRATIC CLINIC HELP ME"
Friday, May 6, 2011
SPECIAL CONSIDERATIONS WITH FOOD ALLERGIES AND INFANTS AND CHILDREN
SPECIAL CONSIDERATIONS WITH FOOD ALLERGIES AND INFANTS AND CHILDREN
Although food intolerance is more common in adults, food allergies in infants and young children can be of particular concern. This is especially true in infants where the immune system is not fully developed and the early introduction of foods like formulas or milk can cause serious problems because the infant's system is incapable of handling the molecules in the food that are toxic to his or her body. For instance, cow's milk is the most common cause of food allergy in infants and young children and is believed to be a cause of infant colic. Food allergies in children have also been associated with some forms of ear infections, such as recurring ear infections and inflammation,bladder infections and with behavioral problems such as attention deficit disorder (e.g. ADD, ADHD).
Allergies are less common in infants that have been breast fed the first three months and there is a lower incidence of allergies in children who have been introduced to the most common allergenic foods at a later age. Therefore, to minimize problems with food allergies it is beneficial to breastfeed infants as long as possible and avoid the introduction of cow's milk and other highly allergenic foods within the first year of development. Some reports have also shown that the foods the mother consumes during pregnancy and while breastfeeding can be associated with allergy developing in the child. Therefore, mothers who are breastfeeding and women who are pregnant should be careful to avoid foods that they have identified as problematic and to which they may have an allergy.
Cow's milk is often a woman's main source of calcium. If it is necessary to avoid milk, there are many other food sources of calcium which do not cause allergic reactions. Concentrated sources of calcium include:kelp, bok choy, spinach, greens collard, mustard, turnip), nuts and seeds sesame seeds, almonds, chestnuts, walnuts, soy, tofu, and almond beverages). Foods from the cabbage family, kale and collards, also contain very absorbable calcium.
STAY TUNED FOR "HOW DO I DETERMINE THE FOODS RIGHT FOR ME?"
Although food intolerance is more common in adults, food allergies in infants and young children can be of particular concern. This is especially true in infants where the immune system is not fully developed and the early introduction of foods like formulas or milk can cause serious problems because the infant's system is incapable of handling the molecules in the food that are toxic to his or her body. For instance, cow's milk is the most common cause of food allergy in infants and young children and is believed to be a cause of infant colic. Food allergies in children have also been associated with some forms of ear infections, such as recurring ear infections and inflammation,bladder infections and with behavioral problems such as attention deficit disorder (e.g. ADD, ADHD).
Allergies are less common in infants that have been breast fed the first three months and there is a lower incidence of allergies in children who have been introduced to the most common allergenic foods at a later age. Therefore, to minimize problems with food allergies it is beneficial to breastfeed infants as long as possible and avoid the introduction of cow's milk and other highly allergenic foods within the first year of development. Some reports have also shown that the foods the mother consumes during pregnancy and while breastfeeding can be associated with allergy developing in the child. Therefore, mothers who are breastfeeding and women who are pregnant should be careful to avoid foods that they have identified as problematic and to which they may have an allergy.
Cow's milk is often a woman's main source of calcium. If it is necessary to avoid milk, there are many other food sources of calcium which do not cause allergic reactions. Concentrated sources of calcium include:kelp, bok choy, spinach, greens collard, mustard, turnip), nuts and seeds sesame seeds, almonds, chestnuts, walnuts, soy, tofu, and almond beverages). Foods from the cabbage family, kale and collards, also contain very absorbable calcium.
STAY TUNED FOR "HOW DO I DETERMINE THE FOODS RIGHT FOR ME?"
Thursday, May 5, 2011
WHY DO I CRAVE FOODS TO WHICH I AM SENSITIVE?
WHY DO I CRAVE FOODS TO WHICH I AM SENSITIVE?
It is not clear why we often crave foods to which we are sensitive, but several theories have been proposed to help explain why this may occur. Some researchers suggest that our bodies can become addicted to the chemical messengers such as histamine or cortisol which are secreted by immune cells in response to allergens in the body. It is hypothesized that while eating foods to which you are allergic can cause a rash or sneezing, the body also may experiences a soothing response from the presence of the chemical messengers increasing the desire to eat more of that food.
Another theory proposed by a well-known immunologist is based on the science of how antibodies and antigens connect (bind) to each other. Antibodies can bind to more than one site on an allergen in the food, therefore, when there is very little antigen but a large number of antibodies present, the antibodies will become cross-linked and make large complexes. It is theorized that these large complexes can cause an increase in symptoms. In this theory symptoms are related to a large number of antibodies in relation to antigens rather than being caused by the number of antigens. In fact, it is suggested that if you eat more of the antigen, you can decrease the number of antibody complexes by allowing each antibody to bind to an antigen rather than forming the large complexes thereby reducing the number of symptoms. Normal metabolism works to remove the food antigens and as the ratio of antibodies to antigens begins to rise, symptoms will begin to increase. Craving and addiction to food may be the result of the body's attempt to increase the number of antigens present and preventing the formation of the large antibody complexes that are associated with an increased number of symptoms.
Succumbing to food cravings to help alleviate symptoms is the beginning of a cycle of short term relief from symptoms and craving of the food as symptoms will increase again. This yo-yo effect is believed by some allergy specialists to be the reason why people who stop eating the foods to which they are allergic (go on elimination or avoidance diets) first go through several days when they feel worse before they start feeling much better. The Allergy Avoidance Diet (also called the Elimination Diet) is instrumental in avoiding allergic reactions to food and is the way to break the cycle of addiction. The Allergy Avoidance Diet allows the body to completely remove the antigen providing no reason for the formation of antibodies which will then also disappear. Clinicians suggest this is why some people can actually go back to eating a food to which they were once allergic after a year or two of avoiding the food.
Occasionally, a person will experience more symptoms for the first several days to a week when first beginning the Allergy Avoidance Diet. While some clinicians believe this is caused by the cross-linking of antibodies, others believe it is because the body is starting to mobilize toxins that had been store in fat tissue and other storage sites in the body. Whatever the reason, it is important to remain on the Allergy Avoidance Diet even though symptoms may appear to be increasing. After staying on the diet for several weeks, you should begin to feel relief from symptoms and generally feel much better
STAY TUNED FOR "FOOD SENSITIVITIES AND AGING"
It is not clear why we often crave foods to which we are sensitive, but several theories have been proposed to help explain why this may occur. Some researchers suggest that our bodies can become addicted to the chemical messengers such as histamine or cortisol which are secreted by immune cells in response to allergens in the body. It is hypothesized that while eating foods to which you are allergic can cause a rash or sneezing, the body also may experiences a soothing response from the presence of the chemical messengers increasing the desire to eat more of that food.
Another theory proposed by a well-known immunologist is based on the science of how antibodies and antigens connect (bind) to each other. Antibodies can bind to more than one site on an allergen in the food, therefore, when there is very little antigen but a large number of antibodies present, the antibodies will become cross-linked and make large complexes. It is theorized that these large complexes can cause an increase in symptoms. In this theory symptoms are related to a large number of antibodies in relation to antigens rather than being caused by the number of antigens. In fact, it is suggested that if you eat more of the antigen, you can decrease the number of antibody complexes by allowing each antibody to bind to an antigen rather than forming the large complexes thereby reducing the number of symptoms. Normal metabolism works to remove the food antigens and as the ratio of antibodies to antigens begins to rise, symptoms will begin to increase. Craving and addiction to food may be the result of the body's attempt to increase the number of antigens present and preventing the formation of the large antibody complexes that are associated with an increased number of symptoms.
Succumbing to food cravings to help alleviate symptoms is the beginning of a cycle of short term relief from symptoms and craving of the food as symptoms will increase again. This yo-yo effect is believed by some allergy specialists to be the reason why people who stop eating the foods to which they are allergic (go on elimination or avoidance diets) first go through several days when they feel worse before they start feeling much better. The Allergy Avoidance Diet (also called the Elimination Diet) is instrumental in avoiding allergic reactions to food and is the way to break the cycle of addiction. The Allergy Avoidance Diet allows the body to completely remove the antigen providing no reason for the formation of antibodies which will then also disappear. Clinicians suggest this is why some people can actually go back to eating a food to which they were once allergic after a year or two of avoiding the food.
Occasionally, a person will experience more symptoms for the first several days to a week when first beginning the Allergy Avoidance Diet. While some clinicians believe this is caused by the cross-linking of antibodies, others believe it is because the body is starting to mobilize toxins that had been store in fat tissue and other storage sites in the body. Whatever the reason, it is important to remain on the Allergy Avoidance Diet even though symptoms may appear to be increasing. After staying on the diet for several weeks, you should begin to feel relief from symptoms and generally feel much better
STAY TUNED FOR "FOOD SENSITIVITIES AND AGING"
Wednesday, May 4, 2011
Food Sensitivities and Processed Foods
Food Sensitivities and Processed Foods
Reports suggest the incidence of conditions such as asthma, allergic rhinitis, and atopic dermatitis has increased during the past decade. While the increase in damaging pollutants, particularly in large cities, is most often attributed for this increase, many scientists believe the consumption of processed foods and the increased level of stress in our daily lives are also major contributors to the rise in the frequency of these conditions. Processed foods contain higher levels of additives such as preservatives (benzoate-containing substances like sodium benzoate, sulfites, hydroxytoluene-containing substances like BHT), flavoring agents (salicylates), and dyes. Processed, non-organically grown foods may also contain pesticides which can also promote toxic responses in the body. Candies, such as chocolates, also contain many colorings, additives and preservatives as well as simple sugars.
Processed foods can also contain small amounts of residue of foods that are not listed on the label. Most manufacturing plants produce several types of food products and although regulations exist to assure these companies manufacture products under clean conditions, they do not require sterile conditions that would prevent any cross-contamination from the production of other food products. For example, a manufacturer may use the same equipment to produce wheat and non-wheat bread. It is possible that a small amount of wheat residue could inadvertently end up in a non-wheat product, however, these residues would not listed as an ingredient on its label.
This is of particular concern with peanut residue which can cause a severe allergic reaction from amounts so small that it is undetectable by all tests used to determine the cleanliness of equipment. Governmental agencies are responding by requiring manufacturers that use the same equipment to produce peanut products and non-peanut products to label their non-peanut products as possibly containing peanut residue.
Processed foods also add colors and flavorings which raise additional concerns. Colors, and particularly flavorings, are usually produced with "carrier" ingredients. In the past, manufacturers have been required to only list the main ingredients in the products and carrier ingredients were not included on this list. This practice has recently come under scrutiny by the FDA and other food industry organizations as reports of food intolerance or allergic reactions from allergens that were present in foods but were not listed on the labels continues to grow. The FDA is starting to require that labels list all ingredients, including carrier ingredients, however, it may be many years before all the processed food on our grocery shelves will have all the ingredients clearly labeled.
Whole, organically grown foods do not contain colorings, flavorings, preservatives or other hidden ingredients which may cause food sensitive reactions. This is a particularly important consideration for individuals with any type of food sensitivity. This is why organic foods are worth the price, as they save you time, distress and you are supporting local farmers and indirectly voting with your money.
STAY TUNED FOR"WHY DO I CRAVE FOODS TO WHICH I AM SENSITIVE?"
Reports suggest the incidence of conditions such as asthma, allergic rhinitis, and atopic dermatitis has increased during the past decade. While the increase in damaging pollutants, particularly in large cities, is most often attributed for this increase, many scientists believe the consumption of processed foods and the increased level of stress in our daily lives are also major contributors to the rise in the frequency of these conditions. Processed foods contain higher levels of additives such as preservatives (benzoate-containing substances like sodium benzoate, sulfites, hydroxytoluene-containing substances like BHT), flavoring agents (salicylates), and dyes. Processed, non-organically grown foods may also contain pesticides which can also promote toxic responses in the body. Candies, such as chocolates, also contain many colorings, additives and preservatives as well as simple sugars.
Processed foods can also contain small amounts of residue of foods that are not listed on the label. Most manufacturing plants produce several types of food products and although regulations exist to assure these companies manufacture products under clean conditions, they do not require sterile conditions that would prevent any cross-contamination from the production of other food products. For example, a manufacturer may use the same equipment to produce wheat and non-wheat bread. It is possible that a small amount of wheat residue could inadvertently end up in a non-wheat product, however, these residues would not listed as an ingredient on its label.
This is of particular concern with peanut residue which can cause a severe allergic reaction from amounts so small that it is undetectable by all tests used to determine the cleanliness of equipment. Governmental agencies are responding by requiring manufacturers that use the same equipment to produce peanut products and non-peanut products to label their non-peanut products as possibly containing peanut residue.
Processed foods also add colors and flavorings which raise additional concerns. Colors, and particularly flavorings, are usually produced with "carrier" ingredients. In the past, manufacturers have been required to only list the main ingredients in the products and carrier ingredients were not included on this list. This practice has recently come under scrutiny by the FDA and other food industry organizations as reports of food intolerance or allergic reactions from allergens that were present in foods but were not listed on the labels continues to grow. The FDA is starting to require that labels list all ingredients, including carrier ingredients, however, it may be many years before all the processed food on our grocery shelves will have all the ingredients clearly labeled.
Whole, organically grown foods do not contain colorings, flavorings, preservatives or other hidden ingredients which may cause food sensitive reactions. This is a particularly important consideration for individuals with any type of food sensitivity. This is why organic foods are worth the price, as they save you time, distress and you are supporting local farmers and indirectly voting with your money.
STAY TUNED FOR"WHY DO I CRAVE FOODS TO WHICH I AM SENSITIVE?"
Tuesday, May 3, 2011
Food Sensitivities and Systemic Responses
Food Sensitivities and Systemic Responses
The travel of toxic food particles via the bloodstream to other parts of the body can account for a rash on your arms or legs as a result of an allergic response. Many scientists and clinicians have looked at the role of food allergy in a number of systemic (whole body) diseases and conditions. Most notably, conditions associated with inflammation, such as red, inflamed patches of skin, called dermatitis, asthma and joint pain have been related to toxic food responses. Several studies have been published on the beneficial effects of using allergy-avoidance (elimination) diets to help decrease the symptoms of rheumatoid arthritis. It has also been observed that the symptoms of asthma become worse in some individuals after consuming certain foods. Avoidance of these foods has helped many of my clients decrease the number and severity of symptoms.
STAY TUNED FOR " Food Sensitivities and Processed Foods"
The travel of toxic food particles via the bloodstream to other parts of the body can account for a rash on your arms or legs as a result of an allergic response. Many scientists and clinicians have looked at the role of food allergy in a number of systemic (whole body) diseases and conditions. Most notably, conditions associated with inflammation, such as red, inflamed patches of skin, called dermatitis, asthma and joint pain have been related to toxic food responses. Several studies have been published on the beneficial effects of using allergy-avoidance (elimination) diets to help decrease the symptoms of rheumatoid arthritis. It has also been observed that the symptoms of asthma become worse in some individuals after consuming certain foods. Avoidance of these foods has helped many of my clients decrease the number and severity of symptoms.
STAY TUNED FOR " Food Sensitivities and Processed Foods"
Monday, May 2, 2011
Food Sensitivities and Your Gastrointestinal Barrier
Food Sensitivities and Your Gastrointestinal Barrier
One of the most important functions of your intestinal tract, especially the small intestine, is its selective barrier function. Your small intestine does an incredible job of keeping out the dangerous and unwanted molecules while letting in the nutrients, building blocks and energy-generating substances your body needs for survival. Your small intestine receives the food from your stomach, processes it further and then selectively and carefully takes into your body only those nutrients your body needs. Once inside your body, these nutrients get transported to the tissues that need them.
The barrier function in your small intestine works well most of the time. However, research has shown that when compromised, it can become "leaky" and allow molecules that normally wouldn't get into your body to sneak through. The molecules travel to your liver where they may be destroyed. If they are not, they end up in your bloodstream and travel throughout your body.
"Leaky gut" is the term commonly used to describe the condition when your small intestinal wall is broken down allowing large food particles to pass through. Leaky gut can be caused by intestinal inflammations from parasite or microbial infections as well as a food allergy response and can result in the development of multiple food allergies. Inflammation of the intestinal wall caused by allergic reactions to one food left untreated can facilitate allergic responses to others foods because the inflamed wall of the intestine allows toxic food molecules into the body that normally would be prevented from entering. Increasing number of food allergy responses taxes the ability of the macrophages to eliminate damaging food molecules. The immune system gets overwhelmed and increasing numbers of toxic food molecules are allowed into the body.
Leaky gut can often prevent the absorption of nutrients vital to your health. Nutrients are normally absorbed through the cells at the tip of the intestinal villi, however, when the intestine is damaged from inflammation, the villi are no longer healthy and in tact and are unable to properly absorb the available nutrients. Cow's milk, eggs, soy, and wheat are common allergens that are associated with intestinal inflammation and leaky gut.
Research has shown that stress can also cause leaky gut. This may help explain a type of food allergy called "exercise-induced" food allergy which occurs after an individual has eaten shortly after exercising which is a form of physical stress. Individuals with this condition should avoid eating for at least one hour after exercising.
STAY TUNED FOR "Food Sensitivities and Systemic Responses"
One of the most important functions of your intestinal tract, especially the small intestine, is its selective barrier function. Your small intestine does an incredible job of keeping out the dangerous and unwanted molecules while letting in the nutrients, building blocks and energy-generating substances your body needs for survival. Your small intestine receives the food from your stomach, processes it further and then selectively and carefully takes into your body only those nutrients your body needs. Once inside your body, these nutrients get transported to the tissues that need them.
The barrier function in your small intestine works well most of the time. However, research has shown that when compromised, it can become "leaky" and allow molecules that normally wouldn't get into your body to sneak through. The molecules travel to your liver where they may be destroyed. If they are not, they end up in your bloodstream and travel throughout your body.
"Leaky gut" is the term commonly used to describe the condition when your small intestinal wall is broken down allowing large food particles to pass through. Leaky gut can be caused by intestinal inflammations from parasite or microbial infections as well as a food allergy response and can result in the development of multiple food allergies. Inflammation of the intestinal wall caused by allergic reactions to one food left untreated can facilitate allergic responses to others foods because the inflamed wall of the intestine allows toxic food molecules into the body that normally would be prevented from entering. Increasing number of food allergy responses taxes the ability of the macrophages to eliminate damaging food molecules. The immune system gets overwhelmed and increasing numbers of toxic food molecules are allowed into the body.
Leaky gut can often prevent the absorption of nutrients vital to your health. Nutrients are normally absorbed through the cells at the tip of the intestinal villi, however, when the intestine is damaged from inflammation, the villi are no longer healthy and in tact and are unable to properly absorb the available nutrients. Cow's milk, eggs, soy, and wheat are common allergens that are associated with intestinal inflammation and leaky gut.
Research has shown that stress can also cause leaky gut. This may help explain a type of food allergy called "exercise-induced" food allergy which occurs after an individual has eaten shortly after exercising which is a form of physical stress. Individuals with this condition should avoid eating for at least one hour after exercising.
STAY TUNED FOR "Food Sensitivities and Systemic Responses"
Sunday, May 1, 2011
So, what, exactly, does a doula do?
Hello readers, clients and fans of Mount Royal Village Family Chiropractic,
Nan here. I'm the resident doula and Birthing From Within Mentor at MRVFC. Before ever serving clients, I am often asked, sheepishly: what, exactly, is a doula? No need to worry about not knowing what work I do with pregnant, birthing and parenting families -- believe me, you're not alone.
Simply stated, a doula is: someone who serves. As a birth and postpartum doula it is my job to serve a birthing woman and her family and chosen support people with physical, emotional and informational support throughout pregnancy, birth and the postpartum period.
The above question is usually followed with this one: Uhm…so what exactly is the difference between a doula and a midwife?
Great question! Like doctors, midwives are responsible for the clinical aspects of prenatal, birth and early postpartum care. They are the people who will be catching your baby at birth, the people who will be assessing whether or not your pregnancy is progressing along clinical norms, the people who will be making the call to admit you to hospital if necessary. Doulas, on the other hand, are here to provide birthing families with informational, educational and physical support during pregnancy, birth and the early postpartum period.
In pregnancy, you might ask your doula to research the risks and benefits of particular tests, interventions and procedures that are available to you as a birthing family. Or, in birth, you might ask your doula for a foot bath and massage as you are resting between contractions or surges. Your doula will never: give you medical advice, push her personal agenda, or interact with birth attendants (be they midwives or doctors) on your behalf.
If you're interested in learning more about who I am or how to access my services, feel free to call or stop and ask Michelle at the front desk -- she will be happy to book you with a no-obligation appointment so we can meet and I can answer any questions you have about doulas or Birthing From Within classes in person. Also, feel free to check out my website, or visit me on Facebook for more information and resources.
Nan here. I'm the resident doula and Birthing From Within Mentor at MRVFC. Before ever serving clients, I am often asked, sheepishly: what, exactly, is a doula? No need to worry about not knowing what work I do with pregnant, birthing and parenting families -- believe me, you're not alone.
Simply stated, a doula is: someone who serves. As a birth and postpartum doula it is my job to serve a birthing woman and her family and chosen support people with physical, emotional and informational support throughout pregnancy, birth and the postpartum period.
The above question is usually followed with this one: Uhm…so what exactly is the difference between a doula and a midwife?
Great question! Like doctors, midwives are responsible for the clinical aspects of prenatal, birth and early postpartum care. They are the people who will be catching your baby at birth, the people who will be assessing whether or not your pregnancy is progressing along clinical norms, the people who will be making the call to admit you to hospital if necessary. Doulas, on the other hand, are here to provide birthing families with informational, educational and physical support during pregnancy, birth and the early postpartum period.
In pregnancy, you might ask your doula to research the risks and benefits of particular tests, interventions and procedures that are available to you as a birthing family. Or, in birth, you might ask your doula for a foot bath and massage as you are resting between contractions or surges. Your doula will never: give you medical advice, push her personal agenda, or interact with birth attendants (be they midwives or doctors) on your behalf.
If you're interested in learning more about who I am or how to access my services, feel free to call or stop and ask Michelle at the front desk -- she will be happy to book you with a no-obligation appointment so we can meet and I can answer any questions you have about doulas or Birthing From Within classes in person. Also, feel free to check out my website, or visit me on Facebook for more information and resources.
Food Sensitivities, Esophageal Reflux and Your Stomach
Food Sensitivities, Esophageal Reflux and Your Stomach
The beginning of food digestion occurs in the stomach at the upper end of the gastrointestinal (GI) tract. The stomach has a protective mucosal layer called the stomach lining which protects it from the strong acid that is produced by specialized stomach cells called parietal cells. The acid in the stomach is a vital component in breaking down food particles. An allergic response in the stomach can produce an area of inflammation in the stomach wall causing lesions or sores in the stomach lining as well as potentially destroying the parietal cells. The reduced number of parietal cells results in less acid production ultimately inhibiting the proper breakdown of food in the stomach. When food is improperly broken down in the stomach large undigested particles are transported to the intestines where they cause additional inflammation and allergic responses as well as increasing the severity of symptoms that are already being experienced.
Along with toxic foods, alcohol consumption and non-steroidal anti-inflammatories (NSAIDs) can also destroy the stomach lining causing stomach inflammation and inadequate digestion of food. Medications that decrease stomach acid production also decrease the ability to digest food properly.
Stomach acid is secreted normally without food allergy-related inflammation. When food allergy inflammation is present, it can cause destruction of cells in the stomach wall, which results in acid not being properly secreted. When this happens, food is not properly broken down.
One specific type of food allergy in the stomach is called allergic eosinophilic gastroenteritis. This condition is characterized by symptoms of acid reflux, severe abdominal pain after eating, vomiting, and diarrhea. With allergic eosinophilic gastroenteritis, the esophageal area, stomach and upper intestinal tract can become inflamed compromising its proper function. Oftentimes, people who have serious acid reflux problems that are not responsive to medications have this condition. Although this condition is caused by an allergic reaction to food, food allergy tests reveal positive results in only about half of the tests conducted. If left untreated, the inflammation in the stomach can result in holes in the stomach lining leading to additional problems.
Gentle foods that can support healing of an inflamed stomach include:
Rice
Lamb
Vegetables
These foods can be used with an Allergy Avoidance Diet to support healing of the stomach. Also, avoiding alcohol and the most commonly allergenic foods would also prove to be beneficial:
Cow's Milk
Tomato
Wheat
Chocolate
Peanuts
Shellfish
STAY TUNED FOR "Food Sensitivities and Your Gastrointestinal Barrier"
The beginning of food digestion occurs in the stomach at the upper end of the gastrointestinal (GI) tract. The stomach has a protective mucosal layer called the stomach lining which protects it from the strong acid that is produced by specialized stomach cells called parietal cells. The acid in the stomach is a vital component in breaking down food particles. An allergic response in the stomach can produce an area of inflammation in the stomach wall causing lesions or sores in the stomach lining as well as potentially destroying the parietal cells. The reduced number of parietal cells results in less acid production ultimately inhibiting the proper breakdown of food in the stomach. When food is improperly broken down in the stomach large undigested particles are transported to the intestines where they cause additional inflammation and allergic responses as well as increasing the severity of symptoms that are already being experienced.
Along with toxic foods, alcohol consumption and non-steroidal anti-inflammatories (NSAIDs) can also destroy the stomach lining causing stomach inflammation and inadequate digestion of food. Medications that decrease stomach acid production also decrease the ability to digest food properly.
Stomach acid is secreted normally without food allergy-related inflammation. When food allergy inflammation is present, it can cause destruction of cells in the stomach wall, which results in acid not being properly secreted. When this happens, food is not properly broken down.
One specific type of food allergy in the stomach is called allergic eosinophilic gastroenteritis. This condition is characterized by symptoms of acid reflux, severe abdominal pain after eating, vomiting, and diarrhea. With allergic eosinophilic gastroenteritis, the esophageal area, stomach and upper intestinal tract can become inflamed compromising its proper function. Oftentimes, people who have serious acid reflux problems that are not responsive to medications have this condition. Although this condition is caused by an allergic reaction to food, food allergy tests reveal positive results in only about half of the tests conducted. If left untreated, the inflammation in the stomach can result in holes in the stomach lining leading to additional problems.
Gentle foods that can support healing of an inflamed stomach include:
Rice
Lamb
Vegetables
These foods can be used with an Allergy Avoidance Diet to support healing of the stomach. Also, avoiding alcohol and the most commonly allergenic foods would also prove to be beneficial:
Cow's Milk
Tomato
Wheat
Chocolate
Peanuts
Shellfish
STAY TUNED FOR "Food Sensitivities and Your Gastrointestinal Barrier"
Saturday, April 30, 2011
HOW DO THESE FOODS DAMAGE MY BODY?
HOW DO THESE FOODS DAMAGE MY BODY?
It has been reported that while individuals may sometimes have adverse reactions to particular foods, these reactions are not always consistent. This is because the response to food involves not only the immune system or a particular sensitivity to some of the molecules in foods, but is also affected by the health of the entire digestive tract and whether it is providing a good barrier for your body. Therefore when the health of your digestive system is compromised you may have a sensitivity to foods which otherwise would not affect you adversely such as in times of extreme stress.
Your gastrointestinal tract provides a protective barrier between the food you eat and the inside of your body, and when it is healthy and functioning efficiently, it lets in specific food molecules in specific places at specific times. Many things can affect this barrier and, when it is compromised in any way, it can let in food molecules that are not properly digested. This can cause a reaction to a food, not because you are sensitive to it, but because it is in the wrong place at the wrong time, and this causes immune triggers.
STAY TUNED FOR "Food Sensitivities, Esophageal Reflux and Your Stomach"
It has been reported that while individuals may sometimes have adverse reactions to particular foods, these reactions are not always consistent. This is because the response to food involves not only the immune system or a particular sensitivity to some of the molecules in foods, but is also affected by the health of the entire digestive tract and whether it is providing a good barrier for your body. Therefore when the health of your digestive system is compromised you may have a sensitivity to foods which otherwise would not affect you adversely such as in times of extreme stress.
Your gastrointestinal tract provides a protective barrier between the food you eat and the inside of your body, and when it is healthy and functioning efficiently, it lets in specific food molecules in specific places at specific times. Many things can affect this barrier and, when it is compromised in any way, it can let in food molecules that are not properly digested. This can cause a reaction to a food, not because you are sensitive to it, but because it is in the wrong place at the wrong time, and this causes immune triggers.
STAY TUNED FOR "Food Sensitivities, Esophageal Reflux and Your Stomach"
Friday, April 29, 2011
Gluten Intolerance
Gluten Intolerance
Gluten intolerance is oftentimes discussed separately from food intolerances and food allergies because it has characteristics of both of these food sensitivities. The sensitivity to gluten is an important component of celiac sprue. Individuals with this condition have problems with the absorption of nutrients; these problems are made much worse by consuming gluten-containing foods.
Gluten is not one single substance, but actually a varying mixture of substances. If wheat flour is used to make dough, and the dough is washed in water until all water-soluble components and starch is rinsed off, the remaining gummy yellowish-gray material consisting of proteins, carbohydrates, fats and minerals is called "gluten". About 80% of the gluten material is composed of proteins, and about 20% is composed of carbohydrates, fats, and minerals. About 400,000 tons of gluten is produced in the United States each year from about 5 million tons of wheat. Because the gluten in wheat flour creates a nice, spongy consistency in breads and other baked items, many manufacturers add gluten to their baked goods. There is much debate in the research literature over the role of oats, barley, and rye in a gluten-avoidance meal plan. Traditionally, wheat, oats, barley and rye have been referred to as the "gluten grains". However, in a strict chemical sense, the gluten from wheat has a very distinct combination of proteins, carbohydrates, fats, and minerals when its flour is water-washed. There are some components of wheat proteins also found in oats and rye, but because it is unclear what portion of the gluten is responsible for allergic reactions, it is difficult to assess the role of these other grains in gluten intolerance. In addition, many individuals who are sensitive to wheat are not equally sensitive to oats, barley or rye. To be on the safe side, many individuals remove all of these foods from their diet when first trying to determine the possibility of gluten sensitivity.
Although food intolerances and food allergies cause symptoms in very different ways, the best way to manage both food intolerance and food allergy is the same - avoid eating the problematic food. Veronica can help you with an Avoidance Diet that provides guidelines on how to determine what foods may be toxic to your body and how to avoid them.
STAY TUNED FOR "HOW DO THESE FOODS DAMAGE MY BODY?"
Gluten intolerance is oftentimes discussed separately from food intolerances and food allergies because it has characteristics of both of these food sensitivities. The sensitivity to gluten is an important component of celiac sprue. Individuals with this condition have problems with the absorption of nutrients; these problems are made much worse by consuming gluten-containing foods.
Gluten is not one single substance, but actually a varying mixture of substances. If wheat flour is used to make dough, and the dough is washed in water until all water-soluble components and starch is rinsed off, the remaining gummy yellowish-gray material consisting of proteins, carbohydrates, fats and minerals is called "gluten". About 80% of the gluten material is composed of proteins, and about 20% is composed of carbohydrates, fats, and minerals. About 400,000 tons of gluten is produced in the United States each year from about 5 million tons of wheat. Because the gluten in wheat flour creates a nice, spongy consistency in breads and other baked items, many manufacturers add gluten to their baked goods. There is much debate in the research literature over the role of oats, barley, and rye in a gluten-avoidance meal plan. Traditionally, wheat, oats, barley and rye have been referred to as the "gluten grains". However, in a strict chemical sense, the gluten from wheat has a very distinct combination of proteins, carbohydrates, fats, and minerals when its flour is water-washed. There are some components of wheat proteins also found in oats and rye, but because it is unclear what portion of the gluten is responsible for allergic reactions, it is difficult to assess the role of these other grains in gluten intolerance. In addition, many individuals who are sensitive to wheat are not equally sensitive to oats, barley or rye. To be on the safe side, many individuals remove all of these foods from their diet when first trying to determine the possibility of gluten sensitivity.
Although food intolerances and food allergies cause symptoms in very different ways, the best way to manage both food intolerance and food allergy is the same - avoid eating the problematic food. Veronica can help you with an Avoidance Diet that provides guidelines on how to determine what foods may be toxic to your body and how to avoid them.
STAY TUNED FOR "HOW DO THESE FOODS DAMAGE MY BODY?"
Thursday, April 28, 2011
Hello from the Front Desk!
Hello all! Michelle here, blogging for my first time. Ever. Wow!
As I sit here in the office today, I can't help but soak in the bustle around me. The laughter of children getting their first chiropractic exam and the relaxed sighs of folks coming out of the massage room are only just a few of the sounds that make up the rhythm of Mount Royal Village Family Chiropractic.
I'm writing today to introduce myself, Michelle. My technical title would be "Chiropractic Health Assistant." Doesn't that have a nice ring to it? I think so. But, not only does it sound great, it IS great.
You see, I get to be at the hub of all the action here. I get a sort of birds-eye-view, if you will, to all the amazing health journeys that waltz in and out of our clinic doors on a daily basis. That's an honour!
Inspired by my own health issues, I am self-studied in many disciplines of complementary and alternative health and am passionate about people finding the root cause of their health issues rather than masking symptoms. When the opportunity to be a part of the Mount Royal Village Family Chiropractic Team became available, I knew that this was where I wanted to be!
I'm proud to be able to work in a place where I am fully confident in the services provided. I'm honoured to be a part of clinic member's journeys towards wholeness and health. Basically, what I'm trying to say is, this isn't just a job for me. I'm passionate about health and wellness. The fact that I'm a total health nut makes this gig the perfect fit for me.
Yep, this girl's bird's-eye-view is a good one.
As I sign off here, I want you to know that I look forward to working with you! Whether it be squeezing in an adjustment on your lunch hour, booking you in for a massage, or making sure your nutrition and doula appointments don't bonk-heads with your lunch date with Mom, I'm your girl! I'm excited to coordinate your care with our team of health professionals.
Until next time,
-Michelle Esau
Preservatives and Additives
Preservatives and Additives
Reports of food intolerance reactions to food preservatives and additives have been widely published. Food preservatives such as benzoates (including sodium benzoate, an additive found in literally thousands of different processed foods), sulfites, and hydroxytoluene including butylated hydroxytoluene, or BHT, a preservative commonly used in procssed foods, flavoring agents like salicylates, and dyes like yellow dye No. 5 (tartrazine) are known to cause hives. Since 1986, the FDA has required that sulfites added to foods be listed on the label and has banned the use of sulfites on fruits and vegetables intended to be eaten raw. Benzoate preservatives (including sodium benzoate), many different food dyes, and BHA (butylated hydroxyanisole) have been found to produce intolerance reactions in aspirin-intolerant individuals.
Carefully reading food labels is one way individuals can try to avoid some of the food preservatives and additives to which they may be sensitive, however. when ingredients are present in very small amounts they are often not declared on the label. A better way to avoid potential toxins is to eat fresh, organically grown foods. This the how i teach all of my client to eat, close to nature.
STAY TUNED FOR" Gluten Intolerance"
Reports of food intolerance reactions to food preservatives and additives have been widely published. Food preservatives such as benzoates (including sodium benzoate, an additive found in literally thousands of different processed foods), sulfites, and hydroxytoluene including butylated hydroxytoluene, or BHT, a preservative commonly used in procssed foods, flavoring agents like salicylates, and dyes like yellow dye No. 5 (tartrazine) are known to cause hives. Since 1986, the FDA has required that sulfites added to foods be listed on the label and has banned the use of sulfites on fruits and vegetables intended to be eaten raw. Benzoate preservatives (including sodium benzoate), many different food dyes, and BHA (butylated hydroxyanisole) have been found to produce intolerance reactions in aspirin-intolerant individuals.
Carefully reading food labels is one way individuals can try to avoid some of the food preservatives and additives to which they may be sensitive, however. when ingredients are present in very small amounts they are often not declared on the label. A better way to avoid potential toxins is to eat fresh, organically grown foods. This the how i teach all of my client to eat, close to nature.
STAY TUNED FOR" Gluten Intolerance"
Wednesday, April 27, 2011
Tyramine
Tyramine
Reactions to tyramine (an amino acid-like molecule) or phenylalanine (another amino acid-like molecule) can result from eating the following foods:
Fermented cheeses
Fermented
Sausage
Chocolate
Sour Cream
Red wine
Avocado
Beer
Raspberries
Yeast
Picked Herring
Symptoms of tyramine intolerance can include urticaria (hives), angioedema (localized swelling due to fluid retention), migraines, wheezing, and even asthma. In fact, some researchers suggest that as many as 20 percent of migraines are caused by food intolerance or allergy, and tyramine intolerance is one of the most common of these toxic food responses.
Tyramine and Migraines
Tyramines are derivatives of amino acids called tyrosine. After long periods of time, some of the tyrosine amino acids in foods such as aged cheeses or meats will naturally be converted by bacteria into tyramines. This same process can also occur in your intestinal tract if digestion is slow allowing bacteria the time to convert tyrosine into tyramine. For this reason, tyramine-sensitive individuals should take steps to support their digestive system as well as reduce foods containing pre-formed tyramine in their meal plan.
Although the reason tyramine causes toxic food responses such as migraines is not clearly understood, research suggests that people suffering from migraines may not adequately neutralize tyramine. While normally neutralized through a detoxification process in the intestine and liver before it is absorbed into the body, tyramine sensitive individuals are believed to have increased amounts of unneutralized tyramine that gets absorbed and circulated to the brain where it may interfere with normal brain functions causing the pain that is experienced as a migraine. Foods that help support the detoxification of tyramine include such sulfur-containing foods as:
Onion
Brussels Sprouts
Garlic
Broccoli
Food with tyramine is ingested. Tyramine is not neutralized in the liver and goes into circulation going to the brain where it leads to migraine.
STAY TUNED FOR "Preservatives and Additives"
Reactions to tyramine (an amino acid-like molecule) or phenylalanine (another amino acid-like molecule) can result from eating the following foods:
Fermented cheeses
Fermented
Sausage
Chocolate
Sour Cream
Red wine
Avocado
Beer
Raspberries
Yeast
Picked Herring
Symptoms of tyramine intolerance can include urticaria (hives), angioedema (localized swelling due to fluid retention), migraines, wheezing, and even asthma. In fact, some researchers suggest that as many as 20 percent of migraines are caused by food intolerance or allergy, and tyramine intolerance is one of the most common of these toxic food responses.
Tyramine and Migraines
Tyramines are derivatives of amino acids called tyrosine. After long periods of time, some of the tyrosine amino acids in foods such as aged cheeses or meats will naturally be converted by bacteria into tyramines. This same process can also occur in your intestinal tract if digestion is slow allowing bacteria the time to convert tyrosine into tyramine. For this reason, tyramine-sensitive individuals should take steps to support their digestive system as well as reduce foods containing pre-formed tyramine in their meal plan.
Although the reason tyramine causes toxic food responses such as migraines is not clearly understood, research suggests that people suffering from migraines may not adequately neutralize tyramine. While normally neutralized through a detoxification process in the intestine and liver before it is absorbed into the body, tyramine sensitive individuals are believed to have increased amounts of unneutralized tyramine that gets absorbed and circulated to the brain where it may interfere with normal brain functions causing the pain that is experienced as a migraine. Foods that help support the detoxification of tyramine include such sulfur-containing foods as:
Onion
Brussels Sprouts
Garlic
Broccoli
Food with tyramine is ingested. Tyramine is not neutralized in the liver and goes into circulation going to the brain where it leads to migraine.
STAY TUNED FOR "Preservatives and Additives"
Tuesday, April 26, 2011
Lactose Intolerance
Lactose Intolerance
The most common food intolerance is lactose intolerance. Lactose intolerance affects up to 10% of adults, and is associated with symptoms of flatulence (gas), abdominal distention (bloating), and diarrhea after consuming cow's milk. Cow's milk contains a sugar called lactose that requires the enzyme lactase for its digestion. People with lactose intolerance produce little or no lactase in their intestines and therefore are capable of digesting only a small amount of the lactose that is found in cow's milk. This leaves undigested lactose to travel through the digestive tract to the colon where it is fermented by the bacteria in the lower intestine producing the gas, pain and bloating associated with lactose intolerance.
Lactose intolerance does not involve the immune system and, therefore, is not considered a food allergy. However, food intolerances can also be the source of considerable physical discomfort and there are several ways to help alleviate the symptoms of lactose intolerance:
Avoid milk and milk products
Support the system with healthy lower gastrointestinal tract flora which helps remove lactose from the system "Probiotic 4000" for Douglas Labs is a great supplement.
Select milk products such as yogurt, or Kefir which are more easily digested and may not produce the symptoms of lactose intolerance because it contains Lactobacilli bacteria which removes some of the available lactose.
Lactase enzyme in supplement form "Probiotic 4000" for Douglas Labs is also available to help digest lactose. When added to a cup of cow's milk, it can help break down most of its lactose. However, it is less effective when taken with an entire meal.
STAY TUNED FOR "Tyramine"
The most common food intolerance is lactose intolerance. Lactose intolerance affects up to 10% of adults, and is associated with symptoms of flatulence (gas), abdominal distention (bloating), and diarrhea after consuming cow's milk. Cow's milk contains a sugar called lactose that requires the enzyme lactase for its digestion. People with lactose intolerance produce little or no lactase in their intestines and therefore are capable of digesting only a small amount of the lactose that is found in cow's milk. This leaves undigested lactose to travel through the digestive tract to the colon where it is fermented by the bacteria in the lower intestine producing the gas, pain and bloating associated with lactose intolerance.
Lactose intolerance does not involve the immune system and, therefore, is not considered a food allergy. However, food intolerances can also be the source of considerable physical discomfort and there are several ways to help alleviate the symptoms of lactose intolerance:
Avoid milk and milk products
Support the system with healthy lower gastrointestinal tract flora which helps remove lactose from the system "Probiotic 4000" for Douglas Labs is a great supplement.
Select milk products such as yogurt, or Kefir which are more easily digested and may not produce the symptoms of lactose intolerance because it contains Lactobacilli bacteria which removes some of the available lactose.
Lactase enzyme in supplement form "Probiotic 4000" for Douglas Labs is also available to help digest lactose. When added to a cup of cow's milk, it can help break down most of its lactose. However, it is less effective when taken with an entire meal.
STAY TUNED FOR "Tyramine"
Monday, April 25, 2011
Food Intolerance Does Not Involve the Immune System
Food Intolerance Does Not Involve the Immune System
The majority of toxic responses to food is a result of food intolerance rather than food allergy. A food intolerance response is defined as any reproducible, toxic response to food that does not involve the immune system. Food intolerance responses can occur for many different reasons. A food can contain a molecule that your body has difficulty breaking down or digesting causing an intolerance response as that molecule is allowed to continue down your intestinal tract. Lactose intolerance is an example of this type of toxic food response. Food intolerances can also be caused by food additives such as sulfites which are added to processed foods to extend their shelf life.
There are many types of food intolerances. The most common are intolerances to:
Lactose
Tyrosine
Preservatives and Additives
Gluten
STAY TUNED FOR "Lactose Intolerance"
The majority of toxic responses to food is a result of food intolerance rather than food allergy. A food intolerance response is defined as any reproducible, toxic response to food that does not involve the immune system. Food intolerance responses can occur for many different reasons. A food can contain a molecule that your body has difficulty breaking down or digesting causing an intolerance response as that molecule is allowed to continue down your intestinal tract. Lactose intolerance is an example of this type of toxic food response. Food intolerances can also be caused by food additives such as sulfites which are added to processed foods to extend their shelf life.
There are many types of food intolerances. The most common are intolerances to:
Lactose
Tyrosine
Preservatives and Additives
Gluten
STAY TUNED FOR "Lactose Intolerance"
Sunday, April 24, 2011
What Foods Can You Eat If You Have Food Allergies?
Among the foods which are least often associated with any type of food allergy are:
Apples
Sesame Seeds
Lamb
Pears
Winter Squash
Sweet Potatoes
Cherries
Carrots
Rice
Winter squash, carrots and sweet potatoes are not only uncommon as allergens but also provide exceptionally rich sources of health promoting phytonutrients. Electing to eat organically grown foods also helps avoid the intake of pesticides and other allergy producing toxins.
Food allergies involve a unique interaction between an individual and particular foods. Listen to your body. There are no hard and fast rules as to what foods cause allergic reactions. You may be able to tolerate the more commonly allergenic foods while unable to tolerate a food which is rarely associated with allergies. Your personal health status and history of eating habits are also consideration when evaluating potential food allergies.
The best approach for managing food allergies is to follow the Allergy Avoidance Diet to help determine the foods that may be problematic, and then avoid eating those foods. Veronica Vargas, Holistic nutritionist can help you design a menu for your own specific needs that will enable you to avoid the foods that are toxic for your body, while maintaining variety in your diet and enjoying good tasting, easy to prepare meals.
STAY TUNED FOR" Food Intolerance Does Not Involve the Immune System"
Apples
Sesame Seeds
Lamb
Pears
Winter Squash
Sweet Potatoes
Cherries
Carrots
Rice
Winter squash, carrots and sweet potatoes are not only uncommon as allergens but also provide exceptionally rich sources of health promoting phytonutrients. Electing to eat organically grown foods also helps avoid the intake of pesticides and other allergy producing toxins.
Food allergies involve a unique interaction between an individual and particular foods. Listen to your body. There are no hard and fast rules as to what foods cause allergic reactions. You may be able to tolerate the more commonly allergenic foods while unable to tolerate a food which is rarely associated with allergies. Your personal health status and history of eating habits are also consideration when evaluating potential food allergies.
The best approach for managing food allergies is to follow the Allergy Avoidance Diet to help determine the foods that may be problematic, and then avoid eating those foods. Veronica Vargas, Holistic nutritionist can help you design a menu for your own specific needs that will enable you to avoid the foods that are toxic for your body, while maintaining variety in your diet and enjoying good tasting, easy to prepare meals.
STAY TUNED FOR" Food Intolerance Does Not Involve the Immune System"
Saturday, April 23, 2011
Foods That Cause Allergic Reactions
Foods That Cause Allergic Reactions
Over 140 different foods have been identified as causes of allergic reactions. According to a recent report by the U.S. Centers for Disease Control, 90% of food allergies are associated with 8 food types:
Cow's milk
Hen's eggs
Peanuts
Soy foods
Wheat
Fish
Crustacean shellfish (such shrimp, prawns, lobster, and crab)
Tree nuts (such as almonds, cashews, walnuts, pecans, pistachios, Brazil nuts, hazelnuts, and chestnuts)
Cow's milk is one of the first foods to consider eliminating from your diet when attempting to determine the foods to which you may be allergic. It contains over 25 different molecules which have been identified by scientists as having the potential to elicit an allergic food response. One of the most common allergens in cow's milk is a protein called casein which is used in many products and is even found in soy based foods to boost their protein content. If you suspect an allergy to cow's milk you should also avoid other products made from or containing milk including cream, creamy sauces, ice cream and milk chocolate.
How a food has been prepared, processed, handled and stored can also have an effect on whether a food will cause an allergic reaction. For example, some molecules responsible for allergic reactions can be destroyed by heat. Individuals with allergies to cow's milk have reported that drinking heated milk does not cause the symptoms associated with their milk allergies suggesting that the molecules that are toxic to these individuals have been destroyed by the heating process. However, the molecules in peanuts that can cause highly toxic responses in people allergic to peanuts are known to be very stable and unaffected by even long periods of heating.
STAY TUNED FOR "What Foods Can You Eat If You Have Food Allergies?"
Over 140 different foods have been identified as causes of allergic reactions. According to a recent report by the U.S. Centers for Disease Control, 90% of food allergies are associated with 8 food types:
Cow's milk
Hen's eggs
Peanuts
Soy foods
Wheat
Fish
Crustacean shellfish (such shrimp, prawns, lobster, and crab)
Tree nuts (such as almonds, cashews, walnuts, pecans, pistachios, Brazil nuts, hazelnuts, and chestnuts)
Cow's milk is one of the first foods to consider eliminating from your diet when attempting to determine the foods to which you may be allergic. It contains over 25 different molecules which have been identified by scientists as having the potential to elicit an allergic food response. One of the most common allergens in cow's milk is a protein called casein which is used in many products and is even found in soy based foods to boost their protein content. If you suspect an allergy to cow's milk you should also avoid other products made from or containing milk including cream, creamy sauces, ice cream and milk chocolate.
How a food has been prepared, processed, handled and stored can also have an effect on whether a food will cause an allergic reaction. For example, some molecules responsible for allergic reactions can be destroyed by heat. Individuals with allergies to cow's milk have reported that drinking heated milk does not cause the symptoms associated with their milk allergies suggesting that the molecules that are toxic to these individuals have been destroyed by the heating process. However, the molecules in peanuts that can cause highly toxic responses in people allergic to peanuts are known to be very stable and unaffected by even long periods of heating.
STAY TUNED FOR "What Foods Can You Eat If You Have Food Allergies?"
Friday, April 22, 2011
Symptoms of Food Allergies
Symptoms of Food Allergies
The most common symptoms for food allergies include vomiting, diarrhea, blood in stools, eczema, hives, skin rashes, wheezing and a runny nose. Symptoms can vary depending upon a number of variables including age, the type of allergen (antigen), and the amount of food consumed. It may be difficult to associate the symptoms of an allergic reaction to a particular food because the response time can be highly variable. For example, an allergic response to eating fish will usually occur within minutes after consumption in the form of a rash, hives or asthma or a combination of these symptoms. However, the symptoms of an allergic reaction to cow's milk may be delayed for 24 to 48 hours after consuming the milk; these symptoms may also be low-grade and last for several days. If this does not make diagnosis difficult enough, reactions to foods made from cow's milk may also vary depending on how it was produced and the portion of the milk to which you are allergic. Delayed allergic reactions to foods are difficult to identify without eliminating the food from your diet for at least several weeks and slowly reintroducing it while taking note of any physical, emotional or mental changes as it is being reintroduced.
Stay Tuned for "Foods That Cause Allergic Reactions"
The most common symptoms for food allergies include vomiting, diarrhea, blood in stools, eczema, hives, skin rashes, wheezing and a runny nose. Symptoms can vary depending upon a number of variables including age, the type of allergen (antigen), and the amount of food consumed. It may be difficult to associate the symptoms of an allergic reaction to a particular food because the response time can be highly variable. For example, an allergic response to eating fish will usually occur within minutes after consumption in the form of a rash, hives or asthma or a combination of these symptoms. However, the symptoms of an allergic reaction to cow's milk may be delayed for 24 to 48 hours after consuming the milk; these symptoms may also be low-grade and last for several days. If this does not make diagnosis difficult enough, reactions to foods made from cow's milk may also vary depending on how it was produced and the portion of the milk to which you are allergic. Delayed allergic reactions to foods are difficult to identify without eliminating the food from your diet for at least several weeks and slowly reintroducing it while taking note of any physical, emotional or mental changes as it is being reintroduced.
Stay Tuned for "Foods That Cause Allergic Reactions"
Thursday, April 21, 2011
Food Allergies Involve the Immune System
Food allergies are defined as toxic clinical reactions to food or food additives that involve the immune system. The immune system is a complex system whose cells and molecules are found throughout your body to protect it from potentially harmful foreign molecules. It is most active in the areas of the body which have some direct contact with the outside world such as the skin, lungs, nose and gastrointestinal tract. The majority of potentially harmful molecules enter your body through your intestinal tract therefore, it is not surprising that over 70%-80% of immune activity occurs in this area. The immune system is made up of a team of different types of cells that, while each having their own specific function, work together to protect the body from foreign invaders.
A surveillance team of cells determines whether newly introduced molecules pose a threat to your system. New molecules are constantly being introduced into the intestinal tract by the food that we eat. An allergic reaction occurs when your body identifies molecules as potentially harmful and toxic; these molecules are called antigens. The surveillance cells bind to the antigens activating the immune cells to release histamine and other chemicals which then signals the scavenger macrophages to come to the site and destroy them. Allergic reactions involving excessive histamine release can cause anaphylactic reactions (difficulty in breathing).
When the surveillance immune cells bind to an antigen and send out chemical messengers, they also communicate to other immune cells, the B-cells, which are instructed to make antibodies to the antigen
Immune cell bonds antigen and releases chemical messengers, e.g., histamine)
Antibodies are long, branched molecules that have places for recognition and binding (attachment) of the antigen on one side, and a site on the other end that can call into action other immune responses.
An antibody will only bind one specific antigen and nothing else. When the antibody binds, or sticks, to the dangerous molecule it is acts like a red flag identifying the molecule as something potentially damaging that should be removed. Your macrophage cells are often called the "scavenger" cells of the immune system and are specifically designed to remove damaging molecules from the body. After the antibody binds to a dangerous molecule the macrophages consume the molecule, taking it out of circulation and destroying it.
Immune cell binds antigen and is activated to make antibodies. Antibodies bind antigens, and macrophages scavenge the antigen-antibody complexes.
Stay tuned for "Symptoms of Food Allergies"
A surveillance team of cells determines whether newly introduced molecules pose a threat to your system. New molecules are constantly being introduced into the intestinal tract by the food that we eat. An allergic reaction occurs when your body identifies molecules as potentially harmful and toxic; these molecules are called antigens. The surveillance cells bind to the antigens activating the immune cells to release histamine and other chemicals which then signals the scavenger macrophages to come to the site and destroy them. Allergic reactions involving excessive histamine release can cause anaphylactic reactions (difficulty in breathing).
When the surveillance immune cells bind to an antigen and send out chemical messengers, they also communicate to other immune cells, the B-cells, which are instructed to make antibodies to the antigen
Immune cell bonds antigen and releases chemical messengers, e.g., histamine)
Antibodies are long, branched molecules that have places for recognition and binding (attachment) of the antigen on one side, and a site on the other end that can call into action other immune responses.
An antibody will only bind one specific antigen and nothing else. When the antibody binds, or sticks, to the dangerous molecule it is acts like a red flag identifying the molecule as something potentially damaging that should be removed. Your macrophage cells are often called the "scavenger" cells of the immune system and are specifically designed to remove damaging molecules from the body. After the antibody binds to a dangerous molecule the macrophages consume the molecule, taking it out of circulation and destroying it.
Immune cell binds antigen and is activated to make antibodies. Antibodies bind antigens, and macrophages scavenge the antigen-antibody complexes.
Stay tuned for "Symptoms of Food Allergies"
Wednesday, April 20, 2011
Food Sensitivities
Gluten Free? Dairy Free, Soy Free?
This is the new world we live in full of food allergies or intolerance.
Veronica Vargas, Holistic Nutritionist encounters this situation more and more each day with her clients, now it time to educate you all on the effects these foods have on your health if you are allergic, or intolerant to them
Let first start of with "What are Food Sensitivities"
Food sensitivities include many different types of sensitivities to food which may arise for a wide variety of reasons making it a complex, often times confusing and not easily defined area of study. Diagnosis can also be difficult because symptoms may be delayed for up to two days after a food has been consumed. In general, food sensitivities are the result of toxic responses to food and are divided into two categories: allergic responses; and food intolerances.
There is increasing evidence that food sensitivities are more common and have a wider and more varied impact on our health than previously realized. Although often equated with food allergies, food sensitivities also include food intolerances which, unlike allergies, are toxic reactions to foods that do not involve the immune system and are often more difficult to diagnose. Many of the symptoms of food sensitivities including vomiting, diarrhea, blood in the stool, eczema, urticaria (hives), skin rashes, wheezing and runny noses, are associated with an allergic reaction to specific foods. However, food sensitivities may also cause fatigue, gas, bloating, mood swings, nervousness, migraines and eating disorders. These symptoms which are more commonly related to food intolerance are less often associated with the consumption of food. Clinical research is accumulating evidence that the sensitivity to food can also increase the severity of the symptoms of rheumatoid arthritis, asthma and other diseases normally not considered food related.
Stay tuned for "Food Allergies Involve the Immune System"
This is the new world we live in full of food allergies or intolerance.
Veronica Vargas, Holistic Nutritionist encounters this situation more and more each day with her clients, now it time to educate you all on the effects these foods have on your health if you are allergic, or intolerant to them
Let first start of with "What are Food Sensitivities"
Food sensitivities include many different types of sensitivities to food which may arise for a wide variety of reasons making it a complex, often times confusing and not easily defined area of study. Diagnosis can also be difficult because symptoms may be delayed for up to two days after a food has been consumed. In general, food sensitivities are the result of toxic responses to food and are divided into two categories: allergic responses; and food intolerances.
There is increasing evidence that food sensitivities are more common and have a wider and more varied impact on our health than previously realized. Although often equated with food allergies, food sensitivities also include food intolerances which, unlike allergies, are toxic reactions to foods that do not involve the immune system and are often more difficult to diagnose. Many of the symptoms of food sensitivities including vomiting, diarrhea, blood in the stool, eczema, urticaria (hives), skin rashes, wheezing and runny noses, are associated with an allergic reaction to specific foods. However, food sensitivities may also cause fatigue, gas, bloating, mood swings, nervousness, migraines and eating disorders. These symptoms which are more commonly related to food intolerance are less often associated with the consumption of food. Clinical research is accumulating evidence that the sensitivity to food can also increase the severity of the symptoms of rheumatoid arthritis, asthma and other diseases normally not considered food related.
Stay tuned for "Food Allergies Involve the Immune System"
Tuesday, April 19, 2011
Nerve Regulators
Nerve Regulators
Two types of nerves help control the action of the digestive system.
Extrinsic, or outside, nerves come to the digestive organs from the brain or the spinal cord. They release two chemicals, acetylcholine and adrenaline. Acetylcholine causes the muscle layer of the digestive organs to squeeze with more force and increase the “push” of food and juice through the digestive tract. It also causes the stomach and pancreas to produce more digestive juice. Adrenaline has the opposite effect. It relaxes the muscle of the stomach and intestine and decreases the flow of blood to these organs, slowing or stopping digestion.
The intrinsic, or inside, nerves make up a very dense network embedded in the walls of the esophagus, stomach, small intestine, and colon. The intrinsic nerves are triggered to act when the walls of the hollow organs are stretched by food. They release many different substances that speed up or delay the movement of food and the production of juices by the digestive organs.
Together, nerves, hormones, the blood, and the organs of the digestive system conduct the complex tasks of digesting and absorbing nutrients from the foods and liquids you consume each day.
Two types of nerves help control the action of the digestive system.
Extrinsic, or outside, nerves come to the digestive organs from the brain or the spinal cord. They release two chemicals, acetylcholine and adrenaline. Acetylcholine causes the muscle layer of the digestive organs to squeeze with more force and increase the “push” of food and juice through the digestive tract. It also causes the stomach and pancreas to produce more digestive juice. Adrenaline has the opposite effect. It relaxes the muscle of the stomach and intestine and decreases the flow of blood to these organs, slowing or stopping digestion.
The intrinsic, or inside, nerves make up a very dense network embedded in the walls of the esophagus, stomach, small intestine, and colon. The intrinsic nerves are triggered to act when the walls of the hollow organs are stretched by food. They release many different substances that speed up or delay the movement of food and the production of juices by the digestive organs.
Together, nerves, hormones, the blood, and the organs of the digestive system conduct the complex tasks of digesting and absorbing nutrients from the foods and liquids you consume each day.
Monday, April 18, 2011
Absorption and Transport of Nutrients
Absorption and Transport of Nutrients
Most digested molecules of food, as well as water and minerals, are absorbed through the small intestine. The mucosa of the small intestine contains many folds that are covered with tiny fingerlike projections called villi. In turn, the villi are covered with microscopic projections called microvilli. These structures create a vast surface area through which nutrients can be absorbed. Specialized cells allow absorbed materials to cross the mucosa into the blood, where they are carried off in the bloodstream to other parts of the body for storage or further chemical change. This part of the process varies with different types of nutrients.
Carbohydrates. The Dietary Guidelines for Americans 2005 recommend that 45 to 65 percent of total daily calories be from carbohydrates. Foods rich in carbohydrates include bread, potatoes, dried peas and beans, rice, pasta, fruits, and vegetables. Many of these foods contain both starch and fiber.
The digestible carbohydrates—starch and sugar—are broken into simpler molecules by enzymes in the saliva, in juice produced by the pancreas, and in the lining of the small intestine. Starch is digested in two steps. First, an enzyme in the saliva and pancreatic juice breaks the starch into molecules called maltose. Then an enzyme in the lining of the small intestine splits the maltose into glucose molecules that can be absorbed into the blood. Glucose is carried through the bloodstream to the liver, where it is stored or used to provide energy for the work of the body.
Sugars are digested in one step. An enzyme in the lining of the small intestine digests sucrose, also known as table sugar, into glucose and fructose, which are absorbed through the intestine into the blood. Milk contains another type of sugar, lactose, which is changed into absorbable molecules by another enzyme in the intestinal lining.
Fiber is undigestible and moves through the digestive tract without being broken down by enzymes. Many foods contain both soluble and insoluble fiber. Soluble fiber dissolves easily in water and takes on a soft, gel-like texture in the intestines. Insoluble fiber, on the other hand, passes essentially unchanged through the intestines.
Protein. Foods such as meat, eggs, and beans consist of giant molecules of protein that must be digested by enzymes before they can be used to build and repair body tissues. An enzyme in the juice of the stomach starts the digestion of swallowed protein. Then in the small intestine, several enzymes from the pancreatic juice and the lining of the intestine complete the breakdown of huge protein molecules into small molecules called amino acids. These small molecules can be absorbed through the small intestine into the blood and then be carried to all parts of the body to build the walls and other parts of cells.
Fats. Fat molecules are a rich source of energy for the body. The first step in digestion of a fat such as butter is to dissolve it into the watery content of the intestine. The bile acids produced by the liver dissolve fat into tiny droplets and allow pancreatic and intestinal enzymes to break the large fat molecules into smaller ones. Some of these small molecules are fatty acids and cholesterol. The bile acids combine with the fatty acids and cholesterol and help these molecules move into the cells of the mucosa. In these cells the small molecules are formed back into large ones, most of which pass into vessels called lymphatics near the intestine. These small vessels carry the reformed fat to the veins of the chest, and the blood carries the fat to storage depots in different parts of the body.
Vitamins. Another vital part of food that is absorbed through the small intestine are vitamins. The two types of vitamins are classified by the fluid in which they can be dissolved: water-soluble vitamins (all the B vitamins and vitamin C) and fat-soluble vitamins (vitamins A, D, E, and K). Fat-soluble vitamins are stored in the liver and fatty tissue of the body, whereas water-soluble vitamins are not easily stored and excess amounts are flushed out in the urine.
Water and salt. Most of the material absorbed through the small intestine is water in which salt is dissolved. The salt and water come from the food and liquid you swallow and the juices secreted by the many digestive glands.
Stay tuned " How is the digestive process controlled?"
Most digested molecules of food, as well as water and minerals, are absorbed through the small intestine. The mucosa of the small intestine contains many folds that are covered with tiny fingerlike projections called villi. In turn, the villi are covered with microscopic projections called microvilli. These structures create a vast surface area through which nutrients can be absorbed. Specialized cells allow absorbed materials to cross the mucosa into the blood, where they are carried off in the bloodstream to other parts of the body for storage or further chemical change. This part of the process varies with different types of nutrients.
Carbohydrates. The Dietary Guidelines for Americans 2005 recommend that 45 to 65 percent of total daily calories be from carbohydrates. Foods rich in carbohydrates include bread, potatoes, dried peas and beans, rice, pasta, fruits, and vegetables. Many of these foods contain both starch and fiber.
The digestible carbohydrates—starch and sugar—are broken into simpler molecules by enzymes in the saliva, in juice produced by the pancreas, and in the lining of the small intestine. Starch is digested in two steps. First, an enzyme in the saliva and pancreatic juice breaks the starch into molecules called maltose. Then an enzyme in the lining of the small intestine splits the maltose into glucose molecules that can be absorbed into the blood. Glucose is carried through the bloodstream to the liver, where it is stored or used to provide energy for the work of the body.
Sugars are digested in one step. An enzyme in the lining of the small intestine digests sucrose, also known as table sugar, into glucose and fructose, which are absorbed through the intestine into the blood. Milk contains another type of sugar, lactose, which is changed into absorbable molecules by another enzyme in the intestinal lining.
Fiber is undigestible and moves through the digestive tract without being broken down by enzymes. Many foods contain both soluble and insoluble fiber. Soluble fiber dissolves easily in water and takes on a soft, gel-like texture in the intestines. Insoluble fiber, on the other hand, passes essentially unchanged through the intestines.
Protein. Foods such as meat, eggs, and beans consist of giant molecules of protein that must be digested by enzymes before they can be used to build and repair body tissues. An enzyme in the juice of the stomach starts the digestion of swallowed protein. Then in the small intestine, several enzymes from the pancreatic juice and the lining of the intestine complete the breakdown of huge protein molecules into small molecules called amino acids. These small molecules can be absorbed through the small intestine into the blood and then be carried to all parts of the body to build the walls and other parts of cells.
Fats. Fat molecules are a rich source of energy for the body. The first step in digestion of a fat such as butter is to dissolve it into the watery content of the intestine. The bile acids produced by the liver dissolve fat into tiny droplets and allow pancreatic and intestinal enzymes to break the large fat molecules into smaller ones. Some of these small molecules are fatty acids and cholesterol. The bile acids combine with the fatty acids and cholesterol and help these molecules move into the cells of the mucosa. In these cells the small molecules are formed back into large ones, most of which pass into vessels called lymphatics near the intestine. These small vessels carry the reformed fat to the veins of the chest, and the blood carries the fat to storage depots in different parts of the body.
Vitamins. Another vital part of food that is absorbed through the small intestine are vitamins. The two types of vitamins are classified by the fluid in which they can be dissolved: water-soluble vitamins (all the B vitamins and vitamin C) and fat-soluble vitamins (vitamins A, D, E, and K). Fat-soluble vitamins are stored in the liver and fatty tissue of the body, whereas water-soluble vitamins are not easily stored and excess amounts are flushed out in the urine.
Water and salt. Most of the material absorbed through the small intestine is water in which salt is dissolved. The salt and water come from the food and liquid you swallow and the juices secreted by the many digestive glands.
Stay tuned " How is the digestive process controlled?"
Sunday, April 17, 2011
How is the digestive process controlled?
How is the digestive process controlled?
Hormone Regulators
The major hormones that control the functions of the digestive system are produced and released by cells in the mucosa of the stomach and small intestine. These hormones are released into the blood of the digestive tract, travel back to the heart and through the arteries, and return to the digestive system where they stimulate digestive juices and cause organ movement.
The main hormones that control digestion are gastrin, secretin, and cholecystokinin (CCK):
•Gastrin causes the stomach to produce an acid for dissolving and digesting some foods. Gastrin is also necessary for normal cell growth in the lining of the stomach, small intestine, and colon.
•Secretin causes the pancreas to send out a digestive juice that is rich in bicarbonate. The bicarbonate helps neutralize the acidic stomach contents as they enter the small intestine. Secretin also stimulates the stomach to produce pepsin, an enzyme that digests protein, and stimulates the liver to produce bile.
•CCK causes the pancreas to produce the enzymes of pancreatic juice, and causes the gallbladder to empty. It also promotes normal cell growth of the pancreas.
Additional hormones in the digestive system regulate appetite:
•Ghrelin is produced in the stomach and upper intestine in the absence of food in the digestive system and stimulates appetite.
•Peptide YY is produced in the digestive tract in response to a meal in the system and inhibits appetite.
Both of these hormones work on the brain to help regulate the intake of food for energy. Researchers are studying other hormones that may play a part in inhibiting appetite, including glucagon-like peptide-1 (GPL-1), oxyntomodulin (+ ), and pancreatic polypeptide.
Stay tuned For "Nerve Regulators"
Hormone Regulators
The major hormones that control the functions of the digestive system are produced and released by cells in the mucosa of the stomach and small intestine. These hormones are released into the blood of the digestive tract, travel back to the heart and through the arteries, and return to the digestive system where they stimulate digestive juices and cause organ movement.
The main hormones that control digestion are gastrin, secretin, and cholecystokinin (CCK):
•Gastrin causes the stomach to produce an acid for dissolving and digesting some foods. Gastrin is also necessary for normal cell growth in the lining of the stomach, small intestine, and colon.
•Secretin causes the pancreas to send out a digestive juice that is rich in bicarbonate. The bicarbonate helps neutralize the acidic stomach contents as they enter the small intestine. Secretin also stimulates the stomach to produce pepsin, an enzyme that digests protein, and stimulates the liver to produce bile.
•CCK causes the pancreas to produce the enzymes of pancreatic juice, and causes the gallbladder to empty. It also promotes normal cell growth of the pancreas.
Additional hormones in the digestive system regulate appetite:
•Ghrelin is produced in the stomach and upper intestine in the absence of food in the digestive system and stimulates appetite.
•Peptide YY is produced in the digestive tract in response to a meal in the system and inhibits appetite.
Both of these hormones work on the brain to help regulate the intake of food for energy. Researchers are studying other hormones that may play a part in inhibiting appetite, including glucagon-like peptide-1 (GPL-1), oxyntomodulin (+ ), and pancreatic polypeptide.
Stay tuned For "Nerve Regulators"
Production of Digestive Juices
Production of Digestive Juices
The digestive glands that act first are in the mouth—the salivary glands. Saliva produced by these glands contains an enzyme that begins to digest the starch from food into smaller molecules. An enzyme is a substance that speeds up chemical reactions in the body.
The next set of digestive glands is in the stomach lining. They produce stomach acid and an enzyme that digests protein. A thick mucus layer coats the mucosa and helps keep the acidic digestive juice from dissolving the tissue of the stomach itself. In most people, the stomach mucosa is able to resist the juice, although food and other tissues of the body cannot.
After the stomach empties the food and juice mixture into the small intestine, the juices of two other digestive organs mix with the food. One of these organs, the pancreas, produces a juice that contains a wide array of enzymes to break down the carbohydrate, fat, and protein in food. Other enzymes that are active in the process come from glands in the wall of the intestine.
The second organ, the liver, produces yet another digestive juice—bile. Bile is stored between meals in the gallbladder. At mealtime, it is squeezed out of the gallbladder, through the bile ducts, and into the intestine to mix with the fat in food. The bile acids dissolve fat into the watery contents of the intestine, much like detergents that dissolve grease from a frying pan. After fat is dissolved, it is digested by enzymes from the pancreas and the lining of the intestine.
stay tuned for " Absorption and Transport of Nutrients"
The digestive glands that act first are in the mouth—the salivary glands. Saliva produced by these glands contains an enzyme that begins to digest the starch from food into smaller molecules. An enzyme is a substance that speeds up chemical reactions in the body.
The next set of digestive glands is in the stomach lining. They produce stomach acid and an enzyme that digests protein. A thick mucus layer coats the mucosa and helps keep the acidic digestive juice from dissolving the tissue of the stomach itself. In most people, the stomach mucosa is able to resist the juice, although food and other tissues of the body cannot.
After the stomach empties the food and juice mixture into the small intestine, the juices of two other digestive organs mix with the food. One of these organs, the pancreas, produces a juice that contains a wide array of enzymes to break down the carbohydrate, fat, and protein in food. Other enzymes that are active in the process come from glands in the wall of the intestine.
The second organ, the liver, produces yet another digestive juice—bile. Bile is stored between meals in the gallbladder. At mealtime, it is squeezed out of the gallbladder, through the bile ducts, and into the intestine to mix with the fat in food. The bile acids dissolve fat into the watery contents of the intestine, much like detergents that dissolve grease from a frying pan. After fat is dissolved, it is digested by enzymes from the pancreas and the lining of the intestine.
stay tuned for " Absorption and Transport of Nutrients"
Saturday, April 16, 2011
How is food digested?
How is food digested?
Digestion involves mixing food with digestive juices, moving it through the digestive tract, and breaking down large molecules of food into smaller molecules. Digestion begins in the mouth, when you chew and swallow, and is completed in the small intestine.
Movement of Food Through the System
The large, hollow organs of the digestive tract contain a layer of muscle that enables their walls to move. The movement of organ walls can propel food and liquid through the system and also can mix the contents within each organ. Food moves from one organ to the next through muscle action called peristalsis. Peristalsis looks like an ocean wave traveling through the muscle. The muscle of the organ contracts to create a narrowing and then propels the narrowed portion slowly down the length of the organ. These waves of narrowing push the food and fluid in front of them through each hollow organ.
The first major muscle movement occurs when food or liquid is swallowed. Although you are able to start swallowing by choice, once the swallow begins, it becomes involuntary and proceeds under the control of the nerves.
Swallowed food is pushed into the esophagus, which connects the throat above with the stomach below. At the junction of the esophagus and stomach, there is a ringlike muscle, called the lower esophageal sphincter, closing the passage between the two organs. As food approaches the closed sphincter, the sphincter relaxes and allows the food to pass through to the stomach.
The stomach has three mechanical tasks. First, it stores the swallowed food and liquid. To do this, the muscle of the upper part of the stomach relaxes to accept large volumes of swallowed material. The second job is to mix up the food, liquid, and digestive juice produced by the stomach. The lower part of the stomach mixes these materials by its muscle action. The third task of the stomach is to empty its contents slowly into the small intestine.
Several factors affect emptying of the stomach, including the kind of food and the degree of muscle action of the emptying stomach and the small intestine. Carbohydrates, for example, spend the least amount of time in the stomach, while protein stays in the stomach longer, and fats the longest. As the food dissolves into the juices from the pancreas, liver, and intestine, the contents of the intestine are mixed and pushed forward to allow further digestion.
Finally, the digested nutrients are absorbed through the intestinal walls and transported throughout the body. The waste products of this process include undigested parts of the food, known as fiber, and older cells that have been shed from the mucosa. These materials are pushed into the colon, where they remain until the feces are expelled by a bowel movement.
Stay Tuned for "Production of Digestive Juices"
Digestion involves mixing food with digestive juices, moving it through the digestive tract, and breaking down large molecules of food into smaller molecules. Digestion begins in the mouth, when you chew and swallow, and is completed in the small intestine.
Movement of Food Through the System
The large, hollow organs of the digestive tract contain a layer of muscle that enables their walls to move. The movement of organ walls can propel food and liquid through the system and also can mix the contents within each organ. Food moves from one organ to the next through muscle action called peristalsis. Peristalsis looks like an ocean wave traveling through the muscle. The muscle of the organ contracts to create a narrowing and then propels the narrowed portion slowly down the length of the organ. These waves of narrowing push the food and fluid in front of them through each hollow organ.
The first major muscle movement occurs when food or liquid is swallowed. Although you are able to start swallowing by choice, once the swallow begins, it becomes involuntary and proceeds under the control of the nerves.
Swallowed food is pushed into the esophagus, which connects the throat above with the stomach below. At the junction of the esophagus and stomach, there is a ringlike muscle, called the lower esophageal sphincter, closing the passage between the two organs. As food approaches the closed sphincter, the sphincter relaxes and allows the food to pass through to the stomach.
The stomach has three mechanical tasks. First, it stores the swallowed food and liquid. To do this, the muscle of the upper part of the stomach relaxes to accept large volumes of swallowed material. The second job is to mix up the food, liquid, and digestive juice produced by the stomach. The lower part of the stomach mixes these materials by its muscle action. The third task of the stomach is to empty its contents slowly into the small intestine.
Several factors affect emptying of the stomach, including the kind of food and the degree of muscle action of the emptying stomach and the small intestine. Carbohydrates, for example, spend the least amount of time in the stomach, while protein stays in the stomach longer, and fats the longest. As the food dissolves into the juices from the pancreas, liver, and intestine, the contents of the intestine are mixed and pushed forward to allow further digestion.
Finally, the digested nutrients are absorbed through the intestinal walls and transported throughout the body. The waste products of this process include undigested parts of the food, known as fiber, and older cells that have been shed from the mucosa. These materials are pushed into the colon, where they remain until the feces are expelled by a bowel movement.
Stay Tuned for "Production of Digestive Juices"
Friday, April 15, 2011
Your Digestive System and How It Works
I m going to Take you through the entire digestive system, so you can understand how you digest, what you eat and how it processed is so important for over all health. You will finally see that you stomach is more than a bag that holds foods, as many of us were taught. Each day i will introduce a new section of our "Wonderful Digestive system" as it is long and complex.
Your Digestive System and How It Works
The digestive system is made up of the digestive tract—a series of hollow organs joined in a long, twisting tube from the mouth to the anus—and other organs that help the body break down and absorb food (see figure).
Organs that make up the digestive tract are the mouth, esophagus, stomach, small intestine, large intestine—also called the colon—rectum, and anus. Inside these hollow organs is a lining called the mucosa. In the mouth, stomach, and small intestine, the mucosa contains tiny glands that produce juices to help digest food. The digestive tract also contains a layer of smooth muscle that helps break down food and move it along the tract.
Two “solid” digestive organs, the liver and the pancreas, produce digestive juices that reach the intestine through small tubes called ducts. The gallbladder stores the liver’s digestive juices until they are needed in the intestine. Parts of the nervous and circulatory systems also play major roles in the digestive system.
Why is digestion important?
When you eat foods—such as bread, meat, and vegetables—they are not in a form that the body can use as nourishment. Food and drink must be changed into smaller molecules of nutrients before they can be absorbed into the blood and carried to cells throughout the body. Digestion is the process by which food and drink are broken down into their smallest parts so the body can use them to build and nourish cells and to provide energy, and believe me if you can not digest, absorb or assimulate your foods your entire body will be compromised, which is why i always focus on optimizing my clients Digestive system first, as it has a direct link to their health concern or complaint.
Stay Tuned for "How Food is digested
Your Digestive System and How It Works
The digestive system is made up of the digestive tract—a series of hollow organs joined in a long, twisting tube from the mouth to the anus—and other organs that help the body break down and absorb food (see figure).
Organs that make up the digestive tract are the mouth, esophagus, stomach, small intestine, large intestine—also called the colon—rectum, and anus. Inside these hollow organs is a lining called the mucosa. In the mouth, stomach, and small intestine, the mucosa contains tiny glands that produce juices to help digest food. The digestive tract also contains a layer of smooth muscle that helps break down food and move it along the tract.
Two “solid” digestive organs, the liver and the pancreas, produce digestive juices that reach the intestine through small tubes called ducts. The gallbladder stores the liver’s digestive juices until they are needed in the intestine. Parts of the nervous and circulatory systems also play major roles in the digestive system.
Why is digestion important?
When you eat foods—such as bread, meat, and vegetables—they are not in a form that the body can use as nourishment. Food and drink must be changed into smaller molecules of nutrients before they can be absorbed into the blood and carried to cells throughout the body. Digestion is the process by which food and drink are broken down into their smallest parts so the body can use them to build and nourish cells and to provide energy, and believe me if you can not digest, absorb or assimulate your foods your entire body will be compromised, which is why i always focus on optimizing my clients Digestive system first, as it has a direct link to their health concern or complaint.
Stay Tuned for "How Food is digested
Thursday, April 14, 2011
Taking Care of your Digestion
Taking Care of Your Digestion
You already know that a balanced diet and regular exercise are the keys to good health. But did you know that these lifestyle habits can also help regulate your digestive function? Good digestive health truly depends on how well you take care of yourself overall.
Not surprisingly, what you eat makes a huge difference in how efficiently your digestive tract works. People eat a lot of junk — highly processed food with preservatives — which contributes significantly to mal-digestion and irritable bowel, food sensitivities, and food allergies as well as a compromised immune system.
Relying on convenient foods such as vending machine fare, junk foods, and fast foods instead of fresh fruits, vegetables, and whole grains gets many of us into trouble. Too many people have fallen away from the very healthy, well-balanced, home-cooked meal. In general, people need to pay attention to what they're putting in their bodies; after all we are what we eat. Eating the right foods not only makes it easier for your body to digest meals and absorb nutrients, but it can also help you achieve a healthy body weight, another essential factor for good digestive tract health.
People who maintain a healthy weight, exercise and keep themselves busy with constructive activities that they enjoy have less trouble with their bowels, and less chances of degenerative diseases.
Obesity and digestive distress
Obesity is linked to a number of digestive problems which I see with many of my clients. Many of us do not understand that weight loss is more than just counting calories. I see this time and time again in my practice, where my clients have tried many diets without a pound to shed, however after uncovering their digestive issues, the weight finally comes off. Being at your ideal weight is about more than looking good - losing weight or maintaining a healthy weight can prevent a lot of health problems from happening down the road.
Exercise and healthy bowel
Getting regular exercise can keep your digestive tract healthy by warding off constipation, as physical activity stimulates the walls of the bowel.
How smoking and drinking affect your digestive system
If you are a smoker or a drinker, minimizing your alcohol intake and tobacco exposure are also important for keeping your digestive tract running smoothly, as these activities have been linked to many conditions including heartburn, indigestion, esophageal cancer, pancreatic cancer, and colon cancer.
The stress and digestive link
Stress can also play a big role in how well your digestive tract functions, because when we are under stress, all the vital blood shifts from the digestive system (parasympathetic nervous system) to the muscles and skeletal system (sympathetic nervous system). Essentially this means that if you just finish eating and a stressful situation occurs, your food sits in your digestive system, fermenting and causing the uncomfortable by-products of gas and bloating.
Simple steps towards better digestion:
•Eat home cooked meals; and veggies, fruits, nuts and seeds as snacks
•Avoid eating when stressed
•Exercise minimum of 30 minutes per day
•Avoid smoking and drinking more than 1 glass of alcohol per day
•Chew your foods well
•Avoid large amounts of beverages when eating
You already know that a balanced diet and regular exercise are the keys to good health. But did you know that these lifestyle habits can also help regulate your digestive function? Good digestive health truly depends on how well you take care of yourself overall.
Not surprisingly, what you eat makes a huge difference in how efficiently your digestive tract works. People eat a lot of junk — highly processed food with preservatives — which contributes significantly to mal-digestion and irritable bowel, food sensitivities, and food allergies as well as a compromised immune system.
Relying on convenient foods such as vending machine fare, junk foods, and fast foods instead of fresh fruits, vegetables, and whole grains gets many of us into trouble. Too many people have fallen away from the very healthy, well-balanced, home-cooked meal. In general, people need to pay attention to what they're putting in their bodies; after all we are what we eat. Eating the right foods not only makes it easier for your body to digest meals and absorb nutrients, but it can also help you achieve a healthy body weight, another essential factor for good digestive tract health.
People who maintain a healthy weight, exercise and keep themselves busy with constructive activities that they enjoy have less trouble with their bowels, and less chances of degenerative diseases.
Obesity and digestive distress
Obesity is linked to a number of digestive problems which I see with many of my clients. Many of us do not understand that weight loss is more than just counting calories. I see this time and time again in my practice, where my clients have tried many diets without a pound to shed, however after uncovering their digestive issues, the weight finally comes off. Being at your ideal weight is about more than looking good - losing weight or maintaining a healthy weight can prevent a lot of health problems from happening down the road.
Exercise and healthy bowel
Getting regular exercise can keep your digestive tract healthy by warding off constipation, as physical activity stimulates the walls of the bowel.
How smoking and drinking affect your digestive system
If you are a smoker or a drinker, minimizing your alcohol intake and tobacco exposure are also important for keeping your digestive tract running smoothly, as these activities have been linked to many conditions including heartburn, indigestion, esophageal cancer, pancreatic cancer, and colon cancer.
The stress and digestive link
Stress can also play a big role in how well your digestive tract functions, because when we are under stress, all the vital blood shifts from the digestive system (parasympathetic nervous system) to the muscles and skeletal system (sympathetic nervous system). Essentially this means that if you just finish eating and a stressful situation occurs, your food sits in your digestive system, fermenting and causing the uncomfortable by-products of gas and bloating.
Simple steps towards better digestion:
•Eat home cooked meals; and veggies, fruits, nuts and seeds as snacks
•Avoid eating when stressed
•Exercise minimum of 30 minutes per day
•Avoid smoking and drinking more than 1 glass of alcohol per day
•Chew your foods well
•Avoid large amounts of beverages when eating
FOOD SENSITIVITIES AND AGING
FOOD SENSITIVITIES AND AGING
Most scientists agree that food allergies are more common in infants than in adults with 6 to 8% of infants and children experiencing food allergies, however, food intolerance is more prevalent in adults. In general, adults have more compromised digestive function due to stress, the intake of alcohol and the use of drugs like NSAIDS such as aspirin. In addition, the production of digestive enzymes and digestive function becomes more sluggish with age. Lactose intolerance is an example where the production of a digestive enzyme, lactase, commonly slows in people over the age of 40 when they may develop a intolerance to milk products they had not previously experienced.
STAY TUNED FOR"SPECIAL CONSIDERATIONS WITH FOOD ALLERGIES AND INFANTS AND CHILDREN"
Most scientists agree that food allergies are more common in infants than in adults with 6 to 8% of infants and children experiencing food allergies, however, food intolerance is more prevalent in adults. In general, adults have more compromised digestive function due to stress, the intake of alcohol and the use of drugs like NSAIDS such as aspirin. In addition, the production of digestive enzymes and digestive function becomes more sluggish with age. Lactose intolerance is an example where the production of a digestive enzyme, lactase, commonly slows in people over the age of 40 when they may develop a intolerance to milk products they had not previously experienced.
STAY TUNED FOR"SPECIAL CONSIDERATIONS WITH FOOD ALLERGIES AND INFANTS AND CHILDREN"
Wednesday, April 13, 2011
Digestable Pasta Meal
Okay you think of Spaghetti’s and you remember meat sauce or heavy cream to accompany it. But did you know this is the worst combination for your digestive system. It takes over 4-6 hrs to fully digest protein and another 2-3 hours for complex carbohydrates. No wonder the Italians take a nap after their meals :)
Try this great and simple recipe, inspired by my HANDSOME! Husband. Ingredients
- Whole wheat or white pasta (can use any other grain pasta, your preference, im using white pasta,or my husband might divorce me, he is part Italian)
- 1 bunch of steamed aspargus
- 1 tbsp coconut oil or butter
- Chopped tomatoes
- Chopped cilantro
- Chopped green onions
- Dash of basil, oregano, sea salt, crushed pepper and minced garlic
- Hemp oil or olive oil,(lemon flavor fish oil liquids *best option)
- Parmesan cheese
Directions
- boil water and cook pasta until adente' (not fully cooked, this reduces the glycemic load)
-in the mean time, mix all veggies, oil and spices in a bowl
-melt coconut oil or butter with asparagus
- Drain the pasta from the water and place on a dish and top with Tomato salad & a side of aspargus, and a dash of parmesan cheese
Yummy!
Notes
when cooking any pasta,grains or beans, never add salt when cooking, as it makes it harder to cook and stops the releasing of digestive inhibitors, which is why many people have a hard time digesting grains and beans for that matter.
Try this great and simple recipe, inspired by my HANDSOME! Husband. Ingredients
- Whole wheat or white pasta (can use any other grain pasta, your preference, im using white pasta,or my husband might divorce me, he is part Italian)
- 1 bunch of steamed aspargus
- 1 tbsp coconut oil or butter
- Chopped tomatoes
- Chopped cilantro
- Chopped green onions
- Dash of basil, oregano, sea salt, crushed pepper and minced garlic
- Hemp oil or olive oil,(lemon flavor fish oil liquids *best option)
- Parmesan cheese
Directions
- boil water and cook pasta until adente' (not fully cooked, this reduces the glycemic load)
-in the mean time, mix all veggies, oil and spices in a bowl
-melt coconut oil or butter with asparagus
- Drain the pasta from the water and place on a dish and top with Tomato salad & a side of aspargus, and a dash of parmesan cheese
Yummy!
Notes
when cooking any pasta,grains or beans, never add salt when cooking, as it makes it harder to cook and stops the releasing of digestive inhibitors, which is why many people have a hard time digesting grains and beans for that matter.
Tuesday, April 12, 2011
Creative Cookies
My Daughter has been aksing me all weekend to bake cookies with her. So we did, you don't need to be a chief or have a recipe to make yummy cookies, i just used cooked grain cereals that i made on sunday, and used that as a base. The Clinic will be getting a taste of these tomorrow.
High in Omegas, Gluten, Wheat and soy Free..
Bake it, Share it, Enjoy it!
1/2 cup of cooked brown rice
1/2 cup of cooked quinoa
1/4 cup of cooked amarath
1 cup of corn & rice flour
1/4 cup coco
1/4 cup chocolate chips
1 tsp vanilla
1tbsp cinnamon
1 cup Flax mill
1/4 cup shredded coconut
1 tbsp baking powder
1/2 cup of Surcant
1 tbsp Molasses
2 cups Hemp Milk
1 tbsp Coconut oil
1/4 cup Tahinni
1 egg
1/2 cup organic chocolate chips
1/2 cup black currents
-Preheat oven at 300 degrees
-In one bowl mix all the dry ingredients including the grains,chocolate chips, coconut and black currents.
-In another bowl mix all the liquids until well mixed
-Combine dried and liquids together
-Use 2 spoons for making cookie shapes (they are sticky but yummy!)
-Bake for 10-15 min
-Cool & Enjoy
Makes about 20-25 cookies
High in Omegas, Gluten, Wheat and soy Free..
Bake it, Share it, Enjoy it!
1/2 cup of cooked brown rice
1/2 cup of cooked quinoa
1/4 cup of cooked amarath
1 cup of corn & rice flour
1/4 cup coco
1/4 cup chocolate chips
1 tsp vanilla
1tbsp cinnamon
1 cup Flax mill
1/4 cup shredded coconut
1 tbsp baking powder
1/2 cup of Surcant
1 tbsp Molasses
2 cups Hemp Milk
1 tbsp Coconut oil
1/4 cup Tahinni
1 egg
1/2 cup organic chocolate chips
1/2 cup black currents
-Preheat oven at 300 degrees
-In one bowl mix all the dry ingredients including the grains,chocolate chips, coconut and black currents.
-In another bowl mix all the liquids until well mixed
-Combine dried and liquids together
-Use 2 spoons for making cookie shapes (they are sticky but yummy!)
-Bake for 10-15 min
-Cool & Enjoy
Makes about 20-25 cookies
I Have a Cold :P
Hello all! .. Yes, the super healthy Dr. Pat has a cold .. what happened? what should I do?? Take Tylenol Cold and Flu?, Asprine?, Advil Sinus perhaps .. NOOOOOO! They actually interfere with what my body KNOWS to do! Yes a little bug got to me, probably because I was burning the candle at both ends a bit, not getting the exercise I should or taking my probiotics (I ran out :P). But my amazing bod' is doing exactly what I know it is designed to do .. keep me healthy and get rid of that little bug .. but how??
Well, the little bug got into my system .. and my nerve system detected it .. Yes, my nerve system has little nerve endings that go right into my blood stream looking for invaders .. the little bug was found and zoooom .. through the wiring of my nerve system, a message was sent to my brain saying .. invader alert! Then another message was sent from my brain to my thymus gland, lymph glands etc. to launch an immune response .. T Cells and Macrophages were launched to search and destroy the invader my body temperature went up (Again, controlled by my nerve system) to cook this little bug, while keeping me safe and warm :). Then my nose stared running, to get any little bugs hanging out in there OUT!
Did you know, that according to research at the University of Alberta, misalignment of the spine caused interference to the nerve system and that one of the FIRST things to be suppressed was the IMMUNE system!
So go nerve system go! :) .. Pleased to report that the invaders are loosing ground, my amazing bod' has won again and I am feeling much better :)
Hve a wonderful day all and take care of your nerve system. :)
Dr. Patrick J. Maguire B.Sc., D.C.
Well, the little bug got into my system .. and my nerve system detected it .. Yes, my nerve system has little nerve endings that go right into my blood stream looking for invaders .. the little bug was found and zoooom .. through the wiring of my nerve system, a message was sent to my brain saying .. invader alert! Then another message was sent from my brain to my thymus gland, lymph glands etc. to launch an immune response .. T Cells and Macrophages were launched to search and destroy the invader my body temperature went up (Again, controlled by my nerve system) to cook this little bug, while keeping me safe and warm :). Then my nose stared running, to get any little bugs hanging out in there OUT!
Did you know, that according to research at the University of Alberta, misalignment of the spine caused interference to the nerve system and that one of the FIRST things to be suppressed was the IMMUNE system!
So go nerve system go! :) .. Pleased to report that the invaders are loosing ground, my amazing bod' has won again and I am feeling much better :)
Hve a wonderful day all and take care of your nerve system. :)
Dr. Patrick J. Maguire B.Sc., D.C.
Tuesday, March 15, 2011
Welcome!
At Mount Royal Village Family Chiropractic, we are delighted to be a part of your life as you proceed along your own health journey. This blog is a place for us to share information, stories, successes and questions as we, at the clinic, share our knowledge and as well as our personal experiences of health and wellness.
We are excited to announce that our Facebook page and Twitter account (@mrvfc_yyc) are now up and running. If you're a member of the MRVFC family already, we would love it if you showed your support by: following us here and on Twitter, liking our Facebook page and participating in the conversation yourself.
We are excited to announce that our Facebook page and Twitter account (@mrvfc_yyc) are now up and running. If you're a member of the MRVFC family already, we would love it if you showed your support by: following us here and on Twitter, liking our Facebook page and participating in the conversation yourself.
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