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"
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