"Gluten-Free" does NOT always mean healthy, and a lot of foods with that label are still just as bad for weight gain as their gluten-filled alternatives.  Dr. Thomas O'Bryan states that gluten is completely indigestible by humans. 

For millions of people, even the tiniest amount of gluten triggers an immune reaction that could result in severe stomach pain, damage to the gastrointestinal tract, systemic inflammation, vitamin and mineral deficiencies and a host of other painful and debilitating symptoms.  When I think of "gluten-free" foods, I think of foods that have never had gluten in them in the first place -- like fruit, vegetables, meat, nuts, etc...But lets talk about gluten free foods that are packaged...that would normally have gluten in them (crackers, breads, baking mixes etc.) -- that have been made gluten free by using different ingredients.  While these foods don't have gluten in them, they are often made with substitutes that are just as high glycemic as their wheat based counterparts -- like rice, corn, and potatoes. Which means they will harm your blood-sugar regulation system as much as wheat does.

On top of that, these gluten-free foods still contain common allergens, including ALL other grains, soy, dairy, & corn. All of these can cause systemic inflammation, and frequently lead to weight gain.  some also have aspartame, corn syrup, sucralose and more...make sure you read the ingredients carefully before making your decision to buy. If it's stuffed with these harmful ingredients - you really don't want to be eating it - ESPECIALLY if your goal is to lose weight.

You can bake gluten free yourself by using coconut, almond, pecan flours instead as well as sweeten with stevia, raw honey, molasses or real fruit.  Just remember "Gluten Free" does not always mean healthy, read your labels carefully!

Lynn Thier, RHN
Certified Professional Cancer Coach

When scientists began investigating blueberries, they first discovered the fruit’s impact on reducing the age-accelerating effects of oxidative stress on tissues.8-11 Blueberries are unique among fruits with their ability to not only quench destructive oxygen free radicals, but also to directly modulate genes that impart cells with their own protective mechanisms. Those genes produce enzymes such as superoxide dismutase andcatalase that endow cells with the ability to capture and detoxify free radicals, producing harmless water molecules instead.

Blueberry constituents do much more than fight oxidation. Studies are now revealing the powerful ability of blueberry polyphenols to modulate genes associated with aging itself, such as the Methuselah gene, which can promote an extension of up to 35% in the life span of fruit flies, a commonly studied organism in aging science.

Studies in no fewer than three different species illustrate the value of blueberries in decelerating the aging process to produce significantly longer life spans.

The simplest multicellular organism used in aging research is the roundworm Caenorhabditis elegans, a minute worm measuring about 1.3 mm long, which is one of the most versatile animal models of aging.

Studies reveal that treating C. elegans worms with blueberry polyphenols increased the animals’ mean life span by 28%.3 In human terms, that’s the equivalent of adding more than 22 years to the life of a 79-year-old person (the mean life expectancy of a male child born today).

C. elegans worms are extremely sensitive to temperature variations, and blueberry treatment increased the animals’ survival during acute heat stress.3 Treated worms also were much better able than non treated animals to resist induced aging stresses.

Indeed, blueberry treatments can prolong the life of the classic laboratory organism, the insect Drosophila melanogaster, better known as the fruit fly. Flies fed on blueberry extracts lived on average 10% longer than did control animals. This increase was accompanied by an increase of multiple beneficial genes, including protective enzymes and reduction of age-shortening genes. These healthy effects were apparent when flies were treated with an herbicide called paraquat, which normally imposes fatal age-accelerating changes in the flies’ metabolisms.
Blueberries Boost Longevity

• Blueberries and blueberry extracts have been proven to augment memory and cognitive abilities, but new research shows their effectiveness at decelerating the aging process in many organs.
• Studies in at least three animal species, including mammals, demonstrate compelling increases in longevity following blueberry supplementation.
• Cardiovascular diseases arise from many different factors; blueberry supplementation directly counteracts many of the most dangerous factors, including lipid disturbances, blood vessel stiffness, and vulnerability to infarction, thereby reducing the size and impact of tissue damage related to atherosclerosis.
• Metabolic syndrome, a collection of the consequences of modern lifestyles, threatens millions of lives each year through insulin resistance, high blood sugar, lipid anomalies, and hypertension. Blueberry constituents directly oppose each of metabolic syndrome’s components.
• Laboratory studies show that blueberry supplementation prevents or mitigates virtually each step in cancer development, from DNA damage to invasion of distant organs through metastasis.
• If you are seeking supplements to augment your body’s own natural defenses, to raise your disease resistance, and prolong your health span, give strong consideration to starting a blueberry extract supplement.

Boosting Natural Killer Immune Cells
The actions of many immune system components decline with advancing age, in a degenerative process calledimmunosenescence. Controlling and slowing immune senescence is an attractive means of prolonging life and health. Blueberry extracts have been shown to have powerful anti-aging impacts on both cellular and molecular components of the aging immune system.

At the cellular level, blueberry extracts boosted the actions of natural killer (NK) cells charged with identifying and destroying abnormal cells such as those infected by viruses and those showing malignant changes.

At the molecular level, blueberry anthocyanins sharply decreased activation of nuclear factor kappa-beta (NFk-b), an inflammation-generating molecule associated with cancer,47 heart disease,48 and other manifestations of chronic inflammation.


Blueberries And Cancer Prevention
With their powerful anti-inflammatory and gene regulatory properties, blueberries seem an ideal agent for preventing cancer. Human studies in cancer prevention are enormously difficult and time-consuming, but there is ample pre clinical data available to support an important role for blueberries in the prevention of malignancies.

In addition to their unequalled content of bioactive anthocyanins and other polyphenols, blueberries are the single best source for pterostilbene, a close relative of resveratrol, which is also found in grape skins and other dark fruits.

Pterostilbene, a compound found in blueberries has been called a “hallmark” anticancer agent, based on its ability to fight malignant change in several tissues, while producing negligible toxicity.

Along with pterostilbene, the anthocyanins in blueberries exert a spectrum of effects all of which reduce the risk that a cell will become cancerous, and that an incipient cancer will grow, invade tissue, and metastasize to other body sites.82Documented effects of blueberry bioactive molecules include:

• Prevention of DNA damage,
• Arrest or alteration of the cell proliferation cycle to reduce the growth rate of cancerous cells
• Induction of the normal “programmed cell death” routine that is abnormal from malignant cells, allowing them to proliferate infinitely,
• Prevention of tissue invasion and inhibition of metastasis by down-regulating “protein-melting” enzymes used by cancer cells to invade.

Sources:

1. Peng C, Zuo Y, Kwan KM, et al. Blueberry extract prolongs life span of Drosophila melanogaster. Exp Gerontol. 2012 Feb;47(2):170-8.
2. Wu X, Kang J, Xie C, et al. Dietary blueberries attenuate atherosclerosis in apolipoprotein E-deficient mice by upregulating antioxidant enzyme expression. J Nutr. 2010 Sep;140(9):1628-32.
3. Araujo AR, Reis M, Rocha H, et al. The Drosophila melanogaster methuselah gene: a novel gene with ancient functions. PLoS One. 2013;8(5):e63747.
4. Volovik Y, Marques FC, Cohen E. The nematode Caenorhabditis elegans: a versatile model for the study of proteotoxicity and aging. Methods. 2014 Aug 1;68(3):458-64.
5. Available at: http://genome.wustl.edu/genomes/detail/caenorhabditis-elegans/. Accessed January 23, 2015.
6. Bus JS, Gibson JE. Paraquat: model for oxidant-initiated toxicity. Environ Health Perspect. 1984 Apr;55:37-46.
7. Pawelec G. Immunosenescence comes of age. Symposium on Aging Research in Immunology: The Impact of Genomics. EMBO Rep. 2007 Mar;8(3):220-3.
8. Gruver AL, Hudson LL, Sempowski GD. Immunosenescence of ageing. J Pathol. 2007 Jan;211(2):144-56.
9. Harizi H. Reciprocal crosstalk between dendritic cells and natural killer cells under the effects of PGE2 in immunity and immunopathology. Cell Mol Immunol. 2013 May;10(3):213-21.
10. Taverniti V, Fracassetti D, Del Bo C, et al. Immunomodulatory effect of a wild blueberry anthocyanin-rich extract in human Caco-2 intestinal cells. J Agric Food Chem. 2014 Aug 20;62(33):8346-51.
11. McCormack D, McFadden D. Pterostilbene and cancer: current review. J Surg Res. 2012 Apr;173(2):e53-61.

www.lef.org 

New research shows that current Canadian vitamin D intake recommendations are too low and that a statistical error was made in the calculation of the daily intake levels of vitamin D by Health Canada and the Institute Of Medicine[1]. Canadians are at risk because of this error.  To take action and ask Health Canada to correct the vitamin D mistake, visit http://www.ipetitions.com/petition/petition-for-health-canada-to-re-evaluate-vitamin and sign our petition. 

New research also shows that the amount of vitamin D required for a person is based on their body size, it’s not one-size-fits-all. More body weight means you need more vitamin D[2].
Age Range 9-70
Current (At risk)
Recommended Daily Allowance (RDA)- 600-800 IU/d
Upper Level (UL)-4,000 IU/d

Proposed (Optimal) 
Recommended Daily Allowance (RDA) -6,000 – 9,000* IU/d
Upper Level (UL) -20,000 IU/d

*BMI-dependent, Ranges: Normal 18.5-25, Overweight 25-30, Obese: >30
Overweight and obese need 2-3 times more vitamin D to achieve the same level as normal weight

Vitamin D plays an important role in overall health. Vitamin D is used by nearly every cell in the body and has an effect on every system. Since it acts as a protector and regulator, it enhances the functioning of our body’s systems to protect against disease. Simply put, optimizing vitamin D levels results in better health.

Other studies have also found that if Canadians optimized their intake of Vitamin D an estimated 37,000 premature deaths could be avoided annually and we could reduce the burden of chronic disease by $14.4 billion per year![3] Over the last 5 years the total lost savings is upwards of $72 billion.  

We believe that it is imperative the Health Canada guidelines be revised and that Canada’s current approach to health change from treating disease to optimizing health.  Join us in our request.

Source:  Written by Allan Markin - http://www.purenorth.ca
[1] Veugelers PJ, Ekwaru JP. 2014. A statistical error in the estimation of the Recommended Daily Allowance for vitamin D. Nutrients 20;6(10):4472-5.
[2] Ekwaru JP, Zwicker JD, Holick MF, Giovannucci E, Veugelers PJ. 2014. The importance of body weight for the dose response relationship of oral vitamin D supplementation and serum 25-hydroxyvitamin D in healthy volunteers. PLOS One 5;9(11):e111265.
[3] Grant WB, Schwalfenberg GK, Genuis SJ, Whiting SJ. 2010. An estimate of the economic burden and premature deaths due to vitamin D deficiency in Canada. Mol Nutr Food Res 54(8):1172-81.

Dr. Axe talks about Coconut benefits and uses - Known as the “tree of life,” the coconut tree has long sustained civilizations in the tropics. They are grown abundantly in many Asian countries like Malaysia and the Philippines. All parts of the plant have several functions and about 10 million people directly or indirectly rely on either the processing or sale of coconuts as their primary source of income.

When processed, the coconut fruit yields several products, and one popular example is coconut milk.

Now, some of you may be wondering: is coconut milk the same as coconut water? The answer is “no.” They are very different from each other. Before I delve on the properties and composition of coconut milk, let me clear the confusion about these two coconut products.

Coconut Milk vs. Coconut Water
If you pick up a fresh coconut at the store and shake it, you’ll hear liquid splashing inside. This liquid is coconut water. There is evidence suggesting that next to pure water, coconut water is one of the best options to rehydrate yourself on a hot day or after an intense workout. It’s packed with numerous nutrients, including electrolytes.

On the other hand, coconut milk is made by grinding coconut meat and diluting it with plain water. It’s rich in protein and fat, and has a consistency similar to fresh cow’s milk.  

Coconut milk does not have the mild sweetness that coconut water has, so to compensate for its lack of flavor, it is usually accompanied by other ingredients, like spices and vinegar. In Asian countries, specifically Thailand and the Philippines, coconut milk is commonly added to delicacies and beverages.

Coconut Milk Nutrition: It’s All About the Good Fat
I strongly believe that people should have an upwards of 50 to 70 percent healthful fat in their daily diet. You’ll want to avoid unhealthy processed varieties, and opt for high-quality fats from the best sources, such as coconuts and coconut oil.

Coconut milk is no exception, as it possesses high amounts of beneficial fat – about 17 to 25 percent -- in the form of medium-chain fatty acids (MCFAs). Unlike long-chain fatty acids (LCFAs) primarily found in vegetable or seed oils, MCFAs are easier to break down and do not require special enzymes for metabolism. They are converted to energy rather than stored as fat. Lauric acid, a type of MCFA rarely found in nature, can be found in coconut milk.

Other nutrients found in coconut milk include:

• Vitamins C and E
• B vitamins, such as B1, B3, B5, and B6
• Minerals, such as iron, selenium, sodium, calcium, magnesium, and phosphorus
• Fiber

Coconut milk is lactose-free, and is a popular dairy substitute for people with lactose intolerance.

Coconut Milk Recipes to Try - Using coconut milk as an ingredient in cooking can make for more flavorful and nutrient-rich dishes. It is similar to regular milk, and can be used in curries, smoothies, shakes, or as an alternative to dairy products in baking. If you’d like to try it out for yourself, here are two quick recipes:

Fish Curry  Ingredients:
4 pieces (or 16 ounces) salmon or any white fish of your choice, skinned and boned 
1 onion, sliced 
1 tomato, chopped 
1 green chili, deseeded and chopped 
1 cup coconut milk 
1 tablespoon olive oil 
Curry Paste:

6 dry red chilies 
1 tablespoon coriander seeds 
½ tablespoon cumin seeds 
½ tablespoon minced ginger 
½ teaspoon minced garlic 
½ tablespoon tamarind paste* 
½ teaspoon turmeric powder 
5 tablespoons water or as requiredMakes 4 servings

Procedure:

1. Create the paste by grinding all the paste ingredients together until well-blended. Set aside afterward.
2. Rub the fish slices with salt and a pinch of turmeric powder. Set this aside for five minutes, then rinse well and drain.
3. Heat oil in heavy pan. Sauté onions over medium heat for five minutes or until the onions turn golden brown.
4. Place the curry paste and tomatoes. For two to three minutes, continue sautéing.
5. Mix in the coconut milk and water, and bring to boil. Add the fish, together with the green chilies and salt. Mix gently and let it simmer on low heat for about four minutes or until the fish is ready.
6. Best served with brown rice.

*You can find this at Asian food markets.


Banana Ice Cream
Ingredients:
4 over-ripe bananas
2 tablespoons lecithin granules (this is optional, but it adds creamy texture)
1 ½ cups coconut milk (can be nut or rice milk, or half and half) ¼ cup sugar*
1 teaspoon vanillaMakes 1 quart

Procedure:

1. Using a food processor, liquefy the bananas and the lecithin granules. You may also use a juicer to homogenize the bananas. While the processor or juicer is running, add the remaining ingredients.
2. This can make up to four cups of liquid, depending on the size of the bananas. If necessary, you can add more milk to produce one quart of liquid. Afterward, pour the mixture into baking sheets or ice-cube trays. Freeze until they become solid.
3. If you’re using sheets, cut the frozen mixture into strips. If you’re using ice-cube trays, just remove the cubes from the trays. Transfer the frozen pieces back to the food processor or juicer until they are homogenized. Serve immediately.

Tip: If you place the juicer body, cutter, blank, and bowl in the refrigerator 30 minutes before use, you can produce thicker and creamier ice cream.

Variations:
Enjoy flavored ice cream varieties:

• Chocolate-banana flavored
  • Add ½ cup cocoa or carob powder, plus an additional teaspoon of vanilla to the recipe above.
• Tropical flavored
  • Use two over-ripe bananas, ½ cup strawberries, ½ cup finely cut pineapples, 1 ½ cups milk, ½ cup sugar, and two tablespoons lecithin granules (optional).
• Coconut flavored
  • Use two eggs, three tablespoons lecithin granules, three cups coconut milk, 1/3 cup sugar, and one teaspoon vanilla.

*Please note that this recipe contains high amounts of sugar, and should be consumed in moderation. I do not recommend this for diabetics or those suffering from insulin-related conditions.


Coconut Milk for Your Hair and Skin
Coconut milk’s uses extend beyond the kitchen. You can apply it topically as a hair treatment or use it after styling procedures like blow drying, curling, and straightening. You can even use it on your hair after long exposure to sunlight. Some shampoos and conditioners even contain coconut milk because of its positive effects on hair.

Rather than go to the salon to have a procedure done, you can enjoy this DIY treatment at home by massaging coconut milk into your scalp and hair strands. Once done, tuck your hair into a shower cap and leave on for about 30 minutes. Remove the cap, wait another 30 minutes, and then rinse and shampoo as usual.

Coconut milk can also be used on your skin as a moisturizer, or added to your bath water. Mix ¼ cup of coconut milk with 2 tablespoons of coconut oil and 1 cup of sea salt for a moisturizing body scrub, or add ½ cup coconut milk, along with a few drops of essential oil, to your bathwater for a refreshing coconut bath.

How to Score a High-Quality Coconut Milk Product How coconut milk is made is similar to how its dairy counterpart is produced. The coconut meat is grated from the shell and submerged in hot water. Once the cream rises, it is removed and the liquid left behind is squeezed through a cheesecloth or by hand. The result is coconut milk. A second squeeze or press can create thinner milk.

Coconut milk is available in supermarkets and Asian food stores, and is sold in tins, cartons, or in powder form. Appearances can be deceiving, so make sure you select a high-quality product by being a savvy reader of labels. Avoid products that contain synthetic additives, which may affect the quality of the milk.

For instance, coconut milk with a bright white color is not necessarily high-quality, and may contain bleaching agents. A bit of black liquid, which comes from the coconut shell, may naturally appear in some products. In some production methods, the sulfur-based preservative E224 is added.

You may also find low-fat or non-fat coconut milk products, which contain higher amounts of water to reduce the milk’s fat content. However, some manufacturers add guar gum in order to keep its creamy consistency. While guar gum does not induce side effects in most consumers, some people may not be able to tolerate it, especially those with an existing digestive condition. If you experience reactions like loose stools, diarrhea, or gas after consuming products containing guar gum, I recommend avoiding them.

Canned coconut milk is one of the most common coconut milk products available, but I recommend avoiding it (as with all canned products) because it might contain toxins like bisphenol-A (BPA), which may transfer to the milk. If you cannot avoid using canned products, look for BPA-free brands.

Make This All-Around Tropical Oil a Part of Your Daily Life, Too
Like coconut milk, coconut oil is packed with healthful fats and other nutrients. You can use it as a cooking oil or add it to your foods. You may also eat a spoonful daily, like I usually do. Take it with your daily vitamins to help improve the absorption of fat-soluble nutrients

Coconut oil can be applied topically or added to personal care products. Some of its uses outside the kitchen are:

• Makeup remover
• Facial cleanser
• Body and facial scrub
• Eye and cuticle cream
• Hair conditioner
• Deodorant
• Lip balm
• Insect repellent

Sadly, coconut products are considered exotic in the Western Hemisphere, the United States included. There are only a handful of establishments that carry fresh coconuts or high-quality coconut products.

You can find these products in Asian or Latino food stores, farmers’ markets, and small health food stores.

If you’re interested in experiencing the coconut oil advantage, you can try Fresh Shores Extra Virgin Coconut Oil, as well as my Certified Organic Coconut Flour. Sourced from fresh, young coconuts, these products can make a world of difference in your cooking, baking, and other practical applications.

So, try these amazing coconut products, and discover why the tropics has celebrated (and continues to do so) this fruit for countless years.

 www.draxe.com
www.cancerhealthcoach.ca 

This is a blog post written by a fellow RHN Sharon Pendlington that I found to be an excellent description of what we do as Holistic Nutritionists.  

WHO can benefit from working with a nutritionist?
Everyone can successfully achieve greater health and wellness by:
1) understanding the root cause of their health concerns, and
2) using tools that address their unique nutritional deficiencies to help bring their body back into balance

WHAT does a Holistic Nutritionist do during a consultation?  A Holistic Nutritionist assesses your current dietary intake, medications and supplements, your current lifestyle and your symptoms to identify any nutritional deficiencies or imbalances that may be contributing to your health concerns. He/she then suggests specific foods, natural supplements and lifestyle recommendations.

HOW does it work?  Food and lifestyle suggestions will help to provide the body with the physical, mental, emotional and psychospiritual support that it needs to naturally heal itself.  Nutritional counselling may be helpful for many health issues, including (but not limited to):

• Digestive and Intestinal Health (irritable bowel, gas and bloating, acid reflux, gallstones, constipation, food sensitivities, Candida overgrowth, parasites)
• Women’s Health (fertility, prenatal support, PMS, endometriosis, fibroids, hormonal imbalance, menopause)
• Endocrine Imbalances (thyroid imbalance, weight management, adrenal fatigue, reproductive function and prostate health)
• Liver support (including cleansing protocols), Kidney Function (including kidney stones, bladder infections) and Skin Health
• Chronic Illness (cancer support, metabolic syndrome and diabetes, osteoporosis, arthritis)
• Heart Health (blood pressure, elevated blood fats, atherosclerosis and heart disease, anemia)
• Emotional and Mental Health (depression, anxiety, insomnia, stress, ADD/ADHD, Parkinson’s and Alzheimers)
• Immune Support (cold & flu prevention, infections, allergies, asthma, autoimmune conditions)

WHERE do I find a Holistic Nutritionist?  Schools of Natural Nutrition (such as Canadian School of Natural Nutrition) often have a member list that you can use to find a LOCAL nutritionist with their specific designation.

You will want to find a nutritionist that will work alongside you to create a CUSTOMIZED wellness plan that addresses your health and wellness goals by incorporating specific nutritional as well as lifestyle suggestions and protocols.

WHY work with a nutritionist?  We are fortunate today to have access to a wide variety of  alternative health care practitioners and modalities today! You will often want to see more than one type of practitioner to ensure you are advocating for your best health possible.

A consultation with a Holistic Nutritionist will give YOU the power to take your health into your own hands. He/she can help you assess your imbalances, provide information and tools to address those imbalances, and give you the support you need, but it is ultimately YOU who creates your health! This means that you don’t need to visit your nutritionist every week to see results. It feels amazing to be in charge of your own health rather than being reliant on someone else, and it saves you time and money too!

WHEN should I see a nutritionist?  Why wait? The life of vitality and vigour that you imagine for yourself, that is your birthright, is within your reach!

As a Registered Holistic Nutritionist, Certified Professional Cancer Coach, Yoga/Fitness Instructor and Certified Personal Trainer,  I am able to offer private nutritional consultations to support individual wellness goals; educational seminars and more... food preparation demonstrations and classes; grocery store tours and pantry cleanses; as well as group and private yoga classes (including prenatal yoga). I am a member of the Canadian School of Natural Nutrition Alumni as well as a member of the National Association of Professional Cancer Coaches.  Contact Lynn today for your first appointment to wellness!  Click HERE to send her an email.

Did you know that carrying around a few extra pounds of fat increases your chances of getting cancer. The fact is that obesity is a frequently overlooked factor that can contribute to an increased cancer risk.  In the December 2014 edition of the Journal of Clinical Oncology, obesity is “quickly overtaking tobacco as the leading preventable cause of cancer.”  

Did you know that most DIET foods will actually make you FATTER?  Unfortunately the media SPECIFICALLY targets women far more than men when it comes to fat loss – and offers diet advice that
simply doesn't work…They tell us to eat healthy yogurt that is full of sugar, additives and toxic ingredients.  Diet pop and fruit juices that contain sugar, aspartame and have no nutrition whatsoever.  Prepackaged diet food items that will grow your midsection and lead to chronic inflammation in the body.  Many health foods contain ingredients that are not actually healthy for us at all but damage our gut and brains.

When you try to stop eating these damaging frankinfoods, you also will go through withdrawals making it even more difficult to quit.  With all the misinformation out there, it’s no wonder obesity (and the other terrible health conditions that come with it, diabetes, cancer,) is such an epidemic right now…

Why not learn from a Registered Holistic Nutritionist on what foods to eat and which foods to avoid?, How to balance your hormones naturally and heal digestion, thyroid and other conditions that are sabotaging your weight loss goals.  

Nutritional assessments are based upon your symptomatology.  Forms are completed on all your body systems and we work together to find a plan that is right for you and your goals.   Assessments are 2 visits where you will meet with me for approx 90 min in the first appointment and in our second appointment, I present you with a completely individualized plan to help you achieve all your personal goals.  Complete with diet + lifestyle recommendations, recipes and all the tools you need to succeed! 
Health Investment ~ 175.00

What are the Benefits of Working with a Holistic Nutritionist:

• Improve digestive health
• Increase energy
• Stress reduction
• Improve sleep
• Restore hormone balance including PMS and Menopause
• Improve skin clarity (eczema, acne)
• Address food allergies and/or sensitivities
• Immune support
• Lose weight if you need to
• and so much more!

1. Grains (Even Whole Grains!)
Did you know that eating two slices of whole grain bread raises blood sugar just as much as drinking a 12 ounce can of soda? Grain products such as bread, pasta, and crackers quickly turn into sugar in the body and promote inflammation at the cellular level. When cellular function is compromised due to chronic systemic inflammation, cells cannot communicate well with each other and vital hormones become unbalanced causing weight gain and a host of other ailments. Grains also contain anti-nutrients, the plant’s innate self-defense mechanisms, which make grains very difficult for humans to digest and assimilate.

Eating exclusively “whole” grains does not solve the problem either. Although whole grains contain some fiber, vitamins and minerals, they are very high in a sugar called amylose. Amylose drives cellular inflammation by spiking blood sugar, which is the same reaction that occurs after consuming non-whole processed grains.

Perhaps most importantly, the majority of grains today are genetically modified organisms (GMOs). The genetic modification of grains causes the denaturing of proteins and carbohydrates to the point that the body no longer recognizes them as foods. The immune system then creates an inflammatory reaction in response to these denatured foods, which creates an ideal environment in the body for illness to arise. Grains are not the healthy food that people think they are, and should be avoided for optimal health.

2. Vegetable Oils
Scary fact: the half-life of trans fats (a partially hydrogenated vegetable oil), found in foods like french fries, is 51 days. This means that after 51 days, only half of the negative effects of this man-made fat have been processed by the body. An additional 51 days (totaling 102 days) are needed to remove the majority of this toxic fat. Makes you think twice before downing that plate of fries, eh?

Man-made fats like hydrogenated and partially hydrogenated vegetable oils, margarine, and trans fats are often used to extend the shelf life of foods. These bad fats have replaced natural, good fats (or “God” fats), and are found in many foods today due to their low cost. These oils denature very easily, since they are sensitive to heat and light, and are likely rancid before they make their way into your kitchen or restaurant meal.

Vegetable oils cause cellular congestion, and are a huge health concern due to their wide-spread and excessive consumption. These oils are linked to chronic inflammation, and may even lead to cancer, heart disease, stroke, diabetes, neurotoxic syndrome, chronic fatigue, and other serious diseases. But the solution is simple: remove the bad fats and replace them with good fats such as organic butter and cream, coconut oil,  flax oil, MCT oil and hemp oil. Good fats are the number one most lacking nutrient in the modern American diet, and are essential to hormone production, decreasing inflammation, and yes, even weight-loss.

3. Refined Sugar
If you want to age faster than anyone in your neighborhood (Please click here to read my article on the 5 Diet Secrets to Anti-Aging), simply raise your blood glucose by eating plenty of refined sugar. Refined sugar unnaturally spikes and elevates levels of glucose and the hormones insulin and leptin. Prolonged spiking and elevation of insulin and leptin lead to insulin and leptin resistance, which means that the cells cannot hear what the hormones are telling them to do in order to function normally. This hormone resistance not only leads to premature aging, but to diabetes, heart disease, ADD, ADHD, high cholesterol, cancers, and the inability to lose weight. Consumption of refined sugar also lowers function of the immune system, and promotes systemic yeast overgrowth (called Candida), which has nasty side effects like thrush, vaginitis, and skin outbreaks.

Sugar is also an anti-nutrient, comparable to grains, and interferes with the absorption of other important nutrients. Sugar robs the body of its precious nutrient stores, and offers insignificant amounts of vitamins and minerals. Refined sugar is very toxic stuff, and consuming it regularly will no doubt put you on the fast track to looking older than your age, and what’s worse, getting sick. To add sweetness to my diet, I use a bit of Stevita stevia supreme, which is an incredibly sweet herb native to Paraguay. The sweeteners steviosid and rebaudiosid A, extracted from the plants, are 300 times sweeter than regular sugar, so you don’t need to use very much, and are not metabolized and contain no calories. Stevita stevia is 100% naturally extracted, tastes wonderful, and is a great alternative to nasty refined white sugar.

4.Genetically Modified Foods (aka GMOs) 
I like to say, “If man changed it, exchange it.” GMOs are bad news, friends. Herbicides, like glyphosate, which are sprayed on GMOs, disrupt hormone balance, kill beneficial gut bacteria, create psychological issues, impede natural detoxification, and promote obesity. I recently discussed the very real dangers of GMOs with Jeffrey Smith, the leading consumer advocate promoting healthier non-GMO choices. Smith’s exhaustive research documents how biotech companies are putting the health of society and the planet in danger by continuing to promote and produce GMO crops. The interview shares why genetically engineered foods are destroying the health of our nation by causing numerous diseases, and the pressing need for consumers to reject GMO ingredients from their diet. To watch the interview and learn the shocking facts click here.

Common genetically modified foods include corn, soy, milk, canola oil, sugar beets and wheat. To avoid GMOs when shopping look for the Non-GMO Project’s label on food items. Also, start asking questions and stay informed! If we quit buying GMOs, they will stop being produced. Support labeling of GMO foods and vote with the almighty dollar.

5. Conventional Meat
You aren’t what you eat: you’re what you’re eating ate! There is an important distinction to understand between conventional meat and organic, grass-fed meat: the difference lies in the meat’s fatty acid ratio. Scientists now believe that a meat’s ratio of fatty acids, like omega 3 and omega 6, is more important than the measure of the singular fatty acids themselves. For example, cows were designed to eat grass. When fed an unnatural diet of grain, instead of grass, changes occur in the cow’s fatty acid ratio and denature the good fats into bad fats. Conventionally raised meat has fatty acid ratios which are greatly disproportionate to those of organic, grass-fed meat. When conventional meat is consumed by humans, the unbalanced fatty acid ratio contributes to a myriad of health problems, such as hormonal issues, skin conditions, Type 2 diabetes, and slower brain development and ADHD in children.

Plus, hundreds of current studies link conventionally produced meats to cancer and heart disease. The bio-accumulation of commercial pesticides, herbicides, antibiotics and hormones in meats is alarming, and far higher than those found in commercial vegetables. And those feed lot operations are just plain sad. When shopping, I stick to 100% grass-fed, organic meats, and support local farmers when possible. The meat tastes much better than conventional meat, and when purchasing quality meat you’re voting against the inhumane animal feeding operations that are wrecking the health of America.

6. Conventional Dairy
Did you know that 99% of dairy products in the USA contain a toxic protein called A1 Beta-Casein? This protein is 23 times more toxic than gluten, and is referred to as “The Devil in the Milk”, by authors Keith Woodford and Thomas Cowan, who wrote a book of the same name. A1 Beta-Casein is a transmuted gene in cows that has affected the majority of dairy products in this country and around the world. This gene mutation occurred thousands of years ago in Europe, and it still causing trouble today. It’s no surprise that so many people react negatively to dairy products, but few understand the root of the problem. This genetic mutation in cows, which produce the toxic dairy products we consume regularly, holds the answer to the many who suffer from mild to severe milk allergies. Symptoms linked to dairy from A1 cows include digestive issues, auto-immune conditions, infertility, type 1 diabetes, autism, neurological deficiencies, and heart disease.

Additionally, twelve different pesticides have been identified in conventional cow’s milk, according to the USDA Pesticide Data Program. And don’t forget about the loads of steroids, hormones, and antibiotics pumped into cows to force them to produce milk in massive quantities. Yikes! Pasteurized and homogenized A1 dairy products definitely do more harm to our bodies than good.

However, consuming cultured dairy products from cows that do not have the A1 Beta-Casein mutation can offer remarkable health benefits. These cows, known as A2 cows, do not produce dairy that has the ill-effects that milk from A1 cows seem to trigger. To find out where I get my A2 dairy products, which I believe are the healthiest and most delicious available today, click here.

7. Chemically Produced Coffee
Stop and take note of how you feel after finishing your morning cup of joe. Do you feel energized? Is your brain super-charged? Are you ready to take on the world? If you’re feeling less than stellar, reconsidering your coffee bean choice could make all the difference in how you jump-start each day. Coffee beans are typically grown in countries that do not regulate the use of chemicals and pesticides, which coat the beans that we grind and drink daily. And most coffee sold in stores is at least eight weeks old and already stale, which greatly decreases the coffee’s beneficial free-radical fighting anti-oxidants. What’s worse, coffee beans are often covered in toxic mold, called mycotoxins, which may cause a variety of serious issues like kidney disease, brain damage and hypertension.

But, luckily, the health benefits of drinking coffee outweigh the risks, though you will only reap the benefits if you are consuming coffee in the right way. I recommend and personally drink the Camano Island Coffee Roasters brand coffee, which is USDA certified organic, shade-grown with high anti-oxidant levels, mold-free, and sustainable harvested.

8. Commercial Soy Products
So-called “health foods” such as tofu, soy milk, soy cheese, soy burgers and soy protein are not health promoting foods at all. According to the USDA, 93% of soy is genetically modified. And due to the serious dangers of consuming GMOs (see number 4 on the list) you want to avoid processed soy products as much as possible. GMO soy lurks in many processed foods under other guises such as lecithins, emulsifiers and protein powders, so always check ingredient labels to make sure to avoid this toxic ingredient.

Processed soy also contains compounds called phytoestrogens, which are similar to the hormone estrogen that our bodies naturally produce. Phytoestrogens can cause hormonal, thyroid, and reproductive concerns in sensitive individuals. Soy may also drive bad estrogen metabolites, which increases the risk of cancer development. For more information on estrogen imbalance and it’s connection to cancer risk, read my wife’s story here.

On the other hand, organic, non-GMO, fermented, soy products such as tempeh, miso, tamari, and natto can be consumed in small amounts, depending on individual tolerance. These products boast loads of beneficial cultured bacteria, which help to promote and maintain a healthy gut. Fermented foods are a vital, but hugely absent, component of the modern American diet. Try to consume fermented foods often to reap the numerous health advantages, and approach soy with extreme caution.

9. Mercury-Filled Fish
Due to the massive contamination of our oceans, many fish are filled with toxic levels of the heavy metal mercury. And pregnant women are not the only ones who should be concerned about eating toxic fish. Mercury poisoning is no joke. I myself experienced it from a different source (silver amalgam fillings) and know first-hand how dangerous and life-altering the condition can be. You can read about my story and return to health by clicking here. I’m blessed to have recovered from the serious poisoning episode and am passionate about bringing awareness to others of the havoc that mercury damage can inflict on the body.

Avoiding certain fish can help to greatly lessen your mercury exposure. According to the Natural Resources Defense Council, the fish with the highest levels of mercury are Mackerel (King), Marlin, Orange Roughy, Shark, Swordfish, Tilefish, and Tuna (Bigeye, Ahi). Steer clear of these most mercury-toxic fish whenever possible. Also, beware of levels of the radioactive chemical cesium that have been detected in Pacific Ocean caught fish due to the Fukushima nuclear disaster. Smaller fish, like sardines and anchovies, tend to be less toxic. Know where your seafood is coming from, and stay educated.

10. “Diet” and Gluten-Free Processed Junk Foods
If you want to get fat or stay fat, keep eating and drinking the plethora of modern diet junk foods on the market today. Low-fat, low-calorie, processed “food” items are filled to the brim with chemicals, preservatives, and tons of sugar. These products are devoid of the health-promoting nutrients found in whole foods, are highly addictive, and keep you on a blood sugar roller coaster that leaves you sick, tired, and, ironically, still fat.

In addition, the current gluten-free craze is adding fuel to the fire. The market is now flooded with gluten-free products, with many folks endorsing their health benefits. The problem is that these products are filled with starches from potato, rice, corn and tapioca which spike your blood sugar just as badly, if not worse, than other glutinous grains or even refined sugar. Overconsumption of these “super sugar” ingredients can end up leaving you fatter than ever. For those with a true gluten allergy, it’s wise to eat only naturally gluten-free foods like, organic, grass-fed meat and dairy, vegetables, nuts, seeds and some low-glycemic fruits.

Bottom line: if you’re looking to lose weight and improve every area of your health, quit eating packaged and processed diet and gluten-free junk foods. And don’t fear fat! Fat does not make you fat: it’s your body’ inability to burn fat. The body simply needs to shift from a sugar-burning mode to a fat-burning mode to lose weight and keep it off long-term. To become an efficient fat-burner you should eat plenty of healthy, good-quality fats (see number 2 on the list) and cut out grains and sugars, following core principles of my Cellular Healing Diet. You will gain amazing energy, and even improve brain function by adding the right fats to your diet. Just say NO to processed “health foods” and begin changing your diet by adding in the good fats. I believe your life will change, as I’ve seen so many patients lives transform by making these shifts in their daily diet.

Now you may be wondering “If I need to avoid these toxic foods, what should I eat?” My next article will reveal the Top 10 Healing Foods, for improved brain function, weight loss, energy, and overall enhanced health and well-being. Stay tuned!


Article Edited by: Meredith Dykstra, written by Dr. Pompa