- New Clients
by Tammera J. Karr, PhD
An effective detoxification program will not ask you to make any dramatic lifestyle and dietary changes. Healthier food and lifestyle choices are generally made on a subconscious level. Once the body begins to eliminate toxins, it will naturally start craving foods that will nourish it at an optimum level. That said, there are undoubtedly many things you can do to maximize the benefits of the cleanse you’re on from day one, and certain foods will help maintain the benefits of the detox for much longer.
A detox diet is a short-term diet, often 3- to 21 days, focused on removing toxins from the body. Although detoxification is ongoing in the body, toxins and stress prevent us from doing it optimally, which eventually affects our health. A detox diet allows our bodies to focus on self-healing, with the goal being to raise energy levels, stimulate digestive health, clear headaches, remove bloating, improve concentration and mood, avoid getting allergies, regain our natural ability to ward off colds and flu and prevent premature aging and disease.
In natural health writings from the 1900’s, it was common to see articles on digestive cleansing with tonics, enemas, fasting, and herbs. Detoxification has been practiced for centuries by many cultures around the world — including Ayurvedic and Chinese medicine.
The sad but undeniable truth is many are living in an environment toxic to their bodies, take a look at the following information:
How does detoxification work?
Basically, detoxification means cleaning the blood. It does this by removing impurities from the blood in the liver, where toxins are processed for elimination. The body also eliminates toxins through the kidneys, intestines, lungs, lymph, and skin. However, when this system is compromised, impurities aren’t properly filtered, and every cell in the body is adversely affected.
Many health ailments–headaches, exhaustion, and muscle cramps–are coming from toxicity. Toxins have been implicated in everything from increased risk of Alzheimer’s and cardiovascular disease to mental retardation and cancer.
A detox program can help the body’s natural cleaning process by:
10 ways to detoxify
Eliminate alcohol, coffee, cigarettes, refined and artificial sugars, fake fats found in margarine, and unfiltered tap water all of which act as toxins in the body and are obstacles to detoxifying. Also, minimize use of chemical-based household cleaners and personal health care products (cleansers, shampoos, deodorants, and toothpastes), and substitute natural alternatives.
Stress triggers your body to release stress hormones into your body affecting every metabolic pathway necessary for detoxification. While these hormones can provide the “adrenaline rush” to win a race or meet a deadline, in large amounts, they create toxins and slow down detoxification enzymes in the liver. Consider cutting out the news at dinner and bedtime add music that is around 60 beats per minute to calm the central nervous system throughout the day, all these are simple and effective ways to relieve stress.
People who are exhausted with low blood pressure may have adrenal weakness or fatigue. A detox diet is usually done after the adrenal glands have been replenished.
Edition 20 -Vol1 2017
What are Lectins and are they bad for me?
What are “lectins” and why should you pay attention to them? Lectins are a protein that can bind to cell membranes. Lectins offer a way for molecules especially sugars, to stick together without getting the immune system involved, which can influence cell-cell interaction.
“In 1988 a hospital launched a “healthy eating day” in its staff canteen at lunchtime. One dish contained red kidney beans, and 31 portions were served. At 3 pm one of the customers, a surgical registrar, vomited in theater. Over the next four hours, 10 more customers suffered profuse vomiting, some with diarrhea. All had recovered by next day. No pathogens were isolated from the food, but the beans contained an abnormally high concentration of the lectin phytohaemagglutinin.”
Lectins are abundant in raw legumes (beans, peas, alfalfa, peanut, and lentils) grains, and most commonly found in the seed part which becomes the leaves when planted. Lectins are additionally found in dairy products and some vegetables. While lectin content in food is relatively constant, genetic modification has created level fluctuations in many legumes such as soy, alfalfa, wheat, corn, and rice.
A National Institutes of Health report published in the British Medical Journal April 1999 provides valuable information on the validity of reducing lectins in your diet. “Lectins are carbohydrate binding proteins present in most plants, especially seeds and tubers like cereals, potatoes, and beans. Until recently their main use was as histology and blood transfusion reagents, but in the past two decades we have realized that many lectins are (a) toxic, inflammatory, or both; (b) resistant to cooking and digestive enzymes, and (c) present in much of our food. It is thus no surprise that they sometimes cause “food poisoning.” However, the really disturbing finding came with the discovery in 1989 that some food lectins get past the gut wall and deposit themselves in distant organs.”
In plants, lectins are a defense against microorganisms, pests, and insects. The evolution of lectin formation in plants serves as a way for seeds to remain intact as they passed through animals’ digestive systems. Lectins are resistant to human digestion also especially in today’s world of compromised digestive microbiome, and they enter the blood unchanged. Any food component that passes through the digestive lining unaltered into the blood stream compromises our whole health. Current research has irrefutably linked the “Leaky Gut.” process with brain health.
With winter well upon us the levels of seasonal affective disorder (SAD), reduced immunity, and chronic inflammation are on the increase. This is the time of year we are most likely to feel our worst both mentally and physically and tempted by comfort food. A review published in Nutrients March 2013 describes lectins as “anti-nutrients” and a leading contributor to many health challenges.…. “Inflammation is the response of the innate immune system triggered by noxious stimuli, microbial pathogens, and injury. When a trigger remains, or when immune cells are continuously activated, an inflammatory response may become self-sustainable and chronic. Chronic inflammation has been associated with many medical and psychiatric disorders, including cardiovascular disease, metabolic syndrome, cancer, autoimmune diseases, schizophrenia, and depression.”
I encourage you to take control of your health in 2017 through change – if what you have been eating is making you less then your best – grab the bull by the horns and take it down and out of your life.
To Your Good Health in 2017
3. Gilbert RJ. Healthy eating day. Communicable Disease Report. 1988;33:3–4.
6. Nutrients 2013, 5, 771-787; doi:10.3390/nu5030771
Oh so easy Buckwheat Pancakes
This recipe comes from a longtime friend and mentor – Norm Michaels.
1 cup Bobs Red Mill Buckwheat flour
2 tsp baking powder
1 organic egg
1 ¼ cups raw milk, or milk substitute
Mix dry ingredients together
Lightly beat egg and milk together then add to dry ingredients, stir till mixed well.
Cook pancakes on a cast iron griddle or skillet – oil griddle with lard, bacon grease, olive oil or organic butter.
Serve with fruit compote or maple syrup.
If you have never made pancakes before I suggest you read the cooking step by step directions from a standard recipe before beginning.
Effective October 4, 2016, all INNATE Response™ direct sales business will be fulfilled by Emerson Ecologic.
This means we are not able to provide these supplements to you through the Natural Partners virtual dispensary. Please note Innate Response is still Tammera’s Primary Product Line of Choice. Clinically this product line has outperformed, across the board, as a generalized support, for 85% of our clients.
Our amazing web team will be looking into setting up an Emerson Dispensary for your convenience.
Look for an update in your next Newsletter, or call the office 541-430-1078 to place your order with Tammera in person.
Up Coming Events
National Association Of Nutrition Professionals (NANP) 2017 Conference
May 4-7, 2017 Portland Waterfront Marriott Hotel
Tammera will be presenting on May 5
by Tammera J. Karr, PhD
Many of us grew up with citrus foods being part of the holiday season. I remember not only getting tangerines, pomegranates, and oranges in my stocking but also nuts in their original packaging. Today we wouldn’t dream of putting nuts in their shells and a hammer in the hands of most children.
Grapefruit was another fruit that seemed to be reserved for the fall, and today I know that new crop grapefruit from Florida and Texas are harvested in the fall like apples in the Northwest.
Grapefruit’s bitterness can make it hard to love. Folks cover it in sugar or mix it with other fruits just to get it down. History tells us Americans were once urged to sweeten grapefruit with salt. Oh, the horror! Ad campaigns from WWI and WWII tried to convince Americans “Grapefruit Tastes Sweeter With Salt!” as a 1946 ad for Morton’s in Life magazine proclaimed. The pairing, these ads swore, enhanced the flavor.
So does salt make grapefruit taste sweeter?
Grapefruit and salt do have a history – But, it was more publicity to boost revenues then science in 1946. Today there’s science to back this anecdotal claim.
Grapefruits are relatively new – a hybrid formed from the spontaneous union of two foreign transplants — the Javanese pummelo and the East Asian sweet orange — in Barbados in the middle
of the 18th century. First grown commercially in Florida at the end of the 19th century, grapefruit quickly went from being a novelty to being a daily necessity and made fortunes for farmers.
Tart and tangy with an underlying sweetness, grapefruit has a juiciness that rivals that of the ever popular orange and sparkles with many of the same health promoting benefits. Although available throughout the year, they are in season and at their best from winter through early spring.
Grapefruits usually range in diameter from four to six inches and include both seed and seedless and pink and white varieties. The wonderful flavor of a grapefruit is like a paradise as is expressed by its Latin name, Citrus paradisi.
Early 20th century cookbooks and recipes in magazines offered an abundance of ways to use grapefruits in sweet confections, as well as in savory-sweet salads. But the most common option was the one still familiar today — at breakfast, chilled, sliced in half, sprinkled with sugar.
The salted grapefruit had its fans. In 1911, an Iowa woman calling herself “Gude Wife” wrote into the “The Housemother’s Exchange,” a national advice column, to recommend salting grapefruits. “Salt neutralizes the bitter taste as well as the acidity,” she advised. Others wrote in to back up this endorsement. “I think you will find that many Southerners always salt their grapefruit,” wrote “M.B.L.” from Philadelphia. “I am sure that if you once try it you will agree with me that it is good.” Salting citrus fruit remains a practice in the Southwest and Southeast.
Grapefruit does the kidneys good.
Want to reduce your risk of calcium oxalate kidney stones? Drink grapefruit juice. A study published in the British Journal of Nutrition found when women drank 1/2 to 1 liter of grapefruit, apple or orange juice daily, their urinary pH value and citric acid excretion increased, significantly dropping their risk of forming calcium oxalate stones.
In a 2006 study, participants added either red grapefruit, blond grapefruit or no grapefruit to their daily diet. The results indicated that both types of grapefruit appeared to lower LDL cholesterol in 30 days: total cholesterol by 15.5% in those eating red grapefruit and 7.6% in those eating blond grapefruit; LDL cholesterol by 20.3% and 10.7% respectively; and triglycerides by 17.2% and 5.6% respectively. No changes were seen in the control group that didn’t eat any grapefruit.
So push the pie and sweets to the side and grab some of those wonderful citrus fruits we used to enjoy as kids instead. You know back when we were full of energy and stuff!
To your good health in the holiday season.
by Tammera J. Karr, PhD
Recently my husband and I decided late summer was a good time to learn how to ferment drinks and vegetables. A little background: Naturally fermented beverage products called Kombucha, Ginger Beer, and water Kefir are all the rage. Even general purpose markets are now carrying some form of fermented drink. The internet is awash with fermenting kings and queens sharing pictures of their newest delivery, or gadget that aids in your fermenting of kimchee or beet kraut. These predigested or live foods are perfect for the Pacific Northwest, especially Oregon with it’s “Do it Your Self” culture. Don’t confuse pickling with fermenting – they are not the same and do not yield the same health benefits. Fermenting is far older, found in almost every culture and as a live food, the health properties are greater than eating raw, organic or minimally processed foods. Many traditional cured types of meat from Europe are fermented – and not allowed into America by the FDA.
We Oregonians seem to like our independence in several areas but most assuredly in the food department. Part of that comes from the immigrants who built the strong farming and ranching history, of many parts of our state. The Willamette Valley has been producing hops for beer making sense the 1890’s. These same fields also are home to produce, grapes, nut and fruit trees and berries.
In the Oregon Historical Society resides a photo of men in 1950 circ, with their sleeves rolled up shredding cabbage and salting it for fermentation, right in the fields, for sauerkraut. So if they can do it, we thought, so can we…. Not wanting to take on the job of sauerkraut or fist time out, especially as we are working and living in our 29’ RV; we thought this would be an excellent opportunity to save some money on our food budget and learn the art of fermented probiotic drinks. After all, a half gallon glass jar doesn’t take up much room, or require as much space when packed for moving camp to the next job site right? If you haven’t tried any of the fizzy, tangy, and yummy drinks from Dr. Kombucha of Portland or the dozens of others, I encourage you to, and once you see the price on them, you will know why we are learning to make our own.
From past experience we knew sourdough starter could turn into an RV monster, crawling out of the jar, oozing across surfaces, seeping into drains and vents; from the agitation of the RV going down the road. We still have a sleeping bag with white butterfly patterns from sourdough starter escaping a sealed jar, on our pack horse 20 years ago! So surely with our gained knowledge and experience we could contain this next alien life form.
We went to Amazon and ordered a pack of water Kefir grains, assuming all we would need to know would come included with them. Well not really. It seems Kefir does not tolerate metal utensils, likes it between 60 and 70 degrees and takes up to 3 weeks for the grains to become happy in their production of the fizzy electrolyte-rich drink; you had your heart set on. But it is worth it, for the fun, nutrition, and health to be gained by the adventure.
By week 2, we could taste fermentation, but it wasn’t as much as we had hoped for; I went to Amazon again and ordered a book: Delicious Probiotic Drinks by Julia Mueller, a nylon strainer, cheesecloth and more grains. As I write this, I now have 3, half gallon jars at various stages lined up on my tiny RV galley counter – the baby won’t is tasted like we did before, Julia suggests pouring it out as the grains are just beginning to activate. The second jar is our 3-week old grains which are working much faster, and the water kefir is ready to strain and add fruit to after 24 hours. And that is the very bubbly, yummy strawberry lemonade in jar 3. It will be gone by tomorrow afternoon, which is when jar 2 will need to be strained and put on for its second fermentation with fresh fruit. So far we have not had any exploding glass jars, but this adventure is in its early days yet.
Naturally, fermented drinks are cost efficient and beneficial when compared to supplements. They are a simple and tasty way to rebuild your digestive tract from years of eating processed foods, antibiotic and prescription drug use, chlorinated water and stress. AND can be done in an RV galley. If you have IBS, Crohns, or Leaky Gut; these naturally fermented foods are a must, if you expect to heal. The era of eating processed food, using anti-bacterial soaps, and destroying our body’s ability to heal through the wonderful microbiome in our digestive system, is hopefully coming to an end. Traditional foods like these are safe and efficient ways to rebuild the immune function of the body potentially preventing chronic illness and debilitation age-related dementia. As so many knowledgeable natural health care and integrative providers are learning – “all illness begins in the digestive tract.” Sage words from the past.
To fizzy fun and probiotic health
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