Thyroid Investigator

Eating Guide for Weight Loss

Jan 272017

7 PROVEN WAYS TO LOSE WEIGHT WITH ADRENAL FATIGUE

More on meals for weigh loss… ·∙
Each meal should include 1-‐2 potions of lean protein. ·∙
Eat all the low-‐glycemic veggies you want, at least 6 servings a day

Low Glycemic Veggies (organic):
Artichokes
Asparagus
Beans & Legumes
Broccoli
Brussels sprouts
Cauliflower
Celery
Cucumbers
Eggplants
Green Beans
Green Peppers
Lettuce
Mushrooms
Spinach
Tomatoes
Zucchini

Higher Glycemic Veggies (Try to limit):
Beets
Carrots
Celery Root
Corn
Parsnips
Peas
Red potatoes
Rutabaga
Sweet potatoes
Turnips
White potatoes
Winter squash
Yams
If you have a thyroid problem and have read/heard that cruciferous vegetables like
broccoli, kale, cabbage, rutabaga, and cauliflower are bad because they are goitergenic (ie. they will cause an enlargement)” theres no need to worry about if your organs are working! (stomach, liver, pancreas, adrenals, etc.)
That is WHY you HAVE to be HEALTHY TO LOSE WEIGHT!
Cruciferous vegetables are very high in phytonutrients! They eliminate toxins from the body by providing enzymes to help your liver!

Low Glycemic Fruits: (The best are berries and any fruit with a pit)
Apples
Apricots
Blackberries
Blueberries
Cantaloupes
Cherries
Grapefruits
Nectarines
Peaches
Plums
Raspberries
Strawberries

Higher Glycemic Fruits (Try to limit/avoid):
Bananas
Clementines
Grapes
Honeydew
Oranges
Papayas
Pineapples
Raisins
Tangerines
Watermelon
Dates, dried fruits
Juicing is a NO-‐NO when attempting to lose weight! You NEED the fiber!!!!

A small serving of good fat with each meal and snack (Coconut oil is the best!!!)
Eat 1-‐2 snacks per day if needed BUT
Don’t eat after 8pm ·∙
Drink 48-‐64 oz of water minimum each day ·∙
Have a minimum of 25 grams of fiber a day!

Good Fats:
Coconut oil
Avocados
Raw Nuts & seeds
Olives/Olive Oil
Peanuts/Oil
Peanut Butter
Almonds
Fish (omega-‐3…salmon, tuna, etc)
Flaxseed

Eat spicy foods,
drink more water,
snack on nuts and seeds,
eat a big breakfast,
eat three meals/day,
eat a lighter dinner,
eat slowly and chew thoroughly,
eliminate MSG/Modified Food Starch/Natural Flavorings.

Body pH

Jan 272017

The number One cause of massive inflammation , toxicity and decreased immune response is Acidity.
Body acidity is caused by poor diet, toxins, heavy metals, electromagnetic pollution, dental infections and negative emotions.
You have to be alkaline for your body to heal.

Your body pH has to be between 6.4 – 7.0
Over 7.0 is bad because your body is leeching minerals (calcium, magnesium and others) out of the blood, and as soon as you correct the problem the pH will drop to 4.5 – 5.0

Check body pH by testing first morning urine after 5 am for a period of at least 2 weeks.
It has to be the first morning urine pH after 5 a.m. because you are checking the body’s metabolism.
There are doctors that check salivary pH which is not as accurate as the urine pH because the salivary pH has not metabolized through the body.
Just about EVERY thyroid patient will probably be acidic!
When you’re acidic, your body leaches minerals out of your bones to buffer your blood!
These minerals, calcium, magnesium and trace minerals are VERY IMPORTANT to the thyroid patient because cells of your body need to accept the thyroid hormone, T3, and they cannot accept T3 without an ample supply of minerals.
There are so many medical doctors chasing symptoms by prescribing T4 and T3 medications instead of getting to the CAUSE by addressing the patient’s acidity and low minerals which suppresses T4 and T3.
Many doctors, including some “thyroid experts,” miss this fact completely!

T4 conversion to T3 is dependent on the mineral zinc and low levels of selenium will cause inactivity of T3.
Should one take handfuls of zinc and selenium? NO! You should get it from the food that you eat!
Beef, lamb, veal, crab, shrimp, scallops, oysters, turkey, pumpkin, yogurt, peanuts, sesame and squash seeds all contain high levels of zinc.
Tuna, cod, halibut, sardines, shrimp, salmon, beef, turkey, and lamb are all high in selenium.
Instead of taking handfuls of the medications T3 and T4, why not let good food be a part of our healing process?

When you are acidic, you are at greater risk for heavy metal toxicity which in turn causes a downward spiral of free radicals!
Being acidic creates a welcoming environment for viruses and bacteria to flourish! You may have noticed that you are more susceptible to more colds and flu, this is one of the reasons WHY.

How does one become more alkaline?

Change your diet!
STOP eating junk! NOW!
There is no such thing as “junk food,” there is food and there is junk.
Eat more :
organic vegetables,
lean grass-‐fed, organic meat,
wild fish and game and
a limited amount of organic fruits.
Preferably, eat only stone fruits or fruits with a pit in it like a peach or plum because they are lower on the glycemic index.
Berries (raspberries, strawberries, blackberries and blueberries) are also low on the glycemic index.
Eat more organic vegetables and drink fresh-‐squeezed, organic vegetable juice!
Drink good, high-‐quality water! Avoid tap water as it is full of chemicals.

Leaky Gut

Jan 272017

Leaky gut syndrome is a rapidly growing condition that millions of people have and don’t even know it. It might seem leaky gut syndrome only affects the digestive system, but it can lead to many other health conditions.

The cause of food allergies, low energy, joint pain, thyroid disease, autoimmune conditions and slow metabolism could be leaky gut symptoms progression.

The lining of your digestive tract is like a mesh with extremely small holes in it that only allow specific substances to pass through. Your gut lining works as a barrier keeping out bigger particles that can damage your system.

With leaky gut (referred to as increased intestinal permeability), the “mesh” in your digestive tract gets damaged, which causes even bigger holes to develop, so things that normally can’t pass through, are now be able to.

Some of the things that are then allowed to pass through include proteins like gluten, bad bacteria and undigested foods particles. Toxic waste can also leak from the inside of your intestinal wall into your bloodstream causing an immune reaction.

These “leaks” lead to inflammation throughout your system and can cause symptoms, such as:

Bloating
Food sensitivities
Thyroid conditions
Fatigue
Joint pain
Headaches
Skin issues like rosacea and acne
Digestive problems
Weight gain
Syndrome X

One warning sign that you may have leaky gut can be multiple food sensitivities.
Partially digested protein and fat can seep through your intestinal lining, making their way into your bloodstream and causing an allergic response.

This allergic response may not show as a rash all over your body, but it can lead to one of the symptoms above. If left un-repaired, it can lead to more severe health issues like inflammatory bowel disease, IBS, arthritis, eczema, psoriasis, depression, anxiety, migraine headaches, muscle pain and chronic fatigue.

Leaky gut syndrome may be a major cause of autoimmune diseases, including Type 1 Diabetes and thyroid autoimmunity (Hashimotos & Graves).

Another problem with leaky gut is that it can cause poor absorption of vital minerals and nutrients including zinc, iron and vitamin B12, key minerals required for proper thyroid function.

Leaky gut can also affect the brain. Mood swing in a child with autism can be caused by intestinal permeability. Gluten-free and casein-free diets have proven effective for many children with autism because these proteins can leak through the gut and then recirculate and act on the brain similarly to an opioid drug.

Leaky gut syndrome has also been linked to other psychological disorders such as anxiety, depression and bipolar disorder. So, often, if you can heal the gut, you can heal the brain.

HCL
Enzymes or papaya
Glutamine
Collagen powder
Probiotics

Foods
Bone broth
fermented foods
vegetables and fruits – lots of colour
protein variety

avoid
gluten
sugar
stress

The human gut contains 10 times more bacteria than all the human cells in the entire body, with over 1,000 known diverse bacterial species. In fact, you could say that we’re more bacterial than we are human.
We’ve only recently begun to understand the extent of the gut flora’s role in human health and disease. Among other things, the gut flora promotes normal gastrointestinal function, provides protection from infection, regulates metabolism, and comprises more than 75 percent of our immune system.

Dysregulated gut flora has been linked to diseases ranging from autism and depression to autoimmune conditions like Hashimoto’s, inflammatory bowel disease, and type 1 diabetes.
Unfortunately, several features of the modern lifestyle directly contribute to unhealthy
gut flora:
• Antibiotics and other medications like birth control and NSAIDs
• Diets high in refined carbohydrates, sugar and processed foods
• Diets low in fermentable fibres
• Dietary toxins like wheat and industrial seed oils that cause leaky gut
• Chronic stress
• Chronic infections
Antibiotics are particularly harmful to the gut flora. Recent studies have shown that antibiotic use causes a profound and rapid loss of diversity and a shift in the composition of the gut flora. This diversity is not recovered after antibiotic use without intervention.
We also know that infants that aren’t breast-fed and are born to mothers with bad gut flora are more likely to develop unhealthy gut bacteria, and that these early differences in gut flora may predict overweight, diabetes, eczema/psoriasis, depression and other health problems in the future.

When the intestinal barrier becomes permeable (i.e. leaky gut syndrome), large protein molecules escape into the bloodstream. Since these proteins don’t belong outside of the gut, the body mounts an immune response and attacks them. Studies show that these attacks play a role in the development of autoimmune diseases like Hashimoto’s and type 1 diabetes, among others.
It has been repeatedly shown in several well-designed studies that the integrity of the intestinal barrier is a major factor in autoimmune disease.
The theory holds that the intestinal barrier in large part determines whether we tolerate or react to toxic substances we ingest from the environment. The breach of the intestinal barrier (which is only possible with a leaky gut) by food toxins like gluten and chemicals like arsenic or BPA causes an immune response which affects not only the gut itself, but also other organs and tissues. These include the skeletal system, the pancreas, the kidney, the liver, and the brain.

This is a crucial point to understand: you don’t have to have gut symptoms to have a leaky gut. Leaky gut can manifest as skin problems like eczema or psoriasis, heart failure, autoimmune conditions affecting the thyroid (Hashimoto’s) or joints (rheumatoid arthritis), mental illness, autism spectrum disorder, depression, and more.
Researchers have identified a protein called zonulin that increases intestinal permeability in humans and other animals. This led to a search of the medical literature for illnesses characterized by increased intestinal permeability (leaky gut). Imagine their surprise when the researchers found that many, if not most, autoimmune diseases—including celiac disease, type 1 diabetes, multiple sclerosis, rheumatoid arthritis and inflammatory bowel disease—are characterized by abnormally high levels of zonulin and a leaky gut. In fact, researchers have found that they can induce type 1 diabetes almost immediately in animals by exposing them to zonulin. They develop a leaky gut and begin producing antibodies to islet cells, which are responsible for making insulin.
One of the main reasons to avoid wheat and other gluten-containing grains is that they contain a protein called gliadin, which has been shown to increase zonulin production and thus directly contribute to leaky gut in susceptible people.
What else can cause leaky gut, the same things listed above that destroy our gut flora: poor diet, medications (antibiotics, NSAIDs, steroids, antacids, etc.), infections, stress, hormone imbalances, and neurological conditions (brain trauma, stroke and neurodegeneration).

The most obvious first step in maintaining a healthy gut is to avoid all of the things listed above that destroy gut flora and damage the intestinal barrier. But of course that’s not always possible, especially in the case of chronic stress and infections. Nor did we have any control over whether we were breast-fed or whether our mothers had healthy guts when they gave birth to us.
If you’ve been exposed to some of these factors, there are still steps you can take to restore your gut flora:
• Avoid foods and chemicals that irritate the gut
• Eat plenty of fermentable fibers (starches like sweet potato, yam, yucca, etc.)
• Eat fermented foods like kefir, yogurt, sauerkraut, kim chi, etc.
• Consider taking a probiotic and/or a prebiotic supplement
• Treat any intestinal pathogens (such as parasites) that may be present

The Elimination Diet
Dr. Izabella Wentz with Tom Malterre on the Elimination Diet

45 min

Siberian Cedar Nut Oil

Jan 272017

http://www.ringingcedarsofrussia.org/cedar_nut_oil_information.php#oil

Cedar nut oil improves the composition of the blood, and helps prevent the development of tuberculosis and anemia. The oil is used for prophylactic purposes in atherosclerosis, hypertension, cirrhosis of the liver, stomach and duodenal ulcers, shortness of breath, and silicosis, and facilitates the treatment of patients suffering from leukemia.

The oil contains a high quantity of vitamin E (tocopherol, 56 mg for 100 g), which promotes the restoration of male potency, the preservation of a high capacity for work, the assimilation of proteins and fats, and treatment in cases of illnesses of the liver, pancreas, intestines, atherosclerosis, and rheumatism. Tocopherol translated means “I bear life.” Cedar nut oil also contains significant quantities of vitamins P, A, B, which are essential for the normal development and functioning of the human organism.

The oil is composed of unsaturated fatty acids, including those not synthesized in the human body — linoleic, lineolenic, and arachidonic acid, which possess an antisclerotic action. They have a normalizing effect on the walls of the blood vessels, increase their elasticity, and lower their permeability. It has been determined that linoleic acid possesses a neutralizing effect for many poisons. In this regard, Cedar nut oil is extremely necessary for a population that lives in cities, where the atmosphere is strongly polluted by gaseous emissions.

The energy value of one gram of Cedar nut oil is high, and comes to 9 kCal. The composition of this oil includes vitally essential irreplaceable components, among which are those involved in lipotropic and antisclerotic activity (polyunsaturated fatty acids, vitamins A, E, and others). The ease of assimilation of the oil is high: 95-98%.

Cedar nut oil may be used in cooking, in the production of confectionary goods of the highest quality, mayonnaises, margarines, and in the preparation of vegetable dishes and tasty additives.

Cedar nut oil is the purest in comparison to other vegetable oils. While sunflower, cotton-seed, soya, mustard, rape, and other oils are obtained from agricultural crops grown on soils fertilized with various chemical substances and treated with pesticides, Cedar stands in Siberia are not subjected to these types of supplements and treatments, so this oil is ecologically pure.

The vitamin E content of Cedar nut oil exceeds that of olive oil by five times and coconut oil by three times. The concentration of vitamin F in the oil is three times greater than in the cod-liver oil based Vitamin F preparation sold in pharmacies

Use of Cedar nut oil in medicine

Cedar nut oil is used as a supplementary remedy for the basic course of treatment.

Internal Medicine – as an excellent remedy for tonsillitis, respiratory illnesses, and influenza.

Gastroenterology – in erosive ulcerous lesions of the stomach and duodenum, superficial gastritis and bulbitis, chronic pancreatitis, post-resection disturbances of a peptic ulcer, gastritis of the stump of the stomach, anastomositis, esophagitis, cholecystitis, and hepatocholecystitis.

The oil suppresses the secretion of hydrochloric acid and regulates the acid-forming function of the stomach, and the fat soluble vitamins it contains promotes the processes of the regeneration of the mucous gastroduodenal area. It has a beneficial action on the functions of the intestine, promotes the evacuation of the gallbladder and the elimination of constipation.

In chronic gastritis with increased secretions (of gastric juice, hydrochloric acid, pepsin), 25-30 g taken 30 minutes before eating.

Obstetrics and Gynecology – in erosive ulcerous lesions of the neck of the uterus. Recommended for pregnant women to prevent fetal mutation and as an essential, easily assimilated natural vitamin preparation, which additionally has a slight purgative effect.

For nursing mothers – as an agent: a) that increases the level of lactation; b) that improves the composition of the milk; c) that prevents the formation of intestinal pain in infants.

In internal use, it is a source for the rejuvenation of the organism, completing the balance of vitamins and trace elements in pregnant women and patients in the postpartum period.

Pediatrics – indispensable in child nutrition from the first year of age, since it promotes the growth of the human organism.

Surgery – as an agent to accelerate the joining together of tissues in the postoperative period and for the healing of sutures and scars, as well as in varicosis. It is a healing agent.

Cedar nut oil promotes the healing of wounds and sutures. It is an antiseptic and an agent that promotes rapid healing. It may be used both externally (rub into the ulcers, wounds, and sutures) as well as internally (take 1 teaspoon three times per day).

Cedar nut oil may be taken to accelerate the regenerative processes in the postoperative period in the form of applications to the areas of postoperative sutures. Also possible is local use in the pathology of the neck of the uterus (erosion of the neck of the uterus).

Dentistry – as a remedy for stomatitis, parodontosis, parodontitis, and as an analgesic and antibacterial agent.

Proctology – in hemorrhoids and lesions in the tissues of the rectum.

Neurology – to normalize the activity of the nervous system.

Dermatology – as an agent to fight dandruff and hair loss. To fight bedsores. It prevents the development of dermatitis in children. Used in the treatment of burns and frostbite by rubbing or applying dressings soaked in the oil. The dressing should be changed each day.

Immunology – as a highly effective agent for stimulating the immune system.

As part of the daily food allowance for a healthy person, 28-30 g (without the use of other oils of vegetable origin).

Endocrinology – against diseases of the thyroid gland.

Cosmetology – as masks to prevent the fading of the skin. It strengthens the nails and hair, softens the cuticles, the skin of the hands, feet, and entire body. Massage with the use of Cedar nut oil eliminates fatigue, improves peripheral blood circulation, improves lymphatic drainage, eliminates venous congestion in the extremities, improves the elasticity of the skin, increases vitality. Use of the oil in a bath, in a sauna while rubbing into the skin promotes the rejuvenation of the dermal layers and the healing of wounds.

Food Sensitivities

Jan 272017

The Elimination Diet
Dr. Izabella Wentz with Tom Malterre on the Elimination Diet

45 min

The most common triggers in Hashimoto’s are nutrient deficiencies, food sensitivities, intestinal permeability (leaky gut), stress, an impaired ability to get rid of toxins and in some cases, infections. Optimizing your health starts with food. Figuring out which foods nourish you, and which ones cause you harm is the single most important thing you can learn in your health journey.

I’ve found that recognizing and eliminating reactive foods can be a life-changer for most people with Hashimoto’s.

Reactive foods trigger an inflammatory response in the GI tract, leading to malabsorption of nutrients (gluten sensitivity in particular has been implicated in causing a Selenium deficiency, a well known risk factor for Hashimoto’s), and can also produce intestinal permeability whenever they are eaten.

Most people will see a dramatic reduction in gut symptoms, brain symptoms, skin breakouts and pain by eliminating the foods they are sensitive to. Some will also see a significant reduction in thyroid antibodies! An additional subset of people, will actually be able to get their Hashimoto’s into complete remission just by getting off the foods they react to, normalizing their thyroid antibodies, and some even normalizing their thyroid function!

eliminate for 28 days or more gluten, dairy, yeast, corn, soy

dairy – bowel constipation, sinus conjestion, athsma

yeast – Chrons, fatigue reaction to baked goods
Apple Cider vinegar & coconut vinegar generally ok.

gluten – skin rashes, diarrhea, autoimmune responses, low energy, fogging brain, fatigue

Corn – skin rashes, fatigue

Soy – skin rashes, fatigue

bring meat back into diet early on.

joint pain hair loss, , or
gerd
migrants arthritis, joint pain, anxiety and depression,

Calcium

Jan 272017

Calcium, the most abundant mineral in the body, is found in some foods, added to others, available as a dietary supplement, and present in some medicines (such as antacids). Calcium is required for vascular contraction and vasodilation, muscle function, nerve transmission, intracellular signaling and hormonal secretion, though less than 1% of total body calcium is needed to support these critical metabolic functions. Serum calcium is very tightly regulated and does not fluctuate with changes in dietary intakes; the body uses bone tissue as a reservoir for, and source of calcium, to maintain constant concentrations of calcium in blood, muscle, and intercellular fluids.

The remaining 99% of the body’s calcium supply is stored in the bones and teeth where it supports their structure and function. Bone itself undergoes continuous remodeling, with constant resorption and deposition of calcium into new bone. The balance between bone resorption and deposition changes with age. Bone formation exceeds resorption in periods of growth in children and adolescents, whereas in early and middle adulthood both processes are relatively equal. In aging adults, particularly among postmenopausal women, bone breakdown exceeds formation, resulting in bone loss that increases the risk of osteoporosis over time.

Recommended Intakes

Recommended Dietary Allowances (RDAs) for Calcium
Age	Male	Female	Pregnant	Lactating
0–6 months	200 mg	200 mg
7–12 months	260 mg	260 mg
1–3 years	700 mg	700 mg
4–8 years	1,000 mg	1,000 mg
9–13 years	1,300 mg	1,300 mg
14–18 years	1,300 mg	1,300 mg	1,300 mg	1,300 mg
19–50 years	1,000 mg	1,000 mg	1,000 mg	1,000 mg
51–70 years	1,000 mg	1,200 mg
71+ years	1,200 mg	1,200 mg

Sources of Calcium

Food

Milk, yogurt, and cheese are rich natural sources of calcium and are the major food contributors of this nutrient to people in the United States. Nondairy sources include vegetables, such as Chinese cabbage, kale, and broccoli. Spinach provides calcium, but its bioavailability is poor. Most grains do not have high amounts of calcium unless they are fortified; however, they contribute calcium to the diet because they contain small amounts of calcium and people consume them frequently. Foods fortified with calcium include many fruit juices and drinks, tofu, and cereals. Selected food sources of calcium are listed in Table 2.

Table 2: Selected Food Sources of Calcium
Food	Milligrams (mg) per serving	Percent DV
Yogurt, plain, low fat, 8 ounces	415	42
Mozzarella, part skim, 1.5 ounces	333	33
Sardines, canned in oil, with bones, 3 ounces	325	33
Yogurt, fruit, low fat, 8 ounces	313–384	31–38
Cheddar cheese, 1.5 ounces	307	31
Milk, nonfat, 8 ounces**	299	30
Soymilk, calcium-fortified, 8 ounces	299	30
Milk, reduced-fat (2% milk fat), 8 ounces	293	29
Milk, buttermilk, lowfat, 8 ounces	284	28
Milk, whole (3.25% milk fat), 8 ounces	276	28
Orange juice, calcium-fortified, 6 ounces	261	26
Tofu, firm, made with calcium sulfate, ½ cup***	253	25
Salmon, pink, canned, solids with bone, 3 ounces	181	18
Cottage cheese, 1% milk fat, 1 cup	138	14
Tofu, soft, made with calcium sulfate, ½ cup***	138	14
Ready-to-eat cereal, calcium-fortified, 1 cup	100–1,000	10–100
Frozen yogurt, vanilla, soft serve, ½ cup	103	10
Turnip greens, fresh, boiled, ½ cup	99	10
Kale, fresh, cooked, 1 cup	94	9
Ice cream, vanilla, ½ cup	84	8
Chinese cabbage, bok choi, raw, shredded, 1 cup	74	7
Bread, white, 1 slice	73	7
Pudding, chocolate, ready to eat, refrigerated, 4 ounces	55	6
Tortilla, corn, ready-to-bake/fry, one 6” diameter	46	5
Tortilla, flour, ready-to-bake/fry, one 6” diameter	32	3
Sour cream, reduced fat, cultured, 2 tablespoons	31	3
Bread, whole-wheat, 1 slice	30	3
Kale, raw, chopped, 1 cup	24	2
Broccoli, raw, ½ cup	21	2
Cheese, cream, regular, 1 tablespoon	14	1

Omega 3

Jan 272017

The two major classes of polyunsaturated fatty acids (PUFAs) are the omega-3 and omega-6 fatty acids. Like all fatty acids, PUFAs consist of long chains of carbon atoms with a carboxyl group at one end of the chain and a methyl group at the other. PUFAs are distinguished from saturated and monounsaturated fatty acids by the presence of two or more double bonds between carbons within the fatty acid chain.

Omega-3 fatty acids (omega-3s) have a carbon–carbon double bond located three carbons from the methyl end of the chain. Omega-3s, sometimes referred to as “n-3s,” are present in certain foods such as flaxseed and fish, as well as dietary supplements such as fish oil. Several different omega-3s exist, but the majority of scientific research focuses on three: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA contains 18 carbon atoms, whereas EPA and DHA are considered “long-chain” (LC) omega-3s because EPA contains 20 carbons and DHA contains 22.

The human body can only form carbon–carbon double bonds after the 9th carbon from the methyl end of a fatty acid. Therefore, ALA and linoleic acid are considered essential fatty acids, meaning that they must be obtained from the diet. ALA can be converted into EPA and then to DHA, but the conversion (which occurs primarily in the liver) is very limited, with reported rates of less than 15%. Therefore, consuming EPA and DHA directly from foods and/or dietary supplements is the only practical way to increase levels of these fatty acids in the body.

ALA is present in plant oils, such as flaxseed, soybean, and canola oils. DHA and EPA are present in fish, fish oils, and krill oils, but they are originally synthesized by microalgae, not by the fish. When fish consume phytoplankton that consumed microalgae, they accumulate the omega-3s in their tissues.

After ingestion, dietary lipids are hydrolyzed in the intestinal lumen. The hydrolysis products—monoglycerides and free fatty acids—are then incorporated into bile-salt– containing micelles and absorbed into enterocytes, largely by passive diffusion. The process is efficient, with an absorption rate of about 95%, which is similar to that of other ingested fats. Within intestinal cells, free fatty acids are primarily incorporated into chylomicrons and enter the circulation via the lymphatic system. Once in the bloodstream, lipoprotein particles circulate within the body, delivering lipids to various organs for subsequent oxidation, metabolism, or storage in adipose tissue.

Omega-3s play important roles in the body as components of the phospholipids that form the structures of cell membranes. DHA, in particular, is especially high in the retina, brain, and sperm. In addition to their structural role in cell membranes, omega-3s (along with omega-6s) provide energy for the body and are used to form eicosanoids. Eicosanoids are signaling molecules that have similar chemical structures to the fatty acids from which they are derived; they have wide-ranging functions in the body’s cardiovascular, pulmonary, immune, and endocrine systems.

The eicosanoids made from omega-6s are generally more potent mediators of inflammation, vasoconstriction, and platelet aggregation than those made from omega-3s, although there are some exceptions. Because both classes of fatty acids compete for the same desaturation enzymes, ALA is a competitive inhibitor of linoleic acid metabolism and vice versa. Similarly, EPA and DHA can compete with arachidonic acid for the synthesis of eicosanoids. Thus, higher concentrations of EPA and DHA than arachidonic acid tip the eicosanoid balance toward less inflammatory activity.

Some researchers propose that the relative intakes of omega-6s and omega-3s—the omega-6/omega-3 ratio—may have important implications for the pathogenesis of many chronic diseases, such as cardiovascular disease and cancer, but the optimal ratio has not been defined. Others have concluded that such ratios are too non-specific and are insensitive to individual fatty acid levels. Most agree that raising EPA and DHA blood levels is far more important than lowering linoleic acid or arachidonic acid levels.

Currently, most clinicians do not assess omega-3 status, but it can be done by measuring individual omega-3s in plasma or serum phospholipids and expressing them as the percentage of total phospholipid fatty acids by weight. Experts have not established normal ranges, but mean values for serum or plasma phospholipid EPA plus DHA among U.S. adults not taking omega-3 supplements are about 3%–4%. Plasma and serum fatty acid values, however, can vary substantially based on an individual’s most recent meal, so they do not reflect long-term dietary consumption.

It is also possible to assess omega-3 status via analysis of erythrocyte fatty acids, a measurement that reflects longer-term intakes over approximately the previous 120 days. The “omega-3 index” proposed by Harris and von Schacky reflects the content of EPA plus DHA in erythrocyte membranes expressed as a percentage of total erythrocyte fatty acids. This index can be used as a surrogate for assessing tissue levels of EPA plus DHA. EPA and DHA typically comprise about 3%–5% of erythrocyte fatty acids in Western populations with low fish intakes. In Japan, where fish consumption is high, erythrocyte EPA and DHA levels are about twice those of Western populations.

Recommended Intakes

The table below lists the current AIs for omega-3s in grams per day.
Human milk contains omega-3s as ALA, EPA and DHA, so the IOM established an AI for infants from birth to 12 months that is equivalent to the mean intake of omega-3s in healthy, breastfed infants.

For infants, the AIs apply to total omega-3s. For ages 1 and older, the AIs apply only to ALA because ALA is the only omega-3 that is essential. The IOM did not establish specific intake recommendations for EPA, DHA or other LC omega-3s.

Adequate Intakes (AIs) for Omega-3s
Age	Male	Female	Pregnancy	Lactation
Birth to 6 months	0.5 mg	0.5 mg
7–12 months	0.5 mg	0.5 mg
1–3 years	0.7 mg	0.7 mg
4–8 years	0.9 mg	0.9 mg
9–13 years	1.2 mg	1.0 mg
14–18 years	1.6 mg	1.1 mg	1.4 mg	1.3 mg
19-50 years	1.6 mg	1.1 mg	1.4 mg	1.3 mg
51+ years	1.6 mg	1.1 mg

Sources of Omega-3s

Food
Plant oils that contain ALA include flaxseed (linseed), soybean, and canola oils.
Chia seeds and black walnuts also contain ALA.

The omega-3 content of fish varies widely.
Cold-water fatty fish, such as salmon, mackerel, tuna, herring, and sardines, contain high amounts of LC omega-3s,
whereas fish with a lower fat content—such as bass, tilapia and cod—as well as shellfish contain lower levels.
The omega-3 content of fish also depends on the composition of the food that the fish consumes.
Farmed fish usually have higher levels of EPA and DHA than wild-caught fish, but it depends on the food they are fed. An analysis of the fatty acid composition of farm-raised Atlantic salmon from Scotland showed that the EPA and DHA content significantly decreased between 2006 and 2015 due to the replacement of traditional marine ingredients in fish feed with other ingredients.

Beef is very low in omega-3s, but beef from grass-fed cows contains somewhat higher levels of omega-3s, mainly as ALA, than that from grain-fed cows.

Some foods, such as certain brands of eggs, yogurt, juices, milk, and soy beverages, are fortified with DHA and other omega-3s.
Since 2002, manufacturers have added DHA and arachidonic acid (the two most prevalent LC PUFAs in the brain) to most infant formulas available in the United States.

Several food sources of ALA, DHA, and/or EPA are listed in the Table below.
The U.S. Food and Drug Administration (FDA) has established a Daily Value (DV) of 65 g for total fat but not for omega-3s. Thus, the Table presents the amounts of omega-3 fatty acids in grams per serving only and not the percent of the DV.

Selected Food Sources of ALA, EPA, and DHA
Food	Grams per serving
	ALA	DHA	EPA
Flaxseed oil, 1 tbsp	7.26
Chia seeds, 1 ounce	5.06
Flaxseed, whole, 1 tbsp	2.35
Salmon, Atlantic, farmed cooked, 3 ounces		1.24	0.59
Salmon, Atlantic, wild, cooked, 3 ounces		1.22	0.35
Herring, Atlantic, cooked, 3 ounces		0.94	0.77
Canola oil, 1 tbsp	1.28
Sardines, canned in tomato sauce, drained, 3 ounces		0.74	0.45
Mackerel, Atlantic, cooked, 3 ounces		0.59	0.43
Salmon, pink, canned, drained, 3 ounces	0.04	0.63	0.28
Soybean oil, 1 tbsp	0.92
Trout, rainbow, wild, cooked, 3 ounces		0.44	0.40
Black walnuts, 1 ounce	0.76
Mayonnaise, 1 tbsp	0.74
Oysters, eastern, wild, cooked, 3 ounces	0.14	0.23	0.30
Sea bass, cooked, 3 ounces		0.47	0.18
Edamame, frozen, prepared, ½ cup	0.28
Shrimp, cooked, 3 ounces		0.12	0.12
Refried beans, canned, vegetarian, ½ cup	0.21
Lobster, cooked, 3 ounces	0.04	0.07	0.10
Tuna, light, canned in water, drained, 3 ounces		0.17	0.02
Tilapia, cooked, 3 ounces	0.04	0.11
Scallops, cooked, 3 ounces		0.09	0.06
Cod, Pacific, cooked, 3 ounces		0.10	0.04
Tuna, yellowfin, cooked 3 ounces		0.09	0.01
Kidney beans, canned ½ cup	0.10
Baked beans, canned, vegetarian, ½ cup	0.07
Ground beef, 85% lean, cooked, 3 ounces	0.04
Bread, whole wheat, 1 slice	0.04
Egg, cooked, 1 egg		0.03
Chicken, breast, roasted, 3 ounces		0.02	0.01
Milk, low-fat (1%), 1 cup	0.01

Iron

Jan 272017

Iron is a mineral that is naturally present in many foods, added to some food products, and available as a dietary supplement. Iron is an essential component of hemoglobin, an erythrocyte protein that transfers oxygen from the lungs to the tissues. As a component of myoglobin, a protein that provides oxygen to muscles, iron supports metabolism. Iron is also necessary for growth, development, normal cellular functioning, and synthesis of some hormones and connective tissue.

Dietary iron has two main forms: heme and nonheme.
Plants and iron-fortified foods contain nonheme iron only,
whereas meat, seafood, and poultry contain both heme and nonheme iron.

Heme iron, which is formed when iron combines with protoporphyrin IX, contributes about 10% to 15% of total iron intakes in western populations.

Most of the 3 to 4 grams of elemental iron in adults is in hemoglobin. Much of the remaining iron is stored in the form of ferritin or hemosiderin (a degradation product of ferritin) in the liver, spleen, and bone marrow or is located in myoglobin in muscle tissue. Humans typically lose only small amounts of iron in urine, feces, the gastrointestinal tract, and skin. Losses are greater in menstruating women because of blood loss. Hepcidin, a circulating peptide hormone, is the key regulator of both iron absorption and the distribution of iron throughout the body, including in plasma.

Many different measures of iron status are available, and different measures are useful at different stages of iron depletion. Measures of serum ferritin can be used to identify iron depletion at an early stage. A reduced rate of delivery of stored and absorbed iron to meet cellular iron requirements represents a more advanced stage of iron depletion, which is associated with reduced serum iron, reticulocyte hemoglobin, and percentage transferrin saturation and with higher total iron binding capacity, red cell zinc protoporphyrin, and serum transferrin receptor concentration. The last stage of iron deficiency, characterized by iron-deficiency anemia (IDA), occurs when blood hemoglobin concentrations, hematocrit (the proportion of red blood cells in blood by volume), mean corpuscular volume, and mean cell hemoglobin are low. Hemoglobin and hematocrit tests are the most commonly used measures to screen patients for iron deficiency, even though they are neither sensitive nor specific. Hemoglobin concentrations lower than 13 g/dL in men and 12 g/dL in women indicate the presence of IDA. Normal hematocrit values, which are generally three times higher than hemoglobin levels, are approximately 41% to 50% in males and 36% to 44% in females .

Recommended Intakes

Table 1 lists the current iron RDAs for nonvegetarians.

The RDAs for vegetarians are 1.8 times higher than for people who eat meat. This is because heme iron from meat is more bioavailable than nonheme iron from plant-based foods, and meat, poultry, and seafood increase the absorption of nonheme iron.

Table 1: Recommended Dietary Allowances (RDAs) for Iron
Age	Male	Female	Vegetarian Male	Female
Birth to 6 months	0.27 mg	0.27 mg
7–12 months	11 mg	11 mg
1–3 years	7 mg	7 mg
4–8 years	10 mg	10 mg
9–13 years	8 mg	8 mg
14–18 years	11 mg	15 mg
19–50 years	8 mg	18 mg	14 mg	32 mg
51+ years	8 mg	8 mg	14 mg	14 mg

Sources of Iron

Food

The richest sources of heme iron in the diet include lean meat and seafood.

Dietary sources of nonheme iron include nuts, beans, vegetables, and fortified grain products.

In the United States, about half of dietary iron comes from bread, cereal, and other grain products.

In the United States, Canada, and many other countries, wheat and other flours are fortified with iron.

Heme iron has higher bioavailability than nonheme iron, and other dietary components have less effect on the bioavailability of heme than nonheme iron.
The bioavailability of iron is approximately 14% to 18% from mixed diets that include substantial amounts of meat, seafood, and vitamin C (ascorbic acid, which enhances the bioavailability of nonheme iron) and 5% to 12% from vegetarian diets.
In addition to ascorbic acid, meat, poultry, and seafood can enhance nonheme iron absorption, whereas phytate (present in grains and beans) and certain polyphenols in some non-animal foods (such as cereals and legumes) have the opposite effect.
Unlike other inhibitors of iron absorption, calcium might reduce the bioavailability of both nonheme and heme iron. However, the effects of enhancers and inhibitors of iron absorption are attenuated by a typical mixed western diet, so they have little effect on most people’s iron status.

Some plant-based foods that are good sources of iron, such as spinach, have low iron bioavailability because they contain iron-absorption inhibitors, such as polyphenols.

Table 2: Selected Food Sources of Iron
Food	Milligrams per serving	Percent DV*
Breakfast cereals, fortified with 100% of the DV for iron, 1 serving	18	100
Oysters, eastern, cooked with moist heat, 3 ounces	8	44
White beans, canned, 1 cup	8	44
Chocolate, dark, 45%–69% cacao solids, 3 ounces	7	39
Beef liver, pan fried, 3 ounces	5	28
Lentils, boiled and drained, ½ cup	3	17
Spinach, boiled and drained, ½ cup	3	17
Tofu, firm, ½ cup	3	17
Kidney beans, canned, ½ cup	2	11
Sardines, Atlantic, canned in oil, drained solids with bone, 3 ounces	2	11
Chickpeas, boiled and drained, ½ cup	2	11
Tomatoes, canned, stewed, ½ cup	2	11
Beef, braised bottom round, trimmed to 1/8” fat, 3 ounces	2	11
Potato, baked, flesh and skin, 1 medium potato	2	11
Cashew nuts, oil roasted, 1 ounce (18 nuts)	2	11
Green peas, boiled, ½ cup	1	6
Chicken, roasted, meat and skin, 3 ounces	1	6
Rice, white, long grain, enriched, parboiled, drained, ½ cup	1	6
Bread, whole wheat, 1 slice	1	6
Bread, white, 1 slice	1	6
Raisins, seedless, ¼ cup	1	6
Spaghetti, whole wheat, cooked, 1 cup	1	6
Tuna, light, canned in water, 3 ounces	1	6
Turkey, roasted, breast meat and skin, 3 ounces	1	6
Nuts, pistachio, dry roasted, 1 ounce (49 nuts)	1	6
Broccoli, boiled and drained, ½ cup	1	6
Egg, hard boiled, 1 large	1	6
Rice, brown, long or medium grain, cooked, 1 cup	1	6
Cheese, cheddar, 1.5 ounces	0	0
Cantaloupe, diced, ½ cup	0	0
Mushrooms, white, sliced and stir-fried, ½ cup	0	0
Cheese, cottage, 2% milk fat, ½ cup	0	0
Milk, 1 cup	0	0

Goiter

Jan 272017

Goiters: Abnormally Large Thyroid Glands

A goiter is an abnormally large thyroid gland. A goiter develops either because the whole gland is swollen or the gland has multiple growths or nodules on it. While some people with a goiter have no symptoms, others may have symptoms of an overactive or underactive thyroid.

Causes of goiters include:

Iodine deficiency— A goiter may be caused by not getting enough iodine through the foods you eat.

Thyroiditis— This condition is an inflammation of the cells in the thyroid that may cause the thyroid to produce too much or too little thyroid hormone.

Graves’ disease—autoimmune disorder which causes hyperthyroidism. Grave’s disease causes the body to produce a protein called thyroid-stimulating immunoglobulin that mistakenly attacks the thyroid, causing it to overproduce thyroid hormones and swell in size.

Hashimoto’s disease— autoimmune disorder in which antibodies damage thyroid cells, leaving fewer cells to produce thyroid hormones. The pituitary gland, which controls your thyroid, stimulates the thyroid to produce more hormones, making the thyroid swell.

Thyroid nodules— Nodules are overgrowths of tissue that may overproduce thyroid hormone or may not cause any symptoms. Rarely, nodules may contain cancer cells.

Thyroid cancer— Cancerous cells may grow in nodules on the thyroid.

www.regenerativenutrition.com/natural-supplements-cure-cancer-cancers-tumors.asp

Soy. Soy has been linked to Goiter development as it contains phytoestrogens which disrupts thyroid function often also causing elevated TSH levels.

Epsteine-Barr Virus

Jan 272017

Epsteine-Barr Virus

The classical symptoms of mononucleosis are fatigue, fever, sore throat and swollen lymph nodes; however, people may have all or only some of these symptoms.
controlling-epstein-barr-virus-using-larrea-tridentata

Viral-infection-treatment-vitamin-C

Eat plenty of fruits and vegetables, such as:

Freshly prepared juices like, carrrot/apple/beet/lemon
Strawberries
Tomatoes and tomato juice
Citrus fruits like, camu camu
Red and green bell peppers
Broccoli
Sweet potatoes or yams

natural-supplements-cure-epstein-barr-virus

The causes of Epstein-Barr virus (EBV) are not fully understood, but there are definite associations with Chronic Fatigue Syndrome and it is common for those with EBV to have Intestinal Parasites and Candida.

A comprehensive nutritional program will boost the immune system – a natural and effective way to treat Epstein-Barr and its related health problems. There are two specific natural remedies we recommend for Epstein-Barr – Olive Leaf Extract and Collodial Silver, combined with Zell Oxygen,

Epstein-barr-virus-symptoms-treatment

(interview transcript with Dr Aviva Romm about EBV)

Herbal cure by Dr Aviva:

Top 5 Herbs & Supplements for Epstein-Barr Virus

*All can be taken daily for up to 3 months. Please check with your healthcare practitioner
before adding new supplements to your life.

*Zinc Citrate: Immune supportive; in excess of 60 mg/day can be toxic.
Take 30-60 mg with food daily to avoid nausea.
*St John’s Wort: Antiviral and relieves depression.
Take 300-600 mg/day of products standardized to 0.3% hypericin and/or 3-5% hyperforin.
*Lemon Balm: Antiviral and relieves stress and anxiety.
Take 300-1200 mg daily in tea or capsules, or 40-60 drops of tincture 1 to 3 times daily.
*Licorice: Antiviral, anti-inflammatory and an adaptogen.
Take 150-300 mg daily.
*Echinacea: Anti-inflammatory and antiviral.
Take 300-500 mg up to three times daily.

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