Is Coffee Good for You?

I remember when I was growing up many people who were trying to live a “healthy” lifestyle avoid all caffeine, even that in chocolate. Of course, our idea of what is healthy changes over the years. It used to be that fat was the culprit to avoid. Now, it is carbohydrates. Next it will be….your guess is as good as mine.

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With coffee, there is actually some strong evidence that it is a healthy choice for most people. Many studies have shown coffee to be a brain protector that could help prevent Parkinson’s and Alzheimer’s disease. There are also studies indicating that coffee might decrease the risk of diabetes. And there are compounds in coffee besides caffeine that could be beneficial. For instance, chlorogenic acid is the active ingredient in the popular weight loss supplement Green Coffee Bean Extract.

For a small percentage of the population, these benefits might be outweighed by some potential health concerns. About 12% of us have a genetic variation in a caffeine-detoxifying enzyme, known as cytochrome p450 1A2, which leads to slower breakdown of caffeine. One study indicated an increased risk of heart attack among individuals with these genes who drank coffee. The risk increased with higher coffee intake. Likewise, coffee drinkers with these variations had higher risk of breast cancer in another study. The study seemed to indicate that if they didn’t drink coffee they had a slightly lower risk of breast cancer than the rest of the population.

So how do you know if you are in this 12%? Genetic testing is now a viable option since it has become inexpensive. Many people with this genetic variation can tell because caffeine will affect them longer or even cause strange symptoms. They might notice that a cup of coffee with supper or even lunch or breakfast keeps them awake at night.

For everyone else, some caffeine seems like a safe and possible protective part of the diet, but to quote one of my herbal medicine instructors, “the proper dose for this herbal medicine is 1-2 cups per day.” Over reliance on coffee to keep us energized might be masking underlying health issues to need to be addressed.

Simple Homemade Nourishing Face Oil

A few weeks ago, I ran out of my favorite moisturizer Dr. Hauschka’s Rose Day Cream. I wasn’t ready to spend another $43 or $54 or however much it is for more, so I decided to create my own face moisturizer that would provide some of the same benefits. I mixed up a combination of some of my favorite nourishing face oils and couldn’t be happier with the results, especially for the small amount of time and money I put into it. Over the years, I have made nearly every type of body product from lotions to bubble bath at home. Making a lotion or moisturizer is one of the most complicated usually, but my facial oil was both the easiest and the best yet.

Nourishing Face Oil
½ ounce argan oil
½ ounce rosehip oil
5-15 drops of lavender essential oil
Optionally add the contents of one vitamin E softgel to help preserve it

Combine ingredients in an essential oil bottle or other dropper bottle.
Apply 3-6 drops to clean skin. I apply it after my toner while my skin is still slightly moist. I rub it on my palms and pressed the oil onto my face more than rubbing it in.
If you still love something about your current moisturizer, try mixing a drop or two of this oil blend into it every day to give it an impressive boost.

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I chose these ingredients because they had the nourishing properties that I look for in a moisturizer for the face. Both the argan and rosehip oil are high antioxidants to protect the skin from environmental damage. Rosehip oil has been popular for years among people in the know. It can help rejuvenate skin and balance out uneven skin tone when used over time. It is high in vitamin C, which may help restore collagen for skin elasticity. Rosehip oil is also noted for its soothing and anti-inflammatory properties, which can be helpful for red and irritated skin.

Argan oil is considered to be nearly a miracle when it comes to helping keep the skin looking younger. In addition to sharing many of the anti-inflammatory and rejuvenating qualities of rosehip oil, many people notice smoother skin in just a month of using it. Other people report it helps balance out sebum production thereby clearing up acne prone skin. It absorbs quickly so my skin doesn’t stay oily long after applying it.

I chose lavender essential oil because I love putting it on my face. In the summertime, I like to mix a few drops into some aloe if I have been out in the sun. It makes my face tingle a tiny bit, but is gentle enough for sensitive skin. Lavender is considered to be an antimicrobial and anti-inflammatory essential oil that isn’t as harsh and drying as tea tree oil.

Of course, this recipe can be very easily altered for your skin type. I have dry skin and am old enough to be thinking about preventing wrinkles. For acne prone or scarred skin, consider added tamanu oil instead of rosehip oil. Jojoba is another very popular oil for nearly all skin types. And I know that not everyone loves lavender as much as me, so choose rose, bergamot, lemongrass, chamomile or another one of your favorite essential oils instead.

If you like this recipe as much as me, it is easy to make an extra bottle or two to share with friends for the holidays. I bet they will love it too.

Is Vitamin K2 the New Vitamin D?

Vitamin D has received a lot of interest in the last few years as an essential nutrient to possibly help prevent serious health issues. Not as much thought has been given to its helper Vitamin K, but I think this is going to change. Several of the conditions that are thought to be associated with vitamin D deficiency, such as osteoporosis, cardiovascular disease, and cancer, as also linked with vitamin K deficit.

Like vitamin D, vitamin K is a fat-soluble vitamin that occurs in several forms. The most commonly known form is vitamin K1, which is necessary for proper blood clotting. Vitamin K2 is the form that is gaining interest right now for its importance in bone and heart health. Sources of vitamin K2 are natto (fermented soybeans), tempeh, grass fed butter and beef, eggs, cheese, and possibly sauerkraut and other fermented vegetables. It is also sold as a dietary supplement under the name MK-7, which stands for menaquinone-7 the scientific name for vitamin K2.

Swiss cheese

Most of what vitamin K does in the body is help different protein handle calcium, but it is through the appropriate use of calcium that vitamin K has so many benefits.
Vitamin K helps certain proteins hold on to calcium. For instance in bone formation, a protein called osteocalcin needs vitamin K to be able to deposit calcium in the bones. This is why the combination of calcium, vitamin D, and vitamin K was superior for helping improve bone density than was calcium and vitamin D alone in a 2012 study.

Some recent studies have linked calcium intake to increased hardening of the arteries. My hypothesis is that if we don’t have adequate vitamin K2, taking calcium may be an issue for heart health. Vitamin K2 is an essential part of a protein in our artery walls that helps prevent calcium from being deposited in the arteries. Indeed, a few studies have demonstrated that higher vitamin K2 intake is associated with lower rates of cardiovascular disease. So I always tell my patients if they take calcium, make sure they also have adequate levels of vitamin D and vitamin K2 to help ensure the calcium is going to the bones where we want it and not to the arteries.

Gluten Free Coconut Flour Pancakes for the Holidays

I find this time of year to be a great one for experimenting with food. I am not as busy with farm chores, and the cooler weather makes me want to stay warm in the kitchen.

Recently, I have been experimenting more with gluten free baking. Nothing fancy. I have just been wanting a little diversity in what I am eating while still keeping it healthy and delicious.

This last part can be a challenge because many gluten free items are lower in fiber than the whole grain versions I would have normally chosen. So, I started experimenting with coconut flour because it is high in fiber and healthy fats. Coconut also has some antiviral benefits that may help us stay healthy during the holidays. But the pancakes I made with just coconut flour were too coconut for me. It was nearly like I was eating a macaroon. Don’t get me wrong. I love macaroons, but that coconut flavor and texture wasn’t what I wanted in a pancake.

This is my less strict version of coconut flour pancakes where I added other grains and flours to find a balance between health and taste. I find them to be so tasty that I eat them with just butter and no syrup. This cuts out additional pointless sugar in my diet.

coconut flour pancakes

Coconut Flour Pancakes
3 eggs
¼ cup yogurt
¾ cup milk (or can drop the yogurt and use 1 cup of milk)
1 tablespoon honey

¼ cup coconut flour
¼ cup flaxmeal (aka ground flax seeds)
¼ cup cornmeal

½ cup gluten free flour (I used a mixture of arrowroot and potato starch)
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt

Butter or coconut oil for cooking

Beat eggs until frothy. Combine yogurt and all but ¼ cup of the milk. Stir in honey, coconut flour, flaxmeal, and cornmeal to soak while the mix up the remain ingredients.

In a medium size, mix the remaining dry ingredients. Mix wet ingredients into dry ingredients. Add remaining milk if mixture is too thick.

Preheat griddle or pan and grease with butter or coconut oil. Ladle 1-2 tablespoons onto hot pan for each pancake. Cook for a few minutes on each side until browned.

Gluten Free Experiment

My mom is gluten sensitive so I knew I had at least a 50% chance of having the genes that can predispose one to gluten issues. I had experimented with going gluten free before and hadn’t found gluten to be a problem for me. Since these issues can manifest as we get older, I still was paying attention in case I developed a sensitivity later. Recently, I did notice digestive discomfort and bloating after I ate meals with lots of wheat in them.

So now I am going to be gluten free for 2 weeks. At the end of the two weeks, I am going to do a gluten challenge where I will eat a normal serving of wheat with all three meals on one day. This is a step that a lot of people skip. It helps us know how big of a deal it is for us to eat wheat or gluten. Without this step, I see people often slowing adding gluten back to their diets and not knowing whether to associate it with the symptoms they are having.

I don’t believe that everyone needs to go on a gluten free diet, but foods high in gluten are over consumed in America. This is partially due to the convenience of burger buns and wheat tortillas for making inexpensive foods for on the go. But overconsumption of wheat and other high gluten foods might be contributing to health issues in all people. Dr. Perlmutter claims that all grains in high amounts are bad for our brains. Another research found that gluten may cause some degree of leaky gut in all people. Again this doesn’t mean that everyone needs to be gluten free. I would like to see follow up research done on this new idea, and even if this theory is correct, we can rely less on wheat in our diets, but don’t have to eliminate it entirely necessarily unless it is a real problem for us.

Leaky-Gut-SI2

Gluten is a protein in wheat made up of smaller molecules called gliadin. Gluten is primarily useful for making bread since its stretchy nature allows bread to rise. When it comes to quick breads like pancakes, muffins, cornbread, and cookies, other flours can be easily substituted like the Bob’s Red Mill Gluten Free All Purpose Baking Flour. Your pancakes might not hold together quite as well, but they will often be lighter and fluffier. There are of course some tricks to learn about gluten free cooking such as coconut flour cannot be substituted in a one-to-one fashion for wheat flour. You use ¼ cup coconut flour for every cup of flour and add extra eggs to the recipe. I find the best success from using a mixture of gluten free flours. For instance, if I make pancakes with the Bob’s Red Mill Gluten Free flour, I also add cornmeal and flaxmeal to give it a more whole grain texture.

Overall, I am not eating very many of these substitute foods. Mostly I am eating foods that have always been gluten free such as vegetables, meat, quinoa, beans, nuts, etc. But here are a few of my favorite substitute products for when I want something that would normally have wheat in it:

Udi’s Gluten Free Bagels

Rudi’s Gluten Free Multigrain Bread (But my mom disagrees. She like Canyon Bakehouse 7-Grain Bread)

PaloWraps

Against The Grain Pizza (and everything else they make)

Applegate Gluten Free Chicken Tenders (a coworker who isn’t gluten free likes these better than the regular version)

Amy’s Gluten Free Indian Aloo Mattar Wrap

Blake’s Gluten Free Chicken Pot Pie

Blue Diamond Nut Thins

WOW Baking Company Chocolate Brownies

Jennie’s Gluten Free Macaroons

And last but not least the Gluten Free Chocolate Ganache Cupcakes from A La Carte

If get accidentally glutened or want to cheat on rare occasion, try the GlutenEase enzyme from Enzymedica.

New Hope for Migraine Sufferers

Migraines are not all the same. People can have different symptoms and different triggers, but the misery and disruption they can cause is pretty consistent.

headache

Another thing that many migraine sufferers have in common is an inability to process certain vitamins. Recent studies have revealed that people with migraines, especially with auras, are more likely to have genetic variations in the enzymes that activate folic acid. They are more likely to have elevated homocysteine, a compound that can be a marker for a lack of appropriate B vitamins that our nervous systems need. Elevated homocysteine can be toxic to nerve cells and is associated with increased risk of heart disease.

One still needs to determine and reduce migraine triggers, but there is hope that regular intake the active form folate, known as methyltetrahydrofolate or methylfolate, can reduce the sensitivity to those triggers. For people with this genetic variation, it is also important to avoid the common form of folic acid added to some supplements and many processed foods. And always take B12, again the methyl form of B12, when you take any form of folate.

I am already seeing good results with this approach with my patients. Just a month ago, I had a patient try a new product called Eye Folate, made by a local eye doctor that contains these vitamins plus others for nerve and eye health. Her recent report to me was, “I’ve essentially had no migraines since I started it! So it looks like it’s working, thank you!”

For many migraine sufferers, products like these could be an important part the solution to help prevent this common and debilitating issue.

Probiotics for Weight Loss

Every year I find myself wanting to write another blog about probiotics, but you can’t blame me. There is a huge amount of research going on right now about the microbiome, a term referring to the complex community of abundant microorganisms that live in and on our bodies. Several recent studies are showing connections between these beneficial bacteria and maintaining a healthy body weight.

One study demonstrated a possible link between antibiotic use in children and a tendency toward weight gain. The study showed that especially boys tended to gain excess weight if given antibiotics in the first year of life. The authors suggested that doctors be more selective about giving antibiotics to infants and toddlers. Many parents push the doctors for antibiotics even for viral infection like colds that will not be helped by the antibiotics. Other times it is appropriate or even critical for antibiotics to be used. For these instances, it would be appropriate to take probiotics afterward even though studies have not been done yet to show if can help prevent weight gain after antibiotic use.

Previous studies have shown that obese people tend to have less diversity of bacteria living it the gut. To explore whether this was a cause of obesity or the effect of it, another research team gave mice the bacteria from sets of twins where one was obese and the other was lean. The mice that got the bacteria from the obese people gained weight, while mice that received bacteria from the lean people didn’t. The mice that gained weight didn’t eat more than their leaner companions. Later, those obese mice were given the bacteria from the lean people and lost weight. This benefit only occurred when the mice were also given a low-fat, high fiber diet. Without the fiber and other nutrients, the bacteria that support healthy weight seem to not flourish.

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Lactobacillus gasseri is one probiotic that is of particular interest for weight loss. A 2013 study had 210 overweight participants consume fermented milk that either contained no Lactobacillus gasseri, a moderate amount of Lactobacillus gasseri, or a large amount of it. After 12 weeks, both groups getting the Lactobacillus gasseri lost belly fat while the control group saw no change. Lactobacillus gasseri is available in probiotic capsules such as Kyo-Dophilus.

There are numerous health benefits from having a healthy population of bacteria living in our digestive tracts and helping us to maintain healthy weight is just one of them. Likewise, taking probiotics is just one component of maintaining healthy weight. Eating high fiber and nutrient rich foods helps the good bacteria thrives and provides our bodies with balanced nutrition to help us thrive too.

Natural Ebola Prevention Strategies

So far there are no new confirmed cases of Ebola in the United States, but there have been 5000 false alarms since Thomas Duncan’s diagnosis in Dallas. This tells you how worried people are. On one hand, the Ebola virus has a particularly high mortality rate. On the other hand, Ebola is not as easy to spread as other viruses. The chance that we really need to worry about this is the United States is low, but this seems like a good time to review immune support and antiviral basics since we will have our normal viral infections to cope with as the cold weather hits.

First practice basic hygiene. This is washing your hands before you touch your face, especially your eyes, nose, mouth, or open wounds. Ebola is spread through bodily fluids and it not spread through the air, though scientists are worried about Ebola mutating to this type of dispersal.

The key to preventing colds and flu and possibly to surviving an Ebola epidemic is having a strong immune system. Ebola weakens the immune system. Survivors of past Ebola outbreaks seemed to have stronger and faster immune responses compared to those who didn’t survive. As my Ayurvedic colleagues point out, “For an infection like Ebola, which has no apparent clinical cure, natural reinforcement of the immune system may represent an oasis of hope in the desert of fear and panic.” So start with the lifestyle basics: healthy diet, moderate exercise, proper hydration, and adequate sleep.

For basic wintertime immune support, I also add probiotics, vitamin D, and vitamin C to my daily routine. When it comes to fighting viruses, some of my favorite supplements are colloidal silver, oregano oil, elderberry, and medicinal mushrooms.

None of these have really been studied with Ebola so we have to extrapolate from what we know about other viruses and remember that not all viruses are the same. For instance, elderberries have been shown to slow the replication of influenza viruses, but this does not mean that it is going to work with all viruses. On the other hand, colloidal silver has shown benefit from a wide array of viruses.

Agarikon

Agarikon

Other agents that might be theoretically useful are turmeric and agarikon. Turmeric could be useful in two ways. As an inflammation modulator, it could calm excessive inflammation that contributes to tissue damage and depletes the immune system. Turmeric also activates an enzyme called heme oxygenase-1, which in test tubes has been shown to reduce Ebola replication. Agarikon is a medical mushroom available in some of my favorite immune supporting blends like MyCommunity and MycoShield from Host Defense. Agarikon, like colloidal silver, has the potential to be active against a wide array of viruses and the other mushrooms in the blends are great immune supporters.

Please remember that all of this information is speculative since this virus it too new for us to have the studies that we would want to make confident claims. But strengthen your body and immune system to help prevent the more likely threats of colds and flu and donate to some of the many funds providing aid to those suffering in Africa.

Stevia Beats Artificial Sweeteners For Blood Sugar

When I learned that artificial sweeteners are contributing to blood sugar problems, I decided that I needed to review the research on stevia to see how it compared. It turns out the news is good on stevia.

A recent and very thorough study on artificial sweeteners demonstrated that they are contributing to higher blood sugar levels after meals. The study showed that people consuming artificial sweeteners have different bacteria living in their gut. Then, healthy people who didn’t use artificial sweeteners were given saccharin for 6 days. Four out of the seven developed high blood sugar. The researchers used mice to determine that changes in gut bacteria were the cause. These new bacteria contributed to the absorption of some of the carbohydrates we don’t normally absorb. These new bacteria seem to make it as if we had eaten a higher carbohydrate meal. In studies on rats, saccharin, sucralose (Splenda), and aspartame (Equal and NutraSweet) were all shown to have equal negative effects on gut bacteria and blood sugar. The researchers are suggesting that these artificial sweeteners are contributing to both diabetes and obesity.

Stevia

Stevia

So this left me with the question of whether stevia might do the same thing. Stevia is a plant from South America that is now popular as a natural non-caloric sugar alternative. But unlike the artificial sweeteners, stevia holds promise of helping people with blood sugar problems. Participants eating stevia-sweetened foods before a meal showed lower blood sugar and insulin levels after the meal compared to participants given aspartame or sugar-sweetened foods. The study also showed that eating stevia before a meal didn’t lead to increased calorie consumption during the meal. Many other studies are pointing to stevia as an agent that may help with insulin resistance, the issue responsible for most cases of diabetes.

Stevia is very sweet and can have an aftertaste somewhat similar to artificial sweeteners. I find it helpful to use a little bit less than I think I need so that my food is not overly sweet. This cuts down on the aftertaste too. I am also a big fan of the flavored stevia liquids, such as the cinnamon flavored on I like to put in my tea. To read more about stevia and xylitol, the other sugar alternative I use sometimes, here is a great article from LifeExtension.

Grain-free Nachos: A delicious way to eat your veggies

I created this recipe less because I wanted to avoid grains and more because I wanted to find another delicious way of eating more vegetables. When it comes to health, we seem to get more benefit from adding healthy foods to our diet as opposed to cutting out the bad ones. Increased vegetable consumption is one of the more important things we can do for our health, along with eating fruit, nuts, legumes, reduced-fat dairy, whole grains, and fish.
A recent Swedish study found that men who ate healthier diets reduced their risk of heart attack by 18%. When combined with 4 other healthy habits, they reduced their risk by 80% compared to men who did none of these things. These healthy habits were drinking alcohol in moderation, not smoking, exercising, and avoiding excess belly fat.
This study only included Swedish men, but clearly we can guess that these healthy choices could make a huge difference for anyone.

This recipe uses several of the foods on the list of healthful foods used in this study. Eating peppers in particular has been linked to lower rates of Parkinson’s disease.

Grainless nachos #1

Grain-free Nachos

3-4 peppers (I used poblanos, but bell peppers are fine)
1 cup cooked beans
1-2 cups reduced fat Monterey Jack or other cheese
½ – 1 cup onions, chopped
½ cup sliced black olives
1-4 jalapenos, sliced (I use Jalapenos En Excabeche that I make from this recipe)
1 cup tomato, chopped
1 avocado, chopped

Optional additinal toppings: sour cream, guacamole, seasoned meat, chopped green onions, cilantro, shredded lettuce or other greens, salsa or pico de gallo, or whatever else sounds good

Cut peppers in half and remove the cores.
Flatten with your hand onto a baking sheet.
Toss on the beans, cheese, onions, black olives, and jalapenos.
Bake at 425 degrees for 20-25 minutes until the cheese starts to brown and peppers get a little bit soft.
Sprinkle tomatoes and avocado and anything that you like on top and serve.
Note: In these pictures, I was making a double batch because they make awesome leftovers when reheated.

Grainfree nachos finished