It's Time for Change

Many people are overwhelmed with the idea of eating well. Just thinking about what kind of changes they will need to make to their daily lifestyle puts their head into a spinning frenzy. Where does one even begin? I think the first step should be to retrain the brain...the overall concept of what "eating well" means. Does it mean you cannot enjoy the food you consume? Absolutely not, but a considerable amount of people think that is exactly what needs to happen.


I have written quite a few articles now on challenging mainstream notions of healthy eating. I also want you all to know that you can do it while enjoying your food. Acknowledging and pleasing your taste buds is what will help you stick to the program! And in the process, you can look your best. I promise you.


I am living proof. I eat and live exactly like I write about. My family does as well. Of course, we also exercise, abstain from drugs, tobacco, alcohol, and stimulants. I even got ready for my competitions using the same principles! The most recent competition I was in, the Max Muscle Naturals in Anaheim, California, was March 2006. The only changes I made to my nutrition plan, was in my carb intake. Three months prior to the show, I used a carb cycle plan I wrote up for myself. I had a low carb day, which was never less than 50 grams of carbs per day, then medium carb day, followed by a high carb day, and I repeated this for the three month duration.


I thought you might like to see the pictures of the event. Usually, I am softer (a little more filled out), but still lean and athletic-looking. My eating plan, for the show, helped accent my cuts. I took first place in my class.

Gut and Psychology Syndrome: Part II

A child or adult who eats a diet high in difficult-to-digest carbohydrates such as grains and processed foods will continue to encourage the underlying condition of gut dysbiosis. In addition, many problems with gut flora begin with an unnatural growth of the fungus, Candida albicans. This often occurs when the body’s production of hydrochloric acid is inadequate to break proteins into peptides before entering the small intestine. When insufficiently digested food enters the small intestine, the pancreas in turn does not get the signal to release adequate pancreatic juices. Because people with GAPS lack healthy bacterial flora, they also lack production of enzymes called peptidases. These enzymes normally are produced by the enterocytes on the microvilli of the small intestine and will further break down proteins and carbohydrates into usable nutrients. With poor flora, the mucosal lining of the intestinal tract also becomes damaged and leaky gut syndrome develops.

But what exactly happens in the gut that can upset brain chemistry? Undigested carbohydrates, poor digestion and Candida overgrowth result in the production of the chemicals ethanol and acetaldehyde, which can have profound consequences on brain chemistry and development. We all know that alcohol is extremely toxic, especially to a developing fetus or a child. Many other toxins and bacteria fostered by poor digestion are routinely found in stool samples of patients with GAPS, many of which produce neurotoxins that can result in autistic behavior. Vaccinations in children with unhealthy gut flora and the concomitant digestive and immune system problems puts an enormous strain on the immune system, as well.

What, then, are the solutions to turn poor digestion into one that helps the patient thrive? Dr. Campbell-McBride outlines a nutrient-dense dietary plan that is totally void of grains and even dairy foods at first, and which provides high quality, organically grown meats, poultry, fish, nuts, eggs- especially raw egg yolks- cooked non-starchy vegetables, fresh fruit, bone broths, traditionally fermented foods, and ample traditional fats. She suggests supplements of cod liver oil, fish oil, digestive enzymes, a stomach acid supplement and probiotics to rid the stomach of bacterial growth and help develop healthy intestinal flora.

Campbell-McBride focuses on removing foods that feed the Candida overgrowth, cause morphine-like peptides or an allergic response with a diet free of grains, sugar and conventional dairy foods. After the gut flora is improved, she recommends adding homemade yogurt gradually and eventually cheeses. Once the stomach acid is normalized, a healthy gut flora is developed, nutrient-rich foods take the place of depleted foods, the intestinal tract heals and digestion is repaired, then both mental and physical health improvements are sure to follow.

The gluten-free diet commonly prescribed for children with autism often does not lead to improvements, according to Campbell-McBride, because the gluten-free foods on the market are really just another form of nutrient-deficient junk food that fosters the growth of Candida and contributes to poor digestion. While Campbell-McBride suggests problems with milk, she does not discuss the differences between pasteurized milk and raw milk from grass-fed cows. Many parents have found that whole raw milk greatly improves the symptoms of autism in their children. Additionally, she recommends the replacement of flour with ground nuts but does not mention the soaking process that makes nuts more digestible.

Although Campbell-McBride’s pivotal work focuses on the correlation between digestive problems and brain disorders, learning disabilities and mental illness, we must not underestimate the possibility that these same digestive disorders are at the heart of the exponential increase in degenerative illness in the western world. We obviously need a paradigm shift when looking at the cause and treatment of what is ailing us. Dr. Campbell-McBride provides an excellent starting point.

That concludes the review by Pirtle and Turner. I agree with their assessment of Dr. Campbell-McBride’s work. I especially like the part where they explain that when a baby is born, it acquires the flora of the mother during its passage through the birth canal. I would like to add, however, that conventional medical professionals give women antibiotics today, for the exact purpose of killing the “bacteria” present in the birthing canal, supposedly to avoid passing infection to the baby. Instead, they are effectively killing the baby’s first immune system. I strongly recommend, to all women, that they at least consider not allowing antibiotics if they choose to have a conventional birth. The flora, or good bacteria, in the mother’s birth canal is absolutely necessary to the health of the baby.

Gut and Psychology Syndrome: Part I

It seems to me that the vast majority of American society is quick to use genetics as a crutch in providing an explanation for many of the conditions prevalent today. Take for instance the increasing number of people with brain disorders such as autism, ADD, ADHD, dyslexia, Tourette’s Syndrome, and so on. People, especially children, are suffering from these afflictions, more so today than ever before. So what is inherently wrong with our genetics now, that was fine just a couple decades ago?

This is a topic of great interest to me. I have been asked many questions about natural treatment options, usually from befuddled mothers, just trying to understand what their child is going through and struggling to cope themselves. I do not know how many of you are familiar with GAPS, or the Gut and Psychology Syndrome. Dr. Natasha Campbell-McBride, MD, wrote a book, detailing findings from her research in this area, called Gut and Psychology Syndrome: Natural Treatment for Autism, Dyspraxia, ADD, ADHD, Dyslexia, Depression, and Schizophrenia. I truly think she is on to something momentous. To give a recap of key points of this book, I found a review on the Weston A. Price website, done by Kathryne Pirtle and Dr. John Turner, DC, CCSP, DIBCN:

Just as Dr. Weston Price sought to identify the parameters that fostered poor health in his patients, so too does Dr. Natasha Campbell-McBride advance our understanding of the underlying factors present in a growing percentage of people suffering from brain disorders and mental illness. Genetics cannot explain the exponential increase in these health and developmental problems, says Dr. Campbell-McBride, because genetic changes work much more slowly. Through studying the health of hundreds of patients with autism, learning disabilities, psychiatric illness and other problems, Campbell-McBride discovered that in virtually all cases these children and adults suffer from digestive problems, often of a severe nature. Through her research, she has determined a distinct correlation between unhealthy intestinal flora, poor digestion and toxicity from chemicals created by undigested foods, which can severely affect brain chemistry. She coins this relationship the Gut and Psychology Syndrome, or GAPS.

But if a child manifests problems such as autism or ADD/ADHD at an early age, how can that child have already developed poor digestion? The causes are familial and generational, explains Campbell-McBride. Just as Dr. Price ascertained that without adequate nutrition, each generation would produce less healthy children- so Campbell-McBride postulates that poor intestinal flora and digestion are passed down from one generation to the next.

When a baby is born, it acquires the flora of the mother during its passage through the birth canal. If the mother has a history of antibiotic or contraceptive use and poor digestive health, her flora will likely be unhealthy. If she does not breast feed her baby, the gut flora of the child will be further compromised. The infant will often develop digestive problems such as colic, bloating, flatulence, diarrhea, constipation, feeding difficulties, and so on. The child usually has frequent ear infections treated with many rounds of antibiotics, which only make the situation worse.

Poor bacterial flora and digestion are at the heart of serious health problems. When children are born with intestinal bacterial imbalances or gut dysbiosis, they tend to have a compromised immune system and are prone to illness. Hippocrates stated that “All diseases begin in the gut;” and the father of modern psychiatry, Phillipe Pinel, said, “The primary seat of insanity is the region of the stomach and intestines.”

EWG exposes FDA plan to push mercury-laced seafood

A friend of mine e-mailed this story to me a few days ago. I have not been a big fan of the FDA's for quite some time now, but I'll admit that I am a bit shocked that the EPA is in on this travesty. With a slew of conditions such as ADD/ADHD, autism, Tourette's Syndrome and other neural disorders, it would seem socially irresponsible to recommend that the public consumes any more toxic heavy metals than necessary. I applaud the EWG for standing up to the BIG guys by continuing to support the LITTLE guys. Read on:

FDA Urges Pregnant Women to Consume More Mercury-Laced Seafood

Washington Post, Lyndsey LaytonPublished December 12, 2008

The Food and Drug Administration is urging the government to amend its advisory that women and children should limit how much fish they eat, saying that the benefits of seafood outweigh the health risks and that most people should eat more fish, even if it contains mercury.

If approved by the White House, the FDA's position would reverse the government's current policy that certain groups -- women of childbearing years, pregnant women, nursing mothers, infants and children -- can be harmed by the mercury in fish and should limit their consumption.
The FDA's recommendations have alarmed scientists at the Environmental Protection Agency, who in internal memos criticized them as "scientifically flawed and inadequate" and said they fell short of the "scientific rigor routinely demonstrated by EPA."

The FDA sent its draft report, a copy of which was obtained by The Washington Post, to the White House Office of Management and Budget as part of the FDA's effort to update the existing health advisory. The report argued that nutrients in fish, including omega-3 fatty acids, selenium and other minerals could boost a child's IQ by three points.

The greatest benefits, the FDA report said, would come from eating more than 12 ounces of fish a week, which is the current limit advised for pregnant women, women of childbearing age, nursing mothers and young children.

FDA spokesman Michael Herndon declined to discuss the draft report. "As a science-based regulatory agency we periodically and routinely review and analyze scientific evidence about health effects of FDA-regulated products," he wrote in an e-mail. "We do not comment on draft reports that are undergoing internal review."

Benjamin H. Grumbles, the EPA's assistant administrator for water, said, "EPA is working closely with other agencies in the scientific review of this report to better understand the risks and benefits of fish consumption."

The FDA and the EPA both play a role in protecting the public from mercury contamination. The EPA investigates and regulates mercury and other contaminants in recreationally caught fish, while the FDA regulates mercury in seafood sold in markets and restaurants. States rely on the federal agencies in issuing their own advisories.

In 2004, the two agencies issued their first joint advisory, suggesting that women of childbearing age, pregnant women, nursing mothers, infants and children stop eating four species of fish considered especially high in mercury: swordfish, shark, tilefish and king mackerel. At the same time, the government advised limiting consumption of other mercury-contaminated fish.

Mercury can damage the neurological development of fetuses and infants. Recent studies have suggested that mercury may also pose a health risk for adults, including an increased risk of cardiovascular disease.

The two agencies are supposed to work together to regularly review the advisory, but EPA sources said the FDA went ahead with its own proposal earlier this year, not consulting the EPA until the document was nearly finished.

The Environmental Working Group, an advocacy organization, wrote yesterday to EPA Administrator Stephen L. Johnson and urged him to fight the FDA's recommendations.
"This is an astonishing, irresponsible document," said Richard Wiles, the environmental group's executive director. "It's a commentary on how low FDA has sunk as an agency. It was once a fierce protector of America's health, and now it's nothing more than a patsy for polluters."

Kathryn Mahaffey, who was the EPA's top mercury scientist until she left the agency in August to become a lecturer at George Washington University School of Public Health, said the FDA used an "oversimplified approach" that could increase the public's exposure to mercury. But Gavin Gibbons, a spokesman for the National Fisheries Institute, applauded the FDA's efforts. "This is a science-based approach," he said. "And you start to see a picture emerge that shows the clear benefits of eating seafood outweigh the risks of a trace amount of mercury in fish."

Traditional Diet Guidelines

Here's a great list to live by, in regards to a lifestyle of traditional healthy eating:

• Eat whole, unprocessed foods

• Eat beef, lamb, game, organ meats, poultry, and eggs from pasture-fed animals

• Eat wild (not farm-raised) fish, shellfish, and fish roe from unpolluted waters

• Eat full-fat milk products from pasture-fed cows, preferably raw and/or fermented, such as raw milk, whole yogurt, kefir, cultured butter, whole raw cheeses, and fresh and sour cream

• Use animal fats, especially butter, liberally

• Use traditional vegetable oils only- extra-virgin olive oil, expeller-expressed sesame oil, small amounts of expeller-expressed flax oil, and the tropical oils- coconut oil and palm oil

• Eat fresh fruits and vegetables- preferably organic- in salads and soups, or lightly steamed with butter

• Use whole grains, legumes, and nuts that have been prepared by soaking, sprouting, or sour leavening

• Include enzyme-enhanced lacto-fermented vegetables, fruits, beverages, and condiments in your diet on a regular basis

• Prepare homemade meat stocks from the bones of chicken, beef, lamb, and fish and use liberally in soups, stews, and sauces

• Use filtered water for cooking and drinking

• Use unrefined salt and a variety of herbs and spices for food interest and appetite stimulation

• Make your own salad dressing using raw vinegar and natural, traditional oils

• Use natural sweeteners in moderation, such as raw honey, maple syrup, date sugar, coconut sugar, dehydrated cane sugar juice (sold as Rapadura or sucanat), and stevia powder

• Avoid alcohol

• Cook only in stainless-steel, cast-iron, glass, or good-quality enamel- don’t use aluminum cookware

• Do not use a microwave oven

• Use only natural, food-based supplements

• Get plenty of sleep, exercise, and natural light

• Think positive thoughts and practice forgiveness

Cholesterol: Part II

In my own path to find the truth about fats and an overall healthy diet, I found many studies on this particular topic. When I went back to original studies, and not someone else’s interpretation of the study at hand, I was overwhelmed. There are too many for me to include here but three, of particular interest, that I will.

All of these studies involved women and high cholesterol levels. The first was published in the journal Circulation in 1992. A workshop was conducted at the National Heart, Lung, and Blood Institute, which found that high cholesterol levels in women, even as high as 1000 mg/dl, is not a risk factor for heart disease. On the contrary, they found that low cholesterol is much more dangerous, resulting in acute bouts of depression, lethargy, and memory loss (to name a few).

The second is a 1989 study published in the Lancet in Paris. They found that women with very high cholesterol levels actually lived the longest and also had the least amount of morbidity (death with disease). Women with very low levels had five times the death rate. Lastly, in 2003, the British Medical Journal published a study from the researchers at the University of British Columbia, which concluded that statin drugs (cholesterol reducers), offer no benefit in preventing heart disease for women. Some patients even complained of memory loss and depression shortly after beginning the drugs.

So what is to blame for coronary heart disease? In large part, oxidized cholesterol:

Contrary to what you’ve heard, cholesterol is not the cause of heart disease, but rather a potent antioxidant weapon against free radicals in the blood. Naturally produced in the body and naturally present in the foods we eat, it’s a repair substance that actually helps heal arterial damage.

However, heat and oxygen can damage cholesterol just as they do fats. Damaged, or “oxidized”, cholesterol can injure arterial walls and lead to a pathological plaque buildup in the arteries. Both of these changes can result in heart disease.

That’s why we recommend that you avoid foods that contain damaged cholesterol, such as powdered eggs and powdered milk (which manufacturers add to reduced-fat milk, yogurt, and other dairy products to give them body-without stating this fact on the label). Ironically, when you choose reduced-fat milks in order to avoid heart disease, you consume the very form of cholesterol that can cause heart disease (Enig, M., et al, p. 52).

Cholesterol: Part I

According to conventional medicine today, cholesterol is the villain. The common belief is that it is the primary cause in growing numbers of coronary heart disease and obesity, even in children. This is called the lipid hypothesis, which is a three-step process. Step 1 is when you eat a diet high in saturated fats and cholesterol (animal fats), resulting in high levels of cholesterol in the blood. This in turn, leads to atherosclerosis (step 2), which then clogs blood vessels, and finally, coronary heart disease (step 3).

The vast majority of the public has been led to believe, over the past five decades, that this hypothesis is fact. However, there is extensive scientific evidence that actually contradicts this information! “Fundamentally, the war on saturated fats stems from a misperception about the effects of saturated fatty acids on cholesterol levels (Enig, M. & Fallon, S., Eat Fat Lose Fat, pp. 23-24).“ Unfortunately, because of misinformation and poor evaluation of the data on this subject, recommended total blood cholesterol levels are getting lower and lower, and animal fats are looked upon with open hostility. But what is cholesterol?

Cholesterol is often referred to as a fat, but it’s actually a heavyweight alcohol with a hormone-like structure that behaves like a fat, being insoluble in water and in blood. Cholesterol, however, has a coating of a compound called a lipoprotein, which makes it water soluble so it can be carried in the blood.

Lipoproteins are described in terms of their density. Generally speaking, high-density lipoproteins (HDL) carry cholesterol away from the cells to the liver, and low-density lipoproteins (LDL) carry cholesterol to the cells. We speak of HDL as “good” cholesterol and LDL as “bad” cholesterol. However, both HDL and LDL play critical roles in body chemistry (Enig, M., et al, p. 24).

Benefits of Cholesterol:

• Your body uses cholesterol to make hormones that help you deal with stress and protect against heart disease and cancer.

• Your body needs cholesterol to make all the sex hormones, including androgen, testosterone, estrogen, progesterone, and DHEA.

• Your body uses cholesterol to make vitamin D, vital for the bones and nervous system, proper growth, mineral metabolism, muscle tone, insulin production, reproduction, and immune system function.

• The bile salts are made from cholesterol. Bile is vital for digestion and assimilation of dietary fats.

• Cholesterol is needed for proper function of serotonin receptors in the brain. Since serotonin is the body’s natural “feel-good” chemical, it’s not surprising that low cholesterol levels have been linked to aggressive and violent behavior, depression, and suicidal tendencies.

• Mother’s milk is especially rich in cholesterol and contains a special enzyme that helps the baby utilize this nutrient. Babies and children need cholesterol-rich foods throughout their growing years to ensure proper development of the brain and nervous system.

• Dietary cholesterol plays an important role in maintaining the health of the intestinal wall. This is why low-cholesterol vegetarian diets can lead to leaky gut syndrome and other intestinal disorders.

• Finally, the body uses cholesterol to repair damaged cells. This means that higher cholesterol levels are actually beneficial. Meyer Texon, M.D., a well-known pathologist at New York University Medical Center, points out that indicting fat and cholesterol for hardening the arteries is like accusing white blood cells of causing infection, rather than helping the immune system to address it.