Tag Archive | nutrition

Tips for Seasonal Allergy Sufferers

Mar6

It is Springtime…and the trees and flowers are in bloom.  For seasonal allergy sufferers, this is not such an enjoyable experience.  But, I am here to share some tips that may make your Spring a little easier.

From a Traditional Chinese Medicine (TCM) perspective, respiratory allergies are related not only to the function of the energy of the Lung (which also includes the nose, sinuses, throat, and windpipe), but also to the function of the digestive system, or Spleen Qi.  (For more information on how digestion affects our immune and other body systems, refer to Nutrition Part 2 post).  Together, the Lung Qi and the Spleen Qi contribute to what is known as the Defensive Qi, which acts as a shield for our bodies, keeping us from being so sensitive or vulnerable to allergens, bacteria and viruses.

Keeping all of this in mind, there are several things you can do to minimize your allergic reactions:

1.  Eliminate dairy products from your diet. This includes anything made from cow’s milk, goat’s milk or sheep’s milk, including yogurt, cheese, sour cream, ice cream, cottage cheese, feta and all creamy or cheesy dressings and soups. Animals’ dairy products are very difficult for humans to digest, depleting the Spleen Qi, and often creating a lot of excess mucous (or Dampness) in the digestive and respiratory systems, which restricts breathing airways, and traps more allergens in the respiratory passages for the body to react to.

Eliminating dairy products usually results in a clearing out of excess mucous within 3 to 8 weeks, and a much less reactive respiratory system.

2.  Determine if you have any “gateway” allergens.  Dairy products can also be quite allergenic themselves, even if you don’t have obvious digestive distress after eating them. For many people, they can act as what I refer to as a “gateway” allergen. This means that consuming dairy products could make you more allergic to other eaten or inhaled substances.

An example that comes to mind is a woman my mother knew when I was young, who was only allergic to her cat when she ate eggs. And I’ve had many patients who, once they eliminated dairy products, were no longer allergic to trees, grass or dust. In fact, my own husband’s allergy and asthma problems were reduced by about 80% when he eliminated dairy products.

The most common “gateway” allergens are dairy, wheat, eggs, soy and corn. Interestingly, all of these common “gateway” allergens are also considered to be Dampness forming foods, according to TCM.

It would be a good idea to get a food allergy test done, to find out which foods your system reacts to.  As you eliminate the worst offenders from you diet, you may find that your respiratory allergies clear up as well. (If you need one, I can supply you an easy-to-do food allergy test kit.)

3. Avoid sugar.  While sugar itself isn’t an allergen, it is a burden for both the Spleen Qi, and the immune system, often making it more reactive against allergens, and less effective against pathogenic microbes. Sugar also feeds many of the microorganisms that the immune system needs to keep at bay on a daily basis, making you more susceptible to colds, flu’s and other infections.

4.  Take probiotics. These supplements are comprised of the beneficial bacteria that line our digestive and respiratory systems. These helpful micro-organisms assist our immune system in keeping populations of harmful bacteria, viruses, parasites and yeasts in check. Taking antibiotics, corticosteroids or chemical nasal sprays can destroy large numbers of our beneficial bacteria, leaving us more vulnerable to future infections.

Unfortunately, modern life expose us daily to chemicals that kill these vital allies: fluoride and chlorine in tap water, many types of medications, and antibiotics in meat, dairy and poultry are the most ubiquitous sources. While we can never fully restore all of the colonies of beneficial bacteria that should be living in our bodies, we can do our best to restore as many of them as possible with a high quality, multi-strain supplement. (I do carry high quality probiotic supplements if you would like to get them from me).

5.  Avoid being outside in early morning, or at dusk.  This is when the most offending allergen plants are in bloom, and the pollen concentrations are the highest.

6.  Keep your home’s windows closed, and the A/C fan running, to filter the indoor air.  Be sure to change your air filter every 30 days during high pollen seasons. Consider getting your carpets steam cleaned, or replacing them altogether. Wood, laminate or tile is much better than carpet for chronic allergy sufferers. (If you need the name of a good carpet cleaner in the Tampa Bay area let me know.)

7.  Be sure you don’t have an indoor mold problem. This is a very common issue in the damp conditions of Florida, and it can be very dangerous. I’ve treated many extremely ill patients who lived in homes that had mold problems which were ignored or treated improperly. If you have even the slightest suspicion that you have a mold problem, you owe it to yourself to get your home inspected. (Let me know if you need a referral to a good mold inspector and/or mold remediator in the Tampa Bay area).

8.  If you still are suffering, please call for an appointment.  You may just need some acupuncture and Chinese herbs to finally bring you relief.  For some great testimonials on the effectiveness of acupuncture and herbal treatment for allergies, check out the testimonial page on my website.

Have a wonderful Spring!

Dawn Balusik

727-475-4710

 

 

Chocolate Decadence Smoothie

Nov2

(recipe:  vegan, gluten-free, sugar-free)

Sometimes you just have to have some Chocolate!  This green smoothie is a great way to quell your worst chocolate cravings AND have your body thank you!

Chocolate Decadence:

3 large handfuls spinach, romaine or leaf lettuce
1 apple, core removed
1 cup almond milk
2 Tbsp cacao powder (raw, if you can get it), or carob powder (if you prefer).
2 Tbsp raw hemp seeds or raw cashews, or 1/2 avocado
2 to 4 dried dates (pits removed; soaked in water for 30-60 mins to soften).

Put all ingredients into blender and blend until smooth.  Enjoy!

Optional Additions to Chocolate Decadence:
1.  Add 2 Tbsp natural almond or peanut butter for a “reese’s cup” version.
2.  Add 2 to 4 drops peppermint extract for a “peppermint patty” version.
3.  Add 1/2 cup cherries for a “chocolate covered cherries” version.
4.  Add 1 banana for a “chocolate covered banana” version.

Dawn Balusik, AP, DOM

Apple Pie Smoothie

Oct16

Recipe (vegan, gluten-free, no added sugar)

If you’ve been enjoying apple season like I have, try this green smoothie that is a new twist on an old favorite….

Ain’t Your Grandma’s Apple Pie:
2 apples, cores removed
2 handfuls kale, spinach or other greens
1/4 cup raisins
1/8 cup almonds (about 6 to 8 almonds)
1 tsp hemp seeds or chia seeds
1 tsp cinnamon
1 tsp apple pie spice or sprinkle of cloves
1 cup water

Put all ingredients into a good blender and blend until smooth.  Add more water if it is too thick.

In Oriental Medicine, apples are said to benefit the stomach, spleen and lung.  They stimulate the appetite, relieve diarrhea, clear heat, and moistens the lung.

They are also medicinal for the liver and gall bladder, to help thin bile that is too sludgy, and to help soften cholesterol-based gall stones.

Apples contain calcium, potassium, iron, sodium, phosphorus, Vitamins A, C, and B1 and B2, niacin, fiber and flavones.

Enjoy!

Everything Cookies

Sep26

Recipe (Vegan, no refined sugar, low fat, can be made gluten-free)

When you just need a cookie, these are the favorite around our house.  We don’t make them often, because we avoid sugar, flour and oil.  But I adapted this recipe to reduce the amount of oil needed, and to replace the white sugar.  This is taken from several cookie recipes in the book, “Vegan Cookies Invade Your Cookie Jar” by Isa Chandra Moskowitz & Terry Hope Romero.

Everything Cookies (adapted by Dawn):

1 very ripe banana, medium
1/6 cup canola oil
1/6 cup applesauce, unsweetened
1/6 cup dark agave nectar (raw)
1/6 cup brown rice syrup
2 Tbsp Xylitol natural sweetener
3/4 cup all-purpose flour, or gluten-free all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
2 cups rolled oats (gluten-free oats if you prefer)
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/2 cup vegan chocolate chips

1.  Preheat oven to 350 F.  Lightly grease two baking sheets.

2.  In a mixing bowl, mash the banana well.  You can use a fork or your hands.  Add the oil, applesauce, agave, brown rice syrup, and xylitol and mix with a strong fork.  Add the flour, baking soda, salt and cinnamon and mix until the dry ingredients are just moistened.  Add the oatmeal, walnuts, cranberries and chocolate chips and mix well.  It is actually good to use your hands for mixing when using oats, to make sure the oats get nice and moist. If the dough is very slippery, add a few extra tablespoons of flour – it really depends on how big your banana was.

3.  Scoop the dough into scant 1/4 cup portions (a floured 1/4 cup measuring cup works well for this), and place on cookie sheet about 2 inches apart.  If they want to fall apart, just press them together with your hands.

4.  Bake for 10 to 12 minutes until lightly browned.  Let them cool on the cookie sheet for 2 minutes before transferring to wire rack.

(for an even lower-fat, lower sugar cookie, skip the chocolate chips).

Enjoy!

Dawn

Awesome Asian Kale Salad

Apr13

Recipe (vegan, sugar-free & gluten-free)

I have made this salad several times, doubling the recipe, and taken it to parties.  Amazingly, even though most people would say they don’t like kale, (especially raw kale), this salad is completely devoured within an hour of setting it out.  And many people demand to know the recipe.  So, here it is…

SALAD:

1 bunch kale, ribs removed, thinly sliced
2 small carrots, peeled and shredded
1 red, yellow or orange bell pepper, diced
1/4 cup toasted pumpkin seeds
2 Tbsp sesame seeds

DRESSING:

3 cloves garlic, minced
1 tsp grated fresh ginger
1.5 Tbsp sesame or canola oil
2 Tbsp water
2 Tbsp Bragg’s Aminos (you can use Tamari or Soy Sauce instead, if you prefer).
1.75 Tbsp apple cider vinegar (or brown rice vinegar)

1. Combine kale, carrots, and bell pepper in large bowl.
2. Prepare the dressing.  In  a small bowl, combine all the dressing ingredients and mix well.
3. Pour the dressing over the kale mixture and marinate for at least 1 hour.  The longer the salad marinates, the stronger the dressing flavors will be, and the softer the kale leaves will become.
4.  Toss with pumpkin seeds and sesame seeds before serving.

(Note:  if you really want the kale leaves to be soft, you can get your hands into the mix, and massage each leaf with the dressing, being sure each surface is well coated, before leaving it to marinate).

Enjoy!

Dawn Balusik, AP, DOM

Plant-Based Meal Ideas

Jul16

As I teach my patients the benefits of a more plant-based diet, many are at a loss for how to create plant-based meals.  Below are some meal suggestions that may make this transition easier.

For health, we need to increase vegetables, whole grains, legumes, fruits, nuts, fiber and water, and to decrease processed foods, refined grains, sugars, animal products, dairy, hydrogenated oils (ie. trans fats), excess salt, artificial sweeteners and chemical additives/preservatives.  So, be sure to read labels to avoid these unnecessary ingredients.

See how many different colors of vegetables/fruits you can get into one meal.  Eat a rainbow variety of whole foods daily, with at least one green veggie during at least 2 meals per day.  And have fun creating new, tasty dishes!

BREAKFAST OPTIONS:

High-fiber, low-sugar cereal with milk alternative (like soy milk, rice milk, almond milk or coconut milk) and fresh or dried fruit (like grapes, peaches, berries, raisins, prunes, figs) and/or nuts.

Whole grain cooked cereal (like slow-cooked [not instant] oatmeal, brown rice, oat bran, creamy buckwheat or rice bran cereal) with fresh or dried fruit and/or nuts.  With or without milk alternative.

Congee.  (see Easy to Digest Foods post).  This is a thin porridge used in China as a breakfast.  You can make it from 1 part any whole grain, cooked overnight in a crock pot with 5 parts water.  You can add fruits, vegetables, herbs or spices to give it interest.

100% whole grain bread/toast with natural peanut (or almond) butter and/or low-sugar jam, unsweetened applesauce, fruit puree, or raw, local honey. (no artificial sweeteners).

100% whole grain pancakes with unsweetened applesauce topping, or raw local honey, and fresh fruit.

Fruit smoothie from the blender.  Example: 1 banana, 1 cup berries, 2 large handfuls spinach, 1 cup water. You will only taste the fruit, but will also get the benefits of the greens!   (There are hundreds of smoothie recipes online. The best choices are “green smoothies” which contain green veggies, but taste like fruit.  See Green Smoothie Post and Green Smoothie Recipes for more info. )

Green Puddings – similar to green smoothies, but made with less liquid and are poured over fresh fruit and nuts.  (See Green Pudding Recipes).

Leftovers from dinner.

LUNCH  & DINNER OPTIONS:

Salad with lots of fresh vegetables, and perhaps fresh or dried fruits, seeds or nuts.  Choose a non-dairy based salad dressing like a vinaigrette, a ginger dressing, a lemon-tahini dressing, hummus, salsa, guacamole or just squeeze of lemon.

100% whole grain bread, pita, flatbread or tortilla, or soft corn tortilla with any combo of vegetables, beans, guacamole, hummus, salsa, tabouleh, or veggie burger patty.

Make pizza from 100% whole grain bread, pita, or flatbread, with marinara sauce and chopped vegetables, dried Italian herb seasoning and optional cheese alternative (soy, rice or almond).

Soup with a vegetable broth, tomato base, or bean base, such as minestrone, vegetable, black bean soup, vegetable barley, lentil soup, squash soup, vegetarian chili, etc.

Baked potato or sweet potato, or baked winter squash with non-dairy toppings (like guacamole and/or salsa, or cinnamon on the sweet potato or squash.)

Steamed or sauteed vegetables with garlic and spices, by themselves, or served over brown rice, millet, or quinoa, or wrapped inside of a whole grain tortilla, pita or soft corn tortilla.

Brown rice, millet, or quinoa with any combo of beans or vegetables, and any variety of non-dairy sauce such as salsa, tomato marinara sauce, curry sauce or Oriental style tamari, teriaki, or Bragg’s Aminos.

Pasta made from whole grain, corn, quinoa or brown rice with marinara sauce, steamed or roasted vegetables, or chopped fresh vegetables.  Wilted spinach is an nice addition to warm pasta dishes as well.

SNACK OPTIONS:

Fresh whole fruit  – apples, bananas, oranges, grapes, berries, plums, prunes, figs, etc.  Dip fresh cut fruit in peanut or almond butter.

Nuts: like walnuts, almonds, cashews, peanuts, etc.  (Avoid those with excess salt or flavorings.)

Fresh cut cucumbers, celery, bell peppers or carrots dipped in hummus, guacamole, natural peanut butter or almond butter.  Apples with peanut/almond butter and cinnamon.

Natural tortilla chips (baked, not fried), with salsa, hummus, beans or guacamole.

100% whole grain bread/toast with natural peanut butter and low-sugar jam, unsweetened applesauce, fruit puree, or raw, local honey (no artificial sweeteners).

Baked potato or sweet potato, or baked winter squash with non-dairy toppings (like guacamole and/or salsa, or cinnamon & honey on the sweet potato or squash.)

Smoothie or pudding from the blender (See Breakfast options).

BEVERAGE OPTIONS:

Purified water  (drink 2 to 3 quarts daily, depending on your size and activity level).

Non- Caffeinated Herbal Tea or Red Tea (this counts as part of your purified water intake).

Green or White Tea (home brewed, not pre-made).

Black Tea (home brewed, unsweetened, or sweeten it yourself with stevia, xylitol or honey. Limit to 2 cups daily).

Organic coffee (limit to 6 oz daily).  Organic decaf coffee (limit to 12 oz daily).  (Use soy, almond or coconut milk creamers).

Fresh squeezed fruit and/or veggie juices (no sugar added).  Dilute all juices with water to 50%-25% strength, to reduce the blood sugar spike reaction.  (It is better to eat the whole fruit or veggie!)

If you drink alcohol, limit to 2 or 3 drinks per week.  (The best choice for most people is red wine.)

FOR WEIGHT LOSS:  (in addition to the suggestions above…)

Eat more fibrous vegetables, greens, whole beans and fruits than grains, starchy vegetables, or potatoes.

Avoid all processed foods, such as breads, crackers, tortillas, nut butters, jams, cold cereals, veggie burgers, cheese alternatives and milk alternatives, etc.  Aim to eat foods only in their whole, natural state.

Avoid all sugars, sweeteners, alcohol and white flour products.

Avoid fats and oils in cooking, sauces and dressings.  Limit nuts to 1 oz. daily.  Limit avocadoes to 1/4 daily.

For more resources to learn about plant-based meal options read any of Dr. Joel Fuhrman’s books, and see the Educational page on Nutrition on this blog.

Happy Eating!

Dawn Balusik, AP, DOM
727-475-4710

Nutrition, Part 3: Animal Foods in the Diet

Jun6

excerpts published in Tampa Bay Wellness, June 2011

Nutrition, Part 2 discussed Nutrition from a Traditional Chinese Medicine (TCM) viewpoint.  The TCM recommended diet is: Whole foods with about 80-90% of the diet as vegetables, cooked whole grains and beans/legumes; 5-10% fruit and nuts, and 5% animal-based foods.

Animal-based foods in TCM:

The TCM recommended diet includes small amounts of animal-based foods. They are not the central part of any meal; instead, they are an occasional accent in meals that are vegetable and whole-grain based. Why so little? Because animal-based foods are rich and heavy, and according to TCM, this makes them likely to promote pathogenic Dampness-formation in the body, contributing to a myriad of diseases. (See Part 2 for explanation of Dampness).

But, animal-based foods are not entirely excluded from the TCM diet, because it is thought that, in small amounts, they help build more Qi and Blood in the body. The TCM diet is what I most often recommend; it is relatively easy to implement, and it is far superior to the standard American eating pattern, so the majority of those who adopt it experience marked health improvements.

However, for myself, my family, and for those seeking a more profound level of health, who feel they are up to it, I part from TCM on the issue of animal foods, and prefer a 100% plant-based (vegan) diet, with no animal-based foods at all. This is due to 3 main health-related reasons:

  1. The poor Qi quality of animal-based foods: Current animal-rearing practices are so unhealthy that, in my opinion, the Qi in these products has been rendered more harmful than helpful.
  2. The latest research shows that animal-based foods contribute to several disease processes in the human body, including heart disease and cancer.
  3. Modern nutritional research has found that consuming animal-based food is unnecessary for good health.

Let’s explore these, one by one:

Reason 1: The Poor Qi Quality of Animal Foods:

Up until about 60 years ago, all animal food products were inherently organic, free-range, hormone-free, antibiotic-free, and grass-fed. Because food animals ate their natural diet of grass, meat was rich in omega-3 fats (which help reduce inflammation). They were also leaner and, from a TCM view, their meat had better Qi, because they lived much healthier and happier lives than their modern-day counterparts.

In stark contrast, the meat, dairy and eggs that are available today, as a result of being fed an unnatural diet of grain, sugar, soybeans and animal-byproducts are filled with omega-6 fats (which promote inflammation), have a higher percentage of saturated fat, and fewer beneficial elements.

Many livestock, poultry and egg-laying hens do not have access to fresh air or sunlight.  They are also kept in such large numbers, small cages, and close quarters that they lack the ability to stretch their limbs, turn around, or perform natural behaviors.  All of these conditions create physical and psychological abnormalities leading to disturbing aberrant behaviors toward themselves and each other.

These animals are also unable to move away from their own or each other’s excrement, creating hygiene problems. To combat the spread of infection, ranchers use frequent doses of antibiotics on all of their animals, sick or not, which contributes to the development of antibiotic-resistant super-bacteria, and exposes people who consume meat and dairy to these antibiotics and super-bacteria.

Because meat and dairy producers make more money by increasing production volume and speed, food animals are treated with various growth hormones. We ingest these with their meat or dairy, and they wreak havoc with our bodies, including our endocrine (hormonal) systems.

These animals live very unnatural, unhealthy, and unhappy lives. In my opinion, the Qi coming from these foods cannot be healthy enough to benefit our own Qi, but instead places a burden on our health.

What about Organic, Grass-Fed or Free-Range?

While these are certainly better, there are some factors to consider. Hundreds of labels can be found in grocery aisles for “healthier” meat, eggs and dairy. It is difficult to know what they really mean. For example:

Several companies have created their own agencies to certify their meat organic, setting and breaking their own standards as they see fit. Even if the label says “USDA Certified Organic,” (no antibiotics or growth hormones), it doesn’t necessarily mean grass-fed, free-range, or given the environment to perform natural behaviors.

Likewise, if the package says “grass-fed”, it doesn’t necessarily mean organic, free-range, or even that the animal was fed only grass. Many cattle start out on pasture for their first 6 – 12 months before spending the rest of their lives on a feedlot; some companies label this “grass-fed.”

With the exception of live poultry, the USDA has no regulations on the terms “free-range” or “cage-free,” so all egg, beef, pork, and lamb producers can use these labels freely.  The only requirement for “free-range” poultry is that it had access to outdoors for some unspecified amount of time (5 minutes qualifies) each day.

As you can see, no label addresses everything, and every label is subject to misinformation or misinterpretation.

If you do choose to eat meat, eggs or dairy, it is really best to find a local, organic farm/ranch that you can actually visit, to learn about their specific animal-rearing practices, so you know for sure what you are getting.

What about Seafood?

Farm-raised sea foods are also raised in overcrowded conditions, routinely medicated with antibiotics, and fed unnatural diets that change the balance of beneficial nutrients. In fact, farm-raised salmon are so unhealthy that their flesh is grey, so dye is injected to make them appear pink.  Even wild-caught seafood is risky, since nearly all fish-supporting waters are now contaminated with mercury, dioxins, and hundreds of other toxins from industrial pollution.

If you do choose to eat seafood, then wild-caught, smaller fish are the best choices.  Avoid the large species like tuna, swordfish, and shark, as their large size means they have had more time to collect more toxins in their tissues. Smaller fish like anchovies and sardines have lower concentrations of toxic elements.

Reason 2: Animal-based foods are harmful:

Research shows that eating animal-based foods, even in small amounts, contributes to many diseases common in Western culture, including heart disease and cancer. Here are just a few examples:

In his book, The China Study, which involved a 20-year long look at 6500 people from 65 counties across China, T. Colin Campbell, PhD states, “Consuming animal-based protein increases blood cholesterol levels.  Saturated fat and dietary cholesterol also raise blood cholesterol, although these nutrients are not as effective at doing this as is animal protein.” Also, “In rural China, animal protein intake averages only 7.1 gr/day whereas Americans average a whopping 70 gr/day….Even these small amounts of animal-based food in rural China raised the risk for Western diseases.”

Dr. Campbell also found, that casein, the most abundant protein in cow’s milk, is a strong promoter of cancer cells, in all stages of cancer development.

Dr. Neal Barnard reports on a Japanese study that women who follow meat-based diets are eight times more likely to develop breast cancer than women on a plant-based diet. Harvard studies show that regular meat consumption triples colon cancer risk while a Cambridge University study links dairy products to an increased risk of ovarian cancer.

Studies of the Seventh-day Adventists found that those who avoided meat altogether showed significant reductions in cancer risk as compared to those who ate modest amounts of meat.

Reason 3:  Animal-based foods are Unnecessary:

“It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including…vegan diets, are healthful, nutritionally adequate and….are appropriate for individuals during all stages of the lifecycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes.”

Dr. Benjamin Spock, in the latest edition of his world-famous book, Baby and Child Care, advocates a vegetarian diet for children, and no longer recommends dairy products after the age of 2. He says that children who grow up getting nutrition from plant foods rather than meats are less likely to develop weight problems, diabetes, high blood pressure and some forms of cancer.

Good sources of amino acids (protein) are green and leafy vegetables (yes, really! Green plants provide protein to animals as muscular as bulls and horses). Protein is also abundant in beans (including soy), lentils, and nuts.  If you are a bodybuilder or otherwise require more protein, great vegan protein-shake powders made from pea, rice and hemp proteins can be found online and in most health-food stores.  Some recommended brands are Life Basics, Plant Fusion, Vega, and Sunwarrior.

Rich sources of calcium are found in green and leafy vegetables (such as kale, collard greens, swiss chard, turnip greens), beans, dried figs, tofu and broccoli.

Rich sources of iron include dark green leafy vegetables, beans, lentils, tofu, spinach, swiss chard and beet greens.  (In fact, my own blood iron levels increased when I switched to a vegan diet!)

Omega-3 fatty acids can be obtained from flax seeds, chia seeds, walnuts, and extracts of algae (the type most used in infant formulas, since it can be cultivated in clean fermentation tanks).  Other beneficial fats include avocados and nuts/seeds.

Lastly, I recommend taking a high quality multi-vitamin/mineral (whether you are vegan or not).  Crop soils have been greatly depleted, so most all of our food is much less nutritious than it used to be. A high-quality, plant food-based multivitamin will help ensure that you are not missing anything, including B-12. Recommended brands include New Chapter and Garden of Life.

Conclusion:

While I greatly respect Traditional Chinese Medicine’s nutritional tenants, and use most of them in my clinic, my modern-day perspective has me conclude, for the reasons listed above, that animal foods are unnecessary, and actually dangerous (especially those that are available today) to optimal health. Instead, I prefer a whole-food, 100% plant-based diet.

Some people, though they have a desire to eat more plant-based, find it difficult to implement or maintain it at 100%.  If this is the case for you, please resist the temptation to feel that you have failed or could never do it.  Every plant-based meal you eat helps your body.  Just do the best you can, and stay positive.  Many people find that as they eat more plant-based meals, their tastes begin to change, such that they don’t really enjoy meat like they used to, and they actually start to crave vegetables.

If you have an interest in moving toward a plant-based diet and would like further guidance, check out the Plant-Based Nutrition books, websites and videos listed on the  Nutrition – Educational Resources and the Plant-based Meal Ideas pages on this blog.

Dawn Balusik, AP, DOM
727-475-4710

Nutrition, Part 2: Nutrition in Oriental Medicine

May4

excerpts published in Tampa Bay Wellness, May 2011

Nutrition, Part 1 introduced the idea of nutrition as medicine, and explained the value of consuming whole foods instead of processed or refined foods for health.  Now we will explore what Traditional Chinese Medicine (TCM) has to say about nutrition.

TCM Theory in a Nutshell

TCM views a person as a complex network of interrelated energetic systems, which include our organs, glands, cells, hormones and neurotransmitters, as well as our thoughts, attitudes and beliefs. Our physical, mental and emotional health is a direct manifestation of the functioning of these systems, and of the interrelationship between them. The quality of these interactions ultimately determines the quality of our overall Qi (“chee”), or vital life energy.

Chinese Medicine’s view is that all disease and illness stems from a disruption in the natural state of harmony between these systems and energies; a breakdown in the natural balance, or homeostasis in this network that makes up the whole of what we are.

Therefore, TCM focuses on re-establishing balanced relationships in the body, so that it can more quickly and easily heal current ills and avoid future ones.  A diagnosis in Chinese Medicine is a description of the specific type of imbalance, or “pattern of disharmony” that needs to be addressed.

TCM Nutritional Therapy

Nutritional therapy is one branch of TCM, which also includes acupuncture, herbal medicine, bodywork therapies, and gentle exercise. Just as specific acu-points and Chinese herbs can be used to treat individual TCM diagnoses, so can specific foods be used (or avoided) for their particular effects.

TCM classifies foods according to their effects on the body in several ways.  One is by thermal nature; each food can be grouped according to its post-digestive effect on the body, regardless of its physical temperature:  Cold, Cool, Neutral, Warm and Hot. (For clarity, when referring to the TCM concept, I will capitalize the word).  Another classification of food is flavor:  Bitter, Sweet, Salty, Spicy/Acrid and Sour, and the absence of flavor, Bland.

Each taste has a specific action on the body, and the stronger the flavor, the stronger its action. For instance, the Spicy flavor has a thermal nature of Hot or Warm; the spicier the food, the Hotter its post-digestive effect on the body.

Ideally, we should all be eating a balanced combination of (or moderate amount of) each flavor, of foods from the Neutral, Slightly Warming and Slightly Cooling thermal categories, though this balance changes depending on each individual’s condition.

Knowing how much an individual should be eating from each food classification is specific to his/her TCM diagnosis. To give a simplified example, people with very weak digestion who get chilled easily and have low energy should focus their diet on Warming, slightly Sweet and slightly Acrid foods. People with stronger digestion who tend to be hot, and have considerable inflammation need to consume more Cooling, Bitter and Sour foods.

In order to receive the most benefit from TCM Nutritional therapy for your health condition, I encourage you to seek the services of an acupuncture physician trained in TCM nutritional therapy. However, I will review some of the important key concepts here, which apply to most everyone, regardless of their individual diagnosis.

Digestion According to TCM

The quality of our digestion is paramount to our health. If we have poor digestion or absorption, we will not derive maximum nutritional benefit from food, no matter what we eat.  Therefore, TCM seeks to optimize digestive function and energy, referred to as the Spleen Qi (“chee”).

What does the spleen have to do with digestion? Well, “Spleen” is actually short for “Spleen-Pancreas.”  The ancient Chinese were actually referring to the two organs as one. Therefore, all of the functions that modern medicine ascribes to the pancreas and to the spleen (along with several other functions) are associated with the Spleen in Chinese Medicine: which includes digesting food, absorbing nutrients, regulating blood sugar, assisting immune system function and influencing the quality of the blood .

According to TCM, if our Spleen Qi is optimal, our food will be digested easily and we will have minimal food sensitivities, plenty of daily energy, a balanced metabolism and a healthy body weight, naturally.  Spleen Qi is so highly regarded in TCM that there is an entire school of thought which says nearly all chronic disorders can trace their origins back to the inhibition of the digestive Qi.

100 Degree Soup

To borrow from Bob Flaw’s, The Tao of Healthy Eating, our digestive system must transform the food we eat into a 100 degree “soup” before it can be broken down and used. The more our food is like a 100 degree soup before we eat it, the less stress it places on the digestion. This is why it is so beneficial to thoroughly chew our food, warm it in our mouths, and mix it well with saliva before swallowing. It also explains why TCM recommends eating warm soups, broths, and porridges, and sipping warm teas, especially for people with weak Spleen Qi.

 Avoid foods which are Iced, Frozen or Chilled

When we douse our 100 degree soup with chilled or iced foods or beverages, we can greatly impair our digestive function and weaken the Spleen Qi. The TCM diagnosis known as “Cold in the Middle” can create symptoms such as abdominal pain, bloating and cramping, watery diarrhea with undigested food in the stool, and vomiting. Over time, consuming iced or frozen items can contribute to long-term digestive difficulties as well as certain gynecological disorders.

Instead, it is preferable to drink warm or room-temperature beverages, primarily between meals, and avoid frozen desserts.

Moderate your Intake of Raw Foods

Most raw foods, including fruits and vegetables, are found in the Cold or Cooling thermal categories. Just as iced foods tend to put a chill on our 100 degree soup, so do many Cold category foods.  However, we shouldn’t necessarily avoid all raw foods. Raw vegetables and fruits are filled with beneficial vitamins, minerals, fiber and enzymes. The amount of raw food that is appropriate for a given individual is determined by his/her specific condition and TCM diagnosis.  This, again, is where the concept of moderation is important.

Some raw foods, however, are actually Warm category foods, such as garlic, onion, chive, ginger, chestnuts, pine nuts and walnuts.  So, when other raw foods are eaten, it is advisable to combine them with some of these Warm category foods to counter-balance the Cold nature of the raw foods.

Cooking vegetables Warms their thermal nature by partially breaking down (or digesting) the tough cellulose walls that surround each plant cell, so the nutrients inside are more accessible. Simply steaming, lightly sautéing or tossing them into a hot broth for several minutes can be enough to make them easier on the Spleen Qi.

Another way to energetically Warm your raw fruits and vegetables is by putting them though a blender. Green smoothies are a quick, easy and tasty way to increase your intake of whole fruits and vegetables, and blending helps to break down the tough cellulose walls that lock away the abundant nutrients. However, blending is not as Warming as cooking is, so I recommend adding a dash of Warming ginger, cinnamon, cardamom, nutmeg, or clove to your smoothies.

Avoid Foods Which Produce “Dampness”

In TCM, pathogenic Dampness refers to a murky type of residue that is a bi-product of incomplete or poor digestion. In TCM, a food is placed in the Dampness-producing category if it tends to burden the Spleen Qi digestive function such that Dampness is formed.  In fact, Dampness can be formed anytime the Spleen Qi is weakened.

According to TCM, Dampness accumulation in the body can manifest as water retention, excess body fat, excess mucous, yeast or bacterial overgrowth or infection, watery discharges, feeling of heaviness or stifling, certain types of headaches, and muzzy-headedness. Long-standing Dampness can eventually congeal into “Phlegm” which, according to TCM, can cause myriad other accumulation or congestive disorders including cysts, lipomas, nodules, tumors, arthritis, allergies, asthma, coronary artery disease, obesity and even psychosis.

If we are eating only whole foods, we are already avoiding many of the Dampness-producing foods; the more processed or refined the food, the greater its tendency to produce Dampness. This includes milled grains (flour) and bread. Rich, heavy foods tend to create Dampness, as does overeating at meals, eating too frequently and overdrinking of alcohol.

Milk, as lactation from another species of animal, is designed by nature to be made for baby cows (or goats), not humans, and it just so happens that dairy products are among the most Dampness/Phlegm-producing, mucous-forming foods that we consume.  (Non-dairy alternatives, made with rice milk, almond milk, or hemp milk are healthier options.)  (For a short video on how Dairy foods create pathogenic Phlegm in the body, click here.)

Sugars, sweeteners, and fruit juices have too much concentrated Sweet flavor, which depletes the Spleen Qi function and adds to Dampness.

Wheat also tends to produce Dampness; the recent boom in gluten-free products is a result of more people finding that they feel better by eliminating wheat.

Other Dampness-producers are eggs, concentrated fats and oils (including nut butters and fried foods), and meats, especially pork and beef.

Minimize Foods Which are Energetically “Hot”

While a small amount of Hot category foods can be helpful to our 100 degree soup to balance Cold category foods, and for those with very Cold or weak digestion, too much Hot category food can cause an imbalance known as “Stomach Heat” which may show up as stomach pain, acid reflux, heartburn, ulcers, and ravenous appetite.

This pathogenic Heat can combine with Dampness in the body and migrate to other areas causing inflammatory problems such as gallbladder disorders, constipation or diarrhea, hemorrhoids, inflammatory bowel conditions, arthritis, gout, urinary or gynecological problems, skin conditions, migraines, sleep disturbances, and emotional imbalances such as a “Hot” temper.

In addition to Spicy foods, other Hot category foods to use sparingly are lamb, venison, chicken, and coffee. Cooking methods that typically add too much energetic Heat to foods are grilling, barbecuing and deep frying. (Better alternatives are sautéing, boiling, baking, roasting or toasting).

 Emphasize Foods that Nourish the Digestive Qi

The basic TCM recommended diet, listed from most to least amount:

[  Fresh, cooked vegetables

[  Cooked whole grains

[  Cooked whole beans/legumes

[  Raw vegetables

[  Fresh fruit

[  Nuts

[  Animal Products (fish, meat, dairy)

Vegetables, cooked whole grains and beans/legumes should make up 80-90% of the diet; fruit and nuts 10-15%; and animal products only about 5%.

To further enhance digestibility, the whole grains and beans may be sprouted before cooking, and nuts may be soaked or roasted.

While this diet is very similar to the Macrobiotic diet, (literally meaning “Grand Life” diet) which was created using many TCM nutritional tenants, it is also remarkably aligned with those recommended by modern, physician-researchers such as Dr. Dean Ornish, Dr. Caldwell Esselstyn, Dr. Joel Fuhrman, Dr. Neal Barnard, T. Colin Campbell, Ph.D, and others: all of whom advocate eating a diet based on vegetables, beans/legumes, whole-food starches, fruits, nuts and seeds, and while minimizing or eliminating processed, refined foods, sweeteners, fats, dairy products and animal foods.

This type of diet has repeatedly been found to reduce rates of and progression of (and in some cases actually reverse) heart disease, cancer, diabetes, and other degenerative and auto-immune diseases . We will further explore these modern-day, nutritional researchers, along with their findings and recommendations in Part 3.

Qi Quality of Food

Another factor of importance in TCM nutrition is consideration of the quality of energy (Qi) that exists in the food we put into our bodies.  We are nourished not only by the molecular structure of foods, but also by their Qi. The higher the Qi quality in the food, the more beneficial for us.

The quality of a plant’s Qi is dependent on the quality of the soil, air, water and sunlight in which it grows. The quality of an animal’s Qi is directly linked to the quality of the environment, food and water that is provided, as well as the animal’s interactions with others.

The fresher, healthier and less processed that a food is, the more beneficial Qi that food contains and contributes to our bodies when we eat it. Here is a useful way to envision this concept:  Put a food in water, and see if it shows any signs of life. For example, we can put a freshly cut kale leaf or celery stick in water, and for a time the stem will continue to draw the water in and keep the leaf fresh, (like a bouquet of flowers).

Similarly, we can put raw whole grains, beans, nuts or seeds in water, and they will begin to sprout, as will the seeds from fresh fruit:  there are living processes still happening in that food, meaning there is higher quality Qi in the food. This is the best time to prepare and eat it, because this living Qi will be imparted to our own bodies.

The more time that lapses between harvest and consumption, and the more refined or processed, the less living Qi a food will have. This is why it is best to eat whole foods which are seasonal and locally grown, so they can be harvested when they are ripe and avoid losing vital Qi as they are shipped long distances to our local markets. This is also why it is better to avoid “seedless” varieties of vegetables and fruits, as well as foods that have been irradiated or genetically modified.

For more information about Nutrition in Oriental Medicine, see the books listed on the Educational Resources- Nutrition page of this site.

Part 3 will discuss the TCM viewpoint and the modern nutritional research regarding animal protein in the diet.

Dawn Balusik, AP, DOM
727-475-4710

Acupuncture & Oriental Medicine for Asthma

Mar17

Published in New Times Naturally, Oct 2006
by Dawn Balusik, AP, DOM

Asthma Basics:
Anyone who has had or is close to someone who has had an asthma attack knows the characteristic shortness of breath, wheezing, coughing and feeling of suffocation, as well as the nervousness, sense of helplessness, fear and even panic that ensues.

Asthma varies in severity, from mild wheezing and shortness of breath to life-threatening respiratory failure. In many cases, it requires constant awareness and management. Though the triggers vary from person to person, it has been determined that an inflammation of the airway leads to a contraction of the airway muscles, production of mucous and swelling of the airways. Asthma, like allergies, is an immune system imbalance,  leading to hypersensitivity, inflammation and broncho-constriction.

Though it can arise at any age, half of all cases first occur in children under age 10, affecting twice as many boys as girls. It is the cause of over 10 million school days missed per year, and it is the number one reason that children are hospitalized.

Asthma is on the Rise:
According to the Asthma and Allergy foundation of America, as of 2001, an estimated 17 million Americans suffer from asthma. 5 million are under age 18 (1 in every 20 children). Everyday, 14 Americans die from asthma. And, the Center for Disease Control expects that the number of Americans with asthma will rise to 30 million by the year 2020. Here in Tampa Bay, over 100,000 people have been diagnosed with this disease.

Not only is asthma on the rise, but in many cases our current medical technology is not able to keep up with it. I have met several very scared parents whose children are on 7 to 10 medications every day, and are making 2 to 4 visits to the E.R. each month.

Triggers of Asthma:
Asthma can be extrinsic: triggered by sensitivity to specific external allergens. Common extrinsic allergens include pollen, mold, animal dander, dust mites; irritants, such as cigarette smoke, household cleaners, room fresheners, candles, incense, paint, varnish, talcum powder, chalk dust and other air pollutants; as well as food additives including sulfites. Extrinsic asthma is often accompanied by other allergic symptoms such as eczema or sinus allergies.

Asthma can also be classified as intrinsic. Here, the specific allergen triggers cannot be identified. Most cases are preceded by a severe respiratory infection, and may be aggravated by lung irritants, emotional stress, fatigue, exposure to noxious fumes, hormonal changes, temperature and humidity changes. Many asthmatics have both intrinsic and extrinsic asthma symptoms. Other triggers include infection, sensitivity to medication, exercise, and gastric reflux.

Causes of Asthma:
Why do some people have asthma, and others do not? This is the subject of many studies, most of which have barely begun to scratch the surface. Here is a small sampling of some findings so far:

A study published in the Journal of Manipulative & Physiological Therapeutics, which involved 13,944 children over an 8-year period, led the Institute of Medicine to conclude that children who receive tetanus or diphtheria-tetanus-pertussis (DTP) vaccines have double the chance to develop asthma, and are 50% more likely to experience severe allergy-related symptoms, and 80% more likely to have sinusitis.

Also, a study published in the American Journal of Respiratory and Critical Care Medicine concludes that children who are exposed to cigarette smoke at an early age experience a decline in lung function, and a 50% greater chance of being diagnosed with asthma by age 6, than children who grow up in non-smoking families.

Yet another study shows that asthma is a potential side effect of artificial Hormone Replacement Therapy.

Common Treatments:
Most asthma is managed by pharmaceutical medications, which do a beautiful job of life-saving care. Given an emergency situation, pharmaceuticals are often the best option. But pharmaceutical medications do nothing to address the underlying cause of why someone has the disease. Nor do they promote overall health and wellbeing, or decrease the need for more pharmaceutical medication. In fact, the long-term use of asthma medications may actually be detrimental:

For example:
Bronchodilators are used to relieve coughing, wheezing, shortness of breath and difficulty breathing; their general side effects include nausea, vomiting, headaches, nervousness,restlessness, and insomnia, especially among children and the elderly.

Corticosteroids are used to decrease inflammation in the airways. They also reduce a person’s ability to cope with and recover from trauma, surgery and infection. Other side effects include hoarseness, dry mouth, suppressed growth in children, coughing, increased appetite, fluid retention, weight gain, mood swings, increased cholesterol, osteoporosis, thinning of the skin, diabetes, cataracts, and muscle weakness.

Antihistamines are used to relieve allergy attacks, which can contribute to asthma. They cause drowsiness, dry mouth, constipation, confusion, nightmares, nervousness, restlessnessand irritability. Other common asthma drugs can have side effects such as hives, abdominal pain, ulcers, seizures, vomiting blood, rapid heart rate, potassium deficiency, increased liver enzymes, reversible hepatitis, severe allergic reactions, and, in rare cases, even death.

Oriental Medicine for Asthma:
According to Oriental medicine, asthma symptoms are actually an indicator of an underlying health imbalance. Acupuncturists attempt to get to the root cause of the problem rather than just treat the symptoms. Oriental medicine works on the premise that the body, given the right conditions, has amazing healing capacities.

Chinese medicine is based on the idea that the human body is a reflection of the natural world. To stay healthy, it must maintain a balance between the passive and the dynamic energies: yin and yang, which can be represented by the opposing forces of cold and hot, night and day, wet and dry. Just as extremes of climate wreak havoc in the natural world, extremes within the body harm it.

As discussed earlier, asthma is an imbalance in the immune system. Oriental Medicine aims to reestablish and maintain internal balance; this builds the overall health of the person so that it is able to heal itself. When the underlying cause is taken care of, the symptoms resolve, and in the case of asthma, the triggers lose their impact.

Most often, in terms of Chinese medicine diagnostics, asthma is seen as a deficiency in the energy (or Qi “chee”) of the Lungs, Spleen or Kidneys, and an accumulation of Phlegm. These can be caused by inappropriate diet, food additives, toxin exposure, repeated upper respiratory infection, genetics, emotional strain, lack of exercise, overwork, and even the asthma medications themselves can contribute to deficiency. Usually it is a combination of these that set the stage for asthma.

Acupuncture for Asthma:
Acupuncture can reduce the frequency and severity of attacks: A study conducted at the Department of Anesthesia and Intensive Care in the University Hospital of Vienna showed that over 70% of patients with long-standing asthma reported a significant improvement of their ailments after ten weeks of acupuncture treatment.

In another study, Scientists at the Second Municipal People’s Hospital, Kaifeng City, China studied 192 patients suffering from bronchial asthma, all of whom were treated by acupuncture. There was a marked improvement in 76.5% of the patients.

Nutrition:
Many people are unaware that diet plays a major role in the disease process of asthma. Food intolerance has been well recognized as a contributing factor. Cereal grains high in gluten, such as wheat and barley, are major culprits, as are dairy products, eggs, fish, shellfish, cheese, nuts, and chocolate. It is also best to avoid highly processed foods, and chemical additives, such as food colorings and MSG.

Obesity and a diet rich in saturated fats has been found to increase incidents of asthma, while diets rich in vegetables, fiber, food-based vitamin E and C, calcium, magnesium and potassium have much lower risk. Other helpful vitamins and minerals are natural selenium, zinc, B-vitamins, and glutathione.

Omega-3  fatty acids, found in flax seed oil, hemp seeds, evening primrose oil and borage oil are very valuable in decreasing inflammation naturally. Modifying the diet to phase out phlegm causing foods, such as dairy products, fried foods and refined sugars, while increasing water intake is a another very important step to reduce asthma symptoms.

Herbs for Asthma:
Chinese herbalists have used herbs for thousands of years to treat respiratory complaints. Chinese herbs are usually prescribed in formulas that combine herbs synergistically to be more balanced and effective. When used appropriately, there are few to no side effects. It is strongly advised to only take Chinese herbs that have been prescribed by a trained Chinese herbalist, since not all herbs are appropriate for all people and some may not combine well with certain pharmaceutical medications.

Acupuncturists today are using the same principles and methods that have proven themselves over 3000 years, on billions of people. Acupuncture and Oriental medicine address the underlying root cause of the problem, and build the health of the entire person; reducing, and in some cases, altogether eliminating, the symptoms.

Note: If you are currently under the care of an M.D. or D.O., it is recommended that you do not stop your current medications. Acupuncture treatment will assist the goal of your current therapy. If you are interested in decreasing or eliminating your prescription medications, you would needto work gradually toward that goal with your M.D. and your Acupuncture Physician.

_____________________________________________________________________________Sources:Sour(1) Sources:
All About Asthma, http://www.sw.org.
(2) Springhouse Corp. Handbook of Diseases, 2nd Ed., Springhouse PA, 2000. pp 79-84.
(3) Life Extension, Disease Prevention & Treatment, Expanded 4th Ed. Life Extension Media. 2003. pp 139 – 143
(4) Asthma and Allergy Foundation of America, http://www.aafa.org, Dec. 2001.
(5) “15 million American adults have asthma,” Center for Disease Control & Prevention, Aug. 16,2001; Health Biz News, http://www.healthbiznews.com, Aug, 2001.
(6) USA Today, June 13, 2001; http://www.usatoday.com
(7) Dynamic Chiropractic, March 20, 2000, Vol 18, No.7, pp. 1, 34.
(8) The American Journal of Respiratory & Critical Care Medicine, July 15, 2002, WebMD Health,www.my.webmd.com, July 30, 2002.

Dawn Balusik
727-475-4710 

Nutrition, Part 1: Nutrition as Medicine

Feb19

excerpts published in Tampa Bay Wellness, April 2011

He who seeks medicine and neglects his diet wastes the skill of his doctors.  - Chinese Proverb

A very common topic of discussion in my clinic is nutrition:  Part of my health history intake is asking about the patient’s diet, and I very frequently make nutritional recommendations to assist their health goals.

In addition, I am often asked about what is the healthiest way to eat.  It used to be mainly a weight-loss related question, but now it seems to also be people who are struggling with severe health problems such as cancer, auto-immune diseases and chronic degenerative diseases.  I find it encouraging that people are starting to acknowledge the quality of their nutrition as a fundamental source of their health or disease.

Nutrition as Medicine

The quality of what we consume directly affects our state of health. Depending on what we choose to eat, our diets can be medicinal or harmful. Hippocrates, the father of modern medicine, knew this. He is famous for saying “Let food be thy medicine, and thy medicine be food.”

Traditional Chinese Medicine (TCM) has also known this for centuries (actually millennia, to be more accurate).

In fact, of the Eight Branches of Traditional Chinese Medicine, nutrition is one of the most powerful, and certainly is the one that each of us has the most control over on a daily basis, since we all need to eat multiple times daily. Perhaps you’ve not thought of nutrition as medicine before now, but it is an important concept in TCM.

Healthy nutrition provides the foundational energy and substance which nourishes, heals and sustains our bodies in a state of vibrancy and health; poor diet depletes, harms and toxifies our bodies, causing myriad symptoms and diseases.

Just as the roots of a tree need to be healthy and strong so that they can provide optimal nutrition to the rest of the tree, we need to provide our organs and systems with optimal nutrition to heal and maintain our own strength and vitality. And, just as a house must be seated upon a strong foundation in order to have integrity, we need ensure our own foundation with sound nutrition.

Whole Foods

Before delving into the deeper principles of health-promoting nutrition, we must first eliminate the fast food, junk food, preservatives, chemicals, and excess fats and sugars in our diets. We cannot help our bodies become and stay healthy if we are regularly eating these types of foods. It is essential to learn to read food labels, and stay away from products that contain ingredients that are not recognizable food names, and chemical-sounding names.  Like Michael Pollan says, “If a 3rd grader can’t pronounce the ingredient, don’t eat it!”

The first, simplest and most profound piece of advice for building health through nutrition is to eat whole, unprocessed foods. Whole foods are those that are recognizable in their natural state: whole vegetables and fruits, such as apples, carrots, cucumbers and spinach; whole, unprocessed grains, such as brown rice, quinoa, corn and oats; whole cooked beans, whole nuts and seeds without oils or flavorings added.

Whole foods contain all types of vitamins, fiber, minerals, and health benefiting phytochemicals that number in the hundreds, or even thousands, that work synergistically to nourish us.  Many of these compounds have been found by modern science to protect us from cancer, heart disease, and other degenerative diseases.  Many others of these phytochemicals modern nutritional science hasn’t yet even identified! No one yet knows what other kinds of beneficial and vital properties they carry, or how they all work together synergistically to benefit our bodies.

It makes the most sense to give ourselves every advantage in the quest for excellent long-term health by consuming as much of the beneficial elements as we can in the foods we know are health-promoting. The best way to do this is by eating them in their whole-food form.

In addition to the vitamins, minerals and phytochemicals, the fiber in whole foods slows the absorption of glucose, which helps keep the blood sugar steady, preventing diabetes. It also provides volume to food, to satisfy the appetite without adding calories.

Fiber helps to prevent heart disease by binding cholesterol for excretion. It also absorbs toxins in the digestive tract, provides a mechanical means by which to sweep wastes out of the intestines (which decreases risk of colon cancer), provides bulk to the stool, and exercises the smooth muscle tissue in the intestinal walls to keep them toned and well functioning, preventing diverticulosis.

With all of the vital functions that dietary fiber has, it makes no sense to eat foods that are refined, which means the fiber (and most of the vitamins and minerals) has been removed.

Processed foods made with refined ingredients such as white flour, sugar, white rice, and oil, which include most breads, pretzels, chips, crackers, cakes, muffins, and pastries are not whole foods. Their base ingredients have been stripped of any nutritional value they once had, they have little or no fiber, and they add a lot of sugar, fat and chemicals that wreak havoc with our physical health and negatively impact our mental and emotional outlook (not to mention our waist lines.)

Moderation

The ancient Chinese said that moderation is the key to good health. They were not referring to a moderation of junk foods, chemically-laden foods or processed foods, because these did not exist then. For the vast majority of our existence here on earth, humans only had access to whole foods, (which were organic, by the way) and yet the ancient Chinese still preached moderation. This is interesting to consider, since many Americans think a diet of whole foods (especially organic) is extreme.

So what were the ancient Chinese referring to by “moderation”?  This will be discussed in Part 2.

For more information on Whole Food nutrition, see the Whole Food Websites and Video resources listed in the Education Resources – Nutrition page of this website.

Nutrition, Part 2 will focus on Nutritional Therapy in Oriental Medicine, based on the physiology of digestion from a Chinese Medicine point of view.

Dawn Balusik, AP, DOM
727-475-4710