Adrenal Fatigue: Feeling Frazzled, Fatigued and Foggy?

stressI believe most women have suffered adrenal fatigue in their lifetime…I sure have. We take on to much, we have to much going on, something traumatic has happened, we don’t take care of our own needs….when finally the day is over & it’s time for relaxation but we can’t shut our minds down. We go over the day, what someone said, we think about the next day. This is how it starts and this is then what happens to our bodies..

The kidneys, stress hormones and emotions:
In energetic medicine the kidneys house the emotion of fear and therefore many symptoms of anxiety, depression and stress are exhibited when there is an adrenal or kidney weakness. The adrenals sit on top of the kidneys and produce cortisol when stressed. Cortisol is a stress hormone which contributes to feelings of tension, irritability and unease due to it irritating the nerve endings. The adrenal’s stress hormones such as cortisol and adrenaline, as well as rennin angiotensin, also influence blood pressure. It is of benefit to try to reduce and manage stress so that there is a decrease in the production of stress hormones which atrophy the kidneys further and reduce filtration.
Shakespeare…kidding, what I have learned from Darlene Balaz @ The Natural Flow To Health (you can find info on her clinic on Facebook or her website http://www.naturalflowtohealth.ca/en/)

Classic signs and symptoms of adrenal fatigue include:
•Fatigue and weakness, especially in the morning and afternoon
•A suppressed immune system
•Increased allergies
•Muscle and bone loss and muscular weakness
•Depression
•Cravings for foods high in salt, sugar or fat
•Hormonal imbalance
•Skin problems
•Autoimmune disorders
•Increased PMS or menopausal symptoms
•Low sex drive
•Lightheadedness when getting up from sitting or lying down
•Decreased ability to handle stress
•Trouble waking up in the morning, despite a full night’s sleep
•Poor memory

I won’t go into all the details of recooping but what I can tell you is now I know when my adrenals are saying “WTF!”…I can feel them (a gnawing ache in your low back…a good remedy is nutmeg oil), which let’s me know my stress level is going up (I need to supplement my adrenals & tell myself that Stress is “The Dark Shadow” & go hug a tree, go for a walk…do something to de-stress!
What I try to live by is shit is going to happen, it’s all in how I handle it that counts.

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Kill Your Cold Naturally: 8 Holistic Secrets You May Not Know!

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Tis the time of year for cold & flu bugs to show their nasty face so I thought this article by Elissa Goodman had some excellent tips. Read her awesome ideas below:

The dreaded cold and flu season is coming up fast! As a holistic nutritionist, and true warrior against sickness, I’ve researched the best cold-killing remedies that are natural, gentle on the body and work FAST! The truth is that the only way to go fast is to go naturally. You’ll recover way quicker using holistic methods than if you take toxic over-the-counter medications. So, to make sure you stave off a cold, or heal one in no time at all, here are my top eight holistic secrets!

1. Immunity juice

At first sign of a sniffle, I start drinking an “Immunity Juice.” I crafted this one for Erewhon Natural Foods Market in Los Angeles. It’s chock full of powerful, illness-fighting foods like parsley (combats infection), horseradish (great for clearing the sinuses) and garlic (major antiviral!). It’s guaranteed to get you back to tip-top shape faster than you can say, “Achoo!”

To make it at home, just juice the following:
•1 bunch parsley
•2 lemons
•1 inch-thick round horseradish root
•1 orange
•5 inch knob of ginger
•2 inch knob of turmeric
•1 large clove garlic
•1 cucumber
•2 stalks celery

2. Immunity soup

This recipe from Dr. Andrew Weil is a great alternative to comforting chicken soup! It’s a savory and nutritionally sophisticated medley of some of the top antiviral foods, including mushrooms and broccoli. Use the recipe below to slurp your sickness goodbye!

Ingredients:
•¾ teaspoons extra virgin olive oil
•1 large onions, thinly sliced
•2 garlic cloves, mashed
•½ tablespoon minced fresh ginger
•2 ounces shiitake mushrooms, stemmed and thinly sliced
•1 large carrots, thinly sliced on the bias
•1 ¼ pieces astragalus root (about 15 inches total)
•5 cups mushroom stock
•1 tablespoons tamari or low sodium soy sauce
•Salt
•1 cups broccoli florets,
•¼ cup chopped scallions

Directions:

Heat olive oil over medium heat in large pot. Add onions, garlic, and ginger and sauté until soft and translucent.

Add shiitakes, carrots, astragalus root and mushroom stock. Bring to low boil, reduce heat and simmer for 45 minutes.

Add tamari and adjust seasoning if needed.Add broccoli florets and cook 2 minutes. Remove astragalus root pieces. Garnish with scallions before serving.

3. Probiotics

Any time you get sick, you need to up your intake of good intestinal bacteria! Friendly flora helps to produce virus-fighting antibodies and aids in vitamin absorption. So, improving your intake of probiotics is a must. You can get your probiotics by supplement or by eating probiotic-rich foods such as miso, kimchi, sauerkraut or kefir. See my raw coconut kefir yogurt posted previously on MindBodyGreen!

4.Grapefruit seed extract

Grapefruit seed extract has been found to be an effective antimicrobial, and is a true miracle supplement. Whenever I feel sick, I put 40 drops in an empty capsule and take one capsule two times a day. Within hours, the difference is unbelievable!

5. Nix sugar

Sugar dramatically decreases your immune function, so if you’re starting to feel ill, don’t go for anything sweet.

6. Sleep more

When you’re under the weather, shoot for a minimum of eight hours of sleep. If it’s really bad, take the day off. I know work is calling you, but your body only heals while you rest. Give yourself permission to catch some zzz’s!

7. Reduce stress

Illness thrives in a stressed body. So to stave off sickness, make relaxing activities part of your weekly routine. Try getting a reflexology foot massage, making time for that yoga class, or taking a 30-minute walk!

8. Sunshine for vitamin D

Your body needs vitamin D to activate pathogen fighting T-cells. And the best way to get your D is to soak up the sun! Try some sunscreen-free exposure for 20 minutes between 8 am and 10 am or between 4 pm and 6 m, when the sun isn’t too harsh. And lose those sunglasses, because a great way to synthesize vitamin D is through your eyes!

9 Surprising Foods With More Sugar Than a Krispy Kreme Doughnut

K, if you don’t want to read below & get the shit scared right out of you on what SUGAR does to your body, go ahead put your head in the sand but you will regret it! I am not perfect in the “Sugar Arena” that’s for sure but this article made me think a little differently.

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A new report finds that some supposedly healthy foods are actually laden with sugar.

—By Dana Liebelson

It’s Friday! After a long week of work, you’re probably ready to curl up on the couch with a big box of doughnuts. But having read Gary Taubes’ expose in Mother Jones on the sugar industry’s terrifying campaign to convince the American public that sugar won’t kill you, maybe you’ll reach for a “healthier” option instead—like a green Odwalla “Super Food” smoothie.

Not so fast. According to a new report by Credit Suisse, you might be better off eating a doughnut than some of the stuff marketed as healthy. Here are nine surprising foods that have more sugar than a Krispy Kreme doughnut, which, at 10 grams, seems saintly in comparison:

1. Luna Bar: 11 grams

2. GRANDE STARBUCKS latte: 17 grams

3. Subway 6″ Sweet Onion Teriyaki Chicken Sandwich: 17 Grams

4. 8 oz Tropicana 100% Orange Juice: 22 Grams

5. Yoplait Original Yogurt: 27 Grams

6. 20 oz Vitamin Water: 33 Grams

7. Sprinkles Red Velvet Cupcake: 45 Grams

8. California Pizza Kitchen Thai Chicken Salad: 45 Grams

9. Odwalla Super Food Smoothie (12 oz): 50 Grams

So what is advertised as “Healthy” food is stocked full of sugar.

Sugar’s effect on your health

The average American consumes an astounding 2-3 pounds of sugar each week, which is not surprising considering that highly refined sugars in the forms of sucrose (table sugar), dextrose (corn sugar), and high-fructose corn syrup are being processed into so many foods such as bread, breakfast cereal, mayonnaise, peanut butter, ketchup, spaghetti sauce, and a plethora of microwave meals.
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In the last 20 years, we have increased sugar consumption in the U.S. 26 pounds to 135 lbs. of sugar per person per year! Prior to the turn of this century (1887-1890), the average consumption was only 5 lbs. per person per year! Cardiovascular disease and cancer was virtually unknown in the early 1900’s.

The “glycemic index” is a measure of how a given food affects blood-glucose levels, with each food being assigned a numbered rating. The lower the rating, the slower the absorption and digestion process, which provides a more gradual, healthier infusion of sugars into the bloodstream. On the other hand, a high rating means that blood-glucose levels are increased quickly, which stimulates the pancreas to secrete insulin to drop blood-sugar levels. These rapid fluctuations of blood-sugar levels are not healthy because of the stress they place on the body.

One of sugar’s major drawbacks is that it raises the insulin level, which inhibits the release of growth hormones, which in turn depresses the immune system. This is not something you want to take place if you want to avoid disease.

An influx of sugar into the bloodstream upsets the body’s blood-sugar balance, triggering the release of insulin, which the body uses to keep blood-sugar at a constant and safe level. Insulin also promotes the storage of fat, so that when you eat sweets high in sugar, you’re making way for rapid weight gain and elevated triglyceride levels, both of which have been linked to cardiovascular disease. Complex carbohydrates tend to be absorbed more slowly, lessening the impact on blood-sugar levels.

Sugar depresses the immune system.

We have known this for decades. It was only in the 1970’s that researchers found out that vitamin C was needed by white blood cells so that they could phagocytize viruses and bacteria. White blood cells require a 50 times higher concentration inside the cell as outside so they have to accumulate vitamin C.

There is something called a “phagocytic index” which tells you how rapidly a particular macrophage or lymphocyte can gobble up a virus, bacteria, or cancer cell. It was in the 1970’s that Linus Pauling realized that white blood cells need a high dose of vitamin C and that is when he came up with his theory that you need high doses of vitamin Cicon to combat the common cold.

We know that glucose and vitamin C have similar chemical structures, so what happens when the sugar levels go up? They compete for one another upon entering the cells. And the thing that mediates the entry of glucose into the cells is the same thing that mediates the entry of vitamin C into the cells. If there is more glucose around, there is going to be less vitamin C allowed into the cell. It doesn’t take much: a blood sugar value of 120 reduces the phagocytic index by 75%. So when you eat sugar, think of your immune system slowing down to a crawl.

Here we are getting a little bit closer to the roots of disease. It doesn’t matter what disease we are talking about, whether we are talking about a common cold or about cardiovascular disease, or cancer or osteoporosis, the root is always going to be at the cellular and molecular level, and more often than not insulin is going to have its hand in it, if not totally controlling it.

The health dangers which ingesting sugar on an habitual basis creates are certain. Simple sugars have been observed to aggravate asthma, move mood swings, provoke personality changes, muster mental illness, nourish nervous disorders, deliver diabetes, hurry heart disease, grow gallstones, hasten hypertension, and add arthritis.

Because refined dietary sugars lack minerals and vitamins, they must draw upon the body’s micro-nutrient stores in order to be metabolized into the system. When these storehouses are depleted, metabolization of cholesterol and fatty acid is impeded, contributing to higher blood serum triglycerides, cholesterol, promoting obesity due to higher fatty acid storage around organs and in sub-cutaneous tissue folds.

Because sugar is devoid of minerals, vitamins, fiber, and has such a deteriorating effect on the endocrine system, major researchers and major health organizations (American Dietetic Association and American Diabetic Association) agree that sugar consumption in America is one of the 3 major causes of degenerative disease.

Honey is a simple sugar

There are 4 classes of simple sugars which are regarded by most nutritionists as “harmful” to optimal health when prolonged consumption in amounts above 15% of the carbohydrate calories are ingested: Sucrose, fructose, honey, and malts.

Some of you may be surprised to find honey here. Although honey is a natural sweetener, it is considered a refined sugar because 96% of dry matter are simple sugars: fructose, glucose and sucrose. It is little wonder that the honey bear is the only animal found in nature with a problem with tooth-decay (honey decays teeth faster than table sugar). Honey has the highest calorie content of all sugars with 65 calories/tablespoon, compared to the 48 calories/tablespoon found in table sugar. The increased calories are bound to cause increased blood serum fatty acids, as well as weight gain, on top of the risk of more cavities.

Pesticides used on farm crops and residential flowers have been found in commercial honey. Honey can be fatal to an infant whose immature digestive tracts are unable to deal effectively with Botulinum Spore growth. What nutrients or enzymes raw honey does contain are destroyed by manufacturers who heat it in order to give it a clear appearance to enhance sales. If you are going to consume honey, make sure it is raw, unheated honey. Good to use in special cures, but not as an every day food. It is not much better than white or brown sugar.

Here is a list of ways sugar can affect your health:

• Sugar can suppress the immune system.
• Sugar can upset the body’s mineral balance.
• Sugar can contribute to hyperactivity, anxiety, depression, concentration difficulties, and crankiness in children.
• Sugar can produce a significant rise in triglycerides.
•Sugar can cause drowsiness and decreased activity in children.
•Sugar can reduce helpful high density cholesterol (HDLs).
•Sugar can promote an elevation of harmful cholesterol (LDLs).
•Sugar can cause hypoglycemia.
• Sugar contributes to a weakened defense against bacterial infection.
•Sugar can cause kidney damage.
•Sugar can increase the risk of coronary heart disease.
•Sugar may lead to chromium deficiency.
•Sugar can cause copper deficiency.
• Sugar interferes with absorption of calcium and magnesium.
• Sugar can increase fasting levels of blood glucose.
•Sugar can promote tooth decay.
• Sugar can produce an acidic stomach.
• Sugar can raise adrenaline levels in children.
•Sugar can lead to periodontal disease.
• Sugar can speed the aging process, causing wrinkles and grey hair.
•Sugar can increase total cholesterol.
•Sugar can contribute to weight gain and obesity.
• High intake of sugar increases the risk of Crohn’s disease and ulcerative colitis.
•Sugar can contribute to diabetes.
• Sugar can contribute to osteoporosis.
•Sugar can cause a decrease in insulin sensitivity.
•Sugar leads to decreased glucose tolerance.
•Sugar can cause cardiovascular disease.
• Sugar can increase systolic blood pressure.
• Sugar causes food allergies.
•Sugar can cause free radical formation in the bloodstream.
• Sugar can cause toxemia during pregnancy.
• Sugar can contribute to eczema in children.
•Sugar can overstress the pancreas, causing damage.
•Sugar can cause atherosclerosis.
•Sugar can compromise the lining of the capillaries.
•Sugar can cause liver cells to divide, increasing the size of the liver.
•Sugar can increase the amount of fat in the liver.
• Sugar can increase kidney size and produce pathological changes in the kidney.
•Sugar can cause depression.
• Sugar can increase the body’s fluid retention.
•Sugar can cause hormonal imbalance.
• Sugar can cause hypertension.
• Sugar can cause headaches, including migraines.
• Sugar can cause an increase in delta, alpha and theta brain waves, which can alter the mind’s ability to think clearly.
•Sugar can increase blood platelet adhesiveness which increases risk of blood clots and strokes.
• Sugar can increase insulin responses in those consuming high-sugar diets compared to low sugar diets.
• Sugar increases bacterial fermentation in the colon.

Sugar and cancer

Of the over 4 million cancer patients being treated in the U.S. today, almost none are offered any scientifically guided nutrition therapy other than being told to “just eat good foods.” Many cancer patients would have a major improvement in their conditions if they controlled the supply of cancer’s preferred fuel: GLUCOSE. By slowing the cancer’s growth, patients make it possible for their immune systems to catch up to the disease. Controlling one’s blood-glucose levels through diet, exercise, supplements, meditation and prescription drugs – when necessary – can be one of the most crucial components to a cancer treatment program. The saying “Sugar feeds cancer” is simple. The explanation is a little more involved.

German Otto Warburg, Ph.D., the 1931 Nobel laureate in medicine, first discovered that cancer cells have a fundamentally different energy metabolism compared to healthy cells.

The gist of his Nobel thesis was this: malignant tumors frequently exhibit an increase in “anaerobic glycolysis” – a process whereby glucose is used by cancer cells as a fuel with lactic acid as an anaerobic by-product – compared to normal tissues.(1)

The large amount of lactic acid produced by this fermentation of glucose from the cancer cells is then transported to the liver. This conversion of glucose to lactate creates a lower, more acidic PH in cancerous tissues as well as overall physical fatigue from lactic acid build-up.(2,3) Therefore, larger tumors tend to exhibit a more acidic PH.(4)
Hence, cancer therapies should attempt to regulate blood-glucose levels through diet, supplements, exercise, medication when necessary, gradual weight loss and stress reduction. Since cancer cells derive most of their energy from anaerobic glycolysis, the goal is not to eliminate sugars or carbohydrates entirely from the diet but rather to control blood-glucose within a narrow range to help starve the cancer cells and boost immune function.

By Marc Lacasse

Brain Food

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Problems Associated With Low Magnesium

I thought this was worth posting…..
Do you suffer with any of these?
Maybe you suffer with low magnesium.
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If This Is “For Real”, It’s Scary…Top 10 GMO Foods

A great web page I read is http://eatlocalgrown.com/how-it-works.html. This morning they had a great article on Genetically Modified Organisms, have a read and decide yourself what is good to put in “The Cake Hole”. Before you read the article take a gander at picture below. Ever wonder what those numbers mean on the stickers of your fruits and veggies, take a look see.

sticker

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Top 10 Most Common GMO FoodsNewHot

Genetically Modified Organisms (referred to as GM or GMO) are found in up to 80% of the food sold in American supermarkets. GM plants are much more common than many people realize too. Here is a list of the 10 most common GMO foods so you can be more aware while grocery shopping.

1. Soy

Up to 90% of soybeans in the market have been genetically modified to be resistant to an herbicide called, RoundUp. This increased resistance to the herbicide allows farmers to use more RoundUp to kill weeds. However, this results not only in a genetically modified food product, but also a food product loaded with more chemicals.

2. Corn

Half of the US farms growing corn to sell to the conglomerate, Monsanto, are growing GMO corn. Most of this corn is going to be used for human consumption. Genetically modified corn has been linked to health problems, including weight gain and organ disruption.

3. Canola oil

Canola oil is derived from rapeseed oil. It is considered one of the most chemically altered oils sold in the US.

4. Cotton

Even cotton has been genetically modified to increase yield and resistance to disease. Most concern relates to the cotton oil which is a is a high-value cooking or frying oil and is sometimes used to make margarine. Cotton originating from India, and China, in particular, is considered higher risk for personal health.

5. Milk

One fifth of the dairy cows in the United States have been given growth hormones to help them grow faster and increase their yield. These hormones can be found in some of the milk produced by these cows. These growth hormones have been shown to act inside the human body.

6. Sugar

Genetically modified sugar beets were introduced to the US market in 2009. These sugar beets are modified to resist Roundup, like corn.

7. Aspartame K we know that this stuff is lethal!

Aspartame is an artificial sweetener used instead of sugar by many people. There is some question concerning the the safety of aspartame in the body, including its possible link to certain cancers. Aspartame is manufactured from genetically modified bacteria.

8. Zucchini

Genetically modified zucchini contains a toxic protein that helps make it more resistant to insects. This introduced insecticide, has recently been found in human blood, including that of pregnant women and fetuses. This indicates that some of the insecticide is making its way into our bodies rather than being broken down and excreted.

9. Yellow squash

Yellow squash has also been modified with the toxic proteins to make it insect resistant. This plant is very similar to zucchini, and both have also been modified to resist viruses.

10. Papaya

Genetically modified papaya trees have been grown in Hawaii since 1999. These Papayas are sold in the United States and Canada for human consumption. These papayas have been modified to be naturally resistant to Papaya Ringspot virus, and also to delay the maturity of the fruit. Delaying maturity gives suppliers more time to ship the fruit to supermarkets.

These are just 10 of the most prevalent GMO foods found in the supermarket. There are many others currently for sale and being grown for the market. If you want to stay away from GMOs, always keep an eye out for a label that indicates food is organic or non-GMO.

Do You Have A Cup Of Pumpkin Puree, A Cup Of Yogurt & 30 Minutes???…Then I Have A Hot Fall Muffin Recipe For You!

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My name is Cindy & I am a Recipe Scavenger…I rarely look at my old stand by’s in my recipe box, I google the ingredients I need to use up in my fridge & voila a cyber recipe….this one is a gooder! It’s yummy, moist, not to sweet & of course I am a pumpkin, spice Lover!

Whole Wheat Pumpkin-Yogurt Muffins

Ingredients:

1 3/4 cup whole wheat pastry flour
1/4 cup ground flaxseeds
1 3/4 teaspoon pumpkin pie spice (I didn’t have so I used 1 tsp Cinnamon, 1/4 tsp each of Nutmeg, Clove & Ginger)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs
1 cup pumpkin purée
1 cup minus 2 tablespoons plain fat-free Greek yogurt
1/2 cup brown sugar (I used coconut sugar)
3 tablespoons molasses (I used Blk Strap)
3 tablespoons expeller-pressed canola oil (I used Sunflower Oil)
2 tablespoons green pumpkin seeds (also known as pepitas)
1 tablespoon sesame seeds

Preheat oven to 375°F
In a medium bowl, whisk together flour, flaxseeds, pie spice, baking powder, baking soda and salt. In a large bowl whisk together eggs, pumpkin, yogurt, brown sugar, molasses and oil. Stir flour mixture into pumpkin mixture just until combined.

Spoon batter into muffin cups, filling each almost full. Sprinkle tops with pumpkin seeds and sesame seeds and bake until tops are browned and a toothpick inserted into the center of each muffin comes out with just a few moist crumbs clinging to it, about 25 minutes.
Nutritional Info:

Per Serving:190 calories (60 from fat), 7g total fat, 1g saturated fat, 30mg cholesterol, 230mg sodium, 28g carbohydrate (3g dietary fiber, 12g sugar), 6g protein

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