Naturopathy Hervey Bay

On choosing to adhere to a vegetarian or vegan diet, one must be careful to include sufficient protein, Iron and Vitamin B12 in the daily food intake.

PROTEINS

Buckwheat, millet, sunflower seeds, sesame seeds, sprouted seeds and grains, soybeans, peanuts, almonds, eggs, vegetables – especially green leafies, avocados, potatoes, fresh wheatgerm, brewer’s yeast and Spirulina.

IRON

Pine-nuts, sunflower and pumpkin seeds, parsley, soybeans, wheatgerm, yeast, apricots, apples, blackberries, dried peaches, raisins, prunes, bananas, walnuts, lentils, egg-yolk, molasses, dried peas, green leafy vegetables ie turnip greens, spinach, beet tops and alfalfa sprouts.

VITAMIN B12

Egg-yolk, Spirulina, bee-pollen, bananas, brewer’s yeast.

IRON BIO-AVAILABILITY – DIETARY FACTORS AND THEIR INTERACTIONS

HAEM IRON – Iron as Haemoglobin found in red meat, poultry and fish.

NON-HAEM IRON – Ferrous or Ferric Iron salts as found in non-animal sources including plant foods and supplements, is absorbed at the rate of 5% or less

1   Calcium – inhibits haem and non-haem iron absorption when intake at a meal exceeds 50 mg, with maximal effect at 300 – 600 mg.

2   Soy protein – inhibits non-haem absorption.

3   Egg – inhibits non-haem absorption by about 27%.

4   Polyphenols – inhibit non-haem absorption [ a cup of tea or coffee inhibits absorption by 60 – 80% even a few hours after a meal ], with ascorbic acid and meat counteracting the inhibitory effect.

5   Phosphate-bound Phytate – inhibits non-haem absorption.

6   Ascorbic acid and non-acidic Vitamin C – an enhancing effect on absorption.

7   Alcohol – enhances absorption of non-haem Iron.   The inhibiting effect of Poly-phenols in red wine will cancel the enhancing effect of alcohol.

8   Red meat, poultry and fish – increase non-haem absorption and to some extent counteract the inhibiting effect of Phytate.

From a Naturopathic point of view, constipation is existent if the bowels are not opened on a daily basis.

It makes good sense to have this expectation, considering the amount of food we consume throughout one day, let alone during two or three days.

When the faeces remains in the bowel for 2, 3, 4 days, the bowel must expand in all directions to be able to cater to the bulk, this can mean the beginnings of formation of diverticuli [bowel pockets], where the faeces can remain putrefying and harboring undesirable bacteria.   Inflammation in the bowel pocket can develop with accompanying pain, this is termed “diverticulitis”.

Due to consistent overfilling of the bowel and rectum, the over-stretched muscles of the bowel can become quite inelastic and flaccid, not able to peristals strongly and with such an “atonic” bowel it takes much longer to fill the enlarged area with faeces.   Peristalsis will not occur until pressure receptor cells in the bowel wall register fullness, and so the routine of irregular bowel action – constipation, follows the vicious cycle.

In this case, fill the bowel more quickly by taking indigestible fibre – Psyllium, 2 teaspoons morning and night, sprinkled on breakfast cereal or in fruit juice, drink immediately after stirring, before it gels, and ensure a daily water intake of 1.5 to 2 litres.

Conversely, constipation can be caused by the bowel structure being too thin and spindly to allow easy passage, this is called a “spastic colon”.

Other common factors contributing to constipation are:-   lack of exercise, slow thyroid function, dehydration, liver dysfunction, lack of bile if on a low fat diet, denying the urge, overuse of laxatives, worry, anxiety, over-refined food intake, food allergies, over-indulgence of animal protein and lack of vitamins B, Inositol and Vitamin K.

Usage of laxative foods and drinks is advisable ie orange juice, prunes soaked overnight or prune juice, Aloe Vera juice is most effective, Psyllium – the husks and hulls of an Indian corn, dried figs, yoghurt, Linseeds, sprouted seeds, raw fruits, whole-meal bread, licorice tea and the gently laxative herb, Senna.  A Castor Oil pack applied externally to the abdomen may assist.  Some laxative herbs can be quite vicious so use with caution and do not remain on them for too long.

If you have any questions or wish to purchase a top quality, effective laxative, please contact me on 0427 239 676

For a period of 12 to 16 days, eliminate all known common allergens from the diet ie wheat, gluten, corn, milk, dairy produce, egg, salicylate, shellfish, colorings and preservatives, nuts, alcohol.

Symptoms may worsen for the first 4 to 8 days due to withdrawal or a pre-existing infection; therefore it is advisable to commence the program during a period of low social activity.   Following the initial elimination phase of the diet, we will present to the body the challenge of various foods listed above.   Each food is reintroduced one at a time, and eaten in increasing quantities for 3 days.   If no symptoms are noticed, move on to the next challenge food.   Please record all symptoms and refrain from eating any foods that cause the slightest degree of discomfort.  Allow one day of recuperation after experiencing a reaction before testing the next food.

Test these foods for allergic reaction in the following sequence:

Dairy products – 3 glasses of  milk daily and if no reaction then test yoghurt, then cheese.

Wheat                –  eat 3 Weetbix daily with pear juice

Gluten cereals  –  oats, then barley, then rye

Eggs                    –  egg white introduced in small quantities, like omelette.

Yeast                   –  a teaspoon of yeast or Vegemite daily.

Salicylate           –  4 glasses of fresh orange or tomato juice daily.

Artificial color  –  lolly snakes, raspberry lollies, jubes.

Shell fish

Nuts

Alcohol              –  beer, wine, spirits

Always test first, the food that you are missing the most.

You may use cold pressed sunflower, safflower and linseed oil, and salt.

All water must be boiled or filtered before use.  Plain mineral or soda water may be used as desired.

Snoring is one of society’s most devastating and underestimated health problems, affecting 44% of men and 30% of women.

In Australia alone, there are over 7 million snorers suffering the side effects of chronic oxygen deprivation due to airway obstruction during sleep.

This figure doesn’t include the millions of spouses who suffer chronic deprivation due to a snoring spouse.

Devastating health implications are associated with snoring, among the most alarming of these is the fact that chronic snorers have an eightfold risk of heart attack, compared to non-snorers.

Without appropriate treatment of the causative factors, snoring can progress to a more severe medical condition known as Obstructive Sleep Apnoea [OSA].

OSA represents a more severe obstruction that causes a 20 – 40% decrease in oxygen saturation during sleep.

In approximately 35% of heart attack and stroke patients, OSA contributed to their demise.   The high association [60%] of OSA with renal failure indicates an interesting relationship between this condition and kidney function.

Just as angina attacks are an ominous warning of significant heart disease, snoring is an indicator of chronic metabolic problems that need to be corrected to avoid degenerative disease progression, and to promote health and vitality.

Other signs and symptoms associated with snoring include:- decreased sexual function and drive, memory loss and lack of concentration, disturbed sleep patterns, fatigue and reduced energy, hypertension, sinusitis, irritability, depression, dry mouth, bad breath, headaches and diabetes.

Some patients cease snoring by excluding dairy products from the diet, or by excluding alcohol and/or by losing weight.  Others take the professional overnight sleep monitoring test and if advised, purchase the Sleep Apnoea machine, or an oral device designed by a dentist for their unique mouth, others have surgery to open their airways.  I have found by training myself to sleep on my side only, I hardly ever snore.

Best wishes with finding a solution that works for you, as you can see, it is very important for your health.

Menstrual disorders can be expected in some women because of the sheer complexity of hormonal and metabolic changes that take place during the average 28 day cycle.   If all is not in order, the following can ensue – depression, tension,  cramps, fainting, tender breasts, water retention, racing heart and backache, irregular or too heavy period.

Particularly involved in the treatment of such symptoms are:   Vitamin E (restores regularity, rectifies spot bleeding), Vitamin B6 (taken 10 days prior to menses to alleviate edema and swellings), Calcium and Magnesium (prevention of menstrual cramps), and Iodine, found in Kelp ( thyroid hormone deficiency can be rectified by sufficient Iodine, which can prevent irregular or profuse bleeding).

If the Estrogen/Progesterone ratio is incorrect, menstrual distress is usually evident; the herb Chaste Tree rebalances these hormones via the control station of hormonal ebbs and flows – the pituitary gland.

Essential fatty acids assist in the formation of prostaglandins which have an anti-inflammatory, anti pain action during menses, Evening Primrose oil is a great source.

When women experience a heavy period which to them is normal, they may require an Iron supplement.   Iron-rich foods are:  molasses, apricots, eggs, milk, wholegrains and nuts, parsley, spinach, prunes, dates, dried fig, olives, corn, walnuts, bananas and red meat.  Vitamin C aids absorption of Iron.

Women on a spartan diet and those exercising daily, too vigorously, have too low essential fatty acid quotient to be able to form sex hormones, malnutrition is also involved in a consequent cessation of menstrual flow.  Lack of Estrogen results in rapid thinning of the bones, preceding osteoporosis.

Smoking aggravates menstrual disorders as it robs the body of Iron, Vitamin C and Estrogen, smokers usually enter into menopause at a younger age than non-smokers.

Moodiness can be caused by low blood sugar levels, eating small, frequent meals will rectify this disorder.

Consult your Naturopath to ensure taking safe, adequate doses of any of the above herbs, vitamins and minerals.

Coeliac Disease is a combination of factors which results in the degeneration of little finger-like projections in the first part of the small intestine that provide a means of absorption of an abundance of nutrients, hence it is considered a mal-absorption syndrome.

An intolerance to the protein part in most grains, called gluten, manifests itself in large, foul smelling, bulky, frothy, pale colored stools containing much fat.

It appears that Coeliac Disease is hereditary in many cases, usually diagnosed first in young to middle-aged adults, however, sometimes the symptoms can be traced to early childhood.

Patients may display fluid retention, abdominal distension, severe malnutrition, extreme weight loss, deficiency of Vitamins B, D & K and loss of vital elements in all body fluids.

Elimination from the diet of all gluten containing foods often brings immediate results of remission of symptoms, but others may have to wait months before the bowel re-establishes normal function.

Strict avoidance of the following foods is essential to recovery:-   wheat, barley, rye, oats, textured vegetable protein, malt, breadcrumbs and batters for fried foods, packaged sauces, gravies, instant coffee, mono-sodium glutamate, beer, gin, Scotch and Bourbon whiskey.

Rice, millet, buckwheat, quinoa, chickpeas and their flours and potato and soya flour are well tolerated.

Gluten free bread mixes are available at the supermarket, also gluten free spaghetti, pasta, biscuits and cracker biscuits.

A gluten free flour can be made combining 2/3 cup arrowroot, 1 cup cornflour, 2 cups rice flour, 2 cups soya flour and 3 cups potato flour.  Reduce cooking temperature by 20 degrees Celsius and increase the baking time.

Experts believe that powerful antioxidants in Green Tea help to disarm free radicals which are believed to contribute to many degenerative diseases, including heart disease and cancer.

The American Journal of Epidemiology has reported that a study of 35,369 women and their incidence of cancer during an eight ear period, linked regular Green Tea-drinking with a lower risk of cancers of the upper digestive tract, colon and rectum.

In Britain, positive results have been attributed to using Green Tea to combat tumors of the colon, pancreas and breast.

It is interesting to note that the amounts of Green Tea used were not mega-doses, but only about four cups daily.

Cancer researchers have concluded that some cancers are the consequence of the accumulation of cell damage caused by free radicals, it has been particularly important to discover the antioxidants that can fight these damaging free radicals.

Green Tea is loaded with powerful antioxidants called polyphenols, the most powerful has the ability to block an enzyme that helps tumors grow.

Polyphenols’ antioxidant ability helps cell DNA to reproduce itself accurately, rather than in a mutated form, and Chinese medicines from green polyphenols have long been used to treat nephritis, hepatitis and even leukemia.

British researchers have discovered that four to five cups of Green Tea a day might help reduce high cholesterol and high blood pressure.   Green Tea seems to work not only in reducing LDL cholesterol oxidation but also in lowering overall blood cholesterol levels.

Another benefit is its ability to promote healthy teeth and gums, by blocking the growth of Streptococcus Mutans, a leading cause of cavities and gingivitis.

New research is supporting the use of Green Tea as a weight loss aid, in a double blind study using Green Tea, caffeine and a placebo, only the Green Tea extract increased metabolism and energy use.

Dietary fat is made of Carbon, Hydrogen and Oxygen atoms and are broadly classified as SATURATED or UNSATURATED.  There are two main forms of unsaturated fats  – POLYUNSATURATED [PUFA] and MONO-UNSATURATED [MUFA].   The classification of fats depends on the number of Hydrogen atoms attached to the Carbon atoms that make up the fatty acid chain.

1   SAFA – the Carbon chain is saturated with Hydrogen and no more can be added, these are mostly of animal origin except palm and coconut oils.

2   MUFA – there is only one position on the Carbon chain where Hydrogen can be added, main food sources are olive oil, avocado, peanut oil, canola oil, hazelnuts, almonds, and chicken, lean meat, sardines and olives also contain MUFA.

3   PUFA – there are two or more positions on the Carbon chain where Hydrogen can be added, these are mainly from vegetable oils [called Omega 6 fatty acids] and fish oils [called Omega 3 fatty acids].

Saturated fatty acids increase the level of cholesterol in the blood.

Polyunsaturated oils with two or more vacant arms capable of forming chemical bonds, are the most reactive type of oils, possibly picking up dangerous, randomly roaming molecules called FREE RADICALS which are implicated in cancer, cardio-vascular disease and ageing.  Most margarines are made from liquid polyunsaturated oils which have Hydrogen ions blown through them, attaching to vacant arms and saturating the Carbon chains, so forming a solid style, saturated margarine.  Cooking at high temperatures further destabilizes and makes chemically reactive the polyunsaturated oils, for safer cooking use fresh oil, low to medium temperatures and shorter frying times.

Linoleic acid found in PUFA has been found to reduce incidence of heart disease.

Vitamins A, C and E protect against and neutralize free radicals which are electrically charged molecules of waste product that are formed during the process of fat decomposition.

Do not avoid fats, we need them for maintenance of all cell membranes, hormone production, insulation of nerves and production of bile.

The body needs cholesterol to form bile, insulate nerve fibres, form sex and steroid hormones and for the formation of cell membranes.   Many types of body cell are able to make cholesterol, the liver produces the most, about 1 gram per day, in comparison we ingest about .3 gram per day.

If we eat less cholesterol the liver will increase its own production, sometimes to an excessive degree.

Diet induced high cholesterol levels lead to changes in the structure of blood vessel walls as cholesterol adheres to the walls, stimulating the formation of fibrous plaques, the end result being hardening of the arteries.

To effectively reduce cholesterol readings and prevent further deterioration of blood vessel walls:-

1   Increase the intake of fibre thereby increasing the excretion of cholesterol through the bowel.  ie fruit, vegetables, Psyllium and wholegrains.

2   Avoid organ meats, red meats, marbled meats, fatty chicken and processed meats, deep fried foods, cheeses, cream, butter, margarine, icecream and reduce egg intake.  Choose reduced fat milk and yoghurt.

3   Eat fish at least 5x weekly, especially sardines in oil.

4   Choose polyunsaturated oils, cold pressed, ie linseed, sunflower, safflower, do not use hydrogenated oils ie commercial margarines.

5   Embrace a low sugar diet, avoid smoking, coffee, alcohol, soft drinks and lollies.  All sugars, carbs, not used up as fuel, are converted to fats and stored.

Therapeutic agents commonly prescribed by a Naturopath that may lower cholesterol levels are:-   Policosanol, Vitamin E, Vitamin C, Nicotinic acid, Speedwell, Lecithin, Omega 3 fatty acids ie fish and marine mammal fats, garlic and onion.

CAUTION:-   your personal dosages need to be assessed by a professional.

“Free radicals” are atoms or molecules with an unpaired electron in their external orbit, this makes them electro-chemically incomplete, hence unbalanced and completely unstable, extremely reactive, seeking to combine with a great variety of atoms and in so doing causing serious damage to cell structures, readily promoting mutations, formation of carcinogens and enhancing cross-linking which promotes ageing in elastic and collagenous tissues.

Oxygen molecules have two unpaired electrons in their outermost orbit so they are particularly involved in destructive activities.

The environment generates free radicals via toxic pesticides and preservatives in foods, ingredients in cosmetics and shampoos and general cleaning agents, radiation from ultra-violet light and X-Rays, rancid foods, as well as smoking and excessive drinking of alcohol.

Natural anti-oxidants available in food are Vitamins A, C and E, one molecule of any of these nutrients will combine with one free radical, deactivating its damaging potential.

New sources of more powerful anti-oxidants have been discovered in the bark of certain pine trees and in grape-seed extracts, named Proanthocyanadins, it is the only anti-oxidant capable of crossing the blood-brain barrier, is estimated to be fifty times stronger than vitamin E and twenty times stronger than Vitamin C, and it is more effective because it remains in the body for approximately three days, whereas Vitamin C remains in the blood stream for  around three hours.

Proanthocyanadins do not differ in strength within different sources, they are all the same, however, grape-seed extract yields a higher percentage of product volume than does pine bark.

Due to intense free radical scavenging, the extract strengthens the cardio-vascular system, reduces arthritic pain and swelling, sporting injuries repair rapidly, allergy responses are lessened, energy levels are increased and the ageing process is effectively slowed.