5 Easy Steps to Shed Post-Holiday Weight & Toxins

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The holiday season fun is almost over and it’s back to reality… but are you already facing reality when trying to stuff your thighs and belly into your jeans post-holiday? Ouchy!! How do you reel it back in when you have spent a month chanting the mantra, “Chocolate and Wine, Chocolate and Wine”?! and eating all those extra, decadent goodies because “it’s the holidays”? Many patients ask for my help to get things back in control and really there isn’t just one way to do it. Here are my recommended 5 easy steps that can get you back on the right track and none require you take a painful step on a scale! Whew to that one! In fact, I would avoid the scale. For most people a scale is not a motivator, it’s a deflator, so avoid the hard cold numbers for now because they can be misleading.

  1. Start flushing those toxins with LOTS of water. Typical water dosing is drinking half your body weight in ounces. Example, you weigh 150 lbs. drink 75 ounces of water a day. This will seriously begin to reduce the bloat and jump start the release of toxins from your liver, kidney and lymphatics as well as quench your cravings for sugary and starchy food. Besides with 75 ounces of water in your belly who has room for food!! Add some lemon for an extra benefit of increased metabolism, and decreasing acidity in your body.
  2. Ditch the alcohol! Ok …Slowly put the egg nog and bourbon down and step away…. When I said back to reality I meant it! Replace your cravings for these sugary mind vacation treats with a green smoothie and a scoop of protein. Use as a snack or a meal replacement. Next time you crave alcohol, make a smoothie. Never mind that the sugary and fat-laden mixers are calorie loaded but alcohol itself is 7 calories/gram (compared to 9 calories for fat and 4 calories for protein) and it’s liquid so those grams go down super-fast!
  3. Reduce calories. Keep the calorie count between 1,100 and 1,200 per day for fastest weight loss. A quick calculation to find calories needed to “maintain” your weight would be to take your weight in lbs. and multiply it by 10. Ex. 150 lbs. X 10 = 1,500 calories. This is the amount of calories you need to eat per day to maintain your current weight. If you want to lose you must go below this. Having a degree in nutrition, I have many tedious calorie calculations I could give you but why bother, the calories generally come out the same anyway. Now if you add exercise to the mix you may be able to lose weight even quicker!
  4. Get moving. Any motion is good but I would advise to get walking at least 4 x’s/week. If time is an issue you can break it up. Take 30 minutes and break it up into two 15 minute walks. Use the stairs in the office, park the car in the furthest space to maximize your walking time, get up early in the morning and walk before the onslaught of morning commuters, use your lunch time for a brisk walk rather than a hefty meal. Get the point? If it’s cold outside, even better! Don’t use that as an excuse! Many studies have shown cold weather to increase metabolism, so don’t let temperature detour your exercise and weight loss.
  5. Ditch the grains and replace with veggies! Yes, the grains and I mean all of them, wheat, corn, rice, potatoes, pasta…. Relying on veggies as your main source of carbohydrates and low-glycemic fruits (apples, berries, kiwi, grapefruit) in the morning will help break a weight-loss plateau and sugar cravings. Be sure to have at least one large salad as a meal per day. I don’t care if you make the salad your breakfast, lunch or dinner just have one! Be sure to make your last meal of the day a good piece of organic meat or protein and just veggies. Nix any carbs at all for your last daily meal and be sure you eat it at least two hours before lights out!

I am always ready to help. Make your appointment in the office and I will always make 1:1 time with you and hold a healing space for you. Ask me about a personalized detox program just for you or join any of my upcoming group detox programs for more support. Or, call my office for details.

Another great way to begin your health regime is by having a Remote Healing Session with me, which are available to you so you can begin to create a plan and jump start your health and healing into the new year. These session are generally 1-2 hours depending on how much material you would like to cover. Please don’t forget I have an Far Infrared Sauna and Footbath to aid in your detoxification needs.

Happy Healthy Holidays!

Dr. Venus Seleme

Wheat Today, Immunity Gone Tomorrow!

gluten-warning

Sick and tired of trying to figure out just what is wrong with your digestion? It may have something to do with gluten intolerance. If you eat “regular” bread and pasta, you may wonder how something so wonderful and fluffy, that tastes great with burgers and awesome as spaghetti, got such a bad wrap. I find that most patients, whether they have an official diagnosis of celiac disease or not, do not do well with the modern, over hybridized, repeated backcrossing, and chemically mutated wheat. Something many people don’t realize is that genetically modified wheat is not approved for sale in the U.S. But what is approved contains a hybridized wheat and therein lies the problem. Genetic modification refers to using genetic splicing to put in or take out a gene or a partial gene of a food. They do not do that to wheat yet; they save that for ALL the other food we unknowingly eat!! Not to worry though, research is currently working on that to create pesticide resistant strains. Yummy to my tummy. NOT! Some actually believe hybridization is even worse than genetic modification if you can imagine that.

Hybridization occurs when you cross different plant strains to create smaller, dwarf plants because the original plant contained stalks taller than the roots of the plant causing “lodging”. This is where the plant falls over due to it’s height and now rot situations take over the plant. In addition, with the smaller hybridized dwarf plants extra nitrogen can be sprayed on the plant and the weight will not cause the plant to lodge. The dwarf varieties allow more of the plants energy to be focused on the seeds resulting in a higher yield production. The problem with this becomes when new proteins are created in the offspring that are not contained in either parent plant. At least 5% of proteins generated have never been seen by our guts!

Another form of wheat manipulation is something called “backcrossing” or repetitive winnowing with different grass species to get rid of the undesirable characteristics, such as being too tall and reduced seed production. Backcrossing has drastically increased production of the hybridized dwarf plant and increased gluten levels in the plant which gives the wheat product a new and improved larger and fluffier appearance. Although this was good for the bottom line of these companies ultimately this has run havoc on the American people’s  digestive systems. This is unfortunately what research HAS NOT looked into. Don’t you think this should have been the FIRST thing they considered and not their bottom line?

There are also chemical abuses to the wheat source as well. Exposing the wheat embryo and seeds to a chemical called sodium azide, as well as to gamma and x-ray radiation, the embryo and seeds mutate. According to Dr. William Davis, M.D. from the Wheat Belly Blog, “Sodium azide is highly toxic to animals, bacteria, and humans, with human ingestion of small quantities yielding effects similar to cyanide. With accidental ingestion, for instance, the CDC recommends not performing CPR on the victim (and just letting the victim die), since it may cause the CPR-provider to be exposed, nor to dispose of any vomitus into a sink, since it can cause an explosion. (This has actually happened.)”

This is how the well known herbicide-resistant wheat species called Clearfield Wheat came into existence from the chemical company called BASF. This is called Chemical Mutagenesis although in my opinion it should be called Human Genocide. Our animal digestive system struggles so much to handle the chemicals and manipulation to our nutritional sources but even our miraculous bodies at some point give in to the onslaught of the abuse. This is why so many young and old are sick now with cancers, auto immune disease, fatigue and depression.

In short, research is turning our food industry into a modern day sci-fi horror movie by manipulating food DNA, protein, and chemistry with Frankenstein laboratory techniques, dangerous chemicals, and harmful radiation.  What it hasn’t learned though is how to heal the devastating effects it has on mother nature, our digestive system and our immunities. It’s hard to predict just how our guts will react to this “new food”. Guess they won’t look at that until we all start turning into real-life Zombies and storming the F.D.A in Washington! I am hopeful that’s not in our future. Please consider that food certainly is a drug and does affect you every bit as a prescription medication. I just wish our government would soon recognize our wealth is in our health and not in their bank accounts, our lives depend on it!

 

 

I Want a New Drug!

Yes that’s right, I said it, a new drug! This statement is meant to be an eye-opener for all who don’t believe FOOD is a drug. Just like a drug you take that makes you feel good, bad, sluggish or energetic, food effects on your body can be immediate or take a toll on you 2-3 days later. Your body must have all the necessary components to process everything in the food you ingest. You need powerful enzymes from the mouth to break down carbohydrates, while the stomach produces acid and enzymes to break down proteins. Then there is insulin, glycogen and enzymes from the pancreas that break down fats, carbohydrates and proteins while enzymes from the small intestines are secreted to break down fat and lactose. Not to mention the regulation of alkaline-acid ph by the kidneys, the liver’s role in detoxifying the food you eat as well as producing bile for fat assimilation. The intestines require just the right mix of bacteria to digest and assimilate the by-products of the broken down food. Whew, that’s a lot! And these are just some of the functions needed for a healthy assimilation of foods. Digestion is like a fine tuned orchestra with just the right amount of coordination from the strings and percussion sections!

medicine

Food, like everything in life, is complex and contains many different components. There are literally hundreds of naturally occurring chemicals in just about every type of food you can think of. Natural chemicals exist in food to impart color, flavor, nutrition, and natural toxins for protection from predator attacks or unhealthy microbes.  We all know by now, unfortunately, there are many man-made chemicals in our food but this article will focus on some of the natural chemicals and how they may affect your body function. You might be surprised to know that many of these naturally occurring chemicals if ingested in excess amounts could be considered poisonous!

Many of these natural toxins contribute to symptoms of pain, fatigue, brain fog, and digestive upsets. Most people don’t recognize how much food contributes to how they feel minute-to-minute. Food can make or break your day by dictating what kind of mood you are in and whether you will have body pain today or not.  The best advice I can give you is the next time you have sudden shoulder pain, migraines, knee pain, low back pain, gas, bloating, feeling grouchy, sluggish, angry or anxious, PLEASE look to the meals you ate in the last 24-48 hours as a major culprit. It may be a simple change in diet that changes a chronic symptom you have suffered from for years. Here are some of the chemicals more commonly involved in typical problems that I see.

SOLANINE

Solanine is a non-protein compound containing nitrogen. It is a chemical called a glycoalkaloid. In certain vegetables, it is found in all parts of the plant, including fruit, leaves and tubers. It has pesticide properties and is one of the plants naturally occurring defenses. Solanine blocks the enzyme that allows muscles, tendons, and ligaments to return to rest after activation. It can remove calcium from the bones and deposit it in any genetically weak or injured area of the body, including joint spaces, arteries, kidney and gallbladder. Unfortunately, in many people solanine causes increase in muscle pain and tightness, morning stiffness, joint pain, inflammation, osteoarthritis flare-up, autoimmune dysfunction, nausea, diarrhea, vomiting, and other neurotoxic properties.

In the medieval times, the majority of nightshades were not considered edible and they were used in witchcraft and shamanism. The Romans gave them the name “nightshades” because it was put in your enemy’s drink and when the person went home that night, the shade came down and they died! Solanines are not water soluble, aren’t destroyed by cooking and cannot be broken down in the body. So think wisely before you make your loved one their next meal!

Solanine is found in all “deadly nightshades”.  Nightshade foods are potatoes including white, red, yellow and blue-skinned (not sweet potatoes or yams), tomatoes, eggplant, paprika and all peppers, excluding black pepper. This brings a new and scary meaning to “Attack of the Killer Tomatoes!”  Other foods which are not nightshades but contain solanine are blueberries, apples, cherries, beets, artichoke, gogi berries, okra and ashwagandha.

LECTINS

Lectins are a type of protein found in many plant foods and can interfere with your metabolism, clump red blood cells as well as adhere to your gut epithelial tissue and break down the small intestinal lining creating further leaky gut. Damage to the absorptive intestinal fingerlike microvilli, reduces the small intestines capacity to absorb vital nutrients needed for immunity and repair. Lectins in plants exist for pest and insect protection. They can enter our blood unchanged because they are indigestible to humans. Because we don’t break down and digest lectins, often we create antibodies to them–almost assuring that our bodies are having some kind of harmful immune reaction every time we eat them.

Genetically modified foods can be especially problematic because “splicing lectins” from one plant family to another occurs frequently.  Therefore, if you know you react to a particular plant lectin and that lectin has been genetically transferred to a different plant you may become symptomatic and not even be aware as to the cause. Soaking, sprouting, fermenting and cooking will reduce the amount of lectin content in your foods, so you may consider this as a way to process foods you want to eat without much gastrointestinal distress.

Lectins are found in all dried beans including kidney, soy and peanuts, nuts, seeds, wheat, wheat germ, oats, barley, quinoa, rice, millet, buckwheat, corn, potatoes, dairy and again the “deadly nightshade” family. So beans may be more than just a magical fruit!

 

OXALATES

Oxalates naturally occur in plants to help get rid of additional calcium by binding to it and preventing its absorption. It can be made by the human body from Vitamin C. Which is why kidney stone formers are asked to reduce their Vitamin C intake. When too many oxalates are consumed it can combine with calcium and the body can form painful calcium-oxalate crystals which can lodge in the kidneys as stones or get deposited in any body tissue and cause pain and inflammation as well as free radical damage and depletion of glutathione, a nutrient needed for many detoxification processes.

Oxalates have the ability to bind to the minerals calcium, magnesium, iron, zinc and copper in our intestines creating a mineral deficiency. There is a genetic tendency in some people, depending on your D.N.A., as to whether you are able to detoxify the substances that produce extra oxalates in your body. This genetic variable give you the ability to produce an increased level of oxalates even when you are not eating foods high in oxalates. Anyone with kidney or gallbladder disease, certain autoimmune conditions, or gout, should avoid these foods in high doses. My recommendation is to not use spinach or other high oxalate foods everyday in a smoothie or as a meal. Rotate or divide your meal in half with high oxalate and low oxalate foods to avoid any problems with mineral absorption or deficiency.

Oxalates are found in the Amaranthaceae family of spinach, beet tops, swiss chard, amaranth, and sorrel, rhubarb, parsley, okra, berries, kiwis, figs, grapes, cocoa, chocolate, almonds, cashews, peanuts, soy and tea. Oxalates level increase as food matures, so young fresh spinach is likely to have less oxalates. Boiling and steaming reduce the amount of oxalates as well.

Low oxalate greens are lettuce, celery, chickweed, watercress, escarole, asparagus, dandelion, and some of the cruciferous vegetables such as kale, bokchoy, collards, mustard greens, turnip tops, cabbage and arugula.

 

GOITROGENS

Goitrogenic basically means foods that are what I call “nasty pie” for the thyroid. In other words, they slow or block thyroid function by blocking iodine uptake. Iodine is what makes your thyroid metabolism work. Goitrogens can lead to hypothyroidism and goiters. When someone is diagnosed with a “goiter”, it means your thyroid grows more cells and is enlarged. This enlargement may be to compensate for the reduction in thyroid hormone levels. A goiter is usually felt as a soft swelling on one or both sides of the neck that is 2-5 inches in diameter.

Many goitrogenic foods are considered diet foods, so when trying to lose weight you may feel as if you are doing everything right but the pounds aren’t moving. I would suggest eating no more than 3-4 cups of these raw vegetable per week if you feel that this may be creating an issue for you. Cooking these foods at high temperatures inactivates the glucosinolate, the chemical responsible for the goitrogenic effect in foods with the exception of soy which has its own very big issues.  If you do have known thyroid problems, you may want to remove these items from your diet altogether.

Known thyroid goitrogens are cruciferous foods such as bok choy, broccoli, cauliflower, cabbage, kale, kohlrabi, mustard greens, radish, turnips, as well as, soy, peanuts, and canola oil.

I have said many times, “Patients would rather change their religion than change their diet”. I am writing this article to pass on information not to scare you but make it so that you can be more present, conscious and proactive in taking control of your health. Many times, the answer lies within us and not in a doctor’s office.  Pay attention to what you use to nourish your body, the quality of your life may depend on it!

Glyphosphate: The Secret Reason Wheat May Be Making You Sick & How To Detoxify From It

As a Holistic Doctor who specializes in treating the whole patient, it surprises me how many new primary complaints of my patients are related to digestion problems in the form of bloating, pain, gas and indigestion. This rivals the other common complaint of “chronic fatigue”. It makes sense to me though because when you are unable to use food to nourish and resupply the body of vital nutrients, of course, you are always tired and fatigued. When there is a constant association of fear with food, when you are always thinking about what you are going to eat, how you are going to feel in an hour or even the rest of the day simply because of one meal, it becomes utterly exhausting. Add to that the lack of nutrients actually getting to your cells and it becomes overwhelming.

A new peer-reviewed paper published in the Journal of Interdisciplinary Toxicology (Vol. 6(4): 159–184 ) by Doctors Anthony Samsel and Stephanie Seneff shows that celiac disease, gluten intolerance and irritable bowel syndrome are on the rise worldwide, and that rise has taken place in parallel with the increased use of glyphosate, the herbicide in Roundup.

The Doctors researched the known effects of glyphosate along with the symptoms associated with celiac disease, gluten intolerance and irritable bowel syndrome.  They identified both chemical and biological pathways where glyphosate can be the cause of these diseases.

Non-organic wheat farmers for nearly 20 years now have been routinely using glyphosate as a “crop desiccant.” It gets applied to the field 7-10 days prior to harvesting the crop to dry it down and for uniformity. If that is not bad enough, these same farmers also use RoundUp during the growing season to assist in weed control.

Roundup kills plants by interfering with a biochemical pathway involved with synthesis of amino acids, in the good bacteria in our gastrointestinal tracts. This important pathway found in our gut bacteria is vital to our intestines making enough essential amino acids as building blocks for our body.  By interfering with the biochemistry of bacteria in our GI tract, consumption of glyphosate depletes essential amino acids and predisposes humans to a host of chronic health problems. Depletion of these amino acids can contribute to obesity, depression, inflammatory bowel disease, and other neurological disorders.

When you consider Roundup is put on some of the major ingredients in all foods Americans eat, specifically corn, soybean, canola, cotton, wheat, all grain crops, rice, seeds, dried beans, peas, sugar cane, sweet potatoes, and sugar beets there is no reason to assume we aren’t all affected.

Recent studies have shown glyphosphate to be a cytochrome P450 inhibitor. This is the major detoxification pathway that the liver uses for all toxic metabolites in the body. The result of the breakdown in this pathway is toxicity and metabolic waste begin to overflow and there is no way to get relief or remove them from the body. People begin to get toxic and chronic illness appears insidiously.

You can protect yourself in 4 different ways through detoxification of your body. These principles are a requirement, not an option, for anyone interested in getting better from a chronic illness or maintaining your health.

1. Open the lymphatic vessels to help waste and release toxins
2. Support your body’s own natural detoxification pathways
3. Use antioxidants to soak up dangerous and constant free radical production
4. Chelate toxic metals out of your body

You can start by taking Epsom salt baths to open and drain the lymphatic vessels. Soaking in a tub of warm water mixed with 3 cups Epsom salt and one 16 oz. bottle of 3% hydrogen peroxide for 20-30 minutes is one of my favorite methods (if you use food grade hydrogen peroxide, use only about 4 oz. in your bath). It makes you feel great and helps elimination of toxins and relaxation of muscles. It also provides oxygen to skin and other vital organs. I recommend adding my Charcoal Detoxifying Bath Salts along with the epsom salt and hydrogen peroxide to receive the extra benefits of other ingredients like charcoal, bentonite clay, and essential oils (available for purchase at the office and online).

Support your body’s natural detoxification by supplementing with N-acetyl-cysteine or N.A.C. This will help produce glutathione, a primary antioxidant and important nutrient produced in every cell of your body, especially your liver. Glutathione’s role in detoxification is paramount due to the fact it supports both major phases of detoxification in the liver. It breaks down harmful xenoestrogens, heavy metals, pesticides and fat-soluble toxins stored in adipose tissue.

The next two herbs, I personally take every single day to make sure I keep my liver open and flowing. Milk Thistle and Dandelion Leaf are two extremely valuable herbs used to strengthen your liver natural ability to detoxify. Milk Thistle helps regenerate the liver cells, promotes more glutathione production, may have anti-cancer properties, aid in gallbladder function and help decongest kidneys, spleen and veins. While Dandelion leaf can promote healthy lipid profiles, reduced insulin resistance, and suppress fat accumulation in the liver.

Small intestine are vital, since most of your immunity live here. Supplementing with an amino acid called L-glutamine aids in sealing and healing the leaky gut holes created in the small intestines. This is where harmful food toxins and proteins can cross over and get into the circulation causing autoimmunity and food allergies. Prebiotics such as arabinogalactans act as a food source for friendly microflora and the probiotic lactobacillus sporogenes, a sporulated hearty bacteria, can help re-inoculate a weak gut within hours. These products are available for purchase at the office.

Various other antioxidants used to support your body’s ability to detoxify and defend can be found in BioProtect, a product we carry in our Seleme Health Detox Kit. This is a simple yet elegant way to keep the flow of the liver and the ability of the cells to slough off even the most toxic waste. This has CoQ10, selenium, zinc, Vitamins A, E, and C—all the vital nutrients the liver uses to dump waste.

Chelation can be accomplished with the use of Spirulina, a blue-green algae or Chlorella, a green algae, which contain a nutrient called chlorophyllin, a compound which binds toxic metals in the gut. Zeolite a naturally occurring mineral, is another great way to bind and capture heavy metals.

Our office has multiple detoxification processes available for your health needs. Two times per year we conduct a 21-day group detoxification program. Our next group session begins October 18, 2015. You may want to consider joining us in our personal effort to stay clear of these very harmful toxins in our world. If you are feeling motivated enough, you don’t need to wait for our fall date. You can begin as soon as you feel ready. As I always tell my patients “healing begins today”.

 – Dr. Seleme

Super Foods for Your Cleanse

superfoods

Consider adding some of the great Amazon Rainforest Super foods to your Mediclear Shakes and in your food.

1. Camu Camu has one of the richest source of Vitamin C in the world
2. Maca enhances strength, stamina, immunity and even libido. Yay!
3. Chia Seeds has vitamins, minerals, proteins, antioxidants, Omega-3 and Omega-6 fatty acids.
4. Chlorella blue-green algae has an ability to support detoxification and remove heavy metals and pesticides. Double Yay!
5. Cacao is the raw material behind chocolate but so much less caffeine. It has amino acids and antioxidants. Great way to still get your chocolate fix during the cleanse. Use Cacao powder, almond milk and stevia. Viola! Chocolate Milk.
6. Spirulina blue green algae and a rich source of Vitamin A, C and E. An exceptional source of vegetable protein with all the amino acids. A 3.5-ounce portion of dried spirulina contains 57 grams of protein, which is more than 100 percent of the DV. Yowza! Please use a reputable source when buying Spirulina.

Happy Cleansing!

Pucker up and enjoy lemon water’s alkalizing benefits.

10-Reason-why-you-should-drink-lemon-water-1

In preparation for the kick off of my February 16, 3-week Detoxification Program, I have begun my daily routine of drinking the juice of 1 lemon wedge in an 8 oz glass of filtered water. In fact, if you drink lemon water throughout the day you will find that daily elimination becomes much more regular as you begin to clear the liver and the gallbladder with the alkalizing effects of lemon juice. Alkaline is the preferred state for your body as disease and illness can only thrive and exist in an acid state.

woman_drinking_lemon_waterRegular intake of lemon juice can take care of constipation problems, by increasing peristalsis and clearing the toxins that have accumulated in the bowels. Most would believe lemons make your body more acidic based on the taste but the truth is you become more alkaline with the digestion of lemons. The metabolic by-product of digested lemon creates an alkaline ash in your body which causes the blood to become more alkaline. Lemons contain a vitamin most have never heard of. Vitamin P, which stands for bioflavonoids. These water soluble plant substances, improves capillary strength, lowers blood pressure and contains systemic anti-inflammatory properties.

Lemon is also a helpful stimulant for the liver as it helps to absorb toxins and dissolve uric acid while thinning and producing more bile. It can aid in digestion relieving belching and indigestion. Another side effect of sipping lemon water throughout the day is weight loss. Many added pounds are due to the increase burden of toxins that reside in our bodies as we age. This can make you bloated, fat and just plain miserable!

To reduce the amount of sugar, sodium and fat on salads and vegetables, use fresh squeezed lemon as a dressing. Just squeeze on your salad to give it an incredible boost in flavor and nutrients. Add fresh olive oil if preferred. In fact, I recommend only using fresh squeezed lemon or lime juice and olive oil as dressing during our detox programs.

FN_Ice-Cube-Tray-Lemon-Juice_s4x3.jpg.rend.snigalleryslideAnother great idea is to squeeze fresh, organic lemons into an ice cube tray and save. Melt in a glass of warm, filtered water anytime you want to give your body an alkalizing lift. As a reminder, do not add sweeteners like honey or sugar. This will reduce the alkalizing effects of lemon greatly.

When adding lemon juice to your diet always remember to go organic or go home! In addition, fresh is always best! So pucker up, enjoy, and feel better!

– Dr. Seleme

How to Avoid the Tens of Thousands of Chemicals in Your Food!

 

Did you know…
 chemicals
More than 10,000 chemicals in the form of emulsifiers, solvents, and preservatives are used in food processing and storage? 
Below are a few of the many produce and foods with high pesticide or chemical content.

 
Celery
Celery is one of the most pesticide-laden vegetables  with a high content of the pesticides chlorantraniliprole and spinosad, which are very high in its toxic effect.

Potatoes
Unfortunately for you potato lovers there is a very high pesticide content such as that of chlorpropham and o-phenylphenol  that can actually increase the toxic impact of potatoes as well as, disrupting the endocrine balance of your body.

Lettuce
Research shows that a typical lettuce produce has been treated with 9 different pesticides before actually reaching your supermarket store. Research reveals often lettuce is coated with some pesticides such as DDT and Lindane.

Chemicals-and-Vegetables-Cartoon-200x200
When was the last time you saw Benzimadazol,  Dieldrin, Maleic Hydrazide Thiabendazole, Methylparaben, Dimethyl polysiloxane growing in a farm field or your back yard?

To help you avoid these dangerous chemicals, print and keep this handy list of high and low pesticide produce in your purse or wallet when you go grocery shopping!

Wash Away Pesticides, Waxes, and Chemicals – Naturally!
We know that it’s not always feasible to buy organic all the time, so here are 3 natural methods for properly wash produce to remove pesticides and waxes.


–  Soak 
produce in 1 part white distilled vinegar and 4 parts warm water for 30 to 60 minutes


–  Soak produce in a sink full of cold water and a few drops of essential oils (e.g. Lemon, Lime, or a germ-killing/purifying blend)

–  Spray a mixture of 1 TB lemon juice, 2 TB baking soda, and 1 cup water onto produce and let sit for 5-10 minutes. Rinse off and enjoy!  

Commercial fruit and vegetable washes can also be used, just make sure that the ingredients are all natural and free of harsh chemicals.

Counter Chemicals by Choice
Besides buying organic produce and carefully washing them, here are other ways you can avoid harmful chemicals from food in your life.
Perfluorooctanoic acid, aka “PFOA.”

The lining of microwave popcorn bags contain PFOAs.   The high heat created in the Microwave can convert this harmful chemical into vapors that spread throughout the popcorn. They steam given off as the bag is being opened immediately after heating can cause harmful fumes to the body as well.  PFOA toxicity has been linked to thyroid disease in humans. 
What to do?

Air pop non-GMO popcorn yourself.  If you don’t have an air popper you can use kernels in a paper bag in the microwave.  Simply add about 1/2 cup of popcorn to a brown paper bag, twist the top then microwave listening carefully for when it’s finished popping or snack on some healthy chopped vegetables or fruits.
Benzoate Preservatives, aka “BHT, BHA, TBHQ.”

A chemical are used to help keep fats from going rancid.  They’ve been linked with serious concerns like increasing asthma, hives, cancer risk, and disrupting estrogen balance.  Read your packages carefully – it’s often hidden in cereal, nut mixes, gum, butter, meat, dehydrated potatoes.
What to do?

  • Use a dehydrator to make your own veggies and fruits!  So easy and inexpensive and chemical free!
  • Only chew gum from health food stores WITHOUT aspartame and other additives.
  • Mix your own nuts – get a variety of raw nuts and roast them with spices or raw. Remember nuts are a healthy fat but still a fat and will add weight especially to the waist line. No more than 6-8 per serving.
Bisphenol-A, aka “BPA.”This is one found in canned foods, such as tomatoes, beans, fruits and vegetables. It is an estrogen-like chemical that is pervasive in canned foods.  BPA has been linked to diabetes, ADHD, reproductive cancers, and thyroid disorders like hypothyroidism and obesity. The acidity in canned tomatoes can pull even more of this chemical into the food.
What to do?

  • Never heat or freeze plastic containers, including leaving them in your car during a hot day or at night.
  • Make big batches of fresh tomato sauce and freeze in glass containers.
  • Make beans from dried beans and store for later use.
  • Choose frozen fruits and veggies (not canned) when fresh is not available or in season.
  • Look for tomato and other packaged products in glass jars.
Top Signs Your Body is Toxic
Across the United States, the EPA took samples of people’s fat cells (adipose) and analyzed the samples for the presence of various toxins. In 98% of the samples they found many toxins, including benzene, PCBs, DDE (a metabolite of DDT pesticide), dioxins, toluene, and chlorobenzene, all of which are highly damaging to the immune system and compromise every tissue in the body. Once these chemicals and metals create a “home” for themselves in you fat and nerve cells, it can take years, if ever to have them removed on their own.

These are only a very few examples of the barrage of chemicals or bodies struggle to remove every day from typical foods that are eaten.  Our bodies are like any other machine you know of…if you don’t clean it, eventually it will break down in the form of autoimmune disease, cancers, arthritis you name!
Here is a brief list of known symptoms often related to toxicity:

• allergies
• acne
• anxiety
• burning skin
• brain fog
• chronic fatigue
• chemical sensitivities
• depression
• eczema
• frequent colds or flu
• feeling “sick all over”
• insomnia
• loss of dexterity
• low body temperature
• memory loss
• mood swings
• muscle and joint pains
• poor concentration
And the list goes on and on…..

When the amount of toxins exceed the body’s ability to excrete them, our body will begin to store these toxins. The accumulation of toxins can seriously impede our physiological health and lead to chronic disease.

If you identified having some of these health symptoms, consider detoxifying your body with help from us at Seleme Health Center.  We use 2, 4, or 6 week specific protocols to remove these harmful heavy metals and chemicals from your body using Frequency-modulated Low-Level Laser protocolsFar Infrared Saunas, nutritional supplements and homeopathic remedies, just to name a few ways to help eliminate the toxic influences that block your body’s ability to completely heal.

 

Call us today at (703) 273-0573 for more information or to customize your detoxification protocol!

Worried about holiday weight gain?

Trying to avoid being “stuffed” like a Thanksgiving turkey? Watching the glycemic index of the food you eat is the key to maintaining your weight and avoiding the dreaded unwanted extra holiday pounds.

Turkey Eating PieWhat is the “Glycemic Index” you ask? It’s scientific way of measuring how quickly the body breaks down the carbohydrate (sugar) in food and puts it into blood sugar (glucose). It’s a number ranking for food that contain carbohydrate by how high they raise blood glucose over 2-3 hours after ingestion.

Why is this so important to the body?

  • High Glycemic Index foods quickly digest andare turned into glucose in the blood causing a rise in insulin, your fat storage hormone.
  • Whatever glucose is not used as immediate fuel is stored in the liver and muscle, once those tanks are full the rest gets stored as fat.
  • If you combine food that has a high Glycemic Index with fat, none of the fat gets used b/c the bloodstream is too flooded with sugar and this gets stored as fat.
  • Insulin does such a good job of removing and storing excess blood sugar and converting any extra to fat,  that when removed quickly your blood sugar will drop and you will get hungry again.

Continuing to flood your body with high levels of sugar, followed by high levels of insulin, makes your pancreas, (where insulin is created), less efficient at processing these sugar and overtime you become hypoglycemic or insulin resistant. If this continues your pancreas becomes completely exhausted and shuts down insulin production and diabetes begins.

 

The pancreas creates 2 hormones in response to food.

1. INSULIN – the hormone responsible for storing fat and producing energy from sugar.

*Insulin is secreted in response to the carbohydrate you eat.

2. GLUCAGON – the hormone that promotes the mobilization and utilization of fat for energy. Glucagon is the only hormone that allows stored body fat to be released into the bloodstream to be burned by your muscles as energy.

*Protein consumption produces glucagon.

 

Based on these simple facts about blood sugar and fat storage here are some easy tips to control your holiday calorie-fest!

5-Tips-Blunt-Blood-Sugar

  1. Add Beans – a low-medium GI food bring down rating of the entire meal.
  2. Sprinkle on some cinnamon – ½ tsp day improves insulin uptake of glucose
  3. Add a vinaigrette to any salad or protein
  4. Use good fat – 1-2 tsp Olive oil, canola oil, fish oil, nut/seeds
  5. Add some low fat protein which slow digestion and absorption of sugars

 5-Rules-Rev-Metabolism

  1. Eat low – medium G.I. foods*
  2. MUST eat 3 SMALL meals per day with 2 snacks in between
  3. MUST eat every 3-4 hours
  4. Eat foods high in fiber
  5. Exercise!!!

how-to-fill-plate

divided-plate-thirdsDivide your plate into thirds:

  • 1/3 protein
  • 1/3 -2/3 non starchy veggies
  • 1/3 fibrous grains
  • Use fat as an add on sparingly

Lyme Disease and Cannabis Oil

oils

Hmmmmm… Interesting article!

Natural News: Cannabis Kicks Lyme Disease to the Curb

 

Top 7 GMO Foods to Avoid

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Did you know the top 7 GMO  foods to avoid are corn, soy, alfalfa, cottonseed, papaya, canola and sugar beets? We are in a war to fight for our rights to eat food unadulterated. Our government doesn’t to understand how sick our country has become due to our extremely toxic and disruptive foods sources we now have. I am seeing more and more young children in my office who are suffering at such early ages now. Many from the start have food allergies, immune system dysfunctions manifesting as eczema and asthma, not to mention neurological disorders couple with learning disabilities. There is no research needed as far as I am concerned as to why so many have health problems. The ONLY place we need to look is our environment and the damaging things we are doing to our food.  Here is a great article by naturalnews.com on the top GMO foods to avoid.

The top seven GMO crops you should avoid like the plague

(NaturalNews) Genetically modified organisms (GMOs) are plant and meat products that have had their DNA altered and possibly mutated in some laboratory, and it’s all coined as the evolution of science and biotechnology for agriculture in order to fool the masses into believing that it’s for “our own good.” They (biotech giants) even teach it in schools and at Disney World now, and they say it all without ever telling anyone what they’re REALLY doing, and that is inserting the genes from other plants, animals, viruses and bacteria into food — often in the form of pesticides that can’t be washed off.

For any scientist to say that a human can consume pesticide and insecticide safely at any amounts is absurd, but “modern science” and “Western Medicine” are doing just that, and they’re trying to brainwash our children when no one wiser is around to defend them. Genetically mutated food is everywhere now, in every popular restaurant you can name and in every grocery store you’ve visited in the last 15 years, even Whole Foods. Ever heard of the “canola oil prepared-food bar”? Ninety percent of corn, soy, canola and cottonseed is GMO — the 11th plague, cancer food, has fallen upon mankind.

There are salmon in the ocean with genes from a much larger eel. There are flu shots and vaccines (swine flu for example) that carry GMO bacteria genes, dangerous virus combinations and “weaponized mycoplasma.” It is completely unknown what this concoction does to humans as it’s injected into your muscle tissue, where it hides from your immune response system and leads directly to auto-immune disorders. How would you like NOT being able to build antibodies anymore? How insane is that? All thanks to the bizarre world of believing that eating pesticide-making genes somehow helps mankind prosper. Plus, the FDA doesn’t require safety testing for GMOs. Do you still wonder why they don’t want them labeled? Contributing lobbyists in Washington, DC, represent corporations that fuel the genetically “mutated” agriculture, meat and milk industries, not to mention GM medicine.

The GMO Plague

Market watchers estimate that seven out of ten processed foods at local supermarkets contain genetically modified ingredients, but it’s probably more like ten out of ten. In the past decade, the growth percentage of the top three GMO crops has soared a whopping 80 percent! Dow AgroSciences is right in the middle of it all, making matters worse.
(http://www.motherjones.com)

Remember the ten plagues that fell on Egyptians who kept the Jewish slaves in bondage, until Moses freed them? There were locusts and dying cattle, and the death of first-born sons of the Egyptians. Sound familiar? GMO brings plagues upon mankind, including birth defects, infertility, spontaneous abortion, dying cattle, diseased fowl and superbugs and superweeds that consume the agriculture. Here are the seven commandments from the GMO tablets “brought down from the mountain” of Natural News:

Seven GMO Commandments

Thou shall not eat genetically modified corn! Corn is the number one crop grown in the US, and at least 88 percent is genetically modified (mutated) to contain foreign DNA, bacteria and pesticide. It’s used as animal feed also in confined animal feeding operations across the country.

Thou shall not eat GM soy! Soy beans were never meant to be eaten by humans in the first place. The Chinese knew centuries ago. Soy is a staple food that appears in hydrogenated oils, lecithin, emulsifiers and protein supplements everywhere. At least 93 percent of soy in America is GMO.

Thou shall not eat GM cottonseed! It says in the Bible not to tamper with nature and alter its natural form. Look it up. Nearly all fried foods contain cottonseed oil, not to mention genetically modified rapeseed oil — a.k.a. canola.

Thou shall not eat GM alfalfa! CAFO farmers feed to dairy cows genetically modified alfalfa that contains pesticide and gives them digestive disorders and parasites. These conventionally raised cows are bred to produce milk, butter, yogurt and meat. GM alfalfa is toxic, but it’s the fourth largest crop grown in the US behind corn, soybeans and wheat.

Thou shall not eat GM papaya! At least 75 percent of the Hawaiian papaya crop has been genetically modified to withstand papaya “ringspot” virus. Are you a virus?

Thou shall not eat GM canola! Canola is used for bio-fuels. It has been found growing far from any planted fields, which raises great concern about its ability to compete with wild plants as it “escapes” into nature. There was no such thing as canola before the 1970s. Mankind created this mutation from rapeseed by lessening the toxic acid content, and it’s Canada’s number one export to the US. Are they exporting a food plague?

Thou shall not eat GM sugar beets! More than half of all sugar sold in the US comes from sugar beets. That’s also where MSG, monosodium glutamate, comes from. At least 90 percent of sugar beets are GMO thanks to the USDA. The organization True Food Now has a list of foods currently being tested for genetic modification. Get a snapshot of the future and avoid the GMO plague, well, “like the plague.”
(http://www.centerforfoodsafety.org)

Learn more: http://www.naturalnews.com/045477_GMO_crops_plague_biotech_industry.html#ixzz34kirvkK1

 

 

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