Celery is a strongly alkaline food that helps to counteract acidosis, purify the bloodstream, aid in digestion, prevent migraines, relax the nerves, reduce blood pressure, and clear up skin problems. Celery contains compounds called coumarins which are known to enhance the activity of certain white blood cells and support the vascular system. those who suffer from auto-immune illnesses.
It also contains significant amounts of calcium and silicon which can aid in the repair of damaged ligaments and bones. Celery is rich in vitamin A, magnesium, and iron which all help to nourish the blood and aid those suffering from rheumatism, high blood pressure, arthritis, and anemia.
Fresh celery juice is one of the most powerful and healing juices one can drink. Just 16 oz of fresh celery juice a day can transform your health and digestion in as little as one week.
Celery’s rich organic sodium content has the ability to dislodge calcium deposits from the joints and holds them in solution until they can be eliminated safely from the kidneys. Celery is a well known natural diuretic and has ample ability to flush toxins out of the body. Celery also has significant anti-inflammatory properties making it an essential food for Source: MedicalMedium.com
Illnesses. Sometimes they’re easy to cure, other times not so much.
That being said, having to deal with several health problems at the same time can be quite a challenge. But it’s doable.
The following detox drink can cleanse and rid the body of toxins. It naturally helps you heal by speeding up your metabolism, burning extra fat, lowering blood pressure and most importantly, fighting diabetes.
If you think that it is too good to be true, then try it out yourself and experience the positive results.
Recipe for an Incredible Detox Drink:
Ingredients:
Cinnamon- 1 teaspoon
Apple Cider Vinegar- 2 tablespoons
Freshly Squeezed Lemon Juice- 2 tablespoons
Raw Honey- 1 tablespoon
12 to 16 oz or one glass of water
Preparation and Consumption Method:
Simply add all the ingredients together in a blender and mix them well. Drink the mixture first thing in the morning before having breakfast. Since it takes approximately only 2 minutes to prepare, do not store the drink. Instead, make one each day after waking up for best results. Drink this for at least 3 months or longer.
Now Here’s What’s in it.
Cinnamon is an excellent spice which is well-known for maintaining glucose level and improving insulin sensitivity in type II diabetic patients as stated in a study published in the ‘Proceedings of the Nutrition Society’ journal. It was found that after taking the Cr supplementation (a compound present in cinnamon); glucose, insulin, cholesterol and HbA1c levels were all improved in subjects with type II diabetes.
Apple Cider Vinegar can lower blood pressure when consumed daily as it contains acetic acid – a compound known to decrease blood pressure or hypertension. The antihypertensive effects of acetic acid and vinegar were proven in a study published in ‘Bioscience, Biotechnology and Biochemistry’ journal in which the spontaneously hypertensive rats showed significant decrease in blood pressure and rennin activity when given acetic acid or vinegar.
Lemon Juice is a good source of flavonoids which are known for their antioxidant properties. Vitamin C is the most abundant antioxidant in lemon. Since it contains antioxidants, lemon juice helps fight free radicals in the body, thus strengthening our immune system. The antioxidant properties of lemons are supported in this study which showed that the lemon flavonoids suppressed oxidative stress in diabetic rats.
Honey offers numerous benefits to our body due to the presence of a variety of nutrients from enzymes, minerals and vitamins to polyphenols. This was supported by an article published in the ‘Journal of the American College of Nutrition’. In short, honey contains many health components that favor good health.
sources: Cambridge, Pubmed, Springer, TandOnline
Everyone expects to slow down as they get older, including their mental faculties.
Age-related dementia and the increase in the incidence of Alzheimer’s disease in the elderly have prompted scientists to take a closer look at the causes of cognitive decline.
There is a correlation between diet, lifestyle, toxins in the environment and brain health. There are things you can do to keep your brain (and the rest of you) healthy by paying attention to your bodily needs.
Getting enough sleep and exercise goes without saying.
Specifically, vitamin B12, omega-3 fatty acids, and healthy gut flora are part of a normal diet and optimizing these will help maintain cognitive faculties.
Additionally, there are three foods that you may not be getting any or enough of that have been shown to prevent cognitive decline.
Once dismissed as having too much fat, it turns out this is one of the healthiest things you can eat and it doesn’t take much (one to two tablespoons a day) of this versatile oil to reap its nutritional benefits.
It tastes good, too!
Coconut oil keeps your brain healthy as its medium-chain triglycerides (MCT) are a source of energy to maintain an adequate fuel supply. Make sure the coconut oil is raw and organic. Related: Coconut Oil Helps Parkinson’s Patient Regain Quality of Life
2. Bacopa monnieri
This herb isn’t new to Ayurvedic medicine and has been known to treat cognitive conditions as well as epilepsy, asthma, and ulcers.
The herb is known by many names including Brahmi, Indian pennywort, and water hyssop. A National Institutes of Health report of a 2002 study concluded that:
“The results show a significant effect of the Brahmi [bacopa monniera] on a test for the retention of new information. Follow-up tests showed that the rate of learning was unaffected, suggesting that Brahmi decreases the rate of forgetting of newly acquired information.”[1]
In addition, Brian Kairalla at the Philadelphia College of Osteopathic Medicine published a paper recommending further large-scale studies after his research concluded that “its [bacopa monnieri] potential to play a role in protecting or delaying age-related memory decline or delay Alzheimer’s disease onset and/or progression” is significant [2].
He also mentioned:
“It is interesting to note that cognitive gains made in the Raghav study that involved patients with insidious age-related cognitive impairment were maintained even after discontinuing the intervention.”
In other words, the treatment was healing.
3. Walnuts
They say that some foods look similar to the parts of the body they most support: tomato for the heart, sliced onion for blood cells, sliced carrot for the eye, and—not surprisingly—walnut for the brain.
A study published in the United Kingdom showed that people who ate half a cup of walnuts each day for two months scored significantly higher in an inferential reasoning test.
It’s the omega-3 fatty acid alpha-linolenic acid (ALA) and vitamin E found in the nut that are the source of the improvement: they are known antioxidants.
We want to age gracefully and enjoy good health; feeding your body to bolster its own ability to maintain and heal will assist you in doing so.
Does coconut water have a magical effect as everyone claims? You have probably heard about coconut oil and the numerous benefits it offers. Now, you will read about the biggest advantages of coconut water of which you have probably not heard before.
You probably did not know that coconut water has a practical compatible structure with the blood plasma in human bloodstream. Moreover, coconut water was used in armed conflicts in the past as a replacement for blood and numerous lives were saved in long and exhausting battles.
Nowadays, coconut water is used all around the globe. You can find it in numerous markets which offer you the chance to use the beneficial advantages of this unbelievable fruit. Coconut water does not taste very pleasantly, but this should not be the reason to avoid one of the best detoxification waters in the world.
What happens when you drink this water?
When you consume coconut water you strengthen your immune system and you eliminate the bacteria which cause urinary tract infections, gonorrhea, gum diseases and viruses which cause cold, infection diseases and typhus.
It will not only increase your energy, but it will also increase the production of thyroid gland hormones. This water is also very good for people who suffer from kidney diseases since it reacts as a natural diuretic. It will cleanse the urinary tract and the bladder canals. It will remove the toxins from the body and ‘’crash’’ the kidney stones. Coconut water is good for digestion due to the high level of fibber which it contains. If you drink it regularly it will eliminate the gastric acid. You can drink it in big amounts, since it has low levels of fat. You will lose weight, thanks to water’s ability for keeping you sated and meanwhile it lowers the appetite.
If you have acne, oily or dry skin, all you need to do is to soak a cotton wool in the coconut water and apply it to the skin. It will clean and freshen up the skin, and most importantly, it will keep the pores open. If you mix the water with olive oil, you can cleanse your organism. This mixture can remove bowel parasites.
According to experts, you can solve several health problems during pregnancy with the help of coconut water. Drink one cup of coconut water every morning and you will balance the electrolytes whose misbalance can lead to hypertension, also known as high blood pressure.
If you drink alcohol during the night you will probably have headache in the morning. So, the next time when you exaggerate with alcohol, you will remember this ‘’savior’’ if you want to get rid of the headache. Additionally, it will also compensate for the lost fluids and you will overcome the nausea which is often related with hangover.
If you want your skin to be hydrated and radiant during the entire day, one cup of coconut water will be enough. Also, after several exhausting physical activities, you can drink coconut water and you will regain energy. It will refresh you and leave a positive influence on each body part.
Increase of energy, strong immune system, protection from bacteria and infections, weight loss… What more can you wish for?
Gluten refers to the proteins found in wheat endosperm (a type of tissue produced in seeds that's ground to make flour). Gluten both nourishes plant embryos during germination and later affects the elasticity of dough, which in turn affects the chewiness of baked wheat products.
Gluten is actually composed of two different proteins: gliadin (a prolamin protein) and glutenin (a glutelin protein).
Though "true gluten" is sometimes defined as being specific to wheat, gluten is often said to be part of other cereal grains — including rye, barley and various crossbreeds — because these grains also contain protein composites made from prolamins and glutelins.
Why is gluten bad?
Gluten isn't necessarily bad, but some people are gluten-intolerant, meaning their bodies produce an abnormal immune response when it breaks down gluten from wheat and related grains during digestion.
The most well-known form of gluten intolerance is celiac disease, which affects one in every 141 people in the United States, according to the National Institutes of Health. When someone with celiac disease consumes gluten, it triggers an immune response that damages their intestines, preventing them from absorbing vital nutrients.
Wheat allergy is a rare type of gluten intolerance — it's a classic food allergy marked by skin, respiratory or gastrointestinal reactions to wheat allergens.
Recently, scientists have become aware of another potential form of intolerance called nonceliac gluten sensitivity. After consuming gluten, patients with gluten sensitivity may experience many celiac disease symptoms, such as diarrhea, fatigue and joint pain, but don't appear to have damaged intestines.
In cases of gluten intolerance, doctors typically recommend a gluten-free diet. Patients must avoid eating any foods and ingredients that contains gluten, including bread, beer, french fries, pasta, salad dressing, soy sauce and even some soups (unless otherwise marked as "gluten-free").
In recent years, many people without gluten intolerance have taken up gluten-free diets. Experts worry, however, that going on these diets without explicitly needing to could be detrimental to a person's health, as gluten-free foods are often nutrient-deficient.
Or something like that. Even if you’d admit to not knowing anything about gluten, you’ve definitely heard of it by now. Grocery stores have sections dedicated to it, celebs are proclaiming their love for being free of it, and many restaurants have “gluten free” labeled right on the menu. In 2012, gluten free products totaled $12.4 BILLION in sales, an 18% increase in the previous year.
Despite all the attention, most people, whether choosing to avoid gluten entirely or ingest it freely wouldn’t be able to answer the question “What is gluten?” Popular insufficient assumptions include:
…bread, grains, carbs, starch, cheez-its, sugar, bad stuff, baked goods, noodles, cupcakes, calories and yummmmy.
And all those are close. Well, sort-of. OK, technically… not really at all.
What is Gluten?
Gluten is the term used to refer to a combination of proteins found in certain grains. As you may know, the grain is actually the seed (aka the reproductive force) of a plant. This seed is made up of three parts: the endosperm (inside), the bran (outer shell), and the germ (nutrient “core.”) Enter: “Bill Nye the Science Guy” Theme Song. Gluten is located in the endosperm. When we eat “whole grains,” we’re eating all three parts of the seed. When we eat “refined grains,” we’re eating just the endosperm (the bran and germ are removed.) Don’t be fooled though, most all packaged grain products, whether “whole” or not, are highly refined and processed.
Getting into a bit more specifics, gluten is a mixture of two types of proteins: prolamin proteins and glutelin proteins (see helpful diagram above!) Although most grains contain a mixture of prolamin and glutelin proteins, the specific combination in wheat, barley and rye is what is now generally used to define what is gluten.
Gluten containing grains include: Wheat, Barley, and Rye, and related grains including Bulgur, Malt, Spelt, Oats (severely problematic for some), Kamut, Semolina, Durum, Pumpernickel, Farro, and Triticale.
“Gluten free” grains have prolamins and glutelins protein complexes that have different amino acid chains (remember: proteins are broken down into amino acids in the body) that generally don’t cause the same level of disruption as those classified as “gluten.” Gluten free grains include: Amaranth, Rice, Corn, Buckwheat, Teff, Amaranth, Quinoa, and Millet.
Why Gluten Sucks (for some)
Until recently, doctors and scientists have thought of gluten as only causing problems to those suffering from an autoimmune condition called Celiac Disease. When people with Celiac Disease (CD) eat gluten, it triggers a cascade of inflammation both outside and inside the intestinal wall, and loosening of the tight junctions that hold the cells of our gut together.1
When this loosening occurs, undigested gluten proteins “leak” through the gut barrier and interact with something called Tissue Transglutaminas (tTG), an enzyme the body releases in the gut to help repair damage. Because the invaders (gluten) are now crosslinked with the body’s own tissue (tTG), the immune system creates antibodies to attack both the gluten and gut cells (called enterocytes.)
If that sounds bad, it is. Basically, the intestinal wall gets attacked viciously and goes up in flames. If left untreated, CD can lead to serious vitamin and nutrient deficiencies, the development of other diseases and autoimmune conditions (Rheumatoid Arthritis, Type 1 Diabetes, Hashimoto’s, etc.), and nasty systemic gut inflammation which is linked to all different types of cancers and early death.
So, I don’t have Celia-whatever… that means I can eat lots of bread, right?!
Well, the research is showing a much different story.2
First, you may assume you don’t have Celiac Disease because you don’t experience digestive related issues. In reality, only 50% of those newly diagnosed with Celiacs Disease actually experience gut related symptoms. It’s estimated that 1 in 133 people suffer from Celiac Disease, and that for every one person diagnosed with Celiac Disease, there are 6.4 people undiagnosed.[3][4] The truth of the matter is, only 1 in 4,700 have actually received an official diagnosis, meaning millions with Celiac Disease are unaware of it. That’s downright scary.
So, if you’ve been diagnosed with depression, thyroid issues, osteoporosis, migraines, or lymphoma (yeah, cancer SUCKS), it could be because of untreated Celiac Disease.
In the last few years, it’s also become clear that Celiac Disease is only one of many expressions of gluten intolerance. A general “sensitivity” to gluten which many people experience is now recognized as Non-Celiac Gluten Sensitivity (NCGS.)Hooray for simple, easy names! Those with NCGS experience the same symptoms as those with Celiac Disease or a wheat allergy, but they don’t produce antibodies to their body’s own tissue, or have the same severe intestinal atrophy.
Well dang. How do I know if I have gluten this “sensitivity”… and why should I care? I want bread.
We’re almost there. Pinky swear!
If you have Non-Celiac Gluten Sensitivity, gluten is still causing an immune reaction in your gut in response to gluten (serious gut inflammation you can’t even feel), and can still lead to leaky gut.5 Not only that, when your immune system is working overtime against gluten, it doesn’t work so well in other parts of your body – like fighting damage from a workout, work related stress, or a virus that’s making you sick. Here’s the real kicker. Just like Celiac Disease, Non-Celiac Gluten Sensitivity can affect virtually any tissue in the body from the brain to the liver, and has been associated with causing an astounding amount of symptoms and diseases, the most common being IBS-like symptoms (abdominal pain, bloating, diarrhea, and constipation), brain fog, headaches, migraines, fatigue, joint and muscle pain, leg or arm numbness, dermatitis (eczema or skin rash), depression, anxiety, and anemia. It’s also been associated with neurological and psychiatric conditions such as ADHD.
And the most fascinating to me, gluten intolerance is being associated with a number of endocrine related issues – including infertility and thyroid issues.[6][7]
Experts in the field of gluten intolerance estimate that 7 – 30% of the population are suffering from Non-Celiac Gluten Sensitivity. Dr. Rodney Ford, a pediatric gastroenterologist and allergist in New Zealand says he believes that percentage could actually be much higher, up to 50% of the population. Dr. Kenneth Fine, gastroenterologist and internationally known medical researcher has also stated that gluten sensitivity could very well affect as much as half of the population.
It’s important to note – for NCGS, there is no official diagnostic test or medically defined set of symptoms. We’ve only just begun to learn about gluten intolerance and how it can affect the body, and much is being discovered as we speak from incredible pioneering researchers like Dr. Alessio Fasano.
So how the HECK am I supposed to know if my migraines are because of gluten?!
PIECE OH CAKE. Or, lack there of.
It’s time for a gluten challenge. Go without gluten for 30-60 days, depending on the severity of your issues. See how you look, feel and how your body performs. Do your migraines go away? Do you get your period again? Does your depression “lift?” Does your gas, bloating, and IBS disappear?
After your challenge, introduce gluten again and see how you feel. You get to make the decision about what works for you and what makes you feel your best.
Gluten-free Does Not Equal Healthy
Droppin’ a truth bomb: Gluten-free products are 242% more expensive than “gluten” ones, and usually still contain garbage ingredients. Check out the cocktail in this popular brand’s “Omega Flax & Fiber” Gluten-free Bread:
WATER, TAPIOCA STARCH, BROWN RICE FLOUR, EGG WHITES, RESISTANT CORN STARCH, NON-GMO VEGETABLE OIL (CANOLA OR SUNFLOWER OR SAFFLOWER), FLAX SEED, CANE SYRUP, CHIA SEED, YEAST, ORGANIC INULIN, CITRUS FIBER, EVAPORATED CANE JUICE, RICE BRAN, SALT, PEA PROTEIN, DRY MOLASSES, XANTHAN GUM, SODIUM ALGINATE, GUAR GUM, CARRAGEENAN, LOCUST BEAN GUM, SODIUM CARBOXYMETHYL CELLULOSE, CULTURED CORN SYRUP SOLIDS, ENZYMES.
5 different type of “gums”, 3 different types of sugar, vegetable oil, and GMO corn and rice. That doesn’t quite resemble human food. My point?Gluten-free junk food is still junk food. I’m not against having “treats” like this occasionally, but don’t be misinformed and think that just because it’s gluten-free, it’s health-promoting. A packaged gluten-free muffin, cookie, or marshmallow cereal bar is still a muffin, cookie and marshmallow cereal bar. Processed sugars, non-gluten grains, vegetable oils, and food additives can cause gut disruption, inflammation and will inhibit your gut restoration.
Gluten-free is Not Low-Carb
Rest assured, a gluten-free lifestyle is not a low-carb lifestyle. Those who choose to eliminate gluten laden foods can get plenty of carbs from fruits and vegetable matter, including starchy roots and tubers like sweet potatoes and squash to meet even the most active of lifestyles. Also, other grains like rice, while potentially still problematic for some, can be soaked and consumed without any ill-effects.
In short, by eliminating processed junk like bars, bagels, breads and pastas, you eliminate the overconsumption of carbohydrate and sugar that’s become part of the modern Standard-American Diet. Not only that, but your vitamins, minerals, and fiber intake with soar through the roof.
Want to take your gluten challenge a step further? Try a Whole30 which eliminates all nutrient poor and potentially allergenic foods for a 30-day period. What improvements did you see by going gluten-free? Testimonials will help others understand the potential improvements they could see from a gluten-free lifestyle, so don’t be shy
If you are gluten sensitive or have celiac disease you know all too well about accidentally ingesting gluten — otherwise known as getting “glutened.”
The outward manifestation of getting glutened may be different for everyone, and can cause a variety of symptoms such as brain fog, diarrhea, constipation, headache, rash, weakness, joint pain, swelling, vomiting, and fatigue. However, inside your gut the effects are essentially the same; gluten is wreaking havoc. Gluten causes inflammation and damage to the intestines. Ridding yourself of this inflammatory protein, reducing inflammation and healing your gut from the damage are essential to recovering as quickly as possible.
3 Steps To Recover After Getting Glutened
1. The more quickly you can get the gluten out of your system, the better you’ll feel.
These three things will help you do that promptly and effectively: Digestive Enzymes.Digestive enzymes help speed up the breakdown and absorption of macronutrients. Be sure to take an enzyme that includes dipeptidyl peptidase (DPP-IV), which helps break down gluten specifically. In fact, I recommend that those with celiac and gluten intolerance take enzymes with DPP-IV when dining out. Binding agents.Activated charcoal and bentonite clay bind toxins and help reduce gas and bloating. It’s best to increase water intake when taking either of these to avoid constipation, which will only delay healing. Hydration.Fluids will help flush your system and keep you hydrated if you’re vomiting or have diarrhea. In addition to regular water, you can try coconut water, which contains electrolytes that may have been lost through vomiting or diarrhea.
2. Decrease inflammation.
Inflammation occurs naturally in our body when there has been an insult or injury to it. Decreasing this inflammation is essential to healing your gut. These three things will help you reduce inflammation quickly: Omega-3 fatty acids. Fish oils, flax and chia seeds are full of anti-inflammatory omega-3 fatty acids. I recommend 1-2 grams of omega-3 oils daily. You can go up to 4 grams a day for a week after accidental gluten ingestion. Ginger has high levels of gingerol, which gives it a natural spicy flavor and acts as an anti-inflammatory in the body. It also has potent anti-nausea properties and can ease stomach cramping. I like to drink warm ginger tea as a comforting, anti-inflammatory beverage. Turmeric is a member of the ginger family that contains the active ingredient curcumin, which is known for its antioxidant and anti-inflammatory properties. My anti-inflammatory smoothie with turmeric is a great drink to help you quickly recover from getting glutened.
3. Heal your gut.
Nearly 70% of our immune system is in our gut. Having a healthy gut is crucial for optimal health. The six things below will help you heal your gut. Probiotics.Routinely, I recommend taking a highly concentrated probiotic (25-100 billion units) a day. I advise my patients to “double-up” on their probiotic dose for a week after a gluten exposure. L-Glutamine.Glutamine is an amino acid that is great for repairing damage to the gut, helping the gut lining to regrow and repair, undoing the damage caused by gluten. I recommend 3-5 grams a day for a week after exposure. Slippery elm. Slippery elm contains mucilage, which stimulates nerve endings in the gastrointestinal (GI) tract to increase its secretion of mucus. Mucus forms a barrier in the gut to protect it and promote healing. Deglycyrrhizinated licorice (DGL).DGL is an herb that’s been used for more than 3,000 years in the treatment of digestive issues, including ulcers and indigestion. DGL also supports the body’s natural processes for maintaining the mucosal lining of the GI tract. Marshmallow root is a multipurpose supplement that can be used for respiratory or digestive relief. Like slippery elm, it contains mucilage, which eases the inflammation in the stomach lining, heals ulcers, and treats both diarrhea and constipation by creating a protective lining on the digestive tract. Bone brothis very high in the anti-inflammatory amino acids glycine and proline. The gelatin in bone broth protects and heals the mucosal lining of the digestive tract that may get disrupted by being glutened.
Once you realize that you have been glutened, implement this three-step approach as soon as possible. If you are not seeing any improvement in your symptoms after three days or you’re getting worse. I would advise you to follow up with your physician.
