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Posts Tagged ‘digestion’

Five Facts about Antacids You Never Knew

Posted in Uncategorized, tagged , , , , , , , , , , , , , , , , , , , on March 19, 2010 | 8 Comments »

So.  You are dealing with some stomach issues, and you pop a few antacids…

Once upon a time, I have been there.  And “why not?”, you say– Aren’t antacids supposed to aid in digestion? Growing up, and even into college, I loved those things.  I would look for any excuse to pop a few.

Stomachache?

Indigestion?

Um… calcium supplement?

All three?

Why not? Some of those things taste like candy!  And truthfully, some of them very well may be.

In order to avoid indigestion and tummy aches in the first place, it would be wise to cut out products like dairy, soy and peanut butter.  All of which are difficult for the body to digest, in the first place.  Your second step would be to practice proper food combinations. You can read more about food combining here.  In short, what food combining pairs foods that require the same digestive acids, and enzymes.  These acids and enzymes work together to break down the food, instead of against it.  If you practice proper food combining, and eliminate certain foods from your diet, indigestion will be a way of the past.

But why not tasty Antacids?

1.  Antacids, especially ones that contain aluminum, can interfere with calcium, zinc, and magnesium absorption, and function. It is not uncommon for the elderly to over consume antacids due to frequent and reoccurring indigestion, and heartburn, and thus encourage mineral deficiencies.  Hello, osteoporosis?

2.  Antacids containing aluminum hydroxide, or calcium carbonate can weaken protein digestion, and lead to constipation. While antacids containing magnesium hydroxide, or sodium bicarbonate, may cause diarrhea (1). Sounds a bit counterintuitive, hmm?

3.  Although popular brands of antacids do not contain aluminum, they may contain dairy, sugar, or other sweeteners, and animal products. They may contain also traces of lead. The chewy antacids, even contain hydrogenated oils– as in trans fats!  That is just asking for indigestion.  That would be like swallowing gum, whole.

4.  Additionally, many calcium supplements, and antacids, obtain their source of calcium from the limestone rock.  This is a larger topic in itself, but it does not seem wise to me that we ingest fragments of rock.  It is not an uncommon belief amongst naturopaths, and doctors alike, that calcium supplementation, can aid in the degenerative process in the blood, organs, and tissues. (I do not feel that this applies to plant-based calcium supplements).  In other words, don’t eat rocks, they may deteriorate the body.

5.  Antacids work to neutralize stomach acid. The thing is… we want this stomach acid, because it is this acid that helps us break down food. If we neutralize it… the food is going to give the digestive system trouble. Then you’ll be thinking you want more antacids.  Funny how that works…

Tips for better digestion:

-Avoid hard to digest foods, like dairy, soy, peanut butter, and processed and refined goodies.

-Practice food combining

-If you are really concerned with your inability to digest, try a digestive enzyme.  I am personally a fan of Healthforce Nutritionals, products.

Work Cited

(1) The Four Main Active Ingredients in Antacids to Look out for, by Edward V.

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Saturated Fats: Cooking with Coconut Butter or Butter?

Posted in Recent Posts, tagged , , , , , , , , , , , , , , , , , on March 1, 2010 | 11 Comments »

Not too long ago I was asked an excellent question concerning coconut oil, and “butter, butter”:

I know that butter is better than oil when you must use it.  How about coconut oil though?  It’s suppose to stay unchanged heated to high temperatures, right? And it’s not animal fat so I thought it would be the better choice.  What’s your take on it?  -Maya

Awesome question, and a tricky question, at that.

Both butter and coconut oil are saturated fats, which means that they are capable of standing up to higher temperatures, as opposed to Monounsaturated fats and Polyunsaturated fats.

Examples of saturated fats are:

“fatty beef, lamb, pork, poultry with skin, beef fat (tallow), lard and cream, butter, cheese and other dairy products made from whole or reduced-fat (2 percent) milk” –American Heart Association.  It is also found in a few plant based foods, like palm oil, palm kernel oil, and coconuts.  One of the major differences between an animal-derived saturated fat, and plant-derived saturated fat, is that animal fats, contain cholesterol, and plant fats do not.  Generally speaking, most saturated fats are grouped together, and thus, are all given a terrible reputation. (They should not be grouped together).

Really though, what it all comes down to, is HOW THE BODY BREAKS DOWN THE FAT.  Whether it be an animal fat, or a cholesterol-free, cookie, made with soybean oil*, if the body cannot assimilate the nutrients, break it down, and get rid of the waste… then it will place unwanted distress on the body.

*I do not like soybean oil, which is a whole other discussion.

Saturated fats are not all created equally. There are short, medium, and long-chained saturated fatty acids. One short-chained fatty acid is butyric acid– it is commonly known to give butter its distinctive taste.  Short-chained fatty acids are more easily broken down than longer-chained fatty acids. Butyric acid can also help the digestive system, as it fuels cells in the large intestine. Butyric acid is one of the saturated fatty acids, present in butter.

If interested in the further breakdown of fatty acids in butter, check out this cool chart, thanks to webexhibits.org.

Coconut Oil.

Coconuts are mostly comprised of medium-chained fatty acids. So… technically speaking, it should be harder to break down than a shorter-chained fatty acid.  Also, this means that they are capable of standing up to very high temperatures (higher than butter).

But!  And there is a BIG but here… RAW coconut oil, can be much more readily broken down than:

1.  a dairy product, and

2.  a pasteurized dairy product (or heated fat)– so it can be difficult to compare the two. (and unless you are churning your own butter, it has already been heated, i.e. pasteurized).

High quality raw fats, in general, like those found in cold-pressed olive oil, flax oil, raw coconut oil, and coconut butter, are all significantly easier for the body break down than any animal fat, processed, pasteurized, or not.

Raw fat is easier to break down that any cooked fat.  period.

However, when heat comes into play, I have found that some clients are better able to digest foods*, that have been lightly sauteed, in a small amount of organic butter, than they do when they have cooked their meal in coconut oil.  This could be a combination of the butyric acids, aiding in the act of digestion, in addition to the fact that the fatty acids are shorter in length, than that of coconut oil, or coconut butter.  It could also be that one tends to use more coconut oil, than butter, when cooking, which would increase the amount of cooked fat the body must process. (The more cooked fats you use, the more difficult it is for your body to breakdown, and digest).

*Often time, however, clients that like their butter, still eat a bit of fish (this was me), and thus, I find that butter and fish combine better, than a fish that has been cooked in coconut oil.  If one is searing, or cooking fish, or an animal product, like chicken, or eggs, I would suggest using the organic butter over coconut oil.  This is because, I find it best to cook with “like” products.  Animal fat (butter) + Animal protein (Fish, Chicken, Eggs…), will combine better than a coconut oil (dense plant fat)… which I think should be used on other “plants” i.e. vegetables, sweet potatoes, etc.

Regardless, Coconut oil is always the more animal, and environmentally friendly, option.  Additionally, when one starts to consume butter on a regular basis, skin problems, and digestion issues sometimes arise.  I believe this is true of any excess of cooked fats (or proteins, for that matter).  I am a big fan of coconut products. I highly suggest using a high-quality coconut product, that has not been refined, like the Artisana product line.

Additionally, I would recommend raw coconut oil/butter, as a much better substitute for, and a equally delicious way to to flavor steamed vegetables, baked sweet potatoes, etc.  without having to use animal products.  Spread it on, as you would butter (albeit, it is more difficult to spread).

I have given this tip before, but it is so great… that I am going to give it again…

HEALTHY TIP: This is my favorite sauteing tip… I lightly steam whatever vegetable, I am to be serving, in a pot with an inch of vegetable broth.  When the vegetable is just barely tender, and al dente, if you will, I then toss them in their sauteing pan, along with the organic butter, or coconut oil.  They need much less cooking time… sometimes even under 60 seconds… and your guests will never know the difference ;) .

What is your opinion of cooking with coconut oil, vs. organic butter?  Do you find your body like one over the other?  What do you use when cooking?

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Hail Caesar?

Posted in Recipes, Uncategorized, tagged , , , , , , on December 20, 2009 | 5 Comments »

Growing up I used to think that as long as I was eating a salad, I was being healthy.

A caesar salad was always my “go-to”… “Oh, but I am just not that hungry, I’ll just get a salad” meal.

If I was feeling more hungry… I would probably add grilled chicken to the mix.

As I got older, I started to gravitate towards the speciality Cobb salads.  You know, the one that every other restaurant always tries to put their own little fancy twist on?  These salads usually consist of hard-boiled eggs, bacon bits, a robust cheese, avocado, and perhaps a sprinkling of red onion and grilled chicken.  This is all before they add the dressing.

Truth be told, neither one of these salads should be considered, a salad, and most certainly not a “light” appetizer.

The purpose of enjoying a salad prior to a meal (or ideally, as a meal) is to provide our body with live enzymes, that a cooked meal is lacking, or without.  These naturally occurring enzymes found in raw foods, enable our body to more readily break down our food.

The pancreas produces enzymes for the purpose of digestion (and for other reasons) but… because we live in a society where meat, cooked and processed foods are coming out of our ears, it is vital that we EAT these enzymes too.  Without sufficient enzymes, our digestive system cannot break down food.  When this occurs, we will have digestive issues (i.e. heartburn, indigestion, gas, constipation, bloat…).

Having a raw salad before our cooked meal will help prepare our digestive system for the digestion of foods that are without enzymes themselves.  (Fruit and vegetables are rich in enzymes until they are heated to temperature of over 118+ degrees.  This increase in temperature destroys enzymes).

Now we understand the real purpose and health benefits of having a salad before a meal, now let’s get back to our old companion, Caesar.

Besides the lettuce leaves that accompany it, I have no kind words for Caesar, as he is unfit for digestion.

Generally, Caesar dressing is a compilation of some (if not all) of the following ingredients:  eggs yolks, mayonnaise, anchovies, oil, Worcestershire sauce, garlic, lemon, vinegar and parmesan cheese.  I am not going to mention brand names, but I just looked at the ingredients in a popular brand’s “light” Caesar dressing.   It consists of similar ingredients, soybean oil, yeast extract, and artificial colors and flavors. “But don’t worry!” The bottle exclaims, “it is half the fat!”

Like any complex organism, our body understands simplicity over complication.  No matter how you look at it, Caesar dressing is a compilation of indigestible ingredients, which, even eaten alone, are bound to compromise our digestion (i.e. mayo, dense cheese, soybean oil…).

Cobb salads are a whole entity in themselves.  They are extraordinarily dense with a variety of proteins that each require different enzymes for proper digestion.  It will weigh you down, regardless of the dressing you choose.

Tips for choosing salads when dining out:

  • A balsamic vinegar and olive oil is always your safest bet.
  • Ask for the olive oil and vinegar in separate containers and drizzle it over your greens, yourself. Often times, a restaurant’s own balsamic vinaigrette contains sugar and other hidden ingredients… but if you are at a “real” restaurant, they will be happy to bring out the oil and vinegar for you.  If they only have their own dressing, ask for it on the side.
  • Load up on the raw veggies and ask for fresh grated parmesan cheese if you need to add extra oomph.
  • If you are not adding a protein to the mix (see “My Philosophy”), avocado, or fresh guacamole, is a deliciously satisfying addition to any raw salad.
  • Ask for a salad sans croutons.  Typically made with white flour and baked in butter, croutons are not easy to digest.
  • If you want to add a protein to your salad… stick with one.  i.e. Hard-boiled eggs, or chicken, or cheese, or fish.  I do not suggest bacon and I do not suggest adding them all together.
  • During the colder months, I love adding warm sauteed vegetables to my salad.
  • During the summer, you may wish to decorate your salad with dried unsweetened fruit and nuts or seeds.

Dining in?  Impress your guests and tantalize your taste buds with this creamy and sweet dressing.

Combine the following ingredients in your magic bullet or blender.

Creamy Honey Mustard Dressing

  • 2 tbsp Westbrae Natural Stone Ground Mustard (or any natural stoneground mustard)
  • 1 tbsp First-cold pressed olive oil
  • 4 tbsp cool water
  • 1 squirt agave nectar
  • 1 packet NuNatural brand Stevia

Blend until creamy smooth!!  Enjoy!!

this dressing makes even the most boring of salads, delicious.

What types of “healthy” salads or appetizers do you order when dining out?

What is your favorite dressing recipe?

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Eating Late

Posted in Recent Posts, tagged , , on December 18, 2009 | 5 Comments »

when is too late... too late?

I used to be terrified that if I ate past 8:00 pm, some evil spirit would destroy my metabolism and I would, one day, wake up to find myself having gained weight.

I have read articles that have validated my fear and articles that have dispelled it as a myth.  I have even seen magazines contradict themselves.  There seems to be a war around this “matter.”

SO.  What is the truth?

First of all, eating past a certain time is not going to determine whether you gain or lose weight.  What does matter is, the correlation between the time you eat and the time you hit the sheets (not to mention, what it is, that you eat).

Why?

Imagine that, when you are active and standing upright, your digestive system is like a water slide.  (Of course this is a bit simplistic, but… let’s go with it).  When you glide down the slide, you are going to move at a relatively resistance-free, pace.

of course, ALL food does not go down so easily... but you can see the big picture.

What if someone took the slide and turned it horizontally?  Sure!  You can still make it through… I have faith in you… but it is going to be a hell of a lot more difficult than it would be if the slide were vertical. This same idea can be applied to your digestive system.  When you sleep, you are more than likely sleeping horizontally (I hope!).  Just like our slide scenario, it is going to be more challenging for your late night snack to make its way through your system than it would say- if you were out dancing, or up late doing work.

If you eat at 9, 10, 11 pm… and you are up until the wee hours of the morning… the body is going to have more time to digest your food.  When you are up late, your body is expending energy and giving your stomach more time to digest.  (Note:  Sleep is important.  I am not suggesting you eat late and then stay up late to compensate).

I would also like to point out that being up late and then deciding you need a late night snack before you go to bed, is not a good idea either. This is because when you sleep, your body wants to concentrate on refueling your body with energy for tomorrow.  It does not want to concentrate on digesting food.  If it has trouble digesting, it will interrupt your sleep and the food will sit in your stomach– hence weight gain. More often than not, if you eat late, and go to bed around the same time (a couple hours after), you are likely to have disrupted sleep patterns, insomnia, low energy, weight gain, etc. etc.  This is more common for meals that are miscombined (see “My Philosophy”) and for “heavier” meals, i.e. a filet mignon.

If you are tired from a restless sleep, you are probably going to look for energy in breakfast.  But what if that filet is still in the digestion phase?

Which gets me to my final point.  What you eat is important.  A meal that provides no nourishment, is not good for your regardless of what time you eat it.

yes, I know it tastes good... your stomach disagrees however.

If your dinner consists of a greasy slice of pepperoni pizza, it is not going to do your system any good, regardless of whether or not it is 7:22pm, or midnight.  Plain and simple: if it is hard to digest, it is hard to digest.  (That being said, if you are going to enjoy a piece of pizza, try not to eat it right before you are going to bed).

There are certain foods that are much easier to digest.  If you are in need of a late night snack, try something like carrots and salsa.  My college roommate and I would snack on carrots like they were candy.  Carrots are crunchy and sweet.

As a society, we seem to be concentrating far too much on what time we are eating.  In addition, we can be much too concerned about the calories or fat something contains, instead of looking at what it is that we are ingesting (I did this for years, so I know, firsthand). Something may look healthy on paper, but if our body cannot easily break it down and assimilate the nutrients– what good does it do us??

Summary:

  • What time you eat dinner does not necessarily mean that you are going to gain weight.
  • What does matter is the correlation between the time you eat and the time you go to sleep.
  • Eating late and then going to sleep only a few hours after, may disrupt your sleep, and it will affect your digestion.
  • All foods are not created equally.  Having a slice of pizza is going to take longer to digest than a bag or carrots or vegetables, regardless of what time you go to sleep.
  • If you are going to snack late or need something to chew on… eat something that will be easier for your body to process.  Carrots and salsa are a safe bet.

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