Candida Yeast Infection

Candida Yeast Infection

Are you struggling with candida (yeast infection)? If you are, you know what I’m talking about! Candida overgrowth can cause a variety of annoying symptoms as well as a cascade of other problems. It can lead to something called “leaky gut”, which in turn can lead to food sensitivities, headaches, stomach discomfort, and other unexplained symptoms, making you feel generally unwell. Yes, it’s a controversial topic but it’s important to talk about, and to share information. As with anything, talk to your doctor. Regardless, if you think this describes you, read on.

What is Candida?

Candida is basically yeast that occurs naturally in our bodies, sometimes referred to as “candida albicans”. We’re supposed to have a balance of this yeast with “good” bacteria which helps us digest food, protects our intestines, and benefits our immune system. All of us have candida in our bodies, it’s normal.

What is a yeast infection?

A yeast infection is when this natural candida grows too much, overpowering other useful organisms in our intestines, and throws our system out of balance. With a good diet and time, our bodies come back into balance, but sometimes it needs a little help. Yeast overgrowth can cause a variety of symptoms which can be difficult to diagnose, and can lead to other health problems.

What  are the symptoms of a Candida yeast infection?

Symptoms of candida can be hard to detect. For women, the obvious one is a vaginal yeast infection, but this is usually the tip of the iceberg: women generally don’t realize that yeast overgrowth is in other parts of the body too, but more about this later. Other signs you might have yeast overgrowth is when you have other yeast/fungal-type infections like ringworm, thrush, toenail infections, athlete’s foot, skin rash, bladder infection and sinus problems, to name a few.

What are the causes of Candida yeast infection?

Candida is usually caused by taking certain medications. Unfortunately, when we take antibiotics (especially a “broad-spectrum” antibiotic), this wipes out not only the germs the antibiotic was meant to kill, but the also the good germs that benefit us! This basically allows the yeast to take over, upsetting our delicate balance and causing what’s known as a “yeast infection”. Other medications cause candida overgrowth too, like steroids and hormones. You would think that doctors consider this, and suggest that their patients take a good “probiotic” when using these medications but generally they don’t! If you DO have a medical doctor who recommends probiotics as part of your treatment plan, you are lucky.  For the rest of us... we get candida overgrowth.

What can I do if I think I have a Candida infection?

What can you do when you find out you might have a yeast infection? First, have a talk with your doctor. Mention that you have concerns about candida overgrowth and that you want support. Ask if he or she can advise you about going on oral anti-fungal medication, and/or a yeast-free diet, until your symptoms clear up. Many medical doctors are not trained in nutrition, so they generally won’t know about how to advise you about the dietary part: they could refer you to a Registered Dietitian, but it’s not likely unless you ask, and even more likely that your insurance won’t cover it. However, it doesn’t hurt to try. You can also call your insurance company and request a referral to a “holistic” doctor who is on their preferred provider list. Chances are that this type of doctor will be more educated in diet, and might also take the candida issue more seriously than a conventional doctor. If you have questions and don’t feel like you’re getting the support, guidance or answers you need, contact me and I can help put you in the right direction.

Another option is seeing a naturopathic doctor (ND). If you’re in one of the 16 states that license them as primary care doctors, you may be in luck if you find one that can bill insurance. If not, you can pay out of pocket and ask your doctor for a “superbill” which you submit to your insurance. Even if insurance won’t pay, it might be worth the extra money. Other people might opt for the “alternative” route, using herbs, probiotics and diet (see the treatment options section below)

Some words about vaginal yeast infections (and skin infections)

Did someone tell you to use those over-the-counter vaginal suppositories?  I hate to be the bearer of bad news, but if you have yeast overgrowth, a vaginal yeast infection is just the tip of the iceberg, and candida can lead to other health challenges. Sure, suppositories can alleviate your symptoms for awhile (choose at least a 3-day regimen, or consider a natural product like Vitanica Yeast Arrest or Tea Tree Therapy with homeopathic borax), but it’s a good idea to treat your whole body, systemically. Vaginal infections can be caused by something other than yeast so it’s a good idea to get yourself checked out.

Also, if you’re using a topical cream to treat a yeast/fungal infection, this is a similar “band-aid” approach as the suppositories. Both can give you much-needed relief, but the more important thing is to fix the root cause. The only reason this type of treatment would fix the problem is if you got the yeast infection from an outside source (from a sexual partner for example).

What makes candida worse?

Most people might get over simple yeast overgrowth quickly, but the problem is when we do things that make the candida worse (this is pretty easy to do in the U.S., where sugary foods and yeast/flour products are everywhere, and easy to come by). The main thing that makes candida worse is sugar, which I’ll discuss in the next section with other basic diet suggestions.

What are some candida remedies?  How is Candida treated?

If candida overgrowth has gone on awhile and caused other problems, it will take determination and patience, but there’s hope: you CAN feel better and there’s a light at the end of the tunnel.

First, if the candida is causing a lot of problems, your doctor might suggest prescription medication: there are many different ones used to treat fungal infections. Since yeast infection can sometimes lead to leaky gut syndrome and food sensitivities, some people become so sensitive to that they can’t tolerate the coating on the pills, so other forms are available: ask your doctor and check with a special compounding pharmacy.  

Two common medications that can be prescribed are Nystatin and Diflucan. If you see a naturopathic doctor or do some research on your own and choose natural remedies, they might suggest things like coconut oil, oregano, thyme, and garlic. Whether you go the conventional or naturopathic route, probiotics are great! (Make sure to get special instructions for timing, if you are taking anti-biotics). Probiotics are very helpful to encourage normal bacteria in the intestines (gut), and can be found in the refrigerated section at your local health food store. It’s best to buy a high-quality probiotic that survives the stomach acid and has compatible strains. If you choose one that'sroom-temperature stable, it's more convenient to take it away from home or when traveling. There are also specific probiotics for vaginal and/or bladder irritation/infection.

A special candida diet is also important. You will need to follow this diet for awhile, cutting out all foods from your diet that cause an overgrowth of candida. The main thing to keep in mind is sugar. Have you ever baked bread, and noticed what happens when the yeast is mixed with sugar? It multiplies! Take home lesson? Yeast feeds on sugar. So just like it does when making bread, yeast will feed on any sugar you send it’s way, so watch out for sugary foods. Reduce or eliminate them COMPLETELY from your diet for awhile, at least until you get the yeast under control.

Also, you might want to cut out alcohol, breads, and fruit for awhile too. Yes, I know it’s a hassle. This isn’t going to be easy, but trust me: if you’re dealing with a candida problem you will feel SO much better after getting the yeast under control, and more than likely you’ll be able to add those foods back gradually, when you’re ready. Make sure to get advice about following an anti-candida diet: it’s an important part of following a treatment plan.

Most vegetables are great to eat anytime, but especially when you need good healthy probiotics because they break down to create this good bacteria (flora) in your intestines...so make sure you’re eating plenty of fiber-rich veggies! When you get back on a regular healthy eating plan, make sure to include these as well as naturally fermented foods, and eat them often!

A final note about treatment: when you first start with anti-candida treatment, you might feel worse. This is likely because the yeast release toxins when they die, causing a reaction that some people refer to as “die-off”. You might feel bad for a few days: keep in touch with your doctor about your symptoms, making sure it’s not a reaction to the medications, and to discuss slowing down your treatment if necessary. You can also talk about this ahead of time, so you know how to modify your treatment plan in case you feel too sick and need to take things slower. Another thing to remember during this time is to make sure you drink plenty of water.

Where can I learn more about candida yeast infection?

To find more information about candida, talk to your doctor, Registered Dietitian, or nutritionist who specializes in candida diets (certifications for nutritionists are different in every state, so be sure to ask about their education and background). You can also follow anti-candida programs from books and continue your research online from reputable websites: see our "Resources" page for links to products and books which might be helpful.

Remember as always: you and your doctor are your best guides. For healthy diet support during a candida diet or cleanse, or for general suggestions on how to improve your diet overall, or how to shop for and cook healthy foods, call or email me for an appointment (Skype sessions are available to those outside the San Diego area). Get started in the right direction: I’m here to help. Bonnie@AmaraWellnessCenter.com 

Plant Based (Vegetarian) Diets

Plant Based (Vegetarian) Diets

Why Choose a Plant Based Diet?

People choose plant-based diets for a variety of reasons. Whatever YOUR reason, following this dietary lifestyle can provide many health benefits. Some people consider these as great side effects: weight loss, increased energy, improved blood test results, a decreased desire for sweets, and for those who follow it for philosophical reasons, peace of mind.

What you need to know before starting a plant based diet

A plant based diet (especially if you eliminate fish, eggs and dairy) requires a little bit of effort to make sure you get all the nutrients you need. The main things are that you get enough protein, Vitamin D, Vitamin B12, iron & zinc, and calcium.

One way to help you get all these nutrients is to expand your repertoire of vegetarian foods that you eat. It’s important to get a wide variety of vegetables, fruits, nuts, seeds, grains (buckwheat, rice, oatmeal, etc.), legumes, peas, etc. This will help provide a full range of amino acids, healthy fats, complex carbohydrates, fiber, vitamins and minerals.

What can I do to make the transition to a plant-based diet easier?

Here are seven simple things you can do, to prepare for the transition:

1. Visit the produce section in your local grocery store and prepare some new foods
2. Shop at your local farmers market (fresh is best!) or sign up for a weekly CSA box
3. Gather some vegetarian recipes to experiment with in the kitchen
4. Try vegetarian menu options, or a new vegetarian-friendly restaurant
5. Shop for vegetarian-option convenience foods at your local grocery store that can be easily prepared at home
6. Plan for snacks on the go
7. Talk to a nutritionist or dietician or read books or online about foods’ nutrient content

What other things should I think about when I’m on a plant based diet?

Make sure you’re getting enough protein: most people need about 10-15% of their calories from protein (about 0.8 g for every kilogram of body weight), so when selecting foods for their protein content, choose foods that are high in protein relative to calories.

Include foods that will give you enough vitamins and minerals that are might be lacking in a plant based diet, especially foods rich in Vitamin C (to help iron absorption), calcium, zinc, Vitamin D and B12. Besides a good variety of foods, include foods like dried fruits, bok choy, leafy greens, seaweeds, quinoa, other grains, lentils, some types of beans, tempeh, figs, broccoli, leafy greens, spirulina, almonds, sesame seeds, hummus, hemp, and if you’re not sensitive to gluten: seitan.

You might also consider talking to your primary care health provider about supplementation with brewer’s yeast, high quality EPA/DHA fish oil (some people can’t make EPA/DHA from other Omega 3’s), and Vitamin D3. About Vitamin D in particular, talk to your doctor about getting a blood test to measure your vitamin D levels (to my knowledge, 50-100 ng/mL is the ideal range).

Some general recommendations about food quality

Nuts and nut butters: Raw is best, to preserve the quality of the beneficial oils. Include a variety such as walnuts, almonds, cashews, chia seeds, sunflower seeds, organic flax seeds (buy a coffee grinder to ensure freshness), etc.. I don’t recommend peanuts or peanut butter.

Soy: choose fermented, non-GMO options such as miso or tempeh.

Pesco-vegetarian: wild-caught or smaller fish are best: avoid corn-fed, farm-raised and dyed fish. For updates on fish quality, check the Monterey Bay Aquarium's website: 

Lacto-ovo vegetarian: organic dairy and eggs

Occasional meat-eating/Paleo vegetarian: organic, and for beef, select grass-fed (preferably pasture-raised meats)

A Word to the wise

If you’re considering changing over to a plant-based diet and you have questions or are concerned about getting nutrition, let your doctor know. She or he will first make sure a plant based diet isn’t “contraindicated” for you, and if necessary, refer you to a Registered Dietitian (R.D.) so your nutritional needs are met. This is especially true for children, pregnant or breastfeeding women, or anyone with a diagnosed health condition.

For best long-term dietary changes, practice moderation: it might be difficult at first to go on an all-vegetarian diet, so give yourself the time you need to prepare, and expect that there will be adjustments along the way. You might need to work out agreements with people in your family, find solutions for what to do at community events or social gatherings where food is served, get prepared with foods that replace meat (and eggs and dairy if you choose that as well) that you’re used to eating, and finding foods away from home, while at work, around town, or while traveling.  

Get started!

In addition to discussing things with your doctor, meeting with a dietitian or nutritionist for recipe ideas and community resources, getting prepared and informed...above all, use your common sense and awareness of your own body’s needs.

Here’s a recipe for a basic “Green Drink Smoothie” recipe (get doctor supervision if you choose to “juice/detox” for more than 24 hours). My “Resources” page has links to juicers and nut milk bags (for those who already have a blender and want juice without the pulp) for purchase on amazon.com, as well as many other healthy and homesteading product links.

Enjoy!

GMO's: Special Report

GMO's: Special Report

Have you heard the talk lately about genetically modified food? Genetically Modified Organisms (GMO’s) have been in our food supply for awhile, but they’ve recently gained more attention because of California’s Proposition 37. 

Other states have tried without success to pass GMO food labeling laws, but this is the first time the issue will be decided directly by the voters. Federal support is uncertain, so we are sure to hear more about it in the future.

What does this mean to the average consumer? It depends on the types of foods we eat. According to some estimates, 40-70% of processed foods contain GMO’s so if you’re eating processed foods (or animals which are fed GMO’s), more than likely you’ve consumed GMO’s in some form or another.

Currently, the FDA doesn’t require GMO’s to be tested as safe for consumption, so some people argue that we are just a part of a big experiment. In addition, some research findings have many physicians and scientists concerned: they claim that GMO’s present a “serious health risk” and assert that GMO’s are associated with unhealthy changes to the immune system (including allergies) as well as dysfunction with fertility and certain organs in the body.

If you prefer to avoid GMO’s in your diet, I suggest to read food labels and choose organic varieties of foods that commonly contain GMO’s (as of November 1, 2011, this includes alfalfa, canola, corn, cotton, papaya, soy, sugar beets, zucchini & yellow summer squash). Also, keep these foods in mind when eating out, stay current on the foods which are genetically modified, and if you feel strongly about GMO food labeling (and you live in California), remember to vote!

*Update: despite the failure of Prop 37, the debate rages on. Please refer to my Resources page for a list of foods that are recommended to buy organic, and how to avoid GMO's in your diet. For more support, call or email me for a visit (Skype is an option for those not in the San Diego area).

References: American Academy of Environmental Medicine, Center for Food Safety, Institute for Responsible Technology

Losing Weight - It's More Than Just Counting Calories

Losing Weight - It's More Than Just Counting Calories

Many people have heard the phrase “calories in, calories out”. They believe that eating fewer calories than they burn off is the key to weight loss success, but it’s more complicated than that. Here’s some basic information about calories, and some important things you need to know if you want to lose weight. 

First of all, you need to calculate how many calories your body needs by using the BMR formula. BMR stands for Basal Metabolic Rate, which is the amount of calories you need to maintain your body’s basic functioning (not including activity). The BMR uses height, weight, age and gender to come up with the total (it’s more accurate than weight alone, but still doesn’t include individual differences, such as how much muscle you have).

The BMR is calculated like this:   

Women: BMR = 655 + (4.35 x weight in pounds) + (4.7 x height in inches) - (4.7 x age in years)
Men: BMR = 66 + (6.23 x weight in pounds) + (12.7 x height in inches) - (6.8 x age in years)

Once you calculate your BMR, then you add the calories your body needs to carry out your daily activities. If you do anything more than lay in bed all day, you will need to add these to the total, and the way to figure out approximately how many calories this is, is by using the Harris Benedict formula.

To do this, take your BMR total and multiply it by your activity level score: 1.2 if you’re “sedentary”, 1.375 for “lightly active”, 1.55 for “moderately active” (sports 3-5 days/week), 1.725 for “very active” (more active sports 6-7 days/week), and 1.9 for “extra active” (for those who do very intense daily exercise). Once you multiply your BMR by this number, you have figured out your approximate total calorie needs for the day (there is another formula to calculate your calorie needs, but this is the one most generally accepted).

The next step is to decide how much weight you want to lose. Since there are about 3,500 calories in one pound of body fat, if you burn 3,500 more calories more than you take in (whether through diet, or exercise, or both), you will end up losing one pound of body weight.  If you are careful to follow weight loss principles, the weight you lose will be from fat. A good rule of thumb is that the maximum recommended amount of weight you should lose per week is 1-2 pounds.

Another important thing to remember is that if you reduce your calories, limit this reduction to no more than 1,000 below your calorie needs, and to be sure, talk to your doctor or a dietitian. The ACSM (American College of Sports Medicine) recommends that you get at least 1,200 calories per day (women) or 1,800 calories per day (men), and if you severely restrict your calories, you put your body into “fasting” mode, which is counter-productive for losing weight (and definitely if you want to keep it off). Also, children, elderly, and pregnant or nursing mothers need to use different guidelines.

Now here’s the best part. Losing weight isn’t just about calories! It’s important to eat the right kinds of foods, and at the right time. The phrase I encourage my clients to remember is “eat to manage blood sugar” (even if you’re not diabetic). In other words, learn to eat so you keep your blood sugar balanced and eat the right kinds of foods: this can have a great effect on weight loss AND health. It’s also very important to exercise, because the muscle you build will help burn fat, without any of your extra effort! When you are just starting out, don’t be discouraged if you’re exercising and not losing weight right away: when you exercise, you build muscle which is denser than fat so you won’t see positive results on the scale. It’s much better to use other measurements such as body fat percentage, inches, or simply noticing how you fit into your clothes.  

There’s much more to weight loss than eating fewer (or burning more) calories, or even the quality of your nutrition (which is very complicated enough), but hormones, genetics, and various health conditions can also play a role. So be sure to talk to your doctor, and consider getting support from a qualified dietitian or nutritionist for information about eating healthy while you’re losing weight. Want to know more? Schedule an appointment and attend our 8 week class to get support, and information to get started.

Gluten Sensitivity: When It's Not Celiac Disease

Gluten Sensitivity: When It's Not Celiac Disease

Chances are there’s someone in your circle of friends, family, neighbors, or co-workers who is sensitive to gluten. Or you’ve seen gluten-free products on grocery shelves, or heard about gluten-free diets in the media. You might be wondering: why all the talk about gluten? Is this a legitimate health concern or a fad diet?

Not everyone is genetically susceptible so gluten is not a concern for many people. When it does become a concern, it is often looked at as an attempt to uncover the reason for unexplained health  symptoms. Gluten doesn’t just cause problems for people with Celiac Disease, it has been considered as a contributing (or aggravating) factor for everything from asthma to psoriasis, autism to psychiatric problems, allergies to inflammation and cancer.

Gluten can be responsible for a wide range of inflammatory symptoms and affect different parts of the body: each person is unique.  Symptoms might appear within a few hours of eating a food containing gluten, or it may take a few days. Another possibility is that a person has a gluten “intolerance” (related to the gut, rather than the immune system directly).

All of these challenges make gluten sensitivity difficult to diagnose. A typical biopsy or antibody (blood) tests might appear to rule out a clear diagnosis of celiac disease, but according to recent studies, other tests are necessary to provide an accurate diagnosis, but most everyone agrees that a simple elimination diet can help provide more information.

Researchers from the University if Maryland Center for Celiac Research (in collaboration with the Johns Hopkins School of Medicine, and others internationally) report that an estimated 18 million people in the U.S. suffer from gluten sensitivity. One theory for the recent concern is that grains have been genetically modified and are grown, stored & processed differently than in previous times in history. Others say that our exposure to these proteins is higher because gluten is an additive in processed foods.

If you suspect you are sensitive to gluten, talk to your healthcare provider. They can either guide you through an elimination protocol for a period of time, order testing (biopsy, antibodies, genetics), or refer you to someone else.

The process can be confusing and overwhelming, but with determination and qualified support, you can get answers. If you do discover that you need to avoid gluten, get familiar with foods that contain it: besides the obvious breads & pasta, gluten can be in everything from French fries to salad dressings… so read labels and do your research: it might also be helpful to join a support group for other useful resources.

Here's a beginning for those who need to be careful about gluten-containing foods: 

• Foods that generally contain gluten: wheat, barley, kamut, bulgur, couscous, seitan, semolina, malt or undistilled white vinegar, coloring or additives, any processed food that might be contaminated, food additives (if sources from outside the US & Canada).
• Foods that generally don't contain gluten: oats (unless contaminated), buckwheat, corn , caramel coloring & modified food starch (unless sources outside US & Canada), blue cheese (unless made w/bread mold), distilled vinegars
• Foods that might or might not contain gluten: beer, soup, cereal, chocolate, coffee, tea, imitation foods,  rice pasta, sauces, seasonings, soy, processed meats, and medications

For more support with foods and recipes for a gluten-free household, schedule a visit (I offer Skype sessions for those outside the San Diego area) by emailing me: Bonnie@AmaraWellnessCenter.com

References: Dr. Mark Hyman MD, Donna Cardillo RD MA, Dr. Daniel Auer DC CCN, Dr. Peter Osborne DC CCN​

What IS Gluten, Anyway?

What IS Gluten, Anyway?

Getting the best information about gluten sensitivity and intolerance (and food sensitivities/allergies in general) can be downright confusing. Here’s some information to get you thinking, give you some ideas and resources, and hopefully set the record straight about gluten. Remember to talk to your doctor and call me if you need additional support (I can also communicate directly with your doctor).

The most common questions I get about gluten are “what exactly IS gluten?” and “if it causes problems, should I avoid it too?” Other times, people are resistant to the idea of gluten causing problems, and they ask “what’s wrong with gluten if people have been eating it for hundreds of years?” They might believe gluten allergy is “junk science”, or be frustrated and resentful because they have to make accommodations for someone else who has unexplained symptoms.

For starters, gluten is a protein. It’s a blend of gliadin (protein) and glutenin (protein), and is found in a variety of wheat products, as well as other grains such as barley and rye: it’s also commonly used in a variety of other products because of its consistency. See a general list here.

Our immune system can react to various proteins, so when people say they’re “allergic” to gluten, what they mean is that their immune system antibodies are responding to one of these proteins. So you’d think testing would be pretty simple...just test for the antibodies to confirm there’s an allergy...but unfortunately, testing for gluten allergy is more complicated than that (a side note here is that people might also react to bromine instead or in addition, a chemical halogen which is used as a bleach to whiten flour). Practitioners might also suggest the possibility of “leaky gut syndrome” and inflammation in the body which can cause or worsen many different health conditions (read more about tests for inflammation here).

Common allergy tests look for an “IgE” antibody response, but there are other antibodies, such as IgA, IgG, etc. so it’s important to find a doctor who not only can support you with the traditional testing if you’re trying to rule out celiac disease (biopsy, blood test, genetic testing) but who is also aware of these other types of antibodies. This way, they’ll be able to order appropriate tests or at the very least, guide you with a properly designed elimination diet.

If you want support in the transition to living gluten free, schedule an appointment by sending me an email. We can work together to decide on a game plan and get you the support you need. I can also send you a list of gluten-free snacks: just ask.

For more information about gluten read my blog entry “Gluten Sensitivity: When it’s Not Celiac Disease”

hCG to lose weight...is it for me?

hCG to lose weight...is it for me?

Lately, I’ve had people ask me about the hCG diet. The hCG diet has been around for quite a few years, but it’s regained popularity recently. It’s been promoted as an over the counter (OTC) treatment, including a “homeopathic” form (hCG drops). The FDA and FTC got involved with the sale of these products, saying that the various oral HCG drops, pellets and sprays were unproven for weight loss, that the restricted diet was unsafe, and that the companies who produced the products made unsupported claims. For these reasons, the products were labeled as “illegal” and were required to be pulled from the shelves. This made the news, and contributed to the hCG diet for weight loss becoming a hot topic in popular media.

The original hCG diet for weight loss involves hCG injections (shots) and a specific restricted calorie diet. It was developed by Dr. Albert T.W. Simeons in Italy as a treatment for obesity: he claimed that there were three types of fat, that one of them was “abnormal”, and that hCG injections helped a patient lose weight from these abnormal fat deposits while protecting against muscle loss. hCG stands for human Chorionic Gonadotropin, a hormone that is produced by the human placenta during pregnancy, and hCG in the bloodstream reduces hunger, so patients who have strong physical hunger cravings (not appetite, which is different) report it’s surprisingly easy to limit their intake of food. Recent variations of the diet could include more than the original 500 calories per day, also with different doses of hCG.

Dr. Simeons’ theory was published in the Lancet, and in 1954 he wrote about his hCG diet protocol in a publication called Pounds and Inches. If you want to lose weight and learn more about this original hCG diet, you can read the manuscript here: http://hCGdietinfo.com/Dr-ATW-Simeons-Pounds-and-Inches.htm. The diet is very strict: it allows only 500 calories per day, and only specific foods in certain amounts from the beverage, meat, bread, fruit and vegetable categories. Certain spices may be used, but the diet does not allow for butter or oil.

There are many reasons and explanations for obesity and each person is different, so if you want to lose weight, it’s important to get to the root cause. For many people, diet and exercise are an essential part of a well balanced weight loss program, and if you’re looking into hCG as a weight loss treatment, it’s important to do your research and talk to a qualified doctor, especially if you have other diagnosed health conditions. A licensed, experienced physician should be the one to assess whether the hCG diet is an appropriate plan, provide the hCG shots, address other existing health conditions and supervise treatment.

I can support clients who are getting hCG treatment with the dietary portion of the weight loss plan, and for clients who are intent on trying the hCG diet and don’t have a doctor to provide the hCG shots and supervise treatment, I can provide a list of licensed doctors (MD’s and ND’s) in the San Diego area who offer this service. If you have more questions or want support during a change in your diet for any reason, please feel free to schedule an appointment by emailing me Bonnie@AmaraWellnessCenter.com.

Resources:
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm281333.htm
http://hCGdietinfo.com/Dr-ATW-Simeons-Pounds-and-Inches.htm

An Introduction to Omega 3's

An Introduction to Omega 3's

 By Carly A.

Over the past few years Omega-3 fatty acids have become a popular topic, and experts are saying many people need more Omega-3s in their diet. What is Omega-3 exactly and why does everyone need them? Is it even really important or is it the newest health food craze?

Omega-3 fatty acids are in fact “essential acids”. They are called essential because your body needs them to do things like control blood clotting. They can also help prevent heart disease, act as an anti-inflammatory, and provide healthy cholesterol benefits. Unfortunately, your body can’t naturally produce these essential fatty acids. Therefore, we need to get them from our food.

There are a few ways to get Omega 3 fatty acids in your diet:

Fish is the most popular way to get the Omega-3s you need. There are many different ways to get the fatty acids in fish. If you don’t like eating fish, you can take a supplement like fish oil but consuming fish directly is the best way to get Omega-3 fatty acids. 

Certain fish provide more benefits than others. Salmon, Mackerel, and Herring are considered some of the best fish to eat if you are looking for Omega-3s. Other fish, such as catfish and tilapia, don't appear to be as healthy because they contain higher levels of unhealthy fatty acids. Also keep in mind that any fish can be unhealthy if prepared in certain ways (baking is better than, say, deep frying it). If the fear of bad quality fish is keeping you from getting those excellent Omega-3s, the Monterey Bay Aquarium website is a helpful resource. 

Fish isn’t the only way to get your Omega-3s. You can also get those wonderful healthy fatty acids from seeds such as Flax and Chia. These seeds not only provide you with Omega-3s but add other benefits such as fiber. They are both easy to use can be thrown into a variety of your favorite recipes. These seeds are currently being studied and are believed to help prevent heart disease and cancer.

If you need help figuring out how to add these beneficial essential fatty acids into your diet or if you’re looking for healthy recipes, you can visit with a qualified nutritionist. To schedule with Bonnie Bertano at Amara Wellness Center, click here (select “Initial Visit” to pay online). Bonnie will contact you to schedule an in-office appointment, or via Skype if you are out of town.

If you are looking for a quality fish oil supplement, Nordic Naturals and Natural Factors are two excellent options. They can be found in certain health food stores.

 Carly A. is a high school intern at Amara Wellness Center. She graduates in June 2014.

What is Gluten, Anyway?

 Getting the best information about gluten sensitivity and intolerance (and food sensitivities/allergies in general) can be downright confusing. Here’s some information to get you thinking, give you some ideas and resources, and hopefully set the record straight about gluten. Remember to talk to your doctor and call me if you need additional support (I can also communicate directly with your doctor).

The most common questions I get about gluten are “what exactly IS gluten?” and “if it causes problems, should I avoid it too?” Other times, people are resistant to the idea of gluten causing problems, and they ask “what’s wrong with gluten if people have been eating it for hundreds of years?” They might believe gluten allergy is “junk science”, or be frustrated and resentful because they have to make accommodations for someone else who has unexplained symptoms.

For starters, gluten is a protein. It’s a blend of gliadin (protein) and glutenin (protein), and is found in a variety of wheat products, as well as other grains such as barley and rye: it’s also commonly used in a variety of other products because of its consistency. See a general list here.

Our immune system can react to various proteins, so when people say they’re “allergic” to gluten, what they mean is that their immune system antibodies are responding to one of these proteins. So you’d think testing would be pretty simple...just test for the antibodies to confirm there’s an allergy...but unfortunately, testing for gluten allergy is more complicated than that (a side note here is that people might also react to bromine instead or in addition, a chemical halogen which is used as a bleach to whiten flour). Practitioners might also suggest the possibility of “leaky gut syndrome” and inflammation in the body which can cause or worsen many different health conditions (read more about tests for inflammation here).

Common allergy tests look for an “IgE” antibody response, but there are other antibodies, such as IgA, IgG, etc. so it’s important to find a doctor who not only can support you with the traditional testing if you’re trying to rule out celiac disease (biopsy, blood test, genetic testing) but who is also aware of these other types of antibodies. This way, they’ll be able to order appropriate tests or at the very least, guide you with a properly designed elimination diet.

If you want support in the transition to living gluten free, schedule an appointment by sending me an email. We can work together to decide on a game plan and get you the support you need. I can also send you a list of gluten-free snacks: just ask.

For more information about gluten read my blog entry “Gluten Sensitivity: When it’s Not Celiac Disease”