Be Not Afraid! Salt (Sea Salt) Is Not Your Enemy!

salt 3


So as we increase our water intake, Striving to reach the point were we can consume half our body weight in water , in ounces per day.  Its imperative that we increase our salt intake as well. The increase in water  will have you frequenting the restroom, flushing out toxin’s, which is exactly what we want and need, but it’ll also cause our sodium levels to decrease. Low sodium  will have a  negative effect on your health.

Found a great article on the health benefits of salt ( Sea salt / Himalayan salt ) continue to read on and enjoy. Continue reading


Autism Awareness Month “The Brian & The Bowl !!!


April is autism awareness month. For Anyone who has or know’s someone who has  an autistic child, I suggest you read this book!

GUT and Psycology Syndrome


 Dr. Natasha campbell-Mcbride MD

Most people think that psychological problems like depression, bipolar disorder and schizophrenia are “all in our heads” and that diet and lifestyle have nothing to do with it.

With conditions like autism, dyslexia, ADD, ADHD and dyspraxia on the rise, mainstream medicine is expecting to find the origin of these disorders in our genes.

These seemingly “incurable” disorders are being treated with drugs that only mask the symptoms and have troubling side effects…if they work at all.

Dr. Natasha Campbell-McBride MD, MMedSci (neurology), MMedSci(nutrition) has a different point of view. As a mother of a young son who was diagnosed with autism, Dr. Campbell- McBride believes that these children and adults are falling into the “gap” of our medical knowledge.

Today Dr. Campbell-McBride’s son is a bright, happy teenager who has been fully recovered from autism for years. Dr Campbell-McBride used a specific diet that was focused on healing his intestines to reverse his condition.

The bottom line is that people who have the brain related and neurological problems are suffering needlessly because of we lack knowledge about our gut and our brain and how they work together. All of the above disorders have surprisingly common traits: gut problems.

Through Dr. Campbell-McBride’s research and clinical experience, she realized that a child’s digestive system holds the key to his or her mental development.

In her groundbreaking book, Gut and Psychology Syndrome, Dr. Campbell-McBride uncovers the link between a variety of disorders (learning disorders, psychological disorders, eczema, asthma, allergies and more) and the condition of our digestive system. The verdict is that what we eat and drink plays a much bigger role than we might think.

Gut and Psychology Syndrome provides information that is easily understood by the beginner and thorough enough for the advanced. It shines the light on why all diseases begin in the gut, how to rebuild your gut flora (beneficial bacteria that helps boost your immunity) and establishes a roadmap for recovery.

Suggestions for diet, detoxification and supplementation are provided, along with recipes so you can begin nourishing yourself and your family to health.

Donna Gates and Dr. Campbell-McBride met at a conference on autism in Chicago several years ago and became close friends. Raised in Russia where fermented cabbage, kefir and Kvass are part of an every day diet, Dr. Campbell-McBride already understood the value of fermented foods although she had not written about them.

Her excellent Gut and Psychology Syndrome book is based on her own experience and research with the specific carbohydrate diet. Both Donna and Dr Campbell-McBride believe strongly that autistic children (and many adults as well) do best on a diet where gluten and casein are eliminated when the intestines are inflamed. They both believe that fermented foods are a must.



The Art Of Good Health

The Latest McFib: “Our Food Is Healthy”


By  on March 29, 2013

Last week, in what is yet another example of Big Food’s symbiotic relationship with the Academy of Nutrition and Dietetics (AND), McDonald’s Director of Nutrition, Registered Dietitian Cindy Goody, spoke to her fellow colleagues at the Utah Dietetic Association meeting about the chain’s new “healthy initiatives.” McDonald’s is such a good friend of AND that it is also a “gold sponsor” at next month’s California Dietetic Association meeting.Speaking engagements like these are nothing more than free publicity for the fast food giant, cloaked under the guise of science and nutrition. The food industry is especially adept at co-opting health professionals to help provide a public perception of caring about health. Remember that at one point Dr. Dean Ornish joined forces with the Golden Arches.

A recent interview Goody did with the Salt Lake Tribune about McDonald’s new “healthy” options is chock-full of flagrant instances of deception, healthwashing, myopic nutritionism, and the usual Big Food talking points.

Goody starts by claiming that McDonald’s is “making nutrition more mainstream” with the likes of fruit and maple oatmeal and premium chicken sandwich buns that offer eight grams of whole grains.

The chain’s fruit and maple oatmeal contains approximately 24 grams (6 teaspoons) of added sugar (though it clocks in at a total of 32 grams, some of those are from naturally-occurring sugar in milk, apples, and raisins). Order it without the brown sugar topping and you’re still starting your day with approximately four teaspoons’ worth of sugar thanks to the sweetened dried fruit.

The oatmeal’s “light cream” reads like a science fair project, consisting of: Milk, cream, sodium phosphate, Diacetyl Tartaric Acid Ester of Monoglyceride (a synthetic emulsifier commonly derived from soy) sodium stearoyl lactylate (an additive commonly found in shampoo and soap), sodium citrate, and carrageenan (a controversial seaweed-based thickener).

As for those premium chicken sandwiches that offer a dusting of whole grains (eight grams of whole grain is roughly what you would get in one-sixth of a cup of cooked oats), the ingredient lists tell a rather gruesome tale. This much-revered bun contains over 20 ingredients, including high fructose corn syrup, soybean oil, and azodicarbonamide, a dough conditioner banned in Australia and the European Union(the United Kingdom being the exception). “Natural flavor” is also tacked on.

The grilled chicken filet, meanwhile, contains maltodextrin (a byproduct of GMO corn), and is prepared with liquid margarine, comprised of liquid soybean oil, hydrogenated cottonseed oil, and–trans fat alert!–partially hydrogenated soybean oil.

I can not understand how Goody, as a nutrition professional, can claim any of the above-mentioned products are nutritious. Continue reading