GAPS

Gut and Psychology Syndrome = GAPS

Over the summer my CFS/ME struggle became the perfect storm, tossing me into the abyss. But we can learn much in said abyss, thankfully. I learned not to take advantage of a wellness milestone but to wait for a year or two of wellness milestoneS. I learned the hard way. But along the way I’m refusing regret because the lessons learned have offered me jewels of insight I would not have been open to before the inevitable perfect storm. For one, the GAPS diet. Or, as I prefer to see it, the GAPS lifestyle. While I’m still at the beginning stages of this radical approach, I’m realizing some of the components will have to be a lifetime practice for my unique situation. Bone broths have become a must for my healing. And I’m seeing the benefits after 8 weeks in my skin and, of course, in healing my gut. For many CFS/ME sufferers one of the “sacrificial” systems the body begins to shut down or diminish support of is the gut/liver. And the body does so because blood pressure is suffering due to low cardiac output. But first, support of the skin/thyroid is diminished. Bone broths rescue both in a terrific dual bonus I know I’ll never be able to abandon.

GAPS focus, as well as the paleo, particularly anti-inflammatory, nutritional regimen brings everything down to the basics of good gut health and improved energy levels. There’s no wiser approach, in my opinion. So, for anyone curious enough or in dire need, check out the resources of gapsdiet.com as well as Weston A. Price.

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Watch the Hidden Influences…

“Many leading brands of canned foods contain BPA — a toxic chemical linked to reproductive abnormalities, neurological effects, heightened risk of breast and prostate cancers, diabetes, heart disease and other serious health problems. According to Consumer Reports’ testing, just a couple of servings of canned food can exceed the safety limits for daily BPA exposure for children.

High acidity — a prominent characteristic of tomatoes – causes BPA to leach into your food. To avoid this hazardous chemical, avoid canned foods entirely and stick to fresh fruits and vegetables, or switch over to brands that use glass containers instead—especially for acidic foods like tomatoes.” Dr. Mercola

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Mushroom Medicine

Crazy about mushrooms! And not just for flavor but nutrition too. Check out the benefits…

“Mushrooms are excellent sources of antioxidants in general as they contain polyphenols and selenium, which are common in the plant world. But they also contain antioxidants that are unique to mushrooms. One such antioxidant is ergothioneine, which scientists are now beginning to recognize as a ‘master antioxidant.’ Interestingly, it’s an amino acid that contains sulfur, and if you listened to my interview with Dr. Seneff on the highly underestimated importance of sulfur, you may recognize why this particular antioxidant may be of particular importance for human health, as many are severely deficient in sulfur.

A previous study in the journal Nature15 discusses the importance of ergothioneine, which is fairly exclusive to mushrooms, describing it as “an unusual sulfur-containing derivative of the amino acid, histidine,” which appears to have a very specific role in protecting your DNA from oxidative damage. With that in mind, it becomes easy to see how mushrooms may be an important part of an optimal diet. If you don’t like to eat them whole, you can also find them in supplement form, either as an extract or whole food supplement.” Dr. Mercola

Mushrooms are super absorbent… so… organic is the only way to go. Check the info-packed, awesome original article.

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Rethinking Almond Flour

😦

I’ve had this nagging something about almond flour. So. I did a bit of research. Here’s what I find: “Okay, quick chemistry reminder. Saturated fats have single bonds between all the carbon molecules of the fatty acid chain. Monounsaturated fats have one double bond replacing a single bond in the carbon chain. Polyunsaturated have more than one double bond in the carbon chain.

Double bonds are more unstable than single bonds. The more double bonds in a fatty acid, the more unstable it is (polyunsaturated is the least stable, followed by monounsaturated, followed by saturated being the most stable). When the double bonds break, the fatty acid undergoes a process called oxidation.

Processing, heat, light and pressure all cause these double bonds to break. Raw (or soaked and dehydrated) almonds have their polyunsaturated fats intact, and so the only fat issues are those discussed in the previous section. But putting almond flour in a hot environment–like an oven–is going to break some of those double bonds and create oxidized fatty acids.

Why are oxidized fats bad? In a nutshell, oxidized fats = free radicals. Free radicals = cell damage. Of course, we will inevitably have some free radicals in our body. Fortunately, we can consume sources of antioxidants (like fresh fruits and veggies) to combat free radical damage. But if too much oxidized fats, like from large amounts of almond flour, are consumed, our body is depleted of antioxidants and damage to body cells ensues.” From Empowered Sustenance

I’ll have to add this one to my list of resources. She’s right. Time to reacquaint myself with coconut flour.