Better Body Clinical Nutrition

15/11/2024

Having Your Own Backyard Flock - Reason # 2

From Westonaprice.org
Photo by Peter Werkman on unsplash.com

Money and Time Savings -

Properly raised pastured chicken eggs are hard to come by. While going the extra mile (sometimes literally) is well worth the effort for procuring this nourishing food, now that I know the ease of pulling them out of the nesting boxes in my own backyard, I can’t imagine going back to my old ways. Not only do I save money on gas and the premium prices per dozen from my farmer, but if I trade my eggs for other goods, I am actually making money for my family! Also, if you get friendly with the organic produce manager at your local health food store, you may be able to score some veggies that are too old for the dinner table, but perfect chicken grub.

Chickens are also an asset to your garden. Chicken manure is high in nitrogen, which is great for soil. The henhouse’s bedding makes terrific mulch (be sure to explore the deep litter method for your henhouse). The nitrogen-rich bedding should be allowed to break down and compost for at least a year before it is added to the garden. When allowed to peck and forage in the garden (once seedlings are established as well as after your produce is harvested), the girls will clean up pests, naturally fertilize the soil and mix everything up with their scratching.

With chickens, nothing goes to waste. Chickens need a goodly amount of calcium. One way to provide this is to feed their shells right back to them. Different chicken farmers have their own ways of accomplishing this—some just toss the shells right back to them after the egg is removed, while others dry them in the sun or oven and grind them up so that they don’t look like egg shells. One thing to consider: if chickens get comfortable eating eggs they may start to eat what they lay, which would not be good for you and your family’s supply.

There is even talk about the use of egg shell powder as a calcium source for humans too. While I haven’t gone there yet, I will toss a shell or two into my water kefir brew for the added nutrition. (See the article “Who Needs Soda Pop with These Bodacious Beverages” from the Spring 2008 Wise Traditions issue on lacto-fermented beverages for more details.)

Another waste-saving benefit of chickens is their appetite for your kitchen scraps. What better way to use your carrot shavings, cabbage cores, meat and fish leftovers and over-mature veggies from your garden (i.e. cantaloupes, cucumbers and zucchini ) than to put them back into your meals via the eggs produced by your pastured chickens? Some of the most gorgeous orange yolks come from “zucchini-fed” chickens. Beware: feeding onions and garlic may make your eggs taste a little “funny!”

https://nutritionaustin.com/blog/Entries/2024/11/having-your-own-backyard-flock---reason--1-1.html

Properly raised pastured chicken eggs are hard to come by. While going the extra mile (sometimes literally) is well worth the effort for procuring this nourishing food, now that I know the ease of pulling them out of the nesting boxes in my own backyard, I can’t imagine going back to my old ways. ...

14/11/2024

Having Your Own Backyard Flock - Reason # 1

From Westonaprice.org
Photo by Daniel Tuttle on unsplash.com

Stellar Nutrition -

Without a doubt, fresh, pastured eggs are superior in taste and nutrition to conventionally raised commercially available varieties. Eggs have been a highly valued foods since the beginning of time—eggs from chickens, ducks, geese, turtles and fish. Egg yolks are the richest source of two superstar carotenoids—lutein and zeaxanthin. Not only are bright yellow yolks loaded with these fat-soluble antioxidant nutrients, they are more bioavailable than those found in vegetables, corn and most supplements. While these nutrients have a reputation of combating macular degeneration and cataracts and supporting overall healthy vision, they have a long list of other benefits, including protecting the skin from sun damage and even reducing one’s risk of colon and breast cancer.

Besides providing all eight essential proteinbuilding amino acids, a large whole, fresh egg offers about six to seven grams of protein and five grams of fat (with about 1.5 grams of it saturated), which comes in handy to help in the absorption of all the egg’s fat-soluble vitamins. One egg also serves up around 200 milligrams of brain-loving cholesterol and contains the valuable vitamins A, K, E, D, B-complex and minerals iron, phosphorus, potassium and calcium. Choline, another egg-nutrient, is a fatty substance found in every living cell and is a major component of our brain. Additionally, choline helps break up cholesterol deposits by preventing fat and cholesterol from sticking to the arteries. So the bottom line is, don’t be chicken about eating eggs, especially the cholesterol-rich yolks!

Compared to the generic supermarket variety, eggs from pastured poultry are a vivid yellow-orange—proof of a richer store of healthenhancing carotenes (more specifically xanthophylls, a natural yellow-orange pigment in green plants and yellow corn). The more carotenes, the darker, deeper orange color the yolk—and the higher the levels of fat-soluble vitamins as well. Expect to find the richest orange colors in the spring, when grass is fresh and bugs are plentiful. Color also fades as the egg ages. Bear in mind, variations will be seen in these differences due to the breed and age of chickens, their diet (grass, insects, and feed) and the season.

When left to their own scavenger instincts, being the omnivores they are, chickens eat bugs, worms (and even snakes if given the opportunity), grasses and .......

Click on link below for full article.

https://nutritionaustin.com/blog/Entries/2024/11/having-your-own-backyard-flock---reason--1.html

Without a doubt, fresh, pastured eggs are superior in taste and nutrition to conventionally raised commercially available varieties. Eggs have been a highly valued foods since the beginning of time—eggs from chickens, ducks, geese, turtles and fish. Egg yolks are the richest source of two supersta...

13/11/2024

Having Your Own Backyard Flock - Motivation

From Westonaprice.org
https://www.westonaprice.org/health-topics/childrens-health/eat-your-eggs-and-have-your-chickens-too/ .tab=0

Photo by Bri Tucker on unsplash.com

I have long desired to become a homesteader and raise my own food. I want to work the land and enjoy the fruit of my own labor instead of mooching off everyone else’s hard work as I have done for so long. But while I revel in my new Little House on the Prairie lifestyle, I still want all the suburban luxury. . . at least for the time being. So I did it, I took the first step. We now own five frisky, funny, feathery chickens that live in our semi-rural backyard. I tell myself I did it for the kids, but really I had more selfish motivations.

Chickens are hilarious and make excellent pets. It took some time, but now we can hold our girls, and they come trotting over every time they see us. Of course, they think we have table scraps for them to devour, but I like to think it is because they adore us. So for all you out there who have an itch to do something homestead-ish and who have a little land to spare, let me tell you about raising these fine feathered creatures. They help your gardening efforts, make the most of every scrap of food that goes through your kitchen and bring you and your children hours of enjoyment.

Most important, you should never be eggless again and may even have enough to give to your family and friends—or better yet, barter for something you need.

https://nutritionaustin.com/blog/Entries/2024/11/having-your-own-backyard-flock---motivation.html

I have long desired to become a homesteader and raise my own food. I want to work the land and enjoy the fruit of my own labor instead of mooching off everyone else’s hard work as I have done for so long. But while I revel in my new Little House on the Prairie lifestyle, I still want all the subur...

12/11/2024

Dr. Royal Lee - Nutrition Visionary
Tuesday, November 12, 2024 10:29 AM

Text & Photo from drroyallee.com
When Dr. Royal Lee died in 1967, he was hailed as the greatest nutritionist of the twentieth century. Yet today his name and work go largely unknown. This is no coincidence. Dr. Lee’s basic message—that the ultimate cause of most modern disease is malnutrition brought on by industrially produced foods—threatened some of our country’s mightiest institutions. These powers actively suppressed Dr. Lee’s message and decades of early nutrition research supporting it. Dr. Lee would spend his life fighting this suppression, all the while demonstrating the validity of his holistic nutritional philosophy through that most rare and precious form of proof—practical results. Dr. Lee’s legacy is inextricably linked with the story of early nutrition science and its unpublicized suppression.

_______________-

Dr. Royal Lee is the doctor that developed the Standard Process supplement that we use in our clinic. Standard Process own their own organic farm for their products and is family owned.

https://nutritionaustin.com/blog/Entries/2024/11/dr-royal-lee---nutrition-visionary.html

When Dr. Royal Lee died in 1967, he was hailed as the greatest nutritionist of the twentieth century. Yet today his name and work go largely unknown. This is no coincidence. Dr. Lee’s basic message—that the ultimate cause of most modern disease is malnutrition brought on by industrially produced...

11/11/2024

HEALTHY MENOPAUSE

From a seminar delivered by Dr. Ronda L Nelson, PhD, MH
Photo taken from Wikipedia.org

Many woman show signs of bone density changes by age 40. Changes in duration, intensity or flow of the menstrual cycle can be evidence by age 44. 80% of perimenopausal women begin skipping period but an estimated 10% of woman will cease menstruation with no cycle irregularity before hand.

This transition can be fairly innocuous or it can cause significant disruption of lifestyle. Unfortunately, most will experience unpleaant menopausal symptoms. Menopause is considered “official” when there has been no menstrual bleeding for 12 months

Ovaries are fully responsible for menopause. The ovarian follicles release an egg during ovulation. and release estrogen and progesterone that support implantation and other functions. Estrogen thickens the lining of the uterus to prepapre it for pregnancy. Progesterone also assists in thickening the lining making it ready for a fertilized egg to implant to. Levels of Estrogen is higher during the first half of the menstrual cycle. Progesterone takes over as the dominant hormone after ovulation and typically peaks one week prior to menstruation. Menstruation occurrs to shed the lining that is not needed when an egg is not fertilized.

During the transition, FSH (follicle-stimulating-hormone which triggers the growth of eggs in the ovaries and gets the eggs ready for ovulation) and LH (luteinizing hormone which triggers the release of an egg from the o***y) will increase in an attempt to resurrect hormonal activity from the ovaries. The ovaries do not respond in the same way they used to. Follicles are not able to produce the same amount of hormones and hormone levels continue to steadily decline.

The decrease production of estrogen and progesterone can cause unwanted symptoms. The more abruptly this occurs, the more symptomatic the patient can become. Eventually, there are no more viable follicles and hormones levels drop. Building of uterine lining no longer occurs which results in the cessation of the monthly cycle.

Things to consider to support a smooth transition;

Click on the link below for the full article.

https://nutritionaustin.com/blog/Entries/2024/11/healthy-menopause.html

Many woman show signs of bone density changes by age 40. Changes in duration, intensity or flow of the menstrual cycle can be evidence by age 44. 80% of perimenopausal women begin skipping period but an estimated 10% of woman will cease menstruation with no cycle irregularity before hand. 

08/11/2024

We Ignored the Basics

From the book “The Missing Piece”
By Paul J. Rosen, J.D, L..Ac., EAMP
Photo by Farhad Ibrahimzad on unsplash.com

"Our current health crisis didn’t happen overnight, nor are we entirely innocent when it comes to committing often negligent, and occasionally purposeful, criminal acts against our own bodies.

In fact, you might even say we are accomplices in our own health crisis.

They say we do better when we know better, but for some reason, this and every other well-meaning truism just seems to fly out the window when it comes to eating. Don’t believe me? How often have you nodded your head over some great wisdom in the latest health journal or written yourself a note about avoiding trans fats or fried foods, all while waiting in the jammed drive-thru lane at your favorite fast-food joint?

The bad news is your health is still in crisis - or soon will be. The good news is you’re far from alone. Despite record sales of vitamin supplements, the overall health of people today continues to decline. No matter how many warnings regarding the plague of processed foods, people keep eating glazed doughnuts and washing them down with triple lattes.

Is there any wonder why chronic diseases including obesity, diabetes and heart disease continue to climb? Even real-life demonstrations of rapid health decline, such as those reported in the 2003 documentary, Super Size Me, don’t seem to slow people down!

Part of the problem is our love-hate relationship with the popular media, and how we trust some blindly, even as we don’t trust others at all. Our main issue, then, becomes one of trust.

Who to trust?

What to trust?

When to trust?

Case in point: I was reading the paper the other day and, lo and behold, I discovered a group financed by the processed food industry called The Center for Consumer Freedom. Billing themselves as a “nonprofit coalition of restaurants, food companies, and consumers working together to promote personal responsibility and protect consumer choices”, this organization was formed in 1995 with money from Philip Morris, now known as Altria, to fight bans on smoking in restaurants and bars.

They argue that obesity isn’t as bad as everyone says it is because the stats are overblown, advocating that there are only 112,000 deaths attributed to obesity each year instead of the 400,000 reported by the Center for Disease Control. This group goes on to conclude that there is no epidemic and therefore “the obesity thing” is blown “way out of proportion!” What else would you expect from a proponent of the $500 billion a year counterfeit food industry?

Regardless of whether obesity is directly linked to the premature deaths of 400,000 people each year or 112,000 - or even 112 people for that matter, there is no argument that health-related problems from obesity cost our states and their taxpayers $60-75 billion: money that could be spent on things like improving education for students and displaced workers or finding alternative sources of energy.

But as one who insists on looking for points of agreement, I find both..........

Click on the link below for the full article.

https://nutritionaustin.com/blog/Entries/2024/11/we-ignored-the-basics.html

["Our current health crisis didn’t happen overnight, nor are we entirely innocent when it comes to committing often negligent, and occasionally purposeful, criminal acts against our own bodies. 

07/11/2024

Gallstones, Gastric Secretion, and Food Allergies

From the book “Why Stomach Acid is Good for You”
By Dr. Jonathan V. Wright, MD & Lane Lenard, Ph.D.

Photo by Emiliano Vittoriosi on unsplash.com
The gallbladder stores bile, which is produced in the liver, and releases it to aid in the digestion and absorption of fats and other nutrients. Many people develop “stones” in the gallbladder, which can block the flow of bile, causing the gallbladder to become inflamed or infected, often necessitating surgery. In addition to recurring abdominal pain, gallstones are also associated with bloating, belching, heartburn, and gas.

Numerous studies dating back to the early 1900s have linked gallbladder disease with low stomach acid secretion(1). For example, in one study of fifty patients with gallstones, twenty-six had below-normal stomach acid output(2). Does low stomach acid cause gallbladder disease? Or are both the result of a common cause?

There is very good reason to believe that in most cases of gallstones, the symptoms are the result of food allergy. When sixty-nine people with gallstones were placed on an elimination diet* for a week, every one of them experienced symptom relief. As the foods were added back one by one, the symptoms often returned. It has been hypothesized that food allergy causes the bile ducts to swell, restricting the flow of bile from the gallbladder and promoting the formation of stones(3).

*In an allergy-elimination diet, likely offending foods are removed from the diet for a period of time and gradually added back in to see which stimulate a reaction.

(1) Gebhardt R. Antioxidative and protective properties of extracts from leaves of the artichoke (Cynara scolymus L.) against hydroperoside-induced oxidative stress in cultured rat hepotocytes. Toxicol Appl Pharmacol. 1997, 144: 279-286.

(2) Englisch W, Beckers C, Unkauf M, Ruepp M, Zinserling V. Efficacy of Artichoke dry extract in patients with hyperlipoproteinemia. Arzneimittelforschung. 2000, 50: 206-265.

(3) Brown JE, Rice-Evans CA. Luteolin-rich artichoke extract protects low density lipoprotein from oxidation in vitro. Free Radicals Res. 1998, 29: 247-255.

https://nutritionaustin.com/blog/Entries/2024/11/gallstones-gastric-secretion-and-food-allergies.html

The gallbladder stores bile, which is produced in the liver, and releases it to aid in the digestion and absorption of fats and other nutrients. Many people develop “stones” in the gallbladder, which can block the flow of bile, causing the gallbladdert to become inflamed or infected, often neces...

06/11/2024

SAUERKRAUT

From the book “Put Your Heart in Your Mounth”
By Dr. Natasha Campbell-McBride MD

Photo by Monica Borys on unsplash.com

Fermented vegetables;

Sauerkraut is one of many fermented vegetables our ancestors consumed for 2 reasons, health benefits and conservation.

“Sauerkraut is a fermented white and/or red cabbage, commonly consumed in Germany, Russia and Eastern Europe. It is a wonderful healing remedy for the digestive tract full of digestive enzymes, probiotic bacteria, vitamins and minerals. Eating it with meats will improve their digestion as it has a strong ability to stimulate stomach acid production. For people with low stomach acidity I recommend having a few tablespoons of sauerkraut (or juice from it) 10-15 minutes before meals. For children, initially add 1-3 tablespoons of the juice from the sauerkraut to their meals.

Thinly slice medium-size white cabbage and add 2 shredded carrots. you can use red cabbage or a mixture of white and red. Add salt to taste; about 1-2 heaped tablespoons per medium-size cabbage. Knead the mixture into a suitable glass or stainless steel bowl. Press it very firmly to get rid of any trapped air until the cabbage is drowned in its own juice. Place a plate, which is about 1cm smaller in diameter than the bowl, on top of the cabbage. The gap will allow the fermentation gases to escape. On top of the plate place something that is heavy enough to keep the cabbage constantly submerged in its juice. Cover the whole thing with a kitchen towel to keep it in the dark. It should take about 7 days inside a warm house for the sauerkraut to be ready. It will take two weeks in a cool place, like a garage. When the sauerkraut is ready skim off any cabbage on the top, which may have gone dry, and throw it away. The rest of the cabbage will have a tangy, healthy smell and taste. Once ready, pack the sauerkraut into glass jars, making sure that the cabbage is submerged in its own juice and cover tightly. Store the jars in a cold place. It will keep refrigerated, or in any other cold place, for at least a year. Sauerkraut is delicious with any meal and it can be added to your home-made soups and stews.

Using this method you can ferment any vegetable......

Click on the link below for the full article.

https://nutritionaustin.com/blog/Entries/2024/11/sauerkraut.html

“Sauerkraut is a fermented white and/or red cabbage, commonly consumed in Germany, Russia and Eastern Europe. It is a wonderful healing remedy for the digestive tract full of digestive enzymes, probiotic bacteria, vitamins and minerals. Eating it with meats will improve their digestion as it has a...

05/11/2024

LIVER CLEANSING - Part 3

From Dr. Schulze’s June 2024 Special Report
Photo taken from herbdoc.com

Benefits of Liver Detox - Triple Your Energy, Improve Your Focus, And Be Vibrant!

5-Day LIVER Detox

- Coats and Protects your liver cells and helps to eliminate harmful, dangerous contaminants

- Supports your body to Dissolve and Remove hardened sediments from the gallbladder.

- Cleans your blood of unhealthy accumulated deposits.

- A Clean liver means you have all the Energy you need when you need it.

More than any other organ in your body, your liver prevents you from getting sick. It is known as your “first line of defense” because your liver is the defensive barrier between the gthings you take into your body and the blood that feeds that body.

And the best way to maintain a strong and healthy liver is to cleanse it regularly.

The 5-Day Liver Detox is not only safe and easy, but also extremely effective!

You can be purchased on herbdoc.com

https://nutritionaustin.com/blog/Entries/2024/11/liver-cleansing---part-1-1-1.html

More than any other organ in your body, your liver prevents you from getting sick. It is known as your “first line of defense” because your liver is the defensive barrier between the gthings you take into your body and the blood that feeds that body. 

31/10/2024

Happy Halloween!
Photo from unsplash.com

30/10/2024

From Dr. Schulze’s June 2024 Special Report
Photo taken from the report

Why Do A Seasonal Cleanse?

Your body is no different than your car. Like any machine, if you want it to last and give you the maximum lifespan it was designed for and give you years and years of trouble-free service, then it needs routine maintainance. To get the most miles out of your vehicle, you must follow a routine preventative maintenance program, just like the one inside every new car’s glove compartment. You know, change the oil and oil filter every 5,000 miles, rotate the tires, change the air filter every 10,000, tune-up and radiator flush after 20,000 or 25,000 miles. Check the battery, and so on. Any mechanic will tell you that if you want your car to last for years and years, you need to take care of it.

In fact, you will also notice that the manufacturer’s new car warranty is void if you do not follow the manufacturer’s suggested maintenance program. The warranty will also be voided if you don’t use approved parts, lubricants, oils, filters, and so on. In other words, the manufacturer will not guarantee your vehicle if you don’t take care of it.

Create an Energized, Healthy & Long Life

Whether you are living the American Dream or the Japanese, Russian, or Chinese dream, modern living in most of the civilized world is also a toxic, poisonous, and lethal experience. What is in your food, water, and air is trying to create disease and kill you every second of every day. Thank God for you liver because it’s saving your life every day! Think about it.......

Click on the link below for the full article.

https://nutritionaustin.com/blog/Entries/2024/10/liver-cleansing---part-1-1.html

29/10/2024

LIVER CLEANSING - Part 1
From Dr. Schulze’s June 2024 Special Report
Photo by Birgith Roosipuu on unsplash.com

Who knows what some of our ancestors were thinking when they came up with the word to describe this organ? I believe they were thinking of the word LIVE, which comes from the word ALIVE, which means to continue life. Again, who known, but they knew one thing for sure… when this organ gets injured or sick, you cannot continue life.

Your Ultimate ENERGY Organ

You liver is the ultimate detoxification organ in your body. Most of the food you consume is grown in, dusted with, dipped in, sprayed, mixed, colored, flavored, and preserved with thousands of toxic chemicals and then packaged in toxic containers. And God only known what is in the water you drink and the air you breathe. Everything you eat and drink is digested and travels from your intestines, via your portal vein, to your liver FIRST. Everything that goes into your mouth, once absorbed, must first pass through the liver and its numerous safety checks. If your liver is clean and healthy, it also contains millions of immune cells called macrophages, which means “big eaters.” These macrophages are the backup system to your liver’s detoxification ability, killing and eating bacteria, viruses, fungi, parasites, and any harmful toxins, poisons, or chemicals that they encounter.

It’s the liver’s job to filter everything we eat and drink and remove anything harmful from our digested food before it enters our bloodstream. It removes cholesterol and harmful fats from eating too much animal food and eliminates thousands of additives in the food and liquids we consume. Your liver removes all this harmful material from your blood that if left behind, will cause heart attacks, strokes, circulatory disease, cancer, neurological diseases, and a hundred other diseases. This is why many doctors will often say that when you have almost any disease, your liver was sick long before your disease developed.....

Click on the link below for the full article.

https://nutritionaustin.com/blog/Entries/2024/10/liver-cleansing---part-1.html

Who knows what some of our ancestors were thinking when they came up with the word to describe this organ? I believe they were thinking of the word LIVE, which comes from the word ALIVE, which means to continue life. Again, who known, but they knew one thing for sure… when this organ gets injured ...