5 Things You Don’t Know Are Toxic (but you should)

Every day we’re learning more about toxins – chemicals in our environment that are having an adverse affect on our health. You may be trying to eat organic produce, buying hormone free meat and avoiding sugar. But what if you’re still exposing yourself to high levels of toxins every day? Let’s check out 5 key things that you might be missing.  

 

  1. Tampons

Let’s begin with something that many women use every month (sorry guys) – tampons. But hold up – we’re not eating tampons, so what’s the problem? Well you may be surprised to know that the vaginal wall with its delicate tissue is a very absorbent area – an easy passage of toxins into your body. And you might be even more shocked to consider that tampons are made from cotton, one of the crops most heavily sprayed with pesticides. Of course this is because cotton isn’t eaten, but those pesticide residues will be in direct contact with the vaginal wall and absorbed into the area that they affect the most – your reproductive system. On top of this tampons can also contain plastics that have the endocrine disrupting chemicals bisphenol A (BPA) or phthalates in them, which you don’t want to be absorbed into your body.  

 The solution? If you’re going to use tampons opt for organic ones, or use a menstrual cup or pads instead. 

 

  1. Wine

Now, we all love a glass of wine now and then, but have you considered where the grapes come from? Grapes are one of the most heavily sprayed crops – the Environmental Working Group (EWG) rates them as 5th in fruit or vegetables with high pesticide content. In fact a single grape could contain over 15 different pesticides on it. So considering it takes around 100 grapes to make just one glass of wine, you could be getting a good dose of endocrine disrupting pesticides with that ½ a bottle you have with dinner. 

The solution? There are many organic and biodynamic wines on the market. If wine is something you enjoy regularly, then switching to organic will eliminate this problem. 

 

  1. Coffee and Tea

Like wine, we often don’t consider the coffee we buy when trying to avoid pesticides. Coffee is also a heavily sprayed crop and you may be getting a hefty dose of chemicals with your morning pick-me-up. Tea is also one of the most highly sprayed crops. Because tea and coffee is brewed at high temperatures, these residues are easily washed off the leaves and ground beans into your cup. 

The solution? If you drink coffee or tea daily, then make sure you buy organic. 

 

  1. Takeaway Coffee

So aside from the issue above, you might be shocked to learn that the paper cups that you buy your coffee in are lined with a thin layer of plastic – which likely contains bisphenol A (BPA) or other bisphenol compounds. Studies show that when heating plastic up to 55 times the amount of BPA is released into the food or drink it contains, so hot takeaway coffee will give you a hefty dose of BPA as well as the pesticides I talked about previously. 

 Read our article on the dangers of BPA here. 

The solution? Buy a glass, ceramic or stainless steel re-usable coffee cup and get your morning hit in that. It’s also better for the environment, so a win-win! 

 

  1. Air Freshener

The fragrance contained in air fresheners, including sprays, scented sticks and scented candles, can be made up of over 300 chemicals. The most common chemical in fragrances are phthalates – hormone disrupting chemicals that have been associated with infertility, endometriosis and breast cancer. Every time you smell a synthetic fragrance you are exposed to these endocrine-disrupting chemicals. 

The solution? Ditch any air fresheners, fragrance sticks or scented candles and use natural essential oils instead. Simply put a few drops of your favorite essential oil in a spray bottle with water and use in place of air fresheners. 

There are so many sources of hidden toxins – hopefully this list helps you to remove a few more from your life. To learn more about environmental toxins, attend one of our workshops.

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Is farmed salmon healthy?

Our days of eating wild caught fish are getting numbered with dwindling fish supplies caused by overfishing. The fish that is available is increasingly contaminated with mercury and with other persistent organic pollutants (POPs) like Bisphenol A caused by the huge amount of plastic that has ended up in our oceans.

All fresh and smoked salmon available in Australia is farmed. Farmed salmon is an attractive alternative and may well bridge the gap we need to boost our omega 3 content. There are some pros and cons to eating farmed salmon which we’ll discuss in this article.

 

Omega 3 content

Farmed salmon traditionally contained higher levels of omega 3 than wild salmon, even though wild salmon has a more favourable omega 3 fatty acid profile. This is likely due to the overall fat content being up to three times as high in farmed salmon. In recent years however studies have found that the omega 3 levels in farmed salmon are dropping. This Australian study for example found that since 2002 omega 3 levels have dropped 30 – 50% in farmed salmon.

This is a result of the change in their diet – farmed salmon used to be fed on pellets made form small fish like anchovies and sardines, however a reduction in supply of these fish has lead to other feeds being produced. These newer generation feeds can contain, soy, barley, algae, trimmings from seafood processing, insects and leftovers from processing almonds and pistachio nuts. There is also a genetically modified yeast that produces omega 3 that some salmon farms are using to bolster omega 3 levels.

This UK study found that farmed salmon that were fed on more vegetable oils were indeed lower in omega 3 than those fed on fish oil rich pellets. It also found that the omega 3 concentrations in the fat of wild caught salmon was higher. Even given this, the nutritional content of omega 3 per 100g was higher for farmed salmon due to the higher fat content of the fish.

Smoked salmon is an excellent source of omega 3 fatty acids.

Heavy metals and contaminants

Because fish can bio-accumulate toxins through the food chain it’s important to look at levels of mercury, dioxins, PCB’s and pesticides. Toxins levels correlate mostly with the feed given to the fish but also the environment they are grown in. This Norwegian study found that over a 13 year period from 1999 to 2011 contaminant levels of mercury, arsenic, dioxins, PCB’s and DDT had reduced, however pesticide levels remained steady.

In this British study, they found that there were higher heavy metal concentrations in feed than there was in the farmed salmon. Mercury showed a slight degree of bio-magnification – meaning that it could be transferred from feed to salmon. Other heavy metals like lead and cadmium did not transfer across and became less available through the fish. The study found that overall mercury levels in farmed salmon were well below safety guidelines.

In this human study participants ate 380g of farmed salmon a week for 30 weeks and then tested for mercury and POP levels. No increases were found in these toxic compounds as a result of consuming farmed salmon.

As fish supplies dwindle farmed fish may be the only viable alternative.

The verdict?

Based on the research it would seem that farmed salmon is still a great candidate to fill our omega 3 requirements. Even with the decline in omega 3 levels brought about by the increase in vegetable matter in their feed, farmed salmon is still one of the best sources of omega 3 by weight.

Because of the decline in our fish stocks we’ll need to watch this space as new fish feeds are being trialed constantly and they will determine the quality of the end product. With the increase in man made toxins and POPs studies will need to be conducted regularly to ensure that farmed salmon remains safe to eat.

Want to learn more about toxins in our food supply? Come along to our environmental toxins workshop. View our upcoming workshop timetable here.

 

 

 

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10 Tips For Glowing Skin

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Avoiding BPA and other bisphenol chemicals

Bisphenol A (BPA) is a common additive to plastics that has been shown to be harmful to human health. You’ll find it in things like plastic water bottles, plastic food storage containers. BPA can also be found in the plastic that lines canned food and tetra packs and food packaging (long life drinks and food).

Bisphenol chemicals are endocrine disruptors and xenoestrogens. Studies have shown that BPA is associated with an increased risk of endometriosis, infertility, breast cancer. It can contribute to learning difficulties in children and can even affect their behaviour.

Studies like this one are now also finding that blood BPA levels are associated with hypertension (high blood pressure) and that those that have higher BPA are more likely to get complications from their hypertension, like kidney dysfunction.

We know from studies that just about every human in the developed world has detectable levels of BPA in their bodies. You ingest BPA when you drink from plastic bottles, use plastic food storage (especially if you’re heating it in the microwave), canned food (the lining has plastic) and tetra packs (also lined with plastic). Heating plastic releases up to 55 times more BPA in your food or drink – so anything that has been pastuerised in the bottle or canned will have high levels of BPA. Takeaway coffee cups are also lined with plastic containing BPA and the hot liquid aids its release.

BPA releases up to 55 times more when it is heated.

But, isn’t plastic going BPA free? A lot of plastic manufacturers are now producing BPA free plastic – but it isn’t any safer. BPA free plastic contains other bisphenol chemicals, like BPS or BPD. The only safe way to avoid bisphenol is to try and eliminate plastic from your food and drink altogether.

 

Tips for going bisphenol free

  1. Get a glass or stainless steel drinking bottle and fill it with filtered water.
  2. Avoid sodas and mineral water from plastic bottles.
  3. Use glass storage containers or reused jars to store leftover food in. Never, ever heat plastic in the microwave.
  4. Avoid ready made and frozen meals that come in plastic.
  5. Stop eating canned food. Tomatoes in particular are high in BPA due to the acidity in the fruit, which leaches even more BPA out. Use organic passata in glass jars instead. For coconut milk we stock a freshly made version that is in a glass jar, available at our Healthy Living Store.
  6. Brink your own ceramic or glass re-usable coffee cup for takeaways.
  7. Avoid tetra pack liquids, like long life milk.

For more advice about BPA and other chemicals, come to our Environmental Toxins workshop which provides a wealthy of knowledge about how to detoxify your home and body.

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Natural Treatment of Acne and Breakouts

Acne is one of the most troublesome issues in both men and women. It commonly begins in the teenage years as your hormones change, but can also persist later in life. Some people also experience on onset of acne in their adult life.

Because acne is so cosmetic, it can really bother people and lead to issues with self-confidence. This causes stress which then can further exacerbate the problem. More severe acne can also be quite uncomfortable and can lead to scarring.

 

What causes acne?

Acne is usually a multifaceted problem which is why it can be tricky to pin-point one cause. Most often hormones are involved – acne that begins in the teenage years is due to the fluctuations in sex hormones that occur. Other factors can also be at play, including eating the wrong type of diet, stress and digestive issues.

 

Acne occurrence based on location

From a naturopathic perspective, different parts of the face give clues as to the underlying cause of the breakouts. Breakouts around the mouth and chin-line are usually due to hormonal issues. Breakouts between your brows are normally liver related and the forehead are from digestive toxicity.

 

Can you cure acne naturally?

YES! In our experience acne can be treated very successfully. The key is to uncover all of the underlying causes – usually we find there is more than one factor. For example it is very common for people to have acne that is affected by stress, which disrupts the hormones, but is also affected by diet. If we take a holistic approach to healing the acne both externally an internally then we have an excellent chance of a successful outcome.

 

How do you treat acne?

There are 2 main areas of treatment that need to be covered for the best results. You need to look at topical treatment (your skin care) as well as internal treatment that will address the underlying causes.

 

Topical

What you put on your skin can make a huge difference to your acne. Most people that have had acne have tried everything under the sun – the issue is that most products do not help to balance and heal the skin; rather they are very stripping and encourage scarring. We stock a range of natural and organic skin care lines that are designed to heal your skin and reduce scarring. Rather than using strong antibacterial agents, we recommend cleansers that help to make the skin slightly acidic, which stops bacteria from populating. Organic facials are also a great way to facilitate healing and break up scarring in acne sufferers.

 

Internally

Internal treatment is individualised to suit what is going on for you. Here are some of the ways that our naturopaths may treat acne.

 

Stress management – In nearly all cases of acne there is a stress component. Our naturopaths use herbal adaptogens – herbs that help your body to cope with stress better as well as nutritional support.

 

Hormonal support – We work on helping your body to regulate hormones as well as to detoxify excess hormones that can be causing acne. Our naturopaths can specifically work on issues like PCOS that can contribute to acne.

 

Detoxification – Improving your detoxification pathways always helps with skin conditions. This includes clearing any digestive toxicity, improving your liver function so it can eliminate hormones properly and using herbal medicines that help to purify the blood.

 

Sebum control – For cystic acne working internally on sebum control can be very effective. Our naturopaths use specific nutrients that help to reduce the production of excess sebum as well as herbs that remove congestion in the skin to prevent blind pimples.

 

Digestive support – It is important to clear any constipation as this can lead to more toxins building up in the system. Our naturopaths also look at your levels of good vs. bad bacteria in the gut as this can impact your skin as well.

Most people need a combination of these approaches to fix their acne. Our naturopaths are experts in finding the underlying cause of acne and will be able to give you an idea of what might be the issue after your initial consultation.

A multi-faceted approach is needed to stop breakouts.

 

How long does acne take to treat?

Unfortunately acne is not a quick fix and most patients find that they need a good 6-12 months treatment to resolve it. Significant improvements can be made in the first few months though – and often within 4 weeks we have some reduction in severity. Combining the naturopathy with our recommended skin care regime can take the severity down a notch pretty quickly.

 

Can acupuncture help acne?

Acupuncture and Chinese herbal medicine is another way that you can treat acne. Acne treatment from a Chinese medicine perspective is quite different to a naturopathic approach – it will depend on the type of acne, location as well as your concurrent symptoms as to what your TCM diagnosis will be. Acupuncture should still also be combined with a good topical therapy for best results.

If you’d like more information about how we can help your skin or would like to make an initial appointment, please call us on 07 3367 0337.

 

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Is bread for you?

Bread is the staple of the west. We have toast for breakfast, sandwiches for lunch and sometimes even bread with dinner. But is all this bread doing us any good?

There are several problems with eating too much bread. This first is linked to wheat – a grain that is high in gluten and reactive to a lot of people. Wheat has become problematic for us because it is far too refined and we eat far too much of it. 99.9% of bread consumed is made from flour that is highly refined and bleached, which then makes it low in nutrition. Even wholemeal bread is made from white flour with bran added back in, so although a little healthier than white bread it does not do us much good.

Then comes the issue of the fast rise loaf of bread. Commercial bakeries use lots of yeast that causes the bread to rise in under 30 minutes. As well as the fact that yeasts can disrupt our digestive systems and lead to fungal overgrowths, rising a loaf of bread in this fashion does not allow the proteins to be broken down. Traditionally bread was risen over 6-12 + hours using a sourdough method. In naturally fermented sourdough bread the proteins have begun to be digested and nutrients are released so you can better utilize them.

Sourdough Bread

Traditional sourdough bread

Some people may cope with small amounts of organic, wholegrain wheat sourdough bread, although better alternatives are breads that are made with spelt, kamut (khorasan) or rye flours. Beware of the ‘sourdough’ bread you find at the supermarket and regular bakeries – they are most likely yeasted bread with a little bit of culture or sour flavouring added in.

If you’re very sensitive you may need to avoid gluten, which even spelt, kamut and rye contains. I do not recommend eating gluten free bread however as it is highly refined and usually has lots of additives to make it taste like ‘real’ bread. Unfortunately if you are gluten sensitive then eliminating bread is the best way to go.

If bread is something that you love, eat it, but use the following rules:

  • Only eat organic, traditionally leavened sourdough bread
  • Eat bread a maximum of once per day, 5 days a week
  • Buy bread that is made with wholegrain flour
  • Opt for spelt, kamut or rye breads over wheat
  • If you have digestive issues then see a naturopath to check if bread is right for you.

Katherine Maslen

Principal Naturopath
Bachelor of Naturopathy

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Are you getting enough iodine?

Australia is one of the most iodine deficient nations in the developed world. A combination of intensive farming which strips the natural iodine from the soil and a low intake of iodine containing foods has caused widespread deficiency.

Iodine is an important mineral that your body cannot do without. It is essential for the production of your thyroid hormones – T3 and T4. When iodine is depleted, your body cannot make enough thyroid hormones and as a result your thyroid can become underactive (hypothyroidism). The thyroid gland regulates nearly every body process, so when it is underactive it leads to multiple problems. Symptoms of hypothyroidism include fatigue, depression, weight gain, constipation, dry skin, hair loss and foggy headedness. Because the thyroid regulates body temperature, you can also feel the cold more when your thyroid function is low.

Outside of the thyroid, iodine is important for brain development and has been linked with intelligence levels. In particular, children of mothers who are iodine deficient during pregnancy and children who are deficient in their early years have been found to have a lower IQ than those with adequate iodine levels. Iodine is therefore essential to be included in the diet or supplemented in pregnant women and young children.

Iodine also has a role in breast health. Studies have found that lower intakes of iodine have been linked to an increased risk of breast cancer. Other organs that have a high need for iodine are your skin, sweat glands (an inability to sweat can be due to iodine deficiency), thymus, pancreas and stomach.

Which foods contain iodine?

Iodine is normally present in trace amounts in many foods, however as touched on above the depletion of Australian soil of iodine means that we are not getting much from the everyday foods that we eat.

The richest sources of iodine come from the sea – seaweeds, fish, squid and shellfish. All of these sources contain good amounts of iodine, however seaweed is the standout source as it contains high levels of iodine with a host of other beneficial minerals. It is important to only source seaweed that is certified organic though, as seaweed draws in toxins from the environment and if it is collected from polluted waters then you may be getting a hefty dose of pollutants as well.

Seaweed is a rich source of iodine, but ensure you buy organic to avoid toxins.

To get adequate iodine through your diet, it is recommended you eat 3 serves of iodine rich foods a week – seaweed, fish, squid or shellfish. Smaller oily fish such as sardines are a better choice, as they will contain lower levels of contaminants like mercury. You can also get small amounts of naturally occurring iodine from Himalayan salt, which is a much better choice than iodised salt which can cause other health issues.

When should you supplement iodine?

There are times when it may be necessary to supplement iodine. If you’re allergic to seafood and don’t eat any seaweed, it is likely you’ll need to top up your iodine with a supplement. Pregnant women should see a naturopath or nutritionist to see if they require extra iodine. If you have a hypothyroid condition, iodine may be of use but check in with a naturopath before taking it, as it can be harmful if you take too much iodine in isolation when you have certain thyroid conditions, such as Hashimoto’s.

If you’re concerned about iodine deficiency, make an appointment with one of our naturopaths or nutritionists who can assess your diet and order you a urinary iodine test if needed.

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Which juicer is best?

Fresh juices introduce a very high yield of nutrients and phytochemicals and they come with their own enzymes for fast assimilation. They also assist those with an impaired digestion where nutrient absorption from whole foods is impaired. Fresh juices can be absorbed directly into your bloodstream so are a fast way to deliver nutrient dense energy. Fresh juice is far superior to store bought juice, which is why having a juicer is beneficial.

Fresh juices contain enzymes that are beneficial for digestion. Juices that are not made fresh, which are bottled or canned will not oxidise.  This is because the juice has been heated to deactivate all the enzymes by a process called pasteurisation. Juicing allows you to enjoy a wide variety of vegetables that you may not enjoy eating whole and also a good way to consume the recommended daily serving of vegetables.

There is not one perfect juicer for everyone because fruits and vegetables have vastly different properties.  The juicing method that is effective for one may not work while juicing the other.   Fruits, have soft cell walls, and therefore require a gentle extraction method. Apples, pears, watermelon, rock melon and pineapple are some of the fruits that can be juiced with the peels intact.  Citrus fruits (oranges, grapefruits, mandarines, lemons) have a bitter outer rind, and juicing them whole would be too bitter to drink and also contains indigestible chemicals. You can grate away the outer rind (coloured part) while leaving the pith (white part).

Vegetables have fibrous or tougher cell walls that requiring more mechanical juicing action than fruit.  Due to their low acid content, it is recommended that vegetable juices be consumed within 15 minutes of their preparation. It has been demonstrated that enzyme activity in juice 30 minutes old is one-half that of freshly made juice. When apple or carrot juice turns brown, it has oxidised.  Ideally juices are made from raw organic fruits and vegetables.

General factors to consider when looking for a juicer

Purpose: What will you be using the juicer for? Mostly fruit, mostly vegetables, grasses and leafy greens, or everything?

RMP rating: A low RMP is considered preferable. Juicers with higher RPM ratings create heat and impact shock, destroying enzyme and nutrient content in the juice.

Powerful motor: A low-powered motor will vibrate, make noise, sometimes overheat, and eventually burn out.

Quiet operation: Some juicers can be very loud depending on the RPM and motor quality.

A range of juicing abilities: It is important to select a juicer that will process the widest range of health-promoting herbs, plants, vegetables and fruits, or is specific for your individual requirements.

Parts: What materials are the components made from? Can they be cleaned in a dishwasher?

Health benefits: Enzyme and nutritional content, shelf life, yield.

Easy to operate: Not all juicers are the same when it comes to ease of operation and cleaning. High RPM juicers need more frequent juicing and cleaning sessions are required because their juice rapidly loses nutritional value and has to be consumed immediately.

Additional benefits to consider: What else can it do? Does it have useful accessories and attachments included? Can it make other things like pasta, nut butters, desserts, baby food etc.? Does it come with a warranty?

Type 1: Twin Gear

These juicers have two gears that press the juice out of the produce. The screws (also known as augers) turn at 90-110 rpm. The produce is pushed into the two gears, which first shreds, and then squeezes the produce. These are best for juicing vegetables since these machines rely on the fibrous cell wall to push the pulp through the machine and they will also juice wheatgrass. These machines require some pressure to feed the produce into the machine. Some brands are also able to homogenise. This is important if you wish to make things like raw apple sauce, fruit sorbets, nut butters, or baby food.

 

Twin Gear Juicer

Twin Gear Juicer

 

Pros

  • Well-suited to juicing leafy greens, grasses, sprouts and herbs
  • Higher juice yield
  • Juice lasts longer with enzyme integrity keeping for up to 72 hours
  • Lower speeds means less heat is generated, preserving more nutrients and enzymes
  • Minimal juice separation and foaming
  • Some models offer other food processing functions, such as being able to make nut milk, nut butter, sorbet, pasta and ice cream
  • Pressing action is quiet.
  • Cold pressed juicers extract 35% more juice out of produce

Cons

  • Higher initial cost
  • Longer food preparation, as smaller food pieces are required for their narrow chutes
  • Slightly higher pulp in juice

Type 2: Masticating (single gear)

It operates at lower speed via a masticating or cold press method which doesn’t disrupt cellular structure. This slowness preserves enzymes and nutrients and reduces oxidation. Juice yield is higher than with centrifugal and makes drier expelled pulp.

In contrast to the rough extraction and high speeds of centrifugal juicers, cold press juicers operate at lower speeds and gently compress fruit and vegetables to squeeze out their juice. While more costly, their slower and more thorough extraction rates produce a higher-quality juice, and higher yield. Cold pressed juicers operate at lower speeds (usually around 70-80 rpm), keeping heat generation to a minimum. This produces a better tasting juice with minimal foam and separation and also means that the beneficial enzymes and nutrients are retained.

 

Masticating Juicer

Masticating Juicer

 

Pros

  • Well-suited to juicing leafy greens, grasses, sprouts and herbs
  • Higher juice yield
  • Juice lasts longer with enzyme integrity keeping for up to 72 hours
  • Lower speeds means less heat is generated, preserving more nutrients and enzymes
  • Minimal juice separation and foaming
  • Some models offer other food processing functions, such as being able to make nut milk, nut butter, sorbet, pasta and ice cream
  • Pressing action is quiet.
  • Cold pressed juicers extract 35% more juice

Cons

  • Higher initial cost
  • Longer food preparation, as smaller food pieces are required for their narrow chutes
  • Slightly higher pulp in juice

Type 3: Centrifugal

Centrifugal juicers are commonly available and are the cheapest type to purchase. These machines initially extract juice by pulverising fruit and vegetables against a round cutting blade that spins very quickly against a metal strainer. The centrifugal force generated by the spinning motion of the cutting surface separates the juice from the pulp. It uses a grater or shredder disc and a strainer basket with straight sides to hold the pulp in the machine.  The shredder disk is at the bottom of the basket, which revolves at a high speed (3600 rpm). Produce is put into the top of the machine, and it pressed through a chute, hits the spinning shredder disc, while the produce is being shred, juice is released.  The basket spins at a high speed and force pushes the juice through the strainer basket and then out of the front of the machine while the pulp stays inside. This style of juicer can make 500ml before the juicer must be stopped, and the pulp must be removed before further juicing can take place.  This is not a continuous juicing appliance. This juicer is good for juicing most fruits and vegetables.

 

Centrifugal Juicer

Centrifugal Juicer

 

Pros

  • Fast juicing time
  • Cheaper to purchase
  • Easy to use
  • Reduces food preparation time as many accept larger fruit and vegetable pieces

Cons

  • Not well-suited to juicing leafy greens, grasses, sprouts and herbs
  • Yields less juice (produces a wet pulp)
  • Reduced juice quality due to fast spinning blades producing heat that destroy beneficial enzymes
  • Higher juice separation and foaming
  • Noisy because of the grinding and cutting action

Additional Information

In between juicing you can run some water through the juicer to rinse it. It is recommended that you rinse and clean your juicer as soon as you’ve finished using it. When you get into a routine of cleaning your juicer it’s quite easy to keep clean and ready to use.

Alkaline forming fruits and vegetables should form the largest part of your juicing produce. Alkaline fruits are: lemon, lime, avocado, tomato, grapefruit, and rhubarb. Watermelon is neutral. All other fruits are acid forming.

Alkaline vegetables are: asparagus, artichokes, cabbage, lettuce, onion, cauliflower, radish, swede, peas, zucchini, red cabbage, leeks, watercress, spinach, turnip, chives, carrot, green beans, beetroot, garlic, celery, grasses (wheat, straw, barley, kamut etc.), cucumber, broccoli, kale, brussels sprouts, sprouts (soy, alfalfa, mung bean, wheat, little radish, chickpea, broccoli etc.).

After regularly consuming freshly pressed vegetable juices, which are highly alkalising, you will experience improved energy levels, digestion and mental clarity, clearer skin, and an overall sense of wellbeing.

Blending and Juicing

The difference between juicing and blending is a juicer extracts juice without the pulp, where a blender blends everything into a purée. Pulp is the fibrous content of the produce which slows down digestion time and is beneficial for the colon microbiota as this feeds the good bacteria which in turn benefits your immune system. Slower digestion time reduces the glycemic index or GI and this is going to be beneficial for diabetic or pre-diabetic conditions.

The fibre or pulp content reduces nutrient absorption however, and requires enzymes to digest it which in turn consumes more energy. Blended foods will also include chemical pesticides unless organic food is sourced. For foods not able to be organically sourced it is best to peel them (particularly waxed fruit or veggies). For root vegetables (e.g. carrots, beetroot) trim the above ground ends and they can be cleansed by blanching prior to juicing (blanching= dropped into boiling water for a minute or so). Blenders use high speed spinning that causes oxidation and can destroy enzymes. They are not the best for high iron content foods that oxidize quickly. Lemon can be added to reduce this but you will need to consider taste.

Juicing produces very high nutrient availability and this promotes healing but may also give healing crisis during juicing detoxes. Detoxification also known as ‘healing crisis’ may be a side effect of juicing for people new to juicing. While for some people this sign of impending good health is wonderful, others may not have the time needed to allow for this process. The process is where old symptoms or patterns of the past may arise transiently or you may experience new symptoms. As healing happens from the inside out, from the top down and from major to minor organs/systems or in reverse order of symptom pattern, you can observe the transition.

To limit or reduce the experience of a healing crisis (for the time challenged) smaller measures are taken over a longer time. You may consider combining your juices into a blender to get benefits of both.

Other important things to remember are to include plenty of water when juicing. Water helps to cleanse and remove wastes from our system. Lemon will loosen and bring out mucus and is good for liver cleansing. Lemon is not acidic to the body, it is alkaline.

Fasting

You may want to consider a juice fast. Fasting causes the liver to convert glycogen stores to glucose and energy. Body fat can be used to ATP but it cannot generate or reform glucose which is needed to supply the brain and central nervous system. Proteins are broken down and used to produce this glucose. In order to prevent protein catabolism, juicing can supply the glucose needed instead. With juice fasting there is less ketosis (byproducts of fat metabolism) which can prevent toxic build up during the fast.

When NOT to fast: pregnant, nursing, underweight, fatigue, low immunity, low blood pressure, colder weather, nutritionally deficient.

Raw foods are very yin and so an excess of this is not recommended for people with excess yin conditions. Ensure in this case to include plenty of cooked warming foods in the diet to balance out the raw food intake. You may use your blender to make purée soups for example.

Certain types of fruits and vegetables can also assist with particular health conditions or be used for target specific organ cleansing.

Fruit juices:

Apple – liver, intestines

Black cherry- colon, menstrual problems, gout

Citrus – cardiovascular disease, obesity, haemorrhoids, varicose veins

Grape – colon, anaemia

Lemon – liver, gall bladder, allergies, asthma, cardiovascular disease, colds

Paw paw – stomach, indigestion, haemorrhoids, colitis

Pear – gall bladder

Pineapple- allergies, arthritis, inflammation, oedema, haemorrhoids

Watermelon – kidneys, oedema

Vegetable juices:

Beetroot – blood, liver, menstrual problems, arthritis

Beetroot greens – gall bladder, liver, osteoporosis

Cabbage – colitis, ulcers

Carrot s- eyes, arthritis, osteoporosis

Celery – kidneys, diabetes, osteoporosis

Comfrey – intestines, hypertension, osteoporosis

Cucumber – oedema, diabetes

Garlic – allergies, colds, hypertension, cardiovascular disease, high fats/high cholesterol, diabetes

Jerusalem artichokes – diabetes

Leafy greens – cardiovascular disease, skin, eczema, digestive problems, obesity, breath

Parsley – kidneys, oedema, arthritis

Potatoes – intestines, ulcer

Radish – liver, high cholesterol, obesity

Spinach – anaemia, eczema

Watercress – anaemia, liver intestines, breath

For weight loss include:

More of: grapefruit, lemon, cucumber, greens, parsley, spinach

Less of: apples, grapes, oranges, carrots

 

Makensi Caldwell – Certified Bodytalk & Holographics Practitioner, Bachelor of Nutritional Medicine

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Cleanse into the New Year

As we say goodbye to another year and another festive period of overindulgence, it is now time to look at how we can cleanse our bodies and help our cells to function as effectively as they can. Most people have some goal that they aim to achieve in the year to come, with health and wellness high up on the agenda. January is traditionally detox month at Brisbane Natural Health as we try to help people get back on track and give them a great start to the New Year.

Cleansing is something that we all need. We should be cleansing our bodies on a day-to-day basis, as well as having periods where we intensify the process to rid our bodies of unwanted toxins, excess weight and anything else that can make us sluggish. As well as cleansing your physical body, it is important to consider cleansing yourself of any unwanted emotions that no longer serve you. Perhaps you’ve had a hard year, with lots of challenges. Or you’ve been feeling frustrated and negative about your situation. Part of cleansing involves identifying and detoxifying these emotions so that you can get back on track.

It’s important to consider toxic emotions, as well as environmental toxins.

You body detoxifies in every single cell, every single minute of the day. To assist the process, it helps to avoid processed foods, sugar, trans fats, factory farmed meat, excessive coffee and alcohol. On the other side, eating loads of fresh vegetables, green leafy veggies, fruit, legumes, nuts, seeds and gluten free whole grains like brown rice and quinoa, will help your body to detoxify. You also want to think about any environmental toxins that can place an extra strain on your body. Avoiding phthalates (cosmetics and plastic), BPA (plastic and canned food), artificial food additives, preservatives and non-organic produce can help aid your body’s ability to detoxify.

To address the emotional side of cleansing, you can do simple things like journaling, daily gratitude rituals, meditation or other relaxation tools. To go a little deeper, you could consider a session with a hypnotherapist or energetic healer to release any harmful emotions from the subconscious so that you can embrace the New Year with added vigour.

There are many ways to cleanse your body and mind; try several to find out what works best for you. A good indication of success is that you should end a detoxification program with renewed energy, glowing skin and a happy more positive frame of mind.

Our team can help you with detoxification in several ways. Our naturopaths can design you a tailor made program based on your individual needs. You can book a session with our hypnotherapist or energetic healer to work on the emotional side of cleansing. We also offer a range of natural beauty services and products so you can look your best without the use of harsh chemicals while detoxifying.

Call our team on 07 3367 0337 – we’d love to help.

 

 

 

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7 Tips To Love Your Liver

Your liver cops a beating. It has the huge job of processing nearly every toxin, metabolite, hormone and chemical mediator in your body. The liver is a bit like the checkout in the supermarket – every item needs to be scanned through it before it leaves your body.

We live in a world where we are constantly exposed to toxins in the form of pesticides, alcohol, processed foods, excess coffee, toxins in cleaning products and skin care and even the air we breathe. As these toxins accumulate in the body, your liver is working overtime to excrete them, and if they are coming faster than your liver can handle them, they will stay in your body.

Most people’s livers need a little loving to help them function at their peak. Here are my top 7 tips for loving your liver.

#1 – Have some lemon

Lemons and other sour foods help to stimulate the release of bile from the liver, helping them to detoxify. Try having lemon juice in water on rising, lemon juice on your salads and a slice of lemon in your water bottle.

#2 – Limit the caffeine

Excess coffee consumption puts a strain on the liver and uses up its detoxifying capacity that would otherwise be spent elsewhere. Keep coffee to 1-2 cups a day (that’s standard shots) and have at least one coffee-free day per week to give your body a rest.

#3 – Avoid binge drinking

Binge drinking really pushes your liver to its limits, so try not to get super intoxicated

#4 – Stay hydrated

Keeping your water intake up will help you liver do its job properly. If you are drinking alcohol, alternate with a glass of water in between each drink.

#5 – Beet it

Beetroot has been found to have a protective effect on the liver in several studies. Juice it, grate it up and put in salads or roast it.

#6 – Eat your greens

Green leafy veggies such as kale, spinach, silverbeet and rocket help your liver to detoxify more effectively.

#7 – Eat bitter foods

Bitter foods such as watercress, rocket and chard help to stimulate the release of bile from the gall bladder, which helps to release toxins.

Your really does help to look after you – so make sure you use these tips to give it some lovin’!

love your liver

Want to look a little deeper? Our naturopaths are experts in liver detoxification and can develop a program to get your liver back to functioning at it’s best. Call us on 07 3367 0337 to make an appointment. 

 

 

 

 

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