Category Archives: Healthy Foods

November 2019 Newsletter: Are You a Bucket Face?

To start things off Susana and I would like to thank Dr. Todd and Linda Frisch for their outstanding presentation last week at our SHAPE Warrior Event. Current and future SHAPE Warriors enjoyed learning the background to SHAPE and why they are detoxifying, feeling better than ever, and losing the weight they have struggled with in the past. They were also treated to a demonstration of Dr. Todd’s amazing Facial Analysis technique. More on that later in the newsletter.

We have talked in the past about the unique features of SHAPE ReClaimed® – one of them being the urinalysis. From the urinalysis we learn about hydration and mineral balance. One essential mineral is sodium which we can get from salt, but not any salt. The SHAPE program recommends a minimum of ½ teaspoon of Celtic Sea Salt®. Read below why.

We have mentioned in past newsletters how we love to learn new information, how it enriches our practice and ultimately provides benefits to our clients. We are fortunate that we are able to meet leading practitioners like Dr. Todd and Linda Frisch. Not only have they developed the SHAPE ReClaimed® program, but Dr. Todd along with his daughter Abbie have developed their own facial analysis technique. We are pleased to announce that we are now offering this service. More details below.

A little teaser – we are already in discussions to bring Dr. Todd back in the Spring for a presentation on facial analysis.

Pass the Salt, Celtic Sea Salt® That Is!

To pass the salt or not to pass the salt, that is the question.  This is another example of nutrition confusion. First, we will address why we need salt and second why Celtic Sea Salt® is the best choice.

Let us start with the key difference between salt and sodium.  Salts are natural combinations of minerals containing sodium and other minerals. Sodium is essential to life.  It is critical for the health of every cell in the body. Sodium is a key part of the fluid between the cells.  Along with its partner potassium, the two minerals balance the nutrient and waste exchange of each cell.  Sodium is also in our blood, our lymphatic fluid, and is required for the production of hydrochloric acid so we can digest our food.  Sodium is involved in nerve and muscle functioning where it again teams with potassium.  It also maintains our body’s fluid balance, electrolyte balance, and pH balance.

As evident from above we need sodium and it is preferable to consume it in a healthy manner.  Food sources of natural sodium include vegetables, whole grains, legumes, nuts, seeds, fruits, fish, poultry, eggs, milk, and meat.  Unfortunately, most of the population obtains sodium from refined table salt or sodium added to processed foods.  These are unhealthy forms of sodium because they have been stripped of all the naturally occurring minerals. In table salt all that remains are sodium and chloride.

To continue reading click here: https://brwellness.com/?p=1472

Are You A Bucket Face? Introducing Facial Analysis

As mentioned above we are pleased to announce that we now offer Facial Analysis. In summary, facial analysis is a technique to understand health and personality. There are nine face shapes. Most people are of one type, but some are a combination. The face shapes indicate general characteristics. What is most interesting is looking at the right and left side of the face independently. The Right side is the public persona, the outer expressions, and related to female or women in the life. The Left side is the inner self, the private self, and related to male or men in the life.

From the face shape we move on to the face map and specific markings (such as lines, redness, puffiness, etc.) on the face. Each part of the face refers to specific organs and is a way to identify areas of stress in the body. Through the identification of these marks areas of health concerns can be identified and addressed.

The last part of the analysis is looking at 22 specific characteristics (including eyes, ears, nose, mouth, chin, forehead, etc.) that correlate to personality traits.

Putting it all together provides an overall picture of health and personality. Utilizing the SHAPE ReClaimed® program and muscle testing a plan to improve and enhance total health can be developed.

Sign up now for your Facial Analysis with a special introductory offer of $100. Call or email to set up your appointment.

On SHAPE, First Time in 33 Years No Cramping On Cycle

While we have been hearing consistently from our SHAPE clients that they feel better, have less pain and inflammation, this was a first for us and very welcome testimonial:

“I have been on the [SHAPE] drops for 7 days as of today. I had a menstrual cycle for the last 33 years every month with significant cramps at a point that was not able to tolerate them without Tylenol or Ibuprofen for the first 2 days every month.  This is my second day of my cycle and had not need any medication.

🙏🏼🥰🙏🏼🥰🙏🏼🥰” S.S.

Pass the Salt, Celtic Sea Salt® That Is!

To pass the salt or not to pass the salt, that is the question.  This is another example of nutrition confusion. First, we will address why we need salt and second why Celtic Sea Salt® is the best choice.

Let us start with the key difference between salt and sodium.  Salts are natural combinations of minerals containing sodium and other minerals. Sodium is essential to life.  It is critical for the health of every cell in the body. Sodium is a key part of the fluid between the cells.  Along with its partner potassium, the two minerals balance the nutrient and waste exchange of each cell.  Sodium is also in our blood, our lymphatic fluid, and is required for the production of hydrochloric acid so we can digest our food.  Sodium is involved in nerve and muscle functioning where it again teams with potassium.  It also maintains our body’s fluid balance, electrolyte balance, and pH balance.

As evident from above we need sodium and it is preferable to consume it in a healthy manner.  Food sources of natural sodium include vegetables, whole grains, legumes, nuts, seeds, fruits, fish, poultry, eggs, milk, and meat.  Unfortunately, most of the population obtains sodium from refined table salt or sodium added to processed foods.  These are unhealthy forms of sodium because they have been stripped of all the naturally occurring minerals. In table salt all that remains are sodium and chloride.

To make matters worse, during the manufacturing process it is chemically cleaned, bleached, and heated so high that the chemical structure changes.  Anticaking agents are added so the salt will not mix with water when in your saltshaker.  This is fine in the saltshaker, but not in your body as the refined salt does not dissolve and combine with the water and fluids in our body.  This creates build up in the body and leaves deposits in tissues and organs leading to health problems such as hypertension (high blood pressure), calcium deficiency, osteoporosis, fluid retention, weight gain, headaches, stomach ulcers, and stomach cancer to name a few.

A major myth regarding sodium and salt is that a low salt diet is healthy. In fact, recent scientific evidence indicates that such a diet may actually be harmful. Here is an excerpt from a study by McMaster University, May 21, 2016:

“A large worldwide study has found that, contrary to popular thought, low-salt diets may not be beneficial and may actually increase the risk of cardiovascular disease (CVD) and death compared to average salt consumption. The study suggests that the only people who need to worry about reducing sodium in their diet are those with hypertension (high blood pressure) and have high salt consumption.” You can read more about the study here:

https://www.sciencedaily.com/releases/2016/05/160521071410.htm

So, why is Celtic Sea Salt® the best option? Human health depends on the abundance of the vital minerals found naturally in ocean salt. Among other functions, minerals help us assimilate vitamins and nutrients into our cells. Celtic Sea Salt® includes, as nature intended, a spectrum of naturally occurring, essential minerals. Nothing is removed from the natural salt and nothing artificial is added to it. This salt supplies the body with vital trace minerals and elements, along with the proper balance of sodium chloride. The unique combination of natural minerals in Celtic Sea Salt® is made up of natural electrolytes that give your body a “positive electrical charge”.

Ocean water contains 70 minerals by most reliable testing. Celtic Sea Salt® contains 78% NaCl (sodium chloride) and 12% of ocean minerals and moisture. Other leading sea salts such as Redmond RealSalt and Himalayan Pink Salt are closer to 98% sodium chloride.

Celtic Sea Salt® has a naturally occurring, trace amount of iodine. It’s approximately 0.68 parts per million. Though iodine an important mineral component, sea salt is not considered a significant source of it. Yet sea salt is an all-natural, pure source of iodine that is quickly absorbed and stored by your body!

A salt labeled as “iodized” typically means that iodine was chemically added to the salt, possibly using an artificial additive to bind the iodine to the salt. The Celtic Sea Salt® Gourmet Seaweed Seasoning contains 350 mcg of iodine per ¼ tsp is a natural answer. It’s a truly natural, iodine-rich sea salt.

As a side note, “Celtic” indicates the French origin of this salt. It is pronounced “kel-tic.” Celtic Sea Salt® is a family-owned brand that was started in California by the founder Jacques Delangre in 1976. Celtic Sea Salt® was originally sourced from the coast of Brittany, France and is now sourced from there plus the coastal regions of Europe, Guatemala, and Hawaii. While other salt companies may sell their salts for less, Selina Naturally® guarantees that their salts are wholesome, unrefined, quality-certified and Kosher.

Light Grey Celtic® is the trademark for their coarse, moist salt, which gets its light grey hue from the mineral rich, pure clay lining of the salt beds from which it is harvested. This color is the result of the way the salt crystals look when they are first harvested. Allowing the Light Grey Celtic® to remain in its brine-rich state accounts for its unique and inviting moistness.

Salt is not naturally free-flowing and dry, which is a manufactured attribute. At Selina Naturally®, Fine Ground salt is created by traditional methods, which include drying the salts at a low temperature, instead of overheating it, keeping it raw, and then grinding it finer for convenience. These careful steps result in a salt that is more nutritious than table salt, yet similar in appearance, but without any additives!

Celtic Sea Salt® will last for an indefinite amount of time, because salt is a mineral, not an organic substance. So, it doesn’t spoil. On the contrary, salt is a natural preservative. For example, it’s one of the ingredients used to preserve ham. If you study your history, you will learn that salt was one of the most prized possessions in earlier times as it was necessary for food preservation. The term “salary” originates with salt!

The company’s motto is, “The Secret is in the brine.” The moisture in Celtic Sea Salt® is not just water, but a mineral-rich brine, which is lower in sodium chloride and higher in beneficial minerals and elements. The brine inclusions are within the natural Celtic Sea Salt® whole crystal, which is the reason Celtic Sea Salt® is alkaline when dissolved in water.

One last note about salt – many people crave it.  That may be an indication that your adrenal glands are stressed out, meaning you are stressed out.  According to Chinese medicine salt cravings are a sign of too much sugar or alcohol in the diet and the body’s way to come back into balance.  Sometimes salt cravings can be a warning for oncoming hypertension.

We carry the following products in the office: Celtic Sea Salt® with Grinder, Celtic Sea Salt® Fine Ground Shaker, Refills of Coarse and Fine Ground Salt, Garlic Salt, Seaweed Seasoning, and Herbes de Provence. Stop by for a free sample of the fine ground Celtic Sea Salt® or pick one up at your next office visit.

For more information about Selina Naturally Celtic Sea Salt® click here: https://www.selinanaturally.com/

Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Mequon, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.

Newsletter October 2019: Fall Into SHAPE!

Now is a great time for your own personal fall cleaning. Our clients are experiencing fantastic results with the SHAPE ReClaimed® program. On a personal note I have lost 18.5 pounds of toxicity and to paraphrase my favorite football coach, “We’re on to Phase II.”

Come join us on October 24 from 6-9 PM at the Mequon United Methodist Church to meet Dr. Todd and Linda Frisch, the creators of the program.

We are also happy to announce an event here at Well Body. We have several new practitioners here, of course including Susana with the SHAPE program. The Open House is Thursday, October 10 from 6:30 to 8 PM.

 The office will be closed the following days in observance of the Jewish Holidays:

September 30 and October 1 – Rosh Hashanah

October 9 – Yom Kippur

October 14 and 15 – Sukkot

October 21 and 22 – Shmini Atzeret and Simchat Torah

The office will also be closed Friday October 5.

Give Yourself an Immune System Boost

Now is the time to prepare yourself for the upcoming cold and flu season with Homeoprophylaxis Immune Support from Physica Energetics. This is a homeopathic methodology for prepare your immune system for the challenges it will soon face. This is a three-month program and very easy to do. Just three products are involved: Flu Milieu, Drainage Milieu, and Vaccin-Tox. And, it is very simple to execute. On the first fifteen days of each month you take five drops of the Flu Milieu and the Drainage Milieu. On the fifth day of each month you take five drops of Vaccin-Tox. That’s it!

It is also a good time to stock up on your Congaplex Chewable and Andrographis Complex – two great remedies for when you feel something coming on.

SHAPE, SHAPE, SHAPE – Why Do We Keep Talking About It?

You are probably wondering why we keep talking about SHAPE, why the program has been featured in the last three newsletters. Two reasons: first, it works; and second, it is our desire to help people to live their life to the fullest.

In case you missed them, here are links to two very important articles. I invite you to share them with friends and loved ones.

Your Weight and Your Health – Consequences of Being Overweight

Your Weight and Your Health – How Do We Get Overweight?

Autumn-Overhaul-4-Week-Challenge Bernie

 

Newsletter May 2019: The Devil is in the Details

The inspiration for this month’s newsletter comes from two client experiences this past month which illustrate the importance of details when we face health challenges.

The first example is a client with a sensitivity to corn. I have had several clients with corn sensitivities in the past and with each one I learn more about the subtleties of this condition. It is very difficult to completely prevent corn from entering your body because it is hidden in different forms and derivatives in many foods, drinks, and consumer products. Note the terminology “entering your body” as opposed to “removing corn from your diet” because of its inclusion in consumer products such as toothpaste or deodorant.  In most cases it can be identified on product labels, but in other instances (such as alcoholic beverages) it is not required to be on the label due to various labeling laws.

The second example is a client with sensitivity to EMFs. I have devoted several recent articles and newsletters to the dangers of EMFs and the latest technology of 5G. This client’s experience indicates the impact EMF exposure can have when one is already health challenged.

I hope you find these two articles interesting and informative.

Corn: The Less Well Known Just as Serious Food Sensitivity

When you hear that someone has a food allergy or sensitivity what comes first to your mind? If you are like most people it is gluten, wheat, or perhaps dairy. Yet to many people, corn is equally problematic for two reasons – first, it is less known so not considered, and second, it generally acts more subtly.

I have several clients with corn sensitivities, and it is always a similar story – strange symptoms which no one can figure out, which go away when corn is completely removed from the diet. However, completely removing corn is a major challenge. My client correctly states that “corn is in everything.” Not only food and drinks, but consumer items such as toothpaste and deodorant.

I have a list that I provide for my clients of products that contain corn. Including: corn starch, corn syrup, corn meal, glucose, fructose, high fructose corn syrup, maltose, dextrins, cyclodextrins, maltodextrin, emulsifiers, lecithin, citric acid, lactic acid, sorbitol, mannitol, xantham gum, modified and unmodified starches, MSG, ethanol, and organic acids used in plastic.

Recently I have learned some more places where corn is hidden thanks to this recent correspondence from a client with a corn sensitivity:

“I just had a full circle/ ah HA moment and wanted to share with you… with the help of your guidance and knowledge (and internet) I came to realize Tito’s vodka, is 100% made of corn. I had 2 drinks this past weekend with Tito’s vodka, and have had some face issues. Nothing major just wasn’t as good as it was.”

To read the rest of the article click here: https://brwellness.com/?p=1295.

Are EMFs Overloading Your System?

With the introduction of the new 5G technology, the safety of EMFs particularly as related to wireless and cell phone technology, is once again making headline news across the natural health media and even the main stream media. The wireless industry is encountering stiff resistance from local groups requesting that their local governments do not allow 5G installation until there are studies supporting safety. We are seeing many smaller towns and cities across the US, Europe, and throughout the world where these protests are taking place. Some municipalities are removing the WIFI from their schools. Earlier this month, the city of Brussels became the first major city to put a halt to the deployment of 5G.

For more information on this click here: http://www.brusselstimes.com/belgium/12907/brussels-standards-must-be-adapted-to-enable-5g-deployment or here: https://www.worldhealth.net/news/brussels-first-major-city-halt-5g-due-health-effects/.

I would like to share a real-life client experience that occurred this past month. A client came in for a follow up appointment a couple of weeks ago. She reported that since her last appointment she noticed that she was not feeling well and had trouble sleeping. Like other clients, she concluded that it must be the new supplement causing the problem.

Under these circumstances during the muscle testing process I make sure to check if something new is present. And sure enough it was! For the first time ever with this client her body was suggesting EMF interference. Since it had never come up before I was a little surprised. So, I hesitatingly asked, “Has your exposure to EMFs increased recently?”

Her response, “Funny you should mention that. We recently put a new smart TV in the bedroom.” I asked, “When was that?”. The reply, “Right after my last appointment.” “Well, that is likely your problem,” I responded.

To read the rest of the article click here: https://brwellness.com/?p=1300.

Product Specials

I have a limited supply of the following Standard Process/MediHerb products at a special price:

Herbal Throat Spray – $12 – an ideal product to have while you are traveling to support your immune system.

Garlic Forte – $12

Bilberry – $20 – great for the eyes!

Min-Chex – $15

If you are interested in purchasing them please let me know – first come first served.

Corn: The Less Well Known Just as Serious Food Sensitivity

When you hear that someone has a food allergy or sensitivity what comes first to your mind? If you are like most people it is gluten, wheat, or perhaps dairy. Yet to many people, corn is equally problematic for two reasons – first, it is less known so not considered, and second, it generally acts more subtly.

This client testimonial pretty much sums it up:

“Nobody knows anything about this corn allergy, so I don’t really tell normal people who aren’t that educated in health and wellness/nutrition. My mom’s husband is a doctor (general practitioner) and he never had any clue as to what was wrong with me. Everyone just said it must be my anxiety which made me more anxious [but] I knew it was something else! 

I have to be so careful and can’t even eat anywhere but home since corn is in everything. I’m just so grateful that I understand what is happening with my body. That was super scary at times.

Thanks again 😊”

I have several clients with corn sensitivities, and it is always a similar story – strange symptoms which no one can figure out, which go away when corn is completely removed from the diet. However, completely removing corn is a major challenge. My client correctly states that “corn is in everything.” Not only food and drinks, but consumer items such as toothpaste and deodorant.

I have a list that I provide for my clients of products that contain corn. Including: corn starch, corn syrup, corn meal, glucose, fructose, high fructose corn syrup, maltose, dextrins, cyclodextrins, maltodextrin, emulsifiers, lecithin, citric acid, lactic acid, sorbitol, mannitol, xantham gum, modified and unmodified starches, MSG, ethanol, and organic acids used in plastic.

Recently I have learned some more places where corn is hidden thanks to this recent correspondence from a client with a corn sensitivity:

“I just had a full circle/ ah HA moment and wanted to share with you… with the help of your guidance and knowledge (and internet) I came to realize Tito’s vodka, is 100% made of corn. I had 2 drinks this past weekend with Tito’s vodka, and have had some face issues. Nothing major just wasn’t as good as it was.

Maybe a stupid email with just me ranting but wanted to share the fun facts that Tito’s is 100%… awful corn based. Shaking my head.”

This same client also discovered the hard way that some beers also have corn derivatives in them. She had some Blue Moon and her face broke out!

These stories have inspired me to write this article and do additional research into beers and vodkas that contain corn. Not that I am encouraging any one to consume alcohol, but it is a reality, and it is important to know this information. Most of us assume that beer is a wheat product and vodka is made from wheat, rye, or potato.

Vodka will be advertised as “gluten free” which is your first clue it may have corn. Among the most popular brands made from corn include the previously mentioned Tito’s, along with Deep Eddy and Smirnoff. Gluten free vodka may also be made from potatoes.  For a complete list of gluten free vodkas click here: https://urbantastebud.com/gluten-free-vodka-list/.

Now let’s look at beer. You will find “gluten free” beer advertised as well for those with gluten sensitivities, but no mention of “corn free”.  If you watched the Super Bowl this year you noticed that Bud Light was attacking MillerCoors for using corn syrup. Although Bud Light does not use corn syrup they do use Dextrose which is a corn derivative! Nothing like advertising!!

Beer companies are not required to list all the ingredients on the label, so until a few years ago much of this was not publicly known. In response to a food activist creating an online petition and publicizing the ingredient controversy, Anheuser-Busch and MillerCoors began to publish their ingredients online revealing that some beers contain corn syrup (GMO), high fructose corn syrup, sucrose (sugar), caramel color, artificial flavors, natural flavors, preservatives, sweeteners, and other additives.

Here are some of the corn derivatives found in specific brands:

  • High Fructose Corn Syrup (Guinness – unable to provide an affidavit for non-GMO proof)
  • Corn syrup (Miller Light, Coors, Corona, Fosters, Pabst Blue Ribbon, Red Stripe)
  • Dextrose (Budweiser, Bud Light, Busch Light, Michelob Ultra)
  • Corn (Red Stripe, Miller Coors Brand, Anheuser-Busch Brands)

For the full article Why Ingredients in Beer Matter – And What Beer Companies Aren’t Telling You click here: https://foodbabe.com/why-ingredients-in-beer-matter-and-what-beer-companies-arent-telling-you/.

To learn more about corn and some of the other ingredients you may not appreciate being in your beer click here: https://foodbabe.com/the-shocking-ingredients-in-beer/.  One of these ingredients is a caramel coloring used in Newcastle (a UK brand) that has found to be carcinogenic.

Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Mequon, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.

March 2019 Newsletter: March Madness – What’s the Right Diet for Me?

While filling out your NCAA Tournament Bracket can be challenging, nothing can be more maddening than trying to figure out your optimal diet. There are so many options and opinions, all claiming to be the best! The truth is that we are all different – different genes, different histories, different life circumstances, different metabolisms – and all these factors affect our health and what is the best diet for you. As a base line it is important to eat clean and healthy food, but after that the mixture of proteins, carbohydrates, and fats is not going to be the same for everyone.

One of the latest trending diets is the Keto Diet. At first all we heard was the successes, but now more and more nutritionists are writing about how it is not the perfect diet for everyone. In this month’s feature article, I offer my thoughts on the subject. See below for “To Keto or Not…That is the Question.”

Susana and I are just back from our trip to Australia. It was one of the most beautiful places we have visited. Charming cities, breath-taking landscapes, and wonderful people. If it is not on your bucket list you may want to reconsider!

Exciting news: I am making this one-time special offer for new clients to save $100 on their initial consult if they are referred by existing clients or readers of this newsletter! This offer is good for the month of March only. This is a great time for you to remind your loved ones, friends, and colleagues that you have encouraged to make an appointment, that NOW is the time!

To Keto or Not…That is The Question

It seems everybody is talking about the Keto Diet. You may have tried it yourself, or you may know someone who has tried it. It may have worked great or not. Any outcome is possible, as with all diets it is critical to remember we all have different body chemistries and what works for one could be difficult for someone else.

In this article we will look at the history of the Keto Diet, the positives, the negatives, and why it may or may not work for you. For the rest of the article click here: https://brwellness.com/?p=1282

Additional Sources for Keto Diet Information

Here’s some additional sources for information on the Keto Diet:

This is one of my favorites that I have linked to in the past: https://www.dietdoctor.com/

This one from Harvard gives you the mainstream take on it, so I find that interesting: https://www.health.harvard.edu/staying-healthy/should-you-try-the-keto-diet

Here’s from Mr. BulletProof: https://blog.bulletproof.com/keto-diet-beginners-guide/

And here’s a couple from Ann Louise Gittleman: https://annlouise.com/2019/01/08/is-keto-actually-your-kryptonite-why-keto-doesnt-work-for-everyone/

And https://annlouise.com/2018/03/13/the-ketogenic-diets-fatal-flaw-the-con-of-going-keto/

And one last blog from James Templeton: https://unikeyhealth.com/blogs/health-keys/keto-craze-or-cure

Success Story – GI Upsets No More

“I have been suffering with GI upset for years and could never figure out what the problem was. I tried giving up certain foods that I thought were the source of the problem however I continued to run to the bathroom after almost every meal. I had seen a few doctors and they just kept telling me it was IBS and sent me on my way but I was still suffering and wanted an answer. I was referred to Bernie by a friend and boy am I glad I saw him! He figured out that I had a mold that was causing the upset as well as a few foods that I was sensitive to that I ate pretty frequently. After only a few short months of taking supplements and avoiding dairy and cashews I actually forgot that I used to have any digestion problems in the first place! Even my friends and family have noticed the difference! I am now eating the right foods for my body, taking supplements to get rid of the mold, and I am no longer going to the bathroom 5-6 times a day!”  K.T.

To Keto or Not…That is The Question

It seems everybody is talking about the keto diet. You may have tried it yourself, or you may know someone who has tried it. It may have worked great or not. Any outcome is possible, as with all diets it is critical to remember we all have different body chemistries and what works for one could be difficult for someone else.

In this article we will look at the history of the keto diet, the positives, the negatives, and why it may or may not work for you. For more information on the keto diet, I recommend the website www.dietdoctor.com.

Like most trendy diets, the keto diet is not new. The concept has been around for many years (it was designed in 1923 by Dr. Russell Wilder at the Mayo Clinic for the treatment of epilepsy) and was initially found to be helpful in reducing seizures in children. Studies have shown it to reduce the symptoms of Alzheimer’s and Parkinson’s diseases. Others have used it as an anti-cancer diet. The current trend is focused on weight loss.

The keto diet is a low carbohydrate, moderate protein, high fat diet. By limiting carbohydrates, the body will enter the metabolic state of ketosis, meaning it is breaking fat into ketones to meet its energy requirements. It uses these ketones (instead of the glucose from carbohydrates or protein) as its source of energy. Protein is also restricted as it can be converted into glucose which would take you out of ketosis. A typical ratio of nutrient consumption based on 2000 calories a day might look like 165 grams of fat, 40 grams of carbs, and 75 grams of protein. This is approximately 75% of calories from fats, 20% from proteins, and 5% from carbohydrates. Naturally, this will vary by person, but the key point is the high fat.

Those successful on the keto diet will lose weight and will report feeling fuller with fewer cravings, while boosting their mood, mental focus and overall energy. Like most diets, the keto diet presents the challenge of staying on the diet, in this case meaning to stay in ketosis. In order to do so you must maintain the ratio of nutrients that keep you in ketosis.

Those not successful will struggle on the diet and report low energy, stomach upset, and flu-like symptoms. Why does this happen? Two main reasons: an increase in toxicity and a challenged or missing gallbladder.

An increase in toxicity can occur when fat cells release stored toxins. We store toxins in our fat cells. As our body accesses the fat for energy these toxins are released into the blood stream. If there is not additional support for the detoxification organs (liver and kidneys) this toxicity produces the symptoms of the “keto flu” – nausea, vomiting, constipation, diarrhea, stomach ache, headache, irritability, weakness, muscle cramps and soreness, dizziness, poor concentration, difficulty sleeping, and sugar cravings.

The second point may be even more critical – a challenged or missing gallbladder. Despite what is often presented in the mainstream, the gallbladder is a very important organ. The gallbladder plays a critical role in the digestion of fats. The gallbladder stores and releases bile that is used to emulsify fats so they can be digested. Bile also alkalizes the small intestine, removes fat soluble toxins, and supports pancreatic digestive enzymes. So, it is obvious that if your gallbladder has been removed or it is under stress, you will not digest fats which will also product symptoms mentioned above as the “keto flu.” For more information on the gallbladder I suggest you read my article, The Liver, Gallbladder, and Pancreas – Behind the Scenes Helpers of Digestion found athttps://brwellness.com/?p=121

However, all is not lost! There are supplements that may help prevent the “keto flu.” There are a variety of detoxification support and bile products that may provide enough support for your body.

The keto diet is not for people with chronic health conditions.  It can stress the heart and kidneys and some people may become dehydrated.

Being on the keto diet long term may be challenging, especially limiting carbohydrates. If you are not careful you can find yourself out of ketosis which means the weight loss will stop. Remember the keto diet is high in fat, not protein. If you eat too much protein your body will convert the excess into glucose which will also take you out of ketosis.

The most important point to remember from all of this is that we are all different. There is no single diet that is right for everyone. There are certain fundamentals that are true. We all need clean sources of food – proteins, carbohydrates, and fats. I believe it is also universal that everyone will benefit from eating more organic vegetables and consuming less sugar and avoiding artificial sweeteners and trans-fats.

Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Mequon, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.

Fabulous Fats

In this final installment of articles overviewing the macronutrients (protein, carbohydrate, and fat) we complete the picture with fat. Everybody knows that fat is bad for you.  Right? Well, not exactly.  It is fat that has been most unjustly demonized.  We have been suffering from a low-fat craze for the last thirty years.  Everybody (well not really everyone!) has been convinced that fat is bad for us and should be avoided at all costs.  So what has happened?  We got fatter!  Obesity rates are going through the roof. 

So yes, we need fats.  They make up cell membranes and hormones, are required for absorption of the fat soluble vitamins (A, D, E, and K), are critical for infant brain development and the female reproductive system, and provide energy.  Ever wonder why everyone seems to have a Vitamin D deficiency these days?  Perhaps because they are not consuming the right fats for Vitamin D metabolism.

There are two types of fats – saturated and unsaturated (further defined as monounsaturated and polyunsaturated).  One of the easiest ways to tell them apart is that saturated fats are solid while unsaturated fats are liquid at room temperature.  Unsaturated fats are much more sensitive to oxygen, light and heat. 

This sensitivity underlies the critical nature of fat you need to understand.  When fats are heated or exposed to excess light and oxygen they oxidize.  It is dangerous when we consume oxidized fats.  Oxidation leads to inflammation which damages cells and is linked to a variety of diseases including heart disease.

Saturated fats are able to withstand greater temperatures before oxidation occurs.  The most susceptible fats to oxidation are the unsaturated fats, particularly the polyunsaturated ones such as vegetable oil, corn oil, soybean oil, canola oil, and cottonseed oil.  Note that margarine is made from various combinations of these oils.

Therefore, when cooking with fats and oils we want to use saturated fats such as butter, clarified butter (ghee), avocado oil, or coconut oil.  For salad dressing or other room temperature uses olive oil is best, followed by flax oil, pine nut oil, sesame oil or hempseed oil.

Another fat we hear of are trans-fatty acids.  These are formed during the process of hydrogenation.  Hydrogenation is used to “stabilize” vegetable oils so they will not oxidize and was initially developed to lengthen shelf life of processed foods.   

In the hydrogenation process polyunsaturated oils, usually corn, soybean, safflower, or canola, are heated to high temperatures and injected with hydrogen atoms.  During the heating process the nutrients in the oils are destroyed, the oils become solid and have oxidized. 

Trans-fats have been linked to many ailments, including cancer, heart disease, and reproductive problems.  Trans-fats are commonly found in commercial baked goods, cookies, crackers, margarines, vegetable shortenings, and processed dairy products. 

A very important classification of fats are the essential fatty acids, specifically Omega-3’s and Omega-6’s. These are polyunsaturated fats (so remember you do not want to heat them to high temperatures). We need all the essential fatty acids. The issue (like much of nutrition) is balance. The essential fatty acids are the precursors to prostaglandins – a form of hormones that support many functions including normal growth and the inflammatory response. They also assist in blood coagulation and circulatory functions.

Omega 6’s are generally considered “pro-inflammatory” while Omega 3’s are “anti-inflammatory.” Too much inflammation is linked to many chronic diseases, yet at the same time, our body requires inflammation as a normal function. Our body was designed to consume the Omega 3’s and 6’s in relatively equal amounts (you’ll see anywhere from 1:1 to 2:1 Omega 6’s to 3’s in the nutrition literature). Unfortunately, many Americans are in the 20:1 to 50:1 ratio. Why? Omega 6’s are found heavily in grains which we eat and feed to our animals and form the base of these diets.

Many of us have been encouraged to increase our consumption of Omega 3 essential fatty acids (found in fish oil).  These are EPA and DHA which are beneficial to the nervous system and the cardiovascular system.  They are important for normal growth of our blood vessels and nerves.  Omega 3’s have been found to decrease blood clotting, lower triglyceride levels, decrease blood pressure, and reduce inflammation in the body. 

Omega 6’s are equally important. The specific Omega-6 oils to consume include linoleic acid (LA), alpha-linoleic acid (ALA), gamma-linolenic acid (GLA), and conjugated linoleic acid (CLA). These fats are known to fire up your metabolism, enhance cell membrane structure and function, and synthesize eicosanoids.

If you want to learn more details regarding the Omega 6’s I strongly encourage you to ready Ann Louise Gittleman’s latest book Radical Metabolism which I have highlighted recently on my blog and in recent articles concerning healthy lifestyle and weight loss.

I recommend you eat these foods for healthy fat (organic preferred):

  • Butter
  • Extra Virgin Olive Oil
  • Virgin Coconut Oil and MCT Oil
  • Avocado Oil
  • Fresh Flaxseed oil or ground flax seeds
  • Hemp/hempseed oil
  • Chia seeds
  • Additional nuts and seeds: almonds, cashews, walnuts, pumpkin seeds, sunflower seeds, sesame, hemp – raw or dehydrated
  • Grass-pastured meat, poultry, eggs, and dairy (avoid dairy if lactose sensitive)
  • Wild caught cold water fish

Best sources of the essential fatty acids include: black current seed oil, evening primrose oil, flaxseed, lecithin, linseed oil, seafood (halibut, salmon, scallops, shrimp, snapper, and tuna), sesame seeds, sunflower seeds, walnuts, wheat germ, and winter squash.

Avoid these foods (the trans-fats and oxidized oils):

  • Margarine and other trans-fats
  • Vegetable oil, corn oil, soybean oil, canola oil, safflower oil, sunflower oil
  • Any highly processed and/or GMO oils

Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Mequon, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.

December 2018 Newsletter: Happy Holidays and Pearls of Wisdom from Ann Louise Gittleman

Happy Holidays!! My best wishes to you and your family for a Happy and Healthy holiday season. Happy Hanukkah, Merry Christmas, and Happy New Year!!

I recognize this is a busy time of year so I’m keeping this month’s newsletter short and sweet.

During my November Open House we were joined by Ann Louise Gittleman who discussed the “radical” in her new book Radical Metabolism and we were treated to a spontaneous half hour question and answer session with her. She shared several pearls of wisdom which are highlighted below.

Let us continue to look at the key macronutrients. This month we look at carbohydrates. The amount of carbohydrates to have in our diet is probably the most controversial question of nutrition.  You will see heated debates illustrating the benefits of both low carbohydrate diets and high carbohydrate diets.  See below and form your own opinion!

And last but not least is a link to my website to learn more about the dangers of EMFs.

Enjoy!

Pearls of Wisdom from Ann Louise Gittleman

At my Open House a couple of weeks ago we discussed Ann Louise Gittleman’s latest masterpiece Radical Metabolism. We were blessed to have Ann Louise join us live via Skype. She reviewed the key concepts which make her new approach to healthy eating “radical” and then we were treated to a thirty-minute Q & A session. Ann Louise offered a few pearls of wisdom which I will share below.

To learn what makes Radical Metabolism so radical and to enjoy these five pearls of wisdom (Pearl #1 – Iron and Ferritin, Pearl #2 – The Importance of Cookware, Pearl #3 – Tea and Coffee, Pearl #4 – Bitters, and Pearl #5 – Grapefruit) click here: https://brwellness.com/?p=1247

Cut the Carbs

In this third installment of articles overviewing the macronutrients ((protein, carbohydrate, and fat) we turn our attention to carbohydrates. The amount of carbohydrates to have in our diet is probably the most controversial question of nutrition.  You will see heated debates illustrating the benefits of both low carbohydrate diets and high carbohydrate diets.  The Standard American Diet (SAD) has become a high carbohydrate diet.

To read the full article click here: https://brwellness.com/?p=1251

The Latest on EMFs

We hear a lot these days on the dangers of EMFs. I urge you to learn more information from this recent article on my website. https://brwellness.com/?p=1242

 

Cut the Carbs

In this third installment of articles overviewing the macronutrients (protein, carbohydrate, and fat) we turn our attention to carbohydrates. The amount of carbohydrates to have in our diet is probably the most controversial question of nutrition.  You will see heated debates illustrating the benefits of both low carbohydrate diets and high carbohydrate diets.  The Standard American Diet (SAD) has become a high carbohydrate diet.

Yes, we use carbohydrates for energy.  They provide quick energy.  Carbohydrates are converted into blood glucose (blood sugar) which feeds our brain and red blood cells. Ever notice how irritable you get when hungry?  The brain does not operate very well without nourishment.

However, carbohydrates are not the only source of energy. Fat (as will be detailed in the next article) also provides energy. When most of us think of carbohydrates we think grains, breads, and sweets.  They are not the only choice.  Vegetables and fruits contain carbohydrates and roughly 30% of protein converts to carbohydrates.

Remember this simple equation.  To your body: CARBOHYDRATE = SUGAR!  That’s all you need to know. If we consume lots of carbohydrates (like 60% or more of our diet as recommended by the USDA) we consume lots of sugar.  While sugar can be used for energy, excess sugar is converted into fat and stored and has many adverse affects on the body.  The bottom line – it is sugar that makes us fat!

Not only does sugar (excess carbohydrates) contribute to weight gain, after a time insulin resistance occurs. Insulin is the hormone produced by the pancreas to move the excess sugar out of the blood stream. When the body can no longer keep up with sugar consumption it will become insulin resistant. This condition blocks the burning of fat, causes fat storage around the abdomen, and causes inflammation. Inflammation creates another long list of possible symptoms. Unless there are dietary changes, the next steps are pre-diabetes, diabetes, and according to some experts, Alzheimer’s.

Here are some of the various consumption guidelines for carbohydrates. As I stated previously in the article and you will see there is quite the variation! The USDA/Federal Government’s 2000 calorie per day diet includes 300 grams of carbohydrates, the American Diabetes Association recommends about 150 grams of carbohydrates per day for diabetics, while alternative/holistic practitioners will recommend about 50-60 grams per day. Many holistic practitioners have found their clients blood sugar levels come into balance at that level of carbohydrate intake.

So, to gain control over your carbohydrate consumption, I recommend you eat these foods for carbohydrates:

  • VEGETABLES
  • Raw or steamed vegetables, preferably low carbohydrate veggies (leafy greens, broccoli, cauliflower) with two meals per day and snacks
  • LIMIT starchy veggies (potatoes, yams, corn, squash, peas) to 3-4 times per week
  • SALADS: Raw vegetable salads

 

Practice balance and moderation of these foods:

  • GRAINS (Limited quantities ONLY – once per day maximum):
  • If you are gluten sensitive or intolerant you must avoid all gluten containing grains and foods. It is best to consume only organic grains to avoid pesticides.
  • Sprouted grain or sourdough bread.
  • Whole grains – brown rice, quinoa, bulgur, millet, and wild rice.
  • Use brown rice or quinoa for pasta.
  • FRUITS:
  • SWEETENERS: Not advised at all.  But if you must, limit to limited amounts of the following
  • Stevia (a natural sweetener)
  • Raw Honey
  • Pure Maple Syrup

 

Avoid these foods as best as possible:

  • Refined/White flour
  • Refined/White grains
  • Cookies, cakes, pastries
  • White sugar, brown sugar, all sweeteners not listed above
  • Processed refined grain cold and hot cereals
  • All artificial sweeteners

 

While it would be ideal not to eat the foods listed on the avoid list, I recognize reality.  So, since most people will continue to eat these foods, it is even more important to consume the foods listed as healthy!!

Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Mequon, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.