Tuesday, March 6, 2012

Interview with Dr. Pamela Costello: Chronic Neuroimmune Illness, Byron White Formulas and Holistic Healing

As time has elapsed and the nature of tick-bourne illness has evolved, it has become increasingly clear to those with open eyes that Lyme Disease spans far beyond just the bite of a tick. Chronic Lyme Disease has become a silent rising epidemic, one that is under-researched and under-diagnosed, but contrarily widely contracted and devastatingly crippling. The disease is multifaceted and complex, and requires a treating physician to look beyond bacteria and assess the many layers of illness and imbalance that an afflicted patient may possess.  It is a handful of wise, dedicated and attentive physicians that give patients suffering from this complex neuroimmune chronic illness hope, with their research, their willingness to listen, and their ability to comprehensively treat each patient as a unique individual. I recently had the opportunity to speak with one of them, neurosurgeon and neuroscientist Dr. Pamela Costello. Not only is Dr. Costello a doctor, but she is a healer. Her practice of medicine is unique, in that she combines her extensive experience and research in neurological illness with the use of allopathic and holistic modalities to heal her patients struggling with chronic neuroimmune and infectious illness.  She doesn’t merely treat symptoms or an aspect of a disease, but instead integratively and comprehensively heals the root of it.  She took the time to share with us the ways in which she accomplishes this, including the vital role that Byron White Formulas play in her practice.

Thank you for taking the time to speak with me about your experience, Dr. Costello. How long have you been in practice?

I have been in practice since 2000, but was working with incorporating integrative medicine and neuroscience into my medical practice during my residency and post-doctoral training from 1989 through the present. 

At what point in your career did you recognize tick-borne disease as a potential contributor to neuroimmune-based illness and chronic health issues?

My PhD was in developmental neuroscience and the prenatal influences of the immune system on the developing brain. I did an extensive undergraduate scholarship program as well in tropical medicine, so my interest in infectious disease goes back to the early 80's.

In 1993, while doing my graduate research, I became further tuned in to the issue [Lyme Disease] during my post-doctoral studies on Alzheimer's brains.

Truly fascinating. Earlier in your career, when you were studying prenatal influences on the development of the brain and the immune system, what kind of role did you discover that infection and environmental toxicity played in neurological and immune dysfunction?

In my research, I studied the interface between the developing nervous system and the immune system, in that they shared common markers. When the immune system was infected or imbalanced, those markers were often missing or altered, leaving the developing nervous system in disarray.

Chronic infection, with Lyme particularly, disables subsets of the T cells of the immune system, making normal surveillance of the brain and spine altered, so they are far more vulnerable to chronic infections being established, suppressing normal brain function. When in utero, the brain does not develop normally.

At what point in your career did you become interested in treating these issues holistically? I’m interested to hear what influenced your choice to move from the use of pharmaceutical-based "conventional" medicine to treating with natural and alternative modalities.

In medical school, residency, and on into my private practice, I've always been plagued by the limited scope and high side effect or toxic profile of allopathic medications. I've struggled with following AMA guidelines and to following the "standard of care" while working in the hospital, thus I often agreed to prescribe only those medications that I could clearly reason were on the low end of toxicity and high end of therapeutic yield. As for managing my out patients (I.e., clinic or office patients), I've intuitively avoided the corruptions of the pharmaceutical industry. I didn't have to play ball with them with my outpatients, so I didn't. I was always repulsed by the representatives’ transparent attempts to incur favor with the doctors in exchange for their selective prescribing of that particular pharmaceutical company’s products.

Managing my hospitalized patients was more difficult in that standard prescription medications were often all I had available to treat the patient. The increasing tide of multiply resistant organisms and worsening side effect profiles of the ever increasingly powerful antibiotics, in conjunction with the increasingly toxic disease states, actually became both eye opening and quite disturbing.

I started officially working with alternative medicine in 1989, including using IV Vitamin C infusions during all of my surgeries. I was naturally drawn to leaders in the integrative field such as Andrew Weil, MD, and Dr. Deepok Chopra, whom I met in the early 1990's. At that time, I studied alternative therapies primarily on my own, referencing these pioneers and others (Dr. Linus Pauling was amongst them), until I found Dr. Thomas Rau of the Paracelsus Institute in 2004. I underwent a rigorous 4 years of training with him, including an internship at his clinic in Switzerland, completing my degree in Biological Medicine.

I would say, then, that it has been an 'evolution' toward a fully integrative practice.

What types of health conditions do you treat on a day to day basis in your integrative practice?

 I have a wide variety of patients who seek my care, as I offer comprehensive care as a neurosurgeon, neuroscientist (treating all adult and pediatric neurologic conditions), but I also sub specialize in infections and neurotoxins that attack the nervous system. This covers a large group of the population in this era of such potent organisms, with our rather toxic, genetically altered food supply, and with a water and air source that is rife with neurotoxins and lacking in any vital energy.

I know that Byron White Formulas play a significant role in your practice and in the treatment of your patients. How long have you been using the formulas?

I became aware of Dr. White and his products while completing an ILADS sponsored fellowship in advanced Lyme Disease diagnosis and care with Dr. Steve Harris in Redwood City, CA early last year. I was so intrigued by Dr. White and his non drug line of products, in conjunction with being so disenchanted with the standard antibiotic approach, that I immediately converted to exclusive use of non drug therapy, using his product line. 

My partner, Dr. Bill Wolfe, is a renowned Mercury free Biological dentist and naturopath, and also produces energized detox and dental products. His products, as well as Dr. White’s formulas, are the only two product lines I carry and prescribe, other than my standard IV supplements (Vitamin C, etc.).

 I use Byron White Formulas almost exclusively to treat my patients, including his A-Inflam for standard inflammatory conditions, as well as his detoxifying line of remedies and his sophisticated line of Lyme related remedies. Envi-Rad and A-Inflam are probably my two most utilized agents. Detoxifying the nervous system, while balancing immune function lends to a rather rapid response in improving or correcting neuroimmunologic dysfunction and disease states.

The fact that you use Byron White Formulas almost exclusively (alongside necessary IV nutrient therapy and energized detox remedies) to comprehensively treat patients speaks volumes about the efficacy of the formulas. You mentioned that the formulas you incorporate most often into patients' protocols are A-Inflam and Envi-Rad. What do you feel indicates the need for these two products and what types of beneficial shifts do they facilitate?

Envi-Rad clears the microcirculation of the brain and body, which is an important starting point, as everyone on this planet daily interfaces with pesticides, plastics, jet fuels, EMR, radiation, etc. Whatever their neurologic issue, this clears the superficial clogging energetic and environmental detritus. The formula also greatly elevates 
patients’ energy, allowing them to better handle the next phases of their treatment.

As for A-Inflam, it's a good immunologic toning agent for over and under active immune systems, as well as a good starting point for patients with brain and/or joint inflammation.

The deeper issues of Lyme or Mercury toxicity will often manifest or declare themselves after starting these two formulas, so they guide the next layer of treatment.

Why do you personally believe that Byron White Formulas hold such potent healing potential?

Through his genius, his years of hard work and compassionate and his attentive patient care, Dr. White has well defined the requirements of effective and safe treatment of modern maladies. He has done so through a homeopathic and herbal approach, as well as by incorporating the very essential component of energetics into his formulas, making his products unmatched in today's commercially available product market.

This level of healing is indeed incredibly rare, and indisputably powerful. It holds such promise and hope for those chronically suffering. "Stories of Hope" are actually quite exceptional gems amidst the chronically ill community. Could you share a few stories in which Byron White Formulas played a role in a patient's recovery?

Every patient who uses his products affirms for me his wisdom, compassion, and effectiveness in anidoting today's diseases or imbalances in their testimonies of their often immediate and safe response to his products. Whether it's clearing brain fog or reversing signs of advanced neurologic degenerative disease, my patents have all had a positive response. 

While prescribed Byron White Formulas, do you find that some patients experience herxheimer reactions or a neurotoxin-induced exacerbation of symptoms as chronic infection is addressed? If so, how do you ease these reactions?

Herx reactions occur if a patient is not guided carefully. This usually becomes an issue when the patient’s drainage status has not been addressed first, or when their bowel status is not optimal. Intestinal dysbiosis makes clearing Lyme very difficult. Heavy metal toxicity is also something that is usually overlooked, as well as diet and food allergies. Herx reactions are usually due to short sightedness with these issues. When they are addressed, herxes subside.

It’s so true; it is essential to look at a patient’s “whole picture”, rather than just a piece of their health puzzle. Infection is just one component. Do Byron White Formulas help you to achieve this caliber of holistic and comprehensive treatment with patients?

Yes. Holistic medical care is mandatatory in my opinion, if one expects to truly heal any patient. This thereby necessitates considering the 'whole picture' when diagnosing and treating a patient.

After many years of intense scientific and allopathic study and patient care, as well as study of and practice with alternative or integrative modalities, my approach necessarily includes the integration of the best of Western and Eastern Medicine.

We are complex beings and both illness and wellness are mulitfactorial. True healing is achieved only once all contributing issues have been identified and considered.

-

 Dr. Pamela Costello is a rare caliber of physician. It is doctors like Dr. Costello that keep the flame of hope burning for those with chronic illness, and help those suffering to understand the multifaceted nature of striving for wellness. Instead of placing a band-aid over the surface, Dr. Costello delves deeper into the layered imbalance within the body to find and address the root cause of debilitating symptoms. With the help of doctors like Dr. Costello and invaluable tools like Byron White Formulas, patients with complex neuroimmune disease have the ability to piece together the many portions of their health puzzle and rebuild their foundation for strength. 

Friday, March 2, 2012

10 Certified Organic Companies That You Can Trust

This morning, after reading Cornucopia Institute's latest report on what's hiding beneath our cereal labels, I decided to venture into my family's pantry and check out what they may unknowingly be eating for breakfast. On their conventionally stocked shelves, I found a small array of cereals, and decided to pick up an American favorite, Cheerios. Cheerios claim to be "whole grain", and "the perfect balance of the nutrition you want and the taste you've been looking for!" Yet, somehow, the label makes me a little suspicious. I have a rule for myself: if I read a label out loud and have to pause to figure out how to pronounce a word, or question what the ingredient might be or where on earth it came from, it's likely a questionable choice for ingestion.

"Distilled Monoglycerides...mixed tocopherols and BHT....modified corn starch...trisodium phosphate.."

Mmm. Sounds nutritious.

On Cherrios' website, it is noted that Cheerios can "help lower cholesterol" and "help prevent heart disease" due to its "whole grain" components and moderate fiber content. What they fail to mention though is the effects of the other ingredients that you can find inside of its sunny yellow box. The cereal also contains BHT, a known carcinogen, contributor to attention deficit disorder, and tumor inducer(1,2,5). Hidden amidst the refined sugar and grains, you can also find the carcinogenic and undigestable ingredient modified corn starch(3), as well as trisodium phosphate, a chemical used to wash walls before painting(4). Nothing like starting the day with a "nutritious" bowl of cleaning agent.

Though this ingredient list is rather alarming, what may be even scarier is what it isn't telling us. According to Cornucopia Institute's latest report, there are no legal requirements or restrictions set in place for companies who label their products "natural". Officially certified organic products, complete with the USDA approved organic label, abide by a strict set of guidelines and dedicate themselves to producing products without toxic or genetically engineered ingredients. They are held to these standards by federal law. On the other hand, items labeled natural have no requirements to meet and don't have to undergo any sort of assessment to determine if their claims have any merit. Virtually any company may assert that their products is "natural", despite an ingredient list full of substances that can't be found in nature.

Cornucopia Institute set out to compare store-bought organic cereals to store bought "natural" cereals, and their findings were quite disturbing. Popular "natural" brands that seem entirely trustworthy and health conscious, are in fact only 0%-20% organic in ingredients, meaning that their products are primarily made up of chemicals, fillers, genetically engineered organisms, pesticide laden ingredients, solvents, and fumigants. It's frightening when the listing of an ingredient like "rice" doesn't really just mean "rice" anymore. Check out Cornucopia's link to their full report to check out which "natural" companies are the biggest offenders. The end of the report notes which companies tested positive for genetically modified ingredients. Then, take a trip through your pantry and make sure that your products are labeled "organic" and have the little green USDA organic stamp to assure that you aren't consuming any funny business. 

This may be an overwhelming discovery for someone who also suffers from food allergies, especially for those with a life-threatening allergy to peanuts or an autoimmune response to gluten. As if worrying about whether or not a company uses genetically modified ingredients isn't enough, an individual with food allergies also must determine whether or not the company uses the same facility and equipment to process their allergen containing foods as their allergen-free products. The act of heading out to grocery shop starts to feel a bit like venturing out to find a needle in a haystack. What is safe to eat anymore?

Luckily, there are still companies out there dedicated to sustainability, nontoxic living, and their consumer's health. I'd like to share with you ten trustworthy companies that deserve a round of applause.

10 Certified Organic Companies That You Can Trust


1. Blue Mountain Organics
 
Blue Mountain Organics deserves a round of applause. Not only does the company dedicate itself to supporting local agriculture and providing top quality organic and raw ingredients, but they also focus on crafting their products in a way that maximizes the nutrient content and bioavailability of essential vitamins and minerals. Their most admirable line of products, "Better Than Roasted" nut and seed butters, is comprised of certified organic nuts and seeds acquired from fair trade suppliers. They hand sort, soak and then rinse their nuts and seeds, and dry them at a low temperature that never exceeds 108 degrees. Blue Mountain Organics is a certified organic company that originated in a small agricultural community in Virginia and grew into a sustainable enterprise with a commitment to both our environment and our health.

Favorite Product: Sprouted Pumpkin Seed Butter
  
Produced in a Certified Organic, GMO Free, Vegan, Organic, Peanut-Free, Soy-Free Facility 

2. Artisana Organic 

Artisana handcrafts nut and seed butter and oils in small batches at their facility in Oakland, California. They are both certified organic and certified kosher, and pride themselves on providing consumers with products that are entirely comprised of certified organic ingredients, and have no hidden "extras". They use no coloring, preservatives, sugar or binders when crafting their healthful products. The company supports small, organic farms and have made a strong commitment to the health of the earth and of their consumers. They have a passion for producing foods that have all of their vitamins, minerals and nutrients whole, intact, and in their natural state. This is why their ingredient labels never span beyond just two or three ingredients.

Favorite Product: Raw Virgin Coconut Oil

Produced in a Certified Organic, Certified Kosher, Peanut Free, Gluten Free, Dairy Free, Soy Free Facility

3. Lydia's Organic 

Lydia's Organics is a smaller, independent company located in Northern California. Lydia uses entirely certified organic ingredients, and in most products utilizes specialized cooking methods such as sprouting or dehydrating to ensure that the provided nutrients are readily available and easy to digest with all of their essential enzymes intact. Lydia's Organics supports local certified organic farmers whenever they can, and founder Lydia Kindheart has personally voiced a commitment to "healing to planet and to providing food that is truly healthy". Her company makes each and every product by hand, conserving energy and ensuring quality as they do so. They even print their labels on Post Consumer recycled paper.

Favorite Product: Sunflower Seed Bread 

Produced in a Certified Organic, Vegan, GMO Free, Gluten Free, Sugar Free Facility 

4. Laughing Giraffe Organics

Laughing Giraffe makes a great point: real food has real calories. Laughing Giraffe provides consumers with real food comprised entirely of certified organic, unprocessed, unrefined ingredients with the purpose to provide our body with the nutrition it requires. You won't find any fillers, chemicals, genetically modified ingredients or "empty calories" in any of their products. They operate a certified organic, raw, vegan and gluten free facility where they handcraft each and every product that they sell.

Favorite Product: Vanilla Almond Snackaroons 

Produced in a Certified Organic, Raw Vegan, Gluten Free, Grain Free, Soy Free Facility 

5. Real Pickles


Real Pickles is a unique independent business that produces raw fermented products through the traditional pickling process. Unlike conventional large corporations that mass produce "pickles",  Real Pickles ferment their vegetables traditionally without the use of vinegar or genetically modified ingredients, which provides consumers with fermented vegetables that contain health promoting active cultures, enzymes and anti-cancer nutrients. Real Pickles solely purchases their vegetables from local Northeast family farms, and every product that they produce is certified organic and fermented in their admirable 100% solar powered facility.


 Favorite Product: Fermented Ginger Carrots

Produced in a Solar Powered, Certified Organic facility 


6. Navita's Naturals

Navitas Naturals is a certified organic green business based in Marin County, California. They specialize in producing high nutrient foods, or "superfoods", from around the world with minimal processing and without additives and fillers. The company is committed to social and environmental responsibility, and partner with a number of international organic farming communities. Through their efforts, they support native agriculture and hope to help expand global organic farming practices. Their facility is certified organic, kosher and GMP/HACCP certified, and they utilize third party testing for each and every one of their products to ensure that their consumers are receiving products of the utmost quality.

Favorite Product: Chia Seeds 

Produced in a Certified Organic, Certified Kosher, Gmp/Haccp Certified Facility


7. Ancient Harvest Quinoa

Ancient Harvest Quinoa, or "The Quinoa Corporation", was the first company to bring Quinoa to the United States. The company grows their quinoa in the high Andean Altiplano regions of Bolivia at an elevation of over 12,000 feet, an environment that does not support the growth of gluten containing grains. This process, along with their gluten free facilities here in the United States, eliminates the issue of gluten and grain cross contamination. The company is now certified organic as well, which means that none of the ingredients used in their factory are genetically modified or engineered. Additionally, their quinoa has not been subjected to irradiation or ethylene oxide gas.

Favorite Product: Traditional Organic Quinoa Grains

Produced in a Certified Organic, Certified Kosher, Gluten Free Facility


8. Rejuvenative Foods 


Rejuvenative Foods is a company uniquely dedicated to providing foods that "rejuvenate" their consumer's bodies. Each of their products is crafted in a way that provides potent essential nutrients and unique health benefits. Their raw cultured vegetables are a natural, organic, non-dairy source of lactobacilli or "probiotics". Their nut and seed butters are unheated and therefore still contain what they deem "life energy", or in other words enzymes, vitamins, and minerals that would have otherwise been killed in the conventional roasting process. Their oils are entirely cold pressed and use no chemicals in the extraction process unlike most conventional store-bought oils that are highly processed, refined, and treated with acid and chemicals in the production process. Founder Evan Richards truly keeps consumer's health in mind in the production of his company's products.


Favorite Product: Raw Almond Oil

 Produced in a Certified Organic, Raw, Vegan, Peanut Free Facility 
 
9. Freeland Food's Go Raw

Freeland Foods began their raw ventures in 2002. Since the beginning, they have prided themselves on the organic ingredients they utilize and the nutritional integrity of their products. Each product begins with certified organic seeds, which are tested, inspected, soaked in filtered water, then rinsed and cleaned. Freeland Foods then sprout their seeds for optimal nutritional benefit, creating a flavorful end result full of crucial enzymes and beneficial vitamins and minerals. Their products are produced entirely "in house", in their facility that is moving toward solar powered production and biodegradable packaging methods.

Favorite Product: Banana Bread Flax Bar

Produced in a Certified Organic, Certified Gluten Free, Kosher Facility

10. McEvoy Ranch

In a recent study conducted by UC Davis, it was revealed that most olive oils found in the grocery store labeled "extra virgin" fail to meet USDA and IOC standards, and contain a disturbing level of oxidation, a presence of refined and toxic oil, and were contaminated with an inappropriate level of chemicals. McEvoy Ranch's organic olive oil was one of the few that passed UC Davis' test. They submitted three samples of their cold pressed, certified organic oils and all three were confirmed to be free of any chemical processing, cold pressed at a temperature lower than 27 degrees centigrade, and had an acidity level no greater than .5%. The oil proves its point with its rich, fresh green color and the strong peppery taste it upholds, just as olive should. Their self-sufficient, certified organic, sustainable ranch is home to organic olive oil trees, vegetable gardens, an organic vineyard, free range animals, sixteen beehives and even a new Norwin Windmill that will reduce their greenhouse gas emissions.

Favorite Product: 2011 Traditional Blend Olive Oil

Produced in a Certified Organic, COOC Certified, Sustainable Facility


As studies continue to emerge, the grocery store begins to look like quite a scary place. For the health conscious, conventionally stocked shelves are a minefield full of just about anything and everything that isn't derived from the earth. But thanks to certified organic, sustainable, health-friendly, honest companies like these top ten, there is still hope for those of us who wish to continue to consume nutrient dense, clean, real food.


---
1) http://www.whfoods.com/genpage.php?tname=george&dbid=107
2)http://www.ewg.org/news/all-health-s-breaking-loose-fyi-bht
3) http://www.naturalnews.com/033780_natural_foods_GMOs.html
4) http://en.wikipedia.org/wiki/Trisodium_phosphate
5) http://www.wellnesstimes.com/articles/your-childs-food-mood-connection?csrc=pn-20120301:wellnesstimes

Monday, February 6, 2012

What To Eat When You "Can't Cook Anything": Strategies For The Chronically Fatigued

The room is spinning, your legs feel like jello, you've got an ice-pick headache and it feels like someone whacked you in the stomach with a ping pong paddle.

And it's time to make breakfast.

For me, there's no temptation anymore. The easiest thing to do would likely be to shove a piece of toast or a pop-tart into the toaster and lay back down on the couch, but I know that if I want tomorrow to be a better day, an inflammatory, glutenous, sugar-filled breakfast would not be the optimal choice. If I want a healthier tomorrow, I have to make wise choices today.


Radio Show host Sean Croxton recently interview Dr. Tom O'Bryan about the masked ramifications of gluten sensitivity. He states that "just a milligram of gluten per day keeps the healing away".



So, I dedicate each day to upholding a lifestyle that feeds my body, rather than one that breaks it down. My immune system has already launched into an all-out battle with chronic infection; I can't afford to the detriment of my immune system being provoked to attack itself too.

Yet, the debilitating symptoms of chronic illness pose a challenge in eating for health. Waking up each morning feeling feeble motivates one to reach for something convenient, but the unfortunate truth is that most "fast" and "convenient" food in our nation is highly toxic to our bodies. Filling our burdened symptoms with processed, allergen filled, sweetened products and expecting to feel "okay" is much like filling a car's gas tank with dirt and sand and then expecting it to run.

In order to break the vicious cycle, strategy and dedication is key. It takes a while to adapt and figure out how to maneuver such a comprehensive lifestyle change amidst the daily struggle with illness, but here are some tips:

Healthy Kitchen Tips for Those With Chronic Illness

1. Be sure to eat every 2-3 hours, and with each meal or snack include some protein and fat. Keeping your blood sugar stable helps facilitate general physical stability. Your stomach may not feel hungry, but 2 to 3 hours after eating, your blood glucose has dropped and your body is hungry. Low blood sugar levels can cause a significant increase in symptoms, including headaches, nausea, dizziness, and even seizure activity.

2. Keep a snack by your bed, in case you get "stuck" there for a while. Eden Foods Pumpkin Seeds are one of my bedside favorites. Another easy bedside snack fix is an avocado and a spoon.

3. Cook a big pot of a gluten free grain (brown rice, wild rice, millet or quinoa) and a large batch of lentils and store it in the fridge, so you can easily reheat a serving (in a small pot, with a little oil and water) if it's time to eat and you you're having trouble being on your feet.

4. Mornings are often hardest because that's often when blood sugar and hydration are low. It's difficult to get out of bed to eat and drink, but that's when a good meal matters most. For a quick and easy breakfast full of healthy protein and fat, I spread generous portions of unsweetened Almond Butter or Sunbutter on Whole Grain Wild Rice Cakes.

5. When all else fails, put a sweet potato in the oven to bake. Heat the oven to 425 degrees, and go lay back down for an hour and 15 minutes. When it's finished baking, open it up and fill it with a tablespoon of coconut oil, butter, or ghee. It's the nausea-friendliest meal I've discovered.

6. Ground meat and poultry is likely the easiest and quickest way to get your animal protein. It takes less than 7 minutes to pan fry in water or oil (put a chair next to the stove if you're woozy). Throw in some vegetables for a quick stir fry. If it's one of those "I really shouldn't be using anything sharp" kind of days, eat your organic ground meat over a bed of steamed and salted cabbage, kale, swiss chard, asparagus, or bok choy.

7. The blender is your friend. Talk to your doctor about an organic, clean, allergen-free protein powder, and blend it with fruit and/or an avocado. Avocado is a nice addition to smoothies because it creates a texture reminiscent of a "milkshake" without the dairy or sugar.



View your diet as part of your protocol; view it as though food is your medicine. Eventually, when remaining on a gluten free, allergen-free, unprocessed, anti-inflammatory diet you'll start to feel stronger. It involves patience, determination and dedication, but you will see better days. It may not fix everything, but it is a crucial piece to your health puzzle and without it, your puzzle is incomplete.

When you feel well enough, it's important to nourish your body with balanced and nutrient-filled meals. Here are some healthy, but easy-to-prepare gluten free, dairy free, soy free, refined sugar free, nightshade free, corn free recipes:


Easy To Prepare Recipes For The Chronically Fatigued


Real Sustenance's Squash Breakfast Porridge
(Since squash is a difficult vegetable to cut, most grocery stores
sell pre-cut butternut squash that is ready to steam or roast)


Gluten Free Dairy Free Sugar Free's Hot Amaranth Cereal
(For blood sugar regulation and anti-candida purposes, 
I use 1 tablespoon ofcoconut oil instead of agave nectar. 
You can make hot cereal out of virtually any gluten free grain.)


Ruth's Real Food's Turmeric Sweet Potatoes 
(I recommend eliminating the onion or replacing it with 
something like ginger if you have a sensitive digsestive system)


(with a bonus "green smoothie recipe"!
Brown Rice Pasta typically takes 15 minutes to boil. Rest while you wait.)

(roast pre-cut squash from the grocery store if the use of a knife is not an option)


Real Sustenance's Flax Tortillas
(pre-make, or have your family member pre-make, these tortillas
to have an easy lunch staple on hand. Fill with avocado, veggies, beans or lentils)


The Accidental Chef's Ground Lamb and Mashed Cauliflower
(For a sensitive stomach, replace the garlic and onion with 
veggies like zucchini and spinach.   In my mashed 
cauliflower, I like butter, ghee or unrefined coconut oil 
with a handful of parsley)

Simply Sugar and Gluten Free's Quinoa and Black Bean Salad
(this dish works well with pre-cooked millet and/or lentils as well, 
and any leftover or easy-to-cook veggie you have hiding in your fridge)


Diet Dessert and Dog's Apple Pie Smoothie
(for my "meals in a glass", I like to use granny smith apples because
they abide by Body Ecology Diet guidelines. Canned coconut milk is
great for the "milk" component, but water works too!)


And at the end of the day, don't forget to acknowledge the time, energy and effort that you put into getting better. It certainly isn't an easy job, but in the end, it's worth it.

P.S.
All things considered, keep a fire extinguisher near the stove. "Just in case".

Monday, January 23, 2012

What To Eat When You Can't Eat Anything: Little Miss Sunbuttershine

I'm a big believer that whether or not you eat breakfast in the morning, and what you choose to eat, dictates the quality of your day.

When I was little, I knew it was going to be a good day when I got to be the one to open a brand new jar of peanut butter.

I lived for that moment where your butter knife first plunges into the creamy, untouched, golden brown peanut butter and adheres decadently to the clean blade. I loved the way it seeped into the nooks and crannies of my warm honey wheat english muffin as it melted and became one with the dough. It was breakfast bliss.

Now, starting my day this way would result in an inflammatory nightmare. A peanut buttery breakfast would be a fast track ticket to the E.R., complete with the use of an epi-pen, angry lungs, a radical rash,  and an embarrassing explanation to an emergency room doc. I like to call it, "peanut butter annihilation". 

Not only did chronic illness turn my life upside down, but it changed the way in which I live it. A significant change in diet is one of the many changes I was forced to make, a change that I surprisingly don't resent a bit. When I fell ill my immune system took a hit, and while parts of it were suppressed by infection, other parts went autoimmune. My struggle with autoimmunity lead to the development of inappropriate immune responses to certain foods, and I developed more food allergies and sensitivities than I could count on my fingers and toes. One of the most severe allergies was to peanuts.

Peanuts are the most common food allergen amongst the nation today, but it is also the food allergy that is most likely to produce a lethal allergic response. The rate of peanut allergies in children has rapidly increased over the past 15 years, and allergic responses continue to heighten in severity. Allergic children and adults alike now have the potential to react to as little as 1/2000th of a single peanut, making finding "safe" packaged food quite a challenge (1).

Even for those who have not developed a peanut allergy, peanut butter may not be a friendly food. Peanuts are naturally susceptable to mold growth in storage, and produce a carcinogen called aflatoxin (2). Aflatoxin is a type of cancer-causing mycotoxin that is found in many species of mold and fungus. Research has shown that the aflatoxin found in peanuts lead to liver cancer in rats, and that all 29 jars of peanut butter purchased at local grocery stores contained aflatoxins greater than 300 times the amount deemed "safe" (3, 4).

Ick.

After learning of my potential likelihood for a deadly response to my creamy jar of Skippy, combined with my new knowledge of the moldy nature of peanuts and peanut buttery spreads, it wasn't hard to give up the treat. Much like my commitment to consuming unprocessed foods and remaining gluten and refined sugar free, it was a lifestyle change that involved more physical benefit than sacrifice.   But, it was a little difficult at first to find something to spice up my healthy daily breakfast and afternoon snacks.

That is, until Sunbutter saved the day.

My favorite ways to eat Sunbutter: Smothered on Lundberg Wild Rice Cakes, as a delicious dip for Granny Smith Apples, or smoothed into the crevice of Fresh Celery. 

I'm convinced that Sunbutter's name says it all. The first time I tasted it, I declared that it was sunshine in a jar (a proclamation that may have been slightly influenced by nut butter deprivation). Sunbutter is an alternative to nut butter, made entirely of ground sunflower seeds. I opt for their Organic, Unsweetened Sunbutter because the only ingredient in the jar is "Organic Sunflower Seeds". That's it.

The fact that Sunbutter offers an organic spread with no added sugar, chemicals, preservatives, hydrogenated oil, fillers or mystery, is fantastic. But, what's arguably even more significant about the brand is that they manufacture their products in a gluten and peanut free facility. This means that the product is entirely safe for those who suffer from life threatening peanut allergies. 

I like to think of my food as fuel. I could fill myself up with low grade fuel that'll likely cause performance problems, clog my filter, or slowly deteriorate the health of my engine. Or, I could fuel myself with premium fuel that aids me in my effort to get where I wish to go and keeps every mechanism of my body running as it should. Sunbutter is an optimal choice to fill up on because:

1. Sunflower Seeds contain more vitamin E than almost any other food. Vitamin E is an anti-inflammatory nutrient, and protects our cells from free radical damage and our body from oxidative stress. It aids in mediating digestive dysfunction and skin conditions, and protects us from developing cardiovascular and digestive disease (5,6).

2. Sunflower Seeds contain the highest amount of phytosterol when compared to other seeds and nuts. Phytosterol helps lower bad cholestorol while raising the good (5).

3. Sunflower Seeds are a vegan source for the essential vitamins B1, B5 and B6. They are also a strong source of folic acid, which is essential in maintaining neurological health, red blood cell formation and proper liver detoxification (5,6).

Thus, Sunbutter is the perfect way to start the day. It's creaminess and addictive taste also doesn't hurt.

Here's some great allergy-friendly, diet abiding Sunbutter recipe ideas from some fantastic gluten free bloggers that will help spice up breakfast, snacks and dessert:


by Elana's Pantry


by Diet Dessert and Dogs

by My Real Food Life

by The Fit Cookie


by Sketch Free Vegan Eating


They say that "you are what you eat". Perhaps that makes me Little Miss Sunbuttershine. And, that's okay with me.



1. http://www.bookofjoe.com/2005/12/behindthemedspe_4.html
2. http://bodyecology.com/articles/healthiest_nuts.php
3. http://www.marksdailyapple.com/aflatoxins-or-another-reason-to-shun-peanuts/#axzz1k2obPfnL
4. www.danmurphydc.com/Aflatoxin.peanuts.pdf
5. http://whfoods.org/genpage.php?tname=foodspice&dbid=57
6. http://www.healingfoodreference.com/sunflower_seeds.html

Saturday, January 14, 2012

Sh#! Lyme Patients Say


"Listen...Listen....Listen...no, Listen..."

Last Month, writers Kyle Humphrey and Graydon Sheppard posted a video to youtube entitled "Shit Girls say". Graydon Sheppard, clad in women's attire, ventured to enact the body language, expression and phrases used by of a good majority of the female population. The final result is a hilarious, arguably (and embarrassingly) accurate portrayal of the stereotypical American "white girl". Like, seriously.

The video caught fire. Thousands of comments rolled in from girls across the nation exclaiming, "that totally sounds like me", "omg so right!", and "nailed ittttt". Now, the video has over 10 million views. Over the following 4 weeks, parody after parody surfaced. We now have "Shit New Age Girls Say", "Shit Yogis Say", "Shit Gay Guys Say", "Shit Black Girls Say", "Shit White Girls Say to Black Girls" and even "Shit Nobody Says".

And I'm drinking the Kool-Aid.









As much as we'd like to deny it, Lyme Disease has almost become a culture of its own. Not only are patients required to alter their entire lifestyle when diagnosed, but they often choose to ban together and change their facebook photo to include a green awareness ribbon, post Lyme-related informational links perhaps one too many times per day, and construct quite creative status updates about their ailments and pains.

My facebook newsfeed looks like a lime green apocalypse.

Thus, I bring you...

Shit Lyme Patients Say

1. "iHerb is having a huge sale right now."

2.. "I heard yellow is going to be the 'it' color this spring. I'm considering painting my nails with what's left in my Mepron bottle."

3. "I.V. Vitamin C gave me the munchies this time around."

4. " I got a really cute paramedic this week."

5. "My pain level today? I'd say...six. Or actually, it's a seven. No wait....6.759."

6. "A list of my medications? Oh God."

7. "I slept great last night. Almost 4 hours.

8. "My nap was a lot shorter today. Only 4 hours."

9. "Antibiotics are cheaper in Mexico? Road trip!

10. "Are my feet supposed to be this color?"

11. "My phone number? Uh...I can't remember. But I can tell you my medical record number."

12. "What's my zip code?"

13. "I forget how to spell..."

14. "What's 52 plus 75?"

15. "Pre-existing conditions? I'll just spell them for you. P-O-S-T O-R-T-H-O...."

16. "No...let me just spell it. B-A-B-E-S-I..."

17. "Next friday? Let me look at my calender. Accupuncture at 9:00, Chiropractor at 1:00, Reiki at 4...."

18. "Does this look like a bug bite to you?'

19. "Oh my God, is that a tick? That's a tick. Yes it....wait, it's just lint."

20. "Is this gluten free?"

21. "Is there dairy in these?"

22. "I'm pretty sure that's a walnut."

23. "Is the sugar in this unrefined?"

24. "I don't have a gall bladder. Well actually, I do, but it's in a jar in my closet." 

25. "Have you seen Jane's facebook lately? She doesn't look sick at all."

26. "...and then he was like, 'but you don't look sick', and I totally wanted to punch him."

27. "Is it hot in here?"

28. "Is it cold in here?"

29. "Does anyone else see black spots?"

30. "Where did I put my water bottle?"

31. "Am I having a heart attack?"

32. "It feels like someone kicked me in the kidney."

33. "I feel like someone sucker punched me in the gut."

34. "Where IS my water bottle?"

35. "You're going to want to draw blood from the other arm. Those veins aren't juicy."

36. "For Christmas I asked for an infrared sauna."

37. "I got a vitamix for my birthday."

38. "I ate quinoa patties for Thanksgiving dinner."

39. "Can you speak up? I can't hear you over the buzzing in my ears."

40. "Can you not talk so loud? My head is imploding."

41. "Can you turn the lights off? I can't see."

42. "Can you turn the lights on? I can't see."

43. "I think my insides want to be on my outside."

44. I seriously have no idea where I put my water bottle.

45. "I'm not sure if I actually took one of these pills, or if I just thought about taking one of these pills."

46. "Can you call back later? I'm rifing."

47. "Can I get you something to drink? We have reverse osmosis water, distilled water, mineral water, smart water,  seltzer water..."

48. "I'm brewing coffee right now. Oh, no, not for that..."

49. "Yesterday, I forgot to put the lid on my blender."

50. "Today, I found my notebook in the freezer."

51. "Damnit, I'm still wearing my slippers."

52. "It's possible that I'm having a stroke."

53. "Is this what a brain aneurism feels like?"

54. "Did I die? Oh no...wait...I have a pulse."

55. "Wow, shorter protocol this month. Only 22 pills with breakfast."

56. "Was I supposed to take 24 chlorella or 42? We'll go with 42."

57. This supplement sort of tastes like socks."

58. That pill bottle kind of smells like cheese.

59. "Can you take a picture of my rash? For my doctor...and facebook."

60. "Where the hell is my wa-...oh. It's in my hand."

Tuesday, January 10, 2012

What To Eat When You Can't Eat Anything Series: Replacing Forbidden Favorites

I think I might have The Peanut Butter and Jelly Blues.

I absolutely love how much better I feel when I whole-heartedly stick to my gluten free, sugar free, allergen free diet. It's really not at all as depressing as it sounds. I enjoy a great big bowl of oven roasted veggies, I've discovered a love for all things coconuty, and I've even acquired a taste for eccentric grains like amaranth and teff. My diet has allowed me to explore a whole world of food that I never knew existed, and it has showed me that it's possible to take back that reigns in my own battle for health. It's sort of been empowering, and has acted as a creative outlet as I embark on a journey to figure out what the hell I'm supposed to eat.

Once I overcame the initial cravings and made the life altering commitment to remain 100% gluten and sugar free (without slip-ups, cheat days, or "little nibbles"), I no longer experienced those gripping cravings or that overwhelming desire to devour a loaf of french bread. Magically, previously unrelenting symptoms began to significantly improve. But sometimes, just occasionally...for a few moments...

I really just want a peanut butter and jelly sandwich.

I start to remember what the peanut butter looked like as it united with the bread, filling the nooks and crannies with its gooey texture as I spread it with my knife. I remember that first, soft bite into the fresh, fluffy bread, the sweetness of the jam mixing ever-so perfectly with the saltiness of the peanut butter. I remember that notorious sticky feeling left behind on your fingers after you finished devouring its delightfulness, and licking it off before washing it all down with a glass of milk.

Then I do a mental head slap. As much as I might miss a good PB&J, I don't miss the way I felt after eating one. The weeks of digestive upset after taking just one bite, the terrible headaches, the alarming tachycardia, the listlessness and feeling as though I were walking around with bricks in my pockets and lead in my shoes. Most of all, I really don't want to have to stick an epi-pen in my thigh as my throat begins to close after a hint of peanut hits my tongue. The detriment is just not worth the few moments of bliss. Plus, I'm not sure what I would tell the doctor upon arriving for medical aid. "What seems to have happened here?"...."Umm, I had a run-in with.....a peanut butter and jelly sandwich."

When it comes down to it, I will always choose health over instant gratification. So, instead of indulging and hindering my plight to wellness, I figure out a replacement to satisfy my culinary wishes and snack-time desires. Instead of a PB&J, I reach for a bag of Lundberg Wild Rice Cakes, Organic Sunbutter (the consistency is satisfyingly reminiscent of peanut butter), and a few raspberries to go on top. Because I made it over the "hump" and don't truly crave anything anymore, it does the trick.

This past weekend on the Infectiously Optimistic facebook page, a handful of patients expressed their struggle and frustration with sticking to their prescribed diets. They had fallen off the wagon or had mulled over quitting in entirety, and had become caught in the notorious cycle of cheating, reigniting cravings, sparking inflammation, and enkindling discouragement. This spoke to me, and I was overcome with a desire to help. I feel so strongly about the amazing things that maintaining a healthy, allergen free, anti-inflammatory diet has done for me, and I want others to reap the same benefits too. I want each of you to know what it's like to realize that something that you have employed and done for yourself has positively affected your health and your journey to wellness. I want you to experience the empowerment that comes with that, and I want you to know that cutting something detrimental out of your lifestyle isn't a loss, especially when you experience consequential physical gains. Improvement can't take place without consequential change.

So, I took to my facebook page to ask you a question:
Now that you have gone gluten, sugar and allergen free, what do you miss or crave the most? 

And then I set out to find replacements for your "forbidden favorites".

Devi: Almond Roca















Replacement: Elana's Pantry's Almond Joy Bark

You can make it even diet-friendlier by using Homemade Carob Chips instead of using unsweetened dark chocolate.

-Or, for a chocolate-free version, try Healthy Pursuit's Coconut Almond Bark.

and

Cheesecake

















 Replacement: Sketch Free Vegan Eating's Raw Cheesecake  (contains nuts)

Nikki: Crusty Bread (with a soft center)
















Replacement: Affairs of Living Quinoa Millet Sorghum Sourdough Bread

-For an even crustier exterior and "whiter" center, try Nourished Kitchen's Coconut Flour Bread and remember that if you are allergic to eggs, you can replace them with "Flax Eggs" or 2 Tbsp of Chia Seeds per egg.

and


Tomato Sauces and Products (for those who are nightshade free)

















Replacement: Affairs of Living Tomato-Free Pasta Sauce

 -If you are sensitive to onion and garlic (like me!), you can replace them with veggies like shredded zucchini, or for more flavor you could add apple cider vinegar or balsamic vinegar (only if tolerated).

Hannah: Pizza















Replacement:  Whole Life Nutrition Kitchen's Buckwheat Pizza Crust
(Quinoa Crust if you are allergic to buckwheat)

or

Replacement: You could use Affairs of Living's Socca as a crust
















-Toppings for pizza are hard when you are dairy free and tomato (nightshade) free. It isn't impossible though; it just takes a little creativity! Tomato-Free Pasta Sauce, Dairy Free Almond Feta, or Avocado Alfredo are just a few of the many options. Your pizza may end up resembling Sketch Free Vegan's Green Pea Alfredo Socca Pizza.


Renee: Whipped Cream















Replacement: Gluten Free Cat's Coconut Whipped Cream

-Scroll down to the bottom of the post to find the delicious whipped cream recipe. You get a bonus Pumpkin Dessert Recipe along with it (dessert recipe contains nuts and eggs, but coconut whipped cream does not).

Multiple Emailers: Milkshake and French Fries

















Replacement: Healthy Blender Recipe's Raw Vegan Avocado Smoothie

















 Replacement: Whole Life Nutrition Kitchen's Strawberry Almond Smoothie


-For those who are allergic to strawberries (like me!), raspberries work great.
















Replacement: Elana's Pantry's Squash French Fries

 















Replacement: The Functional Foodie's Rutabaga Fries 


Lisa: Macaroni and Cheese















Scroll to the bottom of the page for a nut free, dairy free, soy free "cheezy" recipe.

-For those of you who are yeast free (like me!) or sticking to a paleo diet, try  Hope For Healing's Savory Squash Rissoto. The dish captures the gooey, comforting nature of macaroni and cheese, without the grains and dairy. You can even eliminate the garlic and onions (and replace them with carrot or zucchini shavings) and it's still quite delicious.

-Or, try Whole New Mom's yeast-free "Almond Feta".

Shandy's request: Portuguese Bread 
















Replacement: Gluten Free, Paleo Irish Soda Bread

We're mixing ethnicities here, but hey, that's okay.

I would bake this recipe sans the raisins. And remember, if you are allergic to eggs, you can replace each egg with "Flax Eggs" or 2 Tbsp Chia Seeds per egg.

-For a more moist texture, sweeter flavor and a yellow color that's reminiscent of the inside of some sweet portuguese breads, try Affairs of Living's Golden Coconut Snack Cake.


Happy not-so-sinful eating.