WHAT YOU NEED TO KNOW ABOUT HYDRATING

New research confirms wisdom of ancient strategies.  Another reason to include more fresh vegetables and herbs in your diet and to purify your drinking/cooking water.  Staying hydrated does not equate with chugging water!

Excerpts from the book “Quench” by Dana Cohen, MD and Gina Bria, pgs 47-48

“…Water science at the molecular level has the scientific community abuzz, and it’s shaping our understanding of how water functions, and more relevant for you, it is the basis of Quench…..This new science reveals that the water in our cells is a different type of water:  the same kind of water we can find in plants.  We already know that water exists as a liquid, a gas, or a solid, but new findings are uncovering a fourth, gel-like state of water, just 10 percent more viscous than the liquid state.  This change in water phases takes place at the molecular level.  We can’t see the molecular change with our naked eye, but in this state, water hydrates more efficiently.  For you, it means you can drink less liquid, yet be more hydrated.”

“Some of our best clues about what foods hydrate effectively come from extreme environments where access to abundant water is limited.  Here is where we most see humans turning to foods to supplement their water sources and hydration needs….Archeological and forensic analysis of ancient pottery from Hualcayan in the High Andes show surprising evidence that stews were the staple form of hydration.  They included gelatins released by grains….heating starch grains in the presence of water breaks down the crystalline layers and causes the starches to gelatinize, or form a viscous complex with water.  These grain-released gelatins further enhanced the absorptive and therefore hydrating power of the cooking water found in stew….Indeed, these ancient strategies of changing the hydrating power of water by adding plants such as grains, herbs, seeds, or roots were deployed throughout the ages, on all continents.  Overwhelming evidence resides in ethnographic and medieval records showing plants were used for hydration and the purification of water.  Slow-cooked stews and pottages released more gelatin, changing the molecular structure of cooking liquid.  Beers and meads accomplished the same change through fermentation and were globally used strategies to further purify, or replace entirely, contaminated or tainted waters.”

Monica’s general recommendations for implementing this information:

~Since hydration is essential for weight loss and for boosting metabolic rate, Americans need to eat more fresh vegetables, fruits , herb teas, stews, soups, cooked whole grains such as millet, quinoa, brown rice (NOT more breads, crackers, pasta, and other baked flour products AND NOT bottled juices, sodas, and sweetened and/or caffeinated drinks).

~Herb teas, smoothies containing 1 tsp of ground flax or chia seeds, freshly made vegetable juice, fermented vegetables such as sauerkraut, apple cider vinegar and lemon added to drinking water will all assist in staying hydrated without chugging excess water.

~Need help working out the details for your individual needs?  Schedule a nutrition appointment with Monica.

As a family-oriented practice, we recognize that in today’s world parents may need support in raising their families.

GrowingFamilies.life is our recommended resource for parents who may need help with parenting.  They have a series of online and in-person parenting classes for all stages of childhood.  They also have a service for asking a parenting question at contactmom.life.

Here’s more about them from their website:

“We believe all children should live in a safe world; a place of optimism and innocence; where they are exposed to all that is virtuous, good, just, noble and true.

We are a global network of ordinary mothers and fathers who accept our parenting as a personal and societal responsibility.

We are different in many ways, yet knitted together by a common cause and inspired by a shared conviction. Bringing the message of life to a global generation.”

Castor Oil Packs have a long history for treating all kinds of ailments in the world of natural medicine.  Many people have not made use of them because they can be inconvenient and messy.  Well, don’t give up on them–get a pack and lots more information from www.shopqueenofthethrones.com and start decongesting and rejuvenating your liver.  The packs are re-useable and besides the one for the liver, they have them for the thyroid and abdomen also.  Best of all, you can sleep with the pack on.   Remember to only buy organic castor oil that is in a glass bottle.  Heritage is a good brand and it is available online at sites such as vitacost.com.   The only contra-indications for use of castor oil packs are  pregnancy and lactation.

Did it ever occur to you that you would be better off just saying no to gluten?  The people who need to go gluten-free the most are the ones who cannot imagine what they would eat if they stopped eating wheat flour products.  Some don’t even know what wheat flour products are though they eat them three times a day!   Bread, pasta, cakes, cereals, pastries, crackers, and flour products of all kinds made from wheat can conveniently fill the stomach leaving little room for a variety of delicious and interesting, health-promoting foods.

The main reason I promote a gluten-free diet for everyone (not just people with auto-immune conditions, GERD, constipation, IBS, arthritis, etc.) comes from my observations of the behavior of people–even ones who are more health conscious– who don’t think gluten bothers them.  They will eat white flour products regularly because we are surrounded by them.  Today’s wheat flour  is one of the most problematic foods in the Western diet for many reasons.  (If you are not familiar with the work of Dr. Weston Price, check out the book “Nutrition and Physical Degeneration” written back in the 1930’s. While broad in depth, it includes a discussion of the devitalization of wheat in the Western diet–it tells the beginning of the story which has continued to get worse with wheat hybridization and then the  contamination of our wheat supply with glyphosate.)  Bread made with organic, freshly ground wheat that is fermented (sourdough) is the gold standard.  If you can’t have that, then just say no!

Anti-nutrients get lost in the hype of superfood promotion.  Anti-nutrients, you say?  What are those?

Most people don’t know, and if they are eating the standard American diet it is likely not an issue for them because these anti-nutrients are not in animal foods and are much lower in most highly refined foods such as white flour, sugar and oils.  But what if you are food conscious and working towards improving your health by “cleaning up” your diet?  Perhaps you are making it more “plant-based” with almond or cashew milk, green smoothies, sweet potatoes and chia seeds.  Before you dive into the world of “superfoods”, you need to know about anti-nutrients.

Anti-nutrients are natural compounds in plants that the plant makes to protect and promote growth in itself or its seeds.  They are present in seeds, leaves and roots/tubers of various plants–some plants/plant parts having very high amounts of various anti-nutrients, especially seeds.  The reason we need to be aware of them is that they can make us sick and deficient in various nutrients.  If you think about it, this makes sense as a protective mechanism for the plant.  The plant wants not to be eaten by an animal and wants to give its seeds stores of nutrients so they will grow later on.  Anti-nutrients such as phytates, enzyme inhibitors, oxalates are examples of how plants guarantee survival when good conditions for growth occur in its environment.  They have been known about and researched extensively for many decades and animal studies give us really clear examples of their possible negative impact on human health.

So the nutrient facts on the label of a food product may list so many milligrams of calcium in a serving but you may not absorb all or any of that calcium if anti-nutrients are also present in the meal.  Wow!  That means you think you are getting all this wonderful nutrition plus the phyto wonder compounds that are touted as miracle ingredients in the product infomercials, and you could be losing nutrients!

One anti-nutrient, oxalic acid, is the topic of a recent book, “Toxic Superfoods” by Sally Norton.  If you have had kidney stones, you definitely want to read this book to know what foods to avoid to reduce the formation of stones.  Some of the foods with the highest amounts of oxalic acid are spinach, swiss chard, beet greens, sweet potatoes, quinoa, buckwheat, dark chocolate, almonds and chia seeds!  And it is possible that other health problems superfood eaters–especially vegans or vegetarians-suffer from are related to an accumulation of oxalic acid in their organs, glands, muscles, eyes, etc.

In summary, in my experience studying nutrition over the years, animal foods are an important part of the human diet.  Plants are very valuable too–please don’t misunderstand– but consumers need to be educated in finding the right balance.  If you are unsure about your diet and its anti-nutrient content and the effect they could be having on your health, make an appointment for a nutritional consult.  We’re here to help.

This is one study that confirms what nutritionists have been warning about for years now.  You may appear thin and be normal weight for your height but how does your middle look?   Fat around the middle is a metabolic problem that predicts diabetes.   There’s even a name for this presentation: MONW or metabolically obese normal weight.

The very significant results of magnetic resonance measures of the visceral/abdominal fat and liver fat of middle-aged Asians is what caught my eye about this study.  Visceral fat was two-times higher and liver fat four-times higher in the metabolically abnormal (insulin resistant) subjects compared to matched controls.  Wow!

Increasing belly fat with age is a very common occurrence among Americans.  And we are seeing it show up in younger and younger people, just as type II diabetes is showing up in younger and younger people .  It is best in my estimation that we adapt our diet and lifestyle to our life stage–and we can gauge how well we are doing by taking a good look at our waists!  Making diet changes is not always easy as we are creatures of habit and habits are not easily broken.  If you need help assessing and addressing your diet and lifestyle habits, make an appointment with Monica.  The body has an amazing healing capacity if you will just work with it!