Breast Cancer & Thermography

pinkribbonforkOctober is national Breast Cancer Awareness month.  This is a perfect time to increase your awareness of supportive steps that can be taken to lower your risk of cancer.  In addition to the seven simple steps listed below, learn about thermography, a safe, non-invasive tool to assess inflammation in the tissues, including the breasts.  Thermography is an infared thermal image that is taken by a camera that captures images of heat coming from the skin.  There is no radiation involved and it does not have any risks.  Read what our friend Jeremy Kaslow, M.D. has to say about the effectiveness and safety of thermography.  Thermography by Dr. Kaslow  If you would like a local referral for a thermography, give us a call.

In addition to utilizing thermography for assessing inflammation, genetic testing offers a better understanding of possible inherent weaknesses in ones liver’s ability to eliminate environmental toxins.  According to the American Cancer Society and the National Institute of Health 90-95% of all cancers are the result of environmental toxins and stress.  This should encourage each of us to clean up the toxins that we expose ourself to on a daily basis and make steps towards minimizing emotional and physical stress in our life.  The following recommendations are a good starting point for achieving optimal health.  Continue reading

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Instructions for Preparing Grains

Long fermented bread from freshly milled grain and soaked seeds

Long fermented bread from freshly milled grain and soaked seeds

Pulses have been a part of the human diet for thousands of years. One trait of a healthy diet is that when grains, legumes, nuts, and seeds are included they are properly prepared.  The ancients understood that in order to properly digest and fully utilize the nutrients contained in the pulses, special care and time needed to be taken in their preparation.  Some 2400 years ago Hippocrates taught that the body is affected differently by bread according to the manner in which it is prepared.

Seeds, grains, legumes, and nuts should be soaked, sprouted, fermented, or naturally leavened.   These processes neutralize the various toxins or “anti-nutrients” that are present in all pulses. Enzyme inhibitors in these seeds can block digestion, having the opposite effect of food enzymes, making digestion more difficult.  Phytic acid is an organic substance, which is present in grains and legumes.  Phytic acid blocks mineral absorption. Tannins and lectins, which are also presents, can be very irritating and damaging to the digestive tract.  Traditional preparation processes break down the complex sugars, starches, and proteins in seed foods and also begin the breakdown of cellulose, which is impossible for humans to digest.  Therefore, proper preparation makes grains, legumes, nuts, etc. more digestible and their nutrients more available. Continue reading

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Liver Pate': The Tasty Way to Enjoy Liver

liver pate'

Liver pate’ with creme fraiche

To quote our friend, Monica Corrado at Simply Being Well, “A paté is a sauté that is puréed with extra graisse.” Graisse is fat. As in fat-soluble rich, raw cholesterol-laden, nutrient-dense animal fat. Yes, butter, ghee, cream, duck fat, tallow, lard and egg yolks. Those highly valued sacred foods esteemed by our ancestors around the globe. So prized for its life-giving qualities that no warrior nor preconception couple turned it down. The wisdom of the ancients understood that the fat of the animals contained the nutrients vital to vibrant health.

And so we couple this fat with liver to create a delicious and nutritious delicacy known as liver paté. It is well established that liver is the most nutrient-dense of all traditional foods. Liver contains high amounts of vitamins A, B (especially B6 and B12) and D. Additionally liver contains key minerals such as copper, iron and zinc along with antioxidants. Liver has long been valued by cultures because of its life-sustaining properties and should be a regular part of every preconception person’s diet and especially that of pregnant women. We recommend liver Continue reading

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Make Your Own Almond Milk

almond milk on wooden tableSensitive to dairy and looking for a refreshing drink to start your day? Here’s a great alternative to the processed packaged almond milk that usually contains synthetic vitamin D and other unnecessary substances. Make your own almond milk. It’s easy and tasty!

1 cup of your favorite raw nuts (almond, walnut, cashew, Brazil nuts, pine nuts, or macadamia, etc.)
purified water for soaking nuts
1 tablespoon Celtic sea salt
6-8 cups purified water (depending upon desired consistency)
a few drops of almond or vanilla extract (optional)
3 teaspoons raw honey or 6 pitted dates

Put nuts in a bowl filled with water to cover by 1-2 inches and Celtic sea salt. Soak for at least 7 hours. Drain and rinse soaked nuts. Place in a blender with fresh purified water, raw honey or dates and almond or vanilla extract, if desired.  Blend until creamy, about 2 minutes, and strain the milk using a thin dish towel placed in colander or a cotton bag.  When refrigerated, nut milk keeps 2-3 days. You may save the remaining almond pulp and use on soaked oatmeal or combine with coconut oil to create a facial exfoliant.

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Kim-chi to Your Defense

kimchiHow much do you value your probiotic foods? According to Mark McDonald of the New York Times Koreans considered it a “national tragedy” in 2010 when they experienced a cabbage crop failure. Protect your gut and your overall health by starting a batch of kim-chi or sauerkraut today. Kim-chi is easy to make and is a wonderful addition to a real food diet. It will take you about 20 minutes to prep and save you dollars over purchasing real kim-chi in the markets.

For more detailed information about this bacteria-building food, read The Kim-chee Cookbook by Lauryn Chun, The Art of Fermentation by Sandor Katz and Nourishing Traditions by Sally Fallon. Enjoy our variation of Sally Fallon’s kim-chi recipe below. We’ve spiced it up a wee bit to warm you up and bring down inflammation in the gut.  Continue reading

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Ahh…Oxygen!

Did you know that deep breathing speeds up your metabolism and helps you lose weight?  In fact, your body needs oxygen to burn fat.  If you are deficient, your body will create the type of cells that don’t need as much oxygen.  They are called fat cells.  According to Pam Grout in Jumpstart Your Metabolism, breathing in more oxygen and breathing out carbon dioxide can also improve your energy level and reduce stress, especially anxiety.

Breathing properly also helps your body remove toxins.  About 70% of the toxins from cellular metabolism normally exit through your lungs.  This is hampered by shallow breathing.  Toxins are acidic causing your acid-alkaline balance to move to the acid side of the scale which can create water retention.  Your body will retain water to dilute toxins.  So, to rid yourself of that extra water weight, breathe!  Breathe into your belly throughout the day.  There are many different breathing exercises in Jumpstart Your Metabolism to help you get back on track.

Deep breathing along with a nourishing traditional diet, appropriate exercise, emotional health and gentle detoxification are the keys to a happy, healthy life!  Please contact Biodynamic Wellness at (858) 259-6000 if you need assistance attaining a higher level of health and well being.

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