HERB OF THE MONTH

Astragalus membranaceus

Astragalus root, or Huang Qi, has been used in Traditional Chinese Medicine for thousands of years. It wasn't until it was researched by the West and shown to have immune enhancing properties that it became more commonly known.

Astragalus has a multitude of positive effects on the body. It strengthens the immune system, protects the liver from toxicity and some studies show that it has anticancer effects.

Astragalus root can be taken in tincture form (herb is diluted in alcohol) or made into a stock for soups as in 'Change of Season Soup'

Change of Season Soup

With Spring approaching it is sometimes difficult to slough off the remains of the Winter season - physically and metaphorically! 

Here's a soup that will pick you up and help support your immune system during seasonal transition times:

Using equal parts of each herb (2-3oz ea.), combine:

Codonopsis pilosula root (Dang Shen)

Astragalus root (Huang Qi)

Dioscorea villosa (Wild Yam)

Chinese Lycii berries (Lyceum)

These herbs can be found in Asian herb shops and sometimes even come pre-packaged for convenience. 

The soup is to be taken 2 weeks leading up to the change in season and can be taken simply as a broth that you sip continuously throughout the day, or used as a stock for soups.

Enjoy!

The Detox you've put off...

Detoxify today, feel better tomorrow... (well... maybe not exactly tomorrow...)

Demystifying the elusive detox doesn't have to be as difficult as it seems at first. 

It doesn't have to involve a bunch of different boxed supplements, or cayenne pepper, or only liquids. 

In fact, not only can detoxification can be much much easier than that, it can be something gentle that you incorporate gradually. It can be a seasonal affair that you implement quarterly to help ease your transition into Spring, or Winter. It can be more specific dietary changes and restrictions that you apply for a specified amount of time. But whatever way you choose to detoxify in this toxic world, it is something that we all could use!

In my opinion, gradual detoxification is the healthiest way to detoxify. Radical detoxification, while it certainly has its place (as an adjunct to Cancer treatment, for example) is too extreme for those of us blessed with relatively good health.

Here's how I choose to detox seasonally:

Eliminate wheat, dairy, meat, alcohol, caffeine, refined sugar, refined carbohydrates, and anything canned or that comes in a box (this is pretty much covered by the previously listed restrictions.)

These foods are, to speak generally, pro-inflammatory. The aim is to take the burden off the gastrointestinal tract, the liver, and the kidneys. 

This may sound extreme - but it really isn't that hard. All it takes is a little preparation and a stocked fridge. The aim is certainly not to go hungry!

These changes leave room for almost anything that grows in the ground! Fruits and vegetables in abundance. (All preferably local and organic.) Brown rice. Nuts and seeds. Healthy oils. Seaweed.

In addition, I try to get plenty of sleep, drink LOTS of water, get my exercise in, and if you have one accessible, sauna and sweat out those toxins! 

I generally detox for 1-2 weeks and incorporate specific homeopathic drainage remedies depending on symptoms and season.

Book a consultation and we can chat about what remedies and detoxification program would work best for you!

Digestive enzymes aren't just for digestion anymore!

Aches and Pains got you down??

Studies have shown that those digestive enzymes you've been taking can be used for managing muscle pains and inflammation. 

Bromelain and other enzymes derived from pineapple have long been used as natural digestive aids. They are what is know as 'proteolytic enzymes'. 

These enzymes help your body break down protein. A lesser known fact, however, is that Bromelain also acts as an anti-inflammatory, reducing pain and increasing mobility! 

People generally take their digestive enzymes with meals to aid in bloating, gas and general indigestion. Taken away from food, however, digestive enzymes have shown to be effective in pain management.  

Eat that pineapple!

HERB OF THE MONTH

Cinnamomum Zeylanicum

Cinnamon is certainly not uncommon to most. In fact, it is widely used as a spice in a variety of different cultures...delicious in Middle Eastern savory dishes, Mexican chocolate, decadent North American sweets....

Pharmacologically speaking, Cinnamon has many actions and it is one of the few spices that can be consumed directly. 

Cinnamon is what is considered 'warming'. Perfect for these cold winter days! 

It has been often used to treat gastrointestinal disturbances and is high in anti-oxidant activity. 

Cinnamon also has anti-microbial properties and therefore has been used in the prevention of colds. Perhaps that's why cinnamon 'hearts' are so popular in February? (in addition to their festive shape)...just a thought!

Cinnamon has also been used in the treatment of Type II Diabetes and Insulin resistance. ... so never mind the comment regarding the candy hearts! 

Sprinkle a little on your morning breakfast to help with those afternoon crashes.

Re-thinking Seaweed...

Dulce, Kombu, Hijiki... there are so many different varieties of seaweed it can be difficult to differentiate between them! There is one common element, however, and that is how healthy they are for you!

Here's a quick and dirty list giving you the in's, out's and how to's of a few different types of seaweed:

Dulce: eat it straight from the package! tasty sea flavour (most obviously). packed with a slew of vitamins and minerals including iron, magnesium and beta-carotene to name a few.

Nori: sold as flat sheets. rich in iron, iodine and an excellent source of vitamin C. used in making sushi. maki roll anyone?

Kombu: sold as dried flat rectangular pieces. used to make the stock for miso soup. exceptionally rich in iodine. very often used in the treatment of thyroid conditions. excellent source of iron, magnesium and folate.

Hijiki: sold as dried, thin, coarse strips. slight bitter taste. excellent source of lignans (anti-cancer) soak the hijiki in water, soy sauce, ginger and a bit of sesame oil overnight to restore its juiciness. Then just put a pinch on your favourite rice bowl. tada! dinner!

Oils: Healthy choices!

Oils, Oils, Oils... 

They sure have a hard time being popular! Fattening, greasy, artery clogging....

The truth of the matter is, incorporating oils - the right oils - into your diet can help reduce cholesterol and blood pressure, can prevent cancer and even help assist in the assimilation of other nutrients in the body.

Although organic varieties don't add nutrition, per se, they do cut down on toxic chemicals and pesticides.

Here are a few of the top players:

Walnut Oil: 

Delicately roasted flavour to the oil but slightly more costly. Because it has a relatively short shelf life, keep it refrigerated to avoid it going rancid.

Walnuts contain omega 3's, magnesium, potassium and Vitamin E. 

Serve it cold or barely warmed.

Olive Oil: 

Yum! Extracted from the olive tree's fruit. Slight grassy flavour. Opt for virgin and extra virgin varieties which are mechanically extracted without chemicals or heat.

High in monounsaturated fats and antioxidant rich plant compounds. Lowers LDL cholesterol.

This oil works best in no-heat cooking. Remember, with any oil, if it smokes, the heat is too high!

Canola Oil:

Neutral taste and fairly heat tolerant.

High in unsaturated fat, canola oil also contains a fairly low saturated fat content.

This oil works best to cook with as well as in baking. 

Flaxseed Oil:

Rich, nutty tasting oil extracted from the flax plant.

Store in refrigerator to preserve flavour. 

Like walnut oil, flaxseed oil is a great source of ALA (Great for vegans or anyone who doesn't eat enough fish)

Flaxseed oil doesn't hold up to heat. Use it in pesto dishes or as a salad dressing!

Grape Seed Oil:

A byproduct of winemaking. Clean flavour. 

Grape-seed oil is high in Vitamin E and flavonoids, antioxidants that may help reduce the risk of stroke and coronary artery disease.

Look for organic varieties as some manufacturers often use harsh chemicals to extract it. 

It's ideal for sauteing because of its resistance to high heat.

Remember - since most oils are sensitive to heat and light - either refrigerate or store them in a cool dark place. 

Enjoy eating! 

In good health, 

Stacey Welton, ND