By Guest Contributor, Dr. Laurel Standley

All of us want healthy living for our families and ourselves. Yet we are exposed to many toxins at home, at the office, and outdoors. As a society, we have produced more than 80,000 chemicals over the last several decades and that number is rapidly increasing. Not all of these are toxic, but we actually know very little about the health effects of most chemicals that are used in making consumer products or present in pollution. What we do know is that many of them are linked to serious health issues, such as heart and lung diseases, cancer, brain impairment, autoimmune disease, infertility, as well as birth defects.

While it isn’t possible to avoid all toxins, choices we make related to transportation, nutrition or products we buy, can determine how much toxic exposure we receive. And just as we humans are exposed to toxins in the home and environment, so are our companion animals. New studies are finding many of the same toxins in cats and dogs as have been detected in humans. In addition, evidence is emerging that some of our pets’ health problems are associated with those toxic exposures.

How do we understand where these toxins come from and what should we do to ensure a healthy home? Answering the first question helps us come up with some guidelines for making choices to reduce daily exposure to toxins. I hate to say it, but toxins are present in personal care and household products, food and water, and indoor and outdoor air. Obviously you can’t stop eating, drinking, or breathing so let’s narrow it down more.

Food and water can carry toxins that are either used intentionally for pest and disease control or accumulated from the environment and during cooking. Eating fatty products from animals, such as high-fat dairy, butter, and meats, is one of the key ways we are exposed to fat-soluble toxins such as dioxins, organochlorine pesticides, and polychlorinated biphenyls (PCBs). Because it can take decades to clear these chemicals from our bodies, it is important to minimize exposure from these sources. The best approach for getting needed fats is to eat more from vegetarian sources and less from animal-based sources, as toxins can accumulate in the fat of animals.For fish oils, which are a good source for the omega-3 fatty acids considered important for heart and brain health, choose cleaner fish from guides such as www.nrdc.org/health/effects/mercury/guide.asp or from reputable sources of distilled oils.

Packaging for foods, whether cans, plastic wrap or plastic bottles, has been found to be a major dietary source for several chemicals that are reproductive toxins. Recent studies show that these chemicals can be cleared within a few days if the exposure is reduced, which is good news. But our exposure to these chemicals is widespread so it is important to switch to fresh, non-processed and organic foods to reduce your toxic intake. The best approach for reducing your exposure to water-borne toxins is to filter water through charcoal-based systems and avoid plastic bottles.

Personal care and household products are not well regulated and may contain toxic ingredients or contaminants linked to certain cancers and reproductive health issues. While we are just beginning to assess the health effects of the many ingredients present in these products, some organizations have developed web-based guides that can help you buy safer products. A couple of the more useful guides include: www.GoodGuide.com and the Safe Cosmetics Database at www.ewg.org/skindeep.

Many people spend the majority of their time inside their home or in office environments. And unless you live in a heavily urbanized area, studies have shown that indoor air is more contaminated with toxins than outdoor air. The best approach for improving indoor air is to remove toxic products from your home and garage and ventilate fumes from cooking, heating, and attached garages. Placing several indoor plants in each room is also a wonderful way to clear toxins from the air.

This doesn’t mean that breathing outdoor air pollution doesn’t also factor into our exposure to toxins. It is particularly important to avoid exposure to air pollution, which has been linked strongly to heart attacks, stroke, and lung diseases such as asthma. Several ways to reduce your exposure when outdoors include:

• commuting or exercising before traffic becomes heavy;
• living away from major transportation corridors; and
• driving with your vent on recirculate while in traffic, particularly when following diesel trucks.

So while you can’t shield yourself and your family from all toxic exposures, taking the actions discussed above can help. Furthermore, shopping for authentically green items will both reduce your exposure to toxins and shift manufacturers toward producing safer products.

Dr. Laurel Standley, Principal of Clear Current LLC, is a scientist with a passion for creating a sustainable, nontoxic world and author of the new book ‘#Toxins Tweet: 140 Easy Tips to Reduce Your Family’s Exposure to Environmental Toxins’ (Available on Amazon or at www.happyabout.com/thinkaha/toxinstweet01.php).

What’s better than a hot bowl of homemade soup during a cold winter day? Almost every culture throughout history has used bone broth for its nutritional significance, versatility and overall deliciousness. Chinese medicine practitioners use bone broth to strengthen the kidney, support digestive systems and build blood. The term “Jewish penicillin” is used for chicken soup, known to inhibit cell inflammation and mitigate cold symptoms. And the English sip beef tea, or beef broth, used since the Victorian era.

While modernity touts store-bought stock as more convenient and easy to use, it rarely carries the health benefits of homemade broth, which has been touted by alternative healers such as acupuncturist Chris Kressler; food activist Jenny McGruther; and author and co-founder of the Weston A. Price Foundation Sally Fallon (who’s videos we feature in our resources section).

Simply put, bone broth is homemade stock made from animal bones such as fish heads or oxtails. You can use whole turkey or fish carcasses or parts of lamb, pig, venison – or any other animal of your choosing. The point is to simmer the bones (typically from one animal) in water for hours or days. The longer you cook it, the more nutritious it gets and the bette the product breaks down and pulls out all the nutrients.

Bone broth is known as a super food. The cooking process breaks down bones and connective tissues – including proteins, minerals and fat – that heal the body in various ways. And because bone broth comes from pure nature, it’s sometimes more beneficial than taking supplements, especially for people with severe digestive problems.

When you ingest bone broth, it feeds the body with collagen, which is the building block of cells to bones, ligaments, cartilage and the brain.  Gelatin, a form of collagen used in food, is used (among other benefits) to help digestion because the liquid gets absorbed into the body quickly and without much effort. Making bone broth excellent for people with food sensitivities and gastrointestinal disorders because it is usually very safe and tolerable for the body.

There are other virtues of bone broth. Bone marrow helps the immune system by carrying oxygen to cells in the body.  Minerals such as calcium and phosphorus are essential for maintaining healthy bones and generating energy. And using cartilage-rich bones such as knuckles and chicken feet is said to be effective in treating arthritis and other degenerative joint diseases.

For example, people with Celiac disease who suffer from a variety of digestive problems due to an intolerance to gluten, often find bone broth is a way to superfeed the system without causing digestive discomfort. I have even started prescribing it to my patients who cannot digest supplements comfortably.  In this example, the immune system has become so hyper-vigilant in attacking gluten stressors, that it may also attack beneficial foods such as celery, navy beans and chicken. The body uses the collagen and other connective tissues in the broth to rebuild the damaged tissues like the intestinal lining. In this way, the bone broth heals the gut without irritating the body.

When making your own tasty broth, bones, are readily available from your neighborhood butcher for very affordable prices. Be sure to use the bones and other materials from grass-fed beef, wild-caught fish, or pasture-raised chicken. This will ensure the fat in the broth is less inflammatory and of higher nutritional value. For more on how fat can be inflammatory, check out my video.

At Auer Integrative Health, we have teamed up with Chef Molly Holbrook founder of Organicopia in San Jose to provide us nutrient rich bone broth.  If cooking down bone broth for days is not your idea of fun, contact us about ordering from Organicopia.

In Health,

Dr. Auer

By guest contributor Chef Molly Holbrook of Organicopia.

The holiday’s are about indulgence, there’s no doubt about it. However, just because we love to indulge doesn’t mean we need to throw out the healthy habits we’ve implemented over the year.

There are wonderful recipes and soulful dishes you can create that won’t make you feel like you’re skimping on the decadence.

Let’s start with the Turkey and Gravy:
Thicken your gravy with cornstarch instead of flour. Season it with citrus, fresh herbs and shallots.

Cranberry Sauce:
Good, fresh cranberry sauce is incredibly easy and rewarding to make. The berries quickly pop under heat and release lots of pectin for beautiful texture and a bit of crunch.

Stuffing:
Wild rice stuffing flecked with pecans and dried cherries offers another whole-grain medium. Be sure to cook the rice to al dente first before assembling the stuffing to bake—this way, the grain cooks to the right consistency. If you’re worried about mushiness, start with a pilaf method: Sauté the grains in a few teaspoons of oil for a minute or two. The oil coating helps prevent over absorption.

• • Gluten-Free Tip: Use a gluten free stock or try making your own. Boil chicken or turkey with onions, garlic, thyme carrots and celery in a crock pot the night before. Cook it for a minimum of 12 hrs. and a maximum of 24. You’ll get luscious and golden stock that you can refrigerate for up to 3 weeks.

Veggie Side Dish:
Brussel sprouts are my favorite side dish accompaniment to any meal. Try brussel sprouts with pancetta and shallots. It’s a flavor-packed veggie that is both meaty and nutty when sautéed or roasted.

• • Gluten-Free Tip: Use a gluten-free chicken broth or try making your own.

Potato Side Dish:
Try making truffle-scented pommes Anna. A small amount of truffle oil infuses the whole dish with loads of earthy essence. If you don’t have truffle oil, you can use olive oil for a more subtle flavor.

Dessert:
Ginger pumpkin pie with-out the crust: Ginger and coconut add warm, flavorful accents to this Thanksgiving classic. If you’d like a dollop of something creamy, top with home-made whipped cream

• • Gluten-Free Tip: Forget the crust; just make the filling. Divide it and bake it in individual ramekins.

DATE: January 11, 2012

TIME: 6:00pm-7:30pm

LOCATION: TBA, San Jose CA

RSVP HERE

It’s that time of year again, when holiday cheer tempts us with endless trays of pastries, cup after cup of eggnog, and various libations to celebrate the conclusion of the year. By January 1st, most of us have our fill of “holiday merriment” and put out attention towards New Year’s resolutions to improve our health. But for many of us, these resolutions to eat healthier and loose weight don’t honestly last much further than January. However, under going a 21-day detox cleanse can be just the thing that jump starts resolutions and helps make them stick.

But it’s not just the holidays that exposes us to external toxins. Our bodies contend with chemicals found in processed foods, cosmetics, pesticides, and environmental pollutants everyday. At the same time, we internally produce waste byproducts through normal metabolic functions, that are often not flushed from the system as well as they could be. Although our bodies are designed to release internal and external toxins naturally, there is no living system that has the ability to rid itself completely of all the toxins and waste products it encounters. Over time, this build up leads to an ever increasing toxic load, which may contribute to various medical conditions.

The Benefits

While the benefits to detox programs vary from person to person (depending on the types of toxins being expelled) the overall improvements to health include:

• Improved weight management or weight loss
• Increased energy/vitality
• Better digestion
• Less bloating
• Clearer skin
• Shinier hair
• Better sleep
• Clearer thinking
• Disappearance or lessening of past conditions

We will cover:

• Knowing what detox program is right for you
• Avoiding possible detox side-effects
• How it works improve overall biological function
• Why it accelerates the body’s healing process

It’s the start of a new year, so it’s a great time to get “rid of the old” and get a fresh start for your body, health, and spirit!

More on detoxification here>>

Take the Detox Quiz>>

RSVP HERE>>

Why Gluten Can Be Harmful to Your Health

The basics of how gluten effects our body’s systems

How Gluten Breaks Down

How our bodies breakdown gluten and why many of us experience adverse effects when we eat wheat

How Gluten Causes Celiac Disease

The science of gluten and Celiac Disease.

What is Gluten Sensitivity?

The difference between Celiac Disease and Gluten Sensitivity

How does Gluten Affect You? Try the Elimination Diet

One way to find out how to find out if gluten causes adverse health effects, is to elimination it and other culprits from your diet

The FDA has presented a troubling issue regarding nutritional supplements. A GUIDANCE issued by the FDA calls for such incredible constraint on the supplement industry that, if enacted, could truly have a profound effect on the availability of a vast array of products.  Since virtually all of us, including myself, use dietary supplements, I urge you to take immediate action by sending the attached letters to your representatives.  I believe faxing is the best way to be heard, but email works as well. We will have the largest impact the more personal we make these letters.

DEADLINE IS DECEMBER 2, 2011 FOR COMMENTS – The FDA is proposing certain regulations to impede, restrict, and ban dietary supplements. This has happened in Europe and other countries.  Please help to stop it from happening in America!

Follow this link for government contact information including mailing addresses and fax numbers for your Senators and Representatives. Feel free to contact me at dauer@doctorauer.com if you have any questions.

Highlights of the Guidance Document

In order to market a product that contains a new dietary ingredient, manufacturers will be required to submit a tremendous amount of information concerning historical use of the ingredient or conduct a multitude of animal and human studies which are overly burdensome and costly. Establishing such excessive requirements is both contrary to Congressional intent and unnecessary given the safety record of dietary supplements over the past few decades.

Any change in the manufacturing process of a dietary ingredient that results in chemical alteration of such ingredient or a change in specifications of the ingredient, regardless of how insignificant the alteration or change is, will require the submission of a NDI notification. This will discourage manufacturers from using the most advanced and efficient manufacturing technologies and pursuing methods that can improve the safety and effectiveness of dietary supplement products.

Any increase of the amount of a dietary ingredient in a dietary supplement or any change in formula of a dietary supplement, regardless of how minute or insignificant, will require the submission of a NDI notification. This will discourage the innovation of new products.

Related News Coverage:

The Intel Hub: RED ALERT: FDA Set to Ban Your Supplements (VIDEO)

Organic Consumers Council: FDA Extends Comment Period for Dietary Supplement Takeover Proposal

Sample Letter

To [Elected Representative]:

My name is  , and I am a constituent in your District.  I am deeply concerned about the Food and Drug Administration’s (FDA) recently issued Draft Guidance document entitled New Dietary Ingredient Notifications and Related Issues.

Dietary supplements are an important part of my and my family’s health-maintenance routine.  We consider access to affordable supplements to be a crucial part of our healthy lifestyle to mitigate the need for expensive medical procedures and promote good health to improve and extend our lives.

The FDA’s issuance of its draft Guidance is very troubling because it signals a dramatic shift in its policy towards dietary supplements, and I believe the FDA is attempting to establish a system of pre-market approval for these products.  It has been nearly two decades since enactment of the Dietary Supplement Health and Education Act of 1994 (DSHEA).  Back then the industry was in a fight for its life because of the FDA’s insistence on using the vague standards in the food additive provisions as a means of removing from the marketplace ingredients it disapproved of even for reasons unrelated to safety.  The FDA abused its authority, and through a lot of hard work, we won the battle.

Now we find ourselves having to defend the very existence of this industry once again.  While DSHEA purposely had drafted in it, a sensible and reasonable system by which the agency must be notified of the marketing of a new dietary ingredient and the basis for which the manufacturer believes that a dietary supplement containing such dietary ingredient will reasonably be expected to be safe, the FDA has taken positions in its draft Guidance that indicate that it intends to treat dietary ingredients as food additives once again.  Even more disturbing, is FDA’s insistence that any change in the formula of a dietary supplement that contains a new dietary ingredient will require the submission of a NDI notification.  The agency has announced its intention that all dietary supplements containing new dietary ingredients be pre-cleared by the FDA.  This is contrary to Congressional intent in passing DSHEA.  If the FDA deems it necessary to make such drastic changes in the way dietary supplements are regulated, I think it should have to go through Congress.  This is a bureaucracy that is out-of-control. It would needlessly restrict access to safe dietary supplement products, and is a job killer for the dietary supplement industry.

As a concerned constituent in your District, I am requesting that you do everything in your power to stop the FDA from enforcing DSHEA in a manner that is contrary to Congressional intent and in a manner that has the potential to destroy an industry that has brought so much good to so many people.

Sincerely,

[Your name]

Contact Information for US Congressional Representatives

Follow this link for government contact information including mailing addresses and fax numbers for your Senators and Representatives.

In the last 100 years, we have seen dramatic increases in chronic inflammatory conditions, as well as degenerative diseases, and there seems to be no end in sight.  Contemporary life – with its constant barrage of pollution and high stress – certainly plays a role, but research points to something else. Studies show that many modern-day illnesses and disorders such as; Attention Deficit Disorder (ADD), Attention Deficit Hyper-Activity Disorder (ADHD), Autism, Anxiety, Anemia, Cancer, Crohn’s, Depression, Dermatitis & Skin Disorders, Allergies, Epilepsy, Hashimoto’s Thyroiditis, Irritable Bowel Syndrome (IBS), Lupus, Multiple Sclerosis, Migraines, Rheumatoid Arthritis, and Schizophrenia can often be traced to the high protein wheat we eat today. In addition, these health problems may be exasperated by the fact that our exposure to gluten has reached a level never seen before in our evolutionary history.

In Part 1 of this series, we covered what gluten is, the obvious and not so obvious places it can be found, and the evolutionary and historical context of these grains. Here in part 2, we look at the science behind gluten’s inflammatory effects and why it effects some of us and not others. In Part 3, we’ll cover Gluten Intolerance vs. Gluten Sensitivity and explore the issues with mainstream testing methods and why you might be gluten intolerant or sensitive even though your test results came back negative.

A Move From Low to High Gluten Content

It is important to understand that the wheat we eat today is not the same as the wheat our forefathers ate. Theirs was a simple grain.  It contained low levels of gluten and was fairly difficult to mass harvest prior to the agricultural revolution. Gradually over the centuries, this simple wheat was cultivated into a high-protein, high-yield crop, leading to an ever decreasing genetic diversity. Furthermore, most wheat strains we consume in the United States today are genetically altered, leaving us with highly cultivated versions of wheat that are relatively new to our bodies from an evolutionary perspective. Read more about these aspects of wheat in Part 1.

Gluten and Our DNA

Much of the “toxicity” that we see with gluten today is due to the molecular structure of gluten and the response it prompts in the immune system for individuals possessing certain genes. Our immune system is comprised of white blood cells that have certain patterns of proteins on their surface. These proteins are known as humanleukocyte antigens (HLA), one of which is DQ. Research shows that Celiac disease and many autoimmune conditions occur most frequently with the expression of certain HLA-DQ serotypes. Each of us have two copies of HLA-DQ. There are 9 serotypes of DQ,  so each of us is basically DQx/DQx, where x is a number between 1 and 9. We receive one serotype from each of our parents and then each give one of our two serotypes to our children, hence it is easy to see how the DQ genes pass through families. This is why having a family history of Celiac’s or an autoimmune disease increases one’s chance of developing one of these conditions drastically. The two serotypes that are estimated to be present in 98% of all people expressing Celiac’s disease are HLA-DQ2 and HLA-DQ8.

The 2 and 8 serotypes are believed responsible for priming the immune system in recognizing gluten as a foreign protein and prompting an immune response by producing antibodies, allowing for a quicker more devastating attack the next time gluten is digested in the body. Strikingly, the genes responsible for this reaction are not rare. Based on current research, they may be present in up to 60% of Americans. It is understandable why mainstream medicine classifies gluten intolerance primarily as a genetic issue, but more and more research is surfacing on other factors why gluten might be harmful to our bodies, even if we don’t have a genetic predisposition.

Gluten’s Peptides, Amino Acids and Inflammation

In addition to the genetic sensitivity many of us express when exposed to gluten, the molecular structure of gluten itself plays a role in some of the detrimental effects it may have on our health. Most of us know that wheat is broken down into the protein gluten, but many are unaware that gluten is further broken down into many different components such as gliadins, gluteomorphins, glutenin, lectins and wheat germ agglutinin. These ‘sub-proteins’ of gluten are often highly toxic to our systems due to their polypeptide or peptide chain structures.

Check out the full breakdown here>>

One of the most prevalent peptides in gluten containing grains are gliadins, specifically alpha gliadin 33-mer. There are other gliadins such as beta, gamma, and omega and one can react to any of them, but standard testing only addresses alpha gliadin 33-mer. Research indicates that the 33-mer sequence is very difficult to be broken down by the human digestive system. But by far the biggest issue is that the amino acid sequence of the 33-mer structure closely resembles amino acids sequences found in human tissues, such as the thyroid gland or the small or large intestine. This is detrimental to our bodies as any antibodies produced against gliadins will also turn on our own tissue by a process called molecular mimicry. The resulting chronic inflammation and constant barrage on the targeted tissues is the cause for many inflammatory and degenerative conditions and is one of the connections between gluten intolerance and most autoimmune diseases such as Hashimoto’s Thyroiditis, to give but one example.

It is important to understand that in autoimmune conditions the tissue that is being targeted such as the thyroid in Hashimoto’s is not the problem. The issue is a hyper-vigilant immune system that is attacking your own tissue. Sadly, mainstream medicine often only addresses the targeted tissue by giving in this example thyroid medication, even though the thyroid is simply the victim of a much larger problem.

Another link to why the immune system becomes hyper-vigilant is that the digestive system is also targeted as the antibodies start attacking the villi in the small intestine, thus reducing the body’s ability to absorb nutrients. Left unchecked, this condition can result in Leaky Gut Syndrome, where the walls of the small intestine become inflamed and the tight junctions become permeable to undigested or partially digested proteins which are then able to leak into the blood stream through the damaged intestinal wall. These foreign invaders in the blood stream prompt the response of the immune system and production of more and varied antibodies against these protein molecules, resulting in food sensitivities, allergies, and over time autoimmune conditions.

Now that we understand how gliadins play into the picture when dealing with gluten intolerance, we need to address the other peptides that are equally or even more detrimental to our health. One of these peptides are gliadomorphins. They are an opiate like substance that is found in gluten containing grains and in dairy products in the form of casiomorphins. These substances are toxic to the brain and are highly addictive as they act as opoids. Not only do they result in neural degeneration and inflammation causing brain fog, anxiety, depression, and dementia, but they are the primary reason why these foods can be so addicting and cause cravings like no other. This is why it can often be very hard or almost impossible for some people to stop eating bread, dairy, and processed foods.

Lectins are another breakdown component of all grains, but they are also found in seeds, nuts, dairy, and the nightshade family such as potatoes and tomatoes. Lectins are glycoproteins and are often referred to as antinutrients as they often have harmful affects on the body. Gluten containing grains contain the lectin Wheat Germ Agglutinin (WGA) which is commonly found in the often praised whole grains, especially when sprouted. I know this is contrary to what we hear as sprouted whole grains are believed to be one the most healthy versions of wheat, but sadly it’s one of the most detrimental to your health if you have gluten intolerance or sensitivity.

What is unique about the WGA glycoprotein is that it can afflict direct damage to the majority of tissues in the human body without requiring a specific set of genetic susceptibilities and/or immune-mediated articulations.[1] Current research shows that it causes some of the most severe symptoms, even more so than reactions to gliadins, but it is not typically tested for by mainstream medicine when diagnosing for gluten intolerance. This means that some people may suffer heavily for decades and never get diagnosed since no once checks for WGA. Each grain contains about 1 microgram of WGA. According to the U.S. Centers for Disease Control it takes only 500 micrograms to kill a human. A single, one ounce slice of wheat bread contains approximately this amount of WGA, which if refined to it’s pure form and injected directly into the blood stream could kill you by causing clotting, myocardial infarction and stroke. [2] Of course, this is not a likely route of exposure and in reality we ingest WGA lectins through the gastrointestinal tract where they can cause mucosal injuries. This is due to WGA having an exceptionally small molecular size of 36 kilodaltons. The intestines will allow passage of molecules up to 1,000 kilodaltons which means the WGA can pass through the cell walls of the intestines with ease.[2]

With someone who’s intestinal barrier has been compromised due to a leaky gut or through the regular consumption of Non-Steroidal Anti-inflammatory Drugs (NSAID) which also increase intestinal permeability, the consumption of whole wheat bread and WGA can have detrimental effects on overall health. It stands to reason that the inflammation in people who are in the need for NSAID’s due to chronic inflammatory conditions might be caused by the absorption of WGA lectins in the first place.

Finally, there are other anti-nutrients such as phytates which inhibit the enzymes necessary to digest food and bind to vitamins and minerals, making them unavailable to the body. The main minerals targeted by phytates include calcium, magnesium, iron, copper, and zinc. Interestingly, many of wheats “health benefits” are attributed to containing these essential minerals, but the phytates can prevent partial or full absorption of the nutrients. Furthermore, phytates attack enzymes necessary to digest food such as trypsin for protein digestion.

It’s important to note that an immune response to gluten (and its smaller peptides) can occur in any tissue and is not limited to the digestive system.  The antibodies can attack the brain, pancreas, bones, thyroid, etc, and cause inflammation and ultimately destruction of the tissue.  Resulting symptoms include brain fog, migraines, depression, attention deficit disorder (ADD), attention deficit hyperactivity disorder (ADHD), autism, diabetes, osteoporosis, skin conditions, fatigue, nerve pain, epilepsy, GERD, Hypothyroidism, Crohn’s disease, Irritable Bowel Syndrome, and many other chronic inflammatory conditions such as lupus and other autoimmune diseases.

Within the past ten years, scientific research has begun to substantiate the benefits of a gluten-free diet. The Journal of Attention Disorders noted doctors and parents reported a significant improvement in the behavior of children clinically diagnosed with ADHD after 6 months on a gluten-free diet. In addition, research in the journal Neurology indicated that 70% of unrelenting migraines were relieved on a gluten-free diet.

As the detrimental effects of gluten on our systems continues to build up, many of us are taking matters into their own hands.  These actions by forward-thinking people are reflected in the gluten-free labels and gluten-free sections popping up all over our grocery stores. While many factors play into our health, including genetics, environmental pollution and emotional stress, our diet is often the one thing we have the most control over.  It’s also the one thing that has the most immediate effect on how we feel.  As always, I encourage you to do your own research or contact me to learn more about how a gluten-free diet might benefit your health.

In Part 3, I’ll cover Gluten Intolerance vs. Gluten Sensitivity and the differences between how mainstream medicine and functional/integrative medicine tests for gluten sensitivity.  So stay tuned!

[1] Sayer Ji. Dangers of Wheat Germ Agglutinin (WGA).   www.greenmedinfo.com

[2] Helmut Niederhofer, Klaus Pittschieler. A Preliminary Investigation of ADHD Symptoms in Persons With Celiac Disease. Journal of Attention Disorders. November 2006; vol. 10, 2: pp. 200-204.
[3] M. Hadjivassiliou, R.A. Grünewald, M. Lawden, G.A.B. Davies–Jones, T. Powell, and C.M.L. Smith. Headache and CNS white matter abnormalities associated with gluten sensitivity Neurology. February 13, 2001 56:385-388

Novak Djokovic is having the best season of his career. With an impressive 43-match winning streak, including 41 in 2011, the Serbian tennis sensation is making headlines. What’s the secret to his success? Simply put, a gluten-free diet.

Gluten sensitivity affects thousands worldwide. Wheat-based products are hard to digest, and can cause people to feel lethargic and suffer from numerous subtle yet often chronic health conditions.  Studies have shown that the removal of gluten-based foods can not only aid in digestion and weight loss, but also help individuals focus and enhance body and brain functionality.

Djokovic chalks his heightened performance up to the elimination of wheat and its by-products. When the athlete found out he was sensitive to gluten, he made the decision to cut it out completely, and the results couldn’t be better. To read more about Novak Djokovic’s success, click here.

Tennis stars aren’t the only ones enjoying gluten-free success. To learn how to serve up delicious gluten-free foods like a pro at home, visit the recipes section at http://www.doctorauer.com/resources/recipes/.

We all know that sunscreen can help protect us from harmful UVA/UVB rays, but how much do we really know about what we’re slathering on our sun-sensitive skin?

Truth be told, not enough. Not all sunscreens are created equal. Some offer exceptional, non-toxic, non-carcinogenic protection; others contain cancer-causing additives and boast false SPF levels that fail to shield us from the sun. With hundreds of brands and products on the market, choosing a safe yet effective sunscreen can be a challenge.

Fortunately, Environmental Working Group has compiled a handy list of skin-safe sunblocks and sunscreens to simplify the sun protection shopping process. This informative article also helps us understand why certain chemical ingredients are detrimental to our health, and what the numbers behind the SPF rating really offer in terms of safeguarding our skin.

So read up, and be safe and smart about getting your daily Vitamin D dose when you’re exposed to the sun!

Executive Summary

Environmental Working Group’s fifth annual Sunscreen Guide is our biggest and most fact-packed database of U.S. sun protection products ever – rating 292 brands and 1,700 products.

The highlights:

More recommended sunscreens

EWG recommends 1 in 5 of more than 600 beach and sport sunscreens, compared to 1 in 12 last year. Not because sunscreen makers are producing more superior products. Because you told us you wanted more options for safer, more effective sunscreen, we went out and found some more good ones and added them to our database.

More mineral sunscreens

Nearly 90 brands, including CVS, Neutrogena, Banana Boat, Walgreens and Aveeno now offer sunscreens with zinc and titanium. These are the right choice for children, people with sensitive skin and others who want the best UVA protection without potentially hormone-disrupting chemicals like oxybenzone or vitamin A, which may be carcinogenic on sun-exposed skin. None are sprayed or powdered, so they don’t pose inhalation dangers.

[full article here]

WHEN: June 1st, @ 6:30pm

WHERE: 20410 Town Center Ln.
Suite 150
Cupertino CA 95014

Being overweight isn’t just a matter of aesthetics. Carrying extra pounds can lead to high risk diseases such as diabetes, heart disease, high blood pressure, stroke, osteoporosis, and many more.

Many people think they have to lose the weight to get healthy and protect themselves from weight-related illness. On top of that, many if us think the formula to achieving weight loss is limiting how much we eat, burning more calories than we consume, and following a low-fat diet.

But in reality, if we work to become healthier overall, we will naturally level out to a healthy weight. A healthy body (with all its systems in balance such as hormones, digestion, etc.) will typically “auto-regulate.” This means it will shed pounds if it is overweight, or it will gain pounds if it is underweight.

Getting healthy to lose weight is not a new diet or exercise trend. It’s the tried-and-true method for lasting weight loss and long life. The key to this effortless and lasting weight management is eating foods that naturally support the body’s own biochemical and hormonal processes. With this method, you can maintain the weight you want–without ever going hungry.

Join Dr. Auer on June 1st at 6:30 in his Cupertino office to hear Dr. Daniel Auer share the secrets to making weight loss easy–while still eating as much food as you want!

During this talk, you will learn:

• Why and how the body stores fat
• The myth of calorie counting
• How the endocrine system plays a role in weight gain and loss
• What a healthy, lose-the-weight-for-good diet should look like

Please RSVP here