Dr. Claudia Pillow

Are you looking to shape up and slim down for summer? This deliciously nutritious gluten-free, dairy-free Cream of Broccoli Soup makes 6 cups of soup at 100 calories per cup.  And as an extra bonus, this healthy vegetable soup may help reduce stress related molecules due to its potent antioxidant levels of Vitamin C and Beta Carotene. Research suggests that antioxidants give strong protection against the damaging effects of inflammation and oxidative stress that prematurely ages the body. Eat more plants to Feed Your Body Royally.

Cream of Broccoli Soup

makes 6 cups                     prep time= 35 minutes

1 tablespoon olive oil

1 cup red onion, peeled and chopped coarsely

4 cups soup stock (low sodium)

1 lb broccoli, chopped

3 stalks celery, chopped

10 oz sweet potato or butternut squash, diced

1 bay leaf

1 teaspoon Herbs de Provence (or thyme)

1 teaspoon fresh ground pepper

1/2 teaspoon seas salt

1/2 cup chopped fresh parsley

1/3 cup coconut milk

1/4 teaspoon nutmeg

1. Preheat oven to 375F. Line a small baking sheet with foil. Toss the olive oil and red onion in a small bowl and then spread evenly on sheet and roast for 15 minutes.

2. While the onion is roasting, prep other ingredients. Add remaining ingredients (except for the parsley, coconut milk and nutmeg) to a medium stockpot. Bring to boil, add roasted onion and simmer for 10 minutes, or until vegetables are tender. Cool 10 minutes uncovered.

3. In a food processor or blender, puree soup with parsley little by little, until smooth. Pour soup back into stockpot.

4. Stir in coconut milk, nutmeg and adjust salt and pepper to taste. Heat gently until warm and serve.

Do you know the difference between Food Sensitivities, Intolerances, and Allergies?

May is Celiac Awareness Month. Gluten sensitivity enteropathy is an autoimmune inflammatory condition that refers to a group of different types of gluten sensitivity. Gluten is a protein found in wheat, rye, barley, and other foods derived from these grains. The most extreme subgroup is celiac disease, a genetic autoimmune condition. One percent of Americans are estimated to have celiac disease. When individuals with celiac disease consume gluten, their bodies have an immune response that results in damage to the intestinal villi. Some individuals who experience distress when eating gluten-containing products and show improvement after following a gluten-free diet may have non-celiac gluten intolerance, instead of celiac disease. More common than celiac disease, research suggests 10-15% of Americans suffer from non-celiac gluten intolerance. Intolerances generally worsen over time but, unlike celiac disease, there may be no damage to the small intestine. To summarize the gluten spectrum: any individual who experiences some type of reaction to gluten is gluten sensitive. Those people that are gluten sensitive and also have the genetic markers for celiac disease are gluten-intolerant, but not all gluten-intolerant individuals have celiac disease.

Wikipedia® defines food sensitivity as a negative reaction to foods that may or may not be related to the immune system or to food poisoning. It is a delayed hypersensitivity and can be caused by the absence of specific chemicals or enzymes needed to digest a food substance, or to the body's responses to certain food components both natural and artificial. In comparison, a food allergy is an immediate hypersensitive immunologic response to a food protein. It is estimated that up to 12 million Americans have food allergies of one type or another. Approximately 90 percent of all IgE-mediated food allergies are caused by the "Big 8" food sources of allergens: peanuts, tree nuts, milk, eggs, soybean, fish, crustacea, and wheat.

Symptoms of food sensitivity vary greatly, and can be mistaken for the symptoms of an allergy. While true allergies are associated with fast-acting immunoglobulin IgE responses (requiring the participation of antibodies), it can be difficult to determine the offending food causing a sensitivity because if the immune system is involved, the response is likely to be IgG mediated (a cellular reaction that requires the participation of T lymphocytes, a type of white blood cell that helps the body fight infection) and takes place over a prolonged period of time. Thus the causative agent and the response are separated in time, and may not be obviously related. A deficiency in digestive enzymes can also cause some types of food intolerances. Lactose intolerance is a result of the body not producing enough lactase used to break down the lactose in milk. Salicylate sensitivity is an intolerance to food chemicals such as salicylates or salicylate sensitivity. Salicylates are chemicals that can occur naturally in many foods. Salicylate sensitivity causes many symptoms, the most common of which are: hives, stomach pain, headaches, mouth ulcers, and it has even been linked to ADD and ADHD.

Symptoms of food sensitivities include gas, intermittent diarrhea, constipation, irritable bowel syndrome, skin rashes, migraine headaches, and an unproductive cough. Common symptoms of food allergy include skin irritations such as rashes, hives, and eczema, and gastrointestinal symptoms such as nausea, diarrhea, and vomiting. The American College of Gastroenterology estimates that 95 million Americans have gastrointestinal problems. If 12 million of the 95 million experience true food allergies, then 83 million, or approximately one out three Americans, are experiencing true food sensitivities and intolerances. Quite literally, the food we eat is making us sick. Currently, there is no cure for food allergies, sensitivities or intolerances. The only way to manage these conditions is strict avoidance of the offending food or food component.

It is not easy eliminating common foods from your daily diet, but eating a whole foods diet based on fresh (organic when possible) vegetables, fruits, nuts and seeds; wild fish, grass fed animal protein, and healthy fats (like those found in coconut oil) will reduce inflammatory reactions in most people. If you are experiencing any symptoms of food sensitivity or allergies, we recommend eliminating the common allergens from your diet that you suspect might be culprit for two months. Think carefully, do you get bloated or inflamed after eating pasta or a bagel? You may have gluten intolerance. Do you experience diarrhea after eating ice cream? You may be lactose intolerant. Keep a diary of what you eat and how you feel after each meal. After two months of eliminating a certain food, add the food back into your diet and note any physical and mental changes you experience. If you noticed a decrease in physical discomfort and inflammation, and feel in better health when you eliminated the food, you probably have sensitivity to that food. Nourish yourself and practice preventive medicine- don't eat food that makes you sick. After all, we are what we eat so FEED YOUR BODY ROYALLY!

Hail Merry's desserts and snacks are free of GMO's, peanuts, milk, eggs, soybean, fish, crustacea, and wheat. All the products are certified gluten-free at less than 5 ppm for gluten. Only the Chocolate Macaroons are free of tree nuts.

Sip your way to a happy gut with a tropical green smoothie. This yummy family favorite delivers lots of healthy omega 3 fats, immune strengthening probiotics*, plenty of anti-inflammatory alkalizing plants, and digestive friendly enzymes and spices- all for less than 300 calories. Added bonus: cheaper on the wallet than if you buy at juice bar and no added sugars. Double bonus: A happy gut is a less bloated gut, so your stomach will look flatter and feel better! Feed Your Body Royally...

1 cup unsweetened kefir (milk or coconut based)

1 small peeled banana

1 cup frozen fruit (pineapple, papaya, strawberries)

1 cup fresh greens, such as spinach

1/2 teaspoon fresh grated ginger

1 tablespoon flaxseed meal

Juice from 1/2 lemon

ice as needed

Place all ingredients in blender and process until smooth. Add ice for desired thickness. Serves 1.

*Probiotics are microscopic organisms (microflora) that help the body build long-lasting immunity to a host of illnesses and diseases, including allergies, irritable bowels, viruses, bacterial infections, and cancer.

One of the most important measurements for your health is the pH of your blood and tissues – how acidic or alkaline are you? Dr. Pillow discusses how to measure your pH and what to eat to make it more alkaline. Did you know raw coconut oil is alkalizing?

A measure of the acidity or alkalinity of a solution, called pH (POTENTIAL for hydrogen), is measured on a scale of 0 to 14—the lower the pH, the more acidic the solution, the higher the pH, the more alkaline (or base) the solution. When a solution is neither acid nor alkaline, it has a pH of 7, which is neutral. The following is a generalized list of examples of pH:

1. pH 0 - battery acid
2. pH 1 - hydrochloric acid
3. pH 2 - lemon juice, vinegar
4. pH 3 - grapefruit
5. pH 4 - tomato juice
6. pH 5 - black coffee
7. pH 6 - urine/saliva
8. pH 7 - fresh water, milk
9. pH 8 - sea water
10. pH 9 - baking soda
11. pH 10 - Milk of Magnesia®
12. pH 11 - ammonia
13. pH 12 - soap
14. pH 13 - bleach
15. pH 14 - liquid drain cleaner

Why is pH important?

Your body is able to assimilate minerals and nutrients properly only when its pH is balanced. The human body has a specific pH value, and our bodies continually strive to maintain that specific pH. In fact, each of the body fluids has a specific pH value. The blood, for example, has a more alkaline pH balance of 7.4. The saliva and urine are more acidic, averaging between 6.5 and 7.0. Optimal balance of the body’s pH is necessary to maintain overall health and prevent chronic disease. When this balance is compromised, many problems can occur and your health is compromised.

It is important to understand that we are not talking about stomach acid or the pH of the stomach. The stomach needs to be acidic to aid in the digestion of food. We are talking about the pH of the body’s fluids and tissues, which is an entirely different matter. Water comprises 80% of the body. Blood is mostly water (82%), as are your muscles (70%) and brain (85%). Your body needs water to regulate body temperature and to provide the means for nutrients to travel to all your organs. Water also transports oxygen to your cells, removes waste, and protects your joints and organs. Water is charged with negative ions (called electrons) which function as a potent antioxidant to attract free radicals and to neutralize positively-charged toxins (protons) in the blood.

The human body is composed of many different types of cells, which are composed of many different types of molecules, which consist of one or more atoms of one or more elements joined by chemical bonds. And atoms consist of a nucleus, neutrons, protons, and electrons. Electrons are involved in chemical reactions and are the substance that bonds atoms together to form molecules. The most important structural feature of an atom for determining its chemical behavior is the number of electrons in its outer shell. A substance that has a full outer shell tends not to enter in chemical reactions. By nature, atoms seek stability, so they will try to fill their outer shell by gaining or losing electrons, or sharing electrons by bonding together with other atoms.

When weak bonds split, free radicals are formed. Free radicals are highly-charged, unstable molecular fragments that may puncture cell membranes, destroy enzymes, and even break down DNA just to steal an electron from another molecule. Some free radicals occur naturally, as your cells burn food for energy (a process called oxidative metabolism). Other free radicals come from exposure to ultraviolet radiation (sunlight), radon, x-rays, pollutants, pesticides, food additives, alcohol, and other toxins. Sometimes the body’s immune system’s cells purposely create them to neutralize viruses and bacteria.

Generally, free radicals attack the nearest stable molecule, stealing an electron. When the attacked molecule losses its electron, it becomes a free radical itself, beginning a chain reaction that is disruptive to living cells. To give you an idea of how much damage free radicals can do, consider that these renegade molecules strike and fracture every single one of your DNA molecules 10,000 times a day. About 9,900 of these breaks in the DNA strand are restored to normal by DNA repair enzymes. About 100, or 1 percent, escape the enzymes’ notice. This damage accumulates over time, setting the stage for atherosclerosis, cancer, and other degenerative diseases¹.

Certain foods can accelerate the disease process, while other foods can significantly improve health because food affects the body’s pH levels. Some foods create an acidic effect within the body, while others act as alkalizing agents that can neutralize harmful acids. To be healthy, it is necessary to be in a state of acid-alkaline balance². Over acidity of fluids due to diet³ in the body reduces the potent antioxidant function of water, thereby weakening all body systems. A healthy body maintains adequate alkaline reserves to meet emergency demands to neutralize excess acids. When excess acids must be neutralized, our alkaline reserves are depleted leaving the body in a weakened condition. To counteract the cellular problems caused by mild acidity, the body’s innate mechanism of self-regulation draws upon its alkalizing mineral stores of calcium, magnesium and potassium, within the musculoskeletal system. Consistent withdrawal of these alkalizing minerals due to excess acidity can lead to osteoporosis (a common bone disease that occurs from the thinning of bone tissue and loss of bone density over time), spinal degeneration, tooth decay, dry skin and nails, and rheumatism⁴. A pH-neutral diet is vital to the strength and maintenance of the musculoskeletal system.

Cellular problems also lead to premature aging of cells because the body’s organs become weakened from mineral withdrawal. In the brain, impaired mental acuity and memory problems can result, contributing to dementia and early Alzheimer’s disease.

Even mild acidity in your body can over time cause such problems as

• Weakened immune system, increased stress, and higher blood pressure
• Gastrointestinal disorders such as diarrhea, constipation, bloating and gas
• Cardiovascular damage, including the constriction of blood vessels, clogged arteries, weakened veins, and the reduction of oxygen
• All forms of cancer
• Unwanted weight/fat gain and obesity
• Insulin disorders and diabetes
• Liver, bladder, and kidney conditions, including kidney- and gallstones
• Neurological diseases: MS, ALS, Parkinson’s, Alzheimer’s
• Premature aging, frequent headaches, sinusitis, constipation, and hemorrhoids
• Osteoporosis, weak and brittle bones, hip fractures, bone spurs, and calcium deposits
• Osteoarthritis, joint pain, aching muscles, and lactic acid buildup
• Hormonal imbalances, prostate problems, and adult acne
• Low energy, chronic fatigue, and fibromyalgia

Is your body neutralized?

To be neutralized means your personal chemistry is in balance so that you are strong and healthy. You can check your personal chemistry by measuring the pH of your urine or saliva. pH strips are used to measure pH. By using pH test strips, you can determine your pH factor quickly and easily in the privacy of your own home. If your urinary pH is between 6.5 and 7.2 your body is functioning within a healthy range (it will be lower in the morning). If your saliva stays between 6.5 and 7.5 all day, your body is functioning within a healthy range. The best time to test your pH is about one hour before a meal (first thing in the morning) and two hours after a meal (before going to bed).

Urine pH: Urine testing indicates how well your body is excreting acids and assimilating minerals, especially calcium, magnesium, sodium, and potassium. These minerals function as “buffers.” Buffers are substances that help maintain and balance the body against the introduction of too much acidity or too much alkalinity. Even with the proper amounts of buffers, acid or alkaline levels can become extreme. When the body ingests or produces too many of these acids or alkalis, it must excrete the excess. The urine is the perfect way for the body to remove any excess acids or alkaline substances that cannot be buffered. If your average urine pH is below 6.5, you are too acidic, and the body’s buffering system is overwhelmed. You need to neutralize and eat more alkalizing foods, such as leafy green vegetables, almonds, and lentils and by drinking lemon water and green tea.

Saliva pH: The results of saliva testing indicate the activity of digestive enzymes in the body. These enzymes are primarily manufactured by the stomach, liver, and pancreas. If your saliva pH is too high (> 7.5), you may experience excess gas, constipation, and the production of yeast, mold, and fungus. If the saliva pH is too low (below 6.5), the body may be producing too many acids or may be overwhelmed by acids because it has lost the ability to adequately remove them through the urine. While the saliva also utilizes buffers just like the urine, it relies on this process to a much lesser degree. Occasionally, some people will have acidic pH readings from both urine and saliva, a result known as “double acid.”

Where can you buy pH strips?

pH strips can be purchased at your local health food store, Whole Foods Market Stores, Sprouts Farmers Markets, or online at Amazon and www.ph-ion.com.

What to do if your pH is below 6.5?

Diet dramatically affects the acid-alkaline balance in your body. If your body is acidic, drink (preferably in the morning) a glass of room temperature lemon water. Squeeze the juice of half a fresh lemon (at room temperature) into 8 ounces of room temperature, filtered neutral water (pH=7). Only use fresh lemons, not reconstituted. Reconstituted lemon juice is made by adding water back into concentrated lemon juice. Because it’s a processed food, reconstituted lemon juice requires the flavor to be adjusted in order to main a uniform flavor, and preservatives to be added to maintain color and freshness. Fresh lemon water is extremely alkalizing. Eliminate all soda (diet or regular) and wheat (refined or whole) from your diet and reduce your daily consumption of refined sugars to 180 calories (12 teaspoons including baked goods, ketchup, and candy). Eat more vegetables, fruits, almonds, avocado, and raw coconut oil. Eat less saturated fats from feedlot meat, processed foods, and refined grains.

Once you have balanced your pH, continue to test your pH once or twice per week, preferably Monday and Friday, for maintenance. Once you have neutralized, you will feel more energetic, healthier, and stronger. We call this marriage between good nutrition and a neutralized pH nutralization. The outcome of being “nutralized” is a strong immune system and balanced health. We use pH as a scientific tool to measure the success of this marriage, not as a basis for every recipe. We want you to eat real fresh whole foods, like leafy greens, avocados, oranges, almonds, and wild salmon; not highly refined processed food, protein bars and expensive vitamin and mineral supplements.

How does fresh lemon juice neutralize acidity in the body?

Fresh lemon juice contains highly stable, water soluble, and negatively-charged ions. Negative charges (electrons) attract positive charges (protons). Therefore, lemon juice provides the electrons to neutralize free radicals in our blood helping to prevent cell and tissue damage that could lead to cellular damage and disease. After it loses an electron, lemon juice doesn’t become a free radical because it is a highly stable antioxidant, with or without the electron. Lemon juice increases the potent antioxidant function of water in our body.

References:

1. 1. Brown, S., & Trivieri, L. 2006. The Acid Alkaline Food Guide. Garden City Park, N.Y.: Square One Publishers.
2. Ozawa, T. 1999. Understanding the Process of Aging. Marcel Dekker: New York, NY, pp. 265-292.
3. Frassetto L., Morris, R., Sellmeyer, D., & Sebastian, A. 2008. Adverse Effects of Sodium Chloride on Bone in the Aging Human Population Resulting from Habitual Consumption of Typical American Diets. Journal of Nutrition, 138, 419-422.
4. Bobkov, V.A., et al., 1999. Changes in the acid-base status of the synovial fluid in rheumatoid arthritis patients. Ter Arkh.