30% of Americans are interested in avoiding or eating less gluten (the protein found in wheat, rye and barley) in their diet, whether it is due to celiac disease, food sensitivities or just wanting to lose weight and be healthier. Join us as we ask award-winning chef, author and nutritherapist, Alain Braux about living gluten-free and the challenges gluten-free diets present for chefs.

You are a classically trained French chef that is a nutritherapist. What is nutritherapy?

Nutritherapy is a European term I adopted. It is used mostly in England, Scotland and Ireland. It describes people like me who use food and food only as a healing medium. I do not work with supplements unless they are from food source. Typically, nutritionists work with assorted supplements and herbs. Some of them work with food but very few. “Let food be thy medicine, and thy medicine be thy food” is an old saying I firmly believe in.

Many of your clients and customers are gluten-free. What advice can you give someone who is just starting a gluten-free diet, especially when dining away from home?

Wow! That's a very complex subject. I all depends if you are sensitive or allergic to gluten or have Celiac disease, which is the most violent and painful food allergy one can have. There are the food issues, social issues, and behavioral issues to deal with. We don't have the space to address this issue in a short interview like this. In my book, Living Gluten and Dairy-Free with French Gourmet Food, I discuss all of these issues over 300 pages.

The very short version is once you are sure which kind of gluten sensitivty you have, stay away from gluten as much as possible. Sorry to say but it's everywhere in food. Besides the obvious (bread, breakfast products and cookies), it's hidden in soups, dressings, sauces, some alcohol, beer, and much more. Even in supplements and beauty products. My book offers a long list of hidden sources of gluten. You have to become a food detective and read every label on your packaged food. You also have to learn what to look for. I now, it's a headache but it's the price to pay to stay healthy.

Nowadays, some retail stores are trying to help you by having clearly labeled gluten-free shelves or sections. Although they are not required to label gluten-free foods, some stores will indicate whether their prepared food (soups, salads, and to go items) contain or may contain gluten. Please ask if you are not sure.

Although more and more restaurant are aware of this issue and they try their best to accommodate their sensitive clientele, when it comes down to it, it's all about proper training and enforcing these new rules. Your line cook, prep person or server may not have paid that much attention to them. Keep asking and insist on talking to the chef or manager if you have any doubts. You may even want to carry a card with you that explains your condition clearly like some people with peanut or shellfish allergies do.

According to the National Restaurant Association, gluten-free cuisine is the hottest trend in restaurant menus. What do you think are the challenges for chefs today regarding gluten-free dining?

There are so many but most issues center on education of staff and the risk of gluten contamination.

First, gather the proper knowledge about gluten-free illnesses and how it will affect your customers. A client with Celiac disease can get violently ill by just ingesting a breadcrumb. Despite what some celebrities might want you to believe, gluten allergy is NOT a fad diet. It is a very serious health issue for people affected by it.

Then learn as much as possible about it, hire a consultant if you have to but please, do it right for us people allergic to it. Personally, although I do not suffer from Celiac disease, I am allergic to gluten and within one hour of eating gluten-containing food, skin rashes will develop on my chest, shoulder and back. So, I have to be careful but it is not as dangerous for me as it could be for other more sensitive individuals. Some people may have to be taken to the hospital. It can be that critical.

Next, develop your own gluten-free recipes or hire someone knowledgeable on this issue to make sure it does not affect your clients. Keep a separate gluten-free menu for your special customers. Don't mix and match. It's too confusing for your customers. They want to know you are taking their food challenges seriously, not as an afterthought.

Cross contamination is the hardest part of controlling this issue in your kitchen. Ideally, you will have to have a separate room to bake and prepare your gluten-free dessert. There can't be any amount of flour floating around and contaminating your gluten-free area. If at all possible, there should be a door to separate your GF kitchen from the rest of your kitchen. Some gluten certification programs even ask you to have a separate AC system so there are no chances of flour contamination. Since, in most cases, it's not possible, and to make your life easier, you may want to look at premade gluten-free cakes and desserts. Just make sure to use a clean knife, gloves and serving dishes to cut and handle your GF cake slices.

Additionally, if you fry foods, you must use a separate fryer for GF items and regular flour-coated fries for example. If you bake, never bake a GF cake at the same time as a regular cake. Ideally, you should have a separate oven for your GF cakes or desserts. 

All staff, when making sandwiches, must use fresh gloves, cutting board, and knives to prepare gluten-free food and change them every time you switch from regular food to GF food. Ideally, use color-coded cutting boards to know what's what.

Finally, keep all GF tools and utensils separate from the rest. Do not wash them in the same dish washing machine (sorry! it's that important). Color code all your GF tools and utensils to make sure they are not used with regular tainted foods.

How do you manage the challenges of eating out in restaurants?

As a typical chef will tell you, I rarely go out to eat. When I do for a special occasion, I know exactly which restaurant to go to. There are plenty of online help available to guide you to the right eating establishments. Just Google: gluten free restaurant, Your Town, Your State and it will take you there. Make sure they are certified gluten-free by any of the serious GF certification programs out there. Just because they say they are GF does not mean it's true. Better be safe than sorry.

We are lucky in Austin to be very aware of this issue and besides GF grocery stores and restaurants; we are blessed to have a family-owned pharmacy, People's Rx, that specializes in these concerns. I work for it. We have wellness specialists, naturopath doctors and even a French gluten-free chef. Imagine that!

What is your favorite "go-to" gluten-free recipe when cooking at home?

Again, as a professional chef, I do not do a lot of cooking at home. It's like asking a shoemaker to make more shoes when they go home. When I do, I use very easy and simple cooking methods: broiled, grilled, poached fish or meats; eggs prepared different ways; steamed or wok-sautéed veggies; assorted fresh salads with my own home-made salad dressing (you can find the recipe in my book), a fresh fruit and a square of GF dark chocolate. Typically, I do not eat starches at night but if I were, I would eat rice, beans, quinoa, millet or any other GF grains. If you are Paleo, then no grains at all :-) Just protein, vegetables and fruits. I'll tell you a secret: I don't even have a working oven at home, just a toaster oven. It's enough for me but no baking at home.

Ordering gluten-free bread in restaurants is always challenging. Chef Braux shares a gluten-free dairy-free Buckwheat bread recipe.

Pain Sans Gluten a la Farine de  Sarasin

Gluten-Free Casein-Free Buckwheat Bread

This is a heavy but tasty bread. It will last you a long time. Allow it to cool until room temperature. Slice it while still fresh and freeze in an airtight container or plastic bag. It will stay fresh longer this way. Take one or two slices at a time and toast them just the way you like them and Voila! Fresh bread.

Yield: One 2 lb, 4-oz loaf

Oven Temp: 425F

INGREDIENTS

• 8 oz Water, warm

• 7 oz Almond milk, warm

• 1 Tbsp Agave nectar or favorite sweetener

• 2 tsp Instant dry yeast

• 3 oz Eggs (about one and a half)

• 8 oz Buckwheat flour

• 6 oz Brown rice flour

• 1 tsp Sea salt

• 1.5 tsp Xanthan gum

PROCEDURE

1. Place a measuring cup on top of the scale. Zero it out. Weigh and mix together water, milk, agave nectar, and yeast. Cover and let sit in a warm place for about 15 minutes until the mix foams. Add the beaten eggs. Mix in.

2. Place your mixer's bow on the scale. Zero it out. Weigh the buckwheat, rice flour, salt and xanthan gum.

3. Fit the mixer with the whisk attachment. Start the mixer at low speed.

4. While running, pour the liquids into the flours. The batter should be soft.

Pour into a paper or aluminum-lined 9 x 4 x 4 loaf pan. It should be halfway full.

5. Cover with a clean towel. Place in a warm place. Let the dough rise for about an hour until it rises 50 percent more.

6. Meanwhile preheat your oven at 425F.

7. Bake the bread for about 35 to 40 minutes until it sounds hollow. Let sit for a few minutes in the pan. Take out of the pan and place on a grid to cool to room temperature.

Chef Alain Braux is an award-winning chef (two gold and three silver medals) and nutrition therapy author. Chef Braux has worked in the food industry for more than 40 years. He is a Certified Executive Pastry Chef with the American Culinary Federation and a Certified Master Baker with the Retail Bakers of America. He earned a Bachelor of Science degree in Holistic Nutrition and is also a macrobiotic counselor. Chef Braux currently lives in Austin, Texas, where he is the executive chef and nutrition therapist at Peoples Pharmacy in Austin, TX, as well as running his private practice at A Votre Santé – To Your Health.

Award-winning Health Author of:

"Paleo French Cuisine"

"Healthy French Cuisine for Less Than $10/Day"

"Living Gluten and Dairy-Free with French Gourmet Food"

"How to Lower your Cholesterol with French Gourmet

Natural gluten-free dessert snack company, Hail Merry LLC, wins the National Restaurant Association’s (NRA) 2013 FABI Award for Innovation. An independent panel of experts selected Hail Merry’s Chocolate Miracle TartÔ Mini for their taste and high marketability to satisfy consumer lifestyle trends, including gluten free, vegan and raw diets with perfect portion control.  According to the NRA, gluten-free cuisine will continue to be the hottest trend in restaurant menus for 2013.  A recent survey by consumer research firm, NPD, reports 30% of Americans are interested in avoiding or cutting down on gluten in their diet.  In addition, with the number of diagnosed Celiac cases rising beyond three million in just America alone, the need for certified, cross-contamination free menus is a paramount necessity for the industry, and one that is proving to be a profitable niche.

Hail Merry CEO/Partner and 2011 Women’s Foodservice Forum Entrepreneur of the Year, Sarah Palisi Chapin, “The Gluten Intolerance Group of North America estimates a 10-14% increase in yearly profits for restaurants offering a gluten-free menu.   Hail Merry's experienced team is committed to sourcing the highest quality natural ingredients and delivering the freshest, most convenient products safely thereby eliminating the guesswork and risk of serving gluten-free for food service operators.  Omni Hotels & Resorts found Hail Merry Snacks to be ideal for all healthy travelers participating in its Select Guest frequent traveler program, regardless of gluten-intolerance.  Hail Merry Snacks are especially appealing for their great taste and being on trend.”

Founded in 2008, Hail Merry LLC is America's best selling refrigerated dessert company in the natural channels.  The privately held company offers desserts and snacks that provide operators not only an easy way to meet special diet requests, such as gluten-free, dairy-free and kosher, but also great tasting products made from pure, mostly organic Non-GMO ingredients for all customers with discriminating taste and demands. The full product line includes Miracle Tarts™, Macaroons, Grawnola, Seasoned Nuts and Seeds.

In addition to winning the 2013 FABI Award, the women-led manufacturer won the 2013 Sherbrooke Award for Excellence in Innovation at The Natural Products Expo West.  In 2011, VegNews Magazine awarded the Miracle Tart ™ Chocolate Raw Almond Butter Best New Vegan Product at The Natural Products Expo West. In 2010, Hail Merry won Best of Expo Award at The Natural Products Expo West. Hail Merry has been featured on The O'Reilly Factor, Good Morning America and is available on Virgin Airlines, Omni Hotels & Resorts, Google's Micro Kitchens, Whole Foods Market, and many other regional grocery chains.  

About the Product

Hail Merry’s Miracle Tart ™ - Chocolate Minis (.81 oz each) are unique because they are filled with a heavenly chocolate ganache made with organic extra virgin coconut oil (instead of heavy cream), Fair Trade dark cocoa, and sweetened with organic maple syrup. The crust is made with natural raw almond flour and a hint of sea salt. The product is never baked and is free of any grains, soy, corn and dairy.   These mini tarts are also great for customers who are looking for portion control.

The award winning tarts are also available in a 3.5 oz size in six flavors for variety and long lasting customer appeal: Chocolate, Chocolate Mint, Chocolate Raw Almond butter, Coconut Vanilla Crème, Meyer Lemon and Persian Lime. Operators will enjoy the convenience, quality, consistency and versatility of both the mini and the 3.5 oz ounce tarts, which are certified gluten-free to the highest standards in the industry at less than 5 parts per million.

Hail Merry will be sampling the Miracle Tart ™ and Mini tarts along with Macaroons and Grawnola at the NRA 2013 Show in Chicago May 18 - 22.  Booth #9345.

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If you would like more information about Hail Merry LLC, or to schedule an interview with any of the partners please call 214 207-7984 or email Susan at suobrien@hailmerry.com

Holistic health coach, Joann Rosalia, shares her love of dark cocoa, affectionately known as chocolate, and a delicious Chocolate Heaven Shake  vegan recipe. Chocolate is a guilt-free superfood because it contains flavonols, plant compounds with potent antioxidant properties. Research suggests that the flavonols in chocolate  may assist the body in its ability to maintain healthy blood pressure, promote blood flow, and promote heart health. We know this energy rich superfood makes us happy!

For the Love of Chocolate

Did you ever find that when you have a love for a particular thing, it’s difficult to comprehend that someone else can find it unappealing?  I’m not talking “personalities” here, I’m referring to food.  But they say that’s what makes the world go round!  Anyway, today, I would like to introduce you to MY favorite super food of all time…..dark cocoa, otherwise known as chocolate!  Truly, if I’m going to get my antioxidant blast, before I choose green tea, or red wine, I’m going to head straight for my bag of dark cocoa!!!

AHHH….chocolate you say, who doesn’t love the allure of that rich, dark treat. But the truth is, all chocolate is not created equal.  In its natural state, dark cocoa is one of the most chemically complex foods in the world!  As far as antioxidant content, it is rated higher by weight than red wine, green tea and even blueberries.   In fact, dark cocoa is like taking a mineral supplement….truly the way I want to get mine!

And as far as the “bliss” chemicals, like endorphins, which are the “love” chemicals, dark cocoa is loaded with them.  That’s why we use chocolate on Valentine’s Day and for special occasions where we want to show that “special someone” our love and appreciation, and hope they show it back!  The “feel good” endorphins in dark cocoa are like the high you get from a great workout!

So how do you capitalize on this amazing food “gem?”  You can purchase dark cocoa or raw cacoa in powdered form and add it into your morning smoothie.  There are also many great natural foods cookbooks on the market today, and many sites where you can find easy to prepare desserts utilizing this miracle food.  Or you can try some of the fabulous natural foods desserts and shakes that are becoming available in whole foods markets and small health food stores.  Make sure you read the labels to insure that they are at least 70% cocoa, (no milk chocolate), organic, and non-GMO to get the most value from the beans.  Hail Merry snacks and desserts are free of GMO’s and utilize Fair Trade cocoa.  Fair Trade certification ensures that farmers receive a fair price, allows farmers to invest in techniques that bring out the flavors of the region, and STRICTLY prohibits slave and child labor. My personal favorite? Hail Merry’s Chocolate Miracle Tart!  Rich, smooth and totally decadent, with just a hint of salty.  I apologize up front for your new obsession!!!

Here is a delicious smoothie that will sure to become a household favorite:

Chocolate Heaven Shake

12 oz. Almond Milk  (or other non-dairy option)

1 tablespoon unsweetened natural peanut butter (or raw almond butter)

½ frozen banana

1 tablespoon dark cocoa powder or raw cacoa

1 medjool date (or 1 tablespoon favorite sweetener)

And for a real treat, 1 drop of Young Living Peppermint oil (and I do mean ONE DROP)

makes 1 serving

Put all ingredients in your blender or NutriBullet and let it rip.  If you are not using frozen bananas, I suggest you put in some ice cubes to make it COLD.  Also, this is just a guideline, if you love frozen blueberries, strawberries, etc…let your imagination run wild.  And ENJOY!!!

Meet Joann Rosalia Holistic Health Coach, AADP Member and Owner of Healthy Fooditude: 

Native Long Islander and former owner/chef of the Wu Wei Café in Hicksville, NY, Joann is passionate about empowering people to take charge of their own healthcare.  With a background of over 25 years as a vegetarian/vegan, and student of life, she decided to enroll in the Institute for Integrative Nutrition in and has graduated with high grades to become a Certified Holistic Health Coach.  Always in pursuit of the most current trends and information in healthcare, Joann has decided to further her knowledge of nutrition through the schools elite Immersion Program this summer.  Embracing the theory of biodiversity, Joann firmly believes there is no one-size-fits-all program and that one man’s panacea may be another man’s poison.  Through cooking classes, pantry makeovers, workshops, lectures and one-on-one coaching, she has spread the message of hope to hundreds of grateful followers.  Her unique programs have helped her clients make significant improvements in their overall wellbeing.

To contact joanne: http://www.HealthyFooditude.com
joannr@healthyfooditude.com
@joann_joannr

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.

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.

Chronic health conditions, such as asthma, allergies, chronic ear, nose and throat infections, Candida autism, and ADHD, are on the rise with incident rates more than double from 10 years ago.  Today one in four children suffer from chronic childhood health problems.  Recent research has shown that Autism is linked to the environment of the womb.  What is happening in the womb that transcends age, ethnicity, and weight? Many health professionals believe the basis for these conditions are nutritional deficiencies during pregnancy, particularly a lack of Omega oils. Research has shown that most pregnant women are deficient in these fatty acids essential for normal fetal growth and development.

Omega oils are polyunsaturated fatty acids considered essential because we must obtain them from our diet.  They play a vital role in the health of the membrane of every cell in our body and the fat helps protect us from a number of key health threats.  The benefits of omega-3s include reducing the risk of heart disease and stroke while helping to reduce symptoms of hypertension, depression, attention deficit hyperactivity disorder (ADHD), joint pain and other rheumatoid problems, as well as certain skin ailments.  Some research has even shown that omega-3s can boost the immune system and help protect us from an array of illnesses including Alzheimer's disease.

Recently it has been discovered that the Omega-3 fats are necessary for the complete development of the human brain during pregnancy and the first two years of life.  The Omega-3 fat is so essential to a child's development that if a mother and infant are deficient in it, the child's nervous system and immune system may never fully develop, and it can cause a lifetime of unexplained emotional, learning, and immune system disorders.

Omega-3 fats also help balance the negative impact of yet another essential type of fatty acid known as omega-6s.  Found in foods such as eggs, poultry, cereals, vegetable oils, and baked goods, omega-6s are also considered essential.  They support skin health, lower cholesterol, and help make our blood "sticky" so it is able to clot.  But when omega-6s aren't balanced with sufficient amounts of omega-3s, problems can ensue.  We must strive for a ratio of 1:1 to 4:1 (Omega 6: Omega 3). Typical American diets are 12:1.

Compounding the problem is America’s fat-phobia and obsession with low fat diets. For the past three generations (since the advent of refined oils), the vast majority of the population in North America is Omega-3 deficient and this nutritional deficiency may help explain the rise of childhood allergies, colic and skin problems.  The part of the brain that Omega-3 affects is the learning ability, anxiety/depression, and auditory and visual perception. The Omega-3 fats also aid in balancing the autoimmune system.

How much Omega-3 oil should pregnant women eat?

The National Institute of Health recommends 2-4% of total daily calories.  Most of us know that wild salmon and scallops are excellent sources of omega-3s.  But how can vegetarians obtain this essential fatty acid?  One of nature’s richest sources of essential fatty acids is found in raw nuts and seeds. Hail Merry® granola is loaded with Omega 3 raw flax seeds & raw walnuts and is also properly balanced with Omega 6 raw sunflower seeds to keep your womb engine humming.  See more suggestions below.

Top Vegan Food Sources of Omega-3 Oils:

Chia Seeds  2 tablespoons=4.9 grams

Flax Seeds 2 tablespoons= 3.5 grams

Walnuts 1/4 cup= 2.3 grams

Soybeans 1 cup= 1 gram

Winter Squash 1 cup= 0.3 grams

Raw Extra Virgin Olive Oil 1 ounce= .2 grams

More and more people are interested in eating a more plant based diet, including celiacs and other people living a gluten-free lifestyle. Chronic inflammation is at the root of the interest. Many celiacs, and others with any autoimmune disease, battle low grade chronic inflammation due to a protective immune response of the body to destroy what it perceives as foreign harmful invaders. For celiacs on a gluten-free diet, the inflammation is not in the villi of the small intestine but in other tissues of the body. The foreign harmful invaders that trigger the immune system are diets high in acidic foods (most processed gluten-free foods contain potato, tapioca or corn starch, refined sugars and unhealthy oxidized fats); medications; and stress.  To reduce chronic inflammation in the body it is important to eat alkaline foods- vegetables, fruits, nuts and seeds, basically fresh edible parts of plants. These foods also happen to be the basis of vegan and raw food diets. Summer time makes it easy to EAT MORE PLANTS. You can grow your own, shop at local farmer’s markets or join a local cooperative. Leafy greens and fresh herbs are two anti-inflammatory foods that fit perfect into summer mealtime without much fuss or fanfare but deliver powerhouse nutrition.

One of my favorite summer meals is this raw and vegan Green Pesto Sauce made with both spinach and basil and packed with antioxidants, vitamins, minerals and plenty of phytonutrients, flavonoids that protect against cancer and chronic inflammation. You can whip up a batch in 5 minutes and use in your favorite recipe requiring pesto. Hail Merry® raw sunflower seeds are a delicious replacement for parmesan in traditional pesto recipes and the Chimayo Chili Pecans add a little spice on a hot summer day. See raw, vegan and gluten-free serving suggestions below.

CLEAN-GREEN PESTO SAUCE

• 4 small cloves garlic
• 4 cups firmly packed fresh organic baby spinach, washed well
• 3 cups fresh basil leaves
• 1/4 cup raw organic olive oil
• 1/3 cup Hail Merry® Chimayo Chili Pecans or Lemon Thyme Pecans
• 1/4 cup Hail Merry® Sunflower Seeds- Salt N Pepper
• 1/2 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• ¼-½ cup water

1. Place garlic in food processor and process until minced. Add remaining ingredients except the water and process to fine paste.

2. With the machine running add 1/4 cup of water. Continue to add water by the tablespoon until pesto becomes consistency of a creamy thick sauce. Taste and adjust seasonings. Use immediately or transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.

Pesto will keep for 10 days in refrigerator.

Serving Suggestions:

Raw: Drizzle over sliced fresh tomatoes, thinly sliced red onions, thinly sliced zucchini and yellow summer squash, thin rings of orange peppers and chopped olives.

Vegan & Gluten-Free: Toss with your favorite gluten-free pasta, baked spaghetti squash, roasted baby potatoes, or grilled portabella mushrooms.

According to a research survey conducted by Trip It (the absolute best travel organizing app out there, in our opinion), it seems that eating healthy and exercising on the road are the #1 cause of stress for travelers (even more so than airport security!)  "When asked how stressful certain travel-related activities are, 67% of frequent travelers said exercising was either somewhat or very stressful; while 66% said eating healthy was stressful."

April is Stress Awareness Month so here are our top tips to help you stay healthy and stress-free en route:

1. We know it's tempting to hop on that escalator or moving sidewalk, but resist the temptation and take the stairs or walk on the regular floor - after all you just got off a plane where you were sitting for a while.

2. Ask the hotel concierge for a map of local running/walking routes, or if you're traveling for pleasure look into the walking tours available in that particular city.  If you want something less formal, check out the EveryTrail app on your smart-phone. This GPS app will guide you on an easy-to-read map as you walk, providing street names, a compass, audio guides, POI’s, and details of your average speed, elevation and duration.  Get to know the city at a faster pace.

3. If you don't have regular access to a pool at home and your hotel has one, take advantage!  Because of the water resistance, you'll burn more calories doing simple moves than you would on dry land.  Water is also easy on your back and joints.

4. There are plenty of simple yet effective exercises you can do in the comfort of your hotel room.  Try doing 50 of any or all of the following moves: jumping jacks, squats, lunges, push ups, mountain climbers, long jumps, chair dips, crunches or box jumps.  You can do it!

5. Stay hydrated!  Drinking lots of water is key and will keep you from bloating after flying and your skin from drying out.  It also helps balance out all those umbrella drinks you might be consuming because "you're on vacation!"

6. Eating healthy snacks between meals will keep your blood sugar in check and boost your overall energy and mood.  Packing snacks might be the last thing on your mind when you're frantically throwing your toiletries in your carry on, but you will be so thankful later when you're standing in the airport surrounded by greasy french fries, pretzels, ice cream, etc.  Carry healthy, portable snacks, like an apple or banana.  Or better yet, throw some Hail Merry Vanilla Maple Almonds or Grawnola in your bag.

7. As business and pleasure travelers ourselves, Hail Merry understands how hard it is to live a healthy lif

estyle on the road. And we are not alone in our desire for healthier-in-room options and on-the-go snacks. For this reason, Hail Merry is proud to be part of the health and wellness programs at Omni Hotels & Resorts, Fairmont Hotels & Resorts, CIBO Express Gourmet Markets and Virgin America Airlines, . Please look and ask for our certified gluten-free, vegan, kosher and NonGMO snacks and desserts next time you are on the road.

Overall the takeaways here are to be mindful and be active and you'll be a happy camper.  Or beach goer.  Or mountain climber.