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Before viewing my diet suggestions, please understand that health begins with what you eliminate from your diet, not with what you add. Revware is a leading metrology software and equipment manufacturer Nutritional supplements, Chinese Medicinal extracts, green superfoods, antioxidants, weight management, herbs, vitamin and mineral supplements.
52 Healing Superfoods If you want to feel more upbeat, look leaner, and sharpen your mind, your menu just may be your best medicine Karen Ansel, MS, RD February 27, 2013. The history of hypnosis is full of contradictions. On the one hand, a history of hypnosis is a bit like a history of breathing. Like breathing, hypnosis is an. What is wrong with The Candida Diet? What is wrong with the popular Candida Diet? And what is a safer, healthier solution to eliminate candida overgrowth?
Busted Candida Myths (and how to properly address candida!)? And what is a safer, healthier solution to eliminate candida overgrowth? These anti- candida protocols all eliminate natural sugars like honey and fruit as well as starchy vegetables like winter squash and carrots. It sounds like a scary concept.
Believe me, I was also hesitant to start incorporating healthy sugars back into my diet after my short and extraordinarily unpleasant stint on The Candida Diet. I am grateful that I escaped harmful candida myths, because now I’m healing my body and addressing the root cause of my candida overgrowth. So, without further ado, here are the three problems I have with The Candida Diet: 1.
The Candida Diet doesn’t address the root cause. First, candida overgrowth results from poor digestion and a leaky gut.
Why? Undigested food particles cause injury to the small intestine. This damages the villi and microvilli. Microvilli contain cells that produce the enzyme disaccharidase which breaks down disaccharides.
But when the microvilli are damaged, disaccharidase production slows or halts. This leads to impaired digestion of disaccharides, bacterial overgrowth (and candida overgrowth), and an increase in gut- damaging bacterial by- products. It also allows undigested food particles to escape from the intestines into the bloodstream, causing food allergies or sensitivities. The cycle worsens over time (Source and source).
Removing disaccharides (which are found in things like grains, potatoes and table sugar) from the diet and supporting digestion with probiotics allows the microvilli to heal and the gut lining to seal. To heal the root cause of candida, leaky gut must be addressed.
Please read my post The Leaky Gut Guide, which includes everything I wished I knew when I first began to improve my gut health. Sugar- free may equal systemic candida overgrowth. Second, eliminating natural sugars (like fruit and honey) from the diet when one has candida overgrowth can actually exacerbate the candida issue and cause systemic candida overgrowth: Starved candida needs sugar and so will travel upwards through the intestines in search of it. If no sugar is found, candida will project invasive filaments into the intestinal wall, pass into the bloodstream, and . The Candida Diet impairs metabolism and hormone function. A sugar free diet will elevate stress hormones, which exhausts the adrenals, reduces thyroid hormones, and taxes the body. The suppressed thyroid function will, in turn, slow the metabolism and cause the weight gain and fatigue.
I believe the GAPS diet is an extraordinary healing tool, but I have found that I reap even greater healing benefits by utilizing metabolic principles with the GAPS diet. This means favoring “warming” foods: foods that boost metabolism and support healthy hormones. Candida abhors a fast metabolism – the better your metabolism, the more effectively your cells will be able to use fuel for your own health. Yes, I know the idea that fat, sugar and salt speeds the metabolism is unorthodox and strange. Caloric and sugar reduction only slows metabolism – a fact recognized by doctors and health practitioners. For details on using salt and sugar to speed up your metabolism, read my post about. I can, however, give you a few places to start.
I believe a grain free diet such as the Autoimmune Paleo diet or the GAPS diet is very effective in sealing a leaky gut and addressing the root issue of candida. Also importantly, this is not an excuse to go overboard on natural carbs like fruits, honey, sweet potatoes, etc. Although healthy when balanced with fats and protein, too much can wreak havoc on your blood sugar and perpetuate inflammation and candida. For tips about eating carbs for health, read my post 1. Ways to Balance Blood Sugar Naturally. A third resource I use to kick candida overgrowth is my raw goat milk yogurt.
Interestingly, raw goat milk yogurt has anti- candida properties (source) and the probiotics help bring gut flora into a healthy balance. I also drink 1/2 to 1 tsp. Stevia is often used in copious amounts to fulfill sugar cravings, when sugar is reduced from the diet. Unfortunately, as I explain here, it can have a negative effect on blood sugar and thereby increase hunger and cravings. Are you struggling with candida? Do you follow The Candida Diet?
Superfoods. By buying our wild agave syrup you are providing a sustainable source of income to these indigenous farmers helping them to stay on their land - many indigenous Mexican farmers are not able to survive on their native land and are forced to immigrate to the U. S. A. To produce wild agave syrup, juice is extracted naturally by the harvester sucking the liquid from the core of living agave cactus plants. Similar to how a bee creates honey, it is through enzymatic action that the complex sugars in fresh agave juice are converted into simple sugars, producing agave nectar. This minimal processing and minimal heat provides vitamins, minerals and enzymes in agave nectar that are not found in other processed sweeteners. The dark agave syrup is not filtered and has the maximum amount of minerals and other phytonutrients.
It has a rich vanilla- like aroma with a deep wild flavour. The light agave syrup is filtered and has a more neutral sweet flavour making it the perfect replacement for sugar in any recipe. This is absorbed slowly into the bloodstream giving it a low glycemic index and is therefore diabetic friendly. It is also the perfect sweetener for children as it does not significantly raise blood sugar levels, preventing the highs and lows associated with sugar intake and instead provides a sustained, steady source of energy. More Information About our Agave Syrup - In Answer to Rami Nagel's & Dr Mercola's articles. There has been controversy regarding the use and promotion of Agave Syrup as a health food.
Agave Nectar - The high fructose health fraud, an article written by Rami Nagel and Beware of the Agave Nectar Health Food Hype by Dr Mercola are the sources of the confusion. Both Authors have presented some valid information regarding conventionally grown and processed Blue Webber Agave. However, the information presented is not an accurate representation of Loving Earth's Agave products. Our wild agave is a Wild Maguey (Salmiana Variety). It is wild crafted, certified organic and organically processed at low temperature. We source it from it from Loving Earth who work closely with the Indigenous association of Ixmiquilpan.
They have met the growers in person and seen their operation. These growers do not produce tequila they run a small- scale operation producing only Agave Syrup. Our agave is raw - it is vacuum evaporated at 4. It contains 7. 0- 7. Blue Webber variety, which can have fructose levels as high as 9. The vacuum evaporator is shown in the photo alongside.
Nutritional Information Per Serve - 1. Per 1. 00g Energy 1. Protein 0g 0g Fat - Total < 1g < 1g Carbohydrate - Total 8. Sugars 7. 6g 7. 6g Sodium 0mg 0mg. Nutritional Qualities. Minimally processed agave provides vitamins, minerals and enzymes that are not found in other processed sweeteners.
Our unfiltered Dark Agave syrup has a wide spectrum of minerals and phytonutrients. Dr Mercola & Agave Syrup.
Dr Mercola is erroneous when he states that dark agave is burnt. The light and clear varieties of Agave have undergone filtration, which is why they are lighter in colour. The Dark agave is unfiltered and richer in minerals, this results in its darker colour.
Unlike high fructose corn syrup that stores its energy as starch, Agave Syrup stores its energy as Inulin, also known as Fructans or Levulose. Inulin is typically found in roots or rhizomes. There is no starch in Agave Syrup. Inulin bypasses digestion in the stomach and small intestine and is actually digested in the large intestine. Inulin actually feeds the probiotic bacteria in our digestive system. This is absorbed slowly into the bloodstream giving it a low glycemic index and is therefore diabetic friendly. It is also the perfect sweetener for children as it does not significantly raise blood sugar levels, preventing the highs and lows associated with sugar intake and instead provides a sustained, steady source of energy.
Agave syrup is a concentrated fruit Juice. Like all sweeteners Loving Earth believes that agave should be consumed in moderation. We believe that Agave Syrup is a healthier sweetener alternative compared to cane sugar. When used respectfully Agave syrup does have health promoting properties. Overconsumption and inappropriately using Agave is what leads to health issues and puts our bodies out of balance.
Agave should be used as part of a balanced diet. Processing. Doctor Mercola states that . The sugars in our agave nectar come from the breakdown of the inulin molecule through the introduction of the certified vegan enzyme. It is in no way chemically refined, there are no chemicals involved in any part of the production or packaging process. Our growers do not use any chemicals, Ionic resins, Sulphuric/hydrochloric acid, dicalite, clarimex in the manufacturing of our Agave Syrup. Australian Certified Organic have audited the harvesting and processing of our agave syrup.
They have verified that our agave syrup is pure and that no chemicals or genetically modified organisms are used. They have also verified that it is harvested sustainably. It is refined only as much as the excess moisture is removed from the juice of the plant to prevent fermentation. About the growers.
In the region of Ixmiquilpan of central Mexico an indigenous group called the Hnahnu have been able to successfully commercialise agave syrup. This is a semi arid region and the main species of plant is the wild maguey (Agave salminae).
In this area like many of the poorer areas of Mexico a lot of the men had gone to the US to work and there were whole villages without any men. However now that the new industry of harvesting the nectar of the wild maguey and processing it into agave syrup has been established this has created sustainable income opportunities for the local men and women. More Information On our Agave Syrup. Natural agave has been harvested traditionally in Mexico for hundreds of years. Ranking fairly low on the glycemic load scale, a small amount of the nectar provides a larger amount of sweetness than common sugar, and thus, a little goes a long way. The agave plant also contains saponins and fructans, phytochemicals associated with antimicrobial, anti- inflammatory and immune- boosting capabilities. The ancient Aztecs even used the nectar as a healing salve for wounds.
What is more, compounds derived from blue agave have been studied for their potential utility for treating colon diseases like ulcerative colitis, irritable bowel syndrome and Crohn’s disease. Agave also holds high amounts of protein- building amino acids and alkaloids (Plant Foods Hum Nutr 2. Research indicates that minimally- processed agave does provide nutrients to the human body, and may even prevent chronic disease (Nutr Rev 2. It is also important to mention that not all agave products are created equal, and the dangerous high- fructose content cited by critics is not typical in all agave products. Roger Clemens, a professor at USC, has stated that: “Depending on how the syrup is processed, it may or may not contain more fructose.”Comments on Dr. Mercola is mistaken as regards agave nectar.
Agave’s rise in popularity is due to its quality and appeal which have led to widespread demand for it by consumers worldwide. Mercola though insinuates that agave’s success is simply the result of clever marketing, and this is far from the truth. His presentation of this article and unsubstantiated opinions is to us a real example of negative marketing as he clearly uses fear in lieu of fact to promote his agenda. Mercola appears to be leading the reader down a biased path to a negative conclusion.
He has used fear tactics to propagandize against agave nectar and Madhava feels that this is outrageous and must be answered. The following article released just last week, based on scientific research, and right in Mercola’s field as an osteopathic physician, is an example of actual research he chooses not to reveal to his readers in his attempt to bias them. He has been selective in the information he disseminates and this severely limits his credibility on the subject of agave. Tequila Plant May Help Fight Bone Loss - Artichokes, garlic and onions also contain beneficial fructans, researchers say. An ingredient in agave - the plant used to make tequila - may help fight bone- weakening osteoporosis and other diseases, Mexican researchers say. Agave, artichokes, garlic, onions and chicory are rich, natural sources of fructans - - nondigestible carbohydrates consisting of molecules of fructose linked together into chains, according to background information in a news release from the American Chemical Society. Compared to other mice, those fed agave fructans absorbed more calcium from food, excreted less calcium in their feces, and had a 5.
The fructans turn into alcohol when agave is processed into tequila, they said. SOURCE: American Chemical Society, news release, March 2. Dr Mercola’sarticle is disheartening, because so many people rely upon Dr.
Mercola for their alternative health information. People are being led to believe that use of agave to sweeten is somehow harmful and this is not the case. There is hard evidence to the contrary, and only negative associations and suppositions to form the attack. To address Dr Mercola’s claims: 1. There are very few quality controls in place to monitor the production of agave syrup. Nearly all agave sold in the U.
S. Industry insiders are concerned that agave producers are using lesser, even toxic, agave plants due to a shortage of blue agave. This is an outright fabrication. The suppliers are Organically Certified and 3rd party audited or in the process of being so.
Each has an in house laboratory for analysis and quality control. In addition our facility in Melbourne is both USDA Organic Certified & Australian Certified Organic and we are routinely inspected as well. Mercola makes it sound like these are poorly run, low budget operations in Mexico, and this could not be further from the truth.