Feb 2015: Autoimmune Disease~Savory Brown Gravy~Stay Low Fat!

This edition will focus on Autoimmune Diseases and what you can do to decrease your risk as well as what to do if you have one already. A simple definition of autoimmune disease is when your body attacks itself, leading to pain, swollen joints, serious digestive issues, etc. The list of these diseases includes: arthritis (degenerative and inflammatory), lupus, ankylosing spondylitis, fibromyalgia, multiple sclerosis, Crohn’s disease, ulcerative colitis, Type-1 diabetes, and more.

8% U.S. population currently has at least one autoimmune disease (AID) and 250,000 new cases occur each year. 78% of these are women who are 2.7 times more likely to develop AID. While different forms are seen in those afflicted, many have more than one. The causes and the treatments are similar no matter the specific AID. Cow’s milk and animal protein consumption tend to be seen as associated with AID and eliminating these foods quite often leads to remission. While genetics are often touted as causative, those with a genetic predisposition have only a 10% occurrence of AID which leads us to the impact of other triggers (like food, drugs, or toxins). borne or triggered illnesses and occur in those who have are more susceptible been immunocompromised (. This is great news because this means if you ate your way into it you can improve your health by changing how you eat. I have seen nutrition class participants completely resolve symptoms (fibromyalgia, migraines, joint pain, digestive issues, etc) in just weeks and their ages have ranged from 30ish to 80ish. Please keep in mind it may take several months or even a year or more to see a real change if you have had your issues for some time.

Your immune function is greatly impacted by how you nourish your body. Let me show you how this works. If you are eating dairy products, animal foods 2-3 times a day, fats, and taking things like aspirin, ibuprofen, antacids, and birth control pills, your digestive tract has been assualted and is not functioning at an optimal level.

Your digestive tract is lined with cells that work to keep food ‘outside’ your body (not allowed into your bloodstream). When this lining gets inflamed and damaged it creates gaps that allow partially digested or completely undigested food particles into your bloodstream. The million dollar term for this is intestinal permeability or ‘leaky gut’. When this happens your immune system goes into “red alert” because those food particles do not belong in your blood vessels. Once your immune system has taken care of all those particles it then goes around your body carefully looking for any other food it may have missed. Here is when all heck breaks loose. Those food particles (usually animal muscle cells or dairy) look like cells that actually belong in your body. Think about it, you have muscle cells, too. These cells that look like yours is called molecular mimicry. When your immune system sees these cells it thinks it missed some of the intruders and begins to attack your body.

Without going way overboard on the details, the bottom line is that your digestive tract being inflamed initially is where all the havoc began. The foods that commonly create inflammation in your digestive lining are dairy and animal products. If you have diarrhea, constipation, gas, bloating, etc. then your digestive tract is not in optimal health. Your body will heal itself in time; however, but it can take time. Things like aspirin or ibuprofen can create enough damage to your gut lining requiring about four months to heal completely.

Learning how to eat to nourish your body can radically change your life, yet it requires some basic knowledge to be successful. If you have taken the Nutrition Class Series you are armed to make the necessary changes with your meals and have seen benefits in many areas.

You may need a probiotic regimen specific to your symptoms to restore an optimal level of flora. I am available for consultations to guide you in this area. The products on shelves are not therapeutic levels necessary to resolve dysbiosis. You also need to know which formulas to take as some can increase your symptoms.

Discover how to eliminate pain, the need for medications and regain your health. Contact Eileen Kopsaftis or call 518-496-1265 for a comprehensive pain/health consultation.

You deserve a long, healthy, pain-free life!

__________________________________________________________________

HLW Recipe of the Month: Savory Brown Gravy

I served a savory gravy at the last Advanced Nutrition Class and some did not eat it thinking of gravy being a very negative food (rightly so)! I have been beating myself up for not emphasizing how this gravy was nothing like others!
No animal sources, very low fat, and no gluten! Really! Low fat gravy!!

Make your mashed potatoes with unsweetened almond milk and top with this amazing gravy! It’s easy and delicious!!!

Yield: ~3 cups Prep Time: 5 min
Cooking Time: 10 min

2 medium onions, chopped                                                                                                                                              3 teaspoons garlic, minced
3 cups low fat vegetable broth
2 tablespoons Bragg’s Aminos or worcestershire sauce                                                                                               ½ teaspoon rosemary
½ teaspoon thyme                                                                                                                                                                ¼ teaspoon sage
sea salt and black pepper to taste                                                                                                                                     4 tablespoons corn starch

Directions:
Sauté onion in skillet with scant amount of water for 3-4 minutes, add garlic and continue until onion is soft and translucent. Place onion/garlic in blender with all other ingredients and blend until smooth. Place in pot and heat to boiling. Simmer on low heat until thickened.

Variations:
For a faux chicken or turkey gravy, eliminate the Bragg’s (or worcestershire), rosemary, thyme, and sage and add 1½ teaspoons of poultry seasoning. Mmmm, good!

FYI: the ‘poultry’ version was served with my Thanksgiving Pot Pie recipe.

__________________________________________________________________

HLW Tip of the Month: Stay Low Fat!

If you have taken the Have LifeLong WellBeing Nutrition Class Series you have learned all the ins and outs of olive oil and fats and how they all do the same damage to your circulation AND create body fat. This is a reminder for you! If you haven’t taken these classes you are in for a surprise! Olive oil is not a health food! I know, I know, everyone tells you it is. Most are just parroting what they have heard or read. Those who have read the evidence know different. Here’s the skinny on this fat!

Adding just 3 tablespoons of olive oil to your daily fare, without making any other changes, will add ~360 EXTRA pure fat calories a day, ADDING 36 pounds of FAT to your body in just one year!! Having trouble losing weight?!

The TRUTH is that olive oil is concentrated fat and calories and the fat you eat is the fat you wear. Olive oil does the same thing to your circulation that saturated fat does; it constricts your arteries. Study after study has shown this to be true. The little cells (endothelial) that line your blood vessels produce something called nitric oxide which dilates (makes bigger) your blood vessels. ALL oils damage these cells leading to less nitric oxide and constricted (smaller) blood vessels. This means higher blood pressure among other issues that you do not want.

There is no such thing as a healthy oil. Not olive oil, canola oil, coconut oil, hemp oil, flax seed oil, or motor oil. They are all concentrated fat and calories that you would never get naturally from food. It takes ~7.6 lbs. of olives for a 500 ml bottle (~17 oz). This translates to ~3/4 lb. of olives for that 3 tbls on your salad, not to mention how much you use when cooking. Yes, you can sauté onions and peppers without oil! They are high in water, so just use a little bit of water when they begin to stick and keep stirring. It’s easy and the flavor is so pure and delicious!! Just ask those who have tried itMy Greek husband, who is also a cook, does not use olive oil when cooking. You can learn to do this, too! Oh, and that Omega 3 thing does not lower your risk of heart attacks or strokes. Studies show there is no risk reduction. Only reducing omega 6 foods does that.

If you would like to learn more come to the Have LifeLong WellBeing Nutrition Class Series. Your health will benefit in more ways than you can imagine!

No Added Oils to Have LifeLong WellBeing!

 

 

admin

Click Here to Leave a Comment Below

Leave a Reply: