Showing posts with label antioxidant. Show all posts
Showing posts with label antioxidant. Show all posts

Sunday, April 5, 2015

The Detox Dance

It's that time of year again; the time to cleanse, reinvigorate and renew.

Doing cleanses and detoxes through juicing or fasting has become almost common place.  When I started biannual cleanses back in the 90's, it wasn't usual with many people.  Back then, I was dealing with a serious healing crisis, and with the support of a wonderful naturopath went through a 6 month healing that involved several detox cleanses, hydrocolonic therapy, white light therapy and vitamin/mineral therapy. It was intense, expensive and totally worth it.  I completely healed without invasive procedures.  It actually changed my life and put me on the course I presently pursue.

So, why should people periodically detox (if you aren't contending with a healing crisis)?  And what is the best way to do it?

Our human propensity is grounded in habit; the good, the bad, the ugly and beautiful.  We are routine and habit oriented.  Never changing up the way we eat and behave creates a static energy field, and this most often leads to dis-ease.  As I've said in several posts,  we live in a vessel that is constantly working for us, often taxed and on overdrive.  The heart never stops beating, the lymphatic, circulatory and gastrointestinal systems similarly are always at work.  To give them a rest, a break from dealing with breaking down fats and sugars is a way to renew their function.  This sort of change, reinvigorates our metabolism, allows the systems to relinquish stored toxins, provides our spiritual self new impressions and jump starts a heightened awareness, hopefully offsetting the need to ever have to manage a healing crisis.  Cleansing rejuvenates and reinvigorates and is fully sympathetic with the Spring and Autumn seasons.


To the question, what is the best way to do it, well, there are many, many ways.  Back in the '90's it tended to be "hard core".  Juicing juicing juicing.  Water water water.  No morsel of anything with non-liquid texture touched one's lips for 16-30 days.  Kind of rough and kind of exhilarating.  Today, there are all sorts of products and ways to approach it.  What I initially counsel to others and take into account for myself is, who am I right now?  What can I manage?  What is feasible within a budget, and where is my spirit in relation to the endeavor of this type of renewal?

For those going through a healing crisis, jumping into a very intense period of fasting/juicing may not be ideal.  It may be necessary to build the body up first, get the liver filtering optimally before one undertakes a detox.  This requires guidance and support and one should get this from a trusted healthcare partner.

There are a few circumstances to consider when undertaking a detox:  avoiding free-radical conditions and constipation.

Free radicals are molecules with unpaired electrons. In their quest to find another electron, they are very reactive and cause damage to surrounding molecules.  In detoxing, it's important to continue to nourish the body while avoiding a starvation situation.  As soon as the body senses it isn't getting nourished, it goes into lock down to avoid what it perceives as starving/imminent death, releasing an onslaught of free radicals into the blood stream. Free radicals are everywhere, in the air, our bodies, and the materials around us. They cause cellular and molecular deterioration causing age-related illnesses, and are unwanted contributors to heart attacks, stroke and cancers.

Constipation happens when fiber is eliminated from the diet, circumstances which are prime when one is exclusively juicing.  To offset this, maximum hydration is required and use of hydrocolon therapy (colonics) and or use of natural products like psyllium (natural bulk laxative).  Work with a professional to consider the best options for you.

One of the interesting things about cleansing is watching how you handle the stages.  Initially, there can be irritability, headaches, low energy. As the cleanse progresses, it's not uncommon to feel an incredible inner and outer lightness and high energy.  Part of detoxing is listening to the body and providing. If you need to rest or sleep, make the time.  The commitment to the process is an exemplary effort of caring for oneself.  All the time cutting the vegetables, preparing the broths, cleaning the juicer parts.  It's a big investment of time, energy, mental focus/planning and money. It's beautiful when the commitment is strong in oneself; a true sense of self worth and love to oneself is experienced (even if there are periods of grousing about the time consumption!).  Recommitting to one's prayer or meditation practice helps deepen the cleanse experience.  It brings fortitude and a certain internal power and verticality that can offset the challenges and heighten the satisfaction.

photo credit: Lalu Danzker
Ways to approach a detox:
One can gradually move into it, eliminating a meal a day, replacing with juicing and gradually eliminating 2 meals and finally 3.  Have a plan or protocol for yourself, a structure and a way you will emotionally, spiritually and physically approach the effort.  Get some help and support for the plan by a healthcare partner.
Be careful what you juice.  Vegetables should be your primary source of nutrition with inclusion of few fruits.  For those with a big sweet tooth, you will be tempted to do a lot of fruit juicing.  Minimize this.  Also, even if vegetables are your main source of juice, one's stomach lining can get irritated.  Balance the juicing with alkaline broth.  One glass of broth accompanying a glass of fresh juice usually offsets stomach aches.  Alkaline broth can be made with vegetable scraps.  Potato skins, beet tops, spinach/chard stalks, etc.  Avoid salting the broth or using veg high in sodium, like onions.  Add lots of fresh herbs to make it tasty.  You can make a pot-full and strain it into glass containers (old peanut butter jars) for the week.  Try not to drink it cold; the juice tends to be cold and you want to offset the temperature with other.  We are particularly sensitive to "cold" foods when fasting, why we undertake it in the spring, not the winter.  You don't want the intestines to seize up but accept what is received graciously; so warm the broth when possible, drink a lot of herb tea like nettle and hawthorne.

photo credit: Lee van Laer
Go all organic, go seasonal.  You will be tempted to do cantaloupe and watermelon; they're big, you get  a lot of juice at one time, they taste great. But they're not seasonal in April and May (at least not in the northeast).  Tip your hat to disappearing winter and juice a lot of root vegetables in the spring (beets, parsnips, carrots, etc) adding in "new" spring greens like spinach, dandelion, chard.  This is an opportunity to fall in love with bitter greens like arugula; so tangy and delicious.  Organic is a no- brainer even if it's pricey.  The whole idea of a detox is to detox.  You don't want to put into your body low grade foods, taxing your cleanup process with pesticides and unfriendly microbes.  We are trying to decrease and neutralize inflammatory processes, bring more alkaline (vs acidic foods) into the system.  We need high quality vegetables and fruits.  Again, go organic.


For some, it is too stressful not to be able to masticate every day.  Foodies need texture.  Hence, exclusively juicing may not be possible.  There are many good products on the market that provide shakes, even bars to chew on while doing a cleanse.  This process is about wakening to oneself, where one is in the now.  We aren't trying to be perfect or hyper disciplined.  The "discipline" comes from the interest in the process.  If we've committed to eliminating food-food for a period there are going to be challenges.  If you have to masticate something, and there is too much tension and effort around the cleansing commitment, eat something.  If possible make it whole: carrot  or celery sticks, cucumber slices.  Don't complex carb-out with bread or junk. Sometimes a thin soup with vegetable nips the hankering.  Eat a piece of fruit.  Try to stay in the parameter of the things you are juicing (dandelion green salad with a few drops of olive oil and spray of lemon).  There is no guilt or forgiveness necessary.  Take care of yourself.  One of the signs that it's time to move out of the fast is the amount of daydreaming and planning one begins to do in relation to food.  If you find yourself thinking for inordinate amounts of time about what you're first meal is going to be, writing lists of menus for the first week back--- it's time to start shifting out of a cleanse.  When one begins to feel deprived, or is experiencing scarcity in relation to food, this is another cue it's time to back into a more normal dietary pattern.  Denial is not a great place on any level to live.  It undermines what efforts you've made thus far and puts future detoxes at risk.

When we detox, we aren't just eliminating through our gastrointestinal system, but through our skin and respiration as well.  Doing Ayurvedic skin brushing with a medium coarse, dry loofah sponge or brush prior to showering helps this process by stimulating lymph and circulation.  Brush the limbs and the torso several times always toward the heart. Do this before showering.  Finish the shower with a cool rinse.  Do exceptionally good mouth care.  Brush, waterpik, floss, tongue brush, mouthwash; the whole kit-n-caboodle.  Halitosis or bad breath is common during the detoxing period.  As you clean your body, clean your mouth:  with intention and excellence.  In all of this, you'll feel like a million bucks.

Back out of your cleanse the way you went into it:  gradually.  Eat small amounts of complex carbs (1/4 cup cooked per day) after a few days add in some dairy (preferably yogurt). You don't want to shock your sensitized system by going from nothing to a full fledged meal.  By the end of a fast, time has become slower, impressions are received in a much more sublime and quiet way.  Appreciate this.  Take stock in the detox dance you completed.

Saturday, November 15, 2014

Herbs: Nutrient packed flavor

To me, the major must in having a culinary garden, is having fresh herbs to cook with.  Most people are familiar with the basic uses of parsley. basil, chive and with the popular trend of eastern and south of the border cuisine, cilantro.  But, there are myriads of other herbs, easily grown in a window box or kitchen window that not only add adventure and flavor to our food, but pack a wallop in nutritional value to our diets.

Many ordinary herbs have tremendous vitamin, mineral and electrolyte composition.  Following are four basic herbs, their nutritional properties and nutrient value.  (Information gleaned from: http://www.nutrition-and-you.com/healthy-herbs.html)


BASIL (Ocimum basilicum)
Nutritive value per 100 g. (3.5 oz)
(Source: USDA National Nutrient data base)
Principle
Nutrient Value
Percentage of RDA
Vitamins


Folates
68 µg
17%
Niacin
0.902 mg
6%
Pantothenic acid
0.209 mg
4%
Pyridoxine
0.155 mg
12%
Riboflavin
0.076 mg
6%
Thiamin
0.034 mg
2.5%
Vitamin A
5275 IU
175%
Vitamin C
18 mg
30%
Vitamin E
0.80 mg
5%
Vitamin K
414.8 µg
345%
Electrolytes


Sodium
4 mg
0%
Potassium
295 mg
6%
Minerals


Calcium
177 mg
18%
Copper
385 mg
43%
Iron
3.17 mg
40%
Magnesium
64 mg
16%
Manganese
1.15 mg
57%
Zinc
0.81 mg
7%



   Basil leaves contain health benefiting essential oils such as eugenol, citronellol, linalool, citral, limonene, and terpineol. These compounds are known to have anti-inflammatory and anti-bacterial properties.
   An important essential oil, eugenol has been found to have anti-inflammatory function by acting against the enzyme cycloxygenase (COX), which mediates inflammatory cascade in the body. This enzyme-inhibiting effect of the eugenol in basil makes it an important remedy for symptomatic relief in individuals with inflammatory health problems like rheumatoid arthritis, osteoarthritis, and inflammatory bowel conditions.
   Oil of basil herb has also been found to have anti-infective functions by inhibiting many pathogenic bacteria like Staphylococcus, Enterococci, Shigella and Pseudomonas.
   Vitamin K in basil is essential for many coagulant factors in the blood and plays a vital role in the bone strengthening function by helping mineralization process in the bones.
   Basil herb contains a good amount of minerals like potassium, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
   Basil leaves are an excellent source of iron, contains 3.17 mg/100 g of fresh leaves (about 26% of RDA). Iron, being a component of hemoglobin inside the red blood cells, determines the oxygen-carrying capacity of the blood.
      
Rosemary herb (Rosmarinus officinalis)
       Nutritive value per 100 g.
       (Source: USDA National Nutrient data base)
Principle
Nutrient Value
Percentage of RDA
Energy
131 Kcal
6.5%
Carbohydrates
20.70 g
16%
Protein
3.31 g
6%
Total Fat
5.86 g
20%
Cholesterol
0 mg
0%
Dietary Fiber
14.10 g
37%
Vitamins


Folates
109 µg
27%
Niacin
0.912 mg
6%
Pantothenic acid
0.804 mg
16%
Pyridoxine
0.336 mg
26%
Riboflavin
0.152 mg
12%
Thiamin
0.036 mg
3%
Vitamin A
2924 IU
97%
Vitamin C
21.8 mg
36%
Electrolytes


Sodium
26 mg
2%
Potassium
668 mg
14%
Minerals


Calcium
317 mg
32%
Copper
0.301 mg
33%
Iron
6.65 mg
83%
Magnesium
91 mg
23%
Manganese
0.960 mg
42%
Zinc
0.93 mg
8.5%

 Note the mineral and Vitamin A values!

Thyme herb (Thymus vulgaris)
Nutritive value per 100 g. ORAC value 27426,
(Source: USDA National Nutrient data base)
Principle
Nutrient Value
Percentage of RDA
Energy
101 Kcal
5%
Carbohydrates
24.45 g
18%
Protein
5.56 g
10%
Total Fat
1.68 g
8.4%
Cholesterol
0 mg
0%
Dietary Fiber
14.0 g
37%
Vitamins


Folates
45 µg
11%
Niacin
1.824 mg
11%
Pantothenic acid
0.409 mg
8%
Pyridoxine
0.348 mg
27%
Riboflavin
0.471 mg
36%
Thiamin
0.48 mg
4%
Vitamin-A
4751 IU
158%
Vitamin-C
160.1 mg
266%
Electrolytes


Sodium
9 mg
0.5%
Potassium
609 mg
13%
Minerals


Calcium
405 mg
40.5%
Iron
17.45 mg
218%
Magnesium
160 mg
40%
Manganese
1.719 mg
75%
Manganese
106 mg
15%
Zinc
1.81 mg
16.5%

   Thyme contains many active principles that are found to have disease preventing and health promoting properties.
   Thyme herb contains thymol, one of the important essential oils. Thymol has been found scientifically to have antiseptic, and anti-fungal characteristics. The other volatile oils in thyme include carvacolo, borneol, and geraniol.
   Thyme contains many flavonoid phenolic antioxidants like zea-xanthin, lutein, pigenin, naringenin, luteolin, and thymonin. Fresh thyme herb has one of the highest antioxidant levels among herbs, a total ORAC (Oxygen Radical Absorbance Capacity) value of 27,426-µmol TE/100 g.
   Thyme is packed with minerals and vitamins that are essential for optimum health. Its leaves are one of the richest sources of potassium, iron, calcium, manganese, magnesium, and selenium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for red blood cell formation.
   The herb is also a rich source of many important vitamins such as B-complex vitamins, beta carotene, vitamin-A, vitamin-K, vitamin-E, vitamin-C, and folic acid.
   Thyme provides 0.35 mg of vitamin B-6 or pyridoxine; furnishing about 27% of daily recommended intake. Pyridoxine keeps up GABA (beneficial neurotransmitter in the brain) levels in the brain, which has a role as stress buster.
   Vitamin-C (266% RDA!) helps the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
   Vitamin-A (158% RDA) is a fat-soluble vitamin and antioxidant that is required maintaining healthy mucus membranes and skin and is also essential for vision. Consumption of natural foods rich in flavonoids like vitamin A and beta-carotene helps protect from lung and oral cavity cancers.
  
Sweet marjoram herb 
(Origanum majorana), dried leaves,
       Nutritive value per 100 g.
       (Source: USDA National Nutrient data base)
Principle
Nutrient Value
Percentage of RDA
Energy
271 Kcal
13.5%
Carbohydrates
60.56 g
46.5%
Protein
12.66 g
22%
Total Fat
7.04 g
23%
Cholesterol
0 mg
0%
Dietary Fiber
40.3 g
106%
Vitamins


Folates
274 µg
68.5%
Niacin
0.902 mg
25.75%
Pantothenic acid
0.209 mg
4%
Pyridoxine
1.190 mg
91.5%
Riboflavin
0.316 mg
24%
Thiamin
0.289 mg
24%
Vitamin A
8068 IU
269%
Vitamin C
51.4 mg
86%
Vitamin E
1.69 mg
11%
Vitamin K
621.7 µg
518%
Electrolytes


Sodium
77 mg
5%
Potassium
1522 mg
32%
Minerals


Calcium
1990 mg
200%
Copper
1.133 mg
126%
Iron
82.71 mg
1034%
Magnesium
346 mg
86.5%
Manganese
5.433 mg
236%
Zinc
3.60 mg
33%

 Note the impressive mineral (and vitamin) content of Marjoram in the above chart.

   The herb contains many notable phyto-nutrients, minerals, and vitamins that are essential for optimum health and wellness.
   The herb parts contain certain chemical constituents like eugenol sabinene, α -terpinene, cymene, terpinolene, linalool, cis-sabinene hydrate, linalyl acetate, terpinen-4-ol and terpineol. These compounds have been known to have anti-inflammatory and anti-bacterial properties.
   Fresh herb has high levels of vitamin C (ascorbic acid); provide 51.4 µg or 86% of RDA per 100 g. Vitamin-C is one of the powerful natural anti-oxidant help remove harmful free radicals from the body. Ascorbic acid also has immune booster, wound healing, and anti-viral effects.
   Marjoram herb contains exceptionally high levels of beta-carotene, vitamin A, cryptoxanthin, lutein and zea-xanthin. 100 g of dry marjoram leaves carry 8068 IU or 269% of DRI levels of vitamin-A. Carotenes, xanthins, and lutein are powerful flavonoid anti-oxidants. Together, these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging, and various disease processes.
   Vitamin-A is known to have antioxidant properties and is essential for healthy eye-sight. It is also required for maintaining healthy mucus membranes and skin. Consumption of natural foods rich in vitamin A and carotenes are known to help protect from lung and oral cavity cancers.
   Zea-xanthin, an important dietary carotenoid, is selectively absorbed into the retinal macula lutea in the eyes where it thought to provide antioxidant and protective light-filtering functions. It has proven beneficial action against age-related macular disease (ARMD), especially in the elderly.
   Sweet marjoram is one of the richest herbal sources for vitamin K. 100 g of dry leaves provide about 518% of recommended daily intake. Vitamin-K has a potential role in bone mass building by promoting osteotrophic activity in the bones. It also has established role in the treatment of Alzheimer's disease by limiting neuronal damage in the brain.
   Marjoram herb carry good amount of minerals like iron, calcium, potassium, manganese, copper, zinc and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
Furthermore, its leaves are an excellent source of iron, contains 82.71 mg/100 g (about 1034% of RDA). Iron is an important co-factor for cytochrome oxidase enzyme in the cellular metabolism. In addition, being a component of hemoglobin inside the red blood cells, it determines the oxygen-carrying capacity of the blood.


Every plant, herb or otherwise, is a little different tasting than the one before.  What is exciting about using fresh herbs is sensing the amount to use and adjusting to it's subtle variations depending on what was at market this week.  Fresh herbs are generally one-third less concentrated in flavor than dry herbs.  There is a lot of leeway playing with amounts of fresh for the most part.  It's a lot harder to overdo seasoning with fresh herbs than it is with the dry variety.  When I go to market and have chosen what interests me, I immediately high-tail it to the herb fridge and check out what is there and how they're looking and start formulating a plan. Sometimes, I put back an eggplant if the basil doesn't look too good and choose something I know will go with the vibrant thyme or tarragon I see.  Herb availability often dictates what I prepare for a meal.

If you aren't experienced in using a lot of different fresh herbs, it's trial and error.  Generally, there are Mideastern flavor profiles, Mediterranean, Southwestern, Provencal flavor profiles, etc.  Whereas these are good to know, I like to play outside the box and that is trial and error.  Rarely will the use of fresh herbs create a disaster.  Although, as a young cook trying to impress my parents with an Italian dinner, I did use way too much basil in the homemade tomato sauce.  I didn't know about the oils in fresh basil that would turn bitter upon cooking.  In a panic, I called my Italian neighbor to ask her how to remedy my faux paux and she said carrots:  something sweet to counter the bitter.  So, don't overuse (cooking) fresh basil, just sayin....

Please look at:  http://www.nutrition-and-you.com/healthy-herbs.html for a comprehensive nutritional analysis of most ordinary kitchen herbs.