Dr. Laura on Detoxification

Detoxification is a continual process. This happens at a cellular level throughout the body especially in the liver, kidney, lungs, skin, gastrointestinal tract and emotions.

Cellular toxins

When a cell encounters a toxin, be it too much sugar or alcohol, pesticides, BPA, lead, mercury, cadmium, arsenic, nickel, chemical flame retardants, phthalates, viruses, bacteria, fungi or parasites it mounts a cell danger response (CDR).  This load triggers a series of protective reactions that slows the transport of   goods across the cellular membrane. The membrane walls thicken just like our ancestors ravaged in war, built their walled cities for protection. This response to cellular danger is a fundamental component of innate immunity and can be helpful in times of distress.

Seasonal influence on detoxification

There comes a time when things must come and go from this walled city.  Seasonal influence provide an important basis for organ focus. For example, in the height of summer, the emotions, digestive and energy movement are most active. Autumn is more a time for the lungs and large intestine.  Winter brings the kidney and bladder centre stage. Finally in spring the liver and gallbladder are most ready to clear out the build up from the cold winter months.

Long term effects of toxic exposure

Long term toxic exposure with little support leads to chronic disease. This is when the cells continually want to keep their walls of protection. This is not healthy. Garbage builds up, and the inward flow of nutrients slow down. We also get this feeling after the long, cold winter months as we have hibernated inside, put the heat on and slowed our movement in and out of the house. It is always interesting what tends to happen at human levels of behaviour are also reflected at levels of cellular behaviour.

With this in mind, it might be proactive to think about more outside activities to keep your cells and energy from becoming too stagnant. The kidneys and urinary bladder are likely more open to accept attention in the winter time.  The urinary bladder is pretty straight forward in its function; eliminating water soluble waste that has been prepared by the supporting organs in the body. The kidneys themselves are responsible for blood filtration, mineral and acid base balance. They decide what gets filtered out and what gets recycled back into the body. In Chinese Medicine, the kidneys include the adrenals, our body’s organs that help us adapt to stress.  It is important through the winter months to also ensure the adrenal glands are well supported.

Near the end of one season and the beginning of another, during equinox, the need for the organs shift. So in late winter, early spring, the stage prepares for the kidneys, adrenals and bladder to fade and the liver and gallbladder begin to take centre stage. If the flow of energy through these organs is not smooth, it generally results in a lack of creativity and feelings of irritability and nagging frustration.

Organ System Screening

Electro dermal screening (EDS) can provide insight into the health of your detoxification organs. Much like an EKG on the heart or EEG on the brain, nervous system conductance related to each organ may be captured at peripheral points of the nervous system on the hands and feet. The onsite EDS equipment at Forward Health is German engineered, precise and needle free. 

Detoxification Plan

Together with sensitive body biofeedback from the EDS equipment and understanding what’s bothering you, Dr. Laura M. Brown, ND can create a clear detoxification plan to help you relax those walls you and your cells have built, and get the river of life flowing smoothly once again.

Resources:
Teeguarden, Ron. 1984. Chinese Tonic Herbs. Japan Publications New York.
Naviaux, Robert. 2013. Metabolic Features of the Cell Danger Response. Mitochondrion Volume 16, May 2014, Pages 7-17 https://doi.org/10.1016/j.mito.2013.08.006.

 

Bone Broth Soup Recipe

thehealthymavenbonebroth
picture from thehealthymaven.com

Bone Broth Recipe

Bone broth soup is a like a multivitamin in a cup! It nourishes you in times of stress, brightens your skin, and strengthens your body.

There are several places to find good bones for stock:

  • Opt for the responsibly raised pasture fed or organic origin.
  • Save leftovers from when you roast a chicken, duck, turkey or goose
  • From a local butcher, especially one who butchers the whole animal
  • From local farmers who raise grass-fed animals (ask around at your local Farmer’s Market)

 

How to Make Bone Broth (I usually use chicken):

2 pounds (or more) of bones from a healthy source per gallon of water

You may find one chicken carcass boils up in about 8 -10 cups of water. The carcass can be from a chicken you roasted whole, or 2-3 chicken breast on bone you roasted. If from raw carcass, it may need longer to boil to get the same goodness.

2 tablespoons Apple Cider (or any kind) Vinegar. The vinegar is important to get the goodness (vitamins and minerals) out of the bone marrow.

You may vary the quantities to suit your needs.

You’ll need a large stockpot to cook the broth in and a strainer to remove the pieces when it is done. Bring the ingredients above to a boil. Once it has reached a vigorous boil, cover with lid and reduce to a low simmer for 4-6 hours. During the first hour of simmering, you may need to remove the impurities (froth or foam) that float to the surface. Purer sources of bones will have fewer impurities.

Optionally you may choose to put the bones in a slow cooker overnight on low, then remove bones in the morning and add back any meat and your list of vegetables (see below).

Remove from heat and let cool slightly. Next, strain with a fine metal strainer to remove all the bits of bone. You may remove and meat off the bones and put back into the broth.

If you are making a soup right away, after straining out the bones, add a little broth back to the pot with chopped vegetables. Cook for 5 min or until the celery and garlic are clear-like in colour. Then add the rest of the broth back into the pot. Simmer the vegetables and broth for a further 20 min.

If using a slow cooker, put veggies in the pot in the morning and keep on low for the day. By mid afternoon the soup is ready to sample. This makes a great option for those home with the flu/cold or recovering from surgery – a pot of warm soup ready for them as needed.

Vegetables to simmer

1 small onion, finely chopped

2 carrots chopped

2 stalks of celery, chopped

1 clove garlic

You may also add a little chopped cabbage. Again, vary the quantities to suit your needs. You may also choose to add green vegetables to the simmering or reheated soup 5-7 min before eating. This will keep them bright and green. Green vegetables you may add: Broccoli, kale, green beans, Swiss chard, collard or beet greens…

When cool enough, store your leftover soup in a glass jar in the fridge for up to 5 days, or freeze for later use. Leave about 2-3cm room for expansion for freezing in jars.

Enjoy your bone broth soup! It is full of vitamins and minerals.

5 Hidden Secrets of Weight Loss

When diet and exercise aren’t enough… you just can’t shake that extra weight. There may be hidden obstacles that need your attention before you can achieve your healthiest goals.

This Saturday, in a free public health forum, Dr. Laura Brown, ND will discuss ” The 5 Hidden Secrets to Weight Loss” at Guelph’s Goodness Me! Find out what may be the hidden reason for holding you back from your goals.

registernow

Saturday Oct 17th at 10-11:30am. Register Here

What do the following products have to do with weight loss?

Find out this and so much more this Saturday, October 17th at 10am at Goodness Me!

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