Dr. Laura: Dangers of Proton Pump Inhibitors

Proton Pump Inhibitors, or PPI’s may help gastrointestinal reflux (GERD) in the short term, but they increase risk of many long term negative effects.

Long Term Side Effects of PPIs

When proton pump inhibitors are taken for an extended length of time, they can ™cause a shift in the gut microbiome that –increases risks for:

  • liver disease like alcoholic liver disease, non-alcoholic fatty liver disease (NAFLD), and non-alcoholic steatohepatitis
  • increased risk for cardiovascular events, kidney disease and dementia. 
  • Nutritional deficiencies, especially B12 and iron.


GERD

™Gastro-esophageal reflux disease (GERD) is caused from a faulty lower esophageal sphincter valve. ™Backs up content of stomac acid burns™ the esophageal lining. For many, a trip to the conventional doctor mean a prescription of proton pump inibitors – a drug that often ends in an -prazole. Like omeprazole, pantoprazole, for example.

Causes of GERD

  • bacterial overgrowth
  • lazy sphincter
  • food sensitivity

Interesting fact is the real cause of GERD may be from not enough stomach acid, rather than too much. If this is the case, taking a proton pump inhibitor, which lessens stomach acid can actually make the problem worse. Tests for H. pylori, a bacteria that can sometimes overgrow in the stomach may be necessary. H. pylori likes to reduce the level of stomach acid so it can thrive. Lower stomach acid means food is not properly digested and this can lead to fullness in the stomach and regurgitation or GERD.

The gastric-esophageal sphincter may be lazy and in need of tonification. Proton pump inhibitors won’t address this issue, however botanical medicine can often help.

Another reason to skip the proton pump inhibitor and look for the root cause is that GERD is often a result of food sensitivity. Food sensitivities related to GERD can be more than the typical caffeine, peppermint, spicy foods and citrus that commonly aggravate the issue.

For help with this and more digestive concerns, book online, contact drlaurambrown@forwardhealth.ca or call 519 826 7973 to book your appointment today.


Dr. Laura: Why do processed foods get such a bad wrap?

Advanced Glycated End products

AGES– Advanced Glycated End products area product of food processing. AGEs appear to stimulate chronic low-grade inflammation and promote oxidative stress and affect the pancreatic beta cell function leading to the development of insulin resistance. Stop AGE diets in animal models and diabetes stops.

Bad Fats

Fats– Not all are created equal! Processed foods use trans fats to prolong shelf life, saturated fats because they are cheap and tasty. Transfats and arachadonic acids create inflammation in the body. This increases risk for plaques in the vascular system, increases cholesterol and ultimately blood pressure. In contrast, when healthy fats like omega 3 fatty acids (aka high quality fish oil) the inflammation markers go down, the cell is better able to perform its function. Since every cell has a phospholipid bilayer. This means that every cell’s skin is made of fat. When fat is of a fluid nature, nutrients are able pass in and out more effectively and the cell’s function is optimized.

Food Dyes

Dyes–The processed food industry uses food dyes to add colour to colourless foods, to enhance colour and to avoid colour loss due to environmental elements and to preserve consistency when there are variations in the colour of food. Food dyes are know to cause inattention, hyperactivity, irritability, temper tantrums or trouble sleeping.

Sugars

Sugar & high fructose corn syrup. Most processed foods have some sugar added including soda pop, breads, cereals, yogurts, processed meats, soups and condiments. High-sugar diets may make a significant contribution to cardio-metabolic risk.  High fructose corn syrup, when digested by the body produces reactive carbonyls, which creates tissue damage. Countries using high-fructose corn syrup had rates of diabetes that were about 20% higher than countries that didn’t mix the sweetener into foods, even when total sugar and total calories remain the same.

Salt

Salt– Processed foods use salt to help preserve it and for added flavour. The amount of salt in restaurant and packaged foods are the main culprits in the Western diet, not the salt added to home-prepared whole foods.  Research shows that the average North American consumes 4000mg sodium per 2000kcal diet. This is almost twice as much as the 2300mg/day recommend by some health experts. If the amount reduces even to 2700mg/day, a 5mmHg smaller rise in systolic blood pressure would be noted in those 25-55 years of age. This results in an estimated 150,000 lives saved from death due to cardiovascular events. The kicker is, if not getting annual checkups, often the first sign of high blood pressure, is a deadly heart attack.

White Flour

White flour  – Without the fibre, white flour easily breaks down quickly into simple carbohydrates, which is essentially sugar to the body. Processed foods are full of white flour. The fast breakdown quickly elevates blood sugar, induces insulin release and quickly and causes cravings for more sugar to restore blood sugar levels. The cycle easily repeats itself as quick carbs are continually fed into the body. Over time and continued food abuse, the insulin that works diligently to get the sugar into the cells, becomes less effective, the sugar stays in the blood stream and the person is now experiencing high blood sugar levels and insulin resistance… a path well travelled to the diabetes destination.

Dr. Laura: Boost your energy

The energy powerhouses of cells are called mitochondria. These tiny organelles are derived solely from our mother’s DNA and are reposible for generating the energy our bodies need to run.

Mity Mitochondria

  • Make up about 10% of our body weight
  • 200-2000 per body cell
  • relies on the fats, carbohydrates and proteins we eat
  • loves to run on ketones
  • Needs nutrients like calcium, B vitamins, CoQ10, N-Acetyl-Cysteine, Magnesium, Alpha lipoid acid, lysine

Energy Drains

Fatigue comes from drains on the mitochondrial function. This can happen with any type of toxic burden:

  • long term nutrient deficiency
  • poor sleep habits
  • hormonal disruption
  • eating too much in general
  • eating too much sugar
  • excessive exercise
  • heavy metals
  • viruses and spirochetes (Lymes)
  • pesticides
  • plastics, PCB’s
  • drugs
  • mold

Signs of Mitochondrial Dysfunction

Unexplained fatigue, the need for more than 8 hours of sleep on an ongoing basis, poor exercise recovery, impaired sense of smell or taste, headaches, poor motivation, depression, anxiety, brain fog, forgetfulness, extra sensitive to light and noise – are all indicators of poor mitochondrial dysfunction. While other things may be at play like poor thyroid function, hypothalamus, pituitary or adrenal function, it is important to also consider the mitochondria.

Boost Your Energy

Support the mitochondria and reclaim your energy. An initial naturopathic appointment will start the process to understand the source of your energy drain. Together a same day plan could initiate the changes required to boost energy.

Dr. Laura M. Brown, ND

Dr. Laura: Why Estrogen Makes You Stressed

How estrogen impacts stress

High levels of estrogen might increase your levels of stress. It clogs up the detoxification pathways and leaves neurochemicals in the body for too long. A build up of neurochemicals can make a person angry, irritable, anxious or exhibit compulsive symptoms.

The detoxification processes affected by high levels of estrogen:

  1. Methylation
  2. Breakdown

Methylation

Methylation keeps cells from oxidizing, aging, or simply “going bad”. Too much or too little methylation is linked to multiple diseases and cancer. Methylation aids in DNA and RNA synthesis, cell differentiation, neurotransmitter synthesis and metabolism, detoxification, hormone clearance, energy production, nerve conduction and histamine clearance.

Methylation is provided by foods that offer sources of B6,B12, zinc and folate (lots of vegetables, fruits, seafood, red meat, nuts & seeds). The MTHFR (methyl folate reduction) gene’s activity is observed through genetic and organic acid tests. Homocysteine can also be a blood biomarker for how well the methylation cycle works.

Breakdown of neurotransmitters

COMT Catechol-O-Methyltransferase (COMT) is one of several enzymes that degrade the neurotransmitters dopamine, epinephrine, and norepinephrine. COMT is heavily influenced by levels of estrogen. When the estrogen is high, the COMT is slowed down.

MAO, or monoamine oxidase, is an enzyme that affects the neurotransmitters dopamine, norepinephrine, and serotonin.

When we think of estrogen, we often think of females with Premenstrual Syndrome (PMS) and peri-menopausal women. These are times when the estrogen surges and drops, inflicting mild to severe mood swings.

Estrogens are not only a female concern. There are increased levels of estrogens in males and females due to environmental factors.

Xenoestrogens are not natural forms of estrogen and the body has difficulty eliminating them. Xenoestrogens come in the form of birth control pills, flame retardants, BPA, pesticides, heavy metals, aluminum, lead, mercury, arsenic and cadmium.

Increased xenoestrogens puts an increased toll on our COMT and MAO. When the COMT and MAO are busy with excess estrogen and  xenoestrogens it makes it more difficult for them to do their everyday job of clearing catecholamines, or brain chemicals like dopamine and adrenaline. When dopamine and adrenaline hang out for too long, the body endures long standing experiences of stress. This is why estrogen detoxification and support of methylation, COMT and MAO activity in general can lead to less anxiety and aggravation.

How well does your methylation, COMT and MAO work?

Find out how your hormones influence your levels of stress through blood,  dried urine, and salivary tests available with Dr. Laura:

Dr. Laura M. Brown, ND works with her patients to help them understand their genetic tendencies and educates on how to prevent disease, reduce experiences of stress and live with energy.

Dr. Laura: A Valentine’s KISS Recipe

Valentine’s Day Dessert- a KISS Recipe!

Keep It Simple Sweetie!

Don’t you just love simple desserts? This won’t take long to make. There is no baking. It is free of gluten, dairy, egg, corn & soy! haha – It’s just fruit. So it’s vegan too.

How easy to please  any squeeze.

All you need is a heart shape cookie cutter, a knife and some fruit. Any melon will do. To cut the kiwi fruit, just peel it, then carve out a little notch along the oblong. Then sliver off a little along either side to make it shaped like a heart. Then cut across to make slices.

Voila!

Spread a little love!  It keeps you young & vibrant.

Dr. Laura M. Brown, ND

Dr. Laura’s Nut Cheese Recipe

Have you tried this? Dairy free, gluten free dreamy nut cheese. Made from raw cashews and nutritional yeast, herbs and spices, this is sure to be a holiday favourite.

A few of my patients came in to me and asked if I had tried nut cheese. I hadn’t. Until this past weekend. It’s much like the cashew basil pesto I made in the summer with lots of basil from the garden, garlic and cashews, but this is more like cheese. It’s the nutritional yeast that seems to give it that tangy cheese like flavour. You can buy it already made and I have found it at Stone Store in Guelph and Goodness Me!

Making nut cheese takes a little forward thinking, but it is not difficult. You can customize the flavour when you make it yourself. So you could do a cinnamon and cranberry, or a garlic and herb, or use crazy amount of basil.

Start with some raw unsalted cashews available at places like Costco, Bulk Barn or Goodness Me! The later two have nutritional yeast (Bob’s Red Mill brand) as well. You can get herbs and garlic, or other ingredients just about anywhere.

Some blogs on line suggest a food processor works better than a blender. I think if you have a high speed Vitamin or Blentec you might get a way with the blender and not have to make it too runny.

Ingredients
  • 2 cups (240 g) raw cashews
  • 1-2Tbsp minced garlic (depends on how strong your garlic is and how you like it)
  • 1 lemon, zested
  • 2 lemons, juiced (1/4 cup or 60 ml)
  • 3/4 cup (180 ml) water
  • 2 Tbsp (6 g) nutritional yeast
  • 1/2 tsp sea salt
  • 2 Tbsp (30 ml) olive oil
FOR SERVING
  • press on dried parsley, dill or other dried garden herbs, as you like.
Instructions
  1. Place cashews in a bowl and cover with cool water. I use a pyrex glass one with a fitted lid. Do it in the morning and leave on the counter for the day (12 hours).  If you can’t get to them right away, drain, place back in bowl, and store in refrigerator for up to 24-36 hours.
  2. Once soaked, drain cashews thoroughly and add to blender/food processor. Add minced garlic,  lemon zest, lemon juice, water, nutritional yeast, salt and olive oil.
  3. Process until very creamy and smooth, scraping down sides as needed. It should look like the consistency of hummus. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for flavour/balance.
  4. If it is a bit wet, scoop out the contents and drain a fine mesh strainer over a large mixing bowl. Discard any liquid.
  5. Otherwise you can directly lay down two layers of cheesecloth (or a clean, fine, absorbent towel) and place nut mix into the centre. Gather the corners and twist the top gently so you may form the cheese into a what looks like a gouda cheese round.  A twist tie or elastic might help hold it.
  6. Place the drained cheese round into a sealed glass container in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away. It is ready if it holds its form when unwrapped from the cheesecloth.
  7. To serve, unwrap from cheesecloth and place onto a serving board. Gently pat a coat of chopped herbs on to the round.
  8. Enjoy chilled with crackers or vegetables. Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled. I’ve also seen it whipped up with the herbs and placed in a dollop on the serving tray.
  9. Leftovers keep well for up to 5 days,  if covered in the refrigerator.

From the heart and kitchen of Dr. Laura M. Brown, ND

Dr. Laura: Is your thyroid to blame?

One in eight women will develop thyroid disease in her lifetime and 15 Million women have a dysfunction, but don’t even know it. Men can have issues too, although at a less rate than women.

Environmental toxins are largely to blame for the rising rates of thyroid disease. Years ago, it was mostly iodine deficiency and this is why iodine was added to salt. Now we point the finger more often at the rising rates of hormone mimickers in our environment like BPA’s and their alternatives in plastics, cadmium, circadian light disrupters, pesticides, herbicides and more.

Untreated thyroid dysfunction can lead to feelings of:

  • Fatigue and exhaustion
  • Brain fog, difficulty focusing thoughts
  • Unexpected weight gain, and with it increased risk of obesity, diabetes, and heart disease
  • High LDL cholesterol – the thyroid plays an important role in fat metabolism
  • Depression – as many as 15% of women on antidepressants have an undetected thyroid problem as the root cause of their depression –but their problem hasn’t been fully investigated. When I check thyroid I check more than the TSH (thyroid stimulating hormone).  I look sub functioning gland by checkin TSH, T3, T4, thyroid antibodies and look for how well cortisol is clearing on the DUTCH hormone test.
  • Anxiety – often because cortisol is not clearing
  • Increased risk of cardiac arrhythmias and congestive heart failure due to the regulatory control of this hormone has on heart rate and rhythm.

Troubles in the digestive track and liver can lead to poor activation of the T4 to T3 hormones. When I work with patients I am always looking for clues in the skin, stress, and sleep and how well the micro biome functions. A good clue to micro biome function is the Comprehensive Stool Analysis by Doctors Data.

If you suspect you may have a thyroid issue, get it tested!  I’ll look at results from a functional medicine perspective, which mean optimal performance, not disease levels of lab markers.

From the heart and research of Dr. Laura M. Brown, ND.

Dr. Laura’s Rosemary Nut Recipe

Rosemary Nuts

1 pound raw unsalted nuts of your choice

(I love an assortment of almonds, Brazil nuts, cashews, pumpkin seeds, pecans)

2 tablespoons butter OR coconut oil, melted

1 tablespoon maple syrup (optional)

2 tablespoons dried rosemary

½ tsp Himalayan sea salt

One serving is about 1/4 cup.

  1. Heat the oven to 350°F.
  2. Spread the nuts evenly on a baking sheet and roast for 10 minutes or until fragrant and beginning to brown. Transfer the nuts to a large bowl (set the baking sheet aside). ( Note! in our oven only took 6 min and be sure to place on lower level rack and watch closely.)
  3. Mix the melted butter or coconut oil with the rosemary, and salt, optional to add a little maple syrup, pour it over the warm nuts, and toss with a wooden spoon. Spread the nuts back on the baking sheet and let them cool on the counter for 30 minutes, or until all elements have solidified and cooled. Serve at room temperature. (They’re not as good if you try to eat them while they’re still warm.)

Nuts are a good source of magnesium, healthy fats and protein. Magnesium is critical in relaxing muscles, regulating the HPA axis and in many other metabolic transactions in the body. Brazil nuts are a source of selenium, important for thyroid health. Almonds are a source of vitamin E. Pumpkin seeds are a good source of zinc, important in a healthy gastrointestinal tract, immune function, thyroid health and sperm production. Rosemary helps the liver’s detoxification process. Olive oil is a healthy fat important in cardiovascular health. Coconut oil is high in caprylic acid and helps regulate healthy intestinal flora. Sea salt is a good source of minerals.

From the kitchen of Dr. Laura M. Brown,  ND.

Picture from www.kitchenparade.com

Recipe for BBQ Lamb & Meal Plan

Lamb finished

New Zealand Spring Lamb

Follow this meal plan and Father’s Day dinner will be simple to prepare for and easy to please Dad on his special day.

Chops are easy to manage and quite tasty. I buy mine at Costco on Imperial Road in Guelph. One tray has about 8 chops.  Of course if you are an Ontario Lamb fan, that’s always fantastic to support local farmers.  Marinade 12-24 hours ahead of cooking and if you don’t need all 8, freeze the remaining marinaded chops for a future date. They easily defrost within 12 hours in the fridge, so take them out in the morning and they’ll be ready for BBQ that night.

Marinade

Olive oil – about 1/4 cup

Fresh Sliced Garlic – 1 bud

Rosemary – about 1 Tbsp

Ground black pepper corns – about 1 Tbsp

Lamb1

Usually I find a glass Pyrex rectangular container or something similar works best for this. One with a plastic seal able lid so the whole fridge doesn’t smell like garlic while it is marinading. Use about 1/4 c of olive oil, pour this in the glass container, then add about 1 tbsp of dried rosemary, slice up one bud of garlic thinly or in chopped finely. Course ground black pepper or grind peppercorns fresh with mortar and pestle – about 1 Tbsp. Rinse lamb chops off in cold running water, drip dry for a moment, then transfer to container with oil and herbs. Roll the chops around in the marinade so each is well coated. Arrange in the pan – a tight fit is good as it keeps the air out. Allow to marinade in fridge for 12-24hours.

BBQ Time

Lamb3Heat the grill with all burners on high. Allow to come to 500 degrees Fahrenheit or hotter. We have three burners on our BBQ, which is average sized. After all is hot, turn the one burner at the far end where you will place the meat on low, the middle burner with nothing on it at medium and the burner furthest from the meat, leave on high. This will give lots of heat to the cooking (mine went up to 700degrees Fahrenheit) and will minimize flares. Note to the chef… charring meat to a crisp is not healthy! Close the lid. Cook on one side for 6 min. Then turn meat over. Cook on other side for additional 6 min. When lamb comes off the BBQ it will continue to cook for a minute or two. Once it reaches the plate it will be pink in the middle but cooked.

Side Dishes

BBQ Lamb goes great with whipped sweet potatoes. Peel, chop and boil in a little water. Drain water once potatoes are soft. (Hint: I save the water the sweet potato boiled in a mason jar and will add to soups or use as a stir fry base later in the week.) Back to the day: Add 1 Tbsp of coconut oil to the cooked sweet potatoes and use a hand mixer on medium or high for 2-3 minutes until all the lumps are out.

Lamb isn’t the same without mint sauce or jelly. Mint is growing fresh you might take task to do this at home. Everyone in our home likes the Presidents Choice Mint Sauce and Mint Jelly you can find in the condiments section at Zehrs. Even the smaller Zehrs at Gordon and Clair area in Guelph carries this.

Veggies: hmm… any will do & lots. Steamed organic broccoli or peas and mushrooms or grilled or steamed asparagus is always a great companion. Of course always a big side serving of healthy leafy salad greens with a balsamic and olive oil vinaigrette.

New thing we found follows the meal very well  is sliced mango. Peel the mango and slice onto a plate – it’s great to taste near the end of the meal.

Vino – a glass a day is OK

I would pair this lamb meal with a glass of Valpolicella Ripasso, Amorone or Chianti Classico.

 From the heart and kitchen of Dr. Laura M. Brown, ND.

The Benefits of Apple Cider Vinegar

The Benefits of Apple Cider Vinegar

Four Benefits of Apple Cider Vinegar

It could help you lose weight.
Consuming vinegar with your meal can increase feelings of fullness, which should keep you from overeating. One study found that people ate 200-275 fewer calories for the rest of the day when they consumed vinegar with their meal.

It’s been shown to reduce and regulate blood sugar.
ACV contains acetic acid, which has been shown to slow down the absorption of sugar into your blood stream. Subjects in a study at the University of Milan saw a 34% drop in their blood sugar if they drank 1 gram of acetic acid in olive oil before eating 50 grams of white bread. In contrast, if one were to usually consume white bread, this would cause a spike in blood sugar.

It can clean fruits, veggies, and more.
When mixed with lemon juice, ACV has been proven to clean fruits and veggies and eliminate traces of salmonella.  ACV can also be used to clean surfaces around the house.

It may reduce risk of heart disease.
Multiple studies have shown that vinegar reduces blood pressure in rats and in another study rats that consumed ACV also showed a decrease in cholesterol and triglyceride levels. And while there hasn’t been much research on similar effects in humans, one observational study found that women who ate salad dressings with vinegar had a reduced risk of heart disease.

 

What Apple Cider Vinegar Might Not Do

Whiten your teeth.
The antibacterial properties of ACV could very well remove some gunk off your teeth, but it’s also extremely acidic. Too much acid can lead to erosion of the enamel, so rinsing your mouth with ACV could do more harm than good.

Clear your skin.
ACV has antimicrobial properties that could help to clear up acne, but right now there are only personal testimonials for this, no scientific studies.

Soften your hair.
The acetic acid in ACV could remove excess buildup from hair products, but again, there’s a lack of science to back up this claim.

 

How to use Apple Cider Vinegar:

Do not drink this stuff straight. If you’re going to ingest ACV, mix one tablespoon with at least eight ounces of water. You’ll want to dilute it because it tastes (and smells) quite pungent, and because acetic acid can be dangerous when consumed in high concentrations. If you’re going to put it on your skin, you should still dilute it in water. If you’re cleaning with it, you can mix it with water or lemon juice to create a super cleaning concoction. It’ll also go further that way.

One of the most popular brands of ACV is Braggs. It’s unfiltered, non-processed, and organic. It comes with “the mother,” a cloudy substance at the bottom of the bottle that produces the good bacteria and enzymes responsible for many of ACV’s healthy benefits.

Although there is some scientific data to back many of the claims ACV lovers espouse, much of what’s being discussed on the Internet is lacking solid evidence. Much like those quotes erroneously assigned to Abraham Lincoln. So, if you’re going to use it on your hair or skin, we recommend you proceed with caution.

Thank For Sharing Beachbody.com

 

Shared by Dr. Phil McAllister @ Forward Health