FAQs - What Can Microscopy Show Me?

What Can You SEE in YOUR Blood?

* condition, size, shape, membrane health of your red blood cells
* condition, vitality, quantity, specific behavior of your different white cells
* free radical damage
* acid / alkaline imbalances
* blood sugar imbalances and possible disturbances
* tendency to sluggish #lympathics / #drainage
* atherosclerotic plaque,
* unhappy liver
* hyper-clotting factors
* #bacteria, #parasites, #candida / #yeast / #fungi (the latter cannot live in the alkaline environment of your blood - so is indirectly extrapolated - so beware of all those folks who can see  candida in the blood!
* undigested proteins and fats - sluggish #digestion - #liver, #pancreas
* #dysbiosis, #malabsorption, bacterial lack and unhappy intestinal tract
* hormonal imbalances including #thyroid and #adrenals
* folic acid and #B12 deficiencies,
* vitamin C, E, magnesium and iron deficiencies
* uric acid crystals, antibiotic crystals and other chemical residues/crystals
* poor circulation, poor oxygenation
* heavy metal burden
* heavy pathogenicity (from strong meds and past treatments)
* presence of allergies, inflammation and infections

What Can’t You See?

* defining specific heavy metals
* defining specific allergies
* your pH in actual numbers - of the different fluids and tissues of the organs / or in your body
* your blood sugar levels in actual numbers
* specific species of parasitic infection - and their specific stage details

 

What is Nutritional Microscopy?

It is the use of a specially configured, very high-magnification microscope, camera and monitor - tools for gaining insight amd information into the details of one drop of blood - gently taken - so we can see detat the cellular level. This allows the practitioner to view it, immediately upon having taken it, at 9000 times ails magnification. The quality, details, behaviour and condition of your red cells, the different kind of white cells with their unique functions and other information such as platelets, pteroharpens, microbes, further tell their own story. These specific details, taken in consideration together, disclose enough information to what synthesize which imbalances and deficiencies need correcting.

Nutritional Microscopy is also an exceptional educational tool. When you see your details for the first time, you realize that there is an incredible dynamic activity taking place within you, and you can begin to better understand the specifics that need to be addressed without guessing in vein, without purchasing unneeded supplements or investing in unneeded therapies that may or may not have hit the mark.
It has been shown that client compliance is greatly improved with understanding why a change is required and what that looks like. For most of us, seeing is empowering. You’ll see yourself through a powerful window and view your dynamic micro-life processes going on in one of the most important of your body fluids.
Red cells, white cells, T cells, B cells, toxins, bacteria, crystals, heavy metals, symplasts, speed of red blood cell deterioration and so forth, are the centre of our focus and give us our insights. And there's the additional bonus: live blood analysis helps to identify potential conditions that might not otherwise have been obvious and overlooked till developed into a further stage.

How is a Microscopist Trained?

A microscopist's training should consists of a thorough understanding of oxidology, pleophophism, nutrition and physiology. This should be a minimum expectation. Additionally, a lot of self education and continuing education is called for, coupled with attending classes given throughout the world by advanced teachers and lecturers as more information becomes available.
Much as with other alternative modalities, some teachers require a certain amount of documented sessions after a course before a certificate is given while other teachers simply pass on what they know on an ad hoc basis and some teachers are fantastic and some might be questionable. Each teacher brings a bias into their work from their own perspectives, experiences and specialties.

Training and learning never ends. I use the knowledge of pleomorphism, North American oxidology, European research and knowledge of biological and ortho-molecular medicine as a basis. I also analyze blood from a nutritional perspective when that's appropriate.The best practitioners and teachers tend to be the ones that are not operating from the perspective of product sales. My teachers are listed at the "about" section at this blog.

Why Doesn’t my Medical Doctor do This Test?

Medical doctors are an integral component of anyone’s health care puzzle, but not the only piece. The reality is that no one area of medicine has all the answers, especially in a medical system that allows 7 minutes per person per visit to a GP in Canada. A GP therefore can not spend the time required to become acquainted with your specific details in a seriously comprehensive manner. Medical / nutritional microscopy knowledge evolved outside the regular mainstream medical establishment for a century and consequently was never accepted nor taught within the usual medical/pharmacological establishment. This same system also greatly discounts the importance and science of nutrition and metabolic conditions (an example is the long fought battle to bring ortho-molecular medicine to doctors).
Health Care needs to be an integrated process and live blood analysis ideally would be a serious piece within a true comprehensive system, assuming that the health and healing of the patient were the true focus and priority.
But we are far from that sort of an open-minded system evolving.
Emergency medicine, by virtue of it’s nature, has my unwavering respect and the traditional system of medicating the symptoms as a form of curing, has my disdain.

Persecution of brilliant people who are on the front lines and cutting edge of scientific healing and research and who are using new paradigms instead of pharmaceuticals is rife (pardon the pun) It’s all a matter of degrees, bias and perspective - mine included.

Live blood analysis, with powerful #microscopes, has been practiced for the last 100 years - approximately as long as our present pharmaceutically oriented mainstream medicine exists! It is the pioneering work of European scientists such as Drs. Bechamp, Descartes, Bernard and Dr. Gunther Enderlein that we can look back to with great gratitude. They gave us the basics: the assessment of the body's “terrain” and that whole sphere of science that proved that we are not internally sterile (ie. monomorphic).
Even though Louis Pasteur’s beliefs and scientific work somehow prevailed through those early times and even to this day through the pharmaceutical monopolies, by his own admission, Pasteur claimed: “le milieu est tout” on his deathbed.
Californian, Dr Virginia Livingston Wheeler and our Canadian scientist, Gaston Naessens (both stymied and persecuted), are just two examples of brilliant minds who have continued this research work, not to mention the people who carried on with Dr. Enderlein’s work in Europe and North America.

One Drop of Blood

Merrie Bakker, 604-261-7742 text and phone (if you receive a voice message, we will call back promptly) and info@pacificholistic.com

Easy access from Surrey, White Rock, Langely, West and North Vancouver, Port Moody, Coquitlam, PoCo, Maple Ridge, Mission, Burnaby, Vancouver, New Westminster and free parking in Kerrisdale, Vancouver

 

What Can I Expect from My Initial Session?

Your first analysis consists of an in depth microscopy session that covers all areas, so that basic recommendations can be suggested. This might include information such as current and prior health and diet habits and concerns, stress, lifestyle, exercise, past illness and environmental exposures, but more importantly, it’s what I see in the microscope as a complete picture of you, that guides us.
Taking that one drop is not painful and you just feel a light prick. Your consultation lasts for 2 hours 30 minutes with a full written report and guidelines. Further sessions are only for tweaking and follow-up purposes. They last no more than 1 and 1/2 hours; these follow-up sessions become quite in-depth as you become more informed and in tune with your body, your knowledge and your improvements.
Your understanding and eagerness to be self empowered are the most important components in this healing process. Therefore, your sessions are educational in nature  and create an atmosphere of questioning and interaction to ensure that you are fully on top of your own health issues. The initial session costs $150 (plus tax), takes about 2 1/2 to 3 hours and the follow up session is about 1 1/2 hour, $75 (plus tax).

Merrie also applies the principles of ontology - the new paradigm of GNM (German New Medicine) - where appropriate.

What Exactly is a 'Darkfield' Microscope?

Darkfield is a type of microscope lens that utilizes a fiber-optic light source and transforms how light comes onto the slide and and side-lights particles in the specimen on a dark background - for special, enhanced viewing of details under high magnification.

What is 'Brightfield'?

This type of lens shines light straight through the specimen - which is useful for the dry peripheral part of the analysis. When light shines straight through a specimen, transparent objects are invisible.

What is a 'Phase Contrast' Microscope?

This is another type of lens - a way to view live blood such that the light coming through the specimen is altered and slightly shifted and is said to be out of phase and lights up normally invisible and tranparent particles.

What is a Dry Layer Test?

This is a method of seeing any free radical damage, the condition of tissue and potentially toxic conditions within your body and gives even more information in regards to dysbiosis, mineral imbalances, organs / tissue functioning, mal-absorption, mal-alignment, inflammation, some vitamin deficiency and other areas of “physical stress”. I take a series of very thin blood layers from that one drop in a specific manner and let them dry on the slide. The twelve plus steps of the clotting / #coagulation cascade causes your blood to dry in a very specific manner - showing specific patterns of fibrin and fibrinogen. This gives us clues for specific stresses, mycotoxins and/or imbalances and reveals more information. The dry layer, also called the peripheral blood test, originated in France about 100 years ago by Drs. Heitan, Le Garde and Bolen (Bradford).

Why is pH So Important?

There has been a lot of misinformation spread through “health” magazines, some self-serving sources and supplement sales!
Our blood, which maintains a narrow pH range of 7.35 to 7.55, is slightly alkaline. Our blood must remain in this alkaline range for us to be alive.
Our bodies' "programs" know that there is a priority to keep this pH steady. Saliva has it's own ideal pH as does urine (different at different times of the day). Minerals and other necessary buffering elements are extracted from other tissues, too, such as muscle and bone and 'donated' to help with this job balancing act, 24/7.
So, optimally, some body organsd and tissues and fluids are alkaline and some are acid and all are interconnected. Over time depleteion can set in and cause imbalances in the 'donating' tissues, fluids and organs and this then causes people to say that they feel "acidic". 
 

Why are the #Lymphatics Important?

This very essential part of our housekeeping is often overlooked. The lymphatic system is our 2nd circulatory system and responsible for overall “garbage collection and synthesis”. Most of the lymphatic "pick up" comes from the extra-cellular fluids and some from organs such as the intestinal tract (the millions of vila, for example). Your lymphatics run parallel to your blood circulation system, except that it is not a circuit rather it is a system that starts in the farthest areas of your body and flows and gathers into both sides of your chest and joins into your blood circulatory system where the collected wastes are deposited in the appropriate organs of elimination or recycled.

Been from pillar to post seeking advice?
What do you have to loose?

Merrie Bakker, 604-261-7742 text and phone (if you receive a voice message, we will call back promptly) and info@pacificholistic.com

Easy access from Surrey, White Rock, Langely, West and North Vancouver, Port Moody, Coquitlam, PoCo, Maple Ridge, Mission, Burnaby, Vancouver, New Westminster and free parking in Kerrisdale, Vancouver

Read the article: One Drop of Blood

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An Often Asked Question About Ozone: Isn't it Dangerous - How Can You Use it for Health Purposes?

In nature, there is a cycle of oxygen production just as there is a water production cycle. Oxygen is released from plants on land and plankton in the oceans, in a process that we call photosynthesis. This oxygen is lighter than air and floats upward in the atmosphere. As high up as in the 20 to 30 km atmosphere layers, strong ultraviolet radiation in the 185 to 200 nanometer wavelengths bombards this oxygen and some of it becomes ozone.

This ozone, a thin layer in the higher atmosphere, blocks out the small portion of the ultraviolet spectrum that it absorbs. The rest, the great majority of the ultraviolet, reaches us, allowing amongst other things, suntanning.
The thinning of the ozone layer gets a lot of press, but factually, ozone production in the upper atmospheres is dependent on energy from the sun. During peaks of solar activity, ozone is created at a greater rate. During decreases in the sunspot cycles, the ozone layer decreases. Our lowest levels, since ozone has been measured, was in 1962.

As the world turns, at night, one side of the planet becomes dark. The ozone layer disappears there for a few hours. The layer is reformed as sunlight comes back in, in the daytime. There is no ozone right over the poles in the summer/winter because there is no sunlight there - hence those ozone holes.

Ozone is produced in the upper atmosphere as long as the sun is shining and ozone (not oxygen) is heavier than air. As it begins to fall earthward, it combines with any pollutants it comes into contact with, thus cleaning the air it passes. A very graceful self-cleaning system by Mother Nature! If ozone connects with water vapor, as it falls, it forms a very small amont of hydrogen peroxide which is then held in the water, a component of rainwater. (And this is the reason why rainwater causes plants to grow better than pipe-line / ground water irrigation).

Ozone is also created naturally by lightning. This ozone is what gives the air the wonderful fresh cleaned-up smell after a rain. Ozone is also created by waterfalls and crashing surf, which accounts for the energetic feeling and calm experienced near these sites. Another way ozone is produced is by photons from the sun breaking apart nitrous oxide, a pollutant formed by the combustion of hydrocarbons from engines. (Ozone from this source, in unhealthy amounts, can accumulate in smog due to temperature inversions and is a lung and eye irritant.)

 

Potassium carbonate, a primary component of potash and salts of tartar and created in large quantities as an industrial bi-product with a resulting by product of potassium hydroxide. And sodium bicarbonate we all know, too. A saturated bottle of this cells for $75 Can on a charlatan’s website - all the better to alkalinize your water, my dear!!! Blah!!! The claim that this salts solution decreases hydrogen ions and increases hydroxyl ions may have some benefits but the opposite may have even more benefits. On this topic alone a lot can be learned at Flanagan’s website - and he dummies it down significantly, thank God.

 

Ingredients (Serves 4):

1 head cabbage, thinly shaved

2 red onions, thinly sliced

¼ cup extra virgin olive oil

½ tsp sea salt

1 Tbsp fresh rosemary, diced

½ cup chopped prosciutto (optional)

1 Tbsp red wine or apple cider vinegar

½  cup toasted walnuts

¼ cup grated parmesan cheese (optional)

 

 

The Secret to Skinny Chili 

lectins are in lots of foods that are otherwise very healthy: beans, tomatoes, mangoes, watermelon, wheat, and more. So what should you do?

Well, I’m a big believer in cutting way down on lectin-heavy foods, like:

  • Starchy refined foods like rice and pasta
  • Beans, peas (even snap peas), and legumes
  • Squashes and melons
  • Peppers (sweet or hot)
  • Foods in the nightshade family (tomatoes, potatoes and eggplants)
  • Grains and oils from grains (including corn)

But let’s be honest… you’re only human. You’re going to slip occasionally, or give in to tempting cravings.

So if you need to eat lectin-heavy foods, make sure they’re prepared correctly. That means soaking beans in multiple changes of water, fermenting foods, and cooking them completely.

And if you’ve got that one lectin-rich recipe you can’t resist, what should you do? Find a low-lectin substitute.

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Merrie’s Low-Lectin Chili: flavor and comfort and none of the lectins!

serves 4

  • 4 T butter
  • 2 small red onions, diced
  • 5 cloves garlic, minced
  • 4 ribs celery, diced
  • 11/2 cups of mushrooms, diced
  • 1 pounds organic beef / lamb / goat / bison - ground coarsely*
  • 2 cups low-sodium beef stock - homemade
  • 1 cup white wine
  • 1 T cumin powder
  • 2 T tomato sauce made from sun-dried peeled and seeded tomatoes / red peppers
  • 1 teaspoon black pepper
  • 1 T bittersweet chocolate (70% cacao at least - not made in China), finely chopped
  • Himalayan salt, to taste

Chocolate_truffles.jpg

Dark Chocolate Polyphenols Boost Sources

 

1. Aubrey A. A Chocolate Pill? Scientists To Test Whether Cocoa Extract Boosts Health. National Public Radio – The Salt. 2016. Available at: http://www.npr.org/sections/thesalt/2016/08/29/491195004/a-chocolate-pil.... Accessed September 7, 2016.

2.Crozier S, et al. Cacao seeds are a “Super Fruit”: A comparative analysis of various fruit powders and products. Chemistry Central Journal. 2011;5(1):5. doi:10.1186/1752-153x-5-5.

3. Halliwell B. Antioxidants in Human Health and Disease. Annual Review of Nutrition. 1996;16(1):33-50. doi:10.1146/annurev.nutr.16.1.33.

4. Sathyapalan T, Beckett S, Rigby A, Mellor D, Atkin S. High cocoa polyphenol rich chocolate may reduce the burden of the symptoms in chronic fatigue syndrome. Nutrition Journal. 2010;9(1). doi:10.1186/1475-2891-9-55.

5. Fisher N, Hughes M, Gerhard-Herman M, Hollenberg N. Flavanol-rich cocoa induces nitric-oxide-dependent vasodilation in healthy humans. Journal of Hypertension. 2003;21(12):2281-2286. doi:10.1097/00004872-200312000-00016.

6. Pacher P, Beckman J, Liaudet L. Nitric Oxide and Peroxynitrite in Health and Disease. Physiological Reviews. 2007;87(1):315-424. doi:10.1152/physrev.00029.2006.

7. Taubert D, Roesen R, Lehmann C, Jung N, Schömig E. Effects of Low Habitual Cocoa Intake on Blood Pressure and Bioactive Nitric Oxide. JAMA. 2007;298(1):49. doi:10.1001/jama.298.1.49.

>8. Baba S, et al. Plasma LDL and HDL cholesterol and oxidized LDL concentrations are altered in normo- and hypercholesterolemic humans after intake of different levels.. – PubMed – NCBI. Ncbinlmnihgov. 2016. Available at: http://www.ncbi.nlm.nih.gov/pubmed/17513403. Accessed September 7, 2016.

9. Francis S, Head K, Morris P, Macdonald I. The Effect of Flavanol-rich Cocoa on the fMRI Response to a Cognitive Task in Healthy Young People. Journal of Cardiovascular Pharmacology. 2006;47(Supplement 2):S215-S220. doi:10.1097/00005344-200606001-00018.

10. Desideri G, Kwik-Uribe C, Grassi D et al. Benefits in Cognitive Function, Blood Pressure, and Insulin Resistance Through Cocoa Flavanol Consumption in Elderly Subjects With Mild Cognitive Impairment: The Cocoa, Cognition, and Aging (CoCoA) Study. Hypertension. 2012;60(3):794-801. doi:10.1161/hypertensionaha.112.193060.

11. Smit H, Gaffan E, Rogers P. Methylxanthines are the psycho-pharmacologically active constituents of chocolate. Psychopharmacology. 2004;176(3-4):412-419. doi:10.1007/s00213-004-1898-3.

12. Heinrich U, et al. Long-term ingestion of high flavanol cocoa provides photoprotection against UV-induced erythema and improves skin condition in women. – PubMed – NCBI. Ncbinlmnihgov. 2016. Available at: http://www.ncbi.nlm.nih.gov/pubmed/16702322. Accessed September 7, 2016.

13. Macdiarmid J, Hetherington M. Mood modulation by food: An exploration of affect and cravings in ‘chocolate addicts’. British Journal of Clinical Psychology. 1995;34(1):129-138. doi:10.1111/j.2044-8260.1995.tb01445.x.

 

 

health-benefits-avocados-300x200.jpg

The California “Superfruit” That 

Sources

1. Avocados, raw, all commercial varieties Nutrition Facts & Calories. Nutritiondataselfcom. 2016. Available at: http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1843/2. Accessed July 1, 2016.

2. Alvizouri-Muñoz, M. Et Al. Effects of avocado as a source of monounsaturated fatty acids on plasma lipid levels. – PubMed – NCBI. Ncbinlmnihgov. 2016. Available at: http://www.ncbi.nlm.nih.gov/pubmed/1308699. Accessed July 1, 2016.

3.Mark L. Dreher, Adrienne J. Davenport. “Hass Avocado Composition And Potential Health Effects”. Critical Reviews in Food Science and Nutrition 53.7 (2013): 738. Web. 23 Aug. 2016.

4. Grant W. Influence of Avocados on Serum Cholesterol. Experimental Biology and Medicine. 1960;104(1):45-47. doi:10.3181/00379727-104-25722.

5. Pieterse Z, Jerling J, Oosthuizen W et al. Substitution of high monounsaturated fatty acid avocado for mixed dietary fats during an energy-restricted diet: Effects on weight loss, serum lipids, fibrinogen, and vascular function. Nutrition. 2005;21(1):67-75. doi:10.1016/j.nut.2004.09.010.

6. Unlu N, Bohn T, Clinton S, Schwartz S. Carotenoid Absorption from Salad and Salsa by Humans Is Enhanced by the Addition of Avocado or Avocado Oil. The Journal of Nutrition. 2005;135(3):431-436. Available at: http://jn.nutrition.org/content/135/3/431.full. Accessed July 1, 2016.

7.Sun A, Wang Q, Simonyi A, Sun G. Botanical Phenolics and Brain Health. Neuromol Med. 2008;10(4):259-274. doi:10.1007/s12017-008-8052-z.

8. Antioxidants: Beyond the Hype | The Nutrition Source | Harvard T.H. Chan School of Public Health. Harvard Health. 2016. Available at: https://www.hsph.harvard.edu/nutritionsource/antioxidants/. Accessed July 1, 2016.

 

 

seated_trot.jpg

How to Get More Energy While Sitting Down (It Works!)

by Dr. Steven Gundry | Jul 1, 2016

  Get up out of your chair right now! Actually, you can start this sitting down if you need to. It’s up to you! Either way, what you’re about to do is going to be fun. And in 5 minutes, you’re going to have dramatically more energy and feel better than you do right now. Sound […]

Continue reading →

cow_farm.jpg

Warning: The Truth About Grain-Fed Beef and Your Heart

by Dr. Steven Gundry | Jun 25, 2016

Dr. Gundry here with something special for you: a tasty, simple, and healthy recipe right out of my book “Dr. Gundry’s Diet Evolution.” Today’s recipe features one of my very favorite proteins: steak. Surprised? I get it. Many of my patients were shocked to hear a cardiologist recommending a steak recipe! But the fact is, […]

Continue reading →

 

The Mediterranean “Longevity” Diet: Why It Works [video]

by Dr. Steven Gundry | Jun 13, 2016

  This past summer, I got the chance to travel in Europe with my beautiful wife, Penny. I was invited to attend the 84th Congress of the EAS (European Atherosclerosis Society) in Innsbruck, Austria. Innsbruck sits right in the heart of the Alps and it’s just a stunning city. The mountains, the Inn river, the […]

Continue reading →

 

Sources

 

1. Aubrey A. A Chocolate Pill? Scientists To Test Whether Cocoa Extract Boosts Health. National Public Radio – The Salt. 2016. Available at: http://www.npr.org/sections/thesalt/2016/08/29/491195004/a-chocolate-pil.... Accessed September 7, 2016.

2.Crozier S, et al. Cacao seeds are a “Super Fruit”: A comparative analysis of various fruit powders and products. Chemistry Central Journal. 2011;5(1):5. doi:10.1186/1752-153x-5-5.

3. Halliwell B. Antioxidants in Human Health and Disease. Annual Review of Nutrition. 1996;16(1):33-50. doi:10.1146/annurev.nutr.16.1.33.

4. Sathyapalan T, Beckett S, Rigby A, Mellor D, Atkin S. High cocoa polyphenol rich chocolate may reduce the burden of the symptoms in chronic fatigue syndrome. Nutrition Journal. 2010;9(1). doi:10.1186/1475-2891-9-55.

5. Fisher N, Hughes M, Gerhard-Herman M, Hollenberg N. Flavanol-rich cocoa induces nitric-oxide-dependent vasodilation in healthy humans. Journal of Hypertension. 2003;21(12):2281-2286. doi:10.1097/00004872-200312000-00016.

6. Pacher P, Beckman J, Liaudet L. Nitric Oxide and Peroxynitrite in Health and Disease. Physiological Reviews. 2007;87(1):315-424. doi:10.1152/physrev.00029.2006.

7. Taubert D, Roesen R, Lehmann C, Jung N, Schömig E. Effects of Low Habitual Cocoa Intake on Blood Pressure and Bioactive Nitric Oxide. JAMA. 2007;298(1):49. doi:10.1001/jama.298.1.49.

>8. Baba S, et al. Plasma LDL and HDL cholesterol and oxidized LDL concentrations are altered in normo- and hypercholesterolemic humans after intake of different levels.. – PubMed – NCBI. Ncbinlmnihgov. 2016. Available at: http://www.ncbi.nlm.nih.gov/pubmed/17513403. Accessed September 7, 2016.

9. Francis S, Head K, Morris P, Macdonald I. The Effect of Flavanol-rich Cocoa on the fMRI Response to a Cognitive Task in Healthy Young People. Journal of Cardiovascular Pharmacology. 2006;47(Supplement 2):S215-S220. doi:10.1097/00005344-200606001-00018.

10. Desideri G, Kwik-Uribe C, Grassi D et al. Benefits in Cognitive Function, Blood Pressure, and Insulin Resistance Through Cocoa Flavanol Consumption in Elderly Subjects With Mild Cognitive Impairment: The Cocoa, Cognition, and Aging (CoCoA) Study. Hypertension. 2012;60(3):794-801. doi:10.1161/hypertensionaha.112.193060.

11. Smit H, Gaffan E, Rogers P. Methylxanthines are the psycho-pharmacologically active constituents of chocolate. Psychopharmacology. 2004;176(3-4):412-419. doi:10.1007/s00213-004-1898-3.

12. Heinrich U, et al. Long-term ingestion of high flavanol cocoa provides photoprotection against UV-induced erythema and improves skin condition in women. – PubMed – NCBI. Ncbinlmnihgov. 2016. Available at: http://www.ncbi.nlm.nih.gov/pubmed/16702322. Accessed September 7, 2016.

13. Macdiarmid J, Hetherington M. Mood modulation by food: An exploration of affect and cravings in ‘chocolate addicts’. British Journal of Clinical Psychology. 1995;34(1):129-138. doi:10.1111/j.2044-8260.1995.tb01445.x.

 

How plants defend themselves:

All disease begins in the gut - Hippocrates

Define the obstacles that prevent you from healing yourself - remove the hidden obstacles and start the healing process for optimum health

 

15 Ways to Reduce Lectins in Your Diet

 

Plants are natural chemists. It makes sense, right? Since plants can’t move, run, or put up their dukes, they have to use their natural chemistry to protect themselves from the animals – and human beings – that might want to make a meal out of them.

But, because plants were around long before we were, they’ve been able to evolve and create effective ways to be defensive. Now, you’ve read it here before, but the primary defense most plants have against predators like us are a group of proteins called lectins.

Turns out, lectins are specifically designed to protect the plants in which they’re found from those of us who want to mess with them or eat them. And, frankly, research seems to prove time and time again that some of these plant defense mechanisms – like the lectins found in beans, for example – are at the root of causing many of our diseases and physiological discomforts like nausea, vomiting, and diarrhea.1

HOW DO LECTINS ‘ATTACK’?

Well, lectins are like little barnacles that look for specific sugar molecules in our blood, the lining of our gut, and on our nerves. When they find a good spot to land, they cling to those cells, breaking down their ability to communicate with our immune systems.

lectin-attack.jpg

 

 

Then, they literally tear open little holes between the cells that line our intestines. This perforation is the cause of Leaky Gut Syndrome, which we’re learning can cause a great deal of unpleasant symptoms and autoimmune issues or symptoms similar to those of food poisoning.2

So, you can see, these plants are literally declaring war on our bodies – dropping little bombs that wreak havoc on our intestines and immune systems. In fact, some lectins can actually paralyze certain bugs. So, clearly their defensive operations are working.

PLANTS’ CHEMICAL WARFARE

But, when plants work their chemical magic on us, they can do more than just make us sick when we eat them. Turns out, plants can also employ their chemical compounds to get us to help them as well.

For instance, when they need us to help them spread their seed, they entice us, and other animals, with their bright colors and delicious aromas. They want us to eat them and essentially replant their seed after we’ve digested our meal – to help fertilize it, if you catch my drift. If, however, we eat them at the wrong time of year, they’ll punish us for it by making us feel sick.

how-to-improve-digestion.jpg

The bottom line – when we consume lectins, if we experience pain, or discomfort … or if we suffer heartburn, fatigue, inflammation, or a sick stomach … plants win.

It’s simple. Lectins are toxic, and when we feel their inflammatory effects, or experience leaky gut or weight gain – the theory is we’ll walk away. Because what person – or animal for that matter – with half a brain would return to eat the plant that caused such discomfort?

But, not all plants are working against us. Some actually want to help us.

Now, if you’ve read other articles on the GundryMD blog, you know that polyphenols, another chemical component of plants, actually interact directly with our bodies to improve the ways in which our immune systems, brains, and digestive systems function.

So clearly, there are plant foods we should avoid, and plant foods we should consume. But, how do you know which is which?

Generally, you want to eat less of the plants that contain lectins. And below, you’ll find 15 tips to help you reduce the amount of harmful lectins in your diet.

removing_seeds.jpg

LIMIT THE INTAKE OF THE LECTIN-RICH FOODS

1. Beans & Legumes – Beans carry more lectins than any other food. Do your best to limit beans, peas, lentils, and other legumes or cook them in a pressure cooker. Also, some legumes hide as nuts – so it’s best to cut out peanuts and cashews as well.

2. Grains – For the most part, grains are a relatively new food to us. Our hunter-gatherer ancestors didn’t search for grains. Plus, most grains are lectin bombs, as well as gluten-free grain substitutes. It’s best to limit grain intake. If you must, eat white flour over wheat.

3. Squash – An easy rule to remember is that any vegetable with seeds is actually considered a fruit. Such is the case with squash, pumpkins, and zucchini. The seeds and peels of these foods are full of lectins. If you MUST eat squash, make sure to toss the peels and seeds aside.

4. Nightshades – Nightshades are vegetables that include eggplant, any kind of pepper, potatoes, and tomatoes. The peels and the seeds of these plants contain loads of lectins, too. Make sure to peel and deseed them or pressure cook or ferment them. All these techniques reduce the amount of lectins.

5. In-Season Fruit – Again, it’s nature’s candy, so you’ll want to limit the quantity you eat, but when it’s in season, fruit is okay to add to your diet.

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CUT OUT THE FOLLOWING FOODS ENTIRELY

6. Corn and corn-fed ‘free-range’ meats – It doesn’t take much to see why corn is among the worst lectin-filled grains. Just look at the American farm industry. Farmers use corn for the sole purpose of fattening up cattle. And, guess what? Corn has the same effect on us. Not only that, it causes fatty deposits in the muscle.

So, avoid ‘free-range’ meats. ‘Free-range’ means the cattle are eating corn and, therefore, so are you. Instead, opt for only pasture-raised meats.

7. Casein A1 Milk – It may sound like science fiction, but a couple thousand years ago cows in Northern Europe suffered a genetic mutation. The result was a lectin-like protein in their milk called casein A1. Turns out, casein A1 is converted to a protein called beta-casomorphin. And this protein can prompt an immune attack on the pancreas of people who consume milk from these cows, or cheeses made from it.3

Most store-bought milk in your grocery store, even if it’s organic, is A1 milk.

The unmutated cows, found primarily in Southern Europe, produce a safe protein called casein A2. When people think they’re lactose intolerant, they’re generally affected by casein A1. So, eliminate casein A1 milk from your diet.

Instead, stick to A2 milk, Southern European cow’s milk, goat’s milk, and buffalo milk. Health foods stores are pretty good about carrying these. Also, consider these milks an indulgence, and consume them only in moderate quantities.

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ADD THE FOLLOWING NATURAL FOODS TO YOUR DIET

8. Cooked tubers – Sweet potatoes, yucca, and taro root are a great source of vitamins and minerals. That’s because their roots have strong absorption abilities and draw water and minerals from the soil for nourishment.also, They’re also high in fiber that feeds your good gut bugs.

9. Leafy Greens – Romaine, red & green leaf lettuce, kohlrabi, mesclun, spinach, endive, butter lettuce, parsley, fennel, and seaweed/sea vegetables are all great to add to a lectin-free diet. They are high in nutrients and incredible for your health. To boot, they are very filling, especially if you drizzle olive or avocado oil on them!

10. Cruciferous & other great vegetables – Load up on broccoli, cauliflower, and Brussels sprouts. And include these lectin-free veggies in your diet as often as you like: asparagus, garlic, celery, mushrooms, and onion. They are full of fiber and polyphenols.

11. Avocado – Now, avocado is a fruit, but it’s actually okay to eat when ripe because it’s essentially sugar-free! Not to mention, it’s full of good fat and soluble fiber – key when trying to lose weight and absorb antioxidants.

12. Olives and Extra Virgin Olive Oil – Olive oil is filled with essential vitamins and minerals. For instance, it contains vitamin K, vitamin E, calcium, iron, sodium, and potassium. Furthermore, olive oil contains polyphenols and fatty acids. It’s an all-around superfood.

In fact, olive oil can contribute to the reduction of inflammatory activity in those suffering from autoimmune disorders.4 And, it’s an incredible source of polyphenols, especially oleuropein – a.k.a. the longevity polyphenol.

Check out this video to learn more about the benefits of Extra Virgin Olive Oil.

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OTHER WAYS TO REDUCE LECTINS IN YOUR DIET

13. Use a pressure cooker – If you’re cooking with beans, tomatoes, potatoes, and quinoa, the pressure cooker is your best bet for destroying plant lectins. But, using a pressure cooker doesn’t get rid of all lectins – it won’t even touch the lectins in wheat, oats, rye, barley, or spelt.

14. Peel and Deseed your fruits and veggies – If you’re going to use lectin-rich plant foods, make sure to peel and deseed them. Often, the most harmful part of a plant is it’s lectin-filled hull, peel, or rind. To reiterate, the peels and the seeds are often where lectins are hiding, so you can significantly cut down on your intake by eliminating that part of the plant.

15. White over brown – Finally, if in fact you must eat grains, opt for white over brown. So, instead of brown rice, eat white rice. Instead of whole wheat bread, find a healthier version of white bread.

Turns out, though many believe brown rice is healthier than it’s white counterpart, those who eat rice as their staple grain have always stripped the hull off of brown rice before they eat it. That’s because the hull contains all the dangerous lectins.

COOKING LECTIN-LIGHT ON A BUDGET (IT’S ALL ABOUT YOUR SHOPPING LISTS!)

Finally, sometimes adjusting your dietary habits can cost big bucks. That doesn’t have to be the case though. Try not to focus on what you spend. Instead, pay more attention to how and when you spend.

Hot tip: The trick is to divide your lectin-free shopping list into 3 parts…

1. YOUR WEEKLY LIST

This is the list you’ll use the most. It’s your list of the most frequently purchased items for your fridge, freezer, and pantry. This is the only list most people create… at the top of each week you make the list of items you’ll need for each meal. You’ll see as you make your other lists, you might actually be able to cut things off this list in the produce department.

2. YOUR MONTHLY LIST

This is the list you make at the beginning of each month. It contains all the non-perishable items in your pantry that might be getting low.

Another tip is to shop at wholesale clubs, either like Costco or online markets, such as Thrive. (Click HERE for exclusive Dr Gundry deal: $60 free groceries + free shipping with your first order at Thrive Market.)

They offer huge discount for lots of common items. Just check out the following lectin-friendly foods you can stock up on at Costco or Sam’s Club warehouse prices:

  • olive oil
  • frozen vegetables
  • hot sauce
  • vinegars
  • stevia
  • unsweetened coconut milk
  • nuts
  • dried herbs/seasonings
  • French or Italian butter
  • almond flour
  • Birch Benders Paleo pancake mix

3. YOUR SEASONAL LIST

This list is the most fun to make. At the start of every season, list the items you can buy in bulk and freeze to use for several months at a time. This is when you shop for meat and fish.

The money you’ll save by buying your proteins in bulk could really beef up your vacation fund! And just think about how much less you’ll spend on doctor visits and prescriptions once you’re living lectin-free.

THE TAKEAWAY

Again, the lectins in plants can deter us when we pose a threat, but in many ways, they need us to survive too.

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That’s why other beneficial compounds in plants, like polyphenols, are necessary to keep our immune systems healthy and our lives long.

For more detailed information on the good vs. the bad of plant foods in our diets, check out my latest book, The Plant Paradox.

ARTICLE UPDATED ON MARCH 14, 2018

 

Sources
1. Peumans, Willy J. “Lectins As PLant Defense Proteins”. N.p., 1995. Print.
2. Freed, David. “Do Dietary Lectins Cause Disease? : The Evidence Is Suggestive—And Raises Interesting Possibilities For Treatment”. PubMed Central (PMC). N.p., 2017. Web. 23 May 2017.
3. Pal et al. 2015. Milk intolerance, beta-casein and lactose. Nutrients 7(9): 7285–7297.
4. Puertollano MA, et al. “[Olive Oil, Immune System And Infection]. – Pubmed – NCBI”. Ncbi.nlm.nih.gov. N.p., 2017. Web. 23 May 2017.

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Liz Carlson

Hi Roger -- I was eating very "healthy" -- or so I thought until I got sick. It took 2 years to recover from the condition known as "Chronic Fatigue" aka "ME/CFS." A more specific description would be virally-induced mitochondrial disfunction. Each day, prior to changing my diet, I had 100-200 grams of beans and tomatoes in my salads. Though both were "organic" the tomatoes were often out of season, and the beans were often from a can.

 

I have recently launched a study where I've spoken with many other formerly "healthy" people who are now living with ME/CFS. Many of them ate lots of beans an...See More

 

 

Mila McManus

i just read online that Pfizer discontinued the arsenic food additive in 2015, so it's no longer an issue with chicken.

Like · Reply · 1 · 11w

 

 

Amy Christine

In your book you mention about not drinking wheatgras juice. What most people don't know is that there are two types. The one most people are familiar with is the indoor grown that you see in juice bars. This is grown cheaply as a sprout in about a week under artifical lights or a greenhouse. As it is a sprout, it has a high level of simple sugars and what gives it the nasty aftertaste is a mould that grows on the tray from the seeds that don't germinate and is absorbed by the roots into the grass itself, so you can't wash it off. This mould (which is the same mould on peanuts) is wha...See More

 

 

My mission is to level the field of information - and remove some of the advertorial absurdities, purposeful mis-information so we can improve our health and longevity with a more logical, cleaner  vision of our nutrition. During her 20 year career in alternative healing, she performed countless live blood analysis and developed in-depth insights. 

In 2008, her e-book XXXXXX  focused on diet and nutrition as a way to help people avoid spending ridiculous amounts of money on slanted advice and supplements going nowhere.

 

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