Primo Health Blog

If you watch television you've likely seen one of the many commercials touting the benefits of probiotics. An advertising campaign by Activia brand yogurts has actress Jamie Lee Curtis explaining the benefits of the probiotics found in their product. There are several other commercials like it. But what's all the hype about?

As I'm writing this post I have a zucchini lasagna baking in the oven. It's summertime here in California and the slightly sloped hill in my backyard has about 10 plants of some type of squash growing, both summer and winter squash. It's safe to say that I love eating all types of squash.

The traditional medical approach that tests for Celiac Disease has been effective at identifying only a small percentage of those affected by Gluten Sensitivity. Current research is telling us this approach is outdated, and new more effective testing can identify the greater population that may need to avoid the gluten protein for life.

It's no secret that our environment is toxic. Nuclear waste, chemical pesticides, oil spills and acid rain are hardly "news", but more like "olds." Toxins are everywhere. It is estimated that almost 80 billion pounds of toxins are released into the environment every year.

The Environmental Working Group, a consumer watchdog organization, has published several studies documenting the presence of toxins in the bodies of seemingly healthy families, even newborn babies, all over America.  These toxins end up in our water, ground, food and eventually into our tissues and cells. We are a toxic society.

The growing of, and consumption of, flaxseed (linseeds) dates back to Babylonian times. Hippocrates wrote about his use of flaxseed for healing abdominal pain. In the 18th Century it was illegal to not eat flaxseed. The early colonists planted flax when they came to America. Though not perfectly accepted in all nutrition circles (i.e., Paleo Diet community) the health benefits of flaxseeds are numerous and worthy of recognition.

In our continued discussion about Gluten Sensitivity and Celiac Disease one must discuss the large percentage of individuals that do not improve on a strict gluten-free diet. Existing amongst many of those with gluten sensitivity is a cross reactivity issue with other dietary proteins. This means the immune system will react with other proteins as if they were gluten.

Cobalamin, also known as Vitamin B12, has a bright red color and has a high content of cobalt. It is one of the many B Vitamins, and it is essential to life. Vitamin B12 plays a significant role in many of the body's processes and functions. Though B12 is a water soluble vitamin, it is stored in our liver and other organs (unlike the other water soluble vitamins). Nonetheless, it is important to include plentiful sources of B12 in our daily diet.

The health benefits of Vitamin B12 are best derived from animal foods. The stomach secretes a special digestive agent called intrinsic factor to help absorb B12 from these foods. Though vegans and vegetarians lean towards fermented soy products like tempeh for Vitamin B12, scientists believe it is likely not a usable form of the vitamin (Weston A. Price Foundation). Supplementing with B12 would be recommended for those on non-animal diets, as deficiencies in cobalamin or intrinsic factor can lead to many health issues that we will discuss next.

In a previous post I discussed how many gluten-free grains and seeds become cross-contaminated by gluten. But this isn't the only concern with cross-contamination for those with Celiac Disease or Gluten Sensitivity. Any gluten-free food can become cross-contaminated by gluten and ultimately cause a reaction in a sensitive individual. Sensitive individuals include those with Celiac Disease, Gluten Sensitivity or many of the related conditions and autoimmune diseases.

Not only are refined and factory produced foods in danger of becoming cross-contaminated with gluten, but homemade foods and restaurant prepared foods as well. It is important to remember that although small and seemingly insignificant amounts of gluten may seem harmless to most, these minute amounts may add up enough to cause an immune reaction in a gluten sensitive person. And this immune reaction is known to last up to six months after contact with gluten.

What thoughts do you conjure up when you hear the words "mindful eating?" I have several. I picture a yogi meditating before eating his bowl of rice. I also envision a scientist examining my meals for content. Then I picture a family holding hands and giving thanks before a big family meal.