cascade ChiropracticOur Blog
Spring is the season for beautiful flowers, the leaves to emerge from their sleepy winter nap, and the grasses to peek out of the wet soil. The problem with all this nature is that pollen comes along with it! But why is it that if you put 10 people in a wild flower filled meadow on a windy day only some of them will have a sneezing attack?
It’s all about physiology. There are 3 main types of allergies:
- Allergic asthma: Can involve the throat and lungs
- Allergic dermatitis: Can involve the skin, both inside (gut) and outside (skin)
- Allergic rhinitis: Can involve the nose, sinuses, throat, itchy and watery eyes
The body, when exposed to allergens such as pet dander, dust, pollen of any type, certain foods, chemicals, mold, fragrance, and the list goes on and on, can have an allergic response which means that it will create a mast cell reaction. The body says, “Hey there’s a foreign substance here!” and the immune system comes to the rescue and produces histamine which is designed to help, but in excess it creates inflammation and all those nasty symptoms we like to avoid.
Royal Lee, the founder of Standard Process, stated in 1963:
“In allergic conditions a deficiency of calcium is usually considered a contributing factor, and the body’s calcium reserves are found to be low. Another definite aggravating factor is the pH of the body. An alkaline pH aggravates all allergies, so maintaining an acidic digestive tract is very important. Salivary pH should be between 7 and 7.3 prior to introducing anti-histamines, only then can the body process the antibodies associated with allergies. This is best accomplished with a digestive enzyme such as ZYPAN, or ENZYCORE or a system acidifier such as CAL-AMO.”
Some foods to consider avoiding during allergy season are: Wheat, dairy, and carbonated drinks. These foods can create an inflammatory condition in the gut which can lead to the possibility of allergens crossing into the blood stream and causing an allergic or sensitivity to the food and other environmentals.
Now lets talk about what to do if you already have allergies and its too late to avoid or prevent them this allergy season.
Allerplex: General allergy relief, contains liver detox, natural anti-histamine, vitamins A&C and lung support.
Antronex: In Allerplex, natural anti-histamine, liver detox
Cal Amo: System Acidifier
Albizia: Herbal anti-histamine, stabilizes mast cells that produce histamine. Supports headaches that are allergy related aslo. Use for skin or seasonal allergies.
Sinus Forte: Strengthens mucous membranes; helps with nasal and eye symptoms. Runny/stuffy nose, itchy watery eyes, sore throat.
Resco: Chronic lung and bronchial congestion
Immuplex: Supports the immune system and helps to moderate the immune response.
The aims of these products are to reduce the immune response by the body, to improve the body’s immune system to have a normal response, and to decrease the toxic load on the body by improving elimination of toxins which allows for a reduced buildup of histamine causing allergy symptoms.
If you are suffering from allergies, there’s hope! Give our office a call to set up an appointment and let me test to see which product will help you the most!
Dr. Virginia S. Irby D.C.,DABCO, ACN
2371 Iron Point Rd. Ste. 130
Folsom, CA 95630
Source: Keto Breads by Kelly Herrring. Find all her books and recipes at: https://healinggourmet.com/kelley-herring/
If someone were to ask you about your digestion, chances are you would jump to the conclusion that they were asking about the quality and quantity of your bathroom visits, right? But it is so much more than that! We are going to explore exactly what it means to have great digestion and how important it really is.
Digestion, as we know it in the functional nutrition world, begins with our foods journey entering the mouth, where chewing initiates the production of saliva. It then continues on through to the stomach where protein is digested, we call this Upper Digestion or Phase 1. In the next step it dumps into the small intestine where liver and pancreatic enzymes join the party and at this point it no longer resembles the hamburger or salad that you ate; think of this as Phase 2. Enzymes and good bacteria do a majority of the digesting of fats and carbohydrates here. Vitamins, amino acids, and fatty acids are moved from the intestine through the gut wall to the blood stream. Once the food has completed its journey through the small intestine it moves on to the large intestine; Phase 3. The large intestine is where more of our nutrients and water are reabsorbed back into the blood stream leaving only the trash to be eliminated.
Whew! That’s a lot of changes just to get lunch to turn into ATP (the energy a cell needs to function).
What does it look like if our digestive system isn’t working right?
- IBS – Irritable Bowel Syndrome
- Weight Gain
- Floating stools
- Burping after meals
- Bad breath
- Thin/Cracking nails
- Thinning hair
Some of these symptoms are pretty serious, and it’s important to treat the root cause of the problem, not just the symptoms.
But what ARE the causes of digestive issues?
These and more can lead to a disrupted digestive system. I have patients who have been on prescription medications for years that are intended to be used for a maximum of 6 weeks, while others have had to have sections of their bowel removed due to chronic inflammation, as in Chrohn’s or colitis. If we don’t fix the underlying issue when our symptoms begin, often times the body will adapt and continue to deteriorate. It is always a good idea to look for the underlying condition so that we can resume a homeostatic or balanced gut function as soon as possible.
This problem is HUGE!!
In 2014 Americans spent approximately $2,000,000,000 (billion) on antacid tablets and liquids such as: Omeprazole, Tums, Prilosec, Rolaids, Zantac, Pepto Bismol, etc. I would say that digestion is a pretty big problem, and sadly none of these actually fix the underlying problem.
To begin to address the underlying cause, we need to talk about physiology for a minute. The normal pH of the stomach is very acidic, between 1 and 2, (like battery acid) so that we can absorb our minerals and digest our protein. Antacids change the pH of the stomach to anywhere between 5 and 11 which is very alkaline, and it can lead to reduced symptoms, however we no longer digest our protein or absorb our minerals very well. This type of fix is like the oil light flashing on your car dashboard and you removing the light-bulb! Not a good long term fix right??
Like the low oil in your car signaling the light to come on, low levels of digestive enzymes can trigger heartburn, indigestion and slow stomach emptying. Oftentimes what we need is an up-regulation of the quality or quantity of digestive enzymes to make protein digestion in the stomach more efficient and promote the emptying of the stomach contents into the small intestine. When this happens, it sets up a chain reaction for the rest of the digestive system to function more effectively! Its a win-win!
So what are some things we can do at home?
- Chew our food really well
- Try not to drink too much liquid during mealtime so that we don’t dilute our acid. If you’re over 50, you may need to consider a digestive enzyme since you make less stomach acid
- Avoid alkaline water unless you have a specific condition that warrants it
- Don’t eat and watch TV or eat and drive, or eat and play on your phone. Eating is part of the parasympathetic nervous system, which is rest and digest, so just eat for best results
- Avoid high sugar foods
- Eat organic when possible to reduce your pesticide and herbicide exposure
If those aren’t enough, it may be necessary to get some whole food supplement or herbal digestive support from your local functional nutritionist or holistic healthcare provider
When digestion is working well, we are converting food into energy, we have less cravings, we optimize our fuel efficiency, we are providing our body with the needed nutrients to make repairs and build muscle and bones.
In summary, as we optimize digestion, we improve the breakdown of our food, we eliminate more efficiently, and we glean more energy and nutrients from our food allowing us to eat less and store less. What do you need to do to improve your digestion? Let us help you figure out which component needs support.
Dr. Virginia S. Irby D.C.,DABCO, ACN
2371 Iron Point Rd. Ste. 130
Folsom, CA 95630
We made some delicious fat bombs today in a variety of flavors and wanted to share the recipes! I’ve included the links for those that we borrowed from other websites, but often times I find inspiration and then change them depending on my mood or what I have in my kitchen.
It’s good to remember that fat bombs use three types of ingredients:
- A fat base
- a flavoring/sweetener
- A mix in
Start with these things and you are on your way! Here are three recipes that are sure to please!
No Bake Brownie Bites
Fat bombs can be difficult to transport as they need to be kept chilled, we thought we would start with a recipe that keeps a little easier and could be thrown in a lunch box!
- 1/2 C almond butter
- 2 Tbs cocoa
- 1/4 C Lilly’s chocolate chips
- 1/8 tsp sea salt
- 1/8 tsp vanilla
- 1 C nuts
- 1/4 C monkfruit powder (or sweetener of choice)
- In the bowl of a food processor add the walnuts and sea salt. Process until walnuts are finely ground.
- Add the cocoa powder, nut butter, vanilla, and Monkfruit (or sweetener of choice) and process until well combined and batter starts coming together.
- Depending on the thickness of your nut butter you may need to add coconut flour to help bind everything together. If so, add the coconut flour 1 Tbsp. at a time, and process until well combined, until you achieve the right consistency. (if you add too much flour, just add in a splash of non-dairy milk)
- Pulse in the chocolate chips.
- Line a baking sheet with parchment paper.
- Roll the dough between the palms of your hand to form small balls and place on the parchment paper.
- Place the baking sheet in the freezer for 10-20 minutes or until firm.
- Store in a sealed baggie or container in the refrigerator.
Candy Mold Fat Bombs
Candy Mold Fat Bombs
This is my go to recipe at home. I’m not sure where I originally saw it, but it has definitely taken on it’s own personality in my kitchen. I like using little candy molds for mine, I can just pop one out and eat it as I go about making dinner or if I need a mid afternoon pick me up to keep my brain focused. If you have trouble sleeping through the night, try popping a fat bomb before bed! The fat will sustain you through the night and give your body the energy it needs to clean and repair.
- 1/4 C coconut oil (melted)
- 2 Tbs cocoa
- 2 Tbs creamy or chunky almond butter
- Add Ins:
- coconut (unsweetened)
- nuts (not peanuts)
- orange zest
- lemon zest
- seeds (chia, sunflower, etc)
Combine everything together in a bowl and spoon it into an ice cube tray or candy mold. Refrigerate or freeze until solid. Pop one out and enjoy!
Savory Avocado Bacon Fat Bombs
A lot of fat bombs are sweet, so we wanted to include a savory option that didn’t include a ton of dairy. The good fat in this one is from the bacon AND the avocado AND the butter. A triple whammy of delicious flavors!
- 1/2 large avocado
- 1/4 cup butter or ghee (softened)
- 2 cloves garlic, crushed
- 1 small chili pepper
- 1/2 small white onion, diced
- 1 Tbs lime juice
- 1/4 tsp salt
- black pepper or cayenne pepper to taste
- 1-2 Tbs fresh cilantro, chopped
- 4 large slices of bacon
- Preheat the oven to 190 °C/ 375 °F. Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don’t overlap. Place the tray in the oven and cook for about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices. When done, remove from the oven and set aside to cool down.
- Halve, de-seed and peel the avocado. Place the avocado, butter, chili pepper, crushed garlic, cilantro and lime juice into a bowl and season with salt and pepper.
- Mash using a potato masher or a fork until well combined. Add the diced onion and mix well.
- Pour in the bacon grease from the tray where you baked the bacon and mix well. Cover with a foil and place in the fridge for 20-30 minutes.
- Crumble the bacon into small pieces and prepare for “breading.” Remove the guacamole mixture from the fridge and start creating 6 balls. You can use a spoon or an ice-cream scooper. Roll each ball in the bacon crumbles and place on a tray that will fit in the fridge.
- Eat immediately or store in the fridge in an airtight container for up to 5 days.