Dietary Guidelines for Repairing Health

How to Reverse/Heal: Obesity, Aches & Pains, Insulin Resistance – Autoimmune Diseases – Diabetes – IBS – UC – Crohn’s Disease – SIBO – Fibromyalgia, Adrenal Fatigue, Improve/Repair Skin Health, Lessen Anxiety & Depression, Increase Energy, Improve Heart Health & Promote Hormonal Balance

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Oh my God…. What & how am I supposed to eat? Keto, Paleo, Vegan, Plant based, Intermittent fasting, Mediterranean, Whole 30, Atkins, Pritkin, Nutrisystem, Ideal Protein, Optavia…? I’m overwhelmed, confused and just end up eating junk foods! HELP!!!!!

As a holistic practitioner, I hear this DAILY from clients. Here’s the deal… in most of the above I see clients trying to follow a certain plan but continue to buy packaged / highly-processed foods.

The FIRST thing everyone needs to do is CALM THE FRICK DOWN!

The SECOND thing everyone needs to do is EAT REAL FOOD not packaged and heavily processed foods. Quit eating out at restaurants (Trust me, they are unhealthy!)

The THIRD thing everyone needs to do is increase protein and veggies. Use nuts and fruits mainly as condiments. Snack on protein with a tad of complex carbs.

The FOURTH thing everyone needs to do is REMOVE ADDED SUGARS from the diet. I mean ALL (you know… the sugar they add to the bacon and ham, the breads, the crackers, the ketchup, the mayonnaise, sodas, etc.). Sugar is necessary (without glucose you die!) but we get an overdose of it daily… Don’t be anal about this but note that if you’re eating “added” sugar food they are most likely heavily processed. That’s the key… stay away from heavily processed foods.

The FIFTH thing everyone needs to do is eat for what is happening in your body now?

By that I mean… are you dealing with a major illness (cancer or autoimmune issue) in your body? Are you in perimenopause or menopause or Andropause? Do you have PCOS or a high A1C? Are you INSULIN RESISTANT at this time? Do you have true food allergies or sensitivities? Do you prefer veggies over animal or vice versa?

Once that is sorted out THEN we can assist you in finding what works for you… all our options will be incorporating ONLY REAL FOOD.

Most clients that we see are severely lacking protein. They’re skipping breakfast or just eating toast and coffee! They are also complaining of 3 or more of the following: Hair loss, skin and nails brittle or soft, extreme fatigue, getting sick more often, anxiety, imbalanced hormones, swelling of ankles or feet, muscle loss or weakness, decreased bone density, weight loss or gain, anemia, mood changes and trouble thinking straight, cravings for salt or sugar… all are caused by lack of protein!

You can’t balance hormones, build muscle and control glucose without proper amounts of protein, complex carbs and fats in your body. I don’t care if you eat plant-based or animal based … I do care that you are getting enough protein to build muscle and bone, balance hormones and have the energy you need to live a productive healthy life.

If you’re concerned with weight, it really is a calories in/calories out issue. Eating mainly meat/fish/poultry and veggies should make it easy to keep in a calorie deficit. It’s the hidden calories in breads, pastas, starchy veggies and sauces that can trip you up. So be attentive to what you eat.

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Hormone/AutoImmune Plan

We have 2 main holistic options for eating (way of life) to repair health and attain longevity. Both plans are based on eating REAL FOOD – removing ALL PROCESSED FOODS. One plan is plant based the other is animal based. This particular version is our animal based, HORMONE/AUTOIMMUNE plan:

Eat as organic and clean as you can afford. Nothing that is highly processed at all (no added white sugars, chemicals and preservatives). ZERO Dairy, grains, beans/legumes. Add in organic fish, beef, pork, chicken, eggs, etc. Remove any foods you are allergic or sensitive to. Avoid flour based, grain, and heavily processed foods (i.e. crackers, bread, most pastas, etc.). AVOID ALL ALCOHOL. (AVOID eggs, only if you’re dealing with an autoimmune issue).

Ideally, approximately 1/3 of your plate should be vegetables and 1/2 of your plate should be meat/poultry/fish/etc. use fruit (mainly berries) with a few nuts and seeds as condiments. The goal is minimally 30+ gm of protein each meal (strive for 1gm of protein per pound of ideal body weight minimally).

CAUTION: If you cheat on this plan and eat processed foods and grains, you may notice bloating, imbalanced hormones, increase of autoimmune issues & weight gain and no reversal of insulin resistance

When to choose this option: Anyone with Adrenal fatigue (lowered cortisol levels), menopausal, Fertility issues, yeast overgrowth, insulin resistance / Diabetes or autoimmune issues will do best with this protocol

HOW LONG DO YOU HAVE TO FOLLOW THIS PLAN? This depends on your overall health. If you are dealing with an autoimmune issue in your body this should be your way of life. If you are dealing with normal hormone issues or aging or gut health you should get with your practitioner and base it on your individual needs.

We do NOT want you becoming anal or filled with anxiety about what you are eating.

I try hard to concentrate on what you CAN have… not what you CAN’T have… but clients need a bit of both…. So… this hormone diet discourages the consumption of certain foods, including:

*Sugar (added to processed foods) and high-fructose corn syrup: soft drinks, fruit juices, table sugar, candy, pastries, ice cream,etc.

*Grains (limit or avoid): bread, pasta, wheat, cereal, spelt, rye, barley, rice (yes, even brown rice)

*Legumes (limit or avoidis you have an autoimmune issue): beans, lentils, including peanuts and peanut butter

*Dairy: all dairy (no cheese, milk, whey protein, yogurt, butter, ghee, etc.)

*Highly processed foods: everything labeled that has more than 4 natural real ingredients tend to be highly processed.

* AVOID Nightshades & eggs (ONLY if you have a true autoimmune disease or EBV): red spices, tomatoes, potatoes, hot sauce, jalapenos, hot peppers, goji berries, eggplant, chili peppers, bell peppers, ashwagana

A simple guideline for this plan is, if it looks like it was made in a factory, avoid it if possible.

  • Use nuts and seeds as mainly condiments; DO NOT SNACK ON NUTS AND SEEDS!

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SUPER Smoothie  may adjust fruit to your liking

1 cup frozen strawberries

 ½ cup frozen blueberries,

10+ oz cold water

1 to 2 scoops of plant based or bone broth protein powder (see below) shoot for 30 gr protein per drink

1 – 2 scoops of DAILY ELEMENTS microgreen powder.

This gives you at least 25-30 gm protein with 7+ cups of dark greens and 1.5 cups of fruit (A perfect blend).

May add in:

5 grams creatine monohydrate (any reputable brand is good),

SIMPLE PROTEIN SHAKE

2 scoops Paleovalley brand chocolate bone broth protein powder

16 ounces ice cold water with ice cube

1-2 scoops of DAILY ELEMENTS microgreen powder

1tsp (5gm) creatine monohydrate

May open any supplements and add to water

Add all the above to a simple shaker bottle and drink; easy, fast way to boost your protein intake as “chocolate milk”

“Below is a list of protein supplements that have been approved by us:”

**PALEOVALLEY BRAND   bone broth protein powder online only** provides you all the collagen and amino acids you need!

Orgain SIMPLE plant based powder online or Whole Foods (must be the SIMPLE version)

Truvani brand plant based protein powder online or Whole Foods

PRODUCTS (minimally processed):

  1. Kevin’s Meals (online or Costco / whole Foods) https://www.kevinsnaturalfoods.com/

2 Livepacha.com seed breads online or in Whole Foods freezer section

  1. Daily Elements – microgreen powder 1 to 2 scoops daily in smoothie Use this link below to order yours today. https://getdailyelements.com/thatshealth for 15% off 1st purchase use code: MARIEPACE
  2. Jovial foods grain free pastas, Siete brand chips & tortillas (keep to a min.), Simple Mills seed crackers (most grocers carry all)
  3. Optimum Nutrition Brand creatine monohydrate 1tsp in smoothie (1 tsp = 5g) on amazon
  4. Applegate brand lunch meats (no sugar, antibiotics, gluten, nitrites, etc.) Whole Foods or Albertsons, etc.
  5. Ezekiel bread original or sesame in limited amounts if you can tolerate gluten/wheat

 LIFESTYLE PROTOCOL:   

Break your fast in the morning with a minimum of 30gm protein up to 50gm.                                                            Ensure you are getting 80+ ounces of water daily /w electrolytes                                                                                          Heavy Weight bearing exercises at least 30 minutes min. 2-3X weekly/ Walk daily                                                    Sleep 6-8 hours / Getting sunlight 1st thing in the AM for 10-20 minutes                                                                              Reduce or remove exposure to any negative or drama filled friends/family/co-workers (Remove ASSHOLES!)

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SYMPTOMS OF LOW PROTEIN:

  • Edema (Swelling) One of the main signs of kwashiorkor is swelling on both sides of the body
  • Skin and Hair Changes (Brittle nails and hair)
  • Getting Sick More Often
  • Muscle Loss and Weakness
  • Decreased Bone Development and Density.
  • Stunted Growth
  • Weight Loss or Gain
  • Anemia
  • Mood changes, or trouble thinking straight
  • Stress fractures
  • Cravings (sugars or salt)

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We are a society miseducated by the miseducated. Just eat REAL foods: plants & lean proteins.

Resources for Recipes and Meal Plans:                        

https://robbwolf.com/what-is-the-paleo-diet/meal-plans-shopping-guides/

https://thepaleodiet.com/recipes/

https://drgabriellelyon.com/30gs-recipes/

https://www.healthline.com/nutrition/aip-diet-autoimmune-protocol-diet

https://healmedelicious.com/15-easy-aip-dinner-recipes/

https://eatbeautiful.net/20-best-easy-aip-meals-autoimmune-protocol

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NOTE ON BEANS/LEGUMES:

Legumes are not allowed on the AUTOIMMUNE/HORMONE DIET because of their high content of lectins and phytic acid. This causes extreme inflammation in some people. Lectins can bind with almost any tissue in our bodies and wreak havoc. Grains contain lectins which can damage the gut lining, which increases inflammation and is a newly discovered feature of not only autoimmune disease but also insulin resistance and liver pathology. Lectins are “gluten’s sidekick” and “lectin overload” can aggravate a number of health problems, including inflammation in the gut. This is not an issue for everyone … if you feel fine eating beans and legumes, then by all means enjoy them. If they give you any digestive issues, avoid or limit them.

Why no EGGS? (if you have an autoimmune condition)

Client: can’t I eat eggs since I’m not technically allergic to them?

Me: well… not if you have Hashimoto’s, rheumatoid arthritis, psoriasis or any other autoimmune issue…

Eggs are one of the most allergenic foods with approximately 2-3% of the population affected (that’s a lot of people, by the way).  Given that eggs are such an important staple for the Paleo or Keto enthusiast (as a breakfast food, as a cheap protein, and as an ingredient in many Paleo baking recipes), I get asked “Why Eggs?” frequently.

One of the main functions of the white of the egg is to protect the yolk against microbial attack while the embryo grows.   It achieves this worthy goal by using proteolytic enzymes (or proteases), enzymes that can cleave proteins into shorter chains of amino acids (typically rendering those proteins inactive/useless in the process).  There are many different types of proteolytic enzymes, each highly specialized to cleave a specific type of protein and/or in a specific place.  In particular, the proteolytic enzymes in egg whites are very good at cleaving proteins in the cell membranes of certain bacteria (specifically gram-negative bacteria).  The specific protease in egg whites that those of us with autoimmune disease (or severe allergies or severely leaky guts) need to be concerned with is called lysozyme.

 Lysozyme is specific for bacterial membranes, works very quickly, is very resistant to heat, is stable in very acidic environments (so it’s still active even after cooking eggs thoroughly and digestion!), and is really a pretty ingenious little enzyme.  Humans also produce lysozyme as part of our normal defense mechanisms against bacterial infections.  It is present in our saliva, tears and mucus (including the mucus layers in the intestines).  So, if we already make our own lysozyme, why is it a problem in egg whites?

Lysozyme can form strong complexes with other proteins.  So, lysozyme from egg white typically passes through our digestive system in large complexes with other egg white proteins.  Many of the proteins present in egg whites are protease inhibitors. This means that the lysozyme/egg white protein complexes are resistant to digestion by our digestive enzymes (which are themselves proteases).  You might be wondering if lysozyme is still active if it is a protease and it is now bound to egg white protease inhibitors.  The answer is yes, it is still active.  The egg white protease inhibitors that are most likely to be bound to lysozyme are ovomucin and ovastatin, which are a trypsin inhibitors (trypsin is one of our main digestive enzymes), cystatin, which is a cysteine protease inhibitor, and ovoinhibitor, which is a serine protease inhibitor.  None of these inhibitors inhibit the activity of lysozyme.  And very importantly, as the lysozyme complex travels (largely intact) through the environment of our gut, lysozyme can also bind bacterial proteins from the bacteria normally present in our digestive tract (like the gram-negative E. coli!).

Lysozyme has an unusual chemical property (it maintains a positive charge) that allows it to cross through the enterocytes by electrostatic attraction to negatively charged proteins imbedded in the enterocyte cell surface (proteoglycans).   Research confirms that consumed lysozyme gets into the circulation even in healthy individuals (even in conjunction with food intake, although the amount that enters the circulation is lower). 1,2,3Absorption of pure egg white lysozyme by itself into circulation is likely not problematic because lysozyme is an enzyme that the body naturally produces (unless it is absorbed in very high concentrations and then it can cause kidney damage).  

The problem is the other proteins that piggyback on lysozyme across the gut enterocyte barrier.  It is this “leak” of other egg white proteins that is the reason why egg allergy is so common.  Any other proteins present in the digestive tract can potentially bind in the lysozyme complex and get helped across the gut and into the blood stream (or lymph).  And because lysozyme binds bacterial wall proteins, these are likely to “leak” across the gut enterocyte layer as well.  These foreign proteins are believed to contribute to a molecular mimicry response where the body, in its attempt to form antibodies against these foreign invaders, accidentally creates an antibody that also recognizes a normal protein in the human body. It’s also important to point out that the ability of lysozyme to cross the gut barrier (carrying potentially immunogenic proteins along with it) is a small effect.  In normal, healthy individuals, lysozyme is not likely to cause significant damage to the healthy lining of the gut or cause a substantial immune response. In healthy individuals, pastured or omega-3 eggs may be an excellent, inexpensive source of protein, omega-3 fatty acids, lutein, zeaxanthin, choline, selenium, phosphorus, vitamin A, vitamin D and the B vitamins.

However, in the case of autoimmune disease, individuals are more sensitive and tend to have exaggerated immune and inflammatory responses to foreign proteins in the circulation.  These individuals are also more likely to form auto-antibodies in response to bacterial proteins that may enter into the circulation with lysozyme.

Why no DAIRY?

 Unless you are lactose intolerant, have an allergy to milk and dairy products, or have been a devoted follower of The Paleo Diet®, most people don’t give a second thought about whether or not they should consume a food group that seems to be found nearly everywhere in the Western diet. Your favorite dairy foods may include ice cream, chocolate milk, cheese, fruit flavored yogurt, kefir or fancy imported cheeses. You may even think that you are doing your body a favor by eating these calcium rich foods. Nevertheless, the bottom line is this: we are the only species on the planet to consume another animal’s milk throughout our adult lives. Humans don’t have a nutritional requirement for the milk of another species, nor do any other mammals.

One of the most vocal opponents to milk drinking was a physician, Frank Oski M.D. (1932-1996) who served as the Department Chairman of Pediatrics at the State University of New York, Syracuse from 1972 until 1985 and as the Department Chairman of Pediatrics at Johns Hopkins University from 1985 until 1996. He was a member of the National Academy of Sciences and the author or co-author of about 300 academic papers and 20 books. A book he wrote in 1977 called Don’t Drink Your Milk, was decades ahead of its time. Here is a quote from this book which dovetails nicely with this article:

“The fact is: the drinking of cow milk has been linked to iron-deficiency anemia in infants and children; it has been named as the cause of cramps and diarrhea in much of the world’s population, and the cause of multiple forms of allergy as well; and the possibility has been raised that it may play a central role in the origins of atherosclerosis and heart attacks… In no mammalian species, except for the human (and the domestic cat), is milk consumption continued after the weaning period (the period of breast-feeding]. Calves thrive on cow milk. Cow milk is for calves.”

Milk is designed to make young animals grow rapidly and to prime their immune systems and prevent disease by allowing hormones and other substances in their mother’s milk to enter their bloodstreams. This is a brilliant evolutionary strategy to encourage survival for young suckling animals at the beginning of their lives, but is a formula for disaster when adult animals (us) consume a food intended only for the young of another species.

One of the telltale signs that there may be something just a little awry with milk drinking is that about 65% of all people on the planet can’t do it without experiencing gas, bloating and digestive distress. Maybe we should be listening to our bodies? Many of you may have these symptoms and already know why they occur after drinking milk or eating dairy products, but let me explain the basic concept for those who don’t know.

Milk is a mixture of carbohydrate, protein and fat. Most of the carbohydrates in milk occur in the form of a sugar called lactose which in turn is made up of two simple sugars: glucose and galactose. When we consume milk, ice cream and other dairy products rich in lactose, it must first be broken down into these two simple sugars by an enzyme in our guts called lactase. As I mentioned earlier, about 65% of the world’s people haven’t inherited the genes to make lactase and are therefore lactose intolerant. The notable exception to this rule is people from Northern Europe and their descendants. Because Northern Europeans maintain high gut lactase activity as adults, they can metabolize lactose into its two simple sugars and don’t experience gastro-intestinal upset after drinking milk. 

Milk consumption in any form has been scientifically linked to heart disease, peptic ulcers, insulin resistance, and metabolic syndrome, acne, increase of steroid hormones, food allergies, gut dysbiosis, excess mucus production, parkinson’s disease, cancers, cataracts, impaired iron and zinc absorption and proven to NOT REDUCE BONE FRACTURE risk!

Milk is designed to make young animals grow rapidly and to prime their immune systems and prevent disease by allowing hormones and other substances in their mother’s milk to enter their bloodstreams. This is a brilliant evolutionary strategy to encourage survival for young suckling animals at the beginning of their lives, but is a formula for disaster when adult animals (us) consume a food intended only for the young of another species.

– Loren Cordain, Ph.D., Professor Emeritus

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Gluten free no yeast biscuits (dairy free, vegan, paleo, AIP)

A super easy gluten free and yeast free recipe.Prep Time 5minutes mins / Cook Time 20minutes 

Suitable for Diet:  Low lactose diet, Vegan, AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo

 Servings: 6 biscuits   Calories: 160kcal

Equipment : Muffin pan

Ingredients

  • 80 grams almond flour (make sure to use tigernut flour instead of almond flour if you’re on AIP or nut free)
  • 50 grams arrowroot see notes below for substitutions
  • 125 grams coconut yogurt see notes for substitutions
  • 2 Tablespoons extra virgin olive oil or other oil of your choice
  • ½ teaspoon baking soda
  • 1 Tablespoon apple cider vinegar or lemon juice
  • Pinch of sea salt

Instructions

  1. Preheat oven to 360° F (180° C)
  2. In a large bowl, put the yogurt, olive oil and apple cider vinegar. Mix well with a spoon.
  3. In another bowl combine the almond (or tigernut) flour, arrowroot, baking soda and salt.
  4. Add the wet ingredients to the dry and mix until well combined.
  5. Line or lightly oil a muffin pan. Fill 6 muffin cups with batter. (Number of muffin cups is important).
  6. Bake for 20 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of one biscuit. The knife should come out clean. And voilà! Let them cool down before removing them from the pan. Bon appétit !

Notes

Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Coconut yogurt substitutions: you can use any other kind of non dairy yogurt according to your own diet. If you’re not dairy free, vegan, paleo nor AIP, you can also use dairy yogurt. For a yogurt free version of this recipe blend 80g (½ cup + 2 Tablespoons) green plantain with 4 Tablespoons water. 

Arrowroot substitutions: If you are not cassava intolerant you can use tapioca starch/flour (both tapioca and arrowroot are paleo and AIP compliant). If you are not on AIP nor Paleo diets you can use potato starch or corn starch instead of arrowroot.

This recipe makes 6 biscuits. No more, no less. For best result, I highly recommend making 6 biscuits. I have tried making 5 and in my opinion it’s best to stick to 6 biscuits.

Nutrition

Calories: 160kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 102mg | Potassium: 35mg | Fiber: 2g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

 

Legal: The information provided is not intended as a means of diagnosis or treating illness or as a replacement for any medicine or advice from a competent physician. Individuals having serious health problems should consult a competent licensed physician specializing in their condition. These statements have not been evaluated by the FDA. We assume no responsibility for anyone choosing to self-administer any suggestions in this publication; they do so on their own determinism. The information in this publication is for educational purposes only.  Copyright 2023. All Rights Reserved. Optimum Solutions, LLC dba THAT’S HEALTH

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OPTION 2 (Whole Food Plant Based):

Eat REAL FOOD! Eat a fully Whole Food Plant Based diet that consists of ONLY whole plant foods that haven’t been overly processed or refined with ZERO added oils and ZERO animal (fish, dairy, eggs, chicken, beef, pork, turkey, etc.). Remove any foods you are allergic or sensitive to. Limit or avoid flour based processed foods (crackers, bread, etc.) AVOID ALL ALCOHOL.

1/2 of your plate should be vegetables and 1/4 of your plate should be plant based proteins like beans and legumes and 1/4 of your plate with healthy starches or grains as tolerated by your gut health, or fruit, with a little nuts and seeds. The goal is minimally 20+ gm of protein each meal (you should be eating 0.8-1gm of protein per pound of body weight). 

CAUTION: if you cheat on this plan and eat high fats foods (oils, high amounts nuts, seeds, nut butters, vegan processed foods, vegan cheese and butter) and/or flour products (crackers, breads, etc.) you may notice bloating and weight gain

When to choose this option: Anyone with Diabetes (or pre-diabetic), severe insulin resistance, cancer, or who is obese (Body mass index over 30) or who wishes to lose weight will do best with this protocol

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LIFESTYLE PROTOCOL:

Break your fast in the morning with a minimum of 30gm protein.

Ensure you are getting 80+ ounces of water daily /w electrolytes

Heavy Weight bearing exercises at least 30 minutes min. 4X weekly

Sleep 6-8 hours

Getting sunlight 1st thing in the AM for 20 minutes

Reduce or remove exposure to any negative or drama filled friends/family/co-workers

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Depending on your gut, your health issues, your cardiovascular state of health, and your hormones we will educate you and help you find which is the ideal option for you to follow. You may find limiting or avoiding nightshades helpful for gut mobility and reduction of inflammation.

Eating REAL FOOD and avoiding grains is a more “paleo-ish” way of eating… Its focus is on vegetables, organic meats, fish, limited eggs, zero grains, good healthy fats and plenty of water and removing any and all dairy & processed foods. In some cases we will suggest eating ONLY plants with no animal whatsoever. It really depends on your personal issues. But in either case always EAT REAL FOOD MAINLY PLANTS & AVOID PROCESSED PACKAGED FOODS AND DAIRY.

We are a society miseducated by the miseducated. Just eat REAL foods, mostly plants & lean proteins.

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Recipes and Meal Plans:  

Plant based:                     

https://kathysvegankitchen.com

 http://www.forksoverknives.com

BOOKS:

WHAT’S HEALTH by Marie Pace, DNM   

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#1 Food to AVOID to PREVENT ALL DISEASE

I bet if I asked you “what’s the best food to help build bones?” you’d immediately reply (like a robot), “MILK!”

And if I asked you what should you eat or drink to get your calcium, you’d immediately reply (like a robot), “MILK AND DAIRY FOODS!”

Yep… you have been officially brainwashed by the dairy industry to believe this one equation: MILK = CALCIUM = BONE HEALTH

When you were young you had Elsie the COW telling you to drink your milk…You were fed a little carton of milk every single day with your school lunch… and milk was promoted as both “Nutritious and Delicious”. When you became an adult you were then inundated with TV commercials and full page magazine ads for “GOT MILK?”… You know the ones… the good-looking celebrity with painted on milk “mustache” touting the benefits of dairy.
The dairy industry spends over $206 million dollars ANNUALLY to teach you (brainwash you) that milk and all dairy foods are not just good for you, they’re VITAL.
But I have a rather BIG question… Why in the world would our Creator design our bodies in such a way that we would have to drink milk from another species and continue to drink it after the normal weaning-time, essentially risking our lives to supposedly get a single vital nutrient (calcium)?

Dairy foods are high in calories, fat and cholesterol… this contributes to heart disease, strokes, type-2 diabetes and of course… obesity. Dairy protein is the NUMBER 1 cause of food allergies and contributes to the creation of autoimmune diseases in humans. Dairy is also KNOWN to be infected with life threatening bacteria and viruses such as: E. coil, listeria, salmonella, and tuberculosis. Dairy foods are contaminated with many viruses, including those that are known to cause lymphoma and leukemia and AIDS in cattle. Yes… you read that right… back in 2007 the USDA reported that the cattle in 89% of the US dairy production facilities showed evidence of infection with bovine leukemia virus.

How could this happen? Well… it’s most likely due to how the factory farms handle their cattle. Most feed their sick and dying cows (called “downer cows”) to the chickens and pigs. They then feed the floor sweepings from chicken and pigs back to the cows. (no… I’m not making this up!). Science and our government has known about this since 1969. It basically affects the ENTIRE milk supply in the US. When milk was collected from farms raising over 500 or more dairy cattle, the entire herds were 100% infected with these viruses. Not most, not a lot… but 100%!

It is known that leukemia viruses are easily spread through the cows milk to other animals (goats and sheep). One study found in 2003 that out of 257 people randomly selected from their community 74% had been infected with bovine leukemia viruses. Every year in the United States there are about 45,000 new causes of leukemia and up to 74,000 new cases of lymphoma that occur for “no apparent reason” according to the medical community.

Sigh… So where do you get your calcium from?
All minerals, including calcium, come originally from the ground and enter animals through plants. Which means plants are loaded with calcium, iron, zinc, copper, etc., and the more plants you eat the more minerals you acquire. The relationship between people and plants works so well that there has never been a case of dietary calcium deficiency ever reported. To put it even more clearly: all-plant diets are sufficient to meet the needs of growing children and adults (infants still need breast milk – but form a human not a cow!). Quit eating the “middle man” (animals) and go directly to where THEY get THEIR nutrition from: PLANTS!

If you want to be as strong as a bull? As strong as an elephant? As strong as an Ox? As strong as a gorilla? Then eat what they eat!!!

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Why no EGGS if You Have an AUTOIMMUNE Disease?

Eggs are one of the most allergenic foods with approximately 2-3% of the population affected (that’s a lot of people, by the way).  Given that eggs are such an important staple for the Paleo or Keto enthusiast (as a breakfast food, as a cheap protein, and as an ingredient in many Paleo baking recipes), I get asked “Why Eggs?” frequently.

One of the main functions of the white of the egg is to protect the yolk against microbial attack while the embryo grows.   It achieves this worthy goal by using proteolytic enzymes (or proteases), enzymes that can cleave proteins into shorter chains of amino acids (typically rendering those proteins inactive/useless in the process).  There are many different types of proteolytic enzymes, each highly specialized to cleave a specific type of protein and/or in a specific place.  In particular, the proteolytic enzymes in egg whites are very good at cleaving proteins in the cell membranes of certain bacteria (specifically gram-negative bacteria).  The specific protease in egg whites that those of us with autoimmune disease (or severe allergies or severely leaky guts) need to be concerned with is called lysozyme.

 Lysozyme is specific for bacterial membranes, works very quickly, is very resistant to heat, is stable in very acidic environments (so it’s still active even after cooking eggs thoroughly and digestion!), and is really a pretty ingenious little enzyme.  Humans also produce lysozyme as part of our normal defense mechanisms against bacterial infections.  It is present in our saliva, tears and mucus (including the mucus layers in the intestines).  So, if we already make our own lysozyme, why is it a problem in egg whites?

Lysozyme can form strong complexes with other proteins.  So, lysozyme from egg white typically passes through our digestive system in large complexes with other egg white proteins.  Many of the proteins present in egg whites are protease inhibitors. This means that the lysozyme/egg white protein complexes are resistant to digestion by our digestive enzymes (which are themselves proteases).  You might be wondering if lysozyme is still active if it is a protease and it is now bound to egg white protease inhibitors.  The answer is yes, it is still active.  The egg white protease inhibitors that are most likely to be bound to lysozyme are ovomucin and ovastatin, which are a trypsin inhibitors (trypsin is one of our main digestive enzymes), cystatin, which is a cysteine protease inhibitor, and ovoinhibitor, which is a serine protease inhibitor.  None of these inhibitors inhibit the activity of lysozyme.  And very importantly, as the lysozyme complex travels (largely intact) through the environment of our gut, lysozyme can also bind bacterial proteins from the bacteria normally present in our digestive tract (like the gram-negative E. coli!).

Lysozyme has an unusual chemical property (it maintains a positive charge) that allows it to cross through the enterocytes by electrostatic attraction to negatively charged proteins imbedded in the enterocyte cell surface (proteoglycans).   Research confirms that consumed lysozyme gets into the circulation even in healthy individuals (even in conjunction with food intake, although the amount that enters the circulation is lower). 1,2,3Absorption of pure egg white lysozyme by itself into circulation is likely not problematic because lysozyme is an enzyme that the body naturally produces (unless it is absorbed in very high concentrations and then it can cause kidney damage).  The problem is the other proteins that piggyback on lysozyme across the gut enterocyte barrier.  It is this “leak” of other egg white proteins that is the reason why egg allergy is so common.  Any other proteins present in the digestive tract can potentially bind in the lysozyme complex and get helped across the gut and into the blood stream (or lymph).  And because lysozyme binds bacterial wall proteins, these are likely to “leak” across the gut enterocyte layer as well.  These foreign proteins are believed to contribute to a molecular mimicry response where the body, in its attempt to form antibodies against these foreign invaders, accidentally creates an antibody that also recognizes a normal protein in the human body.

It’s also important to point out that the ability of lysozyme to cross the gut barrier (carrying potentially immunogenic proteins along with it) is a small effect.  In normal, healthy individuals, lysozyme is not likely to cause significant damage to the healthy lining of the gut or cause a substantial immune response. In healthy individuals, pastured or omega-3 eggs may be an excellent, inexpensive source of protein, omega-3 fatty acids, lutein, zeaxanthin, choline, selenium, phosphorus, vitamin A, vitamin D and the B vitamins

However, in the case of autoimmune disease, individuals are more sensitive and tend to have exaggerated immune and inflammatory responses to foreign proteins in the circulation.  These individuals are also more likely to form auto-antibodies in response to bacterial proteins that may enter into the circulation with lysozyme. 

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