Stabilizing Gums: Good or Bad?

Nut milks contain different kinds of stabilizing gums to make them thicker and appear more “milk-like.” Many people with food sensitivities cannot tolerate these stabilizing gums, and create antibodies to them.

These antibodies move through the body and attack body tissue wherever it is weakest. This results in an autoimmune cascade that leads to disease. Often symptoms are silent for many years as the antibodies attack bodily tissue and disease develops.

Dr. Aristo Vojdani is a pioneering world expert on the topic of immune responses to food. Below is his list of the most common stabilizing gums, listed from the least reactive to the most reactive. This list is from You Can Fix Your Brain by Dr. Tom O’Bryan, Chapter 9: Biochemistry: Food as Medicine.
  1. Guar gum (sometimes called Gellan gum): Can help with blood sugar and feeling of fullness. Made from the guar bean. A little goes a long way. Can cause digestive issues in high quantities. Some hydrolyzed forms may assist in healing small intestinal bacterial overgrowth (SIBO).
  2. Gum tragacanth: Tragacanth gum is a plant substance that stimulates the movement of the intestines. It can cause breathing problems for people who are sensitive to quillaia bark. Be sure to drink water when consuming foods with tragacanth gum. Take at least one hour away from medications, as this thick gel can prevent absorption of medications.
  3. Beta-glucan: Extracted from oat, barley, bacteria, and yeast. Characterization of Beta-glucan shows its potential as a stabilizer, as well as a fat replacer, water-binding agent, oil holding agent, and whipping agent. Optimal doses of Beta-glucans have not yet been set. When taken orally can occasionally cause diarrhea or nausea.
  4. Xanthum gum: can be cultured on growth mediums of soy, dairy, wheat, or corn, so avoid if sensitive or allergic to these foods. The government does not require disclosure of food medium sources on food packages. For example, a product labeled “gluten-free” or “dairy-free” that contains xanthum gum may contain xanthum gum that is made from gluten or dairy!
  5. Locust bean gum: Comes from the carob seeds of the carob tree (a member of the pea family). Can help with cholesterol and blood sugar according to a number of studies. But it can prevent absorption of beneficial nutrients and have some allergic side effects, too.
  6. Mastic gum: This is a resin sourced from the trunk of an evergreen shrub found mainly on the Greek island of Chios. May have some antioxidant and anti-inflammatory properties, and may also cause allergic reactions of chest pain, hives, or rash. All stabilizing gums are largely unregulated, so monitor your body’s response when using them. Avoid mastic gum.
  7. Carrageenan: particularly destructive to the digestive system, carrageenan triggers an immune response similar to your body’s response to pathogens like salmonella…creating inflammation, ulcerations, and bleeding. No one should touch the stuff!
Always avoid the last 2 gums listed on this list. And remember that in large quantities, all stabilizing gums can contribute to triggering leaky gut and digestive issues. Best solution? Make your own at home. No time? Then read labels and choose organic varieties carefully! Rice milk, flax milk, almond milk, hazelnut milk, cashew milk, coconut milk – whatever you choose – always buy organic.

Wishing you health & happiness,

Van

FMHC: NB & GCP

I am a certified functional medicine health coach (FMHC), here to help you with wellness coaching, nutritional and lifestyle programs, Vibrant Labs microchip testing, detoxification protocols, hair testing mineral analysis (HTMA), heavy metals, wheat & gluten disorders and with a variety of physical & autoimmune conditions.

Learn more and contact me through my website: www.vhhealth.com.

For the BEST near infrared sauna, please visit SaunaSpace.com.

Nothing in this post is intended to diagnose, treat or cure any condition. It does not constitute medical advice.

Copyright © 2019 vhHealth.com, All rights reserved.

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Probiotics and Prebiotics

Probiotics are friendly bacteria that support your healthy gut. They can be found in your gut and in a variety of foods, as well as in some fermented supplements.

Probiotics maintain the integrity of the gut lining, boost immune function, promote healthy inflammatory responses, improve digestion, help heal inflammatory bowel conditions, manage and prevent skin conditions, fight food-borne illnesses, and improve psychological function.

What are some of the best probiotic-rich foods?

  • Fermented foods: Yoghurt (dairy and non-dairy), Lassi (Indian yoghurt drink), kefir (dairy and non-dairy).
  • Fermented soy: Natto, miso, and tempeh (avoid if soy-allergic or soy-sensitive or soy-intolerant).
  • Veggies: Sauerkraut, pickled vegetables, and kimchi.
  • Tea:  Kombucha.

Prebiotics are carbohydrate-based sources of fiber that are food for the beneficial bacteria in your gut. Prebiotic fibers help your probiotics to grow and thrive. They are helpful in the treatment of irritable bowel syndrome, inflammatory bowel disease and intestinal permeability (“leaky gut”). They also help to regulate bowel function, and form a foundation in your gut so that your probiotics can grow and stabilize.

What are some of the best prebiotic foods?

  • Vegatables: Onions, chicory, garlic, leeks, leafy greens, asparagus, artichokes, and tomatoes (skip the tomatoes if omitting nightshades).
  • Fruits: Berries, bananas, kiwis, cherries, apples, pears, mangos.
  • Grain: Oats (omit if on a gluten-free diet) and quinoa (pressure cooked).
  • Legumes: Lentils, chickpeas, white beans, black beans (pressure cooked).
  • Seeds & Gums: Flaxseed, acacia gum.

In addition to heathy probiotic and prebiotic foods, eating foods that are rich in polyphenols can help to further balance your gut bacteria.

Some of the best polyphenol-rich foods are: Green tea, yellow onion, dark red wine, dark chocolate (must be 72% or higher), cocoa powder, cloves, peppermint, celery seed, black elderberry, cherry, green olive, European chestnut, flaxseed, basil, Mexican oregano, blueberry, plum, pecan, and hazelnut.

Note: If you have an allergy, sensitivity, or an intolerance to any food, avoid it. If you have been advised by a health care practitioner to abstain from any food listed, avoid it. Not sure if a food is okay for you? Contact me to find out more about Vibrant laboratories microchip testing. Mayo Clinic says Vibrant is ushering in a “new era” of laboratory testing. These tests are 97-99% accurate, unlike any other tests in history. Contact me to do the Vibrant Zoomer testing and find out what your triggers are!

Wishing you health & happiness,

Van

FMHC: NB & GCP

I am a certified functional medicine health coach (FMHC), here to help you with wellness coaching, nutritional and lifestyle programs, detoxification protocols, hair testing mineral analysis (HTMA), heavy metals, wheat & gluten disorders and with a variety of physical & autoimmune conditions.

Learn more and contact me through my website: www.vhhealth.com.

For the BEST near infrared sauna, please visit SaunaSpace.com.

Nothing in this post is intended to diagnose, treat or cure any condition. It does not constitute medical advice.

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What is Intestinal Permeability (Leaky Gut)?

Hundreds of books are being written about intestinal permeability, or “leaky gut.” I want to share with you the great explanation my mentor Dr. Tom O’Bryan wrote in The Autoimmune Fix.
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Summer Reads

Recommended Books To Help You On Your Healing Journey

In addition to staying up to date on research for my Nutritional Balancing program, I spend another 40 hours a month reading additional research. Here are some books I have read (and re-read!) for you to read as you progress on your healing journey:

Genius Foods – by Max Lugavere with Paul Grewal MD

The End of Alzheimer’s – by Dale E. Bredesen MD

The Loving Diet – by Jessica Flanigan CN

The Wahls Protocol – by Terry Wahls MD

Perfect Health Diet – by Paul and Shou-Ching Jaminet, PhDs

Grain Brain – by David Perlmutter, MD

Hashimoto’s Thyroiditis – by Izabella Wentz, PharmD

Food: What the Heck Should I Eat? – by Mark Hyman, MD

The Autoimmune Fix – by Tom O’Bryan, DC, CCN, DACBN

Sauna Therapy For Detoxification & Healing – by Lawrence Wilson, MD

The last 17 years have been unparalleled in human history with an explosion of quality medical research! Unfortunately, it takes an average of 17 years for this research to trickle down to a conventional medicine doctor’s office. Fortunately for us, this new information is coming out right now through books and lectures.

May you read well & be well!

Copyright http://www.vhHealth.com 2018

Patented New Tests For Gluten, Food Reactions & Allergies

Great news! You can now get Vibrant America’s patented Wheat Zoomer, Food Sensitivity and Food Allergy tests through me here at vhHealth.

Vibrant’s testing uses microchip technology for synthesizing entire proteins as peptides, with very specific antibody-to-antigen recognition and results. The outcome is superior accuracy when compared to all other testing platforms. This technology is patented and unique only to Vibrant. Results from these tests will answer many of your questions once and for all and help improve your health. Continue reading

Need to Quit Wheat & Gluten?

I just graduated from the top Certified Gluten Practitioner (CGP) program in the world!

I began studying gluten-related disorders in 1985 due to life-long problems with eating wheat (something I did daily in my Dutch-American family the first 29 years of my life). In 2010, research led me to the work of world -renowned gluten specialist, Dr.Tom O’Bryan. Thankfully, Dr. Tom (www.thedr.com) developed a practitioner course to teach doctors and other health practitioners about gluten/wheat sensitivity, celiac disease, and related autoimmune disorders. In this course I learned that many gluten symptoms remain silent for years, that gluten KILLS people, and that gluten is the basis for at least 300 autoimmune diseases.

As a CGP, I can now offer you the newest state-of-the-art blood testing to give you definitive answers to these questions: Am I celiac? Am I non-celiac but still gluten sensitive? I am allergic to wheat but not to gluten? Can I eat wheat? If I cannot eat wheat, can I still eat barley and rye? What is the difference between being allergic to wheat or sensitive to gluten? Can I eat wheat once in a while without harming my body? Do I have intestinal permeability (“leaky gut”)? Continue reading

Gluten

Gluten

A gluten intolerance is the body’s inability to digest or break down the gluten protein found in wheat and certain other foods and products. Gluten intolerance (or gluten sensitivity) can range from a mild sensitivity  to full-blown celiac disease. According to the National Institute of Diabetes and Digestive and Kidney Diseases, about 1 out of every 133 Americans has celiac disease. This is a severe autoimmune disorder triggered by gluten consumption that can damage the small intestine. And another 18 million Americans are estimated to have NCGS: “non-celiac gluten sensitivity” (https://www.beyondceliac.org/celiac-disease/non-celiac-gluten-sensitivity/ ) Continue reading