From the desk of Hannah Kaye
A Hazy Shade of Winter
There’s a definite chill in the air these days and whilst I may have been in flipflops yesterday, today I’m warm and snug in a woolie winter jersey. It’s not only our mood that suffers from the wild oscillations in temperature, but also our immune system. Now is the time that it becomes critical to give it the support that it needs. My top four winter winners for supporting the immune system are as follows:
- Cod Liver Oil (from a reliable source) – granny was right! Cod Liver Oil is not only high in omega-3 fish oils (EPA & DHA), it also contains both vitamins A & D. Vitamin D has been given a lot of press lately – and rightly so – but we shouldn’t forget its essential co-partner in immunologic and bone health – vitamin A .
- A comprehensive multi with good levels of B vitamins – you need all nutrients, not just one or two. Additionally, when it comes to supporting your bodies immune system, the B vitamins are crucial.
- A good quality probiotic – the gut bacteria regulate the immune system, they play a major role in detoxification support and also help manufacture B vitamins; And last, but certainly not least:
- A good home-made broth – Many studies show that broth made from bones is a great rememdy – a tonic for the sick, a strengthener for athletes, a digestive aid and a healing elixir. It can be incorporated into soups, stews and sauces. Avoid dehydrated stocks though – most of them tend to contain MSG which is toxic to the nervous system.
Health Focus – Neurological Disorders
I wrote an article for the May edition of Natural Medicine on ADHD . The premise of this article is that the view of ADHD as a psychiatric disorder is rather antiquated. Instead, we should be viewing it as a neurological disorder. This is because the brain does not function in isolation. It depends on complex interactions between the immune, endocrine and gastrointestinal systems. This new view of ADHD can be applied to many other conditions, including, but not limited to, depression and autism. Impaired detoxification is often at the root of these conditions. In particular, problems with two processes known as methylation and sulphation. This is how environmental factors come into play. If you take a detoxification system that is already functioning below par and add in a number of environmental toxins such as parabens, pthalates and heavy metals, there is nowhere for them to go, but into circulation. We know from research that these toxins play a major role in many disorders. Lowering the toxic load at home is an important step – check ingredients of body creams and cleaning products. There has also been recent research into the use of N-Acetyl Cysteine (a derivative of the amino acid cysteine) in bipolar disorder. This is because NAC works within the detoxification cycle and, once again, problems in this cycle are implicated in bipolar disorder. Interestingly, imbalances in gut bacteria are found in many “psychiatric” disorders. From a nutritional perspective, this offers many avenues for intervention.
Food Focus – Fermented Foods
Fermented foods are a helpful dietary component for supporting and balancing the digestive system. In fact, beneficial bacteria in these foods support many body systems and processes like digestion and elimination as well as the breakdown of toxins. Fermented foods include yogurt and kefir as well as cultured vegetables such as raw sauerkraut and Kimchi. Homemade fermented foods are abundant with probiotics. However, they are always sour so it may take a little time to get used to them.
As an aside, it now seems that the old adage “an apple a day keeps the doctor away” is rooted in science. Recent research shows that not only can apples reduce LDL (bad) cholesterol levels, but also reduce C-reactive protein (CRP), which is a marker of inflammation. Additionally, apples contain pectin which has satiety effects. For this reason, eating apples may actually help you lose weight.
Recipe – Kimchi
Makes approx 2 litres
Ingredients
1 head green cabbage, cored and shredded
1 bunch of spring onions, chopped
1 cup carrots, grated
1/2 cup daikon radish, grated
1 tablespoon fresh grated ginger
3 cloves garlic, peeled and minced
1/2 teaspoon dried chili flakes
2 tablespoons unrefined salt
Method
- Place vegetables, ginger, red chili flakes, and salt in a bowl and pound with a wooden pounder or food hammer to release juices.
- Place in two 1 litre sized glass jars and press down firmly until all the juices come up to the top and cover the vegetables. The top of the vegetables should be at least an inch from the top of the jar.
- Cover tightly (this is very important) and keep at room temperature for about 2 days at which time you can put it in the fridge or cold storage.