Keep it Glassy: 3 Reasons To Ditch Plastic,
Even the BPA-free Stuff

Glass Jars

Even though the health dangers associated with bisphenol A (BPA) have been known for more than 70 years, it wasn’t until recently that manufacturers began ditching the stuff due to rising public awareness. For consumers, among the chief concerns was BPA’s estrogen-mimicking effects which, in addition to throwing off the body’s natural hormone balance, was linked to a cavalcade of health problems, including reproductive issues, birth defects, breast cancer, heart and liver disease and neurological disorders. In the face of mounting evidence and consumer alarm over BPA exposure, plastics manufacturers managed to turn the crisis in consumer confidence into an opportunity. What did they do? They flooded the market with hundreds of BPA-free products – and voila! problem “solved” (for them, at least). With the arrival of all those new BPA-free, seemingly greener, safer products on the shelves, consumers who’d sworn off BPA-laced plastics could once again enjoy plastic’s convenience without fear of toxicity. It turns out though, it was a classic case of too good to be true. Unfortunately, it’s come to pass that many BPA-free alternatives are now testing out to be as dangerous as the BPA-originals, and in some cases may be even more damaging to your health. So much so that a number of experts studying BPA and their toxic cousins now advise cutting exposure by ditching plastic altogether, be it BPA-free or otherwise. So do I. Here’s why:

You’re Ingesting a Lot More BPA Than You Think

Because manufacturers are under no obligation to disclose the chemicals in the plastics they produce, most of us are unknowingly coming into contact with these endocrine-disrupting devils multiple times a day. They’re leaching BPA and other unknown chemicals into our bodies through our food containers, water bottles, PVC water pipes, canned foods and even receipt paper. Unless you’re making an extremely conscious effort, BPA is tough to avoid, and unfortunately, buying BPA-free products isn’t the answer either.

“BPA-free” Doesn’t Mean Healthy or Toxin-free

When consumer pressure all but forced the plastics industry to come up with BPA-free alternatives, consumers got ‘em alright, but what they got wasn’t free of dangerous chemicals, just BPA. Among the more popular replacements for BPA were other members of the bisphenol family, particularly bisphenol S (BPS) which has similar endocrine-disrupting effects. So the switcheroo from BPA to BPS and other chemical replacements didn’t result in a greener, healthier, or safer product – just a chemically different one, whose potential effects are even less known. According to GreenMedInfo.com BPS may actually be worse due to it’s relative inability to biodegrade as well as it’s potential to accumulate in the body for longer periods of time.

The Government’s Not Looking Out For You Either

Government does a lot of things well, but protecting consumers from chemical and toxic exposure isn’t one of them. What’s really frightening, is that laws regulating everyday chemicals are not only weak, they’re also really old. They’ve not kept up with the times. A case in point – the primary law that’s supposed to keep us safe, Toxic Substances Control Act, dates back to 1976! As it stands now, chemical companies aren’t obligated to prove their products are safe, so there’s little incentive to study their toxicity – or make pubic the results of their studies when and if they are conducted. With this laissez-faire business model, trusting chemical companies to care about your safety seems to me a bit like a game of wellness Russian roulette.

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Posted by on Mar 30, 2015| 0 Comments

5 Healthy Condiments to Amp Up Any Dish

Homemade Ketchup
By Be Well Health Coach Katrine van Wyk

Even if you tend to cook and eat a lot of the same foods all the time, you can easily switch up the flavors and add something new and interesting to a simple dish by simply switching up the condiments. Steamed vegetables, quinoa, salad dressings and even your steak can get a new flare just by adding one of these nutritious and flavor-packed sauces.

Fish Sauce

A good fish sauce can make soup, stews and stir fries taste so much more interesting. It’s basically a really salty sauce, and should be made from anchovies and sea salt only. Fish Sauce is used in a lot of Vietnamese cooking and lends itself well to a lot of Asian dished and broths. I even like adding a few drops of Red Boat Fish Sauce to my cup of bone broth.

A Soy-free Soy Sauce Alternative

Coconut Aminos is made from fermented coconut sap and sea salt and is completely free of soy and wheat (most soy sauces are NOT gluten free.) It’s even allowed on the Cleanse has a great salty and slightly sweet flavor that is delicious on stir-fried or steamed vegetables, over buckwheat noodles or on fish. I use it instead of soy sauce when I eat sushi.

Fermented Ketchup

Most conventional ketchup is loaded with corn syrup and other sugars and because it’s such a favorite to so many – it’s well worth finding a healthier better option. Or making your own. That’s right. You can make your own fermented ketchup without all the sugar and additives, and with some serious gut-health benefits! Grab some organic tomato paste (form glass jars off course), raw honey, apple cider vinegar, whey and some spices. There are a lot of great recipes available on food blogs, like this homemade ketchup.

Umeboshi Vinegar aka Ume Plum Vinegar

This Japanese vinegar is made from the pickling brine from making pickled Umeboshi plum! It has a tart, salty flavor and is great drizzled on vegetables, grains and in salad dressings.  It’s traditionally used as a digestive aid and can help you better digest and assimilate nutrients by increasing saliva and stomach acid production.

Mustard

You might think that mustard is for sandwiches and hot dogs but it’s applications go way beyond that! It’s great in marinades, sauces and dressings but is equally delicious as a little dip for grass-fed steak. And try smearing your piece of wild salmon with Dijon mustard before baking it in the oven. It’s delicious and so simple. Whenever possible, look for a mustard without any added sugar and made with apple cider vinegar, like the one from Eden Foods, which is also organic and comes in a glass jar.

Posted by on Mar 27, 2015| 1 Comments

10 Things You Need To Know About Lyme Disease

Lyme Disease

Reprinted with permission from MindBodyGreen.com

Though it’s a devastating chronic disease, Lyme disease confounds a large portion of the public. It’s much more than a bull’s eye rash, and with more than 35,000 reported cases of Lyme in the United States last year.The CDC estimates, based on other data, that 300,000 people are treated in the US each year for Lyme.

Below are 10 things everyone should know about Lyme:

1. Lyme Disease Is Not Just a Summer Illness

I’ve seen patients who developed acute Lyme disease in January. The right diagnosis had not been suspected because of the mistaken belief that Lyme cannot be acquired in winter. It can be. And even if the tick bite that gives you Lyme disease occurred in the summer, symptoms may not be evident for weeks or sometimes months.

2. You Don’t Need to be Near a Deer to Be Exposed to Deer Ticks

Although Lyme bacteria are transmitted to people by deer ticks (also known as Ixodes ticks), you don’t need to be anywhere near deer to be exposed to them. Ixodes ticks live on the skin of many small animals. The white-footed mouse is probably the most important reservoir of deer ticks for transmission of Lyme bacteria to people, because mice can come right into your yard or home unnoticed.

3. You Don’t Need to Leave the City to Get Lyme Disease

The San Francisco Health Department collected ticks from its city parks and found Lyme-infested ticks in all of them. I’ve seen a few patients who contracted acute Lyme disease without leaving Manhattan. Infected ticks get into urban green spaces by at least three routes: mice, birds or dogs. Many of the dogs that frolic on the lawn in Central Park spend weekends in the country.

4. Lyme Disease Has Been Called the Great Imitator: It Can Cause a Very Wide Range of Symptoms

These symptoms involve many different organs, including your skin, nervous system, joints, muscles, heart and eyes. In my medical practice, Lyme disease is the trigger for half my patients with chronic fatigue syndrome or fibromyalgia, most patients with painful neuropathies or autonomic nervous system disorders, 40% of people with dizziness and 30% of patients with arthritis or autoimmune disorders.

I’ve seen Lyme disease cause abrupt changes in personality, impaired thinking, memory loss and panic disorder. I’ve even seen a few patients given a misdiagnosis of Crohn’s disease or multiple sclerosis, who were actually suffering from Lyme disease.

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Posted by on Mar 26, 2015| 2 Comments

Be Well Kitchen: Ginger Lime Smoothie Recipe

Ginger Lime Smoothie
By Be Well Health Coach Jackie Damboragian

Spring is in the air! After a super chilly and snowy winter, this is very exciting. I do love my smoothies all year round but I tend to have them much more frequently when it starts to warm up outside. This smoothie includes the warming properties of ginger, the energizing and fat burning properties of MCT oil, and refreshing properties of lime and mango.

Ingredients:

  • 1/2 banana
  • 1 1/2 cups kale, de-stemmed
  • 2 inch piece of ginger, peeled
  • 2 tsp MCT Oil
  • 1/2 cup cucumber
  • juice of 1 lime
  • 1/2 cup frozen mango
  • 1/4 cup full fat canned coconut milk
  • 1/2 cup water
  • few cubes ice, optional

Place all ingredients in a blender and blend until smooth. If your blender isn’t too strong, I recommend first mixing the water and greens until it becomes liquid (this will prevent any chunkiness) and then add in the other ingredients and blend.

Posted by on Mar 24, 2015| 1 Comments

STAND UP For Your Health: Why You Need to Get Out of Your Chair and 4 Ways To Do It

Stand Up

We’ve all seen the headlines, where seemingly healthy office workers or college-age computer gamers have keeled over after marathon work or computer game bouts. Though rare, these stories are stunning reminders that sitting virtually motionless for extended periods is horrendous for your health. In fact, some are even calling it “the new smoking.” Behind the headlines, numerous studies indicate that hours of uninterrupted daily duff-time boosts heart disease, obesity, diabetes and cancer risk as well as the risk of premature death. Researchers think that the raised risks are connected to what happens in the body when sitting for long periods: circulation slows, the ability to manage glucose declines, muscles start to deteriorate, body fat starts to rise, and so on – all of which can spell tons of trouble for millions of people with sedentary jobs. Even if you have a regular exercise routine, it’s probably not enough to counteract the daily damage inflicted by an hour or two commuting in the car, another 8 –to-10 hours sitting at desk, plus an hour or so of couch-potato time in the evening.

So what’s an office-worker to do? Start by adding a lot more movement at frequent and regular intervals throughout the day to supplement your workout routine – and stand up for your health, ideally for more hours than you sit.

Here are a few ideas on how to get off your duff, cut down the number of hours you spend on it, and a few tools to help you do it:

1. Rise Up From Your Chair!

If you want to limit the health risks related to prolonged sitting, you’re going to have to take a stand – starting with a stand-up desk. What makes them so health-supportive is that not only do they get you out of your desk chair, forcing you to support your own weight and move more, but within a minute or so, blood flood increases, muscles engage, and your entire metabolism wakes back up. And while healthier desk options are a fairly common sight at fledgling companies and start-ups, chances are they aren’t at yours, so instead of waiting eons for your old-codger boss to see the light, consider taking matters – and your health – into your own hands.

If you work in a traditional office setting, here are a few routes to consider:

  • Granted, converting every desk in the office to a stand-up one is, in the near-term, an unlikely proposition. You can try asking your employer if they’d be willing to start small. Suggest a test program, with a short-term rental or purchase of one or two communal stand-up or treadmill communal workstations. To get their attention, mention the stand-up and treadmill desks’ potential for increased productivity, reduced health care costs and even employee turnover. (They are considered wellness perks, you know!)
  • If your employer is not willing to make a purchase, then try plan B:
  • Buy a stand-up desk accessory or laptop stand that instantly converts your office desk into a simple stand-up one. FitDesk (among others) makes a metal desktop stand for your laptop (about $80). Set it up on your desk, start working and maybe inspire your co-workers to join the movement!
  • Invest in your own stand-up desk to use at the office. They can be pricey, but basic adjustable models start at about $500 and are for many people a worthwhile investment. Just be sure to clear it with the boss first!
  • Another option is the clever and inexpensive StandStand. It’s an ingenious, collapsible, portable, light-weight laptop stand that turns virtually any table into a standing one – and slides easily into your carry-on bag, making it perfect for mobile professionals, frequent travelers and those who live or work in cramped quarters. Better yet, it weighs less than two pounds and is made in the USA from sustainable birch ($69) and bamboo ($99).
  • If you work from a home office, then you’ve got even more interesting options to consider:

    • Stand-up desk and treadmill desk offerings from makers like StandDesk, TrekDesk, LifeSpan and NextDesk, all of whom make some combination of adjustable height stand-up desks, as well as desktops that fit over standard treadmills so you can walk while you work. Prices range from roughly $400 for the StandDesk and about $500 for Ikea’s “Bekant” version on up to $1,500 and higher for heavy-duty models from LifeSpan and others.
    • If your home office is space is tight, then you might want to consider the very reasonably-priced, space-saving Refold Desk from New Zealand. Made of super-strong cardboard, reinforced with eco-friendly glue, the collapsible, fold-up, Refold stand-up desk sells for about $140 and is a great option for those who need maximum workspace flexibility as well as the ability to stash their desk in a closet or under the bed when company arrives!

    2. Get Tracking

    In addition to incorporating a stand-up desk and more intermittent movement into your day, another truly valuable investment in your health is a fitness tracker band, which can be had for $50 – $200. A tracker will monitor your movements, help keep you honest and serve as a constant reminder to meet your daily health goals. Shoot for at least 10,000 steps over the course of the day, but if you can do more, so much the better. Start slow and build up over time, particularly if you’re just getting started or restarting after a long hiatus.

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    Posted by on Mar 23, 2015| 0 Comments

    5 Surprising Sources of Sugar

    Apple and Protein Bar
    By Be Well Health Coach Kerry Bajaj

    I stick to a mostly whole foods diet, but when I’m buying something packaged, I have a few very easy rules for reading food labels. These are so simple that you can even teach them to kids:

    First, I look at the list of ingredients, and if it’s very long and includes things I can’t pronounce, then I do not want to eat that food.

    Second, I check the grams of sugar. Always remember when you’re looking at the grams of sugar contained in a food or drink that 4 grams of sugar is the equivalent of a teaspoon. That means that if something, a protein bar for example, contains 16 grams of sugar, that is the equivalent of 4 teaspoons!

    We all know that soda and candy bars contain lots of sugar. But here are some healthy-sounding foods that contain far more sugar than you probably realize:

    1. Fruit Juice

    Many people think of fruit juice as healthy, but it’s important to be aware of the sugar content.  One cup of orange juice can pack 21 grams of sugar. Even green juice can have a ton of sugar if it’s sweetened with apple, pear or pineapple. Another common mixup is that when you look at the nutrition label on a small bottle of juice, it’s often more than 1 serving, so that’s double the sugar.

    If you drink fruit juice, have it in small doses, or just have a splash in a glass of plain or sparkling water. If you drink green juices, go for one that’s full of green veggies like kale, cucumber and celery, with lemon, ginger and just a small amount of apple to sweeten.

    2. Yogurt

    Yogurt can be another surprising source of sugar, a dessert in a cup. A Dannon “Fruit on the Bottom” with blueberry has a whopping 24 grams of sugar in a 6 ounce container. This particular yogurt is advertised as 99% fat free — but you can see it’s loaded with sugar.

    Instead, check out the Siggi’s plain yogurt, which only has 4 grams of sugar. Note that Siggi’s blueberry yogurt has 11 grams of sugar, which is far less than Dannon Fruit on the Bottom.  Another interesting choice is Anita’s coconut yogurt, available in NYC, which only has 1 gram of sugar per serving.

    3. Protein Bars

    A great many protein bars on the market are junk food for adults. Right off the bat, many have a long list of ingredients that you can’t pronounce. Then there’s the sugar issue. A Clif Chocolate Chip Peanut Bar has 21 grams of sugar. That may be appropriate if you’re doing endurance sports, but it’s another if you’re sitting at a desk.

    A better option might be a Kind bar, they have a few varieties such as Madagascar Vanilla Almond which only have 4 or 5 grams of sugar. Another great bar is this Power Bar from Elana’s Pantry — only 1 tablespoon of honey in the whole batch (the chocolate on top is optional!).

    4. Gluten-Free Baked Goods

    Sometimes people see a “gluten-free” label and take that as a license to indulge. However, this is another case of junk food for adults. A gluten-free muffin will have just as much sugar as a muffin that’s made with wheat.

    5. Fruit

    While fruit is my sweet treat of choice and the only “dessert” that we keep in the house on a regular basis, I reach for the low-glycemic fruits like berries or apples. In smoothies, I often use avocado instead of a banana, opting for the healthy fats in avocado rather than the sweeter banana. I love the sweet fruits like pineapple, mango and grapes, but eat those less often and in much smaller quantities. And be aware that dried fruit is a sugar bomb — a little sprinkle of dried cranberries over a salad might be ok, but eating any large quantity of dried fruit is going to be tons of sugar.

    Posted by on Mar 20, 2015| 1 Comments

    Be Well Kitchen:
    Simple Salmon & Quinoa Clean Salad Recipe

    Salmon Quinoa Salad

    Hey there smartie, you know salmon, a light and super mega brain boosting protein, cooks in minutes, with the Vitamin A and C of spinach and the good carbs you need from the quinoa, the perfect combination for a pre-made lunch, a meal on the go as a side dish or a main meal.

    Ingredients

    • 2 cups baby spinach or chopped kale greens
    • 2 cups uncooked quinoa
    • 2 – 5 oz salmon fillet ** Frozen fillets are great and convenient and super economical.
    • 1/4  cup  thinly sliced red onion
    • Minimal sea salt to taste
    • ¼ C extra virgin olive oil
    • ¼ C balsamic vinegar

    For the Clean Green Vinaigrette

    Whisk together, ¼ C extra virgin olive oil & ¼ C balsamic vinegar, season with a touch of sea salt as needed.

    Cooking Instructions

    1. Preheat broiler.
    2. Bring water to a boil and cook the quinoa, add a bit of salt to taste, strain and rinse with cold water to stop the cooking process.
    3. While quinoa cooks, sprinkle fillet evenly with sea salt. Place fish on a foil-lined broiler pan coated with a drizzle of olive oil. Broil on high for 10 minutes, until fish is opaque and firm to the touch. Gently break the salmon into a large mixing bowl flaky pieces with a fork.
    4. Toss salmon, quinoa, spinach, red onion and balsamic vinaigrette in a large bowl; toss gently to coat.

    A super simple + easy boil, broil, toss and dress salad, saves well for the week and freezes well too! Enjoy deeelish salmon with a simple variety of flavors you already have at home in your pantry!

    Posted by on Mar 19, 2015| 0 Comments

    Four Lesser Known Sources of Toxins and What to Do About Them

    Coffee Pods

    The dangers of environmental toxins continue to grab mainstream media attention, and many of us have done a pretty good job of reducing our exposure—ditching our air fresheners, choosing mineral sunscreens, and perhaps even trading in our memory foam mattresses.

    For those of you who would like to take it a step further, and root out even more sources of chemical exposure, here are four places that you might be surprised to learn contain a heavy dose of toxins.

    1. Your “Wooden” Furniture

    Bed frames, bookshelves, coffee tables: much of the furniture in your home probably contains composite wood, which is simply wood shavings glued together to resemble a piece of solid wood.

    The trouble with this type of “wood” is that the glue used in its production releases VOCs, the worst of which is formaldehyde (a known carcinogen).

    How to detox: Ideally, all the furniture in your home would be made of 100% solid wood, which means avoiding all of the following: plywood, particle board, pressed wood, compressed wood, and medium density fiberboard (MDF).

    If you already have compressed wood items in your home (and really, who doesn’t?), your best bet is to clean up the indoor air quality in other ways.

    Loading up on houseplants and charcoal air purifiers, combined with opening windows and vacuuming as much as possible, will go a long way towards reducing the VOCs from the glue in your furniture. Wool absorbs and traps VOCs, so natural wool rugs around your home can further clean the air.

    2. Coffee

    Whether you’re brewing it at home or getting it at Starbucks, coffee is a huge source of chemical exposure for most of us. Home coffee makers are treated with flame retardant chemicals (neurotoxins), and if you use a single serve coffee maker, heating up the plastic pod means the leaching of hormone disrupting chemicals into your morning brew.

    Coffee has been found to contain high levels of BPA, thanks to contact with plastic throughout the production process (from grinding to brewing), and with heat exacerbating the leaching.

    When you put your coffee in a to-go cup, you usually sip it out of a plastic lid with a #7 recycling code (which indicates the presence phthalates).

    All told, finding out what’s in your morning coffee is a huge buzz kill!

    How to detox: Green and white tea are much healthier ways to get your caffeine fix, but this switch probably isn’t going to happen for most of us. Instead, consider brewing your own java in in a French press or stainless steel moka pot, and drinking it from a ceramic mug or stainless steel to-go cup. When buying coffee, choose locally roasted brews from small coffee shops that grind their own beans.

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    Posted by on Mar 17, 2015| 1 Comments

    Squash it Good: 6 Delicious Reasons to Eat More Spaghetti Squash

    Spaghetti Squash

    When it comes to eating well, variety is the spice of life. It’s also great for your good gut bacteria who thrive on extracting nutrients from as many kinds of veggies as they can get. However, with our too-busy-to-cook-from-scratch lifestyles, it’s easy to get stuck in a rut, eating the same foods over and over again. So how about changing things up? How about surprising your tastebuds and good gut bacteria with a heaping helping of nutrient-dense spaghetti squash? There’s so much to love about them, it’s time to give ‘em a second look. Here’s a topline on my favorite golden gourd, and a bunch of very good reasons to dig in:

    1. Spaghetti Squash Gives You a Big Bang for Your Nutritional Buck

    To keep your gut functioning optimally and immunity high, you’ve got to “eat the rainbow.” That means plenty of veggies in a variety of colors – green, purple, red, yellow, orange—in order to access the widest range of nutrients. When you add spaghetti squash’s sunny yellow insides to your plate, you’ll be filling up with many of the vitamins, minerals and nutrients that are essential to sustainable wellness, including vitamin A, B and C, potassium, folic acid, beta-carotene and omega-3 essential fatty acids.

    2. It’s Easy to Pick a Winner

    The good news is that It’s relatively easy to pick a good spaghetti squash. At the market, be on the lookout for ones that feel solid and heavy, with skin that’s bright yellow. The skin should be firm and the stem should be dry, not wet or moldy. If the skin’s got a few minor scratches, that’s ok, but if there are actual cracks or mushy spots, keep looking.

    3. Spaghetti Squash is an Easy-care Veggie

    When it comes to storage, spaghetti squash need no special treatment. You don’t have to be in a rush to cook them either. Sitting pretty in a bowl on the counter at room temperature, the humble spaghetti squash will be just fine for up to a month. In the fridge they can last even longer, but why delay joy? When you’re ready to cook, give your squash a quick bath in the sink and let the games begin.

    4. Spaghetti Squash Is Incredibly Easy to Cook

    Probably the toughest thing about spaghetti squash is cutting it open! To do it safely, first take a look at Paleo author Melissa Joulwan’s helpful how-to tutorial. Once the splitting’s done, the cooking part is simple: Scoop out the seeds. Add a splash of water to the bottom of the dish. Place both halves face down in the baking dish. Bake for about 30 – 45 minutes at 375 degrees. Remove from oven, let cool before scooping out the strands and strain off any extra liquid. If you’re a spaghetti squash newbie, then take a look at thekitchn.com’s beautifully illustrated, simple step-by-step cooking instructions.

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    Posted by on Mar 16, 2015| 1 Comments

    Foods That Are Giving You A Headache

    Headache

    Stress and tension can be a serious trigger for all headache sufferers. An easy solution for headaches is addressing the muscles that get tight in the neck and jaw. My treatments of choice always include Active Release Technique, chiropractic, and acupuncture.

    When those treatments help but just don’t do the trick, we must look at foods and the reactions to the food we put into our bodies. In my clinical practice, food can be a direct trigger causing headaches for many of my patients.

    For those of you that are skeptical thinking “how can something I eat cause a headache?”, here’s some food for thought. The over-the-counter medications we take, without a second thought, goes through your stomach to help you feel better. Food behaves the same way.

    Food is the fuel we need to survive. When we put the wrong fuel in the tank, things start to go wrong and break down. Here is a list of foods that can trigger headaches and some simple explanations of why.

    Common Headache Triggers

    • Alcohol (most commonly wine, because of sulfites and preservatives). Alcohol causes the body to dehydrate, which is a known trigger for headaches.
    • Caffeinated drinks (coffees, tea, and sodas). Many people do not process caffeine well, which may trigger headaches. Plus, the artificial sweeteners used in these beverages may be the cause for some people.
    • Artificial sweeteners and “sugar-free” products. Organic stevia is an exception if it does not contain additives and comes from natural sources.
    • Chocolate
    • Beans, as most beans contain tannins.
    • Thyramine is a natural amino acid that aids in blood regulation. When consuming too much, or for more sensitive individuals, any thyramine can trigger headache.
    • Foods that contain Thyramine: Peanut butter, nuts, bananas, citrus fruit, dairy products (more potent in aged cheese), wine, figs, chicken liver, smoked fish, fermented products (olives, pickles, vinegar, soy sauce, etc), processed meats, pickled foods, onions.
    • MSG. We must be very careful with this one as “healthy” foods can contain MSG in them too. For example many veggie burgers use msg to enhance their flavor. When looking at ingredients, MSG is also known as hydrolyzed vegetable protein and maltodextrin. Many cold and rainy days we want to run to the corner and grab a soup – make sure they are freshly made without any “powders” as most soup powders do contain some form of MSG.
    • Nitrates. This is a tricky one, because it can disguise itself very well. They are freely added to packaged foods all over the country as they are not regulated by the FDA. Obvious nitrites to avoid:
    • Deli meat/cold cuts, ham, bacon, sausage, hot dogs, smoked fish. Yes even the expensive salami’s have nitrate so please be weary when you eat them.

    We can be sensitive to one, some, all or none of these triggers. The best way to find out is to eliminate all these things for 2-3 weeks and slowly re-introduce them into your diet while monitoring symptoms. We want to keep in mind that these food sensitivities can trigger pain instantly or have a delayed onset by up to 48 hrs. Always speak to a healthcare provider to rule out any underlying issues.

    Posted by on Mar 13, 2015| 1 Comments