Tag Archives: health

What Exactly is Amish Chicken?

What exactly is Amish Chicken?

Is Amish chicken free range? Organic?

Lately, more and more supermarkets are carrying a variety of brands of “Amish chicken”. What exactly is Amish chicken? Is it as good as organic, free-range chicken? When we think of chickens raised on Amish farms, we think of chickens raised on a family farm that are able to run in and out of the coop freely to roam freely in green pastures. Unfortunately, this is not always the case.

The New York Times interviewed Ariane Daguin, co-owner of D’Artagan, a supplier of Amish chicken to New York restaurants and markets. When asked what was meant when chicken was labeled as being “Amish”, she responded that it is simply “a marketing ploy, it doesn’t mean anything…..the mystique of the Amish Label comes from it’s aura of naturalness”.

In many cases, Amish chickens are not raised in a free-range environment. They still lead fairly confined lives as free-roaming chickens. Free-roaming chickens are typically provided natural light, feed, water and ventilation, and are free to roam, as long as it is within the four walls of chicken coop. There aren’t any clear regulations set on what type of living conditions farmers have to provide to their free-roaming chickens.

Be careful of companies that claim that most of the farms that supply them are Amish-owned farms. Note, the label doesn’t say most of the chicken comes from these farms. They could use 60 family-owned Amish farms, but then use two factory farms for the remainder of their required supply. They might get a few thousand chicken from the Amish farms, but a much greater number of their chickens would be coming from factory farms. It’s also important to note that most Amish chicken is not actually processed by the Amish, but alongside factory-farm chickens at USDA-inspected industrial processing plants.

You might notice the packaging on your locally available Amish chicken states that the chickens are raised on all vegetarian diets. This sounds comforting at first, I mean who would want to eat chicken that has been raised on a diet of beef, pork, or even worse chicken…it’s just not natural! Vegetarian-raised chickens are typically provided with feed that is comprised largely of soy and corn. These are two of the most genetically-modified foods in the United States (for more information on the dangers of GM foods, be sure to check out my recent post “Genetically Modified Foods: Are They Safe?”.

I don’t know about you, but I’m going to play it safe and stick to free-range, organic, pastured chicken. Look for


Does someone you love suffer from an eating disorder?

Dr. Renae Norton specializes in the treatment of eating disorders. Located in Cincinnati, Ohio. Call 513-205-6543 to schedule an appointment or fill out our online contact form for someone to call you to discuss your concerns. Tele-therapy sessions available. Individual and family sessions also available.

Online Contact Form


Follow us on social media:

Use the website search function to search the blog for past articles.

View the archive of past Newsletters

Sign up for our Newsletter

Copyright The Norton Center – All rights reserved

Privacy Policy and Medical Disclaimer

Materials contained on this site are made available solely for educational purposes and as part of an effort to raise general awareness of the psychological treatments available to individuals with health issues. These materials are not intended to be, and are not a substitute for, direct professional medical or psychological care based on your individual condition and circumstances.  Dr. J. Renae Norton does not diagnose or treat medical conditions. While this site may contain descriptions of pharmacological, psychiatric and psychological treatments, such descriptions and any related materials should not be used to diagnose or treat a mental health problem without consulting a qualified mental health care provider.  You are advised to consult your medical health provider about your personal questions or concerns.

Coronvirus Continued

How COVID 19 Infects Us and 
What It Does Once We Are Infected

By Dr. J. Renae Norton

Lets talk about how COVID 19 actually gets into the human body, and what it does but before we do that lets take a minute to explain the difference between a virus and a bacterial infection. I think people are really confused about this, which makes it even harder to understand how this virus is spreading. I always say knowledge is power, so let’s power up!

Continue reading

Xylitol-A True Natural Sweetener

What Is Xylitol?

  1. Xylitol is a substance that is categorized as a sugar alcohol
    1. Has nothing to do with alcohol and is safe if you need to avoid alcohol
  2. Natural sweetener
    1. Small amounts found in many fruits and vegetables
    2. Humans even produce small amounts of it via normal metabolism
  3. Common ingredient in sugar free chewing gums, candies, mints, diabetes friendly foods and oral care products
  4. Xylitol has a similar sweetness as regular sugar, but contains 40% fewer calories:
    1. Table Sugar: 4 calories per gram.
    2. Xylitol:4 calories per gram.
  5. Glycemic load of xylitol is significantly less than that of sugar
    1. Will not cause weight gain
    2. Most of them do not raise blood sugar levels and therefore don’t count as “net” carbs, making them popular sweeteners in low-carb products

Health Benefits of Xylitol

  1. Numerous studies show that xylitol has powerful benefits for dental health and prevention of tooth decay.
    1. Bacteria responsible for plaque, feeds on the glucose found in food and does not like xylitol
    2. It can significantly reduce plaque and cavities
    3. Study: using xylitol-sweetened chewing gum reduced levels of the bad bacteria by 27-75%, while it had no effect on the friendly bacteria
  2. Xylitol also increases absorption of calcium in the digestive system
    1. Good for your teeth and may also protect against osteoporosis
    2. Increases production of saliva. Saliva contains calcium and phosphate, which get picked up by the teeth and aid in remineralization
    3. Reduces the acidity of saliva, which helps to fight acid-driven degradation of tooth enamel
  3. Xylitol has a very low glycemic index
    1. Doesn’t spike blood sugar or insulin.
    2. Doesn’t cause weight gain
    3. Doesn’t lead to insulin resistance like fructose does
    4. High Fructose Corn Syrup is the primary cause of diabetes today
    5. None of the harmful effects of sugar apply to xylitol
    6. In rats xylitol reduced belly fat and the symptoms of diabetes
  4. Xylitol reduces ear infections in children
    1. The mouth, ears and nose are connected and bacteria in one cavity can easily migrate to another
  5. Xylitol fights the yeast Candida albicans, reducing its ability to stick to a surface and cause infection
  6. Xylitol may increase the production of collagen
  7. Xylitol may also be protective against osteoporosis
    1. Led to increased bone volume and bone mineral content in rats
  8. Xylitol can also feed the friendly bacteria in the gut
    1. Functions kind of like soluble fiber

Side Effects of Xylitol

  1. Xylitol can be highly toxic to dogs, leading to hypoglycemia and/or liver failure
  2. Some people get digestive side effects when they consume too much
    1. Gas, Bloating, Diarrhea
    2. Introduce slowly so your body can adjust

Note: If you have Irritable Bowel Syndrome or an intolerance to FODMAPs, (Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols) that cause gas and bloating, then be extra careful with sugar alcohols and consider avoiding them altogether.

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

News You Can Use Week of July 27th-August 2nd

“As an Eating Disorder Professional, I know that many of my clients that are in treatment for Anorexia, Bulimia, Bulimarexia, Binge Eating Disorder or Obesity are overwhelmed by all the information in the news about our health. In hopes of relieving some of the stress this can inflict on both my patients and readers, I’ve highlighted some of the weekly health news that was of particular interest to all of us at The Norton Center for Eating Disorders and Obesity. From my eating disorder and obesity treatment center in Cincinnati, here is your weekly news update for the week of July 27th-August 2nd, 2015.

NEWS: Heal Your Relationship with Food and Your Body

I am sitting here at my highest weight in a long time, truly comfortable with who I am and what I look like. Two years ago – even one year ago – I would have considered myself ‘fat’ at my current weight. Now, I don’t. I’ve gotten used to my belly roll and cellulite. I can look in the mirror – without averting my eyes – and say ‘I love you’ and ‘You’re beautiful’ to the woman I see in the mirror. LEARN MORE

NEWS: Eating Disorders Symptoms

Would you notice eating disorders symptoms in someone you love? Would you be able to recognize the development of an eating disorder in yourself? Unfortunately, some signs of eating disorders are not very obvious and you may not recognize them if you don’t know what to look for. Furthermore, eating disorders can look many different ways in different people, and can change over time, even in the same person. While people with eating disorders typically experience a number of symptoms; they might not have all the possible symptoms. LEARN MORE

NEWS: Binge Eating Facts

One of the binge eating facts that many people do not know is that binge eating is a completely separate eating disorder from bulimia nervosa and anorexia nervosa, although many of the causes of binge eating are the same as the aforementioned eating disorders. While bulimia and anorexia symptoms will eventually come to light, it takes a bit longer to recognize a binge eating disorder. LEARN MORE

NEWS: Proposed Nutrition Label Upgrade IDs Added Sugar

Sayonara sneaky sugars. The U.S. Food and Drug Administration (FDA) is proposing an upgrade to the Nutrition Facts label to make it even easier to avoid added sugar. Not only are they proposing to add a Nutrition Facts line for added sugars, they now say they want food companies to declare the percentage daily value for these added sugars. LEARN MORE

NEWS: High-Fructose Corn Syrup Increases Risk of Heart Failure

The sugar fructose — formerly embraced by the food industry as a supposedly safer alternative to glucose — appears to cause molecular changes in the body that promote uncontrolled heart growth and increase the risk of heart failure, according to a study conducted by researchers from the Swiss Federal Institute of Technology in Zurich and published in the journal Nature. LEARN MORE

Sign up for our newsletter HERE!

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

The Art of Getting Sun

Listen to the full podcast HERE.

Reasons People Get Less Sun

  • Air conditioning – to avoid the hot sun
  • Air conditioning disease is the result of less vitamin D – China (March, 2011).
  • Increased use of multi-media indoors – TV, DVD, video games, and internet access
    • Teens increasingly indoors – especially dark skinned children
    • Problems of increased TV watching by toddlers (May, 2010).
    • Analysis of the time people spend outdoors (December, 2010).
  • More indoor jobs – more office workers, fewer farmers
    • Indoor jobs cities around the world: 30% in 1950, 70% in 2050
    • Urban residents had 2X less vitamin D – 2008
  • More people living in cities – where there is less Ultra Violet light (UV)
    • Air pollution reduces UV and thus vitamin D
    • UVB, which produces vitamin D, does not reflect off of buildings very well
  • People want whiter skin, especially women
    • May not burn from the sun if have enough vitamin D
  • Fear of skin cancer
    • Actually you can get enough vitamin D without getting much of a tan, much less get skin cancer
    • Most sunscreens increase the growth of skin cancer
    • Actually you get 1000X more cancer by not having the vitamin D
  • Less cholesterol – skin needs to produce vitamin D
    • Overview of Cholesterol and Vitamin D
    • Vitamin D bioavailability is associated with cholesterol (January 2011).
    • Eating less cholesterol is harmless other than it reduces vitamin D (June 2011).
  • More Obesity
  • Obese people need more vitamin D (2000)
    • Map of BMI increase (February 2011).
    • Obese people spend less time in the sun
    • Livers of those who are Obese do not function as well, and so do not provide as much vitamin D
  • More soft drinks – uses up Calcium And vitamin D
    • Surfers in Hawaii who drank large amount of cola soft drink had low levels of vitamin D
    • Too much fructose reduced both serum and active vitamin D in rats (April 2013).
    • HFCS consumes Magnesium needed by Vitamin D
  • Meat from factory farms – has far less vitamin D than from free-range farms
    • Eggs, chickens, sheep, pigs (500 IU/teaspoon of lard), farmed salmon has 4X less vitamin D than wild salmon
    • Wild game, which has been outdoors all of the time, has much more vitamin D – especially in the organ meats
  • Eating less fatty meat in an attempt to reduce cholesterol.
    • Fatty meat was discovered to have a liver-activated form of vitamin D in 2014
  • More drugs which consume or block vitamin D
    • Antiseizure, Prednisone, AIDS drugs, Orlistat, Questran, Dilantin, Phenobarbital, Rifampin, Steroids, Calcium channel blockers
    • Cholestyramine, Mineral Oil, St Johns wort
  • Use of polyunsaturated fats decreased bio-availablity of vitamin D
  • More windows
    • UVA from windows appears to destroy vitamin D
    • UVB (the one we need) is blocked by windows
    • More wall space devoted to windows in homes, offices, and public buildings
  • Increased salt consumption, which decreases Magnesium and Calcium
  • Fluoridated water decreases Magnesium – less vitamin D
  • Strong magnetic fields reduce vitamin D levels, perhaps from MRI
  • PCBs increase the chance of deficiency by 3%
  • Roundup (glyphosate) and it’s metabolites decrease vitamin D
  • Flame Retardants also retard active vitamin D
    • Flame Retardants were added to US clothing, mattresses, and cushions by 1980
    • Doubt that flame retardants are used in developing countries
  • Have a condition which Consumes vitamin D
    • Chemotherapy – (be careful, adding vitamin D increases the impact of some Chemo)
    • MS prevented AND treated by vitamin D, a mountain of evidence
  • Less liver eaten – which used to have large amounts of vitamin D

Get 40X more vitamin D from grass-fed beef liver

  • Less Magnesium in foods – Magnesium is needed to utilize vitamin D (as well as build bones)
    • Magnesium and vitamin D deficiencies
    • Magnesium deficiency epidemic is similar to the Vitamin D epidemic
    • Reasons: use of artificial fertilizers, refining grains removes almost all of their Magnesium
  • More seniors
    • Seniors get 4X less vitamin D from the sun than youths (less Cholesterol in skin) *
    • Seniors tend to be outdoors less – get sick – vicious cycle
    • Seniors do not activate vitamin D as well (in liver, kidney, skin, etc)
    • More cataract surgery – leads to avoiding bright light
  • Excessive clothing (burka, nun habit, . . .) Worse farther from equator
  • Have a condition which prevents Adsorption in the gut
    • Bariatric Surgery, Colon Cancer, IBD UC and CD, Crohn’s
    • Gluten Intolerance, Celiac Disease, Cystic Fibrosis
    • Fat malabsorption syndromes from 1985
  • Have a condition which prevents conversion to active vitamin D
    • Kidney vicious cycle
    • HIV both prevents conversion and consumes vitamin D
  • Have a condition which requires more vitamin D – or time in the sun
    • Pregnancy- Need more vitamin D – Before , During, and After
    • Dark Skinned people need more sun to absorb vitamin D
    • Surgery and trauma
  • Lactose Intolerance or Vegan
  • Vitamin D in US milk wrong (Vitamin D2)
  • Reduces Calcium intake, needed to build bones, prevent Myopia, prevent cardiovascular disease
  • Health reasons to avoid sun (other than skin cancer) burn easily – redhead, etc – there are alternatives
  • If avoiding sun you need to supplement with vitamin D
  • Work long hours or night shift. Long hours reduced vitamin D by 8%
  • Live far from equator even more of a problem if the region is also cloudy (Washington State, Scotland)
  • 10X more SAD in Seattle than Miami
  • DDT and some other pesticides in our bodies reduce the vitamin D perhaps 3ng
  • Smoking reduces Calcium, which reduces vitamin D

What to Do?

What it boils down to is that the sun is not just good for us, it is vital to our survival and good health. For example, in one study, 38,472 women selected in 1991-1992, aged 30-49 were monitored for 15 years. Looking at the frequency of sunbathing vacations and sunburn, the researchers found that increased sunburn frequency was associated with reduced all-cause mortality! Sunbathing vacations more than once a year also reduced risk of cardiovascular disease and mortality.[1] Finally in another study involving 16,500 people, researchers looked at weather statistics and found a 60% increased risk of stroke for those with the lowest sun exposure.[2]

Steps You Can Take To Get More Sun

  1. Get regular sun and learn how to monitor your vitamin D3 levels.

In general burning is a bad idea as it can lead to skin cancer. There are many other variables to take into consideration when sunbathing. One is skin type.

According to the Vitamin D Council Parameters of Vitamin D3 Sulfate

Skin Type Skin color Skin characteristics
I White; very fair; red or blond hair; blue eyes; freckles Always burns, never tans
II White; fair; red or blond hair; blue, hazel, or green eyes Usually burns, tans with difficulty
III Cream white; fair; with any eye or hair color; very common Sometimes mild burn, gradually tans
IV Brown; typical Mediterranean Caucasian skin Rarely burns, tans with ease
V Dark Brown; mid-eastern skin types Very rarely burns, tans very easily
VI Black Never burns, tans very easily

There are other factors as well, which can affect the amount of vitamin D your body makes from exposure to the sun. These are:

  • The amount of skin you expose. The more skin you expose, the more vitamin D you can produce.
  • How old you are. As you get older, your skin has a harder time producing vitamin D.
  • Whether you’re wearing sunscreen. Sunscreen blocks a lot of vitamin D production and it has also been implicated in skin cancer.
  • The altitude you’re at. The sun is more intense on top of a mountain than at the beach. This means you make more vitamin D the higher up you are (at higher altitudes).
  • Whether it is cloudy. Less UVB reaches your skin on a cloudy day and your skin makes less vitamin D.
  • Air pollution. Polluted air soaks up UVB or reflects it back into space. This means that if you live somewhere where there is lots of pollution, your skin makes less vitamin D.
  • Being behind glass. Glass blocks all UVB, so you can’t make vitamin D if you’re in sunlight, but behind glass. In fact, light coming through glass has been shown to be more cancerous.

 

Given all of the variables, it can get complicated. For example:

  • At noon in Miami, an individual with skin type III would probably need about 6 minutes of exposure to the sun to make 1,000 IU of vitamin D in summer and 15 minutes in winter.
  • Someone with skin type V would probably need around 15 minutes in summer and 30 minutes in winter.
  • At noon in Boston during summer, an individual with skin type III would probably need about 1 hour of exposure to the sun to make 1,000 IU of vitamin D.
  • Someone with skin type V would probably need about 2 hours of exposure.
  • During the winter months in Boston, it’s not possible for anyone to make vitamin D from the sun, no matter their skin ty

Amount of Sunlight for People of Color

Did You Know?

We all started out at the equator and had dark skin. The farther away we got from the equator, the lighter our skin became and the less melanin we needed to protect against the potentially burnng rays of UVB. Today, in the U.S. people of color have significantly higher rates of cancer (although the rates dropped for cancer in 2013 among African Americans) heart disease and obesity.

If you are a person of color, the research says you will need up to 5 times more exposure as the melanin in your skin “protects” you from the sun.

“In a startling 2009 study published in the New England Journal of Medicine, researchers found that African-Americans have a much higher incidence of heart failure than other races, and it develops at younger ages. Before age 50, African-Americans’ heart failure rate is 20 times higher than that of whites, according to the study. Four risk factors are the strongest predictors of heart failure: high blood pressure (also called hypertension), chronic kidney disease, being overweight, and having low levels of HDL, the “good” cholesterol. Three-fourths of African-Americans who develop heart failure have high blood pressure by age 40.”[3]

 

When it comes to cancer, the picture is not much better.

 

“Despite……. declines….. death rates for all cancers combined remain 33% higher in black men and 16% higher in black women, compared to white men and women. African American men also have higher death rates for most of the major cancer sites (including lung, prostate, colon/rectum, liver, pancreas, and others). Notably, the higher overall cancer death rate in African American women compared to white women occurs despite lower incidence rates for all cancers combined and for breast and lung cancer.

Just recently, the new data have emerged showing that African Americans have the highest rate of obesity.[4]

  • African American women have the highest rates of being overweight or obese compared to other groups in the U.S. About four out of five African American women are overweight or obese.
  • In 2011, African Americans were 1.5 times as likely to be obese as Non- Hispanic Whites.
  • In 2011, African American women were 80% more likely to be obese than Non-Hispanic White women.
  • In 2007-2010, African American girls were 80% more likely to be overweight than Non-Hispanic White girls.

While rates are climbing for the population at large for all of these diseases, the fact that they are climbing faster among people of color is another important data point reinforcing the importance of sunshine as a means of prevention. Research is needed to determine whether there are differences in incidence among people of color in other parts of the world, i.e. does the incidence go down for them in warmer climbs.

  1. Get the app DMinder. It works out all of the details using our location and time of year/day and weather conditions. You program it with supplements, amount of time and time of day you are in the sun and it keeps a running tally of your level of vitamin D3.
  1. Take vacations that involve the sun. Go camping, zip-lining, canoeing, or skiing
  1. Take up a sport that is played outdoors. Tennis, golf, bike riding or roller blading are all good for you as they are low impact and/or high intensity interval (HIIT) types of activities and they can be done outdoors
  1. Get up with the sun – or as early as possible. Your body produces more melatonin if you get early morning sunlight. The more melatonin the better you sleep at night.
  1. Limit the time you spend using electronics. Read don’t watch – fall asleep with a book and not the TV. Write don’t text. When was the last time you actually wrote a letter to someone. It is amazingly gratifying. If you are addicted to surfing the net, set a limit, using an alarm (ok the one on your phone) and stick to it.
  1. Volunteer for Habitat or community activities that take place outdoors. There is something about working with a group of people and being outdoors that is so inspiring.
  1. If you work 3rd shift, consider changing shifts. It is that bad for you. Change jobs if changing shifts is not an option. Really, it is that bad for your health.
  1. If you live in the city, get out of it every chance you get. City dwellers get less sun.

10. Get your vitamin D3 levels checked regularly.

  1. Invest in a UVB lamp. I have a UVB lamp that appears to provide significantly more vitamin D3 in a much shorter period of time than being in the sun even under optimal conditions.

Standing about 14 inches from the light bulbs, according to the meter, I can obtain 500 I.U. of vitamin D3 in 1 minute. I am currently using the lamp on 9 locations; front and back of lower legs; front, back and sides of thighs; front, back and sides of torso. I do not expose my face or neck. I get about 5,000 I.U. in about 10 minutes.

When I lay in the sun, I expose the front and back of my entire body in a bathing suit for half an hour to an hour. I am getting about 7,000 to 10,000 according to my DMinder. I also garden and do so with arms and legs exposed but this is usually early morning or dusk when the UVB radiation is at it’s lowest.

Does Supplementation of Vitamin D3 Work?

It is not clear if supplementation works. One study showed that the problems associated with vitamin D3 deficiency do not improve even if the serum levels of vitamin D3 go up with supplementation. (citation) This make sense, as we will see in chapter _, in that the supplemented D3 never becomes sulfated. It is the sulfur that appears to have all of the health benefits, for the cholesterol and the vitamin D3. I have concluded that I need all three, the sun, the UVB lamp and the supplement along with foods rich in vitamin D3 and cholesterol.

Vitamin D3 Toxicity

Another question is whether or not you can take too much vitamin D3. Toxicity is more likely to occur if the dose goes over 10,000 I.U. according to most authorities. The guidelines are still being revised by many agencies in view of the epidemic of vitamin D3 deficiencies.

Another problem when it comes to supplementing is vitamin D2. It can actually be harmful as it blocks the absorption of vitamin D3. Please do not take it as a supplement. Note that it is vitamin D2 that is put into fortified milk, fortified cheese, fortified cereal…., well everything that has been fortified basically.

There are some people who should not even take vitamin D3 supplements.

Who Should and Should Not Get Vitamin D BTR Show 722

Here are the recommendations from some organizations in the United States on how much vitamin D3 to take:

Recommended daily intakes from various organizations:

Vitamin D Council Endocrine Society Food and Nutrition Board
Infants 1,000 IU/day 400-1,000 IU/day 400 IU/day
Children 1,000 IU/day per 25lbs of body weight 600-1,000 IU/day 600 IU/day
Adults 5,000 IU/day 1,500-2,000 IU/day 600 IU/day, 800 IU/day for seniors

Summary

Not only is the sun good for us as long as we do not burn the skin, it is a life-saver. We will also see how the foods that have been kissed by the sun heal the body, block or prevent disease and sustain us well into old age.

[1] Yang et al. (2011). Ultraviolet exposure and mortality among women in Sweden. Cancer Epidemiol Biomarkers Prev. 20(4):683-690.

[2] Mozes,A. (2012). Health Day. RSS Feed.

[3] DeSantis, C. (2013). Cancer statistics about African Americans released. American Cancer Society. Retrieved from //www.cancer.org/cancer/news/expertvoices/post/2013/02/04/cancer-statistics-about-african-americans-released.aspx

[4] Source: : CDC, 2013. Health United States, 2012. Table 68. //www.cdc.gov/nchs/data/hus/hus12.pdf [PDF | 9.64MB]

 

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Let’s Connect!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Sign Up For The Eating Disorder Pro Newsletter

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

Copyright © 2015 by Dr. J Renae Norton
All rights reserved. Do not Distribute. Use only with Permission.

Do You Know What’s In Your Dog’s Food?

This week I spoke about the ingredients in some of the most popular brands of dog food. Just like the food we buy for ourselves, the majority of our dog’s food is filled with the same unclean chemicals, pesticides, and more! Tune in to learn what you can do as an alternative to help your dog live a happy, healthy, and long life! Listen HERE.

What We Covered:

0:55-Maji & Mongo Book Series

1:55-Maji’s Backstory

4:05-Polluted Dog Foods

6:30-Homemade Dog Foods

11:36-Ingredients In Polluted Dog Foods

12:32-How Dangerous Contaminates Can Get Into Dog Food

13:35-Grain Mites

17:35-Must Know What Ingredients Are In The Food You’re Feeding Your Dog

19:06-How To Make Your Own Dog Food

19:50-All Organic Dog Foods

20:28-Grain Allergies In Dogs

20:40-Dr. Steven White

22:11-Vinyl Dog Toys

23:39-What Is Vinyl?

29:10-What To Do About Additives In Dog Toys

31:39-What Makes Dogs At Risk For Health Issues From Vinyl

32:53-Alternatives To Vinyl Toys

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Let’s Connect!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Sign Up For The Eating Disorder Pro Newsletter

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

Copyright © 2015 by Dr. J Renae Norton
All rights reserved. Do not Distribute. Use only with Permission.

The Sun Life Diet Part IV-Interview With Dr. Stephanie Seneff

This week’s episode is titled “The Sun Life Diet Part IV”. I interviewed Dr. Stephanie Seneff about her research on sunlight, cholesterol, and overall health. This is the final episode of the Sunlife Diet Series and you don’t want to miss it! Listen HERE.

Dr. Seneff is a Senior Research Scientist at the MIT Computer Science and Artificial Intelligence Laboratory.

What We Covered:

0:50-Review of Previous Weeks

3:00-Dr. Stephanie Seneff

4:54-Why Does LDL Go Up Without The Sulfate?

6:00-Bile Acids

7:05-Sources of Aluminum

9:20-LDL Particles

10:45-What is Glycation?

11:47-What is Methylglyoxal?

15:29-LDL

15:45-Homemade Ginger Ale

16:34-Homocysteine Levels

20:00-Why do Homocysteine levels go up rather than down?

21:17-The Role of GMOs

24:09-Vitamin D3

27:06-Cyp Enzymes

29:26-Trevor Marshall

33:44-How Much More Sun Do People With Dark Skin Need?

36:45-The More Sun The Better (without getting burned)

37:30-Does a UVB Lamp Work As Well As Real Sunlight?

39:33-Broad Spectrum Lamp

42:13-Obesity

42:32-What Role Does Cholesterol Sulfate and/or Vitamin D Sulfate Play in Weight Management?

43:45-Serotonin

45:30-Glyphosate

48:50-Food Pollution and My New Book

49:35-Dr. Seneff’s Website

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Let’s Connect!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Sign Up For The Eating Disorder Pro Newsletter

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

Copyright © 2015 by Dr. J Renae Norton
All rights reserved. Do not Distribute. Use only with Permission.

The Sun Life Diet Part III-Interview With Dr. Steven Lamm About the EndoPAT

This week’s episode is titled “The Sun Life Diet Part III”. I interviewed Dr. Steven Lamm about the EndoPAT machine/test. You’ll want to stick with us for the entire series to learn how sunlight directly affects our cholesterol and overall health. Listen HERE.

What We Covered:

0:50-Recap of the First Two Parts of the Sun Life Diet

1:22-Dr. Steven Lamm Introduction

2:15-Dr. Steven Lamm Biography

3:00-Uses of the EndoPAT

3:54-Dr. Norton’s Results

7:19-How Reliable is the EndoPAT?

10:50-Who Should Use the EndoPAT?

15:52-What’s the Youngest Age People Can Get Tested?

17:52-What’s the Oldest Age People Can Get Tested?

18:52-Result Ranges

20:15-Sunshine

20:50-Dr. Stephanie Seneff

22:11-How Long Should You Wait Between EndoPAT Tests?

22:46-What Changes Do You Typically See?

27:37-Next Week’s Episode

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Let’s Connect!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Sign Up For The Eating Disorder Pro Newsletter

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

Copyright © 2015 by Dr. J Renae Norton
All rights reserved. Do not Distribute. Use only with Permission.

Sun Life Diet Part II-Sunshine

This week’s episode is titled “The Sun Life Diet Part II”. We talk about the solution for getting/maintaining healthy cholesterol levels. You’ll want to stick with us for the entire series to learn how sunlight directly affects our cholesterol and overall health. Listen HERE.

What We Covered:

0:45- Last Week Recap

1:04-Cholesterol Sulfate

2:35-Endo-PAT Test Results

5:30-Greatest Risk Factors in Vascular Health

6:57-Doctor Stephanie Seneff

7:40-Definition of Cholesterol Sulfate

9:54-Cholesterol Serves Multiple Purposes

10:04-Functions of Cholesterol

12:03-Cholesterol is a Fat

13:10-LDL Cholesterol is the Most Damaging Fat

13:58-The Easiest Way for Cholesterol to Travel is on Damaged Fats

14:21-How to Obtain Cholesterol Sulfate

15:38-Vitamin D3

19:29-Every Cell in the Body Regulates Sunshine

20:15-Circulate Inactive Vitamin D

22:05-Vitamin D3 Supplements

23:51-Supplementation

24:08-Vitamin D2

24:54-Raw Milk

27:49-Raising Vitamin D3

28:58-Cholesterol Sulfate Deficiency

29:30-Role of Cholesterol Sulfate

31:12-Homocysteine

33:20-Statin Drugs

36:35-Relationship Between Sunlight and Cardiovascular Disease

38:06-Foods Higher in Cholesterol are High in Sulfate

38:42-Best Food Sources

41:05-How Much Sun?

42:31-Skin Color Plays a Role In The Amount of Sunlight You Absorb

43:53-Epson Salt

44:43-Glyphosate

45:43-Homocysteine

47:56-High Fructose Corn Syrup

 

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Let’s Connect!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Sign Up For The Eating Disorder Pro Newsletter

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

Copyright © 2015 by Dr. J Renae Norton
All rights reserved. Do not Distribute. Use only with Permission.

In a Nutshell: What You Need to Know About Cholesterol Problems

When we think of cholesterol, we often think of it as a bad thing. The reality is we cannot survive without cholesterol. There are a number of myths when it comes to cholesterol.

Myth: LDL cholesterol is bad.

Truth: LDL cholesterol isn’t all bad. We need a balance of HDL and LDL for optimal health. The smaller the LDL particle size the more dangerous it is. So it is important to know the type of LDL that you have. The most important thing to know about LDL cholesterol is that it is more easily damaged. This is the critical issue when it comes to blood pressure and plaque build-up.

Myth: If I have high cholesterol, taking a statin will prolong my life.

Truth: Not only do statin drugs not prolong your life, they may shorten it and/or make you more susceptible to stroke, heart attack, Alzheimer’s, cancer, diabetes, etc.

Myth: High cholesterol causes heart attacks

Truth: It may actually be a deficiency of cholesterol, in the form of cholesterol sulfate, that causes heart attacks

Myth: High cholesterol causes Alzheimer’s.

Truth: The brain needs cholesterol for proper myelination. Dementia actually appears to be driven by glycation (inflammation brought on by too much sugar) and lack of a certain type of cholesterol called B cholesterol.

Myth: Saturated fats cause high cholesterol

Truth: Saturated fats offer protection. Sugar is the culprit along with damaged fats.

In this article, I will explain how I personally doubled the arterial flow to my heart by sitting out in the sun! It took 8 weeks to go from poor to excellent. For the doubting Tom’s, check out the before and after EndoPat results below. Note the slight decrease in blood pressure as well. The therapeutic range for the Endopat, a test that measures the functionality of the lining of the heart and blood vessels, is as follows:

 

<1.67 High Risk

1.67-2.09 Intermediate Risk

>2.1 Healthy

 

Interpreting the scores from the Itamar company:

 

Red Zone: Score of 1.68 and lower

You do not have proper endothelial function and this could be an important signal of an imminent cardiac problem. This EndoScore may indicate the presence of disease and that an immediate evaluation and intervention may be needed, whether it is aggressive medical therapy or a medical procedure. It’s imperative that endothelial health be restored.

 

Yellow Zone: Score between 1.69 and 2

Your endothelium is healthy and while you don’t have any additional risk, you are still not in the well-protected Green Zone.

It’s vitally important that you now take charge of your own health and do everything you can to improve your EndoScore. Good health depends of certain lifestyle choice you make that include what you eat, how active you are, whether or not you smoke, the precautions you take to avoid injuries and accidents, and how you deal with tension and anxiety. The choice is yours. Choose health!

 

Green Zone. Score between 2.1 and 3

Your endothelium is functioning optimally, and you have maximum protection. Keep up whatever it is that you are doing, because the foods that you have been eating and the physical activity you have been performing regularly have affected a number of risk factors implicated in vascular health and longevity, particularly blood cholesterol levels, hypertension, and obesity.[1]

Notice that my initial score was 1.48 and that 8 weeks later, it was 3.04. In the words of the makers of the equipment, this was an extraordinary improvement. Read on to ee how I accomplished this in such a short period of time and with no medication

dr nortons test results 321

 

Dr Nortons test results 2

What is Cholesterol?

Cholesterol is an organic molecule that is critical to the structure of all animal cells. It functions within the cell to protect the cell membrane and enable the cell to change shape and move about without a wall. This is what differentiates us from plants and bacteria as they are restricted by their cell walls.

An Aside: Did you know that humans are only 10% human cells and 90% bacteria? So maybe it is the cholesterol that makes it possible for the human 10% to manage the bacterial 90% of the human biogenome? I find this concept strangely intriguing. Go cholesterol!

Cholesterol Does It All

  • In the brain cholesterol:
    • makes up the myelin sheath that insulates against signal loss
  • In the heart cholesterol:
    • allows heart muscle to beat
  • In the membranes of all cells cholesterol:
    • promotes cell-cell communication
    • allows cells to move, and gives them permeability
    • prevents leaks in cells
    • protects cells from pathogens (microbes)
  • In the blood cholesterol:
    • makes up part of the lipoproteins (LDL, HDL)
    • is essential for protecting contents in the blood from oxidation (free radicals) and glycation (inflammation) during transport to cells and organs
  • Cholesterol is the precursor to of all steroid hormones, beginning with Pregnenolone. These hormones regulate:
    • blood sugar – Glucocorticoids
    • mineral balance and blood pressure – mineralcorticoids
    • sex hormones – testosterone, estrogen, etc
    • Vitamin D
    • Cortisone – the stress hormone
  • Cholesterol aids in the digestion of fats

The point is that cholesterol is critical to all of our biological functions

What Are the Actual Types of Cholesterol?

Cholesterol comes in the form of lipoproteins. The lipoproteins range from largest to smallest in density compared with the surrounding water. They are different sizes, and contain different proteins, because they have different jobs, depending upon where they end up.

Classification of lipoproteins according to density from low to high: chylomicrons, VLDL, LDL, HDL, VHDL (picture courtesy of medscape.com)

Classification of lipoproteins according to density from low to high: chylomicrons, VLDL, LDL, HDL, VHDL (picture courtesy of medscape.com)

 

  • Chylomicron is the biggest particle. It is produced in the gut and directly provides the fuel from fats to many different cells. But it also delivers fats to the liver, where the fats are sorted out and redistributed into smaller particles called lipoproteins, as well as to the heart and the muscles.
  • VLDL (very low density lipoprotein) is produced in the liver and carries fat, cholesterol, fat-soluble vitamins and antioxidants to cells.
  • IDL (intermediate density lipoprotein) is a bit smaller than VLDL and carries similar to VLDL goods in smaller amounts.
  • LDL (low density lipoprotein) is what is left over after VLDL has delivered most of its content to the cells. It is called “bad cholesterol“ because it is easy to attack. While traveling, it gets hit by microbes, free radicals, toxins, and glucose (or the pollutants in our food and environment). So LDL is in the most fragile container and as such, the container most likely to be damaged, especially if there is a lot of glucose (sugar) floating around. This is what causes “inflammation”.
  • oxLDL (oxycholesterol) is LDL after being attacked and oxidized. Turns out, this is really the dangerous form of cholesterol.
  • HDL (high density lipoprotein) is the smallest particle, which is very robust and reliable. It literally saves cholesterol from turning into the damaged oxLDL. It also destroys pathogens by getting the pathogen to ingest it and then from inside the cell of the pathogen, the HDL destroys it. (Amazing, right?) It deserves the reputation for being the “good cholesterol”.
  • HDL-A1 – is the form of HDL that brings good cholesterol to the liver so it can be further distributed. It is produced when the cells in the skin made up of cholesterol sulfate, are exposed to the sun.
  • B – HDL – is the form of cholesterol that goes specifically to the brain.

Apoliproteins

So if you think of the Lipoproteins as the method of travel, you can think of the apoliproteins as their navigational system. The apoliproteins guide the lipoproteins to their intended target. The fats are attached to apoliproteins (apo’s) A, B, C, and E. HDL attaches to ApoA, LDL attaches to ApoB, VLDL attaches to Apo’s B and C, and IDL attaches to ApoE.

Chylomicron Structure

ApoA, ApoB, ApoC, ApoE (apolipoproteins); T (triacylglycerol); C (cholesterol); green (phospholipids) Diagram by Xvazquez

ApoA, ApoB, ApoC, ApoE (apolipoproteins); T (triacylglycerol); C (cholesterol); green (phospholipids) Diagram by Xvazquez

The lipoproteins are transported from the intestines to adipose, cardiac and skeletal muscle tissue by the chylomicrons. The chylomicrons are 85-92% triglycerides, 6-12% phospholipids (the parts of the cell membrane that form lipid bilayers), 1-3% cholesterol and 1-2% proteins.

Phospholipid

By Ties van Brussel / www.tiesworks.nl[1]

By Ties van Brussel / www.tiesworks.nl[2]

In a good assessment you should be able to identify the following:

Total Cholesterol

Total cholesterol is a combination of the LDL, VLDL and HDL that is circulating in your blood. The ranges below don’t mean as much any more as they used to mean as it is not the total cholesterol, but the type of cholesterol that appears to be more predictive of vascular disease.

Range:

Optimal – <200

Moderate – 200-239

High – > 240

HDL – High Density Lipoproteins

HDL is the one that scavenges around in the blood basically looking for damaged LDL cholesterol to remove. The higher your HDL level, the lower your risk for heart disease. Low levels increase the risk.

Range:

Optimal – >60

At Risk – <40

It appears that the total number of HDL particles is not as important as the size. In other words, the larger the HDL particles, the more protection they offer. (This is the same relationship that we see in the LDL particles, in that the larger they are the less damage they cause. [3])

The ratio of large HDL to total HDL is measured using NMR spectroscopy methods. Five subfractions of HDL have been identified, from largest (and most protective) to smallest (and least protective). The types are: 2a, 2b, 3a, 3b and 3c. [4] This information is probably more important for research purposes given that none of the HDL is “bad”.

Triglycerides

Triglycerides store energy for future use. They are a type of fat (lipid) made from any calories the body doesn’t need to use right away after eating. So when we eat more than we need in one sitting, the body converts the excess into triglycerides, which are stored in the fat cells for later energy. This is meant to be a temporary arrangement, the assumption being that when we need energy between meals, certain hormones will release triglycerides and supply the needed energy between meals.

If you regularly eat more calories than you burn, especially “poluted” calories like simple or processed carbohydrates and unhealthy fats, you may end up with high triglycerides (hypertriglyceridemia).

Triglycerides are a much better indicator that we are eating too much of the wrong foods than total cholesterol. Very simply, triglycerides tell us that we are taking in more than we are burning off.

TIP: This is a strong argument for eating 5 or 6 times during the day, as in 3 smaller meals and 2 or 3 snacks, instead of 1 or 2 big meals. It is also a strong argument for getting enough exercise to burn off excess calories on a regular basis.

Cholesterol, on the other hand, is used to build cells and generate hormones. As long as we don’t damage the cholesterol through glycation (too much sugar) or oxidation (free radicals) and we have the help we need from the sun (see below) to properly utilize the cholesterol, we don’t have to worry about how much cholesterol we have on board.

Triglyceride Range:

Optimal – <150

Moderate – 150-199

High – >200

LDL – Low Density Lipoptoteins

LDL is called “bad” cholesterol because it is easily damaged, which drives the body to form plaque in an attempt to fix it. Plaque build-up in the arteries can reduce blood flow and increase your risk of heart disease.

Photo Credit: //www.flickr.com/photos/42045498@N05/

Photo Credit: //www.flickr.com/photos/42045498@N05/

Traditionally, the ranges have been as follows:

Range:

Optimal – <100

Moderate – 100-129

At Risk – >129

However, this is an overly simplistic view. As mentioned above, there are actually 3 types of LDL, very small/small (VLDL), medium, and large diameter low-density particles. It turns out that the higher the number of very small and small LDL’s you have, the more at risk you are for atherosclerosis (hardening of the arteries.) This is because the smaller particles have a better chance of embedding themselves into the lining of the arteries and becoming plaque. The medium and large particles are fluffy and don’t stick.

In a Nutshell: For LDL and for HDL larger particles are better. For LDL, fewer particles (lower total LDL) is better, for HDL, more particles (higher HDL) is better.

Ranges: Optimal Moderate Poor

LDL Particle Number <1260 1260-1538 >1538

LDL Small <162 162-217 >217

LDL Medium <201 201-271 >271

HDL Large >9386 6996-9386 <6996

Researchers have identified two patterns of LDL, Pattern A and Pattern B. Pattern B, in which the size and density is smaller, equates to a higher risk factor for coronary heart disease (CHD) than does a pattern with more of the larger and less-dense LDL particles (Pattern A). As mentioned earlier, the smaller the particle, the easier it is to break through the cell wall, which is how plaque begins.

The test used to measure these subtypes is expensive and I would not recommend having it done unless you find that your LDL is high. At that point, knowing the particle size and the pattern is very important in terms of knowing what to do next.

Risk Category Ranges

Optimal Moderate High

A N/A B

> 222.5 218.2 – 222.5 <218.2

Another interesting relationship is that there is a correlation between higher triglyceride levels and higher levels of the smaller, dense, more “sticky” LDL particles. Conversely lower triglyceride levels are correlated with higher levels of the larger, less dense, more “buoyant” LDL particles.[5]

Mercola Cholesterol

New theories about it’s role suggest that it is not TOO MUCH CHOLESTEROL, BUT NOT ENOUGH OF THE RIGHT CHOLESTEROL THAT CAUSES HEART DISEASE, CEREBRAL VASCULAR DISEASE AND DISEASES LIKE ALZHEIMER’s. Amyloid beta in the brain, and plaque in the arteries, appear to be adaptive responses resulting from a lack of sufficient levels of a form of cholesterol called cholesterol sulfate.

Cholesterol Sulfate

Perhaps the most critical form of cholesterol is one I had never heard of, and one, which has not received nearly enough attention, given the role it plays in heart disease and in our overall health. I am referring to cholesterol sulfate, a form of cholesterol made in the skin when it is exposed to the sun. It is needed in order for the heart to beat and it is also an integral part of neural transmission in the brain. That does seem pretty important: needed for the heart to beat and for the brain to work! Without these two functions we are either brain-dead or dead all over.

According to Dr. Stephanie Seneff[6], cholesterol sulfate supplies oxygen, sulfur, cholesterol, energy and negative charge to our tissues. As I mentioned earlier, it is cholesterol that separates us from plants and bacteria because our cells can communicate whereas nonhuman cells are unable to perform this function. But to do this, there has to be a membrane and it is cholesterol that allows the membrane to do its job.

Throughout the book we have talked about Leaky Gut, or the hyper-permeability of the gut. Cholesterol defines the permeability (fluidity) of the body’s membranes. All of them. In this sense, you could say that cholesterol determines gut permeability, skin permeability and the integrity of any other barrier. It is the glue that holds us together. To summarize:

  • Cholesterol is the chief substance in the myelin sheath that insulates the nervous system so there are no short circuits. It is directly related to thinking learning and remembering
  • Cholesterol is key for digestion – it is a precursor to bile acids, which are needed for mixing fats and water together.
  • Cholesterol is the mother of all steroid hormones, including glucocorticosteroids, mineralocorticoids and sex hormones.
  • Cholesterol helps in managing blood sugar, blood pressure, mineral balance and everything steroid hormones do.
  • Cholesterol is a powerful protector against invaders – bacteria, protozoa, fungi, worms, viruses etc. It does this by first by creating a shield in the skin, in the gut, and in membranes. Second as a part of a trojan horse system known as HDL (high density lipoprotein ), and third as an antioxidant.
  • Cholesterol handles glucose by creating a system that prevents glycation, or the damaging of proteins.

A Perfect Design

So cholesterol is what we need to move, think and live. Getting it where it needs to be, or transporting it, is vitally important. How is it going to navigate through the body, which is 70% water, when it is not water soluble?

Since cholesterol is a fat, it has to have fats to transport it. Unless it has a sulfate. Attaching sulfate to cholesterol creates a molecule, which is both water and fat-soluble. The addition of sulfur allows cholesterol to travel with virtually no barriers. Once it gets inside the cell, it splits – cholesterol goes to do its magic in the membranes and sulfate goes to the cytoplasm.

But all of this magic depends upon getting enough cholesterol sulfate. Without the sulfate, cholesterol has to hitch a ride with a fat. The easiest fat is the one that is damaged, or LDL cholesterol. Contrary to popular belief, it isn’t just the amount of LDL, but the quality of LDL, that causes plaque build-up.

To summarize, when it comes to vascular disease, cholesterol sulfate solves the problem of getting cholesterol to all the places it needs to be without raising the LDL (bad) cholesterol.

How Do We Obtain Cholesterol Sulfate?

To really understand how this works, you have to understand the connection between cholesterol, sulfur, and vitamin D from sun exposure. We call vitamin D a vitamin because we can’t produce it on our own. It is actually a type of hormone. We need sunshine in order to activate vitamin D, which is produced in the skin when it is exposed to sunshine. We also cannot produce cholesterol sulfate without the sun. In fact, they are produced together.

The process is as follows:

  1. The skin gets sulfur dioxide from the air and converts it into sulfate
  2. The sulfate converts energy into cholesterol sulfate when the skin is exposed to the sun
  3. The cholesterol sulfate eventually gets oxidized as a means of protecting us from UVB radiation. It then transforms into vitamin D3 sulfate.

 

Vitamin D3 is considered a steroid, as it carries numerous messages and even manages gene expression and cellular behavior. Once it is formed, it is transported to the liver. From there it is transported to the kidneys where it is activated. At this point it is in the form of 1,25-dihydroxyvitamin D. Vitamin D can also be activated in the immune system, prostate, breast, colon, lung, brain, and skin cells.

Ah Ha! So maybe this is why vitamin D deficiency appears to be involved in so many of the diseases that are currently on the rise, many of which are affecting these organs and systems!

Although the kidneys activate and release vitamin D into the bloodstream, the rest of the cells in the body can also activate vitamin D. Apparently each cell in the body regulates it’s own sunshine, activating it and discarding it as needed, while the bloodstream keeps a base level of inactivated vitamin D on hand at all times. The designer of this system covered all the bases. Truly amazing. Pure genius…..

The implications for testing vitamin D levels are that you should not test for activated vitamin D (1,25-dihydroxyvitamin D). The better test is the circulating inactive form of 25 hydroxy D. So when you test, order serum 25 (OH) D in case your doctor doesn’t know what to do.

Vitamin 25 hydroxy D Range:

Maximum level: 100 ng/ml (toxic above 150 ng/ml)

Optimal: 50 to 70 ng/ml

Deficient: less than 50 ng/ml

 

What is the Difference Between Vitamin D3 Sulfate and Vitamin D3.

There is a world of difference relative to cholesterol levels. Vitamin D3 sulfate, which is created in the skin upon exposure to the sun is a sophisticated water soluble and fat soluble traveler, meaning that it doesn’t need the transportation services of the LDL container. The non-sulfated Vitamin D3 version coming from a supplement or food has to use LDL cholesterol. Remember we said that plaque develops when the body is forced to get cholesterol sulfate from LDL cholesterol.

This explains so many things for me as well as for many of patients. For example, I supplemented for years with mega doses of vitamin D3. At first, my D levels went up, but I believe that eventually the system down-regulated, as they eventually dropped and would not budge. The reason I started supplementing in the first place was that my vitamin D levels suddenly started going down. What I realize now is that I had also stopped getting sunshine at the insistence of a somewhat controlling though loving close friend. This is when they started declining.

As one might expect given all of the above, I also saw my LDL cholesterol slowly rise for the first time in my life. A recent Endopat showed the beginning of plaque despite my pristinely clean eating, great triglycerides, fantastic HDLs and perfect blood pressure. I am now a very moderate sun worshiper again and will repeat the Endopat with the expectation of significant improvement. (It was my doctor’s suggestion that I consider a statin that prompted the research for this article.)

Another significant distinction of vitamin D sulfate is that it does not participate in calcium metabolism until after it unloads its sulfate. In other words, sulfation happens first when sulfate connects to cholesterol and then it converts to cholecalciferol ( Vitamin D3 ). This means that none of the supplemental D3 will get sulfated! Maybe that’s why it doesn’t work to supplement with vitamin D3, other than to raise vitamin D levels. It may have no effect on the disorders associated with vitamin D deficiency according to research in which it was administered to individuals with medical conditions associated with low vitamin D[7]. This actually may be giving people a false sense of security.

What is the difference between D2 and D3?

Vitamin D2 is the plant form and it works in a way that is similar to that of D3 with respect of calcium metabolism, as it cannot be sulfated either. D2 is what they use to “fortify’ the milk from which they removed the natural vitamin D. If you drink raw grass-fed milk you can get vitamin D3 sulfate naturally. This appears to be the only food source.

But with complete disrespect to mother nature, we ruin the raw milk by pasteurizing it, killing the vitamin D3 sulfate. Then adding insult to injury we add fake vitamin D. Not only does the synthetic version not help, it actually seems to confuse the vitamin D receptors (VDR) which prevents us from absorbing vitamin D3 sulfate when it is available! This is consistent with the some of the observations of Trevor Marshall, in which he points out that supplementing with vitamin D2 and vitamin D3 down-regulates and interferes with the VDR receptor. Unfortunately, he loses me after that as he recommends avoiding all sources of vitamin D, including the sun.

The Solution

To cut to the chase, you can protect yourself from cerebral and cardio vascular disease, as well as many other illnesses, by spending a half-hour in the sun (or a few minutes with a UVB sunlamp) several times a week. It’s that simple.

We get cholesterol sulfate when the skin is exposed to sunlight, or a UVB light. Recall that vitamin D is not really a vitamin but a hormone that has become deficient in most Americans. Not coincidentally, for the past 25 years, people have avoided the sun like the plague, ergo less sun, less cholesterol sulfate, less vitamin D3 sulfate and more chronic illness. The chart below shows the % of increase in illnesses on the rise over the past decade. This time period coincides with the removal of the good fat and supplementation of the fake vitamin D in dairy foods.

Health Problems that have increased – The percentage of people with low vitamin D3 has also DOUBLED in a decade. % increase over past 10 years
Diabetes 66 %
Overweight kids 150 %
Parkinson’s 110 %
Thyroid Cancer 80 %
Breast Cancer 110 %
Tuberculosis 100 %
Multiple Sclerosis 70 %
Autism 250 %
Ulcerative Colitis 210 %
Concussions 80 %
Traumatic Brain Injury 170 %
Pulminary Hypertension 88 %
Alzheimer’s 48 %
Hospitalizations – Food Allergy 260 %
C-Section 40 %
Peanut Allergy 40 %
ALS deaths 60 %
Knee injury (teen) 400 %
Chronic Disease in Children 70 %
Metabolic Syndrome 250 %
Bipolar Disorder – youth 4,400 %
Celliac 100 %
ADHD (LA schools) 230 %
Rickets-(UK 600 %) 500 %
IBD 200 %
Lyme Disease 300 %
Clostridium difficile (age > 85) 400 %
Sleep Apnea 200 %

Looking at it another way, Michael F. Holick, Ph. D., M.D.[8] points out that optimizing vitamin D levels to 50 ng/ml will lead to significant health benefits and disease prevention as follows:

  • Rickets, reduced by 100%
  • Osteomalacia, reduced by 100%
  • Cancers, all combined, reduced by 75%
  • Breast Cancer, reduced by 50%
  • Ovarian Cancer, reduced by 25%
  • Colon Cancer, reduced by 67%
  • Non-Hodgkins, reduced by 30%
  • Kidney Cancer, reduced by 67%
  • Endometrial Cancer, reduced by 35%
  • Type 1 Diabetes, reduced by 80%
  • Type 2 Diabetes, reduced by 50%
  • Fractures, all combined, reduced by 50%
  • Falls, women reduced by 72%
  • Multiple Sclerosis, reduced by 50%
  • Heart Attack, men, reduced by 50%
  • Peripheral Vascular Disease, reduced by 80%
  • preeclampsia reduced by 50%
  • Cesarean Section, reduced by 75%

What if all of the problems associated with Vitamin D3 deficiency are actually caused by a cholesterol sulfate deficiency? Whether or not this is the actual problem the solution is the same: Get exposure to the sun for a sufficient amount of time to activate cholesterol sulfate without damaging the skin. (It is just as effective to use a UVB lamp for a few minutes.)

The Role of Cholesterol Sulfate in Plaque Formation

Throughout the book, we have talked about the role that damaged or polluted foods play in the declining health of Americans. It turns out that the lack of cholesterol sulfate combined with the body’s attempt to manage the damage from microbes, free radicals, toxins, and excess glucose may be what actually causes plaque to build up in the arteries, not an excess of cholesterol or the foods that contain cholesterol.

According to Dr. Stephanie Seneff, Senior Research Scientist at the MIT Computer Science and Artificial Intelligence Laboratory, the plaque is an attempt by the immune system to save damaged lipoproteins, refurbish them and send them to the heart. Remember, the heart does not beat without cholesterol sulfate.

HDL has been dubbed the good guy because it brings cholesterol back to the liver. But according to Dr. Seneff, the real reason that HDL is so good for us is that it delivers cholesterol sulfate to the heart. And as long as there is enough sulfate in the system, HDL’s will turn the cholesterol into cholesterol sulfate.

But what happens when there is not enough cholesterol sulfate? When it is not available, the body employs another mechanism to increase it. By taking damaged LDL, and turning it into plaque, the beneficial HDL cholesterol can be separated out through a process involving homocysteine, since homocysteine is a source of sulfate. Thus the cholesterol sulfate needed by the heart and brain is made available. However, there is a side effect for this cure: homocysteine oxidizes cholesterol and the process itself causes plaque to build up over time.

Why does this happen? It’s kind of like leaky gut. When blood becomes deficient in sulfates, it loses its negative charge. The negative charge is important because it keeps cells in suspension. Without the negative charge, the sticky protective part of the cell, called the glycocalyx, becomes more permeable, and gaps develop that allow blood to seep into tissues. Blood clots form to plug the holes. Eventually, however, the clots block the artery and lead to cerebral and coronary vascular disease.

Statins to the Rescue, Right? Wrong!

Conventional medicine dictates the use of Statins to lower LDL cholesterol. Indeed, statins are the number 1 prescribed medicine in the U.S. But the chart below demonstrates what has happened since people started taking statins.

Congestive Heart Failure Rate Is Rising

statin chart

Clearly statins are not working. There is actually no research that shows statins prolong life. What they do is lower LDL cholesterol. In the short term, they can even prevent minor heart attacks. Over time, however, they deplete the heart muscle, brain, liver, and joints of needed cholesterol. What does work is more sulfur in the blood. The only individuals who should consider statins are those with a genetic predisposition to high HDL who do not produce cholesterol sulfate.

Let the Sun Shine

This is such an elegant and simple solution, just get more sun.

According to Dr. Seneff, there is “a complete inverse relationship between sunlight and cardiovascular disease – the more sunlight, the less cardiovascular disease.” In a study involving 16,500 people, researchers looked at weather statistics and found a 60% increased risk of stroke for those with the lowest sun exposure.[9] In another study, 38,472 women selected in 1991-1992, aged 30-49 were monitored for 15 years. Looking at the frequency of sunbathing vacations and sunburn, the researchers found that increased sunburn frequency was associated with reduced all-cause mortality! Sunbathing vacations more than once a year also reduced risk to cardiovascular disease and mortality. [10] Interestingly, this corresponds with the 30-fold increase in the use of sunscreen over the same time period. [11]

Food Sources of Sulfur

It turns out that the foods highest in cholesterol are often highest in sulfur. What a coincidence! I have said it once, and I will say it again. We are designed perfectly, if only we could resist the urge to improve upon the design. (Of course, many of these so-called “improvements” are driven by the desire to take short cuts, while many others are driven by pure greed.)

All animal proteins contain plenty of methionine and cysteine, which are the two sulfur-containing amino acids. The best sources are:

  • Pastured organic eggs
  • Liver from grass-fed beef
  • Wild caught fish & shellfish
  • Inner organs of grass-fed animals

 

As mentioned earlier, the only food that contains cholesterol sulfate naturally, is raw milk. The only sulfonated amino acid is taurine. Fish and shellfish contain the most taurine, which the body uses extensively in times of stress and intoxication. It stores huge amounts of taurine in the heart, the brain and the liver. (If you are a vegan, your best choice is garlic, onion, cabbage and sauerkraut. But you are still not getting the badly needed cholesterol and the CLA – conjugated linoleic acid.)

My favorite source of sulfur is of course bone broth. When the bones simmer for days the way I make bone broth, it is rich in various forms of sulfate, including chondroitin sulfate and glucosamine sulfate. And it tastes so much better than a vitamin supplement!

But one of my favorite ways of getting sulfate is being in the sun for a few minutes every day. How much sun you get depends upon many factors: skin color (genetics), time of day, and where you are in relation to the equator. If you are light- complexioned, especially if you are fair, less is more. Stay in the sun only enough for your skin to turn pink. If you are dark skinned, higher levels of melanin protect you better from skin damage. However, you may have to spend more time in the sun to convert the necessary vitamin D into cholesterol sulfate.

Another Ah ha: We all started out at the equator and had dark skin. The farther away we got from the equator, the lighter our skin became and the less melanin we needed to protect against UVB. Today, in the U.S. people of color have significantly higher rates of cancer (although the rates dropped for cancer in 2013 among African Americans) and heart disease.

“In a startling 2009 study published in the New England Journal of Medicine, researchers found that African-Americans have a much higher incidence of heart failure than other races, and it develops at younger ages. Before age 50, African-Americans’ heart failure rate is 20 times higher than that of whites, according to the study. Four risk factors are the strongest predictors of heart failure: high blood pressure (also called hypertension), chronic kidney disease, being overweight, and having low levels of HDL, the “good” cholesterol. Three-fourths of African-Americans who develop heart failure have high blood pressure by age 40.”[12]

When it comes to cancer, the picture is not much better.

“Despite……. declines….. death rates for all cancers combined remain 33% higher in black men and 16% higher in black women, compared to white men and women. African American men also have higher death rates for most of the major cancer sites (including lung, prostate, colon/rectum, liver, pancreas, and others). Notably, the higher overall cancer death rate in African American women compared to white women occurs despite lower incidence rates for all cancers combined and for breast and lung cancer.

Given the role that the sun plays, it may be even more important for the person of color to be in the sun, given that their skin naturally “screens” out the UVB rays. I cannot find good information on how much sun we should get other than that it varies for each of us and a general rule of thumb is enough for the skin to become “pink”. Obviously this will not be very helpful for the person of color. “Darkening” or checking for a ”tan” line might be a better indicator, but even those don’t sound right.

In general, too much sun ages the skin and burning can cause skin cancer. So proceed cautiously regardless of the color of your skin. Start slow and increase the amount of sun you get slowly over time. But get sun! In the meantime, monitor your vitamin D3 sulfate levels to be sure that sun exposure is working.

Another way to get limited amounts of sulfer through the skin is to use Epsom Salts (Magnesium Sulfate). I use it frequently as an ex-foliant, after sitting in front of my near-infrared sauna or my UVB lamp. (The sauna fights gut bacteria and the UVB provides D3 sulfate and cholesterol sulfate.) Be careful with the Epsom salts, as you can over do it and end up drying out your skin.

Dr. Ron’s Ultra Pure makes an MSM line of body products including shampoos and conditioners that are awesome and a good source of sulfate. I use his MSM toner all over my body before putting on an organic body lotion from Intelligent Nutrients.

Glyphosate

Throughout the book, we have talked about the dangers of foods that are not organic. One of the most dangerous herbicides is glyphosate—which is used on most conventional and genetically engineered food crops. There is a great deal of data on the dangers of glyphosate. But according to Dr. Stenanie Seneff, glyphosate is also a major problem because it interferes with the enzymes responsible for activating vitamin D in the liver and kidneys. She explains: “Glyphosate disrupts cytochrome p450 enzymes, which activate vitamin D. In addition, according to Dr. Seneff, the formation of cholesterol sulfate is also disrupted by glyphosate.

Without getting too technical, if you ingest too much glyphosate the red blood cells fall apart because they have lost their cholesterol sulfate. Remember, we said that cholesterol sulfate basically holds our cells together. The mechanism is called disseminated intravascular coagulation (DIC), which means that the red blood cells coagulate your blood because they have lost their form and function.

Solution: Eat Clean, Go Organic!

Homocysteine

High homocysteine levels is another phenomenon that is seldom discussed, but one that has been implicated in coronary artery disease, heart attack, stroke, deep vein thrombosis, rheumatoid arthritis, osteoporosis, Alzheimer’s disease and more. It is another example of a protective mechanism gone awry and it is becoming increasingly common.

Given the amount of damage that it does, it is surprising that it is rarely a topic of discussion. There is a very good reason: there is no medication that lowers homocysteine levels. Consequently, the drug companies are not interested in educating the public of it’s dangers as they will not profit from doing so. We are left to our own devices on this one, which is probably a good thing.

Homocysteine Level Health Status
Below 6 units 10 percent of populationExtremely low risk for disease
6 to 8.9 units 35 percent of populationLow risk for disease, could be better
9 to 11.9 units 20 percent of populationSignificant risk for premature death from degenerative diseases
12 to 14.9 units 20 percent of populationHigh risk for premature death from degenerative diseases
15 to 19.9 units 10 percent of populationExtremely high risk category, at risk of suffering a heart attack, stroke, cancer, or Alzheimer’s disease in the next ten to thirty years
Greater than 20 units Extremely high risk, right now, of heart attack and stroke.

Lowering Your Homocysteine Levels

There are several important supplements that can lower your homocysteine levels:

  • Folate
  • B2
  • B12
  • B6
  • Zinc
  • Trimethyglycine or TMG

It is also important to eat the following:

  1. Healthy fats like coconut oil, ghee, grass-fed butter, and olive oil
  2. Organic vegetables, especially dark green leafy vegetables – 50% of your diet if possible
  3. High quality protein – organic eggs, wild caught fish, grass-fed red meat, pastured pork, nuts and seeds in moderate amounts (1/2 cup per day)

Sound familiar?

Cut way back on:

  • Caffeinated drinks
  • Alcohol
  • Processed foods
  • Salt (use sea salt)
  • Sugar (consider Xylitol)

High Fructose Corn Syrup

Something that a lot of people are not aware of is that the liver turns fructose into fat. The live’s job is to make cholesterol. This is a complex process involving some 25 to 30-steps. When it has to stop to turn the fructose into fat, it severely hampers its ability to make cholesterol. This is an important issue in view of the excessive amount of HFCS consumed in the U.S.

There are two things you can do: First, avoid processed foods, which are loaded with HFCS; Second, substitute Xylitol as a sweetener. It has many health benefits and a low glycemic load.

Summary

To review: It is the microbes, toxins, free radicals, and high levels of glucose that damage the LDL, along with high levels of homocysteine that damage the arteries, and herbicides like Glyphosate that block vitamin D3 and cholesterol sulfate from activating, combined with a lack of cholesterol sulfate, and lack of vitamin D3 sulfate that leads to illness, especially vascular disease.

In a nutshell: The alleged benefits of vitamin D3 sulfate are also benefits of cholesterol sulfate, i.e. protection against cancer, diabetes and cardiovascular disease, and improved immune function.

To stay healthy: Get plenty of dietary sulfur, get regulated sun exposure, eat good fats, reduce your homocysteine levels by supplementing and avoiding foods that raise homocysteine levels, avoid herbicides like glyphosate by eating clean, and get plenty of rest.

[1] (6) Bonetti PO, Pumper GM, Higano ST, Holmes DR Jr., Kuvin JT,‫ Lerman A. Noninvasive Identification of Patients with Early Atherosclerosis by Assessment of Digital ReactiveHyperemia. 44: 2137-2141

[2] The copyright holder of this work allows anyone to use it for any purpose including unrestricted redistribution, commercial use, and modification.

[3] //www.msnbc.msn.com/id/35058896/ns/health-heart_health/t/bad-cholesterol-its-not-what-you-think/#.T4Gkub_Owrg

[4] “Small LDL and its clinical importance as a new CAD risk factor: a female case study”. Progress in Cardiovascular Nursing 17 (4): 167–73

[5] Warnick GR, Knopp RH, Fitzpatrick V, Branson L (January 1990). “Estimating low-density lipoprotein cholesterol by the Friedewald equation is adequate for classifying patients on the basis of nationally recommended cutpoints”. Clinical Chemistry 36 (1): 15–9. PMID

[6] Seneff, S., Davidson, R., and Mascitelli, L. (2012). Might cholesterol sulfate deficiency contribute to the development of autistic spectrum disorder? Medical Hypotheses, 8, 213-217.

[7]In studies where vitamin D was given as an intervention (treatment) to help prevent a particular ailment, it had no effect. The one exception was a decreased death risk in older adults, particularly older women, who were given vitamin D supplements. Gordon, S. (2013). Vitamin D supplements won’t help prevent disease: Review. Health Day. Retrieved from //consumer.healthday.com/

[8] Holick, M.F. (2010). The Vitamin D solution: A 3-step strategy to cure our most common health problems. New York: Hudson Street Press.

[9] Mozes,A. (2012). Health Day. RSS Feed.

[10] Yang et al. (2011). Ultraviolet exposure and mortality among women in Sweden. Cancer Epidemiol Biomarkers Prev. 20(4):683-690.

[11] Schneider, A. (2010). Study: many sunscreens may be accelerating cancer. Aol News. Retrieved from //www.aolnews.com/2010/05/24/study-many-sunscreens-may-be-accelerating-cancer

[12] DeSantis, C. (2013). Cancer statistics about African Americans released. American Cancer Society. Retrieved from //www.cancer.org/cancer/news/expertvoices/post/2013/02/04/cancer-statistics-about-african-americans-released.aspx

Copyright © 2015 by Dr. J Renae Norton
All rights reserved. Do not Distribute. Use only with Permission.

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

Cold Pressed Coconut Oil-How It’s Made

Coconut Oil has many uses and benefits. Whether you use it to cook with or in skin care products, you won’t go wrong! For a full list of benefits and ways to use coconut oil visit //www.making-healthy-choices.com. Watch the video below to see how cold pressed coconut oil is made!

How Cold Pressed Coconut Oil Is Made

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Let’s Connect!
Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-212-8799 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

©2014, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible. Please credit ‘© 2014, Dr J Renae Norton. //edpro.wpengine.com.

Eating Disorder Pro Podcast: Homemade Versions Of Everyday Products

On this week’s episode I spoke about every day products that you can make yourself!

Have you ever looked on the ingredients list of those products you put in and on your body every day? Well I have, and there are chemicals in them that are terrible for you, so I researched and tried homemade versions of these products. All of them are easy to make and a lot better for you than store bought ones!

This week I’ll take you through all of the ingredients and the step by step process on how to make homemade toothpaste, hand sanitizer, wipes, and a facemask!

If you missed it, you can tune in HERE.

What We Covered

1:00- Tonight’s Topic

1:50- Why You’d Want To Make Your Own Products

3:03- Humans Cells

5:44- Caller Joe

8:42- Colloidal Silver

9:43- Microbiomes

11:55- Fluoride Toothepaste

12:50- Is Fluoride Good For You?

13:19- Ingredients In Common/Popular Toothpaste

16:17- Products You Can Purchase That Are Good For You

18:19- Benefits of Coconut Oil

21:34- Recipe For Squeezable Toothpaste

23:56- Importance of Lavender

25:10- Recipe For Hand Sanitizer

27:39- Dr. Ron’s Ultra Pure

29:31- How To Make The Towels For Wipes

31:07- Recipe For The Wipes

36:14- Ingredients In Pampers Wipes

38:33- Electric Toothbrushes And Waterpicks

40:37- Benefits of Vinegar

41:55- Tea Tree Oil

44:35- Papaya And Pineapple Facemask

45:34- Recipe For The Facemask

47:10- Maji N Mongo

48:51- Wellness Mama Website

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Let’s Connect!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Sign Up For The Eating Disorder Pro Newsletter

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

Papaya and Pineapple Facemask

 

Ingredients:

2/3 Cup Papaya

2/3 Cup Pineapple

1/4 Cup Aloe Gel

 

Instructions:

1. Put all of the ingredients in a food processor

2. Store in a covered mason jar in the fridge

3. Use on face and body

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.
Let’s Connect!
Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-212-8799 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

©2014, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible. Please credit ‘© 2014, Dr J Renae Norton. //edpro.wpengine.com’.

Homemade Toothpaste

Ingredients
  • 5 tbsp Calcium powder
  • 3 tbsp Xylitol Powder
  • 4 tbsp Coconut Oil (room temperature)
  • 1 tbsp Organic Baking Soda (optional)
  • 2 tbsp Bentonite Clay
  • 3 tbsp Distilled Water
  • 20-30 Drops Essential Oils (Cinnamon, Peppermint, Etc.)
  • 20-30 Trace Minerals
Instructions
  1. Mix all ingredients in a food processor
  2. Once smooth, add the Bentonite Clay, mix by hand (do not use a metal spoon, use plastic or metal spoon)
  3. Store in small BPA squeezable tube

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Let’s Connect!
Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-212-8799 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

©2014, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible. Please credit ‘© 2014, Dr J Renae Norton. //edpro.wpengine.com’.

Natural Homemade Hand Sanitizer

 

For this recipe, you will need:

To make, mix 1/4 cup aloe vera gel, 1/2 teaspoon glycerine, and 1 teaspoon of rubbing alcohol in a small bowl. Add 0 drops of cinnamon essential oil and 10 drops of tea tree oil along with any other oils you want to add for scent (lemongrass, orange, lavendar and peppermint are good choices).

Mix well and add distilled water (or Colloidal/Ionic silver) to thin to desired consistency and add any other oils to desired smell.

Use a small funnel or medicine dropper to transfer hand sanitizer into spray or pump type bottles.

Use as you would any other type of hand sanitizer.

Let’s Connect!
Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-212-8799 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

©2014, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible. Please credit ‘© 2014, Dr J Renae Norton. //edpro.wpengine.com’.

News You Can Use Week of January 19th-25th

News You Can Use

“As an Eating Disorder Professional, I know that many of my clients that are in treatment for Anorexia, Bulimia, Bulimarexia, Binge Eating Disorder or Obesity are overwhelmed by all the information in the news about our health. In hopes of relieving some of the stress this can inflict on both my patients and readers, I’ve highlighted some of the weekly health news that was of particular interest to all of us at The Norton Center for Eating Disorders and Obesity. From my eating disorder and obesity treatment center in Cincinnati, here is your weekly news update for the week of January 19th-25th

What If All Nutrition Studies Are Based On Wrong Data?

A majority of nutrition studies, conclusions and recommendations are based on flawed data. The result is bad advice dispensed to the public. This is the conclusion of a paper titled Energy balance measurement: when something is not better than nothing, published in the International Journal of Obesity. LEARN MORE

High Fructose Corn Syrup More Toxic than Sugar … for Females

High fructose corn syrup (HFCS) is one of the most despised ingredients in consumer health circles. The corn derived sweetener has replaced sugar in soft drinks as well as thousands of other foods and beverages since the 1980′s. HFCS has been blamed by some people for the rise in obesity, diabetes, heart disease, cancer and a host of other maladies. LEARN MORE

The Truth About Coconut Water

Coconut water is a big business, raking in almost half a billion dollars in sales last year. Just 10 years ago, most Americans hadn’t even heard of coconut water. Today, coconut water is considered the natural and healthy alternative to sports drinks, but it comes with a hefty price tag. LEARN MORE

The top 10 “Big Food” health slogans and myths busted!

Like they say, if you hear something enough times, you start believing it, even if at first it sounds absurd. That’s how advertising for toxic products works, and Americans have been falling for it for generations. You may recognize some or all of these popular slogans, or you may not. It doesn’t really matter to Big Food, as long as you consume them. LEARN MORE

Sign up for our newsletter HERE!

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Melt in Your Mouth High Protein Low Fat Fudge

fudge
Melt over very low heat:

2 4oz packages of SunSpire organic baking bar 100% unsweetened cacao

16 ounces of Nutiva coconut manna or Artisana Raw coconut butter

1 ½ cups XYLITOL sugar

1 cup shredded coconut – medium shred

1 cup shelled hemp seed Florettes

When well blended pour into silicone cupcake holders and freeze. Pop out of holders and store in freezer or refrigerator.

Alternatively, grease glass pan, pour in mixture and refrigerate until solid enough to cut into bars.

Must be kept cold until eaten.

The fat in this fudge is metabolized as almost pure energy as it is primarily a medium chain fat, which does not store as a fat but is used by the liver. So this fudge will give you a kick of energy and no guilt!

News You Can Use-Week of January 12th-18th

News You Can Use

“As an Eating Disorder Professional, I know that many of my clients that are in treatment for Anorexia, Bulimia, Bulimarexia, Binge Eating Disorder or Obesity are overwhelmed by all the information in the news about our health. In hopes of relieving some of the stress this can inflict on both my patients and readers, I’ve highlighted some of the weekly health news that was of particular interest to all of us at The Norton Center for Eating Disorders and Obesity. From my eating disorder and obesity treatment center in Cincinnati, here is your weekly news update for the week of January 12th-18th!”

For Anorexic Men, the Focus Is on Muscle

Anorexia is typically associated with women, but a new report finds that men — especially men obsessed with muscularity — can develop the eating disorder, too. LEARN MORE

Can You Spot the Misleading Claim on This Cereal Package?

Chex is hiding something from consumers. In its updated product packaging for Chex Vanilla, there are many bold claims. One of them is a lie. LEARN MORE

Making Your New Year’s Resolution Stick

It can be daunting when your list of New Year’s Resolutions is as long as your holiday shopping list. In addition to the post-holiday slump, not being able to keep your resolutions by February, March or even late January may increase your anxiety. When your holiday decorations are packed up and stored away, the frustration of an unused gym membership or other reminders of failed resolutions can make the later winter months feel hopeless. LEARN MORE

How to Improve Your Body Image

A stunning 91% of women report being unhappy with their bodies, though far less than this number are actually overweight. Pressure to conform to the mythical perfect body can leave both women and men feeling miserable, overwhelmed, and inadequate. In a society where thin models parade across billboards and every fashion magazine contains dozens of weight-loss tips, though, it’s most frequently women who struggle with body images issues. Bad body image isn’t just a minor psychological problem, either. It can lead to serious, life-threatening physical and psychological health issues, in addition to destroying your quality of life. In one study, researchers found that 75% of women had patterns of disordered eating. LEARN MORE

Food is Family

You don’t have to be an eating disorder specialist to understand the significance of food. Food plays a role in every physical, recreational and relational arena in life. Food is a representation of a family’s love and often becomes the battleground when a member develops an eating disorder. LEARN MORE

Were there any news articles that you saw this week that really grabbed your attention? Leave a comment with a link. If the article helped you, it will likely help some of my other readers!

Sign up for our newsletter HERE!

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Eating Disorder Pro Podcast-Are We Taking Too Much Vitamin D? W/ Wendy Myers

Wendy Meyers

On this week’s episode I spoke with Wendy Myers about the Marshall Protocol and the consumption of Vitamin D.

Wendy Myers is a CHHC (Certified Holistic Health Coach) and the founder, head writer and Chief Eating Officer of Live to 110. She is a certified holistic health and nutrition coach in Los Angeles, Ca, having attended the Institute for Integrative Nutrition in New York and graduated with a degree in Entrepreneurship from the University of Southern California.

If you missed it, you can tune in HERE.

What We Covered

1:20-Trevor Marshall/Marshall Protocol

1:40- Wendy Myer’s Background

2:30- What is Vitamin D Doing To Us?

5:32- Why Is The Immune System Failing?

6:07- Chronic Inflammation

10:44- Marshall Protocol

11:38- Vitamin D Is A Steroid

12:52- Many People Are Vitamin D Deficient

15:06- History of Vitamin D Deficiency

16:16- Immune System Is Failing For No Reason

19:30- Reduced Fat Foods

22:40- Wendy Myers

23:52- The Different Types Of Vitamin D

24:38- Cortisol

26:10- Infrared Sauna

32:35- Specific Examples of Health Improvements From The Infrared Sauna

36:18- Combination of Clean Eating & The Infrared Sauna

39:26- Purchase an Infrared Sauna at cs@liveto110.com or at liveto110.com

40:55- Who Should Avoid The Sauna?

44:30- How Often Should You Use The Infrared Sauna?

47:30- Yeast & Heat

50:00- Coffee Enema

51:44- Liveto110.com

53:16- Check out my article “The Missing Link” about Vitamin D and the Marshall Protocol On My Website: www.eating disorderpro.com

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Let’s Connect!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Sign Up For The Eating Disorder Pro Newsletter

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

News You Can Use-Week of December 15th-21st

News You Can Use

“As an Eating Disorder Professional, I know that many of my clients that are in treatment for Anorexia, Bulimia, Bulimarexia, Binge Eating Disorder or Obesity are overwhelmed by all the information in the news about our health. In hopes of relieving some of the stress this can inflict on both my patients and readers, I’ve highlighted some of the weekly health news that was of particular interest to all of us at The Norton Center for Eating Disorders and Obesity. From my eating disorder and obesity treatment center in Cincinnati, here is your weekly news update for the week of December 15th-21st!”

New Victims of Anorexia: Elementary Age Girls and 40 Somethings

Eating disorders like anorexia nervosa and bulimia are on the rise, and doctors who treat them here in Connecticut are seeing a dangerous trend. LEARN MORE

Selenium in broccoli and garlic boosts immune system, could help fight cancer

Most Natural News readers know that broccoli is a good cancer preventative. Not everyone knows that garlic is another good food to help stave off cancer cell reproduction. The compound or trace mineral selenium was isolated as the main cancer fighter, according to the latest research from the University of Copenhagen, Denmark. LEARN MORE

Poor diet links obese mothers, stunted children

Obesity and malnutrition are often thought of as problems at opposite ends of the nutrition spectrum, but the study found that 6.7% of Egyptian mothers were obese and had stunted children. In these ‘double-burden’ households with obese mothers and stunted children, malnutrition is unlikely to be down to scarcity of food. LEARN MORE

Count chemicals, not calories

If you just can’t seem to lose weight, maybe even just those last 10 to 15 pounds you want to “shed,” perhaps it’s because your body is being “informed” with incorrect information about whether it’s hungry and whether it’s getting the proper nutrition. Maybe mixed signals are being sent in, over and over, so that your system doesn’t even know HOW to fix itself. Have you hit a “brick wall” with weight loss programs and systems? Start over right here. LEARN MORE

Were there any news articles that you saw this week that really grabbed your attention? Leave a comment with a link. If the article helped you, it will likely help some of my other readers!

Sign up for our newsletter HERE!

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

News You Can Use-Week of October 20th-26th

News You Can Use

“As an Eating Disorder Professional, I know that many of my clients that are in treatment for Anorexia, Bulimia, Bulimarexia, Binge Eating Disorder or Obesity are overwhelmed by all the information in the news about our health. In hopes of relieving some of the stress this can inflict on both my patients and readers, I’ve highlighted some of the weekly health news that was of particular interest to all of us at The Norton Center for Eating Disorders and Obesity. From my eating disorder and obesity treatment center in Cincinnati, here is your weekly news update for the week of October 20th-26th!”

As Lobbyists and Politicians Shout It Out Over School Lunch, Can Parents Be Heard?

Even parents who pack their children’s school lunches likely remember the media uproar back in 2011 when Congress decided that pizza could qualify as a school food vegetable. LEARN MORE

Should French Fries and Pizza Sauce Count As Vegetables?

In an effort to make school lunches healthier, the White House and Congress passed the Healthy, Hunger-Free Kids Act in 2010. LEARN MORE

Family Meals May Mean a Healthier Weight

Teenagers who eat dinner with the family two or three times a week may reduce their risk for obesity in young adulthood. LEARN MORE

Hard Lesson in Sleep for Teenagers

Within a week of my grandsons’ first year of high school, getting enough sleep had already become an issue. LEARN MORE

A Lonely Quest for Facts on Genetically Modified Crops

From the moment the bill to ban genetically engineered crops on the island of Hawaii was introduced in May 2013, it garnered more vocal support than any the County Council here had ever considered, even the perennially popular bids to decriminalize marijuana. LEARN MORE

 

Were there any news articles that you saw this week that really grabbed your attention? Leave a comment with a link. If the article helped you, it will likely help some of my other readers!

Sign up for our newsletter HERE!

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Eating Disorder Pro Podcast: Fitness Walking For People Over 40 With Ed Forteau

Walk Fit Challenge Last night we welcomed Ed Forteau to the show! Ed had struggles with his weight, so he went on a mission to research and find out why people gain and lose weight, and how our lifestyle can improve our health without the use of drugs, fad diets, or extreme exercise programs. He is the founder of the Walk Fit Challenge! If you missed it last night, you can tune in HERE!

What We Covered:

1:28-Magi and Mongo book Series

2:08-Ed Forteau Bio

6:55-The 5 Things You Must Do To Get Results From Walking

10:72-How To Intensify Your Walk?

14:15-Heart Rate Zones

17:30-If Running is Fattening, Why Do Runners Look So Skinny?

18:43-Ideal Workout Is Sprinting

19:00-Can’t Sprint? What’s The Next Best Thing?

21:28-How To Add Variety To Your Walk

23:05-The Importance of Monitoring What You’re Doing

31:19-Is High Intensity/Shorter Distance Running Just As Beneficial As Distance Running?

33:50-Limit Jogging/Running To 15-20 Minutes

34:50-Intervals

37:09-Has Ed Experienced An Improvement in His Cardiac Function?

42:36-Importance of Nutrition

45:10-You Can Eat Significantly More Food If You Eat ‘Clean’

48:28-Metabolic Type

54:15-Importance of Staying Consistent

55:49-Recap of 5 Steps To Getting Results From Walking

Links We Covered:

Maji and Mongo Book Series

Ed Forteau’s Facebook Page

Ed Forteau’s Official Website

 

Interested in learning more about the exercise you learned about during this podcast? Read this article to learn about High Intensity Interval Training (H.I.I.T) and why it’s one of the best forms of exercise for your body!

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.
Let’s Connect!
Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Sign Up For The Eating Disorder Pro Newsletter

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

©2014, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible. Please credit ‘© 2014, Dr J Renae Norton. //edpro.wpengine.com’.

 

 

 

News You Can Use-Week of September 29th-October 5th

News You Can Use

“As an Eating Disorder Professional, I know that many of my clients that are in treatment for Anorexia, Bulimia, Bulimarexia, Binge Eating Disorder or Obesity are overwhelmed by all the information in the news about our health. In hopes of relieving some of the stress this can inflict on both my patients and readers, I’ve highlighted some of the weekly health news that was of particular interest to all of us at The Norton Center for Eating Disorders and Obesity. From my eating disorder and obesity treatment center in Cincinnati, here is your weekly news update for the week of September 29tb-October 5th, 2014!”

5 Vices Every Woman Should Have

I’ve lived a lot of my life as a “should-er”…Heck, I even wrote a book advocating these “should’s.” But I’m noticing something as I work with more and more women. These “should’s,” which have a place in our lives, can become rigid and–worse–they can disconnect us from our intuitive instinctual natures. When we become too disciplined with our spiritual and wellness regimes, we end up stuffing the very source of our true power: our feminine intuition. LEARN MORE

Threat Grows From Liver Illness Tied To Obesity

Despite major gains in fighting Hepatitis C and other chronic liver conditions, public health officials are now faced with a growing epidemic of liver disease that is tightly linked to the obesity crisis. LEARN MORE

Latinas and Eating Disorders

About 10% of Americans struggle with eating disorders. But among Latinos, this disease often goes underreported and undiagnosed. And some evidence suggest that Latinos might be more susceptible. LEARN MORE

 

For Boys With Eating Disorders, Finding Treatment Can Be Hard

Last year, Kathy Noyes began to notice that her 12-year old son, Jonathan, was eating more than usual. She caught him eating late at night. She found empty peanut butter jars and chip and cookie bags stashed around the house. LEARN MORE

 

Should I Refrigerate My Peanut Butter (Or Any Nut Butter)?

Peanut, almond, and cashew butters are not only tasty, they are good source of healthy unsaturated fats. These fats are susceptible to rancidity as a result of oxidation, and that’s why manufacturers recommend refrigeration. LEARN MORE

 

Were there any news articles that you saw this week that really grabbed your attention? Leave a comment with a link. If the article helped you, it will likely help some of my other readers!

Sign up for our newsletter HERE!

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Eating Disorder Pro Podcast: Food Pollution and Disordered Eating

 

drjrenaenorton

On this week’s episode of the podcast I spoke with our caller Joe about food pollution and disordered eating. He asked a lot of great questions and we discussed a lot of different topics such as food pollution, GMOs, Organic Foods, disordered eating, and much more! You can tune in HERE.

What We Covered:

2:10- Today’s Caller Joe

3:20- How does Food Pollution relate to clean eating?

5:00- What is Food Pollution?

6:14-What is Disordered Eating?

7:55- How to determine if you’re a disordered eater

11:15- Effects of eating out

14:01- Health risks caused by polluted food

20:25- Why do people buy unsafe food?

24:55- High Fructose Corn Syrup

27:04- How to avoid pollutants

29:05- Organic or Non-GMO?

30:10- Effects of GMOs

32:00- Clean food is medicine for the body

33:55- If you’re avoiding polluted food, does that mean you’re eating clean?

38:55- What are clean foods?

39:30- Costs of eating organic vs. eating non-organic

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Let’s Connect!
Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

©2014, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible. Please credit ‘© 2014, Dr J Renae Norton. //edpro.wpengine.com’.

 

Show Notes: Making Healthy Eating Easy with Carmen Johnson

Carmen Johnson - Making Healthy Eating Easy

On this week’s episode we spoke with Carmen Johnson about how to make healthy eating easy! If you missed the episode, I’d definitely recommend you listen, especially if you suffer from anorexia, bulimia, bulimarexia, obesity, or binge eating disorder.

In this episode we covered:

3:05 – About Carmen Johnson. Read more HERE.
5:10 – Carmen Johnson’s Story – How she became interested in health and nutrition.
7:05 – What kind of success are you having? What trends are you seeing in the health of America’s children?
8:22 – The daily sugar limit for children and adults.
11:20 – What kind of response do you get from parents when you are teaching about health and nutrition?
13:40 – How do our bodies respond to sugar alcohols, such as Xylitol?
17:10 – Caller Question: How does Xylitol compare to other sugars and sweeteners? Where can you purchase Xylitol? What are some healthier alternatives to sugary drinks/soda?
29:00 – Your program, Insane Body Science, has been sent to Yale Prevention Research Center for review. Talk to us a bit about this.
31:00 – Do you experience a lot of parents that allow their kids to drink diet soft drinks?
36:30 – What is Neotame? Are there any dangers to incorporating Neotame into our diets?
37:35 – The drawbacks of baby formula.
39:45 – Hidden names for artificial sweeteners. What should we look for on food labels?
40:12 – What sugars/sweeteners are the healthiest? Read more about the benefits of coconut palm sugar here.
40:25 – What food products should we avoid? Misleading food labels. Read more here.
40:44 – Is fruit juice healthy or should we avoid it?
43:20 – Mortality Rates in the United States.
49:30 – Food additives in baby formula (MSG, artificial sweeteners, high fructose corn syrup).
51:40 – The three simple rules of healthy eating.
54:50 – The importance of eating healthy fats, the disadvantages of low fat diets.

Links we mentioned:

Maji and Mongo Book Review
Insane Body Science – How is too much sugar bad for my body? [Children’s Education Video]
Insane Body Science – You mean I should eat good fats? [Children’s Education Video]
Insane Body Science – Why toxins are bad for my body? [Children’s Education Video]
Hydro One Beverages
Reed’s Gingerale
Coconut Secret – Coconut Crystals and Coconut Nectar
Cultures for Health – Water Kefir Grains
The Healthy Kids Revolution
Nutrition Detectives – Dr. David Katz
Sweet Misery – A Poisoned World (documentary about Aspartame)
Back To School“Lunch Box Ready” Training Call!

Dr. J. Renae Norton is a clinical psychologist, specializing in the outpatient treatment of obesity and eating disorders such as anorexia, bulimia, bulimarexia, and binge eating disorder (BED) and the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio. She is the Director of The Norton Center for Eating Disorders and Obesity in Cincinnati, Ohio.

Let’s Connect!

Take my new Eating Disorder survey!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship. This information is not necessarily the position of Dr. J. Renae Norton or The Norton Center for Eating Disorders and Obesity.

©2013, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible. Please credit ‘© 2013, Dr J Renae Norton. //edpro.wpengine.com’.

LET’S EAT: Maji Teaches Mongo What It Means to Eat Clean!

LET'S EAT!: Maji Teaches Mongo What It Means to Eat Clean!

LET’S EAT: Maji Teaches Mongo What it Means to Eat Clean, the second book in the Maji & Mongo series, is set to release on March 15, but you can pre-order it now at amazon.com!

“Maji and Mongo were dogs of the same breed but they were very different, very different indeed! One a sad couch potato, the other a happy playful tornado!

When they met, Mongo ate chips and dips, cookies and candy. He didn’t even know how great water could taste! But Maji shows him that food from the ground is the best all around and that being healthy and strong can come in handy. Don’t miss the fun these two pups have together! Join them and make up your mind to eat clean forever!”

The Maji and Mongo books are lifestyle picture books for 3 to 7 year olds that address the issue of outdoor play and clean eating in a way that makes it sound like irresistible fun. They use a rhyming format that children love. The illustrations of Maji and Mongo are adorable and quickly capture the attention and the hearts of children. The books also contain valuable tips for parents who want to help their children be more active and enjoy more wholesome foods.

LET’S EAT addresses the importance of drinking water (versus soda), how it gives one energy and vitality. It presents guidelines on how to eat healthy in a fun way, i.e., eating clean, eating organic so you don’t have scrambled-up brains, eating foods that came from the ground versus from a bag, avoiding GMOs, pesticides, chemicals, and junk food in general.

“What my research was showing me was that the American food supply is polluted and that many of those suffering from disordered eating, actually suffer from food addictions that are the result of these pollutants. I found an abundance of data available on the role that food additives play in damaging the biological systems that regulate weight. Specifically, the American food supply is polluted by:

        • Antibiotics
        • Artificial growth hormones
        • High fructose corn syrup
        • Artificial dyes (made from coal tar and petrochemicals)
        • Artificial sweeteners derived from chemicals
        • Synthetically created chemical pesticide and fertilizers
        • Genetically engineered proteins and ingredients
        • Sewage sludge
        • Irradiation

These substances have been shown to be carcinogenic, neurotoxic, obesogenic and addictive, especially for children, whose brains are still developing. As a result, the U.S. is among the top ten fastest countries in the world with the distinction of being number one for having the fattest children. The impact on the health of our nation has already been catastrophic and will get much worse if we do not do something to protect our children. Indeed, U.S. children today will be the first generation in decades to have a shorter life expectancy than that of their parents. The Maji & Mongo book series is an attempt at fighting back, by engaging children and their parents in an entertaining and endearing read that puts across the importance of getting outdoors and eating clean.”
-Dr. J. Renae Norton

Let’s Connect!
Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible. Please credit ‘© 2012, Dr J Renae Norton. //edpro.wpengine.com’

Podcast: The Effects of Food Additives on Our Children’s Health [Show Notes]

GMOs, Eating Disorders, Obesity In this weeks episode we discussed the effects of food additives and genetically modified foods on our children’s health!

Listen to internet radio with Eating Disorder Pro on Blog Talk Radio

In this episode we covered:

1:44 – What is Food Pollution?
4:50 – Characteristics of Pollution
6:45 – How to Protect Ourselves and Our Children from the Effects of Food Pollution
7:26 – When it Comes to Food Pollution, How Does the US Compare to Other Countries?
12:14 – Genetically Modified Foods in the United States
13:28 – The Impact of Food Pollution on Health
16:10 – The Effects of Food Pollution on Children’s Health
20:56 – Childhood Disorders and Genetically Modified Foods
24:10 – Neurological Disorders and Genetically Modified Foods
25:55 – The Immune System and Genetically Modified Foods
35:35 – The Health Effects of Genetically Modified Foods
40:52 – Genetically Modified Foods and Eating Disorders

Let’s Connect!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible. Please credit ‘© 2012, Dr J Renae Norton. //edpro.wpengine.com’

HealThy Mouth Summit

photo used under a creative commons license, flickr user shermeee

Recently, I posted an article that discussed the dangers of fluoride. I received several inquiries from both readers and patients, asking for a list of reliable resources for information about dental health. Next month, there is going to be a free online summit that will feature an expert panel of dentists, doctors, nutritionists and authors that will be providing cutting edge information to help you attain optimal dental health.

For more information about the HealThy Mouth Summit and for FREE registration be sure to check out: www.healthymouthsummit.com!

Food for Thought – May 2012

‘Food for Thought’ is The Norton Center for Eating Disorders and Obesity’s monthly e-newsletter designed to keep readers and clients (both past and present) up to date on the latest health, fitness and nutrition information. Many of my clients and readers find having this newsletter emailed directly to them is a quick and convenient way to receive this information. You can subscribe to my e-newsletter by sending your email address to drnortonPR at gmail dot com with the subject line ‘Sign me up for Food for Thought”.

May 2012
Food for Thought

Popular Articles:

Childhood Obesity

Working-In vs. Working-Out

Characteristics of the Traditional Diet

News You Can Use:

Brain Activity Gives Scientists a Clue About Eating Disorders

Spike in US Autism Rates Linked to High-Fructose Corn Syrup Consumption

Why Pasture Eggs Taste Better Than Those From Factory Farms

Connect with me!

Twitter

Hello and Welcome

Thank you for taking the time to check out the newsletter! This information is meant to provide you with up the minute news you can use on your journey to becoming a more mindful consumer and a healthier version of yourself! To that end, I invite you to submit requests and/or give your input. Maybe you have a recipe that you think others would enjoy. Or perhaps you have a question about food, exercise, or how to develop good habits. Please use this form to submit your question and I will make every effort to get back to you in the next issue.

Be well, be wise, be happy and healthy!

Renae Norton

Childhood Obesity

The average child spends almost 53 hours/week (7 hours 38 min/day) watching television, playing video games, using computers and/or cell phones. Add another 1 hour 25 minutes/week if you include texting. Clearly our children need more physical activity. However, parents who come home from work exhausted, have a difficult time being good role models. Likewise it is a challenge for overworked parents to ensure that their children are less sedentary and more active. Schools are generally not in a position to help. In 2011 the median Physical Education (PE) budget in elementary schools in the U.S. was $460/year. Many PE programs are optional, depending upon the grade. Some PE classes can even be taken online…..READ MORE.

 

Maji and Mongo Have Arrived!

As some of you may know, I recently completed a series of children’s books on Lifestyle issues designed to help parents protect their children from the dynamics that would otherwise rob them of their health and well-being. The books delight readers from age 3 to 10, because the adorable pups, Maji and Mongo make being healthy an exciting and fun-filled adventure. The first book in the series is entitled “How Maji Gets Mongo Off the Couch” and was released on May 1 2012.…..READ MORE

The Connection Between Eating Disorders, Obesity, and Our Food Supply

I was recently asked to contribute an article to the Fooducate Blog about “The Connection Between Eating Disorders, Obesity, and Our Food Supply”. The article received an excellent response from both the Fooducate staff and readers of the blog. You can read the full article on the fooducate blog.

Recipe: Tunegg Salad

Fresh tuna, organic eggs and coconut oil mayonnaise make this delicious salad an excellent source of protein and healthy fats! It’s become a favorite recipe with both my family and clients….READ MORE.

Dr. J Renae Norton’s Center for Eating Disorders & Related Problems

drnorton@eatingdisorderpro.com

 

Childhood Obesity [A Norton Center Infographic]

photo used under a creative commons license

“For the past 10 years, I have noticed a connection between childhood obesity, eating disorders, and the increasing complications of both in my clinical work as well as in my research. As part of my mission to shed light on these problems, particularly as they relate to US children, I find it important to provide both by readers and clients with relevant informative articles. You can view all of my Childhood Obesity Articles here. Also, be sure to read my Nutrition, Fitness, and Health articles here.

The average child spends almost 53 hours/week (7 hours 38 min/day) watching television, playing video games, using computers and/or cell phones. Add another 1 hour 25 minutes/week if you include texting. Clearly our children need more physical activity. However, parents who come home from work exhausted, have a difficult time being good role models. Likewise it is a challenge for overworked parents to ensure that their children are less sedentary and more active. Schools are generally not in a position to help. In 2011 the median Physical Education (PE) budget in elementary schools in the U.S. was $460/year. Many PE programs are optional, depending upon the grade. Some PE classes can even be taken online.

The implications of the epidemic of childhood obesity are staggering when one considers that obesity leads to many of the most debilitating and costly medical problems of our time. It is not uncommon today for a child to leave the pediatrician’s office with a diagnosis of Type II Diabetes, high blood pressure, a heart condition or joint deterioration. These diseases, which have historically been associated with middle age, are now showing up in younger and younger children. At the current rate of childhood obesity, it is estimated that the U.S. will have $344 billion in medical-related expenses driven by obesity and it’s complications by the year 2018 or 21% of medical costs. More importantly, today’s children will be the first generation since the Great Depression, projected to have a shorter lifespan than their parents.

Childhood Obesity Infographic

“While the medical costs and complications of childhood obesity are frightening, it could get worse. We don’t really know the extent to which these problems will impact the quality of life of individuals who suffer from chronic diseases so early in life, as this is an entirely new phenomenon. We know that depression, reduced earning power, infertility and isolation are common among adults who are obese. But what about individuals who have been obese since they were 3 or 4 and who suffer from Type II Diabetes when they are 10 or 11? What are the developmental issues at stake?” J. Renae Norton, 2012

And then there are the psychological costs. In a recent national survey of overweight sixth graders, 24 percent of the boys and 30 percent of the girls experienced daily teasing, bullying or rejection because of their size. The number doubles for overweight high school students with 58 percent of boys and 63 percent of girls experiencing daily teasing, bullying or rejection because of their size. The psycho-social conditions of overweight children and teens are depression, anxiety, social isolation and marginalization and low self-esteem. Obese children, as well as children who believe that they are overweight, are also at higher risk for suicide.

“The sad thing is that the problems plaguing America’s children are very preventable for parents in the know. Unfortunately, and through no fault of their own, most parents are not in the know, as the information they need is difficult to find and even more difficult to put into practice.” J. Renae Norton, 2012

Let’s Connect!

Take my new Eating Disorder survey!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2012, Dr J Renae Norton. //edpro.wpengine.com’

Sources:
Mean Body Weight, Height, and Body Mass Index, United States 1960-2002
Childhood Obesity in the United States
Fast Food Facts

Recipe: Grassfed Whipped Cream

“In my experience, clients that are in treatment for bulimia, binge eating disorder, anorexia or bulimarexia are typically faced with an increased risk of inadequate nutrition. To this end, I try to provide my clients and readers nutritious and delicious recipes to enjoy both during and after their recovery journey at ‘The Norton Center for Eating Disorders & Obesity’.”

Rich in CLA, Snowville Whipped Cream is one of my favorite guiltless pleasures. I use it in my “Grassfed Creamy Yogurt Fruit Topping“, on a bowl of fresh fruit, and as a dip for bananas (I usually eat slightly green bananas, to lower the glycemic load).

 

 

 

 

 

 

 

 

 

 


Snowville Whipped Cream

Ingredients
1 cup Snowville Whipping Cream
1/4 cup organic powder sugar or Coconut Secret Coconut Crystals (Coconut Crystals will give more of a caramel taste)
1/2 tbsp pure vanilla

Directions
In a glass bowl, beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak.
Add the sugar, beat until soft peaks form. Be careful not too overbeat!
Refrigerate, up to four hours.

Makes 6 servings.

Nutrition (per serving)
Calories – 190
Fat – 19 grams
Protein – 0 grams
Carbs – 6 grams

Let’s Connect!

Take my new Eating Disorder survey!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2012, Dr J Renae Norton. //edpro.wpengine.com

Characteristics of The Traditional Diet (as discovered by Dr. Weston A Price)

Dr Weston A Price

Dr Weston A Price

“I’ve been treating eating disorders (ED’s) and obesity for nearly 25 years and have always had good outcomes. My rate of success improved dramatically, however, when I discovered the critical role that processed food plays in causing as well as in preventing recovery from Anorexia, Bulimia, Bulimarexia, (a combination of the two) Binge Eating Disorder (BED,) Emotional Eating and Obesity. To this end, I find it of great importance to provide both my patients and readers with relevant nutrition information to aid in their recovery. You can view all my Nutrition, Fitness, and Health articles here.

Born in 1870, Weston A. Price was a dentist that was known for his discoveries in the relationship between nutrition, dental health, and physical health. Throughout the 1930s and 1940s, Price traveled to remote parts of the word that were virtually unaffected by western civilization to determine what type of diet was necessary to attain optimal health. Price found fourteen groups of people ranging from inhabitants of remote Swiss Valleys, South Sea Islanders and Eskimos that had perfect dental health, beautiful facial structure, excellent physical development, and virtually no degenerative diseases.

Price analyzed the diets of all fourteen groups of people and made a great discovery: although each groups varied greatly, dependent on geographic location, all the diets had some definite commonalities. All of their diets were the exact opposite of the “politically correct” nutrition standards, and of the guidelines set out in the food pyramid that is published by the USDA. Specifically, all of their diets:

  • Contained no refined or denatured foods or ingredients (refined sugar, high fructose corn syrup, white flour, canned foods, pasteurized/homogenized lowfat milk products, refined/hydrogenated vegetable oils, protein powders, artificial vitamins, food additives and colorings.)
  • Contained some sort of animal product, typically the entire animal was consumed (muscle meat, organs, bones, fats). Bones were consumed in the form of gelatin-rich bone broths
  • Had 4 times more minerals and water-soluble vitamins then that of that found in the Standard American Diet (SAD), and 10 times more fat-soluble vitamins from animal sources (Vitamin A, D and K2)
  • Contained some cooked foods, but all traditional cultures ate at least a portion of their animal foods raw (raw dairy, etc)
  • Incorporated foods that were high in food enzymes and beneficial bacteria from lacto-fermented foods.
  • Included grains, seeds and nuts that were prepared by soaking, sprouting, fermenting or naturally leavening to neutralize anti-nutrients
  • Contained between 30%-80% fat calories, only about 4% of these coming from naturally occurring polyunsaturated oils. The remaining fats were in the form of saturated and monounsaturated fats.
  • Had an equal amount of omega-3 and omega-6 essential fatty acids
  • Contained some salt
  • Made provisions for the health of generations to come. Pregnant women and children were provided with additional nutrient-rich animal foods

So, how can we integrate some of Weston A. Price’s findings into our diets? Here are some things that the Weston A. Price Foundation suggests you can do – keep in mind that while it may be difficult and in some cases unrealistic to follow all these guidelines 100% of the time, anything that you can integrate into your diet will offer health benefits.

  • Eat whole, unprocessed foods
  • Eat meat and animal products from grass-fed animals, which are rich in CLA
  • Eat wild-caught fish and shellfish from unpolluted water
  • Eat full fat dairy products (raw or fermented when available) from grass-fed cows
  • Use animal fats, specifically butter liberally
  • Use traditional vegetable oils only. This includes extra virgin olive oil, expeller-expressed sesame oil, small amounts of expeller-expressed flax oil, coconut oil, palm oil and palm kernel oil
  • Supplement with Cod Liver Oil
  • Eat fresh fruits and vegetables (organic, when possible)
  • Use properly prepared whole grains, legumes and nuts (soaked, sprouted or sour leavened)
  • Make fermented foods a regular part of your diet (examples include – kefir, miso, kimchee, sauerkraut, pickles, yogurt, sour cream – Bubbie’s brand of sauerkraut and pickles are properly fermented)
  • Incorporate bone broth into your diet on a regular basis
  • Use filtered water for cooking and drinking
  • Make your own salad dressing using raw vinegar, extra virgin olive oil and a small amount of expeller-expressed flax oil.
  • Use natural sweeteners in moderation (raw honey, maple syrup, maple sugar, date sugar, dehydrated cane sugar juice and stevia powder)
  • Use only unpasteurized wine or beer in strict moderation with meals
  • Cook only in stainless steel, cast iron, glass or good quality enamel
  • Use only natural, food-based supplements
  • Get plenty of sleep, exercise and natural light
  • Think positive thoughts and practice forgiveness

Let’s Connect!

Take my new Eating Disorder survey!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2012, Dr J Renae Norton. //edpro.wpengine.com’

Sources: The Weston A Price Foundation www.westonaprice.org

Recipe: Chicken Breast with Coconut Paprika Green Beans

Chicken Breast with Coconut Paprika Green Beans

“In my experience, clients that are in treatment for eating disorders such as bulimia, binge eating disorder, anorexia or bulimarexia are typically faced with an increased risk of inadequate nutrition. To this end, I try to provide my clients and readers nutritious and delicious recipes to enjoy both during and after their recovery journey at ‘The Norton Center for Eating Disorders & Obesity’.”

If you want a meal in 8 minutes that is mouth watering and really good for you, all you need is a chicken breast (Organic and free range), organic frozen green beans, some coconut fat and the right spices! Just look at that au jus and the fat glistening off of the beans. Yum!

1 heaping tbsp + 1 tsp extra virgin, unrefined coconut fat
1 organic, free-range chicken breast
Bourbon Barrel Bourbon-Smoked Paprika
garlic salt
garlic pepper
himalayan salt or sea salt
any other MSG-free seasonings that you love

1. In a cast iron (or stainless steel) frying pan, heat up coconut fat.
2. Wash and dry the chicken breast and place it in the hot coconut fat.
3. Coat both sides of the chicken breast with the fat.
4. Sprinkle both sides of the chicken with Bourbon Smoked Paprika, Garlic Salt, Garlic Pepper, Himalayan Salt or Sea Salt and any other seasonings that you love.
5. Brown on both sides and reduce heat. Put lid on pan.
DO NOT OVERCOOK THE CHICKEN – It only needs 7 or 8 minutes and just barely done to be the most mouthwatering
6. While the chicken is finishing: Microwave for 3 minutes organic frozen green beans.
7. Drain the beans and salt them and put a teaspoon of coconut fat on them and microwave them for 30 more seconds.
8. You can either throw the green beans into the frying pan to coat them with the delicious juices from the fried chicken or leave them in a ceramic bowl and throw the chicken and the juice on top of them like I did.

It is the smoked paprika that makes this dish so delicious!


Nutrition Information (using an 8 oz chicken breast, 2 cups of green beans)
Calories – 459
Fat – 23 g (all coconut fat)
Protein – 48 g
Carbs – 10 g
Fiber – 4 g

Let’s Connect!

Take my new Eating Disorder survey!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2012, Dr J Renae Norton. //edpro.wpengine.com’

News You Can Use – March 26 – April 1 2012

“As an Eating Disorder Professional, I know that many of my clients that are in treatment for Anorexia, Bulimia, Bulimarexia, Binge Eating Disorder or Obesity are overwhelmed by all the information in the news about our health. In hopes of relieving some of the stress this can inflict on both my patients and readers, I’ve highlighted some of the weekly health news that was of particular interest to all of us at The Norton Center for Eating Disorders and Obesity. From my eating disorder treatment center in Cincinnati, here is your news update for the week of March 26 – April 1 2012!”

FDA will not ban BPA in Food Packaging

What’s Inside the 26-ingredient School Lunch Burgers?

Hunger Games: 20 Tips to Teach Healthy Eating to Kids (and Ourselves)

How to Give Your 7-Year-Old Daughter an Eating Disorder

What are the Real Differences Between EPA and DHA?

Anxiety and Omega-3 Fatty Acids

Were there any news articles that you saw this week that really grabbed your attention? Leave a comment with a link. If the article helped you, it will likely help some of my other readers!

Let’s Connect!

Take my new Eating Disorder survey!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2012, Dr J Renae Norton. //edpro.wpengine.com’

The Norton Center: News You Can Use – March 18-26

News to help in your recovery from anorexia, bulimia, bulimarexia, binge eating disroder and obesity

“As an Eating Disorder Professional, I know that many of my clients that are in treatment for Anorexia, Bulimia, Bulimarexia, Binge Eating Disorder or Obesity are overwhelmed by all the information in the news about our health. In hopes of relieving some of the stress this can inflict on both my patients and readers, I’ve highlighted some of the weekly health news that was of particular interest to all of us at The Norton Center for Eating Disorders and Obesity. From my eating disorder treatment center in Cincinnati, here is your news update for the week of March 18 – 26 2012!”

Into the Wild Science of Sourdough Bread-Making

Intense Aromas Lead to Smaller Bites

Popcorn: The Snack with Even Higher Antioxidant Levels than Fruits and Vegetables

How to Feel Good When Things Go Bad

Gluten Sensitivity: Nonsense or New Disease?

Body Image: What Do Girls Need From Their Moms

When Teenage Dieting Does and Does Not Lead to Adult Overeating – The Latest Research on Binge-Eating

How Your Nose May Help with Portion Control

Food and the Brain: Antioxidants

5 Tips for Surviving the Supermarket with Your Children

Were there any news articles that you saw this week that really grabbed your attention? Leave a comment with a link. If the article helped you, it will likely help some of my other readers!

Let’s Connect!

Take my new Eating Disorder survey!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2012, Dr J Renae Norton. //edpro.wpengine.com’

News You Can Use – Feb 26 – March 4 2012


“As an Eating Disorder Professional, I know that many of my clients that are in treatment for Anorexia, Bulimia, Bulimarexia, Binge Eating Disorder or Obesity are overwhelmed by all the information in the news about our health. In hopes of relieving some of the stress this can inflict on both my patients and readers, I’ve highlighted some of the weekly health news that was of particular interest to all of us at The Norton Center for Eating Disorders and Obesity. From my eating disorder treatment center in Cincinnati, here is your news update for the week of Feb 26- March 4 2012!”

Kids Don’t Mind If You Put Veggies In The Cake

Don’t Believe the Lie: Organic Farming CAN feed the world

Combat High Blood Pressure with Yoga Exercises

The Top Ten Worst Sources of Aspartame

Organic Raw Dairy vs Pasteurized Milk (Infographic)

Aspartame Withdrawal and Side Effects Explained – How to Protect Yourself

Recipes for Health – Arugula Pina Colada Smoothie

The Benefits of Sadness – Why Sadness Isn’t Always Something We Should Seek to Avoid

Two Healthy Games for School Kids

The FDA (Sort of) Approves Industry’s Front Pack Nutrition Label

New Nutrition Labels, Now on Meat

More on Meat Labelling

 

Were there any news articles that you saw this week that really grabbed your attention? Leave a comment with a link. If the article helped you, it will likely help some of my other readers!

Let’s Connect!

Take my new Eating Disorder survey!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2012, Dr J Renae Norton. //edpro.wpengine.com’

Omega Fatty Acids, Explained.

Omega-3 Fatty Acids

Almonds are one source of Omega-3 Fatty Acids

“Making informed nutrition and fitness-related decisions can be somewhat overwhelming for those in therapy for eating disorders (anorexia, bulimia, bulimarexia, binge eating disorder) and obesity. To this end, I’ve compiled a set of handouts to provide handy reference guides to both my readers and clients. You can view all my Nutrition and Fitness Handouts here. Be sure to check back frequently, as I am always adding new handouts to my list!”

Omega Fatty Acids can be categorized as either Monounsaturated Fats or Polyunsaturated Fats. Omega-7 Fatty Acids and Omega-9 Fatty Acids are Monounsaturated, while Omega-3, Omega-5 and Omega-6 Fatty Acids are Polyunsaturated.

Omega-3 and Omega-6 Essential Fatty Acids

Omega-3 Fatty Acids are considered to be an Essential Fatty Acid; our bodies need them to function, but are not capable of self-producing. As a result, we need to obtain Omega-3 Fatty Acids from dietary sources. In addition to supporting the heart, brain and eyes, studies show that Omega-3s have a positive impact on:

  • Asthma
  • Diabetes
  • Arthritis
  • Osteoporosis
  • Some Cancers
  • Skin Disorders
  • High Cholesterol
  • High Blood Pressure
  • Attention Disorders
  • Depressive Disorders
  • Macular Degeneration
  • Digestive Difficulties

The most common Omega-3s are α-Linolenic acid (ALA), Eicosapentaenoic acid (EPA), and Docosahexaenoic acid (DHA). Some good food sources of Omega-3s include:

  • flaxseed/flaxseed oil
  • chia seeds
  • sardines
  • cod liver oil
  • nuts (walnuts, almonds, pistachios)
  • dark leafy greens
  • tuna and wild salmon

Like Omega-3 Fatty Acids, Omega-6 Fatty Acids are also an Essential Fatty Acid. Omega-6s improve hair and skin health. Additionally, studies show that Omega-6s are associated with:

  • regulating pressure in the blood vessels, joints and eyes
  • transporting oxygen from red blood cells to tissues
  • managing proper kidney function
  • dilating or constricting blood vessels
  • regulating muscles and reflexes
  • positive effect on diabetes, arthritis and skin disorders

The most common Omega-6 is Linoleic acid (LA). LA accounts for 85-90% of dietary sources of Omega-6. Some good food sources of Omega-6s include:

  • olives/olive oil
  • nuts
  • chicken
  • eggs
  • avocado
  • flaxseed/flaxseed oil
  • chia seeds
  • pumpkin seeds
  • acai berries

For a larger version of this chart, click HERE.

Omega-5, Omega-7, and Omega-9 – Non-Essential Fatty Acids

Omega-5, 7 and 9 Fatty Acids are Non-Essential Fatty Acids; our bodies need them to function but can produce them without receiving them directly from food. The majority of people get enough of these Omegas from dietary sources, so the need for supplementation is rare. As with all supplements, if you think you aren’t getting enough of these Omegas, you should always consult with your physician before supplementing.

Omega-5 Fatty Acids are believed to have a positive effect on weight-related cardiovascular health and blood sugar balance. Omega-5s can potentially ease the symptoms of menopause due to it’s phytonutrient content. The most common Omega-5s are Punicic Acid (PA) and Myristoleic Acid (MA). Some food sources of Omega-5 include:

  • full-fat grassfed dairy
  • tropical oils (coconut and palm)
  • saw palmetto
  • wild salmon
  • macadamia nuts
  • pomegranate seeds/oil

Studies show that Omega-7 Fatty Acids have a positive effect on healthy weight loss and bowel regularity. Due to the antioxidant and anti-aging properties, Omega-7s also play a rold in nourishing healthy cells, especially in the digestive tract. The most common Omega-7s are Vaccenic Acid (VA) and Palmitoleic Acid (PA). Common food sources are:

  • grassfed meat
  • full-fat grassfed dairy
  • wild-caught salmon
  • macadamia nuts
  • sea buckthorn berries

Omega-9 Fatty Acids are linked with healthy cardiovascular systems, healthy cholesterol levels, improved immune function and healthy blood sugar levels. The most common Omega-9s are Oleic Acid (OA), Eicosatrienoic acid (ETE), and Erucic acid (EA). Natural sources of Omega-9s include:

  • olives/olive oil
  • avocado
  • grassfed meat
  • nuts
  • sesame oil

Let’s Connect!

Take my new Eating Disorder survey!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2012, Dr J Renae Norton. //edpro.wpengine.com’

Sources:
photo used under a creative commons license
//www.ianrpubs.unl.edu/live/g2032/build/g2032.pdf

//www.ahrq.gov/clinic/epcsums/o3asthsum.htm
//www.ncbi.nlm.nih.gov/pubmed/16616147
//www.ncbi.nlm.nih.gov/pubmed/7490601
//www.ajcn.org/content/85/3/647.full
//www.ncbi.nlm.nih.gov/pubmed/12540506
//www.umm.edu/altmed/articles/omega-3-000316.htm
//www.ncbi.nlm.nih.gov/pubmed/17353568
//www.ncbi.nlm.nih.gov/pubmed/8339414
//www.ncbi.nlm.nih.gov/pubmed/15867048
//www.ncbi.nlm.nih.gov/pubmed/12888186
//www.ahrq.gov/clinic/epcsums/o3lipidsum.htm
//www.ehow.com/about_5420758_omega-benefits.html
//www.ianrpubs.unl.edu/live/g2032/build/g2032.pdf

Dear Mark: Mysterious Omegas and a Beginner’s Exercise Routine

Grains, Explained.

“Making informed nutrition and fitness-related decisions can be somewhat overwhelming for those in therapy for eating disorders (anorexia, bulimia, bulimarexia, binge eating disorder) and obesity. To this end, I’ve compiled a set of handouts to provide handy reference guides to both my readers and clients. You can view all my Nutrition and Fitness Handouts here. Be sure to check back frequently, as I am always adding new handouts to my list!”

Many of my readers and patients have asked me how to choose healthy grains. As a general rule, I believe in eating foods that are as close to their natural state as possible. This makes ‘ancient grains’ a perfect choice. ‘Ancient grains’ are grains or seeds that have not been genetically modified – they are completely unaltered by plant science. They have not been bred to be easier to grow, harvest, process and refine; to increase yield; or to have favorable commercial baking characteristics.

To help you choose healthy grains, I’ve created a “grain cheat sheet” to have on hand in the kitchen or even at the grocery store, to make cooking and shopping easier. For a print-friendly version, click here.

Let’s Connect!

Take my new Eating Disorder survey!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2012, Dr J Renae Norton. //edpro.wpengine.com’

Sources:
photo used under creative commons license by flickr user rigues
Vitality Magazine – Ancient Grains for the Modern Table
All nutrition information from’My Fitness Pal’

Mercury in Seafood. Is it Really Unsafe?

“Making informed nutrition and fitness-related decisions can be somewhat overwhelming for those in therapy for eating disorders (anorexia, bulimia, bulimarexia, binge eating disorder) and obesity. To this end, I’ve compiled a set of handouts to provide handy reference guides to both my readers and clients. You can view all my Nutrition and Fitness Handouts here. Be sure to check back frequently, as I am always adding new handouts to my list!”

We’ve all seen headlines like this in the media, warning against the dangers of the mercury content of seafood. Are headlines like this completely true? Is eating a diet rich in fish truly going to lead to mercury toxicity?

Looking exclusively at the mercury content of fish is an inaccurate measure of “the dangers” of eating fish. In order to be accurate, it is essential to look at the big picture. Are there other components that play a role in the way our bodies process mercury? Let’s investigate.

Aside from mercury, what other important element does fish contain? Selenium! The USDA has released a report of the best food sources of selenium. Out of the top 25 food sources, 16 of these were fish.

Selenium is sort of a “magnet” to mercury. When we consume mercury with selenium, the mercury seeks out the selenium and binds to it. This binding makes it impossible for the mercury to bind to anything else in our body, such as brain tissue, organ tissue etc. Dr Nicholas Ralston, a top researcher in the “Selenium-Mercury” relationship in fish and seafood explains it like this:

“Think of dietary selenium as if it were your income and dietary mercury as if it were a bill that you need to pay. Just as we all need a certain amount of money to cover living expenses such as food and rent, we all need a certain amount of selenium … Only one major study has shown negative effects from exposure to mercury from seafood, and that seafood was pilot whale meat. Pilot whale meat is unusual in that it contains more mercury than selenium. When you eat pilot whale meat, it’s like getting a bill for $400 and a check for less than $100. If that happens too much, you go bankrupt. On the other hand, if you eat ocean fish, it’s like getting a check in the mail for $500 and getting a bill for $25. The more that happens, the happier you are.”

The Western Pacific Regional Fishery Management Council, released a really useful chart that shows the ratio of selenium:mercury content in the most commonly eaten types of fish. Print it out, put it on your fridge, refer to it often, eat fish!

For a printable version of this chart click here.

Let’s Connect!

Take my new Eating Disorder survey!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2012, Dr J Renae Norton. //edpro.wpengine.com’

Sources:
//www.wpcouncil.org
//www.nal.usda.gov

News You Can Use – Jan 22 – 29 2012

News You Can Use

“As an Eating Disorder Professional, I know that many of my clients that are in treatment for Anorexia, Bulimia, Bulimarexia, Binge Eating Disorder or Obesity are overwhelmed by all the information in the news about our health. In hopes of relieving some of the stress this can inflict on both my patients and readers, I’ve highlighted some of the weekly health news that was of particular interest to all of us at The Norton Center for Eating Disorders and Obesity. From my eating disorder treatment center in Cincinnati, here is your news update for the week of January 22-29 2012”

Deception Diet: How Optical Illusions Can Trick Your Appetite
Why McDonald’s In France Doesn’t Feel Like Fast Food

Think Positive (Seriously, it could lead to healthier behavior!)
One More Reason Not to Eat Microwave Popcorn: Vaccine Effectiveness
Prisoners Lawsuit Against Soy Products Given Green Light by Judge
Raw Milk Vending Machines Growing in Popularity Across Europe

Were there any news articles that you saw this week that really grabbed your attention? Leave a comment with a link. If the article helped you, it will likely help some of my other readers!

Let’s Connect!

Take my new Eating Disorder survey!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2012, Dr J Renae Norton. //edpro.wpengine.com’

Your Health in the News – Dec 12 – 19

News You Can Use

“As an Eating Disorder Professional, I know that many of my clients that are in treatment for Anorexia, Bulimia, Bulimarexia, Binge Eating Disorder or Obesity are overwhelmed by all the information in the news about our health. In hopes of relieving some of the stress this can inflict on both my patients and readers, I’ve highlighted some of the weekly health news that was of particular interest to all of us at The Norton Center for Eating Disorders and Obesity. From my eating disorder treatment center in Cincinnati, here is your news update for the week of December 12-19 2011.”

Were there any news articles that you saw this week that really grabbed your attention? Leave a comment with a link. If the article helped you, it will likely help some of my other readers!

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.© 2011, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.Please credit ‘© 2011, Dr J Renae Norton. //edpro.wpengine.com’

Following Feng Shui in Your Kitchen Helps You Maintain a Healthier Lifestyle

A Feng Shui Calculator

photo used under a creative commons license

For many families, the kitchen is the heart of the home. It’s the place we gather together to receive nourishment, to share the events of the day and to celebrate. Creating an environment that is bright, clean, and cheerful influences the energy of the food as you prepare it and eat it. A healthy lifestyle begins in the kitchen. Therefore, maintaining this space is essential to you and your family’s wellness.

The best colors for the kitchen are those that support your health and nutrition. Use yellow to symbolize sunshine, green for healing, blue to calm and white or cream for a clean palette. Terracotta and rich browns will ground the space. Use dark or bright colors such as red, orange and black as accents.

A sunny kitchen filled with flora encourages happy and healthy energy to permeate the space. You can place plants in the room’s corners, on top of the refrigerator, and between the stove and sink to add harmony and healing to the eating area. Microwaves are not recommended. They emit electromagnetic fields and kill the nutrients in many foods. If you own one, place a plant near it to counteract some of these harmful effects.

The kitchen should have an abundance of natural sunlight and fresh air. A garden window will provide more light and space for plants. Also, in general mirrors are advantageous when placed in the kitchen. They increase the light, open up the room and double the fortunate energy of the food and stove. Mirrors will expand and multiply all joyous occasions that take place in the kitchen.

The sink and the refrigerator are the water elements in the kitchen. As is true in the bathroom, you should keep the sink drains closed or covered with stoppers when not in use. Make sure the countertops are clean and cleared of color including spices, appliances, bills, containers and condiments. These impede calm cooking conditions.

An orderly kitchen promotes successful, enjoyable cooking. Knowing the exact location of each ingredient and kitchen accessory is a pleasure. Cleaning out the pantry is a great way to begin. Discard expired and unused foods and vitamins, old pots and pans, broken appliances, and tarnished utensils. Definitely get rid of those warped, lidless plastic containers! By splurging for new ones, you can avoid a lot of frustration.

Also, to relax the kitchen energy, clear your refrigerator of photos, magnets, greeting cards, invitations, and flyers. A chaotic looking refrigerator causes excessive stimulation and a feeling of being overwhelmed. Feel free to hang a couple of colorful magnets or cards with inspiring quotes, but keep it simple. As for the inside, clean it often. Like the pantry, you should throw out spoiled goods and organize your food in colorful bowls and plastic ware; keep fruit and vegetables in clear glass containers so the natural color shines through. The refrigerator should emanate fresh, healthy energy and be filled with nourishing food.

Finally, do not place the garbage can in a prominent corner of the kitchen. Instead, hide it inside the pantry or under the sink. Make sure it has a lid to contain the dirty energy. Take the garbage out as often as possible. In addition, cleaning supplies, mops, brooms, and chemicals should be kept in a cabinet, not in view.

Here is a Feng Shui color chart to explain the feelings and atmospheres different color’s can create:

Red……..……..Pink …..….. Orange….Green….. …. Yellow

Passion Love Enthusiasm Harmony Optimism
Courage Sweetness Joy Beginnings Focus
Power Uplift Exuberance Prosperity Communication
Wealth Happiness Interaction Nature Sunshine
Motivation Tenderness Fun Growth Inspiration
Fame Enticement Captivation Healing Fidelity

 

Gold…..….. Blue…. Violet……Brown… Black………..White

Wealth Imagination Intuition Solidity Strength Purity
Wisdom Calm Devotion Warmth Elegance Innocence
Luxury Serenity Respect Practicality Protection Faith
Abundance Relaxation Peace Diligence Sophistication Benevolence
Sparkle Compassion Spirituality Reliability Intelligence Honesty
Influence Ocean Awareness Patience Shrewdness Grace

Let’s Connect!

Take my new Eating Disorder survey!

Like me on Facebook

Twitter @drrenae

Contact Dr Norton by phone 513-205-6543 or by form

Inquire about booking Dr Norton for a speaking engagement

Read About Dr Norton

View video about Dr Norton

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2011, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2011, Dr J Renae Norton. //edpro.wpengine.com’

Sources:

Barrett J, Steenburgen M. Feng Shui Your Life. New York, NY: Sterling Publishing, 2003.

 

/td

17 Most Important Foods to Eat Organic

1. Baby Food. The very young are extraordinarily susceptible to pesticides. Here are some organic baby food brands, Earth’s Best, Tender Harvest, and Healthy Times, which are available for your baby’s safety and health. Or better yet, make your own baby food by cooking and pureeing organic produce. See “Make Your Own Baby Food”.

2. Strawberries. Enjoy them while they are in season from local organic farms or buy frozen organic strawberries from your local whole market.

3. Rice. Domestic rice has mega-doses of pesticides, and now, the chemicals companies are producing “pharm” rice a crop used to produce and store pharmaceuticals. Buy organic rice where you can find it! Store it in an airtight container. It stores very well.

4. Green and Red Bell Peppers. Super sources of Vitamin C, but wrought with pesticides if grown “conventionally”. Buy organic, or, better yet, grow your own. Seeds of Change has a plethora of organic seeds, and pepper plants prove to be a hardy bunch!

5. Got Milk? We hope not, at least, not from conventionally raised cows. Today’s commercial brands are loaded with antibiotics and growth hormones. Make sure your milk and other dairy is from organically-fed cows without the extra rBST, rBGH and antibiotics.

If you are feeding your child goat milk, and/or goat products, be aware that our science community has now genetically-mutated a goat to spin silk in her milk. See the New Scientist article.

6. Corn. Corn is typically not a scale tipper when it comes to pesticide residues. But, take into account that 75- 90% of all domestic corn has been genetically-modified, that the average American eats 11 pounds of it, that most cooking oils include corn oil, and that most everything is sweetened with corn syrup, and suddenly, buying organic corn and corn products, makes more than a little sense. Eat local organic corn in season and freeze some for later, or, leave some kernels to dry, and plant them in the spring.

7. Bananas. This tropical favorite has a short window of ripeness and a very long distance to market (quick, how many local banana farms does your town have?). All of which adds up to a lot of heavy chemical dousing along the way.

8. Green Beans. Over 60 different pesticides are used on green beans. Even beans used in baby food have been found to be contaminated.

9. Peaches. Nothing beats a peach. Until you realize that they often have the highest rates of illegally-applied pesticides. Isn’t that just peachy . . .

10. Apples. A decade after the dangers of Alar were exposed, apples are still soaked in pesticides. Put only organic apples in your pie.

11. Cherries. Cherries, so expensive, so rich, so fabulous, . . . so heavily doused in poison. Make sure that the cherries in your Cherries Jubilee or Bing Cherry Ice Creams are as clean and wonderful as they were meant to be.

12. Celery. Why would anyone think of spraying the heck out of that innocuous little stem vegetable?! But they do. Stay organic, the taste of organic celery will amaze you and make you a celery-nibbler once again.

13. Apricots and Grapes. Apricots, Peaches and Grapes, what would summer be without them? Less toxic! Keep conventionally grown fruits and veggies, and their pesticide residuals, out of your system or minimize them with a vegetable rinse, such as the one by Healthy Harvest.

14. Soybeans. If you are not yet a label-reader, it is time to start. Everything you buy, from bread to cookies to crackers to margarine to dry mixes, has some sort of soy product in it. Most soybean in the USA is genetically-modified. So, why the fuss over modified soy?

Monsanto, in an effort to increase the use (and profit potential) of Round-Up Ready, spliced the herbicide into soybean plant DNA. Two problems with this action.

1) No matter what you or I do, we can never wash RoundUp Ready herbicide off the soybean–ever. It is “permanently imbedded”.

2) It appears that soy increases production of estrogen. High estrogen levels facilitate the potential for contracting various cancers and for hastening puberty in young children. Although the jury is still out on whether soy consumption, in general, is beneficial, or whether only fermented soy should be consumed, never, we mean NEVER, consume foods laced with poisons.

15. Potatoes. Mashed potatoes are delicious and worth the calories, unless they’re laden with pesticides or have been genetically-modified.

When genetically modified, potatoes impair the immune system and shrink the brain, liver and heart.

So, mash a clean, real, organic potato and forgo the new-fangled monstrosity.

Got soft, green-sprouting organic potatoes? Don’t toss them,bury them!

16. Raisins. Concentrated little grapes, concentrated levels of pesticides.

17. Cucumbers. Ever wonder why this delicious crisp vegetable was loosing its appeal on your palate? Yep! The answer is, once again, pesticides. The answer to pesticides, is, once again, go organic, or grow your own.

Sources:

Kids Organics – Most Important Foods to Eat Organic (//kidsorganics.com/10%20Most%20Important%20Foods%20to%20Eat%20Organic.htm)

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2011, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2011, Dr J Renae Norton. //edpro.wpengine.com’

Prevention: Getting Your Child Off the Couch

childhood obesity treatment cincinnati

Currently in the United States we are experiencing an epidemic of obesity, especially among children. The fastest growing age group is from 2-5 years old. Many of my patients started out as overweight children.

According to the Center for Disease Control (CDC), the percentage of overweight children 2-5 years of age has doubled, with one in four pre-schooler’s being overweight or at risk for obesity. Fifty percent of these children will become obese adults. Prevention requires reaching children before the age of 6.

Here are a few tips to help your child be more active. Organized sports are great, but not all children are comfortable with competitive activities or they just get burned out on them. That can turn them off to being physically active, sometimes for good.

There are lots of other activities your child may enjoy besides organized sports. Your best bet is to lead by example and keep it simple. It doesn’t have to cost a lot of money to keep your child active but it may require some creativity and it does take time. For busy parents, that means making the most of every opportunity. For example, little children love to help with things like vacuuming or gardening. It won’t be as efficient, but it teaches them good habits and gets them off the couch.

Probably the single most important thing that you can do is limit the amount of time your child spends in front of the TV, and/or with electronic devices such as Game Boys and computers. These devices keep your child absorbed for long periods of time during which there is no physical activity. There is a growing body of research suggesting that the over use of electronics compromises neurological development and can lead to sleep disturbances, excessive aggression and even wrist and back injury. And of course, we know that the lack of activity is a key factor in the increased incidence of obesity.

Here are some other activities that may interest your child:

• Riding a bike – ride with them if you can. The best thing you can do is set an example!
• Climbing on a jungle gym – If you don’t have one, they are in almost every park today.
• Jumping rope – this can even be done in-doors if you have a basement.
• Playing hopscotch – can also be done indoors on a foam version of this old time favorite
• Bouncing a ball, throwing a ball, hitting a ball…children love balls
• Dancing – my grandsons (a 3 year old and a 14 month old) become hysterical when we dance together. We can do it on and off for hours to the beat of pop music. We even “seat dance” during long car rides. You can teach a 2 year old to “raise the roof” which provides more exercise than you might think.
• Shooting hoops – you can now get back-boards that are adjustable for younger children and simply grow with them. If that isn’t in the budget, many parks have hoops, just bring your own basketball
• A trampoline – either an in-door or an out-door version, is a great way for kids and their parents to get exercise in a confined space
• Hiking is a great family activity – or barring a convenient place to hike, walk with your child to a nearby store instead of driving

In general, the more fun it is, the more likely they are to engage. For example, little children love running through water sprinklers, even the ones who don’t enjoy swimming. They can get plenty of exercise at a water-playground, which more and more parks have instead of pools. Or you can purchase an attachment for your backyard hose that many children find delightful.

Maybe your child doesn’t like organized sports such as basketball, soccer, soft-ball or tennis. Let him or her kick the soccer ball around in the park, or hit a tennis ball against the garage or play a game of PIG with you at a local park. Parents tend to lose sight of why children need sports in their life. They need the exercise. Yes they need to learn self-discipline and sportsmanship and how to be a part of a team, but too often the pressure to be great at all of these things backfires and the child’s self-image is damaged. Some children turn to food as a way of compensating for low self-esteem. Others decide that they are inadequate when it comes to sports and refuse to engage in any physical activities as teenagers and young adults.

The idea, especially for little children, is for them to have fun using their bodies and being creative when it comes to entertaining themselves. If you are a city dweller and your child does not have access to a soccer field, but you live on a street where there isn’t much traffic, help the neighborhood children organize a street ball or sand lot game. Children learn a lot about cooperation and teamwork when they are the ones responsible for organizing their free time.

This is all easier if you start them off on the right foot, i.e. when they are very small. But don’t worry if you haven’t. There is no time like the present. Start slow and keep trying. You couldn’t make a better investment in your child’s health and well-being!

Sources:

Centers for Disease Control and Prevention – Childhood Obesity Facts (//www.cdc.gov/healthyyouth/obesity/facts.htm)

Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2008, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2008, Dr J Renae Norton. //edpro.wpengine.com’

Scrambled Eggs with Onions + Peppers

eating disorder recovery recipes

This recipe serves: 4
Preparation time: 5 minutes
Cooking time: 5 minutes

INGREDIENTS
1 teaspoon coconut oil
1/2 cup diced organic red bell pepper
4 tablespoons diced organic Vidalia onion
4 large organic, pastured, eggs
salt to taste
freshly ground black pepper
2 tablespoons chopped parsley

COOKING INSTRUCTIONS

1. Heat the oil in an 8″ non-stick frying pan over medium-high heat.
2. Add the peppers and onions to the pan and cook for about 2 minutes. Remove the vegetables and set aside. Wipe the pan clean so that it can be reused for the eggs.
3. Whisk the eggs with the salt and pepper until well blended.
4. Pour the eggs and vegetables into the frying pan and stir constantly over low heat with a rubber spatula. When the eggs begin to get firm, add the parsley and continue stirring.
5. When the eggs have reached the desired degree of doneness, put them on warm plates and serve immediately.

NUTRITION INFO (per serving)
Calories 84
Total Fat 5 g
Saturated Fat 1 g
Protein 7 g
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sodium 113 mg

Percent Calories from Fat 54%
Percent Calories from Protein 33%
Percent Calories from Carbohydrate 14%

Kimchee, Spinach & Goat Cheese Frittata

//whats4dinnersolutions.com/2010/11/16/spinach-feta-frittata/

//whats4dinnersolutions.com/2010/11/16/spinach-feta-frittata/

INGREDIENTS

5 large eggs
2-3 ounces fresh organic spinach, coarsely chopped
About ½ cup kimchee
About 2 ounces organic goat cheese, crumbled
1/2 cup Snowville or Trader’s Point Grassfed whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon *coconut oil (why coconut oil?)

Preheat oven to 350 degrees. Whisk the eggs and milk in a medium large bowl and season with salt and pepper. Add the spinach and kimchee and stir. Heat the oil on a 6-9 inch oven safe skillet (smaller if want a thicker frittata, larger for a thinner one) over medium high heat. Make sure oil coats entire surface and then pour in the egg mixture. Cook for 1 or 2 minutes, gently stirring the egg mixture and pushing away from the edges. Add the chevre evenly across the top. Transfer pan to the oven and cook 4 to 6 minutes (depending on how thick the frittata is) until eggs are just firm. Let sit at least five minutes before trying to pull the sides away from the pan, gently, with a spatula. Cut into wedges and serve immediately.

Makes one 8 inch frittata or 3-4 servings

NUTRITION INFO

Calories: 184
Fat: 14g
Protein: 12g
Carbohydrates: 3g

Spinach Turkey Meatloaf

//www.flickr.com/photos/56832361@N00/

//www.flickr.com/photos/56832361@N00/

20 oz Organic ground Turkey Breast
3/4 c organic salsa
1 c chopped organic onion
1 c frozen organic spinach (thawed)
2 organic, pastured, egg whites
1/3 cup organic old fashioned oats
1 tsp paprika
2 tbsp organic mustard
black pepper
2 tbsp coconut amino ‘soy’ sauce

In a medium bowl, combine ground turkey, salsa, onion, spinach, egg whites, paprika, 1 tbsp mustard, 1 tbsp “soy” sauce.
Mix until well incorporated.
Press into greased loaf pan.
Mix remaining mustard and soy sauce. Spread over meatloaf.
Bake at 350°F for 45-60 min, until cooked through.

Daikon Relish

photo used under creative commons license, flickr user mr and mrs stickyfingers

photo used under creative commons license, flickr user mr and mrs stickyfingers

1. Dice Daikon radish, cucumber and carrots in equal amounts (small squares are best but not grated) and combine

2. Pour rice vinegar over to cover

3. Salt and pepper (garlic pepper)

4. 1 to 2 capfuls of garlic juice (teaspoon of olive oil optional)

Combine ingredients and refrigerate for several hours turning every once and awhile and enjoy. Gets better as it ages.

Grilled Tomato Salsa

//www.flickr.com/photos/ginnerobot/

//www.flickr.com/photos/ginnerobot/

This recipe makes: 2 cups

Preparation time: 10 minutes

Cooking time: 15 minutes

INGREDIENTS

4 ripe organic plum tomatoes, cored

1 medium organic vidalia onion, peeled and sliced into 1/2-inch slices

1 jalapeño pepper

1/2 cup chopped, fresh cilantro leaves

Salt to taste

Freshly ground black pepper

1/4 teaspoon coconut sugar, or to taste

COOKING INSTRUCTIONS

1. Preheat the grill to high.

2. Grill the whole tomatoes and whole jalapeño on all sides until they are evenly charred. Grill the onion slices until they are lightly charred on both sides. Cut the jalapeño in half and remove the seeds.

3. Place the tomatoes, seeded jalapeño, onion, and cilantro in a blender and puree. Season with salt, pepper and sugar. Chill.

The salsa can be made ahead of time and stored in the refrigerator for up to 1 week.

NUTRITION INFO

Serving Size: 2 tablespoons

Calories 11

Protein 0 g

Total Carbohydrate 3 g

Dietary Fiber 1 g

Sodium 40 mg

Total Fat 0 g

Saturated Fat 0 g

Percent Calories from Fat 8%

Percent Calories from Protein 13%

Percent Calories from Carbohydrate 78%

Chilled Artichokes with Champagne Vinaigrette

//summertomato.com

//summertomato.com

This recipe serves: 2

Preparation time: 10 minutes

Cooking time: 40 minutes

INGREDIENTS

2 large artichokes

2 teaspoons Champagne vinegar

2 teaspoons fresh lemon juice

1 teaspoon finely chopped shallots

1 tablespoon macadamia nut oil

salt to taste

freshly ground black pepper

COOKING INSTRUCTIONS

1. Slice about 1 inch off the top of each artichoke and trim the stems. Remove the tough outer leaves and trim any sharp, thorny leaf tips with scissors.

2. Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Meanwhile, prepare an ice bath.

3. Place the artichokes on the rack (stem end down) and steam uncovered, until the bottom is tender and the outer leaves can be pulled off easily, about 30 to 40 minutes.

4. Remove the artichokes with a large spoon and plunge them into the ice bath. Drain and refrigerate until serving time. Turn the artichokes upside down and leave them upside down in the refrigerator so that all of the water drains from the leaves. The artichokes can be cooked in advance and stored in the refrigerator for up to 2 days.

5. In a small bowl, whisk the Champagne vinegar and lemon juice together. Add the shallots and slowly whisk in the oil. Season with salt and pepper to taste. The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.

6. Serve the artichokes with a little bowl of vinaigrette to dip the leaves in.

NUTRITION INFO

Serving Size: 1 artichoke with vinaigrette

Calories 185

Total Fat 7 g

Saturated Fat 1 g

Protein 3 g

Total Carbohydrate 27 g

Dietary Fiber 3 g

Sodium 360 mg

Percent Calories from Fat 35%

Percent Calories from Protein 7%

Percent Calories from Carbohydrate 58%

Turkey Vegetable Meatloaf

//www.flickr.com/photos/56832361@N00/

//www.flickr.com/photos/56832361@N00/

INGREDIENTS

1 lb organic ground turkey

1 lb grassfed beef

½ organic onion, diced

½ bag organic frozen spinach leaves

½ cup organic old fashioned oatmeal or ½ cup cooked quinoa

1 can drained organic garlic and basil diced tomatoes (MSG Free)

¼ cup Organic BBQ sauce (MSG Free)

2 organic, pastured eggs

2 tsp garlic juice

1 tsp bourbon smoked paprika

Pinch of red pepper, sea salt, garlic salt, and garlic pepper

2 tbs coconut oil

COOKING INSTRUCTIONS

Sauté tomatoes, onion, spinach, herbs and spices in 2 tablespoons of coconut oil. Let cool.

In a large bowl, mix 2 eggs and meats until they are combined (use wide pronged fork).

Add sautéed ingredients.

Grease 2 small pans with coconut oil.

Bake at 325 for 40 minutes.

Then, pour ¼ cup BBQ sauce on top and bake for another 5-10 minutes.

NUTRITION INFO

Calories: 257

Fat: 10.7 g

Carbohydrates: 9.8 g

Protein: 29 g

Springtime Pilaf with Asparagus and Salmon

//www.flickr.com/photos/stuart_spivack/

//www.flickr.com/photos/stuart_spivack/

This recipe serves: 6

Preparation time: 35 minutes

Cooking time: 20 minutes

INGREDIENTS

4 salmon fillets about 1 inch thick (1 ½ lbs.), broiled

1 tablespoon coconut oil

2 ½ cups (1-inch) diagonally cut asparagus

2 cups cooked brown rice (properly prepared)

1 ½ cup fresh or frozen organic, peas, thawed

½ cup bone broth

2 tablespoons parsley, chopped

2 tablespoons fresh chives, chopped

1 tablespoon lemon juice

1/4 teaspoon freshly ground black pepper

COOKING INSTRUCTIONS

1. Preheat the broiler. Place salmon on a broiler pan coated with coconut oil.

2. Broil 8 minutes or until fish flakes easily when tested with a fork. Remove from the oven and set aside.

3. In a large skillet add the oil and asparagus. Cook the asparagus over medium-high heat until tender, stirring occasionally.

4. Stir in the rice, peas, and broth.

5. Cook for 1 minute before adding the salmon, parsley, and remaining ingredients. Cook 2 minutes or until thoroughly heated.

NUTRITION INFO

Serving Size: 1/6 recipe

Calories 257

Protein 27 g

Total Carbohydrate 20 g

Dietary Fiber 3 g

Sodium 95 mg

Total Fat 7 g

Saturated Fat 0 g

Cholesterol 85 mg

Percent Calories from Fat 26%

Percent Calories from Protein 42%

Percent Calories from Carbohydrate 32%

Pineapple Barbecued Shrimp Skewers

//www.flickr.com/photos/clotee_allochuku/

//www.flickr.com/photos/clotee_allochuku/

This recipe serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

INGREDIENTS

1/4 cup organic barbecue sauce (MSG Free)

1/2 cup pineapple juice

2 tablespoons lime juice

2 tablespoons chopped, fresh cilantro leaves

1 pound large shrimp, peeled and deveined

1 ripe pineapple, peeled, cored and sliced into 2-inch chunks

4 metal or bamboo (soaked in water) skewers

COOKING INSTRUCTIONS

1. In a mixing bowl, combine the barbecue sauce, pineapple juice, lime juice and cilantro. Pour half of the pineapple-barbecue sauce mixture into a resealable bag, add the shrimp and marinate for 15 to 30 minutes. (Reserve the remaining sauce mixture for basting and serving.)

2. Preheat the grill to medium-high.

3. Remove the shrimp from the marinade, discarding the leftover marinade. Skewer the shrimp and pineapple onto the skewers. Grill the skewers on both sides until the shrimp are just cooked through, about 3 to 4 minutes per side. While the skewers are cooking, brush them with some of the reserved sauce.

4. Serve the skewers with the extra pineapple-barbecue sauce for dipping.

NUTRITION INFO

Serving Size: 1/4 pound of shrimp plus pineapple

Calories 201

Total Fat 2 g

Saturated Fat 0 g

Protein 25 g

Total Carbohydrate 2 g

Dietary Fiber 0 g

Sodium 276 mg

Percent Calories from Fat 9%

Percent Calories from Protein 48%

Percent Calories from Carbohydrate 43%

Marinade/Infusion for Meat, Fish, Poultry and Pork Tenderloins

//www.flickr.com/photos/wwworks/

//www.flickr.com/photos/wwworks/

I tend to stick with organic and/or free range protein and stay away from farm-raised fish and livestock that has been given antibiotics or hormones. I also stick with the tenderloins as they have the least amount of overall fat, and no trans fat.

INGREDIENTS

½ cup olive oil

1 tsp. Garlic juice

Garlic Pepper (MSG Free)

Salt

COOKING INSTRUCTIONS

Mix this up in a small bowl and swish the piece of meat/fish or turkey in it until covered. Freeze, let sit in fridge for a few hours, or use immediately.

When I make this infusion for fish, I substitute Coconut Secret Coconut Aminos for salt.

Grilled Pomegranate Chicken with Cucumber Relish Recipe

//www.vietworldkitchen.com/blog

This recipe serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

INGREDIENTS

1 cup peeled, seeded and chopped organic cucumber

1 cup chopped fresh organic tomatoes

1/4 cup diced organic red onion

1 tablespoon chopped fresh mint leaves

zest and juice of 1 lemon

salt to taste

freshly ground black pepper

4 boneless, skinless, organic chicken breasts, about 4 to 6 ounces each

2 tablespoons pomegranate juice concentrate

1/4 teaspoon ground cinnamon

1/4 teaspoon coconut palm sugar

1/2 cup grassfed greek yogurt

COOKING INSTRUCTIONS

1. In a mixing bowl, combine the cucumber, tomato, red onion, mint, lemon zest and lemon juice. Season with salt and pepper and refrigerate.

2. Preheat the grill to medium-high.

3. Season the chicken with salt and pepper. Grill the chicken on one side for 6 minutes, turn, brush with pomegranate juice concentrate and continue grilling until the chicken is cooked through.

4. In a small dish, combine the cinnamon and sugar. Brush the cooked chicken with more pomegranate juice and sprinkle it with cinnamon-sugar mixture.

5. Serve the chicken with a large spoonful of cucumber relish and an optional dollop of yogurt or sour cream.

NUTRITION INFO

Serving size: 1 chicken breast with relish (without yogurt)

Calories 276

Total Fat 9 g

Saturated Fat 2 g

Protein 32 g

Total Carbohydrate 16 g

Dietary Fiber 2 g

Sodium 96 mg

Percent Calories from Fat 27%

Percent Calories from Protein 48%

Percent Calories from Carbohydrate 24%

Grilled Eggplant Roll-Ups Stuffed with Goat Cheese

food.unl.edu/localfoods/discover-seasonal-cooking

food.unl.edu/localfoods/discover-seasonal-cooking

This recipe serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

INGREDIENTS

2 cups organic spinach leaves washed

salt to taste

freshly ground black pepper

8 slices eggplant, sliced lengthwise about 1/4″ thick

1/4 cup organic goat cheese

1 tablespoon chopped parsley

8 strips roasted red bell peppers, cut 1/4″ wide

For the sauce:

1 tablespoon coconut oil

1 tablespoon chopped shallots

1/4 cup fresh, chopped organic tomatoes

1/4 cup balsamic vinegar

COOKING INSTRUCTIONS

1. Preheat the grill to medium and the oven to 350°F.

2. Heat 1 teaspoon of the coconut oil in a skillet. Add the spinach and a pinch each of salt and pepper and toss in the pan for about 1 minute. Remove from the pan and let cool.

3. Brush the eggplant slices with olive oil and season with salt and pepper. Grill for 1 to 2 minutes on each side, taking care not to overcook.

4. Mix the goat cheese and parsley together. Season with salt and pepper. Shape the cheese into 8 cork-sized pieces.

5. To assemble: On the top of each slice of eggplant, place a strip of pepper, a few leaves of spinach, and a “cork” of cheese. Begin with the wide end of the eggplant and roll toward the narrow end. Place on a lightly oiled cookie sheet, seam side down.

6. Warm the roll-ups in the oven until thoroughly heated, about 8 to 10 minutes, longer if they have been refrigerated. While the roll-ups are warming, make the sauce.

For the sauce:

1. Heat the coconut oil in a small skillet over low heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the balsamic vinegar. Add the tomatoes and toss for 1 minute. Bring to a boil. Remove from the heat.

2. Place 2 roll-ups on each plate. Spoon sauce over the top and serve.

NUTRITION INFO

Serving size: 2 roll-ups

Calories 213

Total Fat 16 g

Saturated Fat 4 g

Protein 5 g

Total Carbohydrate 14 g

Dietary Fiber 5 g

Sodium 232 mg

Percent Calories from Fat 65%

Percent Calories from Protein 9%

Percent Calories from Carbohydrate 26%

Linguine with Chicken, Sun-Dried Tomatoes, Basil, and Pine Nuts

//www.flickr.com/photos/71284893@N00/

//www.flickr.com/photos/71284893@N00/

This recipe serves: 4

Preparation time: 15 minutes

Cooking time: 15 minutes

INGREDIENTS

1 pound boneless, skinless organic chicken cutlets, cut into strips

salt to taste

freshly ground black pepper

2 tablespoons *coconut oil

2 cloves organic garlic, minced

1/4 cup dry white wine

1 cup sun-dried tomatoes, rehydrated and sliced

1 cup chicken bone broth

1/4 cup basil leaves, chopped

1/4 cup toasted pine nuts

2 tablespoons fresh lemon juice

3/4 pound Jovial Foods Einkorn Linguine

COOKING INSTRUCTIONS

1. Bring a large pot of salted water to a boil for the pasta.

2. Season the chicken with salt and pepper. Heat the coconut oil in a large nonstick skillet over high heat and sauté the chicken on both sides until it is golden brown. Add the garlic and cook for 1 minute more. Transfer the chicken to a warm plate and keep warm.

3. Turn the heat to medium and quickly add the wine to the pan, stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom and cook until the wine has almost completely evaporated.

4. Add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes. Add the basil, pine nuts and lemon juice.

5. Meanwhile, cook the pasta (in the boiling water) until it is al dente, about 9 to 11 minutes. Drain and toss with the sun-dried tomato mixture.

6. Divide the pasta among the serving plates and arrange the chicken on top.

NUTRITION INFO

Serving Size: pasta with 4 ounces of chicken

Calories 528

Total Fat 15 g

Saturated Fat 2 g

Cholesterol 66 mg

Sodium 385 mg

Total Carbohydrate 58 g

Dietary Fiber 5 g

Protein 40 g

Percent Calories from Fat 25%

Percent Calories from Protein 31%

Percent Calories from Carbohydrate 44%

Butternut Squash Hash

Butternut Squash

starr-070730-7821-plant-Cucurbita_pepo-butternut_squash-Foodland_Pukalani

 

INGREDIENTS

1 heaping cup shredded organic butternut squash

2 tbsp. chopped organic onion

1/4 tsp. onion powder

1/4 tsp. garlic powder

Dash ground cumin

Dash salt and pepper

COOKING INSTRUCTIONS

Spread the shredded squash out between 2 layers of paper towels.

Press down to absorb as much of the moisture from the squash as possible.

Repeat if necessary, until no more water an be removed.

Toss squash shreds with onion powder, garlic powder, cumin, salt and pepper.

Bring small to medium pan greased with coconut oil to high heat.

Add mixture to the pan and cook for 2 minutes.

Flip shreds with a spatula and cook for another 2 minutes or so.

NUTRITION INFO

1 serving = 1 cup

Calories: 85

Fat: 1g

Carbohydrates; 20g

Fiber: 3g

Sugar: 5g

Protein: 2g

Basil Pesto

//www.flickr.com/photos/mealmakeovermoms/

//www.flickr.com/photos/mealmakeovermoms/

INGREDIENTS

2 cups firmly packed fresh, organic basil leaves

¼ cup organic walnuts or pine nuts

3 cloves garlic

¾ cup grated, organic Parmesan or Romano Cheese (without enzymes, this could be MSG)

½ cup macadamia nut oil

Salt & Pepper To Taste

COOKING INSTRUCTIONS

In a food processor, chop the basil, nuts, garlic and cheese.

With machine running, stream the oil in slowly through the feed tube.

Process until the oil is blended in and pesto is smooth.

Season to taste with salt & pepper. Refrigerate or freeze.

Makes about 1 ½ cups

Chicken and Vegetable Kebabs

totalnoms.com

totalnoms.com

Preparation time: 20 minutes

Cooking time: 15 minutes

INGREDIENTS

1 1/2 pounds skinless, boneless chicken breasts (organic pastured), cut into 1 inch cubes

2 small organic red onions, peeled and cut into eighths

2 medium organic zucchini, cut into 3/4-inch half rounds

2 organic red bell peppers, cut into 1-inch pieces

1/2 pound medium-sized organic mushrooms

18 metal or bamboo (soaked in water) skewers

2 tablespoons coconut oil

Salt, to taste

Freshly ground black pepper

Juice of 1 lemon

COOKING INSTRUCTIONS

1. Preheat the grill to medium-high. Thread 6 of the skewers with chicken and 12 with vegetables. Brush the chicken and vegetables with oil and season with salt and pepper to taste.

2. Grill the skewers until the chicken is cooked through, about 10 to 12 minutes, and the vegetables are tender, about 8 minutes.

3. Squeeze the lemon juice over the skewered chicken, just prior to serving.

NUTRITION INFO

Serving Size: 1 chicken, 2 vegetable kebabs

Calories 219

Protein 29 g

Total Carbohydrate 13 g

Dietary Fiber 3 g

Sodium 79 mg

Total Fat 6 g

Saturated Fat 1 g

Percent Calories from Fat 25%

Percent Calories from Protein 52%

Percent Calories from Carbohydrate 23%

Zucchini Salad with Tomatoes and Basil Vinaigrette

//www.flickr.com/photos/roseannadana/

//www.flickr.com/photos/roseannadana/

This recipe serves: 6

Preparation time: 10 minutes

Cooking time: 10 minutes

INGREDIENTS

1 large organic zucchini, cut into half-circles about 1/2 inch thick

1 large organic yellow squash (or 2 small), cut into half-circles about 1/2 inch thick

2 teaspoons organic dijon mustard (MSG Free)

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

1 tablespoon finely chopped organic shallots

1 tablespoons macadamia nut oil

2 tablespoons freshly chopped, organic basil

salt to taste

1 large fresh organic tomato, diced

freshly ground black pepper

Cooking Instructions

1. Place about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the zucchini and squash in the basket for about 3 minutes, or until their colors turn bright. Remove the basket and run under cold water to stop the cooking process. Set aside.

2. Meanwhile, in a small bowl, whisk the dijon mustard, red wine vinegar and lemon juice together. Add the shallots and slowly whisk in the oil and basil. Season with salt and pepper to taste. (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)

3. Gently toss the zucchini and squash in the vinaigrette with the tomatoes and serve at room temperature or chilled.

Nutrition Info

Serving Size: 3/4 cup salad with vinaigrette

Calories 50

Total Fat 3 g

Saturated Fat 0 g

Cholesterol 0 mg

Sodium 145 mg

Total Carbohydrates 6 g

Dietary Fiber 2 g

Protein 2 g

Percent Calories from Fat 44%

Percent Calories from Protein 13%

Percent Calories from Carbohydrate 43%

Spinach, Honey Tangerine and Cashew Salad

//www.flickr.com/photos/77568040@N08/

//www.flickr.com/photos/77568040@N08/

This recipe serves: 4

Preparation time: 15 minutes

Cooking time: 5 minutes

Ingredients

For the vinaigrette:

2 teaspoons Coconut Secret Coconut Aminos

4 teaspoons fresh lime juice

2 teaspoons finely chopped shallots

4 teaspoons macadamia nut oil

Salt to taste

Freshly ground black pepper

For the salad:

4 tablespoons coarsely chopped, unsalted cashews

2 1/2 cups fresh, organic spinach, cleaned and torn into bite-sized pieces

2 honey tangerines, peeled and sectioned

Instructions

For the vinaigrette:

1. Place all the ingredients in a container with a tight-fitting lid. Shake well.

2. Add the salt and pepper to taste.

For the salad:

1. Preheat the oven to 350°F.

2. Spread the cashews on a baking sheet and toast in the oven until lightly browned, about 5 minutes.

3. Place the spinach in a bowl and toss with the vinaigrette.

4. Transfer the dressed spinach leaves to a serving plate.

5. Arrange the tangerine sections on top and sprinkle with the cashews.

Nutrition Info

Serving Size: 2/3 cup salad

Calories: 131

Protein: 3 g

Total Carbohydrate: 13 g

Dietary Fiber: 3 g

Sodium: 184 mg

Total Fat: 9 g

Saturated Fat: 1 g

Percent Calories from Fat 56%

Percent Calories from Protein 7%

Percent Calories from Carbohydrate 37%

Raw Broccoli Salad

//thestonesoup.com/blog/2011/08/the-easiest-way-to-save-time-in-the-kitchen-and-eat-more-vegetables/

//thestonesoup.com/blog/2011/08/the-easiest-way-to-save-time-in-the-kitchen-and-eat-more-vegetables/

Ingredients

4 cups organic broccoli florets or broccolini

1/4 cup organic red onion, minced

2 tablespoons coconut sugar

2 tablespoons cider vinegar

2 tablespoons homemade mayonnaise

2 tablespoons sunflower seeds, roasted and salted

3 tablespoons seedless organic raisins

Instructions

Discard Broccoli stems and finely chop florets. Set aside.

Place remaining ingredients into a meduim mixing bowl. Mix well.

Add broccoli. Toss until coated.

Chill until ready to serve.

Serves 6

Nutrition Info (per serving): 90 calories, 5 g fat, 3 g protein, 10 g carbs, 2 g fiber

Cranberry Walnut Quinoa Salad

//www.flickr.com/photos/mealmakeovermoms/

//www.flickr.com/photos/mealmakeovermoms/

INGREDIENTS

1 cup quinoa

1 cup dried organic cranberries

1 cup canned beets, drained & chopped

1 cup organic walnuts, chopped

¼ cup green onions, sliced

¼ cup balsamic vinegar

1 ½ tbsp macadamia nut oil

4 cloves organic garlic, minced

½ tsp salt

¼ tsp pepper

COOKING INSTRUCTIONS

Combine quinoa with 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and continue cooking until all liquid is absorbed (per package directions).

In a medium bowl, combine cooked quinoa, dried cranberries, beets, walnuts and green onions until well mixed.

In a small bowl, whisk the balsamic vinegar, macadamia oil and garlic until well blended.

Pour over quinoa mixture and toss until well blended. Season with salt and pepper to taste.

Chill in the refrigerator at least 30 minutes before serving.

Makes 10 servings

NUTRITION INFO

One Serving:

Calories: 239

Fat: 10.7

Protein: 4.5

Carbohydrates: 33.7

Baby Greens with Grilled Turkey, Cranberries + Roasted Shallot Vinaigrette

//www.flickr.com/photos/rusvaplauke/

//www.flickr.com/photos/rusvaplauke/

This recipe serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

INGREDIENTS

For the roasted shallot vinaigrette:

1 shallot

drizzle of coconut oil

1/4 teaspoon sea salt

1 tablespoon organic Dijon mustard

1 tablespoon macadamia nut oil

2 tablespoons bone broth

1 tablespoon red wine vinegar

1/2 tablespoon freshly chopped chives

freshly ground black pepper

For the grilled turkey:

4 organic, pastured, turkey cutlets, (about 4 ounces each)

2 teaspoons coconut oil

salt and pepper to taste

For the green salad:

8 cups fresh organic baby greens, washed

1/2 cup dried cranberries

COOKING INSTRUCTIONS

For the roasted shallot vinaigrette:

1. Preheat the oven to 350°F.

2. With the skin on, cut the shallot in half lengthwise. Grease a baking sheet with coconut oil. Drizzle the shallot with a bit of the coconut oil and place them on the baking sheet cut side down.

3. Roast in the oven until the shallot is very soft, about 20 to 30 minutes.

4. When the shallot is cool enough to handle, remove the skin and the root end. Puree the shallot and salt in a food processor.

5. Add the mustard and puree. Add the vinegar by the tablespoon, pureeing after each addition.

6. With the motor running, add the macadamia nut and stock slowly through the feed tube.

7. Stir in the chives and pepper. Adjust the salt and pepper to taste.

For the grilled turkey:

1. Preheat the grill to medium-high.

2. Rub the cutlets with coconut oil and season with salt and pepper.

3. Grill the turkey for about 4 to 6 minutes each side, depending on the thickness until the turkey is cooked through.

4. Remove the turkey from the grill and place on a cutting board to rest. Cut the turkey into strips.

For the green salad:

1. Place the turkey strips in a mixing bowl, add the cranberries and half of the vinaigrette.

2. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette.

3. Arrange the turkey and cranberry mixture on top.

NUTRITION INFO

Serving size: 1 turkey cutlet with salad

Calories 283

Total Fat 7 g

Saturated Fat 1 g

Protein 36 g

Total Carbohydrate 17 g

Dietary Fiber 4 g

Sodium 317 mg

Percent Calories from Fat 24%

Percent Calories from Protein 52%

Percent Calories from Carbohydrate 25%

Sweet Nutty Raisin Snacks

Coconut Crystals

This recipe serves: 16

Preparation time: 15 minutes

Cooking time: 45 minutes

INGREDIENTS

1 1/2 cups organic rolled oats

1 organic, pastured egg

1 organic, pastured egg white

1 cup Coconut Secret Coconut Crystals, packed

1 tablespoon *coconut oil

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 teaspoon vanilla extract

2/3 cup raisins

1/4 cup chopped pecans

1 tablespoon Jovial Food Einkorn flour

COOKING INSTRUCTIONS

1. Heat the oven to 350° F. Spread the oats on a baking sheet and toast, stirring occasionally until oats are browned, about 15 minutes. Remove from the oven and set aside.

2. Reduce the oven to 325° F. Cover an 8 by 11-inch baking pan with foil and then spray with butter or coconut oil.

3. Whisk the egg, egg white, brown sugar, oil, cinnamon, salt and vanilla extract together in a large bowl.

4. Stir in the oats, raisins, pecans and flour. Make it a team effort and let your kids do this step.

5. Let your kids spread the batter in the prepared pan.

6. Bake until golden brown about 30 to 35 minutes.

7. Remove the pan from the oven and place it on a wire rack to cool.

Slice into 16 bars and serve.

This recipe can be made ahead and stored in an airtight container for up to 2 weeks.

NUTRITION INFO

Serving Size: 1 bar

Calories 81

Protein 2 g

Total Carbohydrate 12 g

Dietary Fiber 1 g

Sodium 52 mg

Total Fat 3 g

Saturated Fat 0 g

Percent Calories from Fat 30%

Percent Calories from Protein 11%

Percent Calories from Carbohydrate 59%

Melon Kebabs with Yogurt Dipping Sauce

photo used under creative commons license

This recipe serves: 4

Preparation time: 10 minutes

INGREDIENTS

1 cup Snowville 6% plain yogurt

1 tablespoon fresh lime juice

1 tablespoon coconut palm sugar (or to taste)

1 teaspoon chopped fresh cilantro leaves

1 1/2 cups cubed seedless watermelon (about 1 inch cubes)

1 1/2 cups cubed cantaloupe (about 1 inch cubes)

1 1/2 cups cubed honeydew (about 1 inch cubes)

8 metal or bamboo skewers (soaked in water)

COOKING INSTRUCTIONS

1. In a small mixing bowl, stir the yogurt, lime juice, sugar and cilantro together.

2. Transfer the yogurt mixture to a small serving dish, cover and refrigerate until ready to serve.

3. Thread the cubes of watermelon, cantaloupe and honeydew melon onto the skewers.

4. Serve the melon kebabs with the yogurt dipping sauce.

NUTRITION INFO

Serving Size: 2 kebabs

Per Serving: 120 calories, 3 g fat, 4 g protein, 20 g carbs, 2 g fiber

 

Banana Nut Bread

photo used under creative commons license

This recipe serves: 18
Preparation time: 15 minutes
Baking time: 55 minutes

INGREDIENTS

4-5 ripe bananas, mashed
1 ¾ cup coconut sugar
3 tablespoons Snowville whipping cream
3 tablespoons coconut oil
2 eggs, beaten
2 cups Jovial foods Einkorn flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups organic walnuts, chopped

COOKING INSTRUCTIONS

1. Mash bananas with fork and put into mixing bowl.

2. Add melted butter, eggs, sugar, and cream. Beat well.

3. Add dry ingredients and stir until blended. Add nuts (Break half nuts in two) and mix well.

4. Place into 2 small greased bread pans. Bake at 350 degrees for 55 minutes.

Serves 18.

NUTRITION INFO – 225 calories, 10 g fat, 4 g protein, 27 g carbs, 2 g fiber