by Dr. Talia Marcheggiani, ND | Nov 27, 2022 | Anxiety, Autoimmune, Food, Health, Nutrition, Supplements, Vitamins
Did you know it can take modern medical research 17 to 20 years before it reaches mainstream medical practice?
Sometimes it takes us time to be sure and this means repeating study results over and over again with various populations. Sometimes, however it can take time to instill new consciousness into our habits and routines. We humans are creatures of habit and prone to bias. It can he hard to change our minds and change our ways, which can lead to even the most well-meaning and intelligent doctors making outdated recommendations or relying on old science.
For instance, have you ever been told (or know someone who’s been told) to avoid eggs for your cholesterol (facepalm). What about low-fat diets? Ridiculous as it may seem, this is still being said to my patients.
You get my point, right?
This brings me to the topic of supplementation for two nutrients that we North Americans are prone to deficiency in: Vitamin D and Iron.
Let’s start with iron.
Iron:
Is needed to make hemoglobin in red blood cells. It shuttles oxygen around the body. We use that oxygen for cellular respiration (to make energy) in our mitochondria.
Low iron can lead to anemia (lack of red blood cells, hemoglobin and hematocrit).
Low iron can cause symptoms such as: low energy, low mood (dopamine), low thyroid function, feelings of cold, racing heart, anxiety, dizziness, weakness, hair loss, dry and pale skin, low stamina and exercise tolerance as the body is not able to move oxygen around the body to make energy.
So, what do you do when your iron is low? Supplement, right? Normally, I would have said yes.
That’s where things have changed for me.
So, I noticed that even if I recommended gentle iron supplements (iron bisglycinate or heme iron), patients wouldn’t take them. Even if they didn’t cause constipation (which the conventionally prescribed ferrous fumarate is infamous for) or other gastrointestinal symptoms, patients had a certain aversion to iron supplements that was hard to explain.
Further, sometimes they would raise blood iron levels and sometimes they wouldn’t. Sometimes they would raise levels and then levels would fall back down again.
It’s interesting to note that iron is the most abundant element on the planet, making up 35% of the Earth. It is fortified in commonly eating foods like bread and cereals. The problem is not iron intake, it is iron metabolism, or the way that iron is moved throughout the body.
We can have 10 times the amount of iron lodged in our tissues than is present and measured in our blood. And this isn’t good. Iron interacts with oxygen and causes oxidation (or “rusting”). This can cause inflammation of our tissues, like gut tissue. It can negatively impact our livers. We want iron safely stored in hemoglobin.
In order to get iron out of our tissues we need an enzyme call ceruloplasmin, which depends on the element copper. Copper is needed to get iron out of the tissues and into the blood in the form of hemoglobin so that it can be used to move oxygen to our mitochondria to give us energy.
Now, we also need preformed vitamin A (retinol, only found in animal foods) to load copper into ceruloplasmin.. (to get iron into hemoglobin so that oxygen can get to our cells, it’s like that song “The Farmer takes a wife”, haha). You get the picture.
Put simply:
Energy– > oxygen in mitochondria –> hemoglobin (with iron) –> requires ceruloplasmin (vitamin A and copper).
So, the key to supporting iron levels and energy production is not more iron! It’s the nutrients that help iron work properly in the body. Copper and Vitamin a, which are found (along with highly absorbable heme iron) in Beef Liver!
Interestingly enough Whipple, Minot and Murphy were awarded the Nobel prize in physiology and medicine in 1934 when they discovered that beef liver cured anemia and pernicious anemia (B12 deficiency).
Beef liver is rich in choline (supports the liver, especially fatty liver, cell membranes, brain health, digestion, gallbladder function, mood and memory), zinc, B vitamins and hyaluronic acid.
Very often we find that we are implementing too many interventions and the key is to go back to our roots: to nature and ancestral practices to solve our problems. Sometimes we don’t need more technology, but more nature. An ancestral food that few of us consume anymore (at least not regularly). Good old beef liver. I will tell patients to consume lightly cooked grass-fed liver or take it in a supplement form (which is what I do).
For more on this topic, check out my podcast episode on it!
This brings us to Vitamin D.
Vitamin D is actually a hormone. It regulates 900 genes in the body that are involved in bone health, immune function (supporting low immune function and autoimmunity) and mood.
We humans get vitamin D from the sun. Sun hits cholesterol in our skin and our skin makes vitamin D. This is the best way to get vitamin D. Therefore in sunny climates, get sun! Clothing and sunscreen blocks vitamin D, fyi. About 20 minutes a day of direct sun on 20% of your skin (t-shirt and shorts), can generally give you your daily vitamin D.
However, in the winter, our skin does not have access to sun exposure and we don’t make vitamin D. So what do we do? Well, up until recently I would have told you to take a vitamin D supplement, in the form of drops (as D is fat-soluble) to make sure that your blood levels of 25-hydroxyvitamin D (25-OH D) is >125 nmol/L.
However: vitamin D requires magnesium to be activated in the body (and most modern humans are notoriously deficient in magnesium). Sometimes low blood levels of D are actually an indication of low magnesium.
Further, high levels of supplemental vitamin D also deplete levels of vitamin A (or retinol). Vitamin A and vitamin D must be taken together as they are biological partners. In fact, one of the things that sunlight does is activate preformed vitamin A in the skin as well as activate vitamin D synthesis. Vitamin A helps activate Vitamin D receptors (and remember that vitamin A is responsible for iron metabolism as well).
The good news is that both vitamin D and vitamin A are found together in nature in Cod Liver oil (along with the antiinflammatory omega 3 fish oils EPA and DHA). So, I am more frequently recommending Cod liver oil as a vitamin D source along with magnesium to help support vitamin D metabolism in the body. We need to get vitamin D from a supplemental source in the winter if we’re not getting enough sun, however the precautionary principle will tell us that historic supplementation (what our Northern ancestors might have practiced) contains lots of wisdom.
Nutrients don’t work in isolation. They work in networks (just like our hormones and immune cells). We need copper and Vitamin A to regulate iron. We need magnesium and vitamin A to regulate vitamin D.
Isolating and supplementing with single vitamins and minerals may be indicated for some patients (going deep and narrow, particularly for people with pronounced and specific deficiencies), however in general I’m moving to a more holistic and ancestral prescribing practice with most patients when appropriate–this is where I see the current evidence pointing: to a more holistic vs. reductionist approach.
That being said, everyone is different and so all prescriptions are highly individualized. There are some people who these supplements are not indicated for or appropriate for and so alternatives are prescribed.
The reason my practice is built around 1:1 visits is because this is where the magic lies. In individualist prescribing. You are not the same as your neighbour. You have specific needs and considerations for your health.
I hope that makes sense. The world of nuritition is a fascinating subject. In order to stay on top of the current best practices it is my responsible to be on top of the research (sifting through the vast arrays of information) and flexible enough to pivot my approach when necessary.
I don’t practice the same way I did when I graduated. Or even the exact same way I did last year. It is important to keep things fresh and current and not let ego stand in the way of changing things for the better.
What do you think? Do you take beef liver and cod liver oil? How’s that been going for you?
by Dr. Talia Marcheggiani, ND | Jan 15, 2022 | Allergies, Anxiety, Autoimmune, Depression, Detoxification, Digestion, Elimination Diet, Food, Food Sensitivities, Gut Microbiome, Leaky Gut, Nature, Nutrition, Preventive Medicine, Science
G.K. Chesterton described a scenario like this:
“There exists in such a case a certain institution or law; let us say, for the sake of simplicity, a fence or gate erected across a road. The more modern type of reformer goes gaily up to it and says, “I don’t see the use of this; let us clear it away.” To which the more intelligent type of reformer will do well to answer: “If you don’t see the use of it, I certainly won’t let you clear it away. Go away and think. Then, when you can come back and tell me that you do see the use of it, I may allow you to destroy it.”
In other words, beware of tearing down structures until you fully understand their benefit.
Chesterton’s Fence can also be thought of as the Precautionary Principle. Not following this principle led to scientific practices like frontal lobotomies or removing the entire large intestine because doctors didn’t understand the benefits of these structures or the consequences of removing them.
A narrow range of focus, i.e., this organ is causing a problem, or we don’t know why it’s here, led to drastic action that resulted in unforeseen, disastrous consequences.
I believe that such is the case with our stomach acid.
The stomach is essentially a lined bag filled with acid. Stomach pH is from 1.5 to 3.5, acidic enough to burn a hole in your shoe. However, the mucus layer of the stomach protects it from being destroyed by the acid. The acid in the stomach helps dissolve and digest the food chewed up by the teeth and swallowed.
Stomach pH is needed for breaking down proteins. Stomach acid also plays a role in absorbing minerals such as calcium, zinc, manganese, magnesium, copper, phosphorus and iron. It activates intrinsic factor, which is needed for B12 absorption in the small intestine.
Stomach acid regulates the rate of gastric emptying, preventing acid reflux.
Fast-forward to a condition called gastric esophageal reflux disease, or GERD. GERD affects about 20% of Western countries, characterized by high esophageal pH and reflux of the stomach acid and stomach contents into the esophagus. While the stomach is designed to handle a shallow pH environment, the esophagus is not. A doorway called the lower esophageal sphincter, or LES, keeps stomach contents where they should be–in the stomach.
In GERD, the tone of the LES is weak, resulting in a backflow of stomach contents. This can damage the esophagus, causing heartburn, pain, bad breath, coughing and even problems like ear pain, sore throat, and mucus in the throat. Silent reflux occurs when these symptoms occur without burning.
The symptoms occur from the stomach’s acidic contents irritating the more delicate tissues of the esophagus. So, rather than treat the root problem, i.e., the reflux, drugs like proton pump inhibitors (PPIs), H2 blockers, and buffers like Tums are recommended to reduce the stomach’s acidity.
Essentially, with GERD, we are tearing down Chesterton’s Fence to pave a road without taking even a moment to consider why the fence might be there in the first place.
About 12% of people are prescribed PPIs. They are given for GERD, gastritis, and IBS symptoms like bloating and stomach pain. Most of my patients are prescribed them for virtually any stomach complaint. PPIs, it seems, are the hammers wielded by many GPs, and so every digestive concern must look like a nail. Most people are put on them inevitably, without a plan to end the use and address the root cause of symptoms, which in most GERD cases are low LES tone.
PPIs raise stomach pH, disrupting stomach function. This causes issues with mineral absorption and protein digestion. Their use results in B12, vitamin C, calcium, iron, and magnesium deficiencies. Many of these deficiencies, like magnesium deficiency, can’t be tested and therefore might show up sub-clinically in tight muscles, headaches, painful periods, disrupted sleep and anxiety, and constipation. Therefore they fly under the radar of most primary care doctors.
No one connects someone’s heartburn medication with their recent onset of muscle tightness and anxiety.
Many of my patients report difficulties digesting meat and feeling bloated and tired after eating, particularly when consuming a protein-rich meal. They conclude that the meat isn’t good for them. The problem, however, is not meat but that stomach acid that is too diluted to break down the protein in their meal, leading to gas and bloating as the larger protein fragments enter the small intestine.
Many digestive problems result from this malabsorption and deficiency in stomach acid, not too much. Zinc is required for stomach acid production, and one of the best sources of zinc is red meat (zinc is notoriously lacking from plant foods). I have recently been prescribing lots of digestive enzymes and zinc to work my patients’ digestive gears.
Therefore, beware of tearing down a fence without understanding why it’s there. Stomach acid is essential for digesting our food, and regulating blood sugar and building muscle mass through protein digestion.
It is necessary for mineral absorption and B12 digestion. Our stomachs were designed to contain an extremely low pH. They evolved over millennia to do this. Stomach acid is low for a reason. It’s highly unlikely that our bodies made a mistake when it comes to stomach acid.
Therefore, beware of messing with it.
Consider that our bodies know what they’re doing. Consider the importance of finding and treating the actual root cause, not one factor that, if mitigated, can suppress symptoms while causing a host of other problems.
Don’t block your stomach acid.
As Hippocrates said, “All disease begins in the gut.”
It is the boundary between us and the outside world, the border where our body carefully navigates what can come in and nourish us and what should stay outside of us: our fence. Beware of tearing it down.
References:
Antunes C, Aleem A, Curtis SA. Gastroesophageal Reflux Disease. [Updated 2021 Jul 18]. In: StatPearls [Internet]. Treasure Island (FL): StatPearls Publishing; 2022 Jan-. Available from: https://www.ncbi.nlm.nih.gov/books/NBK441938/
Daniels B, Pearson SA, Buckley NA, Bruno C, Zoega H. Long-term use of proton-pump inhibitors: whole-of-population patterns in Australia 2013-2016. Therap Adv Gastroenterol. 2020;13:1756284820913743. Published 2020 Mar 19. doi:10.1177/1756284820913743
Heidelbaugh JJ. Proton pump inhibitors and risk of vitamin and mineral deficiency: evidence and clinical implications. Ther Adv Drug Saf. 2013;4(3):125-133. doi:10.1177/2042098613482484
by Dr. Talia Marcheggiani, ND | Nov 30, 2021 | Cooking, Digestion, Elimination Diet, Food, Food Sensitivities, Gluten Free, Ketogenic Diet, metabolic health, Microbiome, Nutrition, Paleo, Recipes
You know how you just want the recipe and yet you have to scroll through someone’s long story about their cat and their grandma and a blistery winter day?
Forget all that. I made this curry.
Here’s the recipe (you’re welcome 😜 ):
Ingredients:
1 can coconut milk (full fat, Arroy-D)
2 heads broccoli, chop off the florets into small pieces
2 large bell peppers, chopped into slices
1/2 jar of Thai Kitchen red curry paste (nice, clean, delicious, free of seed oils 👍 )
4 large chicken breasts
Salt, pepper, olive oil.
Directions:
Preheat oven to 350 degrees (you can also do all this in the air fryer). Add chopped chicken breast to a baking pan, add broccoli and peppers, drizzle with olive oil. Cook for 45 minutes (or until everything is cooked).
In a large stir-fry pan, add cooked vegetables and chicken, add red curry paste and coconut milk.
You can serve on rice, but you don’t have to.
Filling, rich in protein and veggies. Delicious, warming. I love Thai curries on snowy days.
by Dr. Talia Marcheggiani, ND | Sep 23, 2021 | Alcohol, Alignment, Anxiety, Autoimmune, Balance, Chronic pain, Community, Depression, Detoxification, Diet, Digestion, Education, Elimination Diet, Emotional Wellness, Emotions, Food, Food Sensitivities, Gluten Free, Health, Inflammation, Medicine, Meditation, Mental Health, metabolic health, Microbiome, Mind Body Medicine, Mindfulness, mood, Nature, Nature Cure, Nutrition, Uncategorized
It’s day one of my period and I’ve been healing a broken foot for 6 weeks. The weather is overcast, thick, humid and rainy.
My body feels thick and heavy. Clothing leaves an imprint on my skin–socks leave deep indentations in my ankles. My face and foot is swollen. My tongue feels heavy. My mind feels dull, achey, and foggy. It’s hard to put coherent words together.
I feel cloudy and sleepy. Small frustrations magnify. It’s hard to maintain perspective.
My muscles ache. My joints throb slightly. They feel stiffer and creakier.
This feeling is transient. The first few days of the menstrual cycle are characterized by an increase in prostaglandins that stimulate menstrual flow and so many women experience an aggravation of inflammatory symptoms like depression, arthritis, or autoimmune conditions around this time. You might get. a cold sore outbreak, or a migraine headache around this time of month. The phenomenon can be exaggerated with heavy, humid weather, and chronic inflammation–such as the prolonged healing process of mending a broken bone.
Inflammation.
It’s our body’s beautiful healing response, bringing water, nutrients, and immune cells to an area of injury or attack. The area involved swells, heats up, becomes red, and might radiate pain. And then, within a matter of days, weeks, or months, the pathogen is neutralized, the wound heals and the inflammatory process turns off, like a switch.
However, inflammation can be low-grade and chronic. Many chronic health conditions such as diabetes, arthritis, PMS or PMDD, depression, anxiety, migraines, even bowel and digestive issues, have an inflammatory component.
In the quest to manage chronic inflammation, people often explore various avenues, including dietary supplements. One such natural option gaining attention is OrganicCBDNugs. Derived from the hemp plant, CBD, or cannabidiol, is believed to possess anti-inflammatory properties, potentially offering relief to those struggling with conditions like arthritis, anxiety, or migraines.
This organic supplement, with its purported ability to interact with the body’s endocannabinoid system, might provide a holistic approach to tackling inflammation-related issues. As we navigate the complexities of our bodies and the ebb and flow of inflammation, exploring natural remedies like Organic CBD could be a step toward finding equilibrium and promoting overall well-being.
As I telly my patients. Inflammation is “everything that makes you feel bad”. Therefore anti-inflammatory practices make you feel good.
Many of us don’t realize how good we can feel because low-grade inflammation is our norm.
We just know that things could be better: we could feel more energy, more lightness of being and body, more uplifted, optimistic mood, clearer thinking and cognitive functioning, better focus, less stiffness and less swelling.
Obesity and weight gain are likely inflammatory processes. Insulin resistance and metabolic syndrome are inflammatory in nature. It’s hard to distinguish between chronic swelling and water retention due to underlying low-grade chronic inflammation and actual fat gain, and the two can be closely intertwined.
It’s unfortunate then, that weight loss is often prescribed as a treatment plan for things like hormonal imbalances, or other conditions caused by metabolic imbalance. Not only has the individual probably already made several attempts to lose weight, the unwanted weight gain is most likely a symptom, rather than a cause, of their chronic health complaint. (Learn how to get to the root of this with my course You Weigh Less on the Moon).
Both the main complaint (the migraines, the PMS, the endometriosis, the depression, the arthritis, etc.) and the weight gain, are likely due to an inflammatory process occurring in the body.
To simply try to cut calories, or eat less, or exercise more (which can be helpful for inflammation or aggravate it, depending on the level of stress someone is under), can only exacerbate the process by creating more stress and inflammation and do nothing to relieve the root cause of the issues at hand.
Even anti-inflammatory over the counter medications like Advil, prescription ones like naproxen, or natural supplements like turmeric (curcumin) have limiting effects. They work wonderfully if the inflammation is self-limiting: a day or two of terrible period cramps, or a migraine headache. However, they do little to resolve chronic low-grade inflammation. If anything they only succeed at temporarily suppressing it only to have it come back with a vengeance.
The issue then, is to uncover the root of the inflammation, and if the specific root can’t be found (like the piece of glass in your foot causing foot pain), then applying a general anti-inflammatory lifestyle is key.
The first place to start is with the gut and nutrition.
Nutrition is at once a complex, confusing, contradictory science and a very simple endeavour. Nutrition was the simplest thing for hundreds of thousands of years: we simply ate what tasted good. We ate meat, fish and all the parts of animals. We ate ripe fruit and vegetables and other plant matter that could be broken down with minimal processing.
That’s it.
We didn’t eat red dye #3, and artificial sweeteners, and heavily modified grains sprayed with glyphosate, and heavily processed flours, and seed oils that require several steps of solvent extraction. We didn’t eat modified corn products, or high fructose corn syrup, or carbonated drinks that are artificially coloured and taste like chemicals.
We knew our food—we knew it intimately because it was grown, raised, or hunted by us or someone we knew—and we knew where it came from.
Now we have no clue. And this onslaught of random food stuffs can wreck havoc on our systems over time. Our bodies are resilient and you probably know someone who apparently thrives on a diet full of random edible food-like products, who’s never touched a vegetable and eats waffles for lunch.
However, our capacity to heal and live without optimal nutrition, regular meals that nourish us and heal us rather than impose another adversity to overcome, can diminish when we start adding in environmental chemicals and toxins, mental and emotional stress, a lack of sleep, and invasion of blue light at all hours of the day, bodies that are prevented from experiencing their full range of motion, and so on.
And so to reduce inflammation, we have to start living more naturally. We need to reduce the inflammation in our environments. We need to put ourselves against a natural backdrop–go for a soothing walk in nature at least once a week.
We need to eat natural foods. Eat meats, natural sustainably raised and regeneratively farmed animal products, fruits and vegetables. Cook your own grains and legumes (i.e.: process your food yourself). Avoid random ingredients (take a look at your oat and almond milk–what’s in the ingredients list? Can you pronounce all the ingredients in those foods? Can you guess what plant or animal each of those ingredients came from? Have you ever seen a carageenan tree?).
Moving to a more natural diet can be hard. Sometimes results are felt immediately. Sometimes our partners notice a change in us before we notice in ourselves (“Hon, every time you have gluten and sugar, don’t you notice you’re snappier the next day, or are more likely to have a meltdown?”).
It often takes making a plan–grocery shopping, making a list of foods you’re going to eat and maybe foods you’re not going to eat, coming up with some recipes, developing a few systems for rushed nights and take-out and snacks–and patience.
Often we don’t feel better right away–it takes inflammation a while to resolve and it takes the gut time to heal. I notice that a lot of my patients are addicted to certain chemicals or ingredients in processed foods and, particularly if they’re suffering from the pain of gut inflammation, it can tempting to go back to the chemicals before that helped numb the pain and delivered the dopamine hit of pleasure that comes from dealing with an addiction. It might help to remember your why. Stick it on the fridge beside your smoothie recipe.
We need to sleep, and experience darkness. If you can’t get your bedroom 100%-can’t see you hand in front of your face-dark, then use an eye mask when sleeping. Give your body enough time for sleep. Less than 7 hours isn’t enough.
We need to move in all sorts of ways. Dance. Walk. Swim. Move in 3D. Do yoga to experience the full range of motion of your joints. Practice a sport that requires your body and mind, that challenges your skills and coordination. Learn balance both in your body and in your mind.
We need to manage our emotional life. Feeling our emotions, paying attention to the body sensations that arise in our bodies—what does hunger feel like? What does the need for a bowel movement feel like? How does thirst arise in your body? Can you recognize those feelings? What about your emotions? What sensations does anger produce? Can you feel anxiety building? What do you do with these emotions once they arise? Are you afraid of them? Do you try to push them back down? Do you let them arise and “meet them at the door laughing” as Rumi says in his poem The Guest House?
Journalling, meditation, mindfulness, hypnosis, breath-work, art, therapy, etc. can all be helpful tools for understanding the emotional life and understanding the role chronic stress (and how it arises, builds, and falls in the body) and toxic thoughts play in perpetuating inflammation.
Detox. No, I don’t mean go on some weird cleanse or drinks teas that keep you on the toilet all day. What I mean is: remove the gunk and clutter from your physical, mental, spiritual, and emotional plumbing. This might look like taking a tech break. Or going off into the woods for a weekend. Eating animals and plants for a couple of months, cutting out alcohol, or coffee or processed foods for a time.
It might involve cleaning your house with vinegar and detergents that are mostly natural ingredients, dumping the fragrances from your cosmetics and cleaning products, storing food in steel and glass, rather than plastic. It might mean a beach clean-up. Or a purging of your closet–sometimes cleaning up the chaos in our living environments is the needed thing for reducing inflammation. It’s likely why Marie Kondo-ing and the Minimalist Movement gained so much popularity–our stuff can add extra gunk to our mental, emotional, and spiritual lives.
Finally, connect with your community. Loneliness is inflammatory. And this past year and a half have been very difficult, particularly for those of you who live alone, who are in transition, who aren’t in the place you’d like to be, or with the person or people you’d like to be–your soul family.
It takes work to find a soul family. I think the first steps are to connect and attune to oneself, to truly understand who you are and move toward that and in that way people can slowly trickle in.
We often need to take care of ourselves first, thereby establishing the boundaries and self-awareness needed to call in the people who will respect and inspire us the most. It’s about self-worth. How do you treat yourself as someone worthy of love and belonging?
Perhaps it first comes with removing the sources of inflammation from our lives, so we can address the deeper layers of our feelings and body sensations and relieve the foggy heaviness and depression and toxic thoughts that might keep us feeling stuck.
Once we clear up our minds and bodies, and cool the fires of inflammation, we start to see better—the fog lifts. We start to think more clearly. We know who we are. Our cravings subside. We can begin to process our shame, anger and sadness.
We start to crave nourishing things: the walk in nature, the quiet afternoon writing poetry, the phone call with a friend, the stewed apples with cinnamon (real sweetness). We free up our dopamine receptors for wholesome endeavours. We start to move in the direction of our own authenticity. I think this process naturally attracts people to us. And naturally attracts us to the people who have the capacity to love and accept us the way we deserve.
Once we start to build community, especially an anti-inflammatory community—you know, a non-toxic, nourishing, wholesome group of people who make your soul sing, the path becomes easier.
You see, when you are surrounded by people who live life the way you do–with a respect for nature, of which our bodies are apart–who prioritize sleep, natural nutrition, mental health, movement, emotional expression, and self-exploration, it becomes more natural to do these things. It no longer becomes a program or a plan, or a process you’re in. It becomes a way of life–why would anyone do it any other way?
The best way to overcome the toxicity of a sick society is to create a parallel one.
When you’re surrounded by people who share your values. You no longer need to spend as much energy fighting cravings, going against the grain, or succumbing to self-sabotage, feeling isolated if your stray from the herb and eat vegetables and go to sleep early.
You are part of a culture now. A culture in which caring for yourself and living according to your nature is, well… normal and natural.
There’s nothing to push against or detox from. You can simply rest in healing, because healing is the most natural thing there is.
by Dr. Talia Marcheggiani, ND | Sep 12, 2021 | Asian Medicine, Depression, Detoxification, Diet, Digestion, Food, Food Sensitivities, Gluten Free, Gut Microbiome, Happiness, Health, Medicine, Meditation, Mental Health, metabolic health, Mindfulness, mood, Nature, Nature Cure, Nutrition
Whenever I sit with a new patient for an initial intake, I ask about cravings.
From my many conversations about food, appetite and cravings, the most common responses are cravings for salt, or sugar, with many people falling on one end of the preference than the other: “I’m a salt craver” or “I’ve got a sweet tooth”.
However, cravings are so much more than that.
I believe that they are a beautifully intricate process, in which our body is trying to speak to us about what it needs.
Our bodies have developed taste receptors to detect quality nutrients from the environment. While these days sugar is abundant wherever you turn, during our hunter-gatherer times, it was a relatively scarce and highly sought after taste–the taste of ripe fruit, rich with nutrients, the taste of quality calories from carbohydrates, which may have been scarce in times of food shortage or famine.
Salt or “savoury” or umami cravings, often represent a need for more protein. Unfortunately, many of my patients who crave salt (and often calories) find themselves the bottom of a bag of chips, rather than grilling up a chicken breast.
Our modern environment doesn’t necessarily set us up to adequately translate and respond properly to certain cravings. Salted chips were probably not a thing in a natural environment and the only way to satisfy a salt and savoury craving would have been through hunting, consuming meat, or eggs and poultry.
When I was travelling in Colombia I was obsessed with broccoli–it was like I couldn’t get enough of it.
The same thing happened on a month-long trip to Brazil in 2019. Broccoli is rich in vitamin C, sulphur, and certain amino acids. It’s also a decent source of calcium. I’m not sure what nutrient I may have been lacking on my travels, but it’s possible that those cravings meant something for my body. And so I honoured them–I sought out broccoli like it was a magic elixir of health and ate as much of it as I could.
After developing significant iron deficiency after spending a few years as a vegetarian, I became suddenly attracted by the smell of roasting chicken from a local Korean restaurant I was passing by while walking the streets of Toronto.
The wafting smell of roasting poultry was majestic and impossible to ignore. It didn’t smell like sin, or temptation–my body betraying my moral sensibilities or whatever else we often accuse our cravings of—it smelt… like health.
There was no doubt in my mind as the delicious fumes touched my nostrils that I needed to honour my body and start eating meat again. I did and my health and nutrient status has never been better.
Patients will report craving carbs and chocolate the week before their period. The eb and flow of estrogen can affect serotonin levels. A large dose of carbs allows tryptophan, the amino acid that forms the backbone of serotonin, to freely enter the brain. This explains the effect “comfort foods” like starchy warm bread and pasta have on us, creating that warm, after-Thanksgiving dinner glow.
Chocolate is rich in magnesium, a nutrient in which many of us are deficient, that is in higher demand throughout the luteal phase of our cycle, or our premenstrual week.
Cravings are not just nagging, annoying vices, thrust in the path to greater health and iron discipline. They’re complex, intuitive and beautiful. They may be important landmarks on the path to true health and wellness.
Disciplines like Intuitive Eating and Mindful Eating have based themselves on the idea that our bodies hold intuitive wisdom and our tastes, cravings and appetites may be essential for guiding us on a road to health. Through removing restriction and paying more attention to the experience of food, we may be better guided to choose what foods are right for us.
The book The Dorito Effect outlines how our taste cues have been hijacked by Big Food. Like having a sham translator, processed foods stand between essential nutrients and the signals our bodies use to guide us to them. A craving for sweet that might have led you to ripe fruit, now leads you to a bag of nutrient-devoid candy that actually robs you of magnesium, and other nutrients in order to process the chemicals. A craving for salt and umami, or hunger for calories leads you to polish off a bag of chips, which are protein-devoid and laden with inflammatory fats, and only trigger more cravings, and shame.
It’s no wonder that we don’t trust our cravings– we live in a world that exploits them at every turn.
Clara Davis in 1939 was curious about the instintual nature of human cravings and devised a study that was published in the Canadian Medical Assoication Journal (CMAJ). The study was called Self-Selection of Diets by Young Children.
Clara gathered together 15 orphaned infants between 6 to 11 months of age who were weaning from breast-feeding and ready to receive solid food for the first time. These infants, before the study had never tried solid food or supplements. They were studied ongoing for a period of 6 years, with the main study process was conducted over a period of months.
The babies were sat at a table with a selection of simple, whole foods–33 to be exact. The foods contained no added sugars or salt. They were minimally cooked. Not all 33 were presented to each baby at each meal, however the babies were offered an opportunity to try everything.
The foods they were offered were water, sweet milk, sour (lactic) milk, sea salt, apples, bananas, orange juice, pineapple, peaches, tomatoes, beets, carrots, peas, turnips, cauliflower, cabbage, spinach, potato, lettuce, oatmeal, wheat, corn meal, barley, Ry-krisp (a kind of cereal), beef, lamb, bone marrow, bone jelly, chicken, sweetbreads, brains, liver, kidneys, eggs, and fish (haddock).
The nurses who were involved in running the study were instructed to sit in front of the infants with a spoon and wait for them to point at foods that they wanted. The nurses were not to comment on the choices or foods in any way, but wordlessly comply with the infants’ wishes and offer them a spoonful of the chosen foodstuff.
Throughout the study Davis noted that all the infants had hearty appetites and enjoyed eating.
At first, the babies showed no instinct for food choices, selecting things at random, and exploring the various foods presented to them. All of them tried everything at least once (two babies never tried lettuce and one never explored spinach). The most variety of food choices occurred during the first two weeks of the study when they were presumably in their experimentation phase.
Their tastes also changed from time to time, perhaps reflecting some hidden, internal mechanism, growth spurt or nutritional need. Sometimes a child would have orange juice and liver for breakfast (liver is a source of iron, and vitamin C from the orange juice aids in its absorption), and dinner could be something like eggs, bananas, and milk.
Many infants began the study in a state of malnourishment. Four were underweight and five suffered from Rickets a condition caused by extremely low vitamin D. One of the babies with severe Rickets was offered cod liver oil in addition to the other food options. Cod liver oil is a rich source of vitamin D.
The infant selected cod liver oil often for a while, after which his vitamin D, phosphorus and calcium blood levels all returned to normal range, and x-rays showed that his Ricket’s healed.
It is often thought by parents that children, if left to their own devices will eat themselves nutrient-deficient. While that may be true in todays’ landscape of processed frankenfoods, the infants in Davis’ study consumed a diet that was balanced and high in variety. They got 17% of their calories from protein, 35% from fat and 48% from carbohydrates and intake depended on their activity levels.
During the 6 years in which the infants’ eating habits were under observation, they rarely suffered from health issues. They had no digestive issues, like constipation. If they came down with a cold it would last no more than 3 days before they were fully recovered.
In the 6 years, they became ill with a fever only once, an outbreak that affected all of the infants in the orphanage. The researchers noticed their appetites change in response to the illness.
During the initial stages of the fever, they had lower appetites. And, once the fevers began to resolve, their appetites came back with a vengeance. They ate voraciously, and it was interesting that most of them showed an increased preference for raw carrots, beef and beets–which may indicate a need for vitamin A, iron and protein, which are needed for immune system function and recovery.
The habits of the infants to crave and select medicinal foods during times of fever and nutrient deficiency is such compelling evidence of Clara Davis’ craving wisdom hypothesis—were their bodies telling them what they needed to heal?
The self-selected, whole foods diets seems to have a positive impact on the mood and behaviours of the babies, all of whom were living full-time at the orphanage.
A psychiatrist, Dr. Joseph Brennemann wrote an article on them entitled “Psychologic Aspects of Nutrition” in the Journal of Pediatrics on their mood, behaviour and affect, “I saw them on a number of occasions and they were the finest group of specimens from the physical and behaviour standpoint that I have even seen in children of that age.”
In our world we often try to mentalize our food choices: going vegan or low-fat, counting calories, or reducing carbs. We time our eating windows, fast, or try to exert discipline and will over our bodies’ inherent desires.
So often my patients need to be coached through food eliminations, or given meal plans and templates. The art of listening to the body: properly identifying hunger, thirst, fatigue, inflammation, and even emotions like boredom, anxiety, sadness, anger, and hurt, can be a long process.
And yet, I wonder if we clear our palates and offer them a variety of whole, unprocessed, fresh foods, if our bodies will settle into their own grooves–perhaps our health will optimize, our bodies will be able to more readily communicate what they need, our taste receptors and cravings will adjust, and our cravings and appetite will serve the purpose they were meant to–to tell us what we need more of and what need less of or not at all.
I wonder if we listen, what our bodies will tell us.
I wonder if we let them, if our bodies will exhibit the pure instinctual wisdom of nature and the quest for harmony and homeostasis that lies at the heart of our natural world.
by Dr. Talia Marcheggiani, ND | Jun 30, 2021 | Cooking, Food, Health, Naturopathic Philosophy, Naturopathic Principles, Nutrition
It’s mulberry season, which means while walking through my neighbourhood I can snack, picking food right off the trees growing behind fences or on people’s front lawns whenever I walk by a berry-stained sidewalk.
There’s something therapeutic about entering into the flow state of berry-eating from a tree (or a bush? they’re massive bushes. The act of eating becomes a ritual. It demands presence and attention. It becomes like a game, the objective is looking for rich colour, ripeness, size, and strategizing how to access the delicious, prized morsel you’ve laid your eyes on, then savouring the experience of having attained it, before beginning the process again.
It’s impossible to binge-eat this way.
I remember at my friend’s cottage last Septemeber it was blueberry season and we spent the weekend casually hanging out in the middle of blueberry patches. I would find an abundant bush, settle down in the midst of it and graze. I must have eaten 5 cups of blueberries each day and yet it took me the entire day to do it.
What better way to spend a day?
The best part of it was: I met my food.
I was listening to Paul Saladino of the Fundamental Health Podcast interview Daniel Vitalis from the Rewilding Podcast. The subject came up about foraging, and hunting and meeting your food.
“Some people have never seen a bass,” Daniel Vitalis commented.
“Maybe not in the wild, maybe not in a zoo. They don’t know how big it is, what colour it is, what kind of lakes it lives in, what it looks like.
“And, more importantly, even if someone fishes for bass or knows what they look like, if they eat bass in a restaurant or from a frozen filet they’ve bought at the grocery store, they most likely haven’t met that bass.
“There’s a massive disconnect in our society between us and the food we eat.”
In almost every other culture we would have shared an intimate relationship with food.
When I was eating blueberries I took the time to settle down in a patch of bushes and linger. The act of eating was immersed in a ritualistic past-time. I was connecting with the specific plant whose food I was borrowing. I was visiting her home–her environment.
When you fish for bass, or hunt a deer, you enter that animal’s setting. You meet it alive. You witness it living. You witness it dying.
The animal’s fate intertwines with yours.
Your survival and his become like a seesaw. Yesterday it was your turn. Today it’s mine.
I suppose the fish filet’s fate is also intertwined with yours: he may have been destined to end up in the freezer section of the local Costco, but somehow… it seems radically different, largely impersonal. Colder.
This is why we obsess over food sometimes: where was the bass made? Was it caught or farmed? Is it organic? Where was it processed? Eating animals is wrong—I’m going to go vegan. And so on.
I believe that this neurosis becomes our remedy for disconnect, for the disembodiment we experience. Eating becomes an intellectual task. We need to read labels, visit websites, and do research, rather than just experiencing our food first in its living form, before engaging in the eating of it.
Hunter gatherers don’t read labels. They don’t diet.
The Hadza from Tanzania don’t have food rules, restrictions ,or even mental, nutritional concepts about food. That’s a Western thing.
The Hadza, like many other cultures more connected to their food sources, simply possess the raw biological desire to eat whatever and however much they like that they can get, whenever they can get it. They are guided by taste and hunger.
Their lives revolve around hunting and gathering food. They simply immerse themselves in their food environments and eat.
We are also immersed in a food environment: the packaged, fried, doctored foodstuffs packed into grocery stores, fast food restaurants, gas stations, and convenience stores. These foods connect with our hunger cues and communicate with our tastebuds but offer none of the impact of “real” food on our physiology. They don’t nourish us.
They don’t connect us to the natural world. They don’t encourage ritualistic eating. What happened to that wheat sheaf or corn blade for it to become refined flour or hydrogenated oil? Could I participate in the making of it? Or do I lack the chemicals and technology to process this food to make these potato chips, bread, or cookies?
Our food environment encourages our disconnect and this encourages our neurosis around food and nutrition. In order to thrive in this environment we need to think about food. We need to read labels and make choices and abstain from certain foods, and make an effort to change our environment so that it becomes one more conducive to human nourishment.
We need to refuse foods served to us at events, or buy separate groceries, and make separate meals for our partners or children.
We create a food “island” for ourselves, in the midst of our community.
And this becomes impossible.
You are only as healthy as the group and environment you find yourself in.
So what can we do? Perhaps we can start with community. Where do the healthy people shop? Where do you feel most connected to your food? Is it in your garden? Is it visiting a farm? Hunting or buying meat from a hunter, or a farm? Can you meet your meat before you buy it? Can you develop a relationship with those who grow or process your food?
Perhaps it means more at-home food preparation. Visiting more farmer’s markets. Talking with the people selling you your eggs. Perhaps it means developing a connection with a local farm where you source your food. Perhaps it means you pick your apples in season, or you grow your own herbs. Maybe you bake bread with your children, or can your own tomatoes.
Maybe you develop your own food and eating rituals and you practice them as a family or as a community.
Maybe you ask some questions about your food–what does this bass look like? How did this cow live?
Food has always been so central to human culture.
When we connect with the rituals of picking, hunting, growing, processing, and consuming our food, we learn what it is to be truly human.
When we meet our food, we meet ourselves.
by Dr. Talia Marcheggiani, ND | Jan 8, 2021 | Anxiety, Depression, Food, Mental Health, Nutrition, Uncategorized
Our beliefs come from external factors: our research, others’ stories, things we read, things we see, and internal factors: personal observation of our own experiences.
My beliefs about food have formed through reading scientific studies and nutritional studies, to an understanding of biochemistry and anthropological data, to my own embodied experiences and my clinical experience.
These beliefs inform the way I practice and form biases in the way I do further research or understand patient experience and my own experience with food. These beliefs informed the way I put together my foundational program and how I position food on Instagram and on Youtube–these are the beliefs that form the messaging and the medicine.
I thought it would be interesting to write them down to declare them explicitly and examine them.
What do you believe about food and nutrition?
- I believe that food contributes to our health and to disease.
I don’t believe that food is the ONLY factor in contributing to these things, obviously. I think food plays more of a role in our health (much more) than conventional medicine would claim. But, I also believe it is less of a direct factor in our health than many Instagram influencers or nutritional salespeople (you know the ones I’m talking about, the ones who write books call “The Cure for X Disease” and things like that) would assert.
For example, I don’t think that you can cure cancer with carrot juice.
I also don’t think that, if you’re sick or know someone who is sick in some way that you or they got there because of your food choices. Chocolate cake didn’t give you diabetes. Gluten didn’t cause your depression.
But I do wholeheartedly believe that food plays a key role in shaping us: our physical and emotional and mental bodies. Food contains the nutrients we need to function. It feeds our cells, our microbiome, it shapes our bodies.
Food is one of the important ways that our bodies receive input from the outside environment. This information is communicated through specific plant nutrients, like resveratrol found in red grapes, or in the foreign compounds and toxins that pollute the regions where we live.
Through food we can heal. Through food choices, over time—nutrient deficiencies, or surviving off of too many things that aren’t really food—disease can start to form.
Food connects us to the earth.
2. I believe that our bodies are intelligent. Our bodies have evolved mechanisms that can communicate to us what they need–if we listen.
Our taste receptors tell us about the quality of the food we’re consuming. Freshly picked in-season fruits and vegetables taste very different than out-of-season, bland ones. The richness of flavour often corresponds to the richness of the nutrients present in the foods we eat.
We crave animal fat. We crave sugar. We crave salt.
We crave these things because they represent a density of nutrients that our bodies need.
We’re drawn to colours, because colourful foods represented foods that were fresh and ripe and packed with nutrition.
I look at a lot of things in medicine through the lens of evolutionary biology. A lot of people in my field and in science do. I trust that the way my body is formed as a response to an environment that is ever changing.
The humans who were most drawn to ripe, nutrient-dense fruit, or the saltiness of animal protein, or the delicious texture of fat, ate more of these foods. And eating more of these foods gave them an evolutionary advantage, allowing them to survive and pass on their genes to future generations who inherited preferences for these tastes.
Therefore I believe that consuming animal fat and sweet foods and salty foods is not bad.
Craving these foods is not bad. Cravings and taste preference represent a complex chemical system that evolved over hundreds of thousands of years to bring us to the things that helped us thrive.
I actually believe that we should listen to our cravings–they can be quite sophisticated. However, I also believe that:
3. Big Food has highjacked our taste buds.
There is something called “The Dorito Effect” where food companies high-jack these natural drives, these cravings, these taste preferences to get us to eat more frankenfoods. A Cheeto has been engineered to get you to consume the whole bag.
Therefore I don’t think we can trust our cravings when we’re consuming a high amount of “fake” foods–foods grown in a lab, foods made in a plant, foods that have 5+ ingredients that didn’t exist in 1913 or whatever.
How much of these foods is appropriate to eat? I try to minimize my consumption as much as possible. I’m not sure what the right answer is for you. I do know, however that I can’t let my body take the reins on what foods I might be needing if I consume too many of these processed foods.
How do I know I need more carbohydrates when I crave sugar or if my body is just chemically addicted to Sweettarts? I try to satisfy cravings with the whole food version of the thing and I find that that often works create an ongoing, trusting relationship (which takes time) between my taste receptors, the environment, my stomach, my mind, and my cells.
I believe that these relationships can help my body relax and know that it will be fed, like a crying baby who knows its caregiver will respond to its cries.
4. I believe that humans should consume a combination of plants and animals.
This may be a fairly controversial belief.
Of course there are many animal rights activists, vegans and plant-based diet advocates who would tell me that you don’t need animals to be healthy. There are many people who swear the Carnivore Diet cured their autoimmune disease.
And, maybe they’re both right. However, I believe that humans evolved eating some sort of combination of animal and plant foods and that there are distinct nutrients that are rare in plants and others that are rare in animals.
I can’t personally get enough protein on a plant-based diet. And, after eating a diet that is too meat-focused I start to crave salads, whole grains and beans.
High-quality protein, iron, choline, Vitamin D, EPA and DHA (marine omegas), zinc, tryptophan, B12, and other nutrients are hard to get enough of in a plant-based diet while preserving ratios, keeping the body’s hormonal systems (like blood sugar) balanced, and honouring cravings.
5. I don’t necessarily think, however that the Paleo Diet is the best diet.
I don’t think any diet is.
I think in principle Paleo was a cool idea: we humans spent the majority of our time in a hunter and gatherer before food processing and agriculture made things like grains and legumes digestible.
Therefore, like we should feed dogs like wolves, and we should eat like our primal ancestors, as our bodies haven’t evolved fast enough to keep up with high fructose corn syrup, etc.
I agree with the premise. But I also think that there is evidence that grains and legumes were consumed before agriculture, perhaps just not as in high amounts. Our bodies are different from the way they were when we were hunters and gatherers: we have more stress for example and higher complex carbs may help us manage this stress.
Also, animals fats, while good for us evolutionarily now exist inside of the context of an environment that is filled with thousands of chemicals. Animal fat is where chemicals are sequestered and therefore consuming lard, butter, and tallow as the main fats in the diet may not be as good for us anymore.
I’m not sure, but I think we need to appreciate our modern context and consume foods that are relatively unprocessed and well-digested that weren’t necessarily available when we were hunting and gathering our own food.
In essence, I think the research points to the fact that whole gains like oats and buckwheat and legumes like lentils are good for us.
6. Food is social. We don’t make nutrition decisions in a vacuum.
We use food to communicate: I love you, thanks for lending me your Back to the Future DVD set. Sharing food is an important part of our biology, of the human existence.
Humans are social creatures. And our socialness orients around food for a variety of reasons: celebration, socialization of children, peace-making, reward, pleasure, art.
I eat differently depending on who I’m with. I eat differently depending on the foods available at my local grocery store.
When I’m with my ND buddies I eat differently than when I’m with “muggles” or, non-NDs.
Navigating food in the social realm can be difficult–a balancing act between our own internal values around food and our values around connection–not offending someone, for instance.
I have suffered when my food choices didn’t fall into the realm of the society I was living (for example, being a vegan while living in South America) and trying to live with my Nonna, my Italian grandmother, while also learning that gluten was making me sick.
We may have conflicting values about food. But I believe that that’s ok.
I believe certain foods can contribute to inflammation but I also believe that they can help soothe my troubled emotions and overwhelm at times, and that that is anti-inflammatory.
To be honest, I don’t really like wearing socks and shoes–they feel weird on my feet.
I would rather prance around barefoot as the bonafide urban-dwelling earth-child I know myself to be deep down. But, I’m aware that we live in a world where the ground is sharp, and cold.
Sometimes it’s not safe, or socially acceptable to walk around barefoot.
And so I don’t. Because even though I love being barefoot, I can’t always do it. It’s not always appropriate.
And so it is with eating ice cream. Sometimes you’re trying to avoid it, but other times it’s appropriate to have some.
Under certain circumstances, eating ice cream might be the healthier choice.
7. Food obsession and shame have no place in health.
Of course eating well can bring is closer to health. However, steer the ship slowly. Be patient with yourself. Be curious about the process and learn to pay attention.
8. Embodiment is the key to bringing us back to nature and understanding our relationship with food again.
Sometimes we need help with our relationship with food.
Sometimes we need to unwind the years of food shame and diet culture to figure out what we even like, let alone what’s good for us.
I sometimes tell patients to have protein every time they crave something.
Just try it. See what happens.
Sometimes a craving for salty snacks means you need protein. It doesn’t mean it’s bad to satisfy a salty craving with popcorn, but if you do how do you feel? Is the salty craving gone?
Sometimes cravings for carbs and salt is the body asking for more protein. And then, in that case, it might be better to try having some protein. Just like sometimes you’re tired and food can help but so can a nap and a nap might help more.
It’s a process that involves trying things, from a place of curiosity, not judgement. And paying attention to how you feel.
If someone asks you for directions to a coffee shop in a language you don’t understand, and so, trying to be helpful you send them to a greenhouse.
They’ll love the greenhouse, you think. It’s beautiful there. And it is a beautiful place. But, they actually wanted a coffee and a piece of pie. And your intentions were pure. You were trying to help, trying to listen.
You just didn’t speak the language.
So I tell patients, have protein when you experience cravings and that might help you get enough protein.
Cravings aren’t bad. They’re essential. They’re a language.
Feeling stuffed isn’t bad. It’s another language. So is hunger. Hunger, satiation, cravings, mind-hunger, feeling stuffed to the gills, are all important syntax in the language your body uses to talk to you, to tell you how to feed it.
It’s hard to listen in a room full of shame, so it can take time to learn.
by Dr. Talia Marcheggiani, ND | May 10, 2018 | Detoxification, Digestion, Elimination Diet, Food, Food Sensitivities, Gluten Free, Health, Ketogenic Diet, Microbiome, Nutrition
Introducing a 21-Day Blood Sugar Reset
The Low Carb, High Fat or “Ketogenic” Diet has been touted as a health solution for weight loss, mental health, hormonal health, as well as a treatment for insulin resistance, diabetes, childhood seizures, migraines, and dementia.
It consists of eating foods like meat, fish, and non-starchy vegetables, and plenty of healthy fats from avocados, coconut, olives, nuts and seeds, while avoiding starchy foods like grains, legumes, fruit and root vegetables.
Our bodies and brains can use two main types of fuel: sugar and fat.
In this 21-day challenge we will teach our bodies to burn fat for fuel.
Some argue that fat is a “cleaner” fuel source than carbohydrates.
Ketone bodies, produced from fat have been shown to decrease inflammation, improve mitochondrial function—our cells’ power supply—and boost cognition. Ketone bodies also keep us full for longer, our brain sharp and focussed, and our energy abundant and sustained.
Many are introduced to low carb diets through their weight loss journeys. When we restrict carbohydrates, our bodies burn dietary fat and body fat for energy. Furthermore, less dietary carbohydrates means less insulin release. Insulin is our storage hormone, that prevents our bodies from breaking down fat, possibly impeding weight loss. When we cut out carbs we reduce our insulin levels, helping to heal insulin resistance, and helping our bodies shed fat.
To be perfectly honest, I don’t believe in diets,
particularly trendy diets that have names and followers, like groupies at a rock concert.
I believe that how we eat has a LOT to do with our individual biochemistry, our genes, our gut bacteria, our culture, our preferences, our job, our family, our free time, our individual health goals and health challenges.
Diet (or since diet is often a trigger word, but honestly all I mean by it is “way of eating”, or daily nutritional practice), is highly individualized. There is no one-size-fits-all diet.
HOWEVER, I do believe in resets.
I believe all adults could do well with a dedicated amount of time: 14 days, 20 days, 30 days, etc.: in which we really examine our relationship with food. In which we strip our diets down to the bare bones and examine our blood sugar, food sensitivities, food addictions, tendencies to emotionally eat, taste buds, etc.
After all, the human “diet” is essentially meat and vegetables. What happens when we strip all the fluff away? What might we discover about our bodies and minds? About our habits? About ourselves?
This way of eating restores metabolic flexibility, gets us burning fat for fuel (in addition to carbs when you add them back in after the 21 days). It helps us manage blood sugar, which is implicated in chronic stress, acne, diabetes, and hormonal disruption to name a few conditions and symptoms.
Obviously this challenge is not for those who struggle emotionally with food and need more one-on-one focused support, but it is an excellent way to be held accountable, to take on a challenge in which you’re given all the tools you need to do the discovery work.
You might discover that this is the best eating style for you.
You might restore your insulin sensitivity but discover that you need some carbs, or certain carbs, to feel your best.
You might discover hidden food sensitivities that have been plaguing you with inflammation for years.
by Dr. Talia Marcheggiani, ND | Dec 1, 2017 | Clinical Science, Depression, Diet, Digestion, Elimination Diet, Food, Health, Hormones, Medicine, Mental Health, Nutrition, Preventive Medicine
Like many people I see, Sandra was experiencing debilitating exhaustion.
Completing her PhD, she was working all day and collapsing on the couch at 8 pm.
She stopped going out in the evening. She ceased spending time with friends, engaging in activities outside of her studies, exercising, and having sex.
Her motivation and zest for life were at all-time lows.
Her marriage, and her life, were being sidelined in the service of her fatigue.
Her family doctor met her complaints with a defeated shrug. “You’re just getting older,” he offered by way of explanation.
Sandra was 27.
My patient is not alone. At least 20% of patients approach their family doctors complaining of fatigue.
24% of North American adults report feeling fatigued for more than two weeks, unable to find a cause.
Additionally, one third of adolescents report feeling tired most days.
Surely these teens are not just “getting older”.
Lack of energy is a problem that can arise from any body system. Fatigue can be an early warning sign that something has been thrown off balance.
I frequently see fatigue in patients suffering from hormone imbalances, including suboptimal thyroid function, insulin resistance, and low estrogen, progesterone, or testosterone. But also in chronic stress, depression, and anxiety.
Fatigue is often connected to mental health conditions, digestive issues, lifestyle imbalances, chronic inflammation, chronic stress, and lack of restful sleep. It’s no wonder, then, that most of the people I work with experience some level of low energy.
Conversely, I see improvement in energy as one of the first signs that someone is moving towards more robust health. Some of the first signs of healing are a clear mind, bright mood, and vibrant, buoyant energy.
There are a few steps you and your naturopathic doctor can take to identify and remove the cause of fatigue, while optimizing your health and energy levels.
- Differentiate between sleepiness and fatigue.
It is important to determine if low energy is fatigue or sleepiness.
Sleepiness is characterized by the tendency to fall asleep when engaging in non-stimulating activities like reading, watching TV, sitting in a meeting, commuting, or lying down.
Sleepiness:
- Is often improved by exercise, at least in the short-term
- Is improved with rest
Fatigue is characterized by a lack of energy, both physical and mental. Fatigue is often worsened by exertion.
Those who are fatigued:
- Suffer from mental exhaustion
- Experience muscle weakness
- Have poor endurance
- Typically feel worse after physical exercise and take longer to recover
- Don’t feel restored after sleeping or napping
- Might experience ease in initiating activities but progressively experience more weakness as they continue them (e.g.: engaging in social activities, movement, working, etc.)
To determine between sleepiness and fatigue, your naturopathic doctor will ask you a series of questions about the nature of your low energy.
2. Assess sleep.
Assessing and optimizing sleep is essential for beginning to treat all low energy and, in particular, sleepiness.
Assessing sleep involves looking at a variety of factors such as:
- Bedtime and waking time
- Sleep onset: how long it takes
- Sleep routine and sleep hygiene habits
- Sleep duration: how many times you wake up, how quickly you can fall back asleep after waking
- Causes of interrupted sleep such as sleep apnea, chronic pain, frequent urination, children/pets/partners, etc.
- Nap frequency and length
- Ability to wake up in the morning
- Perceived sleep quality: do you wake feeling rested?
- The use of sleep aids
- Exercise routines, how close to bedtime you eat or exercise.
And so on.
Using a sleep app or undergoing a sleep study are two additional tools for assessing the quality and duration of your sleep cycles that may be useful.
3. Address sleep issues.
Whether the cause of fatigue is sleepiness or not, restful sleep is essential to restoring our energy levels. Optimizing sleep is an important foundational treatment for all health conditions.
Restorative sleep regulates hormones and balances the stress response, called the hypothalamic-pituitary-adrenal axis (HPA axis). It improves cell repair, digestion, memory, and detoxification.
Mental and emotional stress, artificial light, blood sugar dysregulation, inflammation, and hormone imbalances can interfere with sleep.
To address issues with sleep, it is important to:
- Maintain a strict sleep schedule. This means keeping bedtime and waking time consistent, even on weekends.
- Practice good sleep hygiene by avoiding electronics at least an hour before bedtime, using blue light-blocking glasses if necessary, and keeping the bedroom as dark as possible.
- Avoid stimulating activities like exercise in the hours before bed.
- Keep the bedroom cool and dark.
- Reserve the bed and bedroom for sleep and sex only.
- Balance circadian rhythms by exposing your eyes to sunlight immediately upon waking and eating protein in the morning.
In addition to sleep hygiene and balancing circadian rhythms, sleep aids can be helpful. I start my patients with melatonin, a non-addictive antioxidant, to reset the sleep cycle and help with obtaining deeper, more restorative sleep.
It is important to take melatonin in a prolonged-release form a few hours before bedtime and to use it in addition to a dedicated sleep routine.
- Determine whether the fatigue is secondary to an underlying medical condition.
Secondary fatigue is defined as low energy, lasting from 1 to 6 months, that is caused by an underlying health condition or medication.
With your medical or naturopathic doctor, be sure to rule out any issues with your immune system, kidneys, nervous system, liver, and heart, and to assess the side effects of any medications you’re taking.
Ruling out chronic infections, pregnancy, anemia, and cancer may be necessary, depending on other signs and symptoms that are present, your individual risk factors, and family history.
While the vast majority of fatigue is not caused by a serious health condition, ruling out more serious causes is an essential part of the diagnostic process.
Remember that this is not a job for Dr. Google! Because fatigue is a sign that something in the body is not functioning optimally, it can be implicated in virtually every health condition, alarmingly serious ones, but also more benign conditions as well.
Taking into account your entire health history, risk factors and particular symptoms, as well as assessing blood work is a complex job that a regulated health professional can assist you with.
- Get blood work done.
Assessing blood work is necessary for ruling out common causes of fatigue.
Blood tests are used to rule out anemia, infections, suboptimal iron, B12, and folate levels, under-functioning thyroid, inflammation, insulin resistance, and hormonal imbalances.
To evaluate the cause of fatigue, your doctor will look at:
- A complete blood count (CBC) that looks at your red and white blood cells.
- inflammatory markers like ESR and hs-CRP
- TSH, to assess thyroid function, and occasionally free thyroid hormones and thyroid antibodies, if further investigation is indicated
- B12, iron and folate
- Other tests such as fasting insulin, fasting blood glucose, liver enzymes, and hormones like estradiol, testosterone, estrone, LH, FSH, and progesterone, depending on the health history and the constellation of symptoms.
Your doctor may take further measures to assess your heart and lungs, or to rule out chronic infections.
6. Identify physiologic fatigue, or burnout.
Once sleepiness and any underlying health conditions have been ruled out, your doctor may determine whether you have physiologic fatigue.
Physiologic fatigue, also commonly called “burnout” or “adrenal fatigue”, is the result of an imbalance in sleep, exercise, nutrition intake, and rest.
It is by far the most common category of prolonged fatigue that I see in my practice. Two thirds of those experiencing fatigue for two weeks or longer are experiencing this type of fatigue.
Feeling a lack of motivation, low mood, and increased feelings of boredom and lethargy are characteristics of this kind of fatigue.
Physiologic fatigue can be confused with depression, leading to a diagnosis and subsequent antidepressant prescription, which may fail to uncover and address contributing lifestyle factors.
To tell if you might be experiencing physiologic fatigue, or burnout, see if you answer yes to any of the following questions, adopted from the Maslach Burnout Inventory:
- I feel emotionally drained at the end of the day.
- I feel frustrated with my job.
- I feel I’m working too hard.
- I feel fatigued when I have to face another day.
- I have a hard time getting up in the morning on weekdays.
- I feel less sympathetic and more impatient towards others.
- I am more irritable and short-tempered with colleagues, my family, my kids.
- I feel overwhelmed.
- I have more work than I can reasonably do.
- I feel rundown.
- I have no one to talk to.
Fortunately, there are many solutions to improving low energy and mood caused by burnout.
- Balance the HPA Axis
Balancing the stress response, otherwise known as the Hypothalamus-Pituitary-Adrenal (or HPA) axis, is an important component of treating physiologic fatigue.
Our HPA axis becomes activated in the morning when the hormone cortisol is released from the adrenal glands. Cortisol suppresses inflammation and gives us the motivated, focussed energy to go about our day.
Towards the end of the day, cortisol levels naturally fall. In the evening, cortisol is at its lowest, and melatonin, our sleep hormone, rises.
Those with HPA dysfunction have an imbalance in this healthy cortisol curve.
They commonly experience sluggishness in the mornings, a crash in the afternoon (around 2 to 4 pm), and restless sleep, often waking up at 2 to 4 am as a result of nighttime cortisol spikes and an impairment in melatonin release.
These individuals often experience cravings for salt and sugar. They may have low blood pressure and feelings of weakness.
It is common for those experiencing burnout to get sick when they finally take a break or experience prolonged healing time from common infections, likes colds and flu.
They may suffer from inflammatory conditions like chronic migraines, muscular tension, and report feeling depressed or anxious.
In this case, balancing the HPA axis is a treatment priority.
Treatment involves:
- HPA axis balancing through adaptogenic herbs
- Optimizing adrenal nutrient levels
- Regulating blood sugar
- Improving circadian rhythms
- Reducing workload and perceived stress through addressing perfectionism, practicing setting boundaries, and developing mindfulness, among other skills.
- Improving sleep
- Engaging in regular, scheduled exercise
- Reducing inflammation, improving digestion, or regulating hormones
- Being proactive about mental health and emotional wellness
- Improving self-care and stress resilience
Cognitive Behaviour Therapy can be used to teach healthy coping skills while balancing sleep and stress. Studies show it can be more effective than medication for the depression and anxiety related to physiologic fatigue.
Of course, from a holistic perspective, the above strategies are the foundations for improving general health and wellness for all fatigue-related conditions, regardless of whether the fatigue is due to sleepiness, secondary fatigue, physiologic fatigue, or chronic fatigue syndrome.
- Talk to your naturopathic doctor about adaptogenic herbs.
Adaptogenic herbs are an important natural tool for improving mood and energy.
Adaptogens help the body “adapt” to stress. They up-regulate genes involved in boosting the body’s natural stress resilience.
They also balance the cortisol curve, and protect the brain from the effects of stress.
Because of this, adaptogens not only improve energy and mental and physical endurance, they also improve attention and concentration, immune system function, and mental work capacity.
They can treat depression and anxiety, and regulate circadian rhythms.
Common adaptogens are withania (or ashwaghanda), rhodiola, holy basil, the ginsengs, like Siberian gingseng (or eleuthrococcus), schizandra, liquorice, and maca, among others.
My two favourite adaptogens are ashwaghanda and rhodiola, however your naturopathic doctor can work with you to pick the best herbal combination for your individualized needs.
9. Rule out Chronic Fatigue Syndrome.
Chronic fatigue syndrome (CFS) is characterized by fatigue that lasts 6 months or longer, is not improved by exercise and rest, is not related to an imbalance in lifestyle, and is not caused by a primary health condition.
Those with CFS often have signs of an activated immune system such as enlarged lymph nodes, a low-grade fever, or a sore, inflamed throat. Sufferers may experience generalized weakness and pain.
CFS can be an extremely debilitating condition that results in a 50% reduction of daily functioning.
The cause of CFS is not known, however balancing HPA axis function, improving nutrient status, reducing inflammation, healing the gut, reducing toxic burden, boosting mitochondrial functioning, and promoting self-care are all useful treatment strategies.
- Rule out food sensitivities.
Research may suggest that fatigue, including CFS, may be caused by food sensitivities. IBS and food intolerance are also linked to fatigue of various types.
Our gut is the seat of the immune system, sampling foreign substances from the external environment and activating an immune response, if it finds any of those substances pose a threat to the health of the body.
If our immune system comes into contact with something doesn’t like, even if that something is a benign food substance, an inflammatory reaction can be triggered. Chronic inflammation can exacerbate fatigue.
To test for food sensitivities, your naturopathic doctor will either order a blood test, or recommend an elimination diet where suspicious food is removed from the diet, the gut is healed, and foods are later reintroduced.
Common foods to eliminate are gluten, dairy, sugar, eggs and soy. Stricter Autoimmune Paleo diets involve the removal of all dairy, eggs, grains, legumes, and nuts.
- Mind your mitochondria.
Our mitochondria are the “powerhouses” of the cell, responsible for making ATP, our body’s energy currency, out of the carbs, protein, and fats from our food.
Research has shown a link between mitochondrial dysfunction and chronic fatigue.
The mitochondria need a variety of different nutrients to function optimally. These nutrients include B vitamins, magnesium, Coenzyme Q10, and certain amino acids.
When the mitochondria are unable to produce sufficient ATP, fatigue may result. Similarly, a problem with antioxidant production can result in the buildup of reactive oxygen and nitrogen species, otherwise termed “free radicals”, in the mitochondria.
Free radicals can trigger inflammation and immune system activation in the entire body, causing us to feel ill and fatigued.
B vitamins are also important for a process called “methylation” which is essential for energy and hormone production, immune function, detoxification, mitochondrial function, and DNA repair.
- Balance your blood sugar.
Insulin resistance, hypoglycaemia, type II diabetes, and metabolic syndrome are all common conditions that reflect the body’s inability to regulate blood sugar.
All of these conditions can cause frequent energy crashes, fatigue after eating, brain fog, and lethargy.
Even those free of the above conditions may still struggle with blood sugar imbalances. Signs of blood sugar dysregulation are craving sweets, feeling hungry less than 3 hours after a meal, getting “hangry”, feeling weak and dizzy if missing meals, waking at night, and snacking at night.
Balancing blood sugar by eating enough fibre, fat and protein at every meal is essential to maintaining the endurance to get through the day.
Your naturopathic doctor can help you come up with a diet plan that keeps your blood sugar balanced and your energy levels stable throughout the day.
- Support your immune function and eradicate chronic infections.
Chronic infections can result in prolonged activation of the immune system, resulting in chronic fatigue.
Viral infections, like mononucleosis and Epstein Barr, and gut bacteria imbalances, such as SIBO, C. Difficile, and candida overgrowth can be implicated in chronic fatigue.
Supporting the immune system with herbs, balancing the HPA axis, and using natural remedies to eradicate the infection are all courses of action you may take with your naturopathic doctor to eradicate infectious causes of fatigue.
- Uncover and treat hormone imbalances.
Our hormones, the messengers of the body, regulate how our cells talk to each other.
Hormones are responsible for blood sugar control, the stress response, ovulation and fertility, sex drive, metabolism, and, of course, energy production and utilization.
It is possible that those who suffer from low energy have an imbalance in the hormones cortisol, insulin, estrogen, progesterone, DHEA, testosterone, or thyroid hormones. Directly addressing hormones is then the main treatment goal for improving energy.
Uncovering other signs of hormonal imbalance, such as the presence of PCOS, endometriosis, or symptoms of hypothyroidism, as well as ordering blood tests, can help reveal if an imbalance in hormones is the main cause of your fatigue.
- Encourage detoxification.
Our body has the powerful ability to process and eliminate the 500 chemicals and toxic substances we come into contact with daily, as well as the hormone metabolites and immune complexes produced as a result of normal metabolic functioning.
Our livers, kidneys, colon, and skin regularly filter hundreds of harmful substances from our bodies. This process happens naturally without the aid of outside support.
However, it is possible that an increased toxic burden on the body paired with a sluggish liver and digestive system, can increase the body’s overall toxic load.
Toxic overload can contribute to fatigue by increasing inflammation and immune system activation, as well as impairing energy production pathways, and disrupting hormonal function.
Reducing contact with harmful toxins, while supporting kidney, liver and colon function can help restore optimal energy and health.
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Treating fatigue first involves developing a relationship with your healthcare provider: finding someone who takes your concerns seriously.
Conducting a thorough assessment of blood, lifestyle factors, sleep, hormones, and digestion, and as many other factors as possible, is essential to uncovering the cause of fatigue.
Treatment involves removing obstacles to healing, supporting energy production, balancing lifestyle, and using herbs to boost energy and stress resilience.
When we consider fatigue as an important sign that something in our body is functioning sub-optimally, we can use our energy levels are important indicators for health.
by Dr. Talia Marcheggiani, ND | Oct 24, 2017 | Food, Health, Hormones, Mental Health, Nutrition, Recipes
When helping someone improve their daily nutrition, it helps to start with one meal at a time.
With my patients, I first tackle breakfast, the most important meal of the day for glucose control, which has major implications in mood and hormone regulation for the rest of the day.
Once that’s covered, we go after The Afternoon Snack.
You know the one I mean: it’s after lunch. You’re at the office. The clock is moving backwards. Your brain is barely functional.
You’re hungry… or are you? You’re tired. Kind of. Not physically tired, but…huh? What were we talking about just now?
Right, tired. Mentally tired. Brain in fog. Can’t think. Can’t concentrate.
Need sugar.
Someone is bringing around a tray of muffins.
There are Halloween candies in your desk—what month is it again? It was from last Halloween, right? Or the one before that?
How long is the Tim Horton’s line?
You think about making it through the last two hours of the work day, consider slogging over to the gym, feel a sinking feeling somewhere in your empty abdomen at the thought of your evening commute.
You wonder what the hey is going to end up on the table for dinner.
Take out, probably.
So, yes; once breakfast is sorted, this is the time of day I go after next.
Generally, I try not to recommend snacking.
Ideally our blood sugar is so on point that we have 3 big meals a day (or 2 for some people, maybe 4 for others), spaced out by about 5 to 6 hours, and then a nice, long nightly fast of about anywhere from 12 to 15 hours, or longer, depending on your body, goals, and so on.
That being said, there are few reasons some of us might need to snack:
- Your blood sugar is off the rails and, while you have the goal of getting into a more stable 2 to 3 meals-a-day kind of routine, you need something to tide you over in the meantime while you heal.
- Your adrenal glands are off the rails and, while you have the goal of sleeping soundly, and getting your cortisol up and moving at the right times (with the right breakfast), you need something to help keep things balanced in the meantime while you heal.
- You’re sorting out your insulin and leptin, or other hormones involved in satiation.
- You have a medication you need to take at this time that must be taken with food.
- Your healing goals involve listening to your hunger signals. You are healing from emotional eating and learning to trust your body, which means that your meal times might not be predictable.
- You don’t have time for a big lunch, or your lunchtime is too early for you to be hungry enough to eat a big meal (teacher’s often have this problem).
- Your schedule fluctuates.
- You’re swamped with the kind of work where all you can do is shove something portable into your mouth during an 8-hour shift or else you’ll pass out.
- You have a hard workout right after work.
- Your digestion doesn’t allow you to eat 2 to 3 big meals a day.
- You’ve tried eating 2 to 3 big meals a day and, even though your hormones are seriously sorted, you find it just doesn’t work for you and your body.
- You have dinner late: your partner gets home late and you want to share a meal with him/her, or you take a hip hop cardio, abstract drawing, or throat singing class at night, and then try to get some food into you afterwards.
- You snack at night and are working on healing that pattern by trying to eat more during the day. Snacking helps with this.
- You are on insulin or drugs for diabetes and need to eat whenever your blood sugar drops.
- And so on.
When patients ask me what they should have for snacks, I enthusiastically exclaim, “a quarter cup of pumpkin seeds!”
My enthusiasm is rarely returned, even after I excitedly spell out the health benefits.
Sometimes, I think, people just want to be told which carrot muffin is the healthiest or which birthday-cake flavoured protein bar I recommend. However, while snacks can certainly be fun, I look at food primarily as fuel, especially if we’re going to heal our mood, stress signals, and hormones.
If your snack goals involve looking for an excuse to eat chocolate fudge snack protein bars with 1 g of sugar per serving (oh, just have an actual chocolate bar and get on with it!), then snacking might not be right for you.
Snacking is not:
- An excuse for emotional eating: “Ugh, the boss is a dick—time for a scone!”
- A response to riding the blood sugar rollercoaster: if you need a snack to stay stable we have some deeper healing to get into.
- A response to not setting up good sugar control (i.e.: not liking breakfast, not feeling like eating what you brought for lunch, not feeling full from your protein-sparse lunch, etc. See above).
- A reward for getting through the work day. “It’s 2 o’clock… I guess I can head over to the muffin tray now—I’ve earned it!”
- An excuse for a break. If you’re not hungry, take a walk instead.
- An excuse to eat something “not awesome” for you, unless it’s a once-in-a-while treat you’re really savouring.
So, that being said, what makes a good snack?
The anatomy of a good snack is as follows:
- It consists of about 100-400 calories, depending on your goals for the snack (Workout fuel or brain fuel? How long does this snack need to last you? What is your body doing with the energy?), your energy requirements, your health goals, your health status. Most people’s snacks are around 250 calories.
- Snacks should contain protein to keep blood sugar steady (aim for about 10-20 g of protein, depending on the size of the snack).
- Snacks should contain healthy fats.
- Snacks should be nutrient-dense, containing essential vitamins and minerals that your body needs to keep its enzymes and chemical reactions and hormones buzzing.
- Most of all, however, snacks should feel good in your body, which means: you aren’t sensitive to them, they don’t suck more energy from you hours later, and they help balance your blood sugar. How do you know that this is what’s happening in your body? You feel good, strong and clear-headed after your snack. You don’t feel the need to snack at night, and you feel insatiable cravings diminish.
Here are some of my favourite snacks:
- Pumpkin seeds. A great snack is just this: 1/4 cup of pumpkin seeds, or pepitas, the green kind. These little babies have about 23g of protein per serving, zinc, magnesium, healthy fats, and tons of fibre. A great, low-carb, satiating snack.
- Macadamia nuts: 10-20 macadamia nuts are delicious nuts consisting of the “good” fats, heart-healthy, anti-inflammatory monounsaturated fatty acids, or MUFAs, also found in olives and avocados that help lower LDL cholesterol and raise HDL.
- Mini frittatas: I love these for breakfast too.
Date balls: Which can be combined with any form of dates/nut butters/chocolate/coconut/seeds and nuts. Just go easy on the dates. Teachers and those who work in nut-free environments can experiment with tahini, pumpkin seed, and sunflower seed butters.- Fat bombs: Using a combination of coconut oil, avocado, cocoa butter and stevia, blend ingredients and then freeze in muffin tins. Add some protein powder, nuts and/or seeds to them to round out the macronutrients.
- Hummus and veggies: Make your own hummus to avoid the canola, corn and soy oil that is often snuck into store-bought versions. I love this fuchsia beet hummus recipe.
- Smoothies: Always a great go-to. Remember: the perfect smoothie combines a) a leafy green b) a scoop of protein powder c) a healthy fat, like coconut oil or avocado, and d) something for sweetness like berries, a banana, or stevia.
- Yogurt parfait: I often mix some coconut milk yogurt, pumpkin seeds, cacao nibs, a few drops of liquid stevia, and gelatin together for breakfast. It also makes a yummy snack.
- Chocolate avocado pudding: One of my go-tos for snacking. Mash one avocado with 2 tbs cocoa powder. Add in some protein powder and liquid stevia drops.
- Homemade Jello: Get your collagen a-building. You can take any liquid, creamy or clear, warm it up in a saucepan until steaming, add gelatin (1 tbs per cup of liquid), and let it cool down to room temperature, then cool further in the fridge overnight. Try putting it into gummy bear molds, or experimenting with gelling up golden milk, or teas. The possibilities are endless if you’re a jello fan.
- Sardines: The kind in the can soaked in olive oil, or water (avoid the canola oil or soya oil versions, please). Your brain will love the omega 3 fatty acid hit.
- Leftovers! I often tell my patients to bring a big meal with them to work: a salad with protein and avocado, or a cabbage “rice” pad thai with chicken thighs, or a paleo chilli with kale and spinach packed into it and curry spices. Eat one half for your early lunch and the other half at 3pm.
What about a piece of fruit?
Fruit on its own, while a portable snack, is often a disaster for blood-sugar regulation. To keep it more satiating, add some nut butter to it, or throw it into a yogurt parfait or smoothie. Alternatively, add some dried fruit to your pumpkin seed, macadamia and almond trail mix for sweetness.
Remember: the goal of snacking is to balance blood sugar.
Through good blood sugar balance, we have better stress hormone responses, healthier weights, better hormone balance, clearer focus, and brighter mental health.
Happy snacking!
What’s your favourite protein and fat-rich snack?
