How the Keto Diet and Intermittent Fasting Helped Me Lose 20 Pounds in 2 Months

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Do you want to lose weight fast, keep it off, and not feel hungry along the way? If so, then the keto diet and intermittent fasting might be for you!

After babies number four (currently 3 years old) and five (currently 18 months), I had put on quite a bit of weight, and I wasn’t able to get it off no matter what I tried. I got a gym membership, then a home membership, and started working out regularly, but it didn’t help me to lose weight. (*I did get noticeably stronger and got rid of my back pain though.)

I tried eating less and made lots of big salads, but I just felt hungry all of the time. It seemed like the only way I could lose weight was to starve myself. Then I discovered keto.

In just 2 months, I have lost 20 pounds (which is 10 pounds below my pre-pregnancy weight), and I have gone from wearing maternity and size 16 pants to fitting into my size 8 shorts that I haven’t been able to wear since before I got pregnant for Julian (baby #4). (*To clarify, the before picture is actually me 30 pounds heavier. It took me a year and a half to lose the first 10 pounds and only 2 months to lose the last 20! Also, because I have more energy and I’ve been more active, I’m sure I’ve gained plenty of muscle along the way.)

I never thought that losing weight could be this easy…and fun! I’m not hungry because my body has adapted to burning my stored fat for fuel, I get to eat amazingly satisfying meals, and seeing the scale go down just about every day is a huge motivator!

My husband has recently joined me on this keto journey, and he lost 14 pounds in one month! My mom is joining me as well and lost 4 inches off her waist in just a few weeks. We both talk about how we don’t feel like we’re trapped in our fat suits anymore. 🙂 It seems as though everyone I know is messaging me and joining me on this keto journey, and so even though I’m still aspiring to reach my goal weight, I have learned A LOT and wanted to share some tips and tricks for anyone looking to get started on the keto diet.

What is the Keto Diet?

A keto diet (short for ketogenic diet) is basically a diet low in carbs and high in fat with a moderate amount of protein. When you stop eating carbs, your body depletes it’s glycogen stores and goes into a state of ketosis where your liver converts stored fat into ketones that your body (including your brain) can use as fuel.

There are macro calculators out there that can help you to make sure you are getting the right macronutrients (protein, carbohydrates, and fat) for your body type, but basically, you want to keep your carbs to less than 20 grams per day. Watch out that you don’t go on an all you can eat protein buffet either! When you eat too much protein, your body can convert it to glucose through a process called gluconeogenesis.

So basically, on the keto diet, you’re trying to eat as much fat as possible! This sounds great, but it can be a hard adjustment at first because you can have butter but no bread, cheese but no crackers, and eggs but no toast. Also, keep in mind that you want healthy fats (the more saturated the better) like coconut oil, butter, and ghee not the trans fats found in shortening and margarine or rancid vegetable oils that can lead to a fatty liver.

Getting Started

You can dive right into the keto diet, or you can enter it gradually. I have always struggled with hypoglycemia (where I get light headed, dizzy, and fatigued if my glycogen stores are depleted), so I gradually reduced my carbs over a period of several weeks.

Basically, I would go as long as I could without eating carbs, but if I started to get dizzy or lightheaded even after eating a fatty snack like a hard boiled egg or cheese stick, then I would eat an apple slice or one of my homemade sourdough muffins. After several weeks of doing this, I was eventually able to eliminate all carbs and cure myself from hypoglycemia.

I like how Mark Sisson describes how you can either be a sugar burner or fat adapted. If you’re fat adapted, then your body can easily switch to using stored fat for fuel, but if you’re a sugar burner, you’ll be hungry as soon as your carb heavy meal has been digested even if your body has extra stored fat that it could use as fuel. Being in a state of ketosis will help you to become fat adapted.

Another great resource is Dr. Berg. He has short informative videos on YouTube that can help you get started on the keto diet and answer all of your questions along the way. I like the way he explains how it’s insulin that’s making us fat. Insulin is needed to shuttle glucose into our cells and when insulin is present, the hormone sensitive lipase needed to break down stored fat for fuel is suppressed. So whenever insulin is present in our bloodstream (i.e. because we’ve consumed glucose), we cannot access our stored fat, and that is why we need to cut the carbs.

How to Know if You’re in Ketosis

You don’t have to be in ketosis to lose weight, but if you are you can lose weight very very quickly. There are also different stages of ketosis, so you could be in it a little bit, a moderate amount, or all the way.

You’ll know if you’re in ketosis if your weight starts to drop rapidly, but you could also purchase these strips to detect ketones in your urine. You may also detect a fruity smell in your breath (like overripe apples) due to the acetone which is a by-product when fatty acids are broken down for energy in the liver.

Another sign that you’re in ketosis is being crazy thirsty and having a dry pasty mouth. Especially at the beginning of a ketogenic diet, insulin levels drop, and the kidneys release their water stores. Once in ketosis, your insulin stores are not tapped into as often causing the body to release more fluids than it did before. Because of this, you’ll want to drink plenty of water, but I’m going to talk about that more in the section about avoiding the keto flu.

What to Avoid

The great thing about the ketogenic diet is that you don’t really need to add anything, you just need to take things away! Start by eliminating everything in your diet with sugar. Read labels and watch for hidden sugar in things like sauces and dressing. I didn’t realize how much sugar my kombucha had until I took it away and felt extremely hypoglycemic. Once I eliminated kombucha, my fat really started to melt away rapidly!

Natural sugars like honey and molasses need to be eliminated too. All grains including wheat and corn need to be eliminated. So no bread, no chips, no cookies, no tortilla wraps, no oats, and no cereal. Root vegetables like potatoes and carrots are high in carbohydrates and should be avoided as well. Check out what Dr. Berg has to say about vegetables here, but I eat vegetables low on the glycemic index liberally. The high fiber content of vegetables doesn’t cause your insulin levels to spike and you need the potassium and magnesium so you don’t get dehydrated.

Many fruits are high in carbs and need to be avoided, but avocados, olives, coconuts, blackberries, raspberries, strawberries, tomatoes, and lemons are very low on the glycemic index and are okay to have in moderation.

Nuts are high in fat, but have carbohydrates in them too sadly. Macadamia nuts, pecans, and brazil nuts are at the lower end and you should really stay away from cashew and pistachio nuts, but I have decided not to mess around with nuts at all. Beans are another food that you might think would be good but are actually high in carbohydrates.

As far as alcohol goes, you want to avoid beer and sweet wine. Dry wine only has about 2-3 grams of carbohydrates so you could have a glass or two of that, but avoid sweet dessert wines. Spirits on their own have no carbohydrates, but watch that the mixer doesn’t have any sugar. We enjoy drinking spiked sodas like White Claw or Truly that have only 1-2 grams of carbohydrates and 100 calories per can. Dr. Berg explains how alcohol kills liver cells, can lead to a fatty liver, depletes b vitamins, dehydrates, and blocks fat burning for several days. So technically, you really shouldn’t drink while on the keto diet. I have so far and lost the weight, but if I hit a plateau, I will probably cut it out.

You’ll probably make some mistakes at first and that’s okay. I’m constantly googling “how many grams of carbohydrates in _____” and learning more every day.

What to Eat

Learning how to cook keto meals and making sure you plan ahead is very important on the keto diet. Every day, I go to Pinterest and pin keto meals that I would like to try. Some people like finding keto substitutes for their favorite meals and desserts, but I prefer to not remind myself of those things and just avoid them all together. I have found that by avoiding sugar and carbohydrates, I have completely gotten rid of my sweet tooth. Eating something sugary actually sounds gross to me now.

Trying to eat as much fat as you can seems enjoyable, but it’s hard to grasp how to make that happen at first. I basically think of meal planning as tons of vegetables, some protein (the fattier the better), and as much fat as possible. Good sources of fat are cheese, butter, coconut oil, heavy whipping cream, sour cream, olive oil, and so on.

I’ll talk more about grocery shopping and meal ideas in a minute, but first we need to talk about the most important part of this whole diet. The Diet Doctor has some great visual articles about what to eat and not to eat.

Intermittent Fasting

The beautiful thing about being in ketosis is that you can go longer without food because your body is using it’s own fat for fuel. To see rapid weight loss, I highly recommend eating only during a certain window of time. My husband and I stop eating at about 7 pm and then try to go as long as we can before eating the next day. At first, it was hard to skip breakfast and we would be starving by about 10 am. But now, we don’t even feel hungry until about noon.

At noon, we’ll break our fast with a good meal, have some snacks or our next meal about 4-6 hours later, and that’s it. So basically, we only eat two meals a day.

It feels kind of weird to not eat so much food, and sometimes I just honestly miss eating. But our grocery bill has gone down because we don’t need as much food and we have more time during the day for other things since we’re not preparing and eating food as often. I highly recommend watching Dr. Berg’s video about intermittent fasting. He explains how to gradually get into it over a period of time.

Eat When You’re Hungry

The important thing to remember is that you’re not starving yourself. You have to get really in tune with your hunger cues and eat when you’re hungry and stop when you’re full. Don’t eat because the clock is telling you to eat. Don’t eat because someone left food on the table. Don’t eat because other people around you are eating. Eat when you’re hungry, stop when you’re full…it’s that simple. *When you have stored fat to use for fuel and you still feel starving in between meals or shortly after eating or when you keep eating and eating not noticing when you are full, that is because of leptin resistance and going on a keto diet will help to fix that. 

Fat is far more dense than carbohydrates, so you’ll need to eat far less by volume in order to feel full. And keep in mind that you are eating fat to train your body to burn fat for fuel. If you are doing the keto diet to lose weight, then you want your body to use your stored fat for fuel. So try to eat as little as possible and let your body burn that stored fat. Dr. Berg has a great video that explains how much fat you should be eating here.

One of the main things I have learned on this diet is how much I would snack all day even when I wasn’t hungry. Part of this is because I’m feeding five growing children and they seem to eat non stop all day. So I would have a bite of their pancakes, eat the rest of their eggs, a nibble here, and bite there, and I honestly had no idea how much I was even eating in a day.

Now, I just have a rule that I don’t snack. I’ll have a cup of coffee in the morning with heavy whipping cream (no carbs), drink a cup of Echinacea Immune Support tea, drink water with electrolytes, and then when I’m hungry, I’ll sit down and eat a really good satisfying meal.

Grocery Shopping and Meal Ideas

I’m not the type of person who plans weekly meals and then shops accordingly. I just make sure my fridge and freezer are stocked with plenty of really awesome nutrient dense foods. I try to buy grass fed, pastured, organic, raw, and local whenever I can, but I don’t stress about it if it’s not available or too expensive. I’m always trying to improve the quality of our food while keeping everything else in life in balance.

I like to make sure I always have ground beef, maybe a roast, chicken legs, thighs, breasts, a whole chicken, wild caught salmon, cod filets, pastured eggs, plenty of good fatty dairy like sharp shredded cheese, sour cream, heavy whipping cream, tons of fresh seasonal veggies like bell pepper, lettuce, celery, cucumber, broccoli, cauliflower, tomatoes, zucchini, onions, and garlic. I also make sure I have plenty of butter, coconut oil, olive oil, mayonnaise, and avocado and use as much as I can whenever I can. For seasonings, I use tons of Real Salt (your body needs salt), garlic powder, onion powder, oregano powder, basil powder, cayenne powder, and Bragg liquid aminos.

First Meal of the Day (Breakfast)

Since my husband and I don’t eat until noon for our first meal, sometimes we prefer a breakfast type of food, and sometimes we feel more like a lunch or dinner option.

You could do bacon and eggs (with melted butter and cheese) every day for your first meal and be just fine, but I like mixing it up with some savory omelettes with fresh garlic and veggies or some egg muffins with fresh ground beef and fresh herbs and tomatoes from the garden.

Snacks

I pretty much always have a huge tray of fresh cut up veggies with some homemade ranch and hard boiled eggs with sharp cheddar cheese cubes ready to go at all times. If we leave the house, I’ll pack some of these up for my husband and I to snack on so we’re not tempted by fast food. Sometimes I don’t have time to make a meal and having these snacks around is a life saver.

Second Meal of the Day (Lunch/Dinner)

I really like making soup and it’s a wonderful meal to prepare ahead of time that can last all week. White chicken chili (with no beans and add extra vegetables like zucchini and bell pepper), broccoli and cheese soup, good old chicken soup with lots of chicken and veggies, and ground beef chili (no beans) are my favorites.

I try to do a lot of salads with lots of homemade dressing and have some chicken kebabs or grilled chicken cut up into cubes ready to go. Grilled chicken legs or thighs are good fatty sources of meat that taste incredible. Pair that with steamed broccoli or asparagus smothered with butter and salt and you’ve got a savory meal! Another great meal is to cook a roast with a tons of onions and then smother with sour cream and salt. Delicious!

BLT lettuce wraps with lots of mayo are really good, and I love making chicken stuffed with cheese and veggies too. One of my favorite meals is buffalo wings with tons of blue cheese dressing and celery.

Avoid the Keto Flu

During a ketogenic diet, your body will release more water and retain less because of the decrease of insulin. Along with losing the water, you’re losing the minerals found in water at a higher rate and so you can quickly become depleted of key minerals that your body needs to function properly. This is why it is very important to add electrolytes to your water and to eat plenty of vegetables. The most relevant electrolytes in this context are sodium, potassium, magnesium, chloride, and calcium. If you can afford it, these electrolytes provide everything you need to stay perfectly hydrated.

My husband and I like making a special water using these amazing water bottles with lots of ice. The water not only provides the electrolytes we need, but helps us to feel satisfied throughout the day. To make the water, add about a teaspoon of Real Salt (a great electrolyte), a tablespoon of freshly squeezed ginger (great electrolyte and boosts the immune system), 1/2 of a lemon or lime squeezed (for flavor and vitamin C), plus a dash of cayenne pepper (speeds up the metabolism). *Keep in mind that the lemon and ginger will add about 2-4 grams of carbs. I was drinking like 3 of these and when I started tracking my macros, I realized it was adding up to be too much. Apple cider vinegar has no carbs and amazing health benefits (like lowering blood sugar) and would work great as well if you can stand the taste!

To help your body more quickly transition into ketosis and avoid the keto flu, you can get some exogeneous ketones. This supplement is expensive, but my husband and I like having some on hand for when we have a cheat day and eat a bunch of pizza or something. Then the next day, we’ll put a scoop of this in our coffee and get right back into ketosis.

I would also like to mention that a really good probiotic is a very good idea to help repair your gut health. I love using Bio-Kult probiotics. If you are starting to feel under the weather, these vitamin C capsules are AMAZING. I also like to always have some Wellness Formula immunity boosters on hand to combat any illness.

In Conclusion

The keto diet is way more than just weight loss. The standard American diet is full of foods that cause inflammation and a whole slew of other health problems including diabetes and heart disease. Our ancestors did not rely on such sugary meals for sustenance and our bodies are designed to be more efficient when fat is the source of fuel, not sugar.

People have asked me if I’ll stop doing the keto diet once I’ve reached my goal weight, and I’m kind of on the fence. Sometimes, the willpower to resist pizza and chips is too great, and I have to tell myself that this is only temporary, but then other times I can’t see why I’d ever want to go back to the way things used to be. (*Two year update: I gradually slipped back into eating carbs and gained back almost all of the weight I lost. I recommitted to keto and lost all of the weight again. I do allow cheats sparingly…like once a week.)

The energy I have is actually kind of surprising to be honest! I used to take the kids to the park, sit on the bench, and watch them play. Now, I’m riding my bike with them everywhere, running laps around them at the park, throwing them up in the air, and never seeming to run out of energy. It feels like I have a work out routine built in to my every day way of life. (*On a side note: while picking up things off from the floor…which I do about a gazillion times a day, I squat instead of bending over, and now my legs are super strong!)

I am very thankful to have learned about the ketogenic diet, and I just want to share these amazing results with anyone who will listen because it not only changed my life…it made my life worth living, and I hope it can do the same for you.

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The Truth About Fats

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truth about fats

Like many adolescent girls, I feel like my obsession with weight began with that awkward phase known as puberty. I began to equate being skinny with being hungry, and I began to notice things like “grams of fat” and “total calories” on packaged food. I knew without knowing that fat was bad, and so I avoided things like whole milk, butter, and mayonnaise. I remember reading somewhere that if you stopped putting mayonnaise on your sandwiches, you could lose something like two pounds every year!

I was able to remain thin quite easily (thanks to an efficient metabolism), but as I got older, and especially after having kids, my old strategies for keeping the weight off just weren’t working anymore. Then I discovered this crazy idea that fat is actually good for you. Say whaaaaaat??? And not just any fat, but the so-called “artery-clogging” saturated fat I’d ruthlessly avoided my whole life. On top of that,

I learned that the polyunsaturated fats I’d always heard labeled as “heart-healthy” can actually CAUSE heart disease and cancer.

“BOOM!” (That was the sound of my mind exploding.)

When I read Sally Fallon’s book Nourishing Traditions, it literally changed my life. I’ve never had one book so completely consume me and motivate me to change everything about the way I ate. In this blog, I hope to summarize what I have learned from Nourishing Traditions, in addition to Weston Price, Gary Taubes, and Fathead, and explain the real TRUTH about fats.

The reason why it seems like “common knowledge” that saturated fat and cholesterol are bad isn’t because they ARE bad, but rather because a man named Ancel Keys THOUGHT they were bad and so he made an assumption. It “made sense” to him that saturated fat and cholesterol led to heart disease and so he cherry picked six countries that matched his theory to be part of his Lipid Hypothesis and he left out the remaining sixteen countries that didn’t. He didn’t have any credible scientific proof to back up his hypothesis, but that didn’t stop him from becoming a leading member of the American Heart Association, landing on the cover of Time magazine in the 1970s, and becoming “the father of dietary wisdom”.

After Ancel Keys and his buddy Jeremiah Stamler were a part of the American Heart Association, the AHA (who originally opposed the Lipid Hypothesis and any ideas like it) flipped their stance and supported it, with the caveat that research was pending. Soon after, senator George McGovern published his Dietary Goals for the United States, which followed Keys’ recommended of a reduction of fats along with a drastic increase in carbohydrates.

So then the National Institute of Health decided that they’d better drum up some actual research to support the hypothesis everyone was already promoting, (Seems like a pretty biased way to conduct research if you ask me.) no compelling research emerged. In fact, the research they hoped would support their hypothesis actually showed quite the opposite. The Framingham Heart study states,

“we found that the people who ate the most cholesterol, ate the most saturated fat, ate the most calories, weighed the least and were the most physically active.” (JAMA Internal Medicine)

But it was already too late. The idea that saturated fat and cholesterol were bad was barreling down the American ideology track like a freight train…and gaining momentum too. In 1980, the USDA released their official Dietary Guidelines for Americans (which were VERY similar to George McGovern’s guidelines). These guidelines have since been republished every five years with very little changes. And that’s that. Now every government agency, every doctor, and every American wrongly assumes that saturated fat and cholesterol are bad. (For a more thorough description of this story, check out my blog post How We Were Duped Into Thinking Saturated Fat and Cholesterol Were Bad.)

The term “artery-clogging saturated fats” isn’t true. When the fat in artery clogs is studied, only about 26% is saturated and the rest is unsaturated, with more than half of that being polyunsaturated. Saturated fats have been wrongly demonized when the truth is that we really NEED them as they play many important roles in our body chemistry. 

  • Cell membranes must be comprised of at least 50% saturated fatty acids in order to maintain their stiffness. (Without stiff cell membranes, arteries become weak and flabby and THAT is when cholesterol comes to the rescue to repair the damage that has been done. This becomes the plaque that clogs arteries, increases blood pressure, and leads to heart disease.)
  • Unless 50% of the fats we consume come from saturated fat, we cannot properly absorb the calcium we need.
  • Saturated fatty acids are made up of short and medium chain fatty acids that are not stored as fat, but used as quick energy.
  • They protect the liver from toxins.
  • They enhance the immune system.
  • They protect us from harmful microorganisms in the digestive tract.
  • They have important antimicrobial properties.
  • They are needed to properly utilize fatty acids like omega-3s.
  • The fat around the heart muscle is highly saturated and draws upon that fat in times of stress.

Not only is saturated fat good for you, but cholesterol is too! Say whaaaaaat??? It’s true. This idea of “good cholesterol” and “bad cholesterol” is totally wrong. LDL cholesterol (the “bad” cholesterol) is REPAIRING damaged arterial walls. In her book, Nourishing Traditions, Sally Fallon explains how,

blaming cholesterol for it’s correlation with clogged arteries is like blaming the police for their correlation with crime. (i.e. A high crime area will have an increased number of police officers just like clogged arteries will have an increased level of LDL cholesterol, but the high crime isn’t CAUSED by the police and the clogged arteries are not CAUSED by the cholesterol. Just because two things are correlated doesn’t mean that one thing causes another.)

Arterial plaques themselves contain very little cholesterol. Cholesterol is needed for many functions in our body and the only people that benefit from the misconception that we should lower our cholesterol levels are the multibillion dollar drug corporations that create cholesterol lowering drugs called statins (like Lipitor) and the doctors who get kick backs called “research study” funds for every new patient they can con to take them.

  • Cholesterol is needed along with saturated fats to give cells their stiffness and stability. When a diet contains too much polyunsaturated fatty acids, the cell walls actually become flabby and cholesterol is used to make them strong again.
  • It is the precursor needed to make sex hormones like testosterone, estrogen, and progesterone.
  • It is a precursor to vital hormones called coriocosteroids which are needed to help us deal with stress and protects the body against heart disease and cancer.
  • It is a precursor to vitamin D, which is a fat-soluble vitamin needed for healthy bones and nervous system, proper growth, mineral metabolism, muscle tone, insulin production, reproduction, and immune system function.
  • Bile salts are made from cholesterol. Bile is vital for digestion and assimilation of dietary fats.
  • It helps to maintain the health of the intestinal wall. This is why low-cholesterol vegetarian diets can lead to leaky gut syndrome and other intestinal disorders.
  • It is an antioxidant that protects us from free radical damage that leads to heart disease and cancer.
  • Cholesterol is needed for proper function of serotonin receptors, the “feel good” chemical, in the brain. When cholesterol levels are low, there are behavioral links to depression, suicidal tendencies, and violent and aggressive behavior.
  • Mother’s milk is especially rich in cholesterol (as well as saturated fat). Babies and children especially need cholesterol rich foods for optimal brain and nervous system development. Yet, the American Heart Association is now recommending a low-cholesterol, low-fat diet for children! Most commercial formulas are low in saturated fats and soy formulas are completely devoid of cholesterol. A recent study linked low-fat diets with failure to thrive in children.
  • Beware of damaged cholesterol! Just like fats, cholesterol can be damaged by exposure to heat and oxygen which can lead to to the arterial cells as well as a buildup of plaque in the arteries. Damaged cholesterol is found in powdered eggs, powdered milk, skim and low-fat milks (which has powdered milk added to it), and in meats or fats that have been heated to a high temperature.

History shows that when people stopped eating saturated fats and cholesterol (because they were tricked into thinking they were bad), they replaced them with polyunsaturated fats such as canola oil and trans fats such margarine. Modern diets include up to 30% polyunsaturated fats when the ideal should be about 4%. Excess consumption of polyunsaturated oils has been shown to contribute to a large number of diseases including cancer and heart disease, immune system dysfunction, damage to the liver, reproductive organs and lungs, digestive disorders, depressed learning ability, impaired growth, and weight gain. Polyunsaturated fats (WRONGLY marketed as “heart healthy”) and hydrogenated oils, known as trans fats (marketed as a “healthy alternative” to butter) should be avoided at all costs and are one of the TRUE causes of heart disease and cancer.

  • Polyunsaturated fats tend to become oxidized or rancid when exposed to heat, oxygen, and moisture from cooking and processing. Rancid oils contain free radicals that damage cell membranes and red blood cells. This leads to wrinkles, premature aging, tumors, and plaque buildup.
  • Polyunsaturates also contain a high amount of omega-6 linoleic acid and a low amount of omega-3 linoleic acid. This imbalance disrupts prostaglandins that leads to blood clots and inflammation, high blood pressure, irritation of the digestive tract, depressed immune function, sterility, cell proliferation, cancer, and weight gain.

After learning all of this, I initially felt a bit overwhelmed when I thought of all the things we were going to have to change about our eating habits. We didn’t change everything all at once. We simply picked one thing to research further and learn more about, and then we gradually implemented one change at a time. Looking back, we have done a lot to add foods rich in saturated fats and eliminate foods with polyunsaturated fats. Here are some of the things we have implemented so far.

  • We started by drinking raw milk. If there is only one thing you can do to help the health of your family, do this! We bought a cow share and consume six gallons of the freshest, creamiest, best tasting raw milk we’ve ever had every week.
  • We go through about ten pounds of non rBST (bovine growth hormone) butter a month.
  • We just purchased our first grass-fed half of a cow, which is about 160 pounds of the best ground beef, steak, roast we’ve ever had!
  • Every week we get three dozen pastured eggs with dark yellow yolks from the Amish farm where we get our milk.
  • We also recently got our fifty pounds of coconut oil that I will use for cooking, baking, and natural products.

Learning about our health has become like a full time job for me, and I am always learning something new or learning about something I had a preliminary knowledge about at a deeper level. It makes me feel so good to know that we are feeding ourselves with nutrient dense food that will heal us from the inside out. To know that as our children are growing, their bodies are being constructed with the best nutrients possible that will enable them to grow into adults free from the plagues that a poor diet will bring. We truly believe that food is our medicine, and every day we are taking steps to ensure that we are taking the best medicine we possibly can.

A few of my favorite studies:

  • In his book, Why We Get Fat, Gary Taubes explains how in 1990, the National Institute of Health conducted a study that they hoped to answer whether low fat diets prevented heart disease or cancer. So they spent one billion dollars and had 20,000 women eat a low-fat diet rich in fruits, vegetables, and fiber. These women also cut their caloric intake by about 360 calories per day. After eight years, they lost an average of two pounds each and their waist circumference increased, meaning that the weight they lost was lean muscle.
  • In another study, Taubes explains how a two million dollar government funded study through Stanford University called the A to Z Weight Loss studied four diets. 1) Atkins Diet: Subjects had twenty grams of carbohydrates for the first three months and then fifty grams, with as much protein and fat as they wanted. 2) A Traditional Diet: Subjects had restricted calories, carbohydrates made up 55-60% of all calories, fat was less than 30% of the caloric intake, saturated fat was less than 10%, and regular exercise was encouraged. 3) The Ornish Diet: Fewer than 10% of all calories subjects ate came from fat, subjects also meditated and exercised. 4) The Zone Diet: Subjects consumed 30% of calories from protein, 40% of calories from carbohydrates, and 30% of calories from fat. After one year, the Atkins dieters lost the most weight (10 pounds), their triglycerides went way down, their blood pressure went down, and their HDL cholesterol went up (which is good).
  • In her book, Nourishing Traditions, Sally Fallon describes a multi-year British study in which several thousand men were asked to reduce their saturated fat and cholesterol in their diets, to stop smoking, and to increase consumption of unsaturated oils such as margarine and vegetable oil. After one year, the group that reduced their saturated fat had 100% more deaths, even though the group that did not still smoked!
  • In another study, Fallon describes a study comparing Yemen Jews who ate only fats from animal origin and no sugar to Yemenite Jews living in Israel who ate margarine, vegetable oil, and sugar equaling 25-30% of their carbohydrate intake. The Yemen Jews had little to no heart disease or diabetes, but the Yemenite Jews had very high incidences of both.
  • Sally Fallon also discusses the Masai African tribes that subsist largely on milk, blood, and beef. They are completely free from heart disease and have low cholesterol levels. When Ancel Keys heard about this study, he purposed that they inherited some sort of genes to help them become immune to such ailments. But as the Masai began eating a western diet, they got heart disease at the same rates as everyone else.

For more reading on this subject, check out the following articles.

Digestion and Absorption of Food Fats by Mary Enig, phD

Why the Current US Dietary Guidelines are Making Americans Fat by Mary Enig, phD

Skinny on Fats, by Mary Enig, phD and Sally Fallon

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Best Oils to Cook With

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There is only cooking oil that can help you lose weight, have energy, and nourish your body at the cellular level. The rest will either make you gain weight, or worse, lead to array of ailments such as heart disease or cancer.

If you guessed coconut oil, you are correct! After reading Nourishing Traditions by Sally Fallon, I feel confident in making coconut oil my go-to oil for everything. It does not have a distinguishable odor or taste and we try to cook as much as we can with it. I use it to make my own bread, and I plop generous dollops for cooking eggs, pancakes, stir fries, and even burgers! Not only can it be used for baking and frying, but it has many other uses as well. (I love using it to make my own toothpaste.)

50 lbs of Coconut Oil from Country Life Natural Foods

50 lbs of Coconut Oil from Country Life Natural Foods

Here are some of the wonderful attributes that make coconut oil so wonderful:

  • satfatpic

    Saturated Fatty Acid

    Coconut oil is made up of 92% saturated fatty acids. Saturated fatty acids are structured so that all available carbon bonds are occupied by a hydrogen atom. This makes them highly stable and straight in shape, so that they are solid or semisolid at room temperature. As a result, they are less likely to go rancid when heated during cooking. If you keep coconut oil in its solid state (below 76 degrees) and out of direct sunlight, it can maintain a shelf life of two years.

  • Over two-thirds of the saturated fatty acids found in coconut oil are comprised of medium-chain fatty acids. When your body digests fat in the form of medium chain fatty acids it doesn’t need to be digested in the small intestine with bile acids and lipases like it does with longer-chain fatty acids, but can instead be shuttled directly to the liver and converted to quick energy. This is why coconut oil is great to use if you’re trying to lose weight. As long as you don’t eat it with any carbs it CANNOT be stored as fat! It is also a gentle way for people who aren’t used to eating fat to start incorporating it into their diets. 
  • The main medium-chain fatty acid in coconut oil is lauric acid, which is a proven antiviral, antibacterial, and antifungal agent. It is converted in your body to a substance called monolaurin, which helps you defend against viruses, bacteria, and other pathogens. Basically, it strengthens your immune system and protects you from a wide range of diseases. The only other places you can get lauric acid are in mother’s milk or in small amounts in butterfat.
  • Lauric acid is the most rapidly oxidized fatty acid. The amount of energy used by the body to oxidize it is greater than the energy it provides. Since coconut oil is comprised of 50% lauric acid, it has a “thermogenic effect” meaning that it raises your body temperature, which boosts your energy and metabolic rate. So if you were to just eat a big spoonful of coconut oil, you would actually lose more weight than eating nothing at all!
  • Palm oil is another good tropical oil, but it is only 50% saturated.
Throw Out That Crisco!

Throw Out That Crisco!

Now I can finally throw my Crisco away! I used to feel guilty about greasing my pans with my super expensive extra virgin organic coconut oil, but now that I have a fifty pound five gallon bucket at my disposal, I can use it liberally for EVERYTHING without feeling guilty and I can FINALLY throw away this Crisco that I’ve had sitting in my cupboard for more years than I’d care to admit.

In case you’re wondering, Crisco is just about the worst thing you could purposefully put in your body. It is made from hydrogenated oils (trans fats) that block your body from using important fatty acids and can lead to paralysis of the immune system, cancer, atherosclerosis, diabetes, obesity, low birth weight babies, birth defects, decreased visual acuity, sterility, difficulty in lactation, and problems with bones and tendons.

The process for making hydrogenated oil is enough to make me want to steer clear of it!

  • It begins with the cheapest vegetable oils possible (soy, canola, or corn) that are already rancid from their extraction process.
  • Then they are mixed with tiny metal particles usually in the form of nickel oxide. This nickel catalyst combined with a high temperature causes a chemical change called hydrogenation which changes the position of the hydrogen atom on the fatty acid chain from the slight bend of a double bond to a straightened molecule.
  • This trans formation is toxic to your body, but your body doesn’t recognize it as a toxin. It actually incorporates it into cell membranes and this wreaks havoc with cell metabolism.
  • After the nickel catalyst, soap-like emulsifiers and starch are squeezed into the mixture in order to give it a better consistency.
  • The oil is then steam-cleaned at a high temperature to remove its unpleasant odor and bleached, dyed, and pumped full of strong flavors to get rid of its unappetizing grey color and horrible taste. Now, doesn’t that sound yummy!

1Olive Oil is okay to use every once in awhile. It isn’t likely to go rancid and so it’s great for things like salad dressing and hummus because of its antioxidant properties, but IT WILL MAKE YOU FAT (Beware, so will other monounsaturated rich foods like nuts and avocados!) Use it if you must, but I try to use it sparingly.

  • fa_fatacids02It is comprised of 75% oleic acid, 13% saturated fat, 10% omega-6 linoleic acid, and 2% omega-3 linoleic acid.
  • Oleic acid is an 18-carbon monounsaturated fatty acid that has one double bond in the form of two carbon atoms double bonded to each other and therefore lacks two hydrogen atoms. They have a kink or bend at the position of the double bond so that they do not pack together as easily as saturated fat and therefore tend to be liquid at room temperature but solid when refrigerated. They are relatively stable and do not go rancid easily and hence can be used in cooking (Keep temperatures under 425 degrees).
  • Because it is a long-chain fatty acid, it requires bile acids and lipases from the small intestine for digestion (after they are broken down, they are reassembled as triglycerides, which is basically how your body stores fat) and is more likely to contribute to the buildup of body fat than the short- and medium-chain fatty acids found in butter and coconut oil.
  • Your body can make monounsaturated fat from saturated fat, so there is really no need to consume it if you’re getting enough saturated fat.
  • If you do consume olive oil, it should be extra virgin olive oil, which is rich in antioxidants.  It should be cloudy, indicating that it has not been filtered, and have a golden color indicating that it is from fully ripened olives.
  • The extraction of olive oil is a very gentle process. The process begins by gently by crushing olives between stone or steel rollers using low temperatures and with minimal exposure to light and oxygen, which protects its antioxidants, integrity of the fatty acids, and natural preservatives. The longer fatty chain acids found in olive oil are more likely to contribute to the buildup of fat than the short and medium chain fatty acids found in butter and coconut oil, so you’ll want to use it sparingly for salad dressings and baking, but it is still a much better alternative to the other polyunsaturates.

Polyunsaturated fats make up the remainder of the fats on my review: Canola, safflower, corn, sunflower, soybean, and cottonseed oils should be avoided at all costs. Sesame, peanut, and flax seed oil should be used sparingly if at all. Polyunsaturated fatty acids that have an imbalance of omega-6s to omega-3s are found in the remaining oils and that is why they should be avoided.

  • Polyunsaturated fatty acids have bends or turns at the position of the double bonds and hence do not pack together easily. They remain liquid, even when refrigerated. Unpaired electrons located at the double bonds make these oils highly reactive. When they are subjected to heat or oxygen, as in extraction, processing, and cooking, free radicals are formed. These free radicals can initiate cancer and heart disease as well as lead to wrinkles, premature aging, tumors, and plaque buildup.
  • omega_3The two polyunsaturated fatty acids found most frequently in our foods are linoleic acid with two double bonds (called omega-6) and linoleic acid with three double bonds (called omega-3). (The omega number indicates the position of the first double bond.
  • The polyunsaturated oils found in the following oils contain a high amount of omega-6 linoleic acid and a low amount of omega-3 linoleic acid. This imbalance disrupts prostaglandins that leads to blood clots and inflammation, high blood pressure, irritation of the digestive tract, depressed immune function, sterility, cell proliferation, cancer, and weight gain.
  • Because your body cannot make omega-3 and omega-6 fatty acids, they are called “essential” and must be obtained from foods. This is how manufacturers get away with saying that these fats are “heart healthy”. However, when you consume enough saturated fatty acids, which help to retain and use essential fatty acids, your body actually needs only a very small amount of essential fatty acids (both omega-3 and omega-6 found in polyunsaturated fats). One great source for getting a perfect balance of omega-3s and omega-6s is pastured eggs.
  • The process for making vegetable oils should be enough to make you want to steer clear of them in the first place! In order to extract the oils in vegetables, they are heated and crushed, which exposes them to damaging light and oxygen. In order to get the last 10% of the oil, a solvent such as hexane (which is a constituent of gasoline) is used. The solvent is boiled off, but a portion still remains (100 parts per million). The high temperatures cause the weak carbon bonds of the polyunsaturated fatty acids to break apart (especially triple unsaturated linoleic acid) and cause dangerous free radicals. Vitamin E, which is a natural antioxidant, is stripped away by the heating process and replaced with BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) as preservatives to prevent fat spoilage and are suspected of causing brain damage and cancer.
  • Canola oil is the worst oil of all and should be avoided at all costs, even though it has been labeled as “heart healthy”. 
    • It contains 5% saturated fat, 57% oleic acid, 23% omega-6, and 10-15% omega-3.
    • It is made from rape seed, which is considered unsuited for human consumption because it contains a long-chain fatty acid called euric acid, which under some circumstances is associated with fibrotic heart lesions.
    • It has a high sulphur content and goes rancid easily. Goods baked with canola oil develop mold very quickly.
    • During the deodorizing process, the omega-3 fatty acids of processed canola oil are transformed into trans fatty acids. This is the worst part of all!
    • A recent study found that it actually creates a deficiency of vitamin E, which is needed for cardiovascular health.

    Safflower, Corn, Sunflower, Soybean, and Cottonseed Oils should also be avoided.

    • They all contain over 50% omega-6 and except for soybean oil, contain only minimal amounts of omega-3. (Soybean oil…and anything with soybeans for that matter, should be avoided for a host of other reasons as well, including its high estrogen content.) Safflower contains 80% omega-6.
    • These oils should never be consumed after they have been heated.

2Sesame and Peanut Oils can be used, but should be done sparingly.

  • Peanut oil contains 48% oleic acid, 18% saturated fat, and 34% omega-6 linoleic acid. Like olive oil, it is relatively stable and therefore appropriate for the occasional stir fry. But the high omega-6 presents a potential danger.
  • Sesame oil contains 42% oleic acid, 14% saturated fat, and 43% omega-6 linoleic acid. It is similar to peanut oil and it contains unique antioxidants that are not destroyed by heat. But once again, the high omega-6 is concerning.

Flax Seed Oil is a great source for omega 3s.

  • It contains 9% saturated fatty acids, 18% oleic acid, 16% omega-6, and 57% omega-3.
  • Because of its high omega-3 content, it is a great remedy for the omega-6/omega-3 imbalance that causes so many problems.
  • It should be kept refrigerated, never heated, and consumed in small amounts in salad dressings and spreads. The fat from flax seed oil WILL make you fat, so use sparingly!

For further reading:

To learn more about coconut oil, read A New Look at Coconut Oil by by Mary Enig, phDfrom the Weston A. Price Foundation website.

For more information read The Oiling of America, by Mary Enig, phD, and Sally Fallon from the Weston A. Price Foundation website.

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Butter is a Superfood!

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Butter is a Superfood! Embracing Motherhood

I love that as our kids come to HUGE growth spurts, they consume copious amounts of butter. The old me would have cringed at such a thing, but thankfully I’ve read  Nourishing Traditions and discovered Weston Price yet, and I know that butter is a nutrient dense superfood. Here are all of the reasons why butter is a superfood and should be eaten LIBERALLY…especially by growing children and mamas who are pregnant and/or breastfeeding.

Elliot and Ruby Eating Butter

Elliot and Ruby Eating Butter

One stick of butter has 58 grams of saturated fat. This is a good thing! Saturated fats have been demonized by mainstream media, but they are essential for our bodies and especially for growing children. (Read more about why in my blog: The Truth About Fats.)

  • There are certain vitamins that are only soluble in fat, and these include vitamin A, vitamin D, and vitamin K. These fat soluble vitamins occur in LARGE amounts ONLY when the butter comes from cows eating green grass. Vitamins A and D are essential for growth, for healthy bones, for proper development of the brain and nervous system, and for sexual development. The absence of butterfat in growing children results in “nutritional castration” because the male and female sexual characteristics fail to be brought out.
  • The Wulzen Factor also called the “antistiffness factor” is only found in raw animal fat, protects humans from calcification of the joints (degenerative arthritis), hardening of the arteries, cataracts, and calcification of the pineal gland.
  • The Price Factor or Activator X was discovered by Dr. Price and is a powerful catalyst for things like vitamins A and D that help the body absorb and use minerals and can ONLY come from cows eating rapidly growing grass. Dr. Price found that when he gave patients fermented cod liver oil infused with grass-fed butter oil, it practically brought people back from the dead.
  • 12-15% of butter contains short- and medium-chain fatty acids that don’t need to be emulsified by bile salts but can be absorbed directly from the small intestine to the liver where it is converted to quick energy. It also has highly protective lauric acid which is only found in large amounts of coconut oil or small amounts of butterfat.
  • Four carbon butyric acid is unique to butter and has antifungal and antitumor properties.
  • Omega-6 and omega-3 essential fatty acids occur in small but equal amounts in butter.
  • Conjugated linoleic acid (CLA) found in butter has anticancer properties, encourages the buildup of muscle, and prevents weight gain, but only when cows are pasture-fed.
  • The lecithin in butter helps metabolize and assimilate cholesterol and other fats.
  • The cholesterol in butter is needed to produce a variety of steroids that protect against cancer, heart disease, and mental illness.
  • Glycosphingolipids are a type of fat in butter that protects against gastrointestinal infections, especially in the young and elderly. For this reason, children who drink skimmed milk have diarrhea at rates three to five times greater than children who drink whole milk.
  • Trace minerals are incorporated into the fat globule membrane of butterfat including manganese, zinc, chromium, and iodine

Getting butter from grass-fed cows is by far the best. If you have access to raw milk from grass fed cows, the best thing would be to make your own butter or find a local source that sells it. You might be able to find Organic Valley Pasture Butter in season (May-April) at your local grocery store. Kerrygold is imported from Ireland where the cows spend 10 months out of the year on pasture and you can find it online and/or sometimes at your local grocery store. You can also buy organic butter from the store, but it’s expensive and there is no guarantee that the cows were out to pasture.

Sometimes buying healthy food happens in layers and if you’re not to the point of buying expensive butter (I’m not…yet), then know that eating store bought butter isn’t so bad (but you are missing out on some of the amazing health properties). Any hormones or antibiotics that are given to the cows do not get stored in the butterfat, so that’s good at least. Fat soluble poisons such as DDT do accumulate in fats, however. For what it’s worth, we purchase our butter in bulk from Country Life Dairy for $2.75/pound. It is free from rBST bovine growth hormone which makes cows produce an unnatural amount of milk which leads to mastitis, over-use of antibiotics, and a host of other problems. It is actually banned in Canada and European countries.

So now that you know how good butter is, the next question should be: How can I find ways to eat as much butter as possible? My sister recently heard Sally Fallon speak at a conference and she said that vegetables were mostly important because they make excellent vehicles for consuming butter! Personally, I like to lightly steam a head of broccoli, douse it with about a half stick of butter, and then sprinkle it generously with Real Salt. I also like to make organic air popped corn, melt an entire stick of butter to pour over the top, and sprinkle generously with Real Salt for family movie night. Sally Fallon also mentioned that if you are going to have a piece of bread and butter, you should be able to see teeth marks in the butter!

I have started to become creative with how I incorporate butter into our daily lives. I really enjoy my latest idea of melting huge dollops of butter on top of freshly cooked pastured eggs. And even though it is made with sugar, which we all know is the damned devil, I still really enjoy eating cookie dough made with freshly ground grain, two whole sticks of butter, and raw pastured eggs. Mmmmmmm…all this talk about butter is making me hungry! Time for a snack!

For additional reading, check out these articles:

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How to Stay on Top of Free Radicals with Antioxidants

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How to Stay on Top of Free Radicals with Antioxidants

I hear the terms “free radicals” and “antioxidants” thrown around a lot, but the extent of my knowledge was that free radicals were bad and antioxidants were good. I wanted to know more, so I researched it and synthesized my findings here. The information is quite fascinating.

Free Radical Test

If you want to see how much your body has been affected by free radicals you can do the following test: Hold out your hand with the palm facing down in a relaxed position, then pinch the skin on the back of the hand by lifting up the fold and releasing it. If the skin snaps quickly back into place, then you have minimal free radical damage. If the skin takes a few seconds to go back into place, then that is a bad sign and you will want to take immediate steps to adjust your diet to eliminate free radicals and incorporate as many antioxidants as you can.

What are Free Radicals?

Free radicals are atoms that have unpaired electrons in their outer shell. These dangling covalent bonds make free radicals highly reactive to other substances or even to each other. In our bodies, they can create abnormal cells that can lead to a growing list of diseases from cataracts to cancer and leads to oxidative stres (where your body is kind of rusting from the inside out). What’s scary about free radicals is that they are able to penetrate into the DNA of a cell and damage its blueprint so that the cell will reproduce mutated cells that can then replicate without normal controls.

But they’re not all bad. In his article on the Weston A. Price foundation, Staying on Top of Oxidative Stress, Stephen Byrnes, ND, RNCP, states that, “free radicals are involved in many cellular functions and are a normal part of living. When, for example, a mitochondria within a cell burns glucose for fuel, the mitochondria oxidizes the glucose and in so doing generates free radicals. White blood cells also use free radicals to attack and destroy bacteria, viruses and virus-infected cells. The detoxifying actions of the liver also require free radicals.”

Where Do Free Radicals Come From?

When the body is fed poorly, it slowly starves at the cellular level, all systems become weaker, and then these weak systems become prime targets for free radical attack. The major sources of dietary free radicals are chemically-altered fats from commercial vegetable oils, vegetable shortening and all oils heated to very high temperatures. Excessive sugar can also contribute to free radical damage. Stephen Byrnes further states that, “Free radicals are also released in the body from the detoxification of drugs (whether legal or illegal), artificial food colorings and flavorings, smog, preservatives in processed foods, alcohol, cigarette smoke, chlorinated drinking water, pesticides, radiation, cleaning fluids, heavy metals such as cadmium and lead, and assorted chemicals such as solvent traces found in processed foods and aromatic hydrocarbons such as benzene and naphthalene (found in moth balls).” Even psychological stress can produce certain hormones that generate free radicals.

What are Antioxidants?

Antioxidants are scavengers on the look out for free radicals. They stabilize the free radicals by giving them the electron they need to calm down. The also work to prevent free radicals from forming in the body. In the process, the antioxidant sacrifices itself.

How Antioxidants Diffuse Free Radicals by Donating an Electron

How Antioxidants Diffuse Free Radicals by Donating an Electron

Watch this video that shows a great explanation of how free radicals and antioxidants work.

Where Do Antioxidants Come From?

As people age, they are exposed to more and more free radicals, but the body has a wonderful way of repairing itself with cholesterol, which is a major antioxidant. This is probably why the serum cholesterol levels rise as people get older and why people with higher cholesterol live longer. Stephen Byrnes explains that, “the main antioxidants are vitamins A, E and C, betacarotene, glutathione, bioflavonoids, selenium, zinc, CoQ10 (ubiquinone), and various phyto-chemicals from herbs and foods. Green tea, for example, is rich in polyphenols–powerful antioxidants that help fight cancer.” Alpha lipoic acid is another amazing antioxidant that can help to reduce insulin resistance and helps to repair the body after a strenuous workout.

Glutathione

Glutathione is pretty much the most powerful antioxidant. It is found inside every single cell in our bodies. It is special because it helps to maximize the activity of all the other antioxidants. It is a complete amino acid (cysteine, glycine and glutamate), it removes toxins from our cells, and it protects us from the damaging effects of radiation, chemicals, and environmental pollutants. So where can we get glutathoine?

The best way to get glutathione is high quality whey protein. The best kind to get is cold pressed, from grass-fed cows, and free of hormones, chemicals, and sugar. I have a wonderful book that I enjoy reading called Trim Healthy Mama. In it, Serena Allison and Pearl Barrett talk about the amazing benefits of whey protein including how it helps stimulate the hormones that enhance fat burning, eliminate sugar cravings and hunger by promoting a stable blood sugar, boost serotonin levels, fight breast cancer, and is a great post workout boost. They say that instead of asking for Christmas or birthday presents, they just ask for whey protein! It also occurs in raw milk, raw eggs, and raw meat. *Consuming raw meat can lead to intestinal parasites, so I personally wouldn’t do it.

Fresh fruits and raw vegetables provide an excellent source of glutathione. This goes away once cooked, however. Spinach, potatoes, asparagus, avocado, squash, okra, cauliflower, broccoli, walnuts, garlic and tomatoes have the highest glutathione per serving. *The oxalic acid in raw spinach prevents the absorption of calcium.

In Conclusion

With all of the environmental toxins, poor dietary habits, and prevalence of diseases such as cancer, it seems like a good idea to do whatever we can (especially when we’re young) to eliminate things containing free radicals and to boost our intake of antioxidants.

For additional reading:

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Everything You Need to Know About Essential Oils

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Everything You Need to Know About Essential Oils

Essential oils seem to be all the rage these days. People are looking for safer and more natural ways to take care of their bodies and homes and essential oils have a very strong allure. But are essential oils really all they’re cracked up to be?

When I get to talking with my friends about essential oils, two things always come up: 1) What are you actually supposed to DO with essential oils? and 2) What is the safest way to use essential oils? So I set off to do some research, and do you know what I learned? I learned that while essential oils aren’t the be all/cure all for everything, they are just like the spices we use for cooking. The more you play around with aromas and healing properties, the more you will be able to add a drop here and a drop there to positively effect the health and well-being of your entire family. So come learn with me!

What ARE Essential Oils?

Essential oils are basically the distilled and concentrated oils of a plant. But interestingly enough, they are not really essential and they are not really oils.

They are called “essential”, not because we need to get them from our diets (such as with essential amino acids like lysine or essential fatty acids like omega-3s), but rather because they contain the essence of the plant’s fragrance. Also, they are not really “oils” like olive oil and coconut oil because they do not contain fatty acids (although they are both hydrophobic and repel water).

If you look at the two examples below, the first one is a picture of oleic acid (up to 83% of olive oil is comprised of oleic acid), and is basically a long chain of carbon atoms (with a bend) surrounded by hydrogen atoms.

Oleic Acid

Oleic Acid (Photo Credit: Wikimedia Commons, D.328, 2008)

This next picture is of eugenol (about 20% of clove oil is comprised of eugenol), and it has more of a hexagon shape that is made of mostly hydrogen atoms and hydroxide diatomic anions.

Eugenol

Eugenol (Photo Credit: Wikimedia Commons, Fuse 809, 2013)

So the term “oil” is used to reference the highly concentrated part of a plant that has been extracted. The oils extracted from plants are basically stored as microdroplets in the glands of plants.

Lavender Oil Glands and Trichomes (Lavandula Dentata) - Photo Credit: Power & Syred, 2008

Lavender Oil Glands and Trichomes (Lavandula Dentata) – Photo Credit: Power & Syred, 2008

The droplets diffuse through the walls of the glands and spread over the surface of the plant evaporating and creating the fragrance of the plant. According to Encyclopedia Britannica,

The function of the essential oil in a plant is not well understood.

Some postulations are that it protects the plant from parasites, or maybe it attracts bees, but since very few essential oils are actually involved in the plant, some people say that these materials are simply a waste product of plant biosynthesis. At any rate, they sure smell good!

How Are Essential Oils Made

Most pure essential oils are extracted from plants using steam distillation. Freshly picked plants are placed in a still and suspended over boiling water. The steam saturates the plants for fairly short about of time (about 15-30 minutes), and then it is rapidly cooled causing the steam to condense back into water. The water is drained from the still, the essential oils float to the top, and are then collected. The remaining water is sold as floral water, otherwise known as a hydrosol.

Another method is known as expression and is typically reserved for citrus peels such as orange, lemon, lime, or grapefruit. It is made in a similar way to olive oil by pressing the oil from the plant’s flesh, seeds, and skins.

Some plant material is too delicate and must be extracted with solvents (as is the case with rose oil). The oils that are extracted with solvents are called absolutes.

The Concentration of Essential Oils

I find it absolutely fascinating to think about how much of the raw plant is needed to make a small bottle of essential oil. I’ve found a few examples here that may vary slightly based on each oil company producing it, but will still blow your mind nonetheless.

Lavender Fields in France (Photo Credit: Wikimedia Commons, Marianne Casamance, 2011)

Lavender Fields in France (Photo Credit: Wikimedia Commons, Marianne Casamance, 2011)

  • 27 square feet of lavender are needed to make one 15 mL bottle of lavender oil
  • 75 lemons are needed to make one 15 mL bottle of lemon oil
  • 1 lb of raw peppermint material is needed to make one 15 mL bottle of peppermint oil (source)
  • One drop of peppermint oil is the equivalent of 26-28 cups of peppermint tea (source)
  • 200,000 rose petals are needed to make one 5 mL bottle of rose oil (source)

What Makes a Good Essential Oil?

Choosing the best high quality oil can take a little bit of research. Here are some of the things to look for when selecting an oil.

  • Special Note – There is no classification in the aromatherapy world for “therapeutic grade” oils. So any oil company who say, “no other oil company can say…”, it’s probably because their company has trademarked these words. (Read more about The ‘Therapeutic Grade’ Essential Oils Disinformation Campaign here.)
  • Growing Methods  – Look for oil companies that use sustainable and ethical farming practices free from herbicides, pesticides, and heavy metals. Note that the “organic” certification is great, but may not be available in some countries where the plants are grown.
  • Label – The label should include: the botanical plant name (i.e. lavandula angustifolia for lavender), plant part (flower/stem oil, flower oil, peel oil, etc.), and common sense caution (i.e. keep out of reach of children, consult a health practitioner if pregnant or nursing, etc.). Country of origin is also nice to know as well.

    Clove Oil Label

    Clove Oil Label

  • Testing – GC/MS (Gas Chromatopography/Mass Spectrometry) testing identifies the different substances within a test sample.
  • Cost – If the price is too good to be true, it probably is. For example, jasmine oil and rose oil are very concentrated, hard to make, and will therefore run about $80 – $100 for a mere 5 mL. But higher cost does not always mean higher quality when it comes to price comparison.

Essential Oil Safety Guidelines

  • Is it safe to use undiluted oils? – It is generally recommended that you can use oils like lavender and tea tree “neat” without any dilution, but if you repeatedly use an essential oil without dilution on the skin for a period of time, you can become sensitized to it with an adverse reaction that will appear “suddenly” and may possibly never go away. It’s always safest to dilute essential oils using this guideline:
    • For Young Children (6-24 months) – 1 drop plus 1 T. of carrier oil
    • For Children (2+) and Sensitive Skin – 1 drop plus 1 tsp. of carrier oil
    • For General Daily Use – 2 drops plus 1 tsp. of carrier oil
    • For Periodic Use – 3 drops plus 1 tsp. of carrier oil
  • Which carrier oils are the best? – Carrier oils are the best way to dilute essential oils. Here is a list of the best carrier oils with notes about why you might consider each one.
    Carrier Oils

    Carrier Oils

    • Sweet Almond Oil – This is my favorite to use for skin care because it’s very light, reasonably inexpensive, has a sweet smell, and is very nutritious with lots of vitamins including A, B, and E.
    • Jojoba Oil – This oil is a bit thicker, has a longer shelf life, and has pretty much no odor. It mimics collagen making it great for people who suffer from any skin conditions.
    • Fractionated Coconut Oil – Fractionated coconut oil has almost all of the long chain fatty acids removed leaving it with mostly medium chain fatty acids making it very saturated and very stable with a long shelf life. It will also stay in liquid form, is less likely to clog pores than regular coconut oil, and has the antioxidant and anti-mircrobial properties of capric and caprylic acid.
    • Olive Oil – This can be the most convenient carrier oil to use because you probably have it in your cupboards! It also contains lots of proteins, vitamins, and minerals that really help with skin and hair.
    • For Aging Skin – Apricot, Aragon, and Rosehip are all really great oils for aging skin.
  • Can young children use essential oil? The safest way for babies and young children to use essential oils is through diffusion, hydrosols (floral water left over after steam distillation), and application to the feet – the least overwhelming place for the senses (if they won’t put them in their mouth that is). Plant Therapy makes some great blends for kids over 2 like this Nighty-Night blend.
    • 0-3 Months: Avoid all essential oils, their skin is too sensitive and permeable
    • 3-6 Months:  Very little contact with essential oils with the exception of: Chamomile, lavender, dill, and blue yarrow
    • 6-24 Months: Can safely use a variety of essential oils including: citronella, grapefruit, orange, and tea tree
    • Children 2+: Can safely use an expanded array of essential oils including: clary sage, clove (for teething), frankincense, lemongrass, myrrh, oregano, spearmint, and vetiver
    • Avoid: Stay away from peppermint with children under 6 and eucalyptus and rosemary with children under 10 because they contain the constituent (1.8, cineole) which has been known to cause breathing problems (so this also means no thieves oil). (source 1, source 2)
  • Can pregnant and nursing women use essential oils? – Even though many pregnant women enjoy the benefits of essential oils, there haven’t been any studies to determine their absolute safety (ethical reasons), so pregnant women should use with caution. Here are a few general guidelines:
    • Avoid the use of essential oils in their first trimester
    • Only them use periodically – not daily
    • Avoid absolutes because of the trace chemicals
    • Avoid adding oils to the birthing pool because it could be harmful to the new baby
    • Avoid clary sage, all eucalyptus, lemongrass, myrrh, and oregano to name a few (source)
  • Is it safe to ingest essential oils? – When you think about how oil and water don’t mix, it is weird to add even just one drop of lemon essential oil to your water because not only is that the equivalent 1 lb of lemons, but it could cause burns, blisters, and lesions in your mouth, esophagus, and stomach lining if the undiluted droplet comes in contact with your sensitive tissues.
    • If you really want to get the health benefits of lemon in your water, I would just squeeze half of a lemon into your water and leave the oils for diffusing and skin care.
    • You can also find lavender tea, peppermint tea, and chamomile tea made from dried herbs that is a much safer method of ingesting.
    • Enteric coated capsules that will not release until they reach the small intestine (like these peppermint capsules for IBS) are also safer than trying to ingest essential oils.
    • Unless there are extreme circumstances (i.e. you are suffering from a debilitating illness and NOTHING else is working) and you are under the specific guidance of a trained aromatherapist, I would NOT RECOMMEND INGESTING ESSENTIAL oils. (source)
  • What should I do if I get some essential oil in my eyes or it burns my skin? – If you get some essential oil in your eyes or on your skin and it burns, the worst thing you can do is try to rinse it off with water. The best thing you can do is wipe the area clean with a carrier oil, some whole milk, or cream which will bind to the oil and rinse it away (source).
  • Other Precautions – Keep undiluted oils away from airways (nose and mouth) and avoid essential oil use with people who have respiratory diseases such as asthma because they can inflame the airways (source).

Best Uses for Essential Oils

Once you get past some of the basics about essential oils, I think that the most common question that I have heard (and thought myself) most often is,

“How do I actually use essential oils in my daily life?”

So here are some of the ways to use essential oils that are safe, practical, and things we could all use in our daily lives. Everyone has different smells that they find either intoxicating or disgusting, the best advice I have is to just get your nose in front of as many essential oils as you can until you find the fragrances that you really like.

  • Diffusing – Our sense of smell is very powerful at triggering emotions and memories and by diffusing essential oils, it can create very significantly alter your mood in a positive way by inducing anything from peace and calm to vigor and energy. Look for a cool air diffuser that uses high frequency vibrations to create an ultra fine mist. Check out this list of amazing diffuser blends that will fit just about any mood you might have. There are also a lot of pre-made blends you can get for different purposes. As a beginner just testing out my own blends, I like using a few drops of orange and clove oil or lavender and vanilla.
  • Rollerballs – Preparing rollerballs with your favorite essential oils and a good carrier oil can help you to enjoy your favorite scent on the go or give you a healing mixture at the tip of your fingers. Just apply to your wrists, neck, or feet. Check out this list of some great rollerball blends.
  • In the Bath – DO NOT add essential oils directly to the bath…they will not evenly disperse in the water. Make sure to add them to a surfactant (soap), carrier oil, or even some cream or whole milk first.  Sugar scrubs, bath salts, or bath bombs if you want to get really fancy, are great ways to get essential oils into your bath experience.
  • Skin Care Products – I like making my own toothpaste (using peppermint oil), my own deodorant (using tea tree and lavender oils), my own body butter (using whatever essential oils I want to enjoy), and my own lip balm (using eucalyptus oil). You can also make your own massage oil (lemongrass, marjoram, and peppermint soothe muscles) or any other number of skin care products using essential oils. (I love all of Wellness Mama’s recipes.)
  • Cleaning – By mixing white vinegar, dish soap, tea tree oil, and eucalyptus oil, you can make your own tub and tile cleaner.  You can also make your own all purpose cleaner by mixing together vinegar, lavender, lemongrass, sweet orange, oregano, and tea tree oil. Check out more cleaning recipes here. Just make sure you’re using amber spray bottles if you need your cleaner to have a long shelf life.
  • Compresses – Hot compresses are typically used to help muscles and tissues while cold compresses are typically used to constrict blood vessels and control swelling. To make either one, fill a pan or large bowl with either very hot or very cold water, add about 6-12 drops of oil (examples: clary sage for menstrual cramps, peppermint for headache or stomachache), swirl a cloth through the water, wring it out, and apply it to the affected area (source).
  • Cotton Balls – Put a few drops of an essential oil on a cotton ball and place in the bottom of a trashcan, behind the toilet, in some stinky shoes, or in a drawer to help eliminate odors and leave behind a fragrant aroma. You can also add a few droplets on dryer balls to make your clothes smell really nice.
  • Spray Bottles: Mix your favorite oils in water, make sure to shake before use, spray on clothes, to freshen up a room, as a bug spray or to keep cats off from things (citronella, tea tree, eucalyptus, rosemary, lemongrass).
  • Inhaler: Add about 25 drops of essential oils (eucalyptus, fir, cypress, etc.) to a cotton ball and stuff into one of these inhalers. (See more on how to make one here.)

Healing with Essential Oils

If you can think of an ailment or condition and type that into google next to the words “essential oils”, I am sure that you will find a TON of ideas. Some of the most healing oils that come up over and over again for different ailments are: tea tree, oregano, chamomile, and lavender. You can make a really good healing salve (better than Neosporin) using: Coconut oil, tea tree, lavender, frankincense, and helichrysum essential oils.

Keep in mind that if you’re using essential oils to treat a physical symptom (i.e. skin condition), you’ve got to treat the underlying cause or the symptom will keep reoccurring. That being said, if you’re feeling any of the symptoms below, I have listed some of the best essential oils for eliminating them (source 1, source 2, source 3, source 4, source 5, source 6).

  • Insomnia: Lavender and chamomile, maybe a little bit of orange are the best choice, also marjoram, ylang ylang, lime, bergamot, neroli, and lemon (spray the room, pillow, or diffuse in room 30 minutes prior to bedtime)
  • Headache: Peppermint, lavender, eucalyptus, or rosemary (roller ball, compress, diffuser)
  • Cold and Flu: Tea tree, pine, lavender, peppermint, thyme, lemon, eucalyptus, or rosemary (diffuser, roller ball, inhaler, compress)
  • Chest Congestion/Cold: Eucalyptus (or fir and cypress), frankincense or bergamot will help kill germs too (inhaler, diffuser)
  • Skin Fungus: Tea tree, oregano, thyme, cinnamon, clove, lemongrass, and lavender (roller ball, carrier oil, lotion)
  • Tooth Pain: Clove oil – only use over the age of 2, numbing agent, so don’t swallow (external compress, with carrier oil in the mouth)
  • Eczema: Lavender and chamomile are very soothing (mix with Renew lotion)
  • Bug Bites: Basil, lavender, tea tree (carrier oil)
  • Morning Sickness/Nausea: Ginger, spearmint, lemon, grapefruit, orange, or lime (inhaler, rollerball)
  • Back Pain/Sciatic Nerve Pain: Marjoram, lavender, cypress, chamomile, and black pepper (massage oil)
  • Stretch Marks and Scars: Chamomile, orange, and rosehip mixed together (carrier oil, lotion)
  • Stress/Anxiety/Fear: Lavender, chamomile, citrus scents, geranium, ylang ylang, petitgrain, and neroli (diffuser, inhaler, rollerball)
  • Fatigue: Spearmint, grapefruit, lime, and sweet orange mixture (inhaler, diffuser)
  • Menstrual Cramps: Chamomile, clary sage, lavender, peppermint, rose, or rosemary (hot compress)

In Conclusion

I do not think that essential oils are the be all and end all to all things related to health and beauty, but I do think that they are an integral part of every natural household. The attraction to essential oils seems to be such a buzz these days, and I’m glad that now I have a pretty strong understanding of what essential oils are, how they are made, how to find high quality oils, the proper safety precautions that should be taken when using essential oils, and have some practical ideas for how to use essential oils in my home. I am excited to continue using essential oils and learning more about each of their individual properties, aromas, and uses. Thanks for learning with me!

*I recently used these Essential Oil NOTES for an essential oil presentation. Feel free to print them out and use them for your own purposes.

Additional Resources

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The Best Wellness Supplements to Keep Sickness at Bay

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When you’re sick or starting to feel sick, these are the four supplements that you WON’T want to be without. When I feel myself starting to get run down, I of course try to make sure I’m getting enough sleep, drinking enough water, eating a nutrient dense diet, eliminating processed foods, and washing my hands regularly, but sometimes all of these things aren’t possible or enough, and I need a little boost.

Being a busy stay at home mother of four (soon to be five), I don’t get to take “sick days” (although my husband does pamper me on the weekends and when he’s at home). So, when I see everyone around me dropping like flies, or when I start to feel the first onset of an illness, I try to take it easy as much as I can and start loading up on these supplements. It’s amazing how when you take a supplement that’s REALLY good, you can feel the positive effects right away.

Over the years through much research and experimentation, these are what I have found to be the best wellness supplements on the market!

1. Pure Radiance C

I have done a TON of research about vitamin C supplements and tried everything under the sun. These pills are simply AMAZING! If I take ONE PILL when I am starting to feel sick, within 30 minutes, I can literally feel my symptoms start to reverse.

Pure Radiance C

Pure Radiance C

Vitamin C is an excellent supplement when you’re feeling sick because it helps to boost the immune system, but this vitamin C from Pure Radiance is different from the acidic chewable tablets you’ll find at the grocery store. Instead of containing the synthetically manufactured component of vitamin C known as ascorbic acid, Pure Radiance C contains only vitamin C derived naturally from berries. And although studies show that they both boost the immune system equally, I have experienced different results. I think it’s because it’s very concentrated, and that is why I notice such a difference from just one pill.

You can obtain vitamin C naturally from diet in foods such as raw milk (vitamin C in pasteurized milk is destroyed) and fruits and vegetables such as oranges, broccoli, strawberries and brussel sprouts, but fruits and vegetables today don’t pack the same nutrient dense punch as they used to because of the depletion of nutrients from the soil. That is why I especially try to make sure to buy organic produce during cold and flu season.

2. Activate – C

This dietary supplement drink mix has blown me away with its effectiveness. The powerful combination of ingredients and the ease of taking it in delicious liquid form makes it something that everyone in our family enjoys. When I start to feel sick and drink one of these, I feel a noticeable improvement in my health right away.

Activate - C

Activate – C

Activate – C is a supplement you add to water that contains 1,200 mg of Vitamin C (in the form of ascorbic acid, water soluble, acts as an antioxidant), 15 mg of zinc (white blood cells can’t function without zinc), vitamin E (a fat soluble antioxidant…so take this with a meal that contains fat), astragalus extract (a powerful immune booster), and aronia berry extract (which has more antioxidants than elderberry).

3. Wellness Formula

This used to be the ONLY supplement we ever needed to keep sickness at bay, but since they changed their recipe, it just doesn’t pack the same punch as it used to. But still, if I take these pills when I FIRST start feeling sick, I am usually able to prevent the illness from settling in. They also have liquid and chewable options for children (although they don’t boast as impressive of an ingredient list).

Wellness Formula

Wellness Formula

I actually wrote an entire blog about how this was the ONLY wellness supplement I needed, and even though this is a part of my “wellness arsenal”, it’s no longer at the top of my list ever since they modified their ingredient list to pretty much include less of everything…so it’s still effective, you will just need to take a LOT of it.

*There is a warning label advising that this is not for pregnant or breastfeeding moms…although I believe that this is because not every ingredient has been through a clinical trial for this demographic. I personally have taken it after researching each ingredient and have had no problems, but this is also why I prefer having other sources for wellness supplements while I’m pregnant and/or nursing. 

4. Umcka

My sister married a man from South Africa, and Umcka is his family’s secret weapon against illness. Unlike the other supplements, this doesn’t need to be taken at the onset of illness. It’s meant to be taken during illness and will shorten the duration and severity. I usually like the cold care formula in a drink, but the chewable tablets are good too and the kids love them!

Umcka

Umcka

The main ingredient in Umcka Cold Care is pelargonium sidoides, commonly known as African geranium, a medicinal herb. It is especially effictive for treating acute bronchitis and increasing the body’s natural healing rate. Read more about it here!

5. Other Supplements

These supplements aren’t currently part of my regular regime, but I have had success with them in the past, and they might work perfectly for you!

  • Throat Coat Tea – When you wake up in the morning, and it feels like your throat is clogged with phlegm or is sore from coughing, preparing this tea with a bit of raw honey will do wonders!
  • Zarbee’s Nighttime Cough Syrup – If you have a little one who is having trouble sleeping because of a bad cough, this all natural syrup is amazing! It has vitamin C and zinc to boost the immune system along with honey (so don’t give to children under 12 months) and melatonin (a natural hormone, safe for kids) to help them sleep.
  • Chewable Vitamins for Kids – For our kids, sometimes giving them some cheap chewable vitamin C and chewable vitamin D (especially when they’re not getting much sun) can help them keep sickness at bay. I also like giving them these children’s vitamins that are designed to be recognized by the body as food.
  • Bee Propolis – Bees create this propolis out of tree resin and honey to seal small cracks in their hive. It basically acts as nature’s antibiotic and is great for ear infections, killing very harmful bacteria, stopping the growth of candida, and boosting the immune system. I have noticed really good results after using this.
  • Elderberry Syrup – You can make your own by boiling dried elderberries or you can buy it. It’s supposed to be an amazing immune booster, but I have just never found it to be super effective, although I have heard many people swear by it!

In Conclusion

If you’re scouring the internet because you’re feeling sick or want to prevent illness in your home as we embark on yet another cold and flu season, then you will be bombarded with one article after another touting a variety of different claims, so I am here to tell you that these are the supplements that have worked for me and my family.

Nothing is as good as getting lots of quality sleep, drinking plenty of water, eating nutrient dense foods, and avoiding overly processed food substitutes, especially for our little ones, but sometimes the cold and flu season is especially brutal and we need a boost (or a break), and that’s when these supplements can make all of the difference.

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What’s So Bad About Phthalates?

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What's So Bad About Phthalates?

I’ve done a bit of research about phthalates to know that they are bad, but I wanted to dig a little deeper to see just how bad and learn more about the possibilities for exposure.

My Health Journey

As a health conscious mother of four (soon to be five) and also on a pretty strict budget as a stay at home mom, I’m always trying to balance out health and cost. I first of all try to serve my children as much nutrient dense food as possible while at the same time try to eliminate as many toxins as I can. That being said, stress causes the release of the hormone cortisol which leads to inflammation, free radical damage, and a weakened immune system, so I try to avoid that by not getting too paranoid about things that can affect our health.

I believe the best health journey is one that is continuous and involves baby steps. Once, I tried throwing out everything processed and only purchased organic whole foods, but the cost was overwhelming and something we couldn’t support on one income. (Also, organic isn’t a magic label freeing us from all toxins.) So now, we do what we can, and I’m always trying to just focus on the next step rather than the final destination.

In this series of articles, I would like to explore some of the toxins that are lurking in our everyday lives, explain what they are, how they are hurting us, and discuss how they can be avoided. I hope that this research will serve our family as we continue our health journey, choose better and safer products, and try to live the best life that we can every day for both our current and future health.

What are Phthalates?

Most phthalates (pronounced f-THAL-ates) are plastcizers that are added to plastics (such as vinyl flooring, raincoats, shower curtains, plastic toys, and IV drip bag tubes) to make them more flexible and harder to break. They are also added as a dissolving agent (solvent) and fragrance carrier to many personal care products including soaps, shampoos, deodorants, and laundry detergents.

*On a side note, phthalates are not commonly found in things like plastic wrap, food containers, and water bottles…although these plastics do contain other dangerous chemicals that can leech into your food and beverages that I will discuss in future articles.

Finding Phthalates on Labels

If you’re a label reader (like me), the scary thing about phthalates is that under current law, they can simply be labeled as “fragrance”, even if they make up to 20% of the product.

If you’re looking at your labels, you may notice different acronyms and names:

  • DBP (di-n-butyl phthalate) – used in nail polish and other personal care products
  • DEP (diethyl phthalate) – used in personal care products, such as deodorants, perfume, cologne, aftershave lotion, shampoo, hair gel, and hand lotion
  • BzBP (benzylbutyl phthalate) – used in vinyl flooring, car-care products, and personal care products
  • DMP (dimethyl phthalate) – used in insect repellent, plastics, and solid rocket propellant
  • DEHP (di-phthalate, bis-phthalate, or 2-ethylhexyl phthalate) – used as a softener in PVC products, such as IV bags, tubing, and other medical devices

*In 2008, the U.S. Congress passed a law calling for the phthalates DBP, DEHP, and BBP (benzyl butyl phthalate) to be banned in all toys (including teething toys) and bedding intended for children 12 and under. There are, however, no regulations on phthalates in toys made in China, and they have been tested to have very high levels (28%-38%).

Why are Phthalates Dangerous?

While most studies reflect the effects of phthalates on animals, the results have been disturbing enough for people to start taking notice. Most adults will metabolize phthalates through the digestive system and excrete them via feces or urine, but this isn’t really possible for fetuses in the womb and particularly dangerous for the immature digestive system of infants and young children, so they are most at risk.

While more research is needed, animals studies show that low exposure to DBP phthlates (found in most grocery store cosmetics) can damage the reproductive system of males and that DEHP (used to soften plastics) is toxic to the developing fetus (especially at high exposures such as experienced by those undergoing medical procedures). Other studies show that,

“there is a potential for phthalates to impact birth outcomes, including gestational age and birth weight, fertility (lower sperm production), and anatomical abnormalities related to the male genitalia,” states Maida Galvez, a pediatrician and director of the Mount Sinai Pediatric Environmental Health Specialty Unit in New York City.

Phthalate exposure is also linked to asthma, the timing of puberty, childhood obesity, and other health conditions such as breast cancer.

How to Avoid Phthalates

While I don’t think it’s practical or possible in this day and age to chuck every man made material possession and move deep into the woods to be free from human influence or innovation, there are some ways that we can start to eliminate our phthalate exposure both gradually and practically.

  1. Look for phthalates or fragrance on labels. Avoid anything with “fragrance” or any mention of any type of phthalate. Instead of using air fresheners, just put a few drops of essential oils into a spray bottle filled with water.
  2. Look for phthalate-free labels. This may seem like kind of a no-brainer, but it is a pretty good way to find things that are free from phthalates. 🙂 Look for phtalate-free labels on cleaners and cosmetics especially.
  3. Check the bottom of plastic bottles and choose those labeled #2, 4, or 5. Avoid #3 and #7 because they may contain phthalates.
  4. Use a french press for coffee. The plastic tubing and high heat in coffee pots are a recipe for high phthalate exposure.
  5. Don’t buy plastic toys from China. If you buy children’s toys in the U.S. (made after 2008), they cannot contain phthalates, but even still, you might want to steer towards wooden toys like these wooden teethers that my friend makes! And don’t buy plastic toys from China (or other countries) where there are no regulations on phthalates.
  6. Know where your milk comes from. Even organic milk may have passed through plastic tubes (with DEHP) on the way from the cow to the bottle. The fatty acids in milk basically pull the the DEHP out of the plastic tubing and into the milk. We actually get raw milk from a farm (that we have visited) where the milking is done by hand and never touches plastic of any kind.
  7. Sweat more. Sweating helps your body to eliminate phthalates twice as effectively as elimination through urine. So, adults can exercise more or visit the sauna!
  8. Be careful when painting. Most paints have DBP to help them spread better, so make sure there are no children are around and the room is well ventilated, or look for natural paints without DBP.
  9. Choose non-vinyl options if possible. For example, you can check out these non-vinyl shower curtain options and these PVC and phthalate free raincoats at Puddlegear that will not produce chemical off-gassing bringing phthalates into your environment. *These options are expensive and things I would save for more advanced elimination.

Conclusion

The people most at risk from phthalate exposure are unborn babies and infants (especially males), so it’s especially important for pregnant mamas and parents of young children to be aware of things that contain phthalates. During human studies, women have tested higher for the type of phthalates found in cosmetic products, so women are typically at greater risk as well. So before slathering lotion on yourself or your baby, spritzing on some perfume, or washing your clothes, check your labels and know what you’re putting onto and into your body.

Like I said before, I don’t think it’s worth the stress to get super paranoid about every possible danger in life because we’re all going to die one day anyways, but by taking thinking of it as a health journey instead of a health destination, we can continuously choose one thing at a time to improve in our lives that will help not only our current health, but our future health, and the health of future generations as well.

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Do You Have Lead in Your Water?

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Embracing Motherhood Do You Have Lead in Your Water?

Ever since the Flint water scandal, my husband and I have both been a bit more concerned about lead being in our water. We are fortunate enough to live in a city that does not flouridate its water…check to see what’s in your city’s water here, and we’ve always used a simple faucet filter, but we wanted to learn a little more.

So we ordered these testing strips and learned that our water had no noticeable levels of lead, chlorine, copper, or bacteria. And when I tested the water that came through the filter, I got the exact same results, so guess what? We ditched our filter. 🙂 Our water did test at being very hard (which is probably why the previous owners installed a water softener system), but after doing some research, I learned that having hard water means that it’s full of a lot of minerals (like calcium and magnesium) that are very good for your body, but will clog up your coffee pot tubes, shower heads, and leave dirty rings in your tub and toilet. We have opted to simply clean things out a bit more and enjoy the benefit of the extra minerals!

In this article, I’d like to share what I learned about the Flint water scandal, what’s so bad about having lead in your body, how to detoxify from lead poisoning, how to know if your water has lead, the best filters to get lead out of your water, and other sources that might lead to lead poisoning, .

The Flint Water Scandal

Basically, Flint’s state appointed emergency manager, Darnell Early, was faced with the task of saving the failing city money and on April 25, 2014, he oversaw the switch from Detroit’s water supply (that drew from Lake Huron) to the Flint River (while waiting for their own regional water system connection to Lake Huron to be built).

The contents of the water in the Flint River are actually not to blame for all of the lead. Instead, the blame lies with the high levels of chloride ions (present from the over deicing of the roads which causes chloride ions to run off into waterways) that are really to blame. Nick Krieger explains in his article, “What Makes Flint Water So Corrosive,”

“The negative chloride ions are corrosive, so when the high-chloride water is pumped through lead pipes (or iron and copper pipes joined together with lead solder), lead leaches into the water.  It’s as simple as that.”

Flint could have added orthophosphate to neutralize these chloride ions for $100/day, but it chose not to. As a result, the lead pipes corroded and leached lead into the water. In addition, the corroded pipes allowed other contaminants such as bacteria from the soil that led to a spike in those contaminated with Legionnaires’ disease.

One of the most disturbing factors of the Flint water scandal were the people in charge who KNEW it was going on and yet did NOTHING!

On October 1st, 2104, 6 months after the switch to the Flint River, General Motors complained that its car parts were corroding when being washed on the assembly line, so they were quietly hooked back up to the Lake Huron Water. Meanwhile, residents complained about tainted, foul-smelling tap water and health symptoms such as rashes and hair loss from drinking and bathing in it, but nothing was done for them. It took ONE YEAR of complaints, independent tests, lawsuits, national, and global recognition and FINALLY in October of 2015, the switch back Lake Huron through Detroit’s water system was made. (Read A Toxic Timeline of Flint’s Water Fiasco for a truly flabbergasting timeline of events.)

Now, under the public eye, Flint is faced with the insurmountable task of replacing all of the corroded lead pipes, which could take over two years and cost upwards of $60 million! And what are residents of Flint supposed to do in the meantime? You can only drink and bathe in bottled water for so long…and not only that, but plastic water bottles leach chemicals and endocrine disruptors into the water. (Which is why we try to stick with glass water bottles when we can!)

What’s So Bad About Lead?

Lead poisoning is especially harmful to children whose bodies and brains are still developing and growing. There are no levels of lead in the blood that are considered safe for children. While lead exposure can be stopped, the effects of lead exposure cannot be corrected.

Even low levels of lead can cause the following side effects.

  • Nervous system and kidney damage
  • Learning disabilities, attention deficit disorder, and decreased intelligence
  • Speech, language, and behavior problems
  • Poor muscle coordination
  • Decreased muscle and bone growth
  • Hearing damage
  • Seizures, unconsciousness, and death

If adults ingest lead, 99% of it will leave in their waste in a couple of weeks. But with children, only about 32% of the lead taken in will leave in their waste. Under conditions of repeated exposure, lead (and other toxic metals…mercury, aluminum, cadmium) can accumulate in body tissues, even the bone. Even if you have removed the threat of lead, lead that has accumulated in the body can continue to do damage.

Get Lead (and Other Toxic Metals) Out of Your Body

If you’re worried that your child has been exposed to lead, go to your doctor (or free health clinic) to get a test done right away. They will be able to tell you after a simple finger poke if there is any lead present in your child’s blood and what the implications are. Lead that has accumulated in the body can take months or years to be expelled, so it’s a good idea to continue taking precautions to get rid of it long after the threat has been removed.

There are certain foods can help to get rid of lead accumulation in the body. The phytic acid present in all grains, seeds, nuts, etc. prevents our bodies from absorbing valuable minerals, but also chelates (binds to and removes) toxic metals from our bodies. One of the best sources for phytic acid is brown rice (that hasn’t been properly soaked and fermented to get rid of the phytic acid). Other sources would be any nuts, seeds, or anything “whole grain”.

Cilantro oil and chlorella are also really good at working in tandem to to eliminate lead (and other toxic metals) and they will actually add more vitamins and minerals to your body rather than leech them away! Get some cilantro oil here and some chlorella here. It’s also a good idea to take some really good vitamin c (not with ascorbic acid) to boost your immune system while you detoxify. *Check out some other great detox ideas here.

Check with your doctor or naturopath before starting a detox program with your child, but some general rules of thumb are to start with small doses using just a few drops at a time, and make sure it is really diluted with some other liquid.

Is There Lead in Your Water?

It’s not just Flint who has a problem with lead in their water source. In a Rolling Stone article by Tessa Stuart called, “It’s Not Just Flint: America Has a Major Lead-in-Water Problem” she explains that,

“There’s always going to be some amount of lead in some amount of homes — it could be from the service line, or from lead solder used as glue in some pipes, from leaded brass plumbing, or a myriad of other sources. “Most homes in the United States are going to have some form of lead-bearing plumbing,” Lambrinidou says.”

Check your water: You can go to the National Drinking Water Database, enter your zipcode, look for your city, and see exactly what they have found in your water.

Test your water: Or you can buy your own kit, like this, for $20 and it will test for bacteria, lead, pesticides, nitrites/nitrates, chlorine, hardness, and pH.

Best Water Filters to Get the Lead (and Other Toxins) Out

If you decide that you want to filter your water (probably a good idea), here are some filters you might want to consider. (FYI: Stay away from reverse osmosis filters because they filter out EVERYTHING including all of the good minerals that you want to keep!)

  • Radiant Life 14-Stage Biocompatible Water Purification System ($1,595) – This is WAY out of our price range, but if you’re looking for the best of the best…It gets rid of ALL toxins, and you can tuck it away under your sink. (Also, if you’re trying to convince your significant other that you want to buy a $120 water filter, give them a choice between the $120 one and this one. The $120 one will suddenly seem like a much better deal!)

  • Berkey Complete Water Filtration System ($289) – This system is incredible! Not only will it work on city water, but you can take it with you camping to use on some pond water! It will filter out bacteria, parasites, pesticides, nitrites, nitrates, and gets rid of 99.9% of heavy metals (including lead and mercury). This model also comes with flouride filters.

  • AquaCera HCP Counter-Top Filter System ($120) – This is cheaper than the Berkey and takes up less room on the counter (or you can get an under the counter version for $261). It filters out bacteria, parasites, 99% of chlorine, 99% of lead, 98% of other heavy metals, 95% of arsenic, 99.9% of glyphosates, 92% of nitrates, and gives an 85% reduction in flouride. It easily connects to a standard faucet with no tools and requires no electricity or permanent modifications to plumbing.

Lead Isn’t Just In Water

In 1978, the government banned the use of lead based paint in houses, so most homes built before 1978 are likely to contain some lead. When the paint chips and peels, children are especially susceptible to ingesting it because little fingers like to pick and peal and those little paint chips and then they don’t wash their hands before eating food. Not only that, but the dust from the peeling lead paint can be inhaled.

If there are no chips or scratches, you can paint over the lead based paint, and keep painting it every 4-10 years to prevent any from showing through. If there are, it’s best to call in a professional to remove the paint…or just move!

In Conclusion

 

The Flint water scandal was an eye opening headline that got everybody thinking about what is in our water. We bath in it, we cook with it, we water our garden with it, and we drink it…so it’s good to know what we’re taking in with our water. I highly recommend getting your water tested, and if you live in an old house, do some research about lead paint. I also highly recommend getting your children tested for lead poisoning if you have any doubt or even just to ease your mind.

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The Mysteries of Digestion Unraveled

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Embracing Motherhood The Mysteries of Digestion Unraveled

One of the most basic functions of human physiology is digestion, yet how many of us really understand what this process entails and how it affects what we should eat?

So often, we hear about foods and ways of eating that are “healthy”, and as a whole, we have held many erroneous beliefs about what should constitute “healthy”. The science behind what makes food “healthy” or not is simplified too much and the truth is hidden behind corporate slogans rather than actual science. Once we can understand the building blocks of food, how we digest them into individual molecules, and how we metabolize those molecules to make energy, the term “healthy eating” shouldn’t be so debatable or vague.

I have been reading about this information for years in an attempt to search for and serve my family the healthiest foods possible. Reading Sally Fallon’s book Nourishing Traditions was the first thing that changed my view about food and made me realize how misguided we have been about fat and the food pyramid. (Check out the Weston A. Price website to learn more!)

In writing this article, I started with Sally Fallon’s ideas as a framework in my brain, then used a college textbook called Understanding Nutrition by Whitney and Rolfes to really delve into the scientific explanations of carbohydrates, fats, and proteins and how we digest them (throughout this article, my descriptions come from this textbook unless otherwise linked). But even this seemingly benign textbook was not written without bias and made many leaps about what we “should eat” based solely on government recommendations rather than actual science.

So after reading this textbook and using it to explain the facts, I continued to ask my own questions, do my own research, and am now presenting an in depth synthesis of what I’ve learned about the foods we eat and how they are broken down during digestion.

In a Nutshell

When we eat any food, from cookies and cakes to burgers and fries to salad and dressing, it is all broken down into single molecules before being absorbed through the small intestine and sent into the bloodstream to be used as energy, for building, or stored for later use. All food can be categorized as and broken down into:

  • Carbohydrates –> Monosachharides
  • Fat (Triglycerides) –> Monoglycerides and Free Fatty Acids
  • Protein –> Amino Acids
Carbohydrates, Fats, Proteins, and the Smallest Molecules They are Broken Down Into

Carbohydrates, Fats, Proteins, and the Smallest Molecules They are Broken Down Into

*It takes about 6-8 hours for food to pass through the stomach and small intestine. In a study with 21 participants, it took  men an average of 33 hours for the food to be eliminated from the large intestine. It took an average of 33 hours for children too, but an average of 47 hours for women. Interesting!

Digestive System

Here is a picture of the entire digestive system just to give you a visual reference for where we are going. In my drawings, you’ll notice that I have included only what is necessary and exaggerated certain things for the purposes of clarity.

digestive system

Digestive System (Photo Credit: Wikimedia Commons, LadyofHats, 2006)

Carbohydrates

Carbohydrates are primarily an energy source for plants, some animals, and humans.

From Polysaccharides to Monosaccharides

From Polysaccharides to Monosaccharides

Foods with Carbohyrdates

There is a misconception (probably due to that silly food pyramid!) that carbohydrates only refer to things like breads and pastas and not things like fruits and vegetables. But the truth is that lettuce is a carbohydrate, apples are carbohydrates, grain is a carbohydrate, and sugar beets are carbohydrates.

When you look at the nutritional profile of these carbohydrates, however, you’ll notice that the amount of carbohydrates differs greatly among different food sources. Also, keep in mind that carbohydrates (which all come from plants) can be an excellent source of vitamins and minerals if grown properly and not overly processed.

The total carbohydrates measured on nutrition labels include both simple sugars (monosaccharides and disaccharides) and soluble and insoluble fiber (polysaccharides).

Types of Carbohydrates 

types of carbohydrates

Types of Carbohydrates (The numbers refer to the number of molecules.)

  • Monosaccharides: Monosaccharides are one molecule of sugar. Some foods contain monosaccharides and others are created when disaccharides are broken down during digestion. They are small enough to pass through the walls of the small intestine.
    • Glucose: The primary product of photosynthesis, found in all fruits and plants, most carbohydrates that we eat are converted to glucose during digestion
    • Fructose: Found in fruits, some root vegetables, cane sugar, and honey
    • Galactose: Combines with glucose to make lactose (milk sugar), not found on its own
  • Disaccharides: Disaccharides are two molecules of sugar. Some foods contain disaccharides and others are created when polysaccharides are broken down during digestion.
    • Sucrose: Made up of one molecule of fructose and one molecule of glucose, found in the stems of sugar cane and roots of the sugar beet, occurs naturally in some fruits and vegetables alongside glucose and fructose (especially in certain fruits and carrots), table sugar
    • Maltose: Made up of two molecules of glucose, formed during the germination of certain grains, mostly barley which is converted into malt, found in beer
    • Lactose: Made up of one molecule of glucose and one molecule of galactose, a naturally occurring sugar found in milk
  • Oligosaccharides: 3-10 monosaccharides connected together.  They are not digested or absorbed in the small intestine (so they give us no calories yet give us that full feeling). Instead, they pass directly to the large intestine where they are consumed by microflora thus increasing the amount of healthy bacteria. Examples include: artichoke, burdock, chicory, leeks, onions, and asparagus.
  • Polysaccharides: Polysaccharides consist of many monosaccharides connected together.
    • Starch: Starches consist of tens to hundreds to thousands of monosaccharides connected together. They are how plants store glucose for future use. About 70% of a plant’s structure is typically made up of the starch amylopectin (which is highly branched making it easy for the plant, and for humans to hydrolyze, or break down in the presence of water) and the other 30% is typically made up of the starch amylose (which has a more linear structure that makes it easy to store, but can’t be broken down without the enzyme amylase).
    • Resistant Starch: Resistant starches cannot be broken down during digestion, and so they are sent to the large intestine where they feed the healthy bacteria residing there. Examples include: green bananas, rolled oats, green peas, white beans, lentils, pearl barley, cold potato and cold pasta (occurs due to retrogradation).
    • Fermentable Fiber: We can’t digest the cell walls of plants, but some of them can be fermented in our large intestine like fructans (that occur in agave, artichokes, asparagus, leeks, garlic, onions, and wheat), inulin (occurs mainly in chicory), pectins (occurs mainly in the skins of citrus fruits and in apples, oranges, plum, guavas, and gooseberries), and raffinose (found in beans, cabbage, brussel sprouts, broccoli, asparagus, and whole grains). This fiber is soluble, meaning that it can mix with water, which creates a viscous gel that slows down digestion as it passes to the large intestine to be fermented by the microflora that resides there.
    • Nonfermentable Fiber: Humans do not possess the enzymes to digest some components of cell walls like cellulose, hemicellulose, and lignin (which provide plants with the stiffness they need to stand upright), nor do we possess the bacteria to break them down either. (Ruminants and termintes possess symbiotic bacteria that help them to break these elements down.) These types of polysaccharides will pass through us unused. They are what is referred to as insoluble fiber (not soluble in water and NOT digestible or fermentable) and what gives bulk to our stool. Examples include pretty much any part of the plant that is hard to chew such as cucumber skins, the outer hull of grains, the hull of popcorn kernels, potato skins, grape skins, 80% of lettuce, and more.

How we Digest Carbohydrates

The digestion of carbohydrates occurs mostly in the small intestine.

carbohydrate digestion

How We Digest Carbohydrates

  1. In the mouth: The breakdown of carbohydrates begins in the mouth with the salivary enzyme amylase. Amylase works to break up the starch amylose, and hydrolysis begins breaking down the starch amylopectin. Very little digestion actually takes place here, however.
  2. In the stomach: Carbohydrates are churned into a paste in the stomach, but no chemical breakdown occurs during this process. The stomach actually neutralizes any amylase that was swallowed.
  3. In the duodonom: When carbohydrates enter the duodonem (which is the beginning part of the small intestine) the pancreas releases the enzyme amylase which breaks down polysaccharides into shorter glucose chains and maltose. (Babies produce very little amylase until over the age of one. Human breast milk contains a significant amount of amylase that helps babies digest breastmilk.)
  4. Throughout the small intestine: The brush boarder that lines the small intestine performs the final breakdown of carbohydrates by releasing the enzymes sucrase, maltase, and lactase that break down the disaccharides sucrose, maltose, and lactose into the monosaccharides glucose, fructose, and galactose.
  5. Absorption: The monosaccharides of glucose, fructose, and galactose are now small enough to pass through the walls of the small intestine and enter the bloodstream. Glucose and galactose need to hitch a ride on a sodium-dependent hexose transporter which will only transport them with a sodium ion. Fructose hitches a ride on another hexose transporter and doesn’t need sodium. As the blood circulates the liver, cells there take up fructose and galactose and covert them to other compounds, mainly glucose. This is why we say that most carbohydrates are converted to glucose in the blood!
  6. In the large intestine: Within one to four hours after a meal, all of the sugars and most of the starches have been digested. What passes into the large intestine are things that could not be digested or absorbed. This includes resistant starch (such as asparagus), fermentable fiber (such as the peel of an apple), and nonfermentable fiber (which includes cellulose, one of the components of cell walls). Resistant starches and fermentable fibers are water soluble and attract water which softens the stool. They are also able to be fermented by the good bacteria that (hopefully) resides in the large intestine releasing water, gas, and short chain fatty acids.
  7. Elimination: The nonfermentable fiber merely “bulks up the stool” and passes through unchanged. (Ever notice whole kernels of corn or popcorn hulls in your poop?)

Fats

Fats are the most efficient source of long term energy storage in both animals and humans.

From Triglycerides to Monoglycerides and Free Fatty Acids

From Triglycerides to Monoglycerides and Free Fatty Acids

Types of Fatty Acids

(*The following description of fats is adapted from Sally Fallon’s book Nourishing Traditions.)

Fatty acids can be categorized by how saturated they are:

  • Saturated: All available carbon bonds are occupied by a hydrogen atom
  • Monounsaturated: Has one double bond in the form of two carbon atoms double-bonded to each other and therefore lacking two hydrogen atoms
  • Polyunsaturated: Has two or more pairs of double bonds and therefore lack four or more hydrogen atoms

In addition, they are also categorized by how long they are:

  • Short-Chain Fatty Acids: Has four to six carbon atoms (always saturated, found mostly in butterfat from cows and goats)
  • Medium-Chain Fatty Acids: Has eight to twelve carbon atoms (found mostly in butterfat and tropical oils)
  • Long-Chain Fatty Acids: Has fourteen to eighteen carbon atoms
  • Very-Long-Chain Fatty Acids: Has twenty to twenty-four carbon atoms (DHA)

How We Digest Fats

In children and adults, fat digestion occurs mostly in the small intestine (although in infants, it occurs mostly in the mouth). Most of the fat in our bodies and the fat we eat is in the form of triglycerides (three fatty acid chains attached to a glycerol molecule).

fat digestion

How We Digest Fats

  1. In the mouth: Fat digestion starts slowly in the mouth. Some hard fats begin to melt as they reach body temperature. A salivary gland at the base of the tongue releases an enzyme (lingual lipase) that plays a minor role in fat digestion in adults and an active one in infants. In infants, this enzyme efficiently digests the short and medium chain fatty acids found in milk.
  2. In the stomach: Once fats hit the stomach, they would float if it were not for the muscle contractions that direct all contents towards the pyloric sphincter at the bottom of the stomach. This churning action emulsifies the fat by dispersing it into large droplets. The gastric lipase enzyme in the stomach (that performs best in an acidic environment) starts to work on breaking these droplets down. But very little fat digestion takes place in the stomach.
  3. Bile in the small intestine: When the large fat droplets enter the duodonem (the beginning part of the small intestine), they are coated with bile. (Bile is made in the liver and stored in the gallbladder. When fat enters the small intestine, it triggers the release of the hormone cholecystokinin which signals the gallbladder to release its bile.) The bile emulsifies the large fat droplets into smaller droplets. This increases their overall surface area making it easier for the next step. (Bile acids in the bile often pair up with amino acids which have one end attracted to water and one to fat. This helps with the emulsification process.)
  4. Lipases in the small intestine: The pancreas secretes a lipase enzyme that hydrolyzes (breaks down in the presence of water) the triglycerides into monoglycerides and free fatty acids. *Infants do not secrete much of this enzyme; this is why the lingual lipase excreted from under their tongues plays more of an active role.
  5. Absorption: Monoglycerides and free fatty acids are now small enough to pass through the intestinal wall.
  6. Elimination: If you are eliminating too much fat in your stool (white poop anyone?), it is a sign of poor health (i.e. your intestines don’t absorb food, your pancreas doesn’t make enough digestive enzymes, or your gallbladder isn’t passing on enough bile).

Protein

Protein is the building block of life.

From Protein to Amino Acids

From Protein to Amino Acids

Foods with Protein

There are both animal and plant based sources of protein. Animal based sources of protein have all of the essential amino acids that we need, including the ones that we can’t make and can only get from dietary sources. Here are some examples of different foods and the amount of protein they contain:

  • Chicken (31 g of protein per 100 g)
  • Hamburger (27 g of protein per 100 g)
  • Salmon (25 g of protein per 100 g)
  • Eggs (19 g of protein per 100 g)
  • Milk (3 g of protein per 100 g)
  • Kidney beans (9 g of protein per 100 g)
  • Tofu (8 g of protein per 100 g)
  • Broccoli (2.82 g of protein per 100 g)
  • Barley (2 g of protein per 100 g)

How we Digest Protein

The majority of protein digestion occurs in the stomach. *Watch a cool video that explains the entire process here.

protein digestion

How We Digest Protein

  1. In the mouth: Protein (basically a bunch of amino acids all connected and bunched together) are crushed and moistened in the mouth, but no chemical breakdown occurs during this part of the process.
  2. In the stomach: Hydrocholoric acid in the stomach uncoils, or denatures, each protein’s tangled strands so that the digestive enzymes can attack the peptide bonds. Hydrocholic acid in the stomach also converts the inactive form of the enzyme pepsinogen to its active form, pepsin. Pepsin cleaves large polypeptides into smaller polypeptides and some amino acids.
  3. In the Duodonem: When the smaller polypeptides enter the duodenum (the beginning part of the small intestine), proteases are released from the pancreas that hydrolyze them further (break them down in the presence of water) into short peptide chains, tripeptides, dipeptides, and amino acids.
  4. In the Small Intestine: Then peptidase enzymes on the membrane surfaces of the intestinal cells split these tripeptides and dipeptides into single amino acids.
  5. Absorption: These single amino acids are now small enough to be absorbed through the small intestine and enter the blood stream. Only a few peptides escape digestion and enter the bloodstream intact.
  6. Elimination: Only a small amount of dietary protein is lost in the feces.

In Conclusion

I have been reading, learning, making big posters, drawing models, redrawing models, talking to anyone who will listen, synthesizing, and applying all that I have learned about digestion for years in an attempt to understand it as best as I can. I feel like I could keep drawing better diagrams or synthesizing the information better and further, but I have to just stop here and move on knowing that I am going to continue to dig deeper, learn more, write more, and draw more, and keep building on this with future posts.

I think that understanding digestion is one of the fundamental building blocks for understanding health, and I hope that my synthesis of this information can help you understand it better as it has helped me. I am excited to move on and keep learning! I hope you’ll join me!

See it in action! Watch a camera go inside the digestive system to see a 5 minute video of what the process looks like first hand!

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Hi, I’m Stacey Maaser,

author of Embracing Motherhood! I am a stay at home mother of 5 with 7 years of teaching experience and a Master’s degree in Curriculum and Instruction. I am passionate about teaching my children, feeding them healthy food, learning the truth about things (not just what is popular opinion or counter culture), and sharing what I’ve learned and experienced with others. Thanks for stopping by!

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