Groton Wellness

Groton Wellness Detoxification has become an important health topic in our society as we become more aware of the harmful substances that we are knowingly and unknowingly exposed to in our everyday lives. There are many ways to help the body detoxify, and acupuncture and Chinese herbal medicine can and should be included in the health care regimen of any patient looking to go through the process of detoxification.

There are three main reasons why acupuncture and Chinese herbs are necessary in the process of detoxification. First, a practitioner can recognize and address imbalances in the body that may be causing the patient to be drawn towards knowingly harmful substances such as drugs, coffee, smoking, and sugar. By strengthening the organs and balancing out the qi (energy) the body and mind soon begin to realize that it does not need these substances to function capably during the day, and cravings for these substances will decrease.

The second aspect of using acupuncture and Chinese herbal medicine in the process of detoxification relates to the digestion and elimination of food. Acupuncture and Chinese herbs are very effective for treating problems related to the digestive system including constipation, loose stools, IBS, and many others. If the body cannot assimilate the nutrients that it needs to detoxify, or effectively eliminate toxins in the form of bowel movements the overall process of detoxification will take longer and be less effective.

The third area where acupuncture and Chinese herbal medicine is helpful with the process of detoxification relates to stress reduction. In Chinese medical theory stress and frustration cause stagnation in all different parts of the body, including the liver. This can decrease the efficacy of any detoxification protocol because your blood and qi (energy) are not circulating through the body the way they should be for optimal health. By inserting needles into different areas of the body, a practitioner can relieve this stagnation and at the same time reduce stress. Dr. Luby, one of the functional medicine doctors here at Groton Wellness, will not even begin certain parts of the mercury detoxification program if the patient’s stress level is high, which shows how important it is to decrease stress, especially in people wanting to undergo detoxification.

As presented here, acupuncture and Chinese herbal medicine should be part of any detoxification regimen as it can help in three very important areas. Reduction of cravings, optimal digestive health, and stress reduction are key elements of the complex process of detoxification, and overall health and wellbeing.

By Elisabeth Riley Horesh

Nutritional research from the past decade is rediscovering what aboriginal peoples have known for millennia. Chocolate is medicinal. This comes as a surprise to the modern consumer who has become accustomed to thinking of chocolate only as a dessert and a highly processed and caloric one at that. But we forget that chocolate comes from a plant (cacao) and like many plants, offers a wide range of highly nutritional compounds.

Polyphenols represent the broad family of beneficial nutrients which are so abundant in the cacao plant. Flavonoids are the most important type of polyphenol found in chocolate, with catechins being the most important flavonoid. These compounds are known to have antioxidant properties, protecting us from the harmful effects of free radicals which antagonize many physiological processes in the body. Therefore, polyphenols have a positive effect on all our bodily systems, but recent research strongly suggests their most important contribution is to our cardiovascular health.

The flavonoids in cacao increase levels of nitric oxide which is critical for optimal functioning of blood vessels. This is believed to be the mechanism of the blood pressure lowering effects of dark chocolate in clinical studies. Also, like aspirin, the flavonoids in chocolate have an effect on blood platelets which prevent the blood from clotting so readily. They have also been found to increase levels of HDL (the “good cholesterol”) and reduce levels of the harmful lipids in the blood.

Another little known benefit of chocolate is its low glycemic index. The glycemic index is the measure of a food’s impact on blood sugar levels. Maintaining normal blood sugar levels lessens the likelihood of developing insulin resistance, diabetes and heart disease. Finally, chocolate is a good source of the important heart mineral, magnesium, which regulates its rhythm and contractility.

Beyond the beneficial health and medicinal effects, chocolate is a mood enhancer and a mild stimulant. The compounds involved here are phenylethylamine, theobromine and caffeine. The former two appear to be involved in endorphin release from the brain. The latter is familiar to us from coffee and tea, although a typical serving of dark chocolate contains only 10- 20 % of the caffeine in a 12 ounce serving of coffee.

There are however, caveats and considerations when consuming chocolate on a regular basis. To begin with, chocolate remains a highly caloric food and is almost always sweetened. Introducing chocolate into one’s diet requires reducing carbohydrate and fat calories from other sources.

Second, not all chocolate is equally beneficial. It is the cocoa content of chocolate which determines the flavonoid content. Therefore, the higher the percentage of cocoa, the more nutritious the chocolate will be. Studies show the flavonoid content decreases in the following order: natural cocoa powder, unsweetened baking chocolates, dark chocolates, semisweet baking chips, milk chocolate and finally, the once in a while, chocolate syrup. As an example, cocoa powder will contain 10-15 times more flavonoid than a milk chocolate bar on a weight-for-weight basis. Finally, never feed chocolate to non-human mammals such as dogs because they lack enzymes to metabolize theobromine. This will tend to have an over-stimulating effect on your pets. Polyphenols are a wonderful way to show your loved ones you care. v Written by Robert Luby, MD

We have all heard that whole grains are more nutritious than refined grains. But there is much more to the story than that. It is true that the process of refining grains causes nutrient loss. But the nutrients present in whole grains are not available unless they are first liberated. This is also true of many nutrients stored in seeds, nuts, legumes and flour.

All grains, flour, legumes and nuts are actually the seed of a plant or tree. These seeds need to store nutrients for the growing plant after germination of the seed. But it is just as critical that seeds do not release these nutrients prior to germination. For this reason they contain enzyme inhibitors, which keep the nutrients “locked up” until germination.

When a seed germinates (gets wet and starts to sprout), these enzyme inhibitors are neutralized. This “liberates” many “locked up” vitamins, minerals and proteins which will be needed by the growing sprout. This process occurs well before a visible sprout emerges from the seed.

For humans to obtain the full nutritional value of whole grains, flour, legumes, nuts and seeds, it is essential to neutralize these enzyme inhibitors prior to cooking or eating them. This can be accomplished simply by the process of soaking. The vitamin, mineral and protein content can increase eight to ten-fold after germination.

Soaking is not only important for liberating nutrients, it is also important to prevent the inhibition of our own digestive enzymes. The enzyme inhibitors in these unsoaked foodstuffs also inhibit the digestive enzymes we need to digest all our foods. In other words, eating ungerminated grains and seeds in any form can actually lower the nutritional value obtained from all the other food we eat.

All ancient civilizations, without formal knowledge of nutritional biochemistry, developed methods for germinating and fermenting grains, fl our, legumes, seeds and nuts prior to cooking and eating. Asian miso and tempeh are examples of this. Injira and dosas served this purpose in India. In the western world the soaked gruels and porridges from oats and other grains were the staple. Sourdough flour is another classic example.

Have you ever wondered why cows have four stomachs and we have only one? The raw vegetable matter which cows eat requires many specialized enzymes, friendly bacteria and a lot of time to digest properly. Without four stomachs and a long digestive tract this would not be possible. Humans, on the other hand, needed to safely digest animal products. If this is not done rather quickly, putrefaction takes place. That is why we have only one stomach and a relatively shorter digestive tract than herbivores. The trade off is that omnivores like ourselves do not have all the digestive enzymes and bacteria necessary to handle large quantities of raw or ungerminated vegetable matter, including whole grains, fl our, legumes, seeds and nuts.

Enzyme inhibitors are not the only “antinutrient” in ungerminated grains. The bran of whole grains and legumes contain phytic acid or phytate. Phytates inhibit our ability to absorb many minerals including calcium, magnesium, iron, copper and zinc. It is important for individuals who supplement their diets with raw bran to be aware of the potential mineral depletion it can cause.

The additional step of soaking grains, flour and legumes with a spoonful of an acid (vinegar, lemon juice, yogurt, buttermilk, whey) activates an enzyme called phytase which neutralizes the harmful phytates. Of all grains, oats contain the highest levels of phytates and therefore are very important to soak.

Some foods currently thought to be nutritious, such as whole grain box cereals, rice cakes, puffed grains, soy milk and granola are actually all made from ungerminated grains, seeds, nuts and legumes processed at high temperatures. Many of the nutrients they do contain will remain “locked up”. They will also have intact antinutrients such as enzyme inhibitors and phytates which will render the entire meal less nutritious. They will also have intact antinutrients such as enzyme inhibitors and phytates which will render the entire meal less nutritious.

Are you ready to become a kitchen germinator? Simply place your whole grains, flour, seeds, legumes and nuts in a glass container in a warm location. Soak them in enough warm water to keep them immersed even after they expand, or, in the case of flour, enough to make a thick batter. It is also best to perform one or two cycles of draining, rinsing and re-soaking with fresh water during the process. Again, when working with flour, this step will be unnecessary. Seven hours is the minimum amount of time required for soaking, but 12- 24 hours is optimal. An exception to this is cashews, which should be soaked for no more than six hours.

Remember that grains, flour and legumes are best soaked with a little acid, such as vinegar, lemon juice, yogurt, buttermilk or whey. It is recommended that nuts be soaked with a bit of sea salt. All of these foods require a thorough rinse before using. When soaked, these foods will require less cooking time than usual.

Although it takes a little extra effort to transform yourself from a nutrient terminator into a kitchen germinator, you will reap the benefits when you taste. Grains become lighter and fluffier. Flour recipes develop a nice tangy “bite”. Legumes are richer and creamier. To learn more about the nutritional benefits of soaking and germinating foods in your own kitchen, consult Sally Fallon’s book, “Nourishing Traditions”.

Microwave ovens have been in use for decades, but are they safe? How do they affect the nutritional quality of your food? What containers are safe to use in the microwave? There are many conflicting answers to these seemingly straightforward questions.

Microwave Radiation and Oven Safety
One aspect of this issue is not controversial: microwave energy is a form of radiation and significant exposure is harmful. If the appliances were named “radiation ovens” instead of microwave ovens, marketing and public acceptance would have suffered. What is not clear is the amount of exposure which is biologically significant. Additionally, accurately detecting significant exposure in the average kitchen is difficult.
Historically, the Russians were the first to recognize the dangers of exposure to microwave radiation in the 1930s. In the 1960s the safe allowable exposure threshold was 1000 times higher in the US than in Europe & the USSR. For a period of time, microwave ovens were banned in the Soviet Union. Currently the US allows five times greater exposure levels than Europe & Russia.
Much of the European and Russian data was analyzed and published by the US researcher W.P. Kopp. This report states that exposure to microwaves has deleterious effects on memory, concentration, brain waves, intelligence, emotional and psychiatric well being, hormonal function and the lymphatic and digestive systems. In 1974 an article was published which showed that microwave radiation causes cancer in animals. More recent research has shown that the lens of the eye is particularly vulnerable to microwave radiation.
These potential adverse effects will not occur if the microwave radiation does not escape the oven. Many studies show that these ovens do not leak harmful amounts of radiation, but other studies contradict this. For example, a product test in 1992 demonstrated that 24 of 30 microwave ovens leaked microwave emissions above allowable standards.
There are inexpensive devices for home use to detect microwave radiation “leakage”, but these are reported to be variably reliable. The industry standard is the LORAL/NARDA model 8217 which is calibrated to meet the standards of the Institute of Electronic and Electrical Engineers, Inc. American National Standards Institute, Inc. If an oven is dropped or if any damage is suspected, it is recommended not to use it until it is tested for emission of microwave radiation.
Effects of Microwave Radiation on Nutritional Quality and Safety of Food
Even if a microwave oven is operating safely, is it causing harmful effects on your food? Manufacturers were never required to verify the safety or nutritional quality of foods prepared in these ovens, only whether or not they emitted microwave radiation. Historically, there are several landmark studies worth noting.
Bohmert heated and cooled samples of water by different methods. The micro waved water was the only sample unable to germinate seeds. In the early 1990s there were many reports of the harmful effects of using microwave ovens to heat infant formula or to defrost frozen breast milk. In a small and controversial 1992 study, two Swiss researchers demonstrated several harmful effects after ingestion of micro waved food, including a decrease in hemoglobin and an increase in cholesterol and leukocytes.
The European & Russian studies mentioned above showed that changes were detectable in laboratory tests of study subjects following ingestion of micro waved food. These changes would favor the development of cancer. A reduction of the nutritional value of the food was also demonstrated. Many US studies show no loss in the nutritional value of foods cooked with microwave radiation, but others contradict this. For example, one study on broccoli concludes that up to 97% of beneficial antioxidants are lost during microwave cooking.
Microwave radiation does not evenly heat food. This results in “hot spots” which can cause thermal burns and “cold spots” in which salmonella or other harmful bacteria may not be completely eradicated. A notable example reported to the CDC was a Salmonella outbreak in which restaurant customers who reheated doggie bag leftovers in microwave ovens became sick, whereas those who reheated the same dish in a conventional oven or frying pan did not.

Explaining the Potentially Nutrient-depleting Effects of Microwave Radiation
There are natural sources of microwave radiation in the environment. How is the microwave radiation produced by ovens different? Why would this affect the nutritional quality or safety of food? To answer this question it is important to understand the difference between the composition and the structure of molecules, including nutrient molecules. This is a concept which is only just beginning to be acknowledged in mainstream medicine and nutrition.
The composition of a nutrient, or any molecule, would be the number of carbon, hydrogen, oxygen (and so forth) that it contained. If two identical molecules (or nutrients) are exposed to an energy source, they may remain compositionally identical, but may become structurally different.
On the molecular level, nutrients in the body are not recognized by their composition, but by their structure. For our purposes, “structure” includes a molecule’s size, shape, electrical charge & movement. Molecules dance. Our cells have receptors which recognize nutrient molecules by “something in the way they move.”
Naturally occurring microwave radiation, and indeed all other methods of heating food in the kitchen use direct current energy. Microwave ovens use alternating current. The alternating current used in microwave ovens is more capable of altering the shape and electrical charge of nutrient molecules, thus affecting how they move.
In other words, although the nutrient molecules may be compositionally unchanged, microwave radiation can alter their structural “signature”. Scientists call these molecules free radicals, radiolytic compounds, isomers, racemers, toxic forms & radiolytic byproducts. At best, these structurally altered molecules will no longer be recognized by the body as nutrients. At worst, they could contribute to disease and cancer.
Microwave Food Containers can be Dangerous
In the year 2000 an award winning experiment was performed by a tenth grade student which demonstrated that cancer causing substances from plastic wrap migrate into micro waved food. Much research remains to be done on this topic. However, based on emerging research on plastics, it would be prudent to never allow food in a microwave to touch plastic or Styrofoam objects. The term “microwave safe” on a container is no guarantee of safety. Until safety is proven for other materials, it would be wise to only use glass oven ware when cooking with microwave radiation.
Conclusion
Few appliances have been so readily embraced and as rapidly incorporated into American life as the microwave oven. Yet concerns continue to linger about the safety of the device and its effects on nutrition and health. Indeed, the manner in which a microwave can alter the structure of nutrients challenges the very way we think about “balanced diets”.
Merely eating a variety of foods is not sufficient to constitute a balanced diet. The manner in which the foods are prepared is a critical part of maximizing the nutritional value of the diet. From the points made above, it is clear that a diet which includes large amounts of micro waved food may also be lacking in nutrients.
More definitive research is needed. Until such time, a balanced diet would mean not only a diet featuring a wide variety of foods, but also a wide variety of cooking methods appropriate to the food being prepared. v Written by Robert Luby, MD

Stress & its Effects on our Immune System
Research studies from the field of psychoneuroimmunology have shown that stress does indeed affect the immune system in powerful ways. There are different types of stressors, from the time-limited type such as public speaking to severe chronic stressors such as caring for a loved one with an illness or disability. Chronic stressors that cause one to feel they have no control and seem endless are associated with the most broad suppression of the immune system. In addition, traumatic experiences from the past can continue modifying the immune system because of their long-lasting emotional consequences.
It’s no surprise then that we catch colds and flus when we are feeling burnt out, lonely or overwhelmed. Studies have shown that stress increases the risk of a cold because there is less of the cold-fighting class of antibodies that are secreted in our saliva and nasal passages. People who are older or have an illness are also more prone to stress-related immune changes.
In addition to diet, nutrition and exercise, stress-reduction can help to boost our immune system and fend off infections. Here are five healthy ways to reduce stress:
1.Choose Positive Social Relationships. Social conflict can bring out a negative hormonal response that is not stimulated by other forms of stress. Increase your network of social support, reduce loneliness, and choose soothing connections.
2.Express Your Emotions. Memories of a stressful event can turn on the stress response almost as much as the original event itself. Internalized emotions continue to change the balance of our hormones and nervous system, negatively affecting health.
3.Know Your Thoughts. Our thoughts have the power to reduce or increase the hormonal stress response. We can choose to react to life’s events with greater optimism, knowing that too much worry and anxiety can cause illness.
4.Stress Management Training. Learn coping strategies and feel in greater control of your emotions and harmful physical responses to stress.
5.Practice Meditation, Self-Hypnosis, Guided Imagery: Join a class to experience deep relaxation and the healing benefits of these mind-body medicine techniques. Enjoy the colorful images of fall, the smell of fresh-baked apple pie, the sounds of migrating birds, and the cool air on your skin, all which can stimulate a relaxing response. Lastly, remember to wash your hands! Written by Jane Shustin, LICSW