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

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

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 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

For most of us, the word “dairy” means cow milk and cow milk products. Worldwide, however, more people use sheep and goat milk as a source of nutrition than cow milk. Although in this country sheep (ovine) and goat (caprine) milk products are generally more expensive than their bovine counterparts, there are many reasons to consider including them in a healthy diet: nutritional value, digestibility, medicinal value, ecological sustainability, and taste.

Sheep and goat milk have 86 % and 11 % greater protein content, respectively, than cow milk. Ovine products are superior to goat and cow in all but two of sixteen amino acids. Goat milk is superior to cow milk for all but four of the remainders. Are you concerned about calcium? Sheep milk provides a whopping 71 % more calcium than cow milk, while goat milk contains 18 % more calcium.1

As a source of minerals, sheep products are superior to both goat and cow products because they contain more iron, magnesium, phosphorus, zinc, copper, and manganese. With the exception of zinc, goat milk also rates higher than cow milk in supplying these minerals. It is also a better source of potassium. Selenium is the lone mineral in which cow milk is superior.1 Additionally, there is evidence that the minerals in goat milk are more readily absorbed than minerals in cow milk.2

In terms of vitamins, sheep milk has the most plentiful supply of vitamin C and seven of the B vitamins. Notably, it provides 63 % more B12 than cow milk, an important consideration for vegetarians. Goat milk is endowed with the most vitamin A. Cow milk contains the most vitamin D.1

All dietary fat is not created equal. Quantitatively, sheep and goat milk contain more fat than cow milk. Qualitatively, however, it is more nutritious fat. Sheep and goat milk contain a higher proportion of short-chain and medium-chain fatty acids. This type of fat is more rapidly absorbed and used as quick energy. Therefore, it is less likely to cause weight gain than other types of fat.3,4

These short- and medium-chain fatty acids are also antimicrobial, which means they kill harmful bacteria, yeasts, and viruses in the intestines. The immune system actually benefits from these types of fat, which are less inflammatory than other types.5,6 Finally, the fat globules in ovine and caprine milk are smaller, and therefore more easily digestible than the fat in cow milk.2

These fatty acids in goat and sheep milk are also known to be beneficial in treating many medical conditions including: malabsorption, elevated cholesterol, heart disease, premature infant nutrition, cystic fibrosis, gallstones, sleep disorders, and a wide variety of intestinal disorders. All three types of milk can be associated with food allergies. However, many people who are unable to tolerate cow milk will tolerate goat or sheep milk.2

From a global and ecological perspective, there are other important differences between the three ruminant species. Sheep and goats are adaptable to a wider array of terrain and climates, which are generally unable to sustain crops. The production of wool and fiber are another benefit of sheep and goats. For these reasons, many consider sheep and goats to be more ecologically sustainable.2

Finally, there is taste. Sheep milk and goat milk products simply taste great. What is the secret? At least part of the gustatory sensation is courtesy of those nutritionally beneficial short- and medium-chain fatty acids mentioned earlier in this article.

Are you ready to include ovine and caprine products in your healthy diet? City Market has many products to try. Ovine localvores should bleat (I mean beat) a path to the baaaaaaack of the store where they will find Willow Hill internationally award-winning sheep cheeses and sheep yogurt. Nearby, Doe’s Leap and Lazy Lady goat cheeses are exquisite choices for the adventurous caprine localvore.
Questions? Ask your friendly City Market cheese staff.
Robert Luby MD

Nonetheless, in spite of all these advances and amenities there is still something in the dental office to be worried about. Mercury-containing silver fillings. They represent a 150 year-old technology that is still employed today in most dental offices. Despite often being referred to as “silver fillings” or “silver amalgam fillings”, they actually contain over 50% mercury. And, unfortunately, it has been proven that the mercury in the amalgam fillings is not stable but rather leaches out into the oral cavity at rest. The mercury vaporization increases when the fillings are stimulated or heated such as when brushing or eating a hot meal. This vaporized mercury is then inhaled, picked up by the bloodstream and carried throughout the body for storage in the tissue of the brain, kidneys, liver, thyroid etc.  Mercury is a known neurotoxin, one thousand times more toxic than lead and is the most toxic, non-radioactive substance known to man. With so many other technological advances in dentistry, it is disappointing that this ancient technique is still employed even today. Informed Consent is not even required in most states.

This is where Holistic Health Focused Dentistry can step in and make a difference. Holistic dentistry goes to great lengths to be mercury “safe”. Not only does Groton Wellness no longer place mercury silver fillings, but they are extremely careful to make sure that any existing mercury silver fillings are safely removed to avoid further contamination of the patient or the dental staff and office. Of the many things that set Holistic Dentistry apart from Conventional General Dentistry it is the practice of being “mercury safe” that is perhaps the most important, not only to protect your health but also that of the environment. “Healthy Green” dentistry it may also soon be called.  Written by Jean Nordin-Evans DDS

Many illnesses can be caused by, contributed to, or exaggerated by neurotoxins. Illnesses can include Chronic Fatigue Syndrome, Fibromyalgia, Irritable Bowel Syndrome, and autoimmune diseases including Multiple Sclerosis, allergies, autism, depression, and learning disabilities just to name a few. Fatigue, depression, insomnia, memory loss and blunting of the senses are common early symptoms of many of these diseases.

US FDA website:

http://www.fda.gov/MedicalDevices/ProductsandMedicalProcedures/
DentalProducts/DentalAmalgam/ucm171094.htm

The first full paragraph under the heading “Potential Risks” states:
“Dental amalgam contains elemental mercury. It releases low levels of mercury vapor that can be inhaled. High levels of mercury vapor exposure are associated with adverse effects in the brain and the kidneys.”

The World Health Organization (WHO) has also stated that there is no safe level of mercury exposure. Even if enough mercury hasn’t accumulated in the body to the point of causing a symptom related to a disease, that doesn’t mean you are not going to eventually feel the negative effects of it. In addition to mercury and metal exposure through dental work, we are chronically exposed to many other neurotoxins through our environment, including dioxin, formaldehyde, insecticides, PCBs and wood preservatives. Our food and diet are another source of neurotoxin exposure including aspartame and artificial sweeteners, food coloring, fluoride, as well as methyl and propyl parabens found in cosmetics. In order to restore health, the mechanisms of the body that clear the toxins must be supported and the toxins will then slowly be released.

The first step in restoring health is to remove metal sources. Mercury-amalgam removal from the teeth alone will seldom result in a total restoration of health. However, when mercury is removed, the body starts to more effectively eliminate all other neurotoxins. The body’s own elimination process can then be assisted with additional therapies such as colon hydrotherapy, various forms of massage, lymphatic drainage, acupuncture, detoxification saunas and mineral and clay baths. During the detoxification process the body must also be supported with high quality organic and raw foods, supplements and immune boosting therapies such as IV Vitamin C. As a person moves through this healing process it is also important to nurture and support their emotional and spiritual aspect, through body-mind therapeutics such as yoga, bio-feedback, Zero Balancing and psychotherapy.

There is no one approach for every person and it is important to seek out highly trained and licensed dental, medical and holistic practitioners who look at each individual as a unique being, listening to their stories to help provide an integrative healing plan. Next month we will explore Holistic Dentistry and mercury removal.

Groton Wellness is a revolutionary center for health and healing. We offer integrative family medical care, health focused dental care, wellness therapies, nutrition and education – all working together. The practitioners care for the whole person – mind, body and spirit – through every aspect of our services. Groton Wellness can offer you greater wellbeing as a partner in your health. We are located in Mill Run Plaza, Groton, MA. To learn more about removing toxins from your life call us at 978-449-9919 or visit www.GrotonWellness.com