Maintaining youth is nothing new. The fountain of youth has been a pursuit of humans for thousands of years.  Ponce de Leon reportedly searched all of Florida, which still holds an allure for the aged.  Others focus their quest in jars and tubes of various formulations.  The rejuvenation we seek, however, can be found within each of us, coursing through our veins.  Younger looking skin and even re-growing hair can be attained through a therapy called Platelet Rich Plasma or PRP.

The platelets in our blood contain healing growth factors.  We get a cut and platelets form the clot that stops the bleeding.  Platelets also release factors that promote the collagen production needed for healing the wound.  Advances in medical technology allow us to isolate and concentrate these platelet-derived growth factors from a blood sample and then we can inject them into a desired area to facilitate healing.  PRP harnesses the natural healing potential of the person’s own body.

As we age, we produce less collagen and hyaluronic acid, which contributes to wrinkle formation.  The platelet-derived growth factors in PRP stimulate collagen and hyaluronic acid production improving skin texture and tone.  Some of these growth factors also improve circulation better nourishing the skin.  As it is derived from the person’s own blood there is no risk of an allergic reaction. PRP is a completely natural way to reduce wrinkles and have younger looking skin.   The results for PRP skin rejuvenation typically last two years or more, meaning less frequent treatments when compared to some other anti-wrinkle therapies.

PRP has also shown benefit for men and women in re-growing hair.  When injected into the scalp, the platelet derived growth factors increase follicle growth and hair thickness.  PRP therapy is now almost always conducted with hair replacement surgery as it dramatically improves outcomes.

PRP hair treatment is not a cure all.  It is 80% effective, the same rate as some hair re-growth medications.  Once hair follicles have died, PRP will not help without hair replacement surgery.  Hair thinning and hair loss can be symptoms of medical conditions and should be evaluated by a doctor before considering any hair re-growth therapy.

Platelet Rich Plasma harnesses the body’s own capacity for healing.  It allows us to utilize the natural fountain of youth that is inside each of us.   PRP treatments can help us heal faster from injuries, have younger looking skin, or re-grow hair without having to wander through Florida.

Leaf buds are emerging and shades of green are slowly returning to the lawn.  For many these changes mean summer is getting closer.  For those who suffer from pollen allergies it represents the approach of runny noses, sneezing, and itchy swollen eyes.  It does not have to be this way.  Seasonal allergies can be reduced and even eliminated by optimizing immune function.

The runny nose, sneezing, and watery eyes of allergies are the body’s effort to trap and eliminate pollen from the body.  The histamine that drives this process is the result of the pollen triggering the immune system to protect us from foreign invaders and irritants.  Each subsequent exposure makes us more sensitive and reduces the time it takes to react to a pollen encounter.  Of the multiple types of immune responses, the immune system builds up the cells and antibodies of the allergic response and is ready for a shock and awe scenario on a moments notice.

There are multiple factors that can contribute to getting us to this point.  The one we have the most control over is the food we choose to eat.  Certain foods can over-stimulate the immune system and cause chronic inflammation making us prone to pollen allergies. This allergic process can be set in motion while we are in utero. Studies have shown when a mother eats foods she is allergic or sensitive to while pregnant, it increases the likelihood the baby will develop allergies.  By continuing to eat foods we are intolerant of after we are born, we perpetuate and exacerbate the immune system imbalance.

Obviously, foods a person is allergic to should be avoided.  The not so obvious is avoiding foods we are sensitive to.  Food sensitivities do not produce the immediate dramatic reactions found in food allergies.  It is a different type of immune response than an allergy.  Its effects are gradual and accumulate over time.  Very often the person does not associate their growing symptoms with the foods they have eaten their entire life.  Wheat (gluten), dairy, soy, corn, and eggs are the most common foods people are sensitive to.  A simple lab test can confirm if someone has a food sensitivity.  IgE antibody testing indicates a food allergy, not a sensitivity.

Sugar increases inflammation in the body and can contribute to an over active immune system.  Starches, such as potatoes, rice, breads, pastas, cereals, crackers, etc. are turned into sugar during digestion.  Eating table sugar, high fructose corn syrup, soda, juices, grains, and foods made from grains very often are a factor in the severity of pollen allergies.

In addition to eliminating food allergies and sensitivities optimizing the health of the immune system requires proper nutrients.  Eating vegetables and fruits of each color every day is better than taking a multi vitamin.  Eating small amounts of healthy meats with meals not only provides protein, minerals, and B vitamins, but helps balance the adrenal glands.  Omega 3 essential fatty acids found in fish, pumpkin and flax seeds, walnuts, wild game, and grass fed meat reduce inflammation and balance the immune system.  Cooking with ginger root, curcumin, and turmeric will also help reduce inflammation.  Rotating foods and eating a wide variety will help prevent developing additional sensitivities.

Seeing the benefits of changing what food we eat takes time and persistence, which does not do a person much good in the middle of an allergy shock and awe response. Quercetin is a flavonoid found in onion skins that stabilizes mast cells, preventing the release of histamine.  It works the same way as Benadryl.  It can be found in capsule form in the supplement aisle of the grocery store. There are many additional nutraceutical, botanical, and homeopathic products and remedies that can be prescribed to help relieve the symptoms of allergies, but this is not addressing the underlying source of the problem, the imbalanced immune system.  For more information on the link between food and allergies read Coping With Food Intolerances by Dr. Dick Thom D.D.S, N.D.

The food we eat is just one piece of the allergy puzzle.  There are many factors that need to be evaluated.  Every person has a unique story that led up to the symptoms of allergies.  Taking something to ease the suffering of allergies is often needed, but does not resolve the source of the problem.  The fact a person is having allergies is itself a symptom of a deeper imbalance that needs to be addressed.  To truly find lasting relief and healing, this is what needs to be resolved, not just the runny nose, sneezing, and itchy eyes.

Nothing completes a Thanksgiving feast like pumpkin pie. No matter how full we are, there is always room for warm, sweet, spicy, and delicious pie. Traditional recipes, however, call for ingredients containing gluten, which may affect our health. This year we can protect our health and savor the holiday flavors with gluten-free pumpkin pie.

Gluten is a protein found in certain grains like wheat and spelt. Many people are sensitive to gluten but do not realize it because the effects can be gradual and take many years before any symptoms develop. Because gluten affects nutrient absorption, the immune system, and the nervous system, warning signs of a gluten sensitivity are not limited to the digestive tract. Fatigue, depression, difficulty concentrating, head aches, muscle weakness, certain skin rashes, canker sores in the mouth, anemia, osteoporosis, infertility, bloating, diarrhea, and constipation are just some of the possible symptoms that can be related to a gluten sensitivity. To find out if you are sensitive to gluten, see your doctor for the appropriate lab tests. In the mean time, enjoy the gluten-free pie and have a very Happy and Healthy Thanksgiving.

The recipe makes 1 delicious pie.

Crust:

1.5 bags of gluten-free ginger snaps (Pamela’s or Mi-Del found at The Co-Op and T&C)

3 Tablespoons butter

Filling:

1 can pumpkin (not the pie filling – just plain pumpkin)

1 can coconut milk (you need the regular stuff here – not light)

2 eggs

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

4 Tablespoons maple syrup

Directions:

1. Preheat the oven to 350 degrees.

2. For the crust, crush the cookies in a blender or food processor. Melt the butter and combine well with the crushed cookies. Press the mixture into a pie pan and bake for 10 minutes at 350 degrees. Remove from the oven and allow to cool while you assemble the filling.

3. Increase the heat of the oven to 425 degrees.

4. Blend or food process the pumpkin, coconut milk, eggs (scramble them first), spices, and maple syrup. Make sure they are very well blended. Slowly pour the mixture onto the pie crust.

5. Bake the pie at 425 degrees for 15 minutes, and then decrease the heat to 350 degrees and bake for an additional 40 minutes. Allow it to cool completely and then store in the fridge if you are not ready to eat it right away.

Alternatively, you can bake the filling as a custard and forego the crust.

Old Hallows Eve has now passed. The jack o lantern on the porch can be converted from a decoration to dinner or dessert. Whether it is pre carved or fresh, pumpkins are nutritious and delicious.

Pumpkins are a good source of beta carotene (vitamin A), vitamin C, vitamin B2, Vitamin E, potassium, copper, and manganese. Pumpkin seeds are a great source of essential fatty acids, zinc, iron, magnesium, potassium, copper, and manganese. Unlike fortified processed foods and many store bought vitamins, these nutrients are in their natural and complete forms that the body can utilize. There are many other phytonutrients present in pumpkins, such as flavonoids and other carotenoids that are not found in plastic bottles.

Vitamin A and vitamin E are best absorbed if eaten with healthy fats. Olive oil, butter, or coconut milk is great to include with pumpkin dishes. Both vitamins are antioxidants and can help heal many skin conditions. Zinc has a big impact on prostate health, skin health, and immune function. It also plays a major role in the health of the nervous system. Zinc is the most common nutritional deficiency in children. Magnesium and potassium improve heart health and reduce blood pressure.

To prepare pumpkins for recipes wash, cut the top off, and scrap out the seeds and pulp, if starting with a fresh pumpkin. Save the seeds (recipe below). Cut into medium pieces. Then either bake at 350 degrees in a covered container until soft (45 min to 90min depending on the pumpkin) or steam on the stove until soft (30 min).  A fork should enter easily. Scrap out the pumpkin meat and discard the skin. Puree in a blender, food processor, or using a hand held blender. Extra pumpkin puree can be frozen for a short time, three or four months.

From here the pumpkin can be used for soups, curries, stews, breads, pies, and other pastries. There are numerous recipes online to try. Most are quite simple and very tasty.

Roasting Pumpkin Seeds is easy. Preheat the oven to 250 degrees. Rinse and remove pulp by hand. Place the seeds in a bowl and toss in olive oil to coat them. Spread the seeds out on a cookie tray. Sprinkle lightly with sea salt (optional). For added flavor mix any combo of your favorite seasonings: chili powder, garlic powder, onion powder, turmeric, paprika, cayenne, black pepper, etc. This can be mixed in the bowl after the olive oil or sprinkled on top when on the tray. Bake at 250 for 30-45 minutes depending on desired crispness. The longer they are cooked the more likely the essential fatty acids will be damaged.

As Hippoctates said, “Let food be your medicine and medicine be your food.” Some foods we choose to eat can contribute to us becoming sick, and it is not always the obvious ones. Some foods we can choose to eat, such as pumpkin and pumpkin seeds, can help us heal and remain healthy.  

Many children suffer from ADD and ADHD. Their inability to focus can be a frustrating hardship for them, their parents, and their teachers. Like many common conditions there are multiple factors that need to be evaluated in order to find the source of the problem.

In most cases of ADD and ADHD, it is not caused by a Ritalin deficiency. Ritalin may improve the symptoms of the conditions, but when the drug is stopped the symptoms come back. This is not healing, but symptom management. Looking at the pharmacology of Ritalin, however, can help lead us to the source.

Ritalin is a stimulant. Giving a stimulant to hyperactive kids to calm them may seem counterintuitive, so why does it help? Have you ever gotten really tired while driving and had to do things to try to stay awake: fiddle with the radio, sing loud, bang on the steering wheel, eat, call a friend, drink coffee, etc. Essentially do things to keep your mind active in an effort to maintain focus. It is not much different for these kids.

In some cases the hyperactivity is their body’s way of compensating for a type of fatigue. It is an effort to generate the stimulation they are lacking, but it is not effective enough for them to maintain focus. What these kids are typically lacking is not Ritalin but adequate adrenal function.

The adrenal glands are our stress glands. When we are stressed, they secrete extra hormones to keep us going. A common finding in children with ADD and ADHD is their adrenal glands have been over taxed. The health of the mother prior to conception and through the pregnancy affects the child’s adrenal gland development. If her adrenals were fatigued, she will draw from the baby’s glands as they develop, causing the baby to be born with depleted adrenals. Physical and emotional stress since birth needs to be evaluated.  Eating sugars, starches, and juice can deplete the adrenals as well. Supporting the adrenals AND resolving the cause of the depletion are both essential parts of treatment.

Food is often a major factor in ADD and ADHD. There are the blood sugar spikes and crashes and adrenal depletion from sugars, juices, and starches (breads, pastas, cereals, potatoes, etc.).  Food sensitivities can cause hyperactivity. Food dyes, preservatives, and artificial sweeteners also cause hyperactivity.  A meta-analysis (a study evaluating the validity of existing research studies) published in the Journal of Developmental and Behavioral Pediatrics (2004, Dec; 25 (6)) found artificial food colorings are a contributing factor in ADHD.  The British medical journal The Lancet published a study online in September 2007 that found artificial colors, preservatives, and other food additives increased hyperactivity. These are just two of many studies with the same conclusions. Simply removing these foods from the diet can have a dramatic effect.

There are many other factors that also need to be assessed. Each case is unique. Drugs like Ritalin may be a necessary part of treatment, but they are not the only option.

It is time to go back to school. Sorry kids. For parents this brings back the dilemma of what to pack in their child’s lunch. The food we send our kids to school with can affect their health, behavior, and performance so we need to choose wisely.

A study published in the British medical journal The Lancet in 2007 (issue 370 volume 9598) showed common food dyes and the preservative sodium benzoate lead to increased hyperactivity and decreased ability to focus. Excess sugars have the same effect. Many of the foods that end up in kids’ brown bag lunches are loaded with sugars, dyes, and preservatives. If we want our kids to do their best, we need to give them food that will support them in that endeavor.

Avoid packing soda and juices, as they are high in sugars, dyes, and preservatives. The artificial sweeteners in diet sodas are metabolized into neurotoxins. Even natural fruit juices are high in sugars and should be avoided.  Water is the best beverage for kids. There are numerous studies showing dehydration impairs memory. If taste is an issue, try adding a tablespoon of freshly squeezed lemon or lime juice.

Peanut butter and jelly sandwiches are a staple of the brown bag lunch. The name brands of peanut butter (Jiff, Skippy, etc.) and jellies (Welches, Smuckers, etc.) contain high fructose corn syrup (concentrated sugar), dyes, and preservatives. Read the labels and find brands that just contain nuts or fruit. Some stores have machines that grind the nuts into butter on site so you know it is fresh. For a change, try almond or cashew butter. If you really want to make a healthy PB&J, switch to a gluten free bread.

Fruit roll ups and other “fruit” snacks oddly enough do not have fruit in them. They are made from fruit juice concentrate and corn syrup. Both are just concentrated sugars. Plus there are the dyes and preservatives. There is no substitution for fruit. Grapes, cherries, oranges, apples, pears, and melons all make for great lunches. Putting orange wedges in the same container as apple slices will help prevent browning.

Kids love crunchy things. Skip the Doritos, Fritos, and Cheetoes. Try unsalted nuts and seeds. If you are going to give them corn chips, give them blue corn chips as they are not genetically modified.

Making changes from what kids are used to will take some time. Make gradual changes to allow their taste buds to adjust. Do not give up if they initially say they do not like it.

Food marketers are well aware of what drives kids choices. Parents need to use the same tactics. Make it fun. Put the trail mix in colored plastic wrap with a ribbon. Put stickers on the water bottle. Talk up how tasty these foods are and avoid the phrase, “you may not like this but it is good for you.”

Summer is backyard BBQ season. Some of the most iconic American BBQ foods are burgers, corn on the cob, and watermelon. Not only are these summer staples tasty, but health supporting as well.

Red meat has been demonized as disease causing and bad for our health. Do not bail on the burger just yet. It is true of grain fed and feed lot-raised beef because cows are designed to eat grass. Feeding cows an unnatural diet of corn or soybeans affects the quality of the meat. Grain fed beef has an imbalance in the essential fatty acids making it inflammatory. Chronic inflammation contributes to heart disease, cancer, and other chronic diseases.

Toxins and chemicals are stored in fat cells. Cows exposed to lots of chemicals and pesticides, as in massive feed-lots, produce meat containing toxins and chemicals.  This also contributes to chronic inflammation when we eat it.

Grass fed beef, however, is a health food. It is high in omega 3 essential fatty acids, which are anti-inflammatory. Omega 3 fats help protect against heart disease and other chronic diseases. Organic grass-fed cows have not been exposed to all those chemicals. Be sure to choose grass fed beef or bison for your 4^th of July burger. There are plenty of local ranches raising grass fed only beef and bison. For the best health benefits cook medium rare.

Corn provides several B vitamins, magnesium, and zinc. B vitamins are needed for many processes in the body. Zinc is required for vision, immune function, insulin function, and taste. Magnesium reduces blood pressure, protect blood vessels, and reduce the effects of stress. Unfortunately, corn has found its way into much of our food supply. Too much corn in all its forms, like anything else, is not good for us.

Choose fresh non-GMO corn for the BBQ. To cook, place corn still in the husk on the grill. Cover. They will steam in their own sweet juices. Turn occasionally until husks are charred on all sides, about 15-20 minutes. Let cool for 5 minutes.  Use a hand towel to remove husks and silk to avoid getting burned. Serve warm with butter.

Watermelon is fun to eat, tastes great, and is a good source of vitamin A and vitamin C. Both are antioxidants. Vitamin A is good for the skin and eyes. Vitamin C is needed for immune function, wound healing, iron absorption, and heart health. Watermelon also contains lycopene, magnesium, and potassium. Lycopene is an antioxidant protecting cells. Like magnesium, potassium regulates blood pressure.

Enjoy the rest of the BBQ season.

Summer is finally here. The prospect of playing outside in the warm sun is just as exciting for parents as it is for kids. As much as we try to prevent them, accidents and owees happen. Here are some easy home remedies for common summer ailments.

Sunburns: It is important to get 20 to 30 minutes (depending on skin type) of sun exposure without sun block every day. This ensures adequate vitamin D production. Vitamin D deficiencies increase the risk of colon cancer, breast cancer, prostate cancer, osteoporosis, multiple sclerosis, and other chronic conditions. However, too much sun and sunburns increase the risk of skin cancer. We do not ever want to get burned, but we still need to get our daily sun to maintain our health.

If sunburns do occur topical aloe, comfrey, calendula, witch hazel, or hypericum (St John’s Wort) are all soothing botanicals. A baking soda bath can draw out the heat and calm the inflammation. Add 1 cup of baking soda to a luke-warm bath and stir to dissolve. Soak for 20 minutes. Avoid using soap because it can be drying and irritating to the skin. Also, vinegar packs can help moisturize and sooth burns while minimizing peeling. Soak towels in a solution of half water and half vinegar (white or apple cider) and apply to the affected area. Avoid the eyes and broken skin, as it will burn.

Bee Stings: Applying ice, baking soda packs, or fresh basil topically can sooth the sting. Give homeopathic Apis for swelling, redness, and itching, especially if the area feels better with cold applications and worse with heat or pressure. Dissolve 3-5 pellets under the tongue. The dose is 30 C, which can be bought at most health food stores. Apis homeopathic remedies do not replace the need for an epi-pen if someone is allergic to beestings

Cuts and Scrapes: After cleaning the wounds apply calendula or comfrey salves or tincture. Calendula is antimicrobial and promotes healing. Comfrey reduces inflammation and promotes healing. If cuts and scrapes happen while hiking look for yarrow along the trail. Yarrow is antimicrobial and helps stop bleeding. Roman soldiers carried yarrow soaked in garlic juice to pack in battle wounds. Vigorously rub the leaves between the fingers to release the phytonutrients and moisten with a little water before applying will do just fine for non-battle scrapes and cuts.

Eczema/Atopic Dermatitis: Often the summer heat brings flares of eczema. There are numerous topical options to palliate both dry and moist varieties. While this eases the suffering, it does not address the source of the problem. Most eczema is related to what foods a person is eating or something they are being exposed to in their environment. It is not the same for every person, which is why the details for each individual needs to be evaluated to find the source.

Most people are aware that too much sun can cause skin cancer, but are not aware that not enough sun can also cause cancer and other chronic diseases.  For every case skin cancer sun screen prevents, 20 will die of breast, colon, and prostate cancer due to vitamin D deficiency.  The following is what you need to know about the summer sun and health.

When the UV light of the sun hits our skin it makes vitamin D from cholesterol. Vitamin D is needed to absorb and retain calcium. In addition to being needed for bones and teeth, calcium is also required for muscle contraction, including intestinal and heart muscle, blood clotting and anti-clotting mechanisms, and cell membrane transport and stabilization preventing inflammation.

Vitamin D, as we are discovering, has a lot of other functions in the body besides calcium metabolism.  It helps modulate the immune system and affects cell division, brain function, insulin production, and blood pressure. Vitamin D deficiency has been shown to be a contributing factor in osteoporosis, rheumatoid arthritis, multiple sclerosis, high blood pressure, diabetes, and cancers of the colon, prostate, and breast.  The best source of vitamin D is sunshine contacting the skin.

To get enough of the UV light needed to activate vitamin D, the best time to get sun is between 10 am and 2 pm. Notice this time period is the same period we have been told to stay out of the sun to avoid getting burned by UV rays. It is true, burns and excess sun exposure during this time can cause skin cancer (malignant melanoma, basal cell carcinoma, and squamous cell carcinoma), which we definitely want to avoid. To help avoid the other cancers and conditions previously mentioned hold off on lathering up in the sunscreen until after getting the minimum amount of sun.

Here are some simple guidelines to follow to ensure ample sun without the burn.

• Try to get at least 20 minutes of sun every day.  Sun exposure of the arms and face for 20 minutes a day is enough to produce the Recommended Daily Amount of Vitamin D.
• Do not spend enough time in the sun that you get sunburn.  Repeated sunburns can cause skin cancer.  How much time this is will vary from person to person depending on complexion, time of day, time of year, and distance from the equator, in case you are traveling. Know your limits.
• You may need to work up to 20 minutes.  Start with a shorter time and gradually increase it each day.  If you get a mild sunburn, decrease your exposure time.  This is your tolerance time.
• Your tolerance time most likely will change.   Frequent sun exposure increases UV blocking pigment in the skin, also known as a tan, allowing for more time in the sun without getting burned.
• Use sunscreen or get out of the sun after 20 minutes or you reach your tolerance time to prevent skin cancer.
• Be selective in choosing your sunscreen.  Many sunscreens have toxic ingredients that will be absorbed through the skin.  Real Purity and Aubrey Organics brand sunscreens are good except for those allergic to PABA.  Chae Organics and Colorescience sunscreens are PABA free.  Colorescience sunscreens can be purchased in Bozeman at Sanctuary on S Willson just off Main.

Enjoy some fun in the sun and have a safe summer.

The only other green creamy food I like besides avocados is mint chocolate chip ice cream. Unlike the ice cream, avocados have many health benefits. Now that it is spring, avocados are in season.

Avocados have gotten a bad rap for being high in fat. They do contain 5 to 22% fat, but it is healthy monounsaturated oleic acid also found in olive oil. Oleic acid has been shown to reduce the risk of heart disease and certain cancers, especially breast cancer.

In addition to the healthy fats, avocados contain antioxidant vitamins A, C and E, as well as B vitamins. They are also high in minerals such as potassium, magnesium, copper, and zinc. Potassium and magnesium help reduce blood pressure and protect heart health. Avocados have more potassium than bananas.

If you are new to eating avocados, look for Haas avocados from California. When they are ripe they will have a dark green to black skin and will be firm to the touch but will yield to gentle pressure. Ripe avos can be placed in the fridge uncut for two to three days. Unripe ones should be stored at room temperature. To ripen place them in a brown paper bag at room temperature until soft, usually 2-5 days. Adding an apple or banana to the bag will speed up the process due to ethylene gas from the fruit.

Simply Delicious Guacamole (Makes 1.5 cups):

Cut 2 Haas avocados, cut in half, remove the pit with a knife, and spoon out the fruit from the skin into a bowl. Squeeze in the juice of one lemon or lime, depending on your preference. Mash the avocados with a fork until only slightly lumpy. Mix in two tablespoons of finely chopped cilantro and a pinch of sea salt. Make guacamole just prior to serving, as avocado will brown within and hour or two.

Homemade Chips:

Preheat oven to 350 degrees. Take corn tortillas from the grocery store, ideally the blue corn because it is not genetically modified, and spread the desired amount on a cookie sheet. Lightly brush with olive oil or butter (2 tablespoons should cover the whole pack). Skip the olive oil/butter for extra crispy chips. Add a dash of sea salt. For that Santa Fe Reds like flavor sprinkle on some paprika, cayenne, and chili powder (about 1/8 of a teaspoon of each). Using a pizza cutter cut the tortillas into wedges. Bake for 12-15 minutes, flipping the chips about half way. Keep an eye on them to make sure they do not burn. Of course, store bought chips will also work well with the guacamole recipe, but they are not as much fun.