sarahc 9/18/16 sarahc 9/18/16

Why self subscribing iron supplements can be dangerous

When you feel tired you tend to first think about the quality of sleep you maybe getting (or not) or if you are female, iron levels are generally the next factor to be considered.How often have you gone to local chemist or health food shop and loaded your self up with a bottle of iron supplements?Diet is always a good place to start if you feel you are not getting adequate iron intake. Red meat is the highest source of iron and if you're vegetarian red kidney beans and spinach are the next best thing (remember you need to eat a larger amount for equal benefit).I always suggest to get a blood test for accurate iron level status. Your blood serum will indicate how much iron you have been consuming in the last few weeks. But your levels of transferrin are taken, and this provides if you have enough protein to CARRY your iron to places needed in your body. No use having plenty of iron when there are no buses to drive them anywhere.Another important measure is saturated iron levels. This refers to how much your liver is storing of iron. If you levels are creeping up to the high end of the range or are even over the range, this can mean that your liver is holding onto too much iron. Hemochromatosis is a condition where your liver is storing too much iron. And if you go popping more iron supplements this can very detrimental to your health.Another reason why your liver maybe holding onto extra iron is because there could be underlying inflammation happening in your body. There are types of bacteria that FEED off iron and your liver is very clever this way, and will hold onto the iron to keep it away from the bacteria (helicobacter pylori feed off iron).Once you have been given confirmation of where your iron levels are at, then you can do the necessary SAFE steps in rectifying it. Vitamin C is needed for iron absorption and can be used as a supplement. Or if you feel that your digestive system is lacking the enzymes to break down animal protein, these could be used prior to each meal (an easy way to tell if you have trouble digesting animal protein is if your flatulence have an odour, or if you suffer from constipation).If you need help in getting your iron levels where they should be, contact me today or book an appointment online.[bookly-form]

sarahc 3/9/16 sarahc 3/9/16

stock vs. broth

I often hear the words stock and broth used interchangeably, and the more I have researched the topic and I am now thinking it's all down to personal opinion.

In my opinion, stock is made from uncooked meats for a shorter time frame. A whole chicken can take anywhere between 2-3 hours depending on size of chicken and pot that you're using. The gelatin is extracted from the chicken during the cooking process. Gelatin contains 2 amino acids arginine and glycine. Both of these amino acids are hydrophilic (hydro= water philic=loving) and will draw water to the digestive tract and bringing many digestive enzymes with them.

Benefits of arginine:

collagen producer
boosts immune system
enhances protein synthesis
improves gut infections
helps with muscle weakness & infertility

Benefits of glycine:

collagen production
liver detoxification
used for salicylate sensitivity, poor digestion, wound healing (along with arginine)
lowers trigylcerides

If made correctly, when you strain your stock it should turn to jelly once cooled. Stock can be kept in the fridge for up to a week and re boiled if necessary.

For the broth scenario, I believe this method is used with cooked meats and it's cooking process is much longer (12-24 hours...72 hours if your busy!). For example, if you have roast chicken one night, you will have the left over carcass and then you will place the left over bones into a slow cooker, fill with water and apple cider vinegar (couple of cap fulls) and let it do its job. Cooking this way will give you a much stronger liquid and if you are introducing it for the first time to your family, I would recommend starting with a stock first. You will also notice that the liquid will not turn to jelly once cooled.

Broth contains more amines than stock, which should be monitored for people with amine sensitivities.

I have attached an 8 minute video from the Western A. Price Association on the explanation of how to cook your meat stock. You will notice that Sarah Pope cooks her stocks for a lot longer!

https://youtu.be/4w9RJrXe9zw

Why self subscribing iron supplements can be dangerous

stock vs. broth

I often hear the words stock and broth used interchangeably, and the more I have researched the topic and I am now thinking it's all down to personal opinion.

Benefits of arginine:

collagen producer

boosts immune system

enhances protein synthesis

improves gut infections

helps with muscle weakness & infertility

Benefits of glycine:

collagen production

liver detoxification

used for salicylate sensitivity, poor digestion, wound healing (along with arginine)

lowers trigylcerides

If made correctly, when you strain your stock it should turn to jelly once cooled. Stock can be kept in the fridge for up to a week and re boiled if necessary.

Broth contains more amines than stock, which should be monitored for people with amine sensitivities.

I have attached an 8 minute video from the Western A. Price Association on the explanation of how to cook your meat stock. You will notice that Sarah Pope cooks her stocks for a lot longer!