Why I don’t Take Calcium–#3

In Why I don’t Take Calcium–#1 and Why I don’t Take Calcium–#2, we looked at how excess calcium in the body is a likely indicator of calcium being pulled from the bones, and that it can also contribute to inflammation in the arteries and other parts of the body, raising the risk of chronic degenerative diseases.

Next, we learned that optimal levels of vitamin C help to reduce inflammation, keep calcium in the bones, lower the risk of fracture, and reduce excess deposits and calcifications in other places. Calcium-laden kidney stones are one example of a vitamin C deficiency.

Let’s look at some various forms of vitamin C supplements:

Ascorbic acid is a common form of vitamin C, but it can upset some people’s stomach due to its acidity. Synthetic vitamin C is usually made from corn, which may be genetically modified. Look for companies that make certified non-GMO products.

Sodium ascorbate is a form of ascorbic acid that is more alkaline, so it is better tolerated when taking large doses. It does not raise blood pressure or cause fluid retention like sodium chloride.

Calcium ascorbate is a combination of ascorbic acid (vitamin C) and calcium. This form is often used to help buffer excess acid, making it easier on the stomach. If you are concerned about excess calcium, this would not be the desirable form of vitamin C.

Magnesium ascorbate is a non-acidic combination of magnesium and ascorbic acid, making it easy on the stomach. Many of us are deficient in magnesium, which is also needed for bone health, making this a desirable form. Unfortunately, magnesium ascorbate can be more expensive.

Potassium ascorbate contains both vitamin C and potassium, so it should be taken only under the advice of your health care provider. Too much potassium can cause health problems, especially if you are taking large amounts of potassium ascorbate and/or taking other supplements or medications that contain potassium. On the other hand, if your lab tests show that you need potassium, this may be a beneficial form of vitamin C for you.

Ascorbyl palmitate is a fat-soluble form of vitamin C that provides extra anti-oxidant protection to cells that most water-soluble forms of vitamin C (ascorbic acid) cannot offer. Liposomal delivery (helps with deeper penetration of the nutrient) of ascorbyl palmitate has been used to slow skin aging and has been demonstrated to kill cancer cells in vitro and slow tumor growth in mice more effectively than with ascorbic acid.

Read the labels of all your supplements, medications, and even the food you eat. See if they include any of the above forms of vitamin C.

Dr. Levy, in his book Death by Calcium, recommends a Multi-C Protocol,using liposome-encapsulated vitamin C, sodium ascorbate powder, ascorbyl palmitate, and even intravenously administered vitamin C. For more information on his protocol, see his book.

Note: Vitamin C is safe and non-toxic, even in large amounts, but those with chronic kidney problems need to always check with their doctor before taking any supplements.

If you are looking for a whole-food form of vitamin C, you might consider one made from amla berries.

The free Alzheimer’s and Dementia online summit starts Monday, July 23!

Keep learning to be healthy!

Lisa Hernandez, Certified Nutritionist & Health Coach

1 Corinthians 10:31–“Whatever you eat or drink, or whatever you do, do it all for God’s glory!”

www.learningtobehealthy.com

This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent disease. It does not take the place of any medical care that you may need. Consult your health care provider about making dietary and lifestyle changes that are right for you.

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Why I don’t Take Calcium–#2

In Why I don’t Take Calcium–#1″, we learned that, according to research, taking calcium supplements and/or increasing dietary intake of calcium does not reduce the risk of bone fracture. Also, that an excess build up of calcium in the body can increase the risk of heart disease, cancer, high blood pressure, stroke, and other degenerative diseases.

There’s no doubt that bones need calcium to build new bones, but Dr. Levy, in his book Death by Calcium, states that “Calcium migration from the bone is not the cause of osteoporosis, but rather a symptom of it.” So, then, what is the root cause?

It might surprise you to find out (it did me) that a vitamin C deficiency in the bone can lead to a severe loss of bone-building cells and an increase in bone-dissolving cells. Vitamin C acts as an anti-oxidant to protect bones from cellular damage, which contributes to osteoporosis. Studies have confirmed that oxidative stress plays a role in the cause of osteoporosis.

Collagen is necessary in both the formation and strengthening of new bone. Vitamin C is essential to making collagen.

Clinical observations show that a vitamin C deficiency decreases calcium deposition into bones and increases calcium excretion from bones. The excreted calcium can accumulate in other tissues, like arterial walls.

There is a loss of estrogen during menopause, which results in a loss of calcium from bones. Vitamin C has been shown to strengthen bones in both post-menopausal women and lab rats who had their ovaries removed to induce menopause.

The Framingham Osteoporosis Study found that those with the highest vitamin C intake had significantly fewer hip fractures compared to those with the lowest intake.

Research continues to find that the combination of excess calcium and vitamin C deficiency is found at the tissue sites of chronic degenerativediseases. Excess calcium deposits contribute to oxidative stress, and vitamin C is an anti-oxidant to help prevent damage caused by this stress. When oxidative stress is kept in check, calcium can stay in the bones.

In the case of atherosclerosis, the body uses calcium from the blood to produce plaque in the arteries to support weak vessels (due to chronic oxidative stress). The body then pulls calcium from bones into the bloodstream so it will be available for more arterial repair. Sufficient vitamin C levels would help reduce this stress on the arteries, diminishing the need for more calcium to support the arteries.

Besides the coronary arteries, excess blood calcium can be deposited into cells throughout the body (brain, breasts, prostate, etc.). Excess blood calcium can come from dietary calcium, calcium supplements, and/or calcium pulled out of bones. When there are optimal levels of vitamin C present, dietary calcium is deposited into the bones, and any excess is excreted via the kidneys.

Eliminating a vitamin C deficiency is one important step toward improving bone health, as well as reducing the risk of other chronic diseases.

In the next newsletter, I’ll explore various types and benefits of vitamin C supplements and their therapeutic uses.

Keep learning to be healthy!

Lisa Hernandez, Certified Nutritionist & Health Coach

www.learningtobehealthy.com

1 Corinthians 10:31–“Whatever you eat or drink, or whatever you do, do it all for God’s glory!”

This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent disease. It does not take the place of any medical care that you may need. Consult your health care provider about making dietary and lifestyle changes that are right for you.

Why I don’t Take Calcium–#1

Throughout my nutritional studies, I learned that whole food, in its original God-created form, is the perfect “software” for our bodies. The design is perfect! I also learned that man-made synthetic supplements are not the perfect “software”. At best, they are only partially assimilated, so even if the label says 100% of the recommended daily value for a nutrient, you may only be absorbing about 10%. What’s happening to the other 90%?

The other consideration when taking supplements is that neither too much nor too little is beneficial. Both an excess and a deficiency of nutrients are determined by a fairly narrow range. Random supplementation can upset this balance. Small insufficiencies and excesses can contribute to many health problems.

Often, people ask me about taking calcium and other supplements. As a rule, I don’t recommend isolated supplements. Instead, I recommend eating a better diet and using supplements made from real, whole foods.

With that said, I am going to devote the next several newsletters to why I don’t take calcium and how it can actually be toxic in excess. I will be referencing the book Death by Calcium by Thomas E. Levy, MD, JD, which is based upon much scientific research and many clinical studies over 25 years.

People in the US take more calcium than anywhere else in the world and have the highest incidence of osteoporosis. We are ranked 33rd in life expectancy and yet are number one in how much we spend on health care.

The current paradigm says that if we have weak bones, we must have a calcium deficiency, so therefore, we need to take calcium. Dr. Levy does not agree with this model.

To clarify, calcium is essential for bodily function but can be toxic in excess. It can promote disease where this excess accumulates. The crazy thing is that these calcium deposits can trigger more calcium to be released from the bones!

Almost without exception, those with osteoporosis have toxic levels of calcium outside of bone tissue. This excess can contribute to heart attack, kidney failure, stroke, high blood pressure, and cancer. Excess calcium has also been implicated in fueling and accelerating chronic diseases.

Fifteen independent clinical studies indicate that taking an extra 500 mg. of calcium per day can increase the risk of heart attack by 30% and the likelihood of a stroke by up to 20%. There is also a greater risk of death from coronary heart disease and cancer. To make matters worse, the calcium supplementation failed to improve bone strength.

A study of more than 61,000 people over 19 years reported that those with a calcium intake of over 1400 mg. per day had a 40% increased risk of death from cardiovascular disease and a 114% increased risk of death from reduced flow of blood to the heart muscle.

Over one-third of Americans over the age of 45 have some arterial calcification. Much of this plaque is the accumulation of calcium salts.

Advanced MRIs found calcifications in 95% of malignant prostate glands.

Calcifications are frequently found on mammographies of women with breast cancer. Many breast biopsies are done due to these findings. Studies show that breast cancer patients who have calcifications are less likely to survive the disease than those who don’t.

A recently published study found a strong association between increased calcium levels and death from any cause.

Inhibiting calcium uptake seems to make cancer less invasive and less prone to grow new blood cells.

Chronically high levels of calcium in cells seems to play a significant role in degenerative neurological diseases like Alzheimer’s, Parkinson’s, and Lou Gehrig’s (ALS).

Calcium channel blockers are a group of drugs designed to inhibit the uptake of calcium into cells. They have been used effectively to treat high blood pressure and to reduce the events associated with high blood pressure. By limiting the uptake of calcium into cells, calcium channel blockers have an anti-atherosclerosis effect.

Studies that were done involving over 175,000 patients, using three common calcium channel blockers, found that all three significantly reduced death from all causes.

You may be wondering why you’re not hearing about this from your doctor. Between 2010 and 2013, there has been much published in medical literature journals about how calcium can accumulate in the body and become toxic from supplements and excess dairy consumption. Sadly, this information is buried and seldom read. Not to mention, that it is an overwhelming task to change the current business model that includes the medical establishment, dairy industry, and supplement companies, to an individual healthy lifestyle approach.

So, the real problem seems to be not that we have a lack of calcium in our diets, but that calcium is being relocated from our bones to other areas of the body. I’ll continue to explore this further in future newsletters.

If you want to start a conversation about this topic, feel free to post your questions or comments in the Facebook group.

Keep learning to be healthy!

Lisa Hernandez, Certified Nutritionist & Health Coach

1 Corinthians 10:31–“Whatever you eat or drink, or whatever you do, do it all for God’s glory!”

www.learningtobehealthy.com

This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent disease. It does not take the place of any medical care that you may need. Consult your health care provider about making dietary and lifestyle changes that are right for you.

Teaching Our Kids to be Healthy!

Grandpa Hernandez and I will be enjoying our grandkids for several weeks throughout the summer, and that means feeding them!  We love to make them smile, so sometimes we give them sodas and artificially-colored crunchy things in a bag, as well as ice cream and candy.  Of course, these junk foods are also accompanied by a lesson from me about why they aren’t good for them!

I’ve decided to create a nutrition program for my hungry grandkids, so they can learn the basics of what to eat and how it affects their health.  It will teach them to understand food labels and ingredients and how to plan healthy meals and snacks, grocery shop, and cook.

Of course, I need to find ways to make it fun and practical, and reading, writing, math, science, and research will all be built right into the program, as well as what the Bible says about nutrition (history and spiritual lessons).

At the end of the summer, I want my grandchildren (ages 8 to 13) to know the basics of healthy eating and to feel comfortable in the kitchen. I want them to have a customized collection of their favorite healthy recipes and how to choose healthier versions of foods they love.

After all, they will be eating for the rest of their lives, and good health is the foundation of everything else they will do.

This will keep me pretty busy, so I’ll let you know how the program’s going and what we’re learning throughout the summer as time and energy permits.

In the meantime, if you want to use the summer to start working on a healthy eating program for yourself and your family, check out my online do-it-your-self Eat to be Healthy Program.

Have a happy, healthy summer!

Lisa Hernandez, Certified Nutritionist & Health Coach

1 Corinthians 10:31–“Whatever you eat or drink, or whatever you do, do it all for God’s glory!”

www.learningtobehealthy.com

 

This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent disease.  It does not take the place of any medical care that you may need.  Consult your health care provider about making dietary and lifestyle changes that are right for you.

Two Hormones that may be Contributing to Excess Belly Fat

To help balance your appetite, you need balanced levels of the hormones ghrelin and leptin.

Ghrelin signals hunger and then decreases for approximately three hours after a meal.  When levels remain chronically high, abdominal fat is often formed, which can increase the risk of type 2 diabetes.

Leptin signals fullness, affecting your appetite and metabolism.  The right amount is beneficial for weight control.  Studies have shown that foods can either block or increase leptin levels.  You neither want too little or too much.

Eating low-nutrient foods (sodas, refined flours, refined sugars, etc.) can block the production of leptin, which can keep you from feeling full and result in overeating.

Eating low-nutrient foods can also, over time, lead to chronically high leptin levels, and the body can become leptin resistant.  This is similar to how chronically high blood sugar levels can lead to insulin resistance.  Most diabetics are also leptin resistant.  Both conditions can contribute to weight gain, especially around the abdomen.

The good news is that losing excess weight helps increase sensitivity to leptin!

Factors that affect ghrelin and leptin levels:

*MSG (monosodium glutamate) can decrease leptin levels (www.msgtruth.org).

*Omega-3 fats found in walnuts, grass-fed meat, wild-caught fish, and seeds (flax, chia, hemp) help balance leptin levels.

*Eating approximately every four hours can help keep ghrelin levels from getting too high so your appetite doesn’t get out of control.

*Eating high-fiber foods can reduce ghrelin by helping you feel full.

*Refined sugars and refined grains increase ghrelin levels.

*Eating too few calories can interfere with ghrelin and leptin levels, actually contributing to weight gain.

*Eating protein at every meal and snack can help lower ghrelin levels.

*Less than seven hours of sleep each night can result in higher ghrelin levels and lower leptin levels.

*Too much stress affects everything, including ghrelin and leptin levels!

My Eat to be Healthy online program is now available!  This is the basic nutrition program that I use with my clients to help them lay a foundation of healthy eating.  I’ve packaged all the PDFs together into a do-it-yourself program, making it extremely cost effective–only $39!

You get 20 PDF documents that you can download to your computer or other device:

Eat to be Healthy Guide to give you a recommended plan of action.

Why Diets Don’t Work

Goal Setting Worksheet

Connecting the Dots template to help you keep track of what you eat and how you feel, along with a link to the Bristol Stool Chart so you can make poop observations.😛

The Healthy Plate Guide (ratio of protein, fat, starchy & non-starchy carbs)

The Healthy Plate Meal Planner Guide template (you can make copies)

and two weeks of Sample Meal Plan Menus

2017 Shopper’s Guide to Pesticides in Produce

Seven Tips for Adding Healthy, Whole Foods

20 Healthy Snack Ideas

Guide to a Rainbow of Nutrients

Mindful Eating Tips

Water Works

Factors Affecting Weight Loss

Label Reading Guidelines

Eating Out Tips

List of Healthy Lifestyle Habits (three pages of recommended habits to learn)

Resources (a list of books, websites, apps, and more to help you eat to be healthy)

Scripture for Memorization and Encouragement (God-power vs. willpower)

As a special bonus, when you purchase this program through the link in this blog, I’ll send you a PDF of my 16-page Learning to be Healthy Recipes.

Of course, you can email me with any questions you have about the program and receive additional support, encouragement, and accountability in the private Facebook group:  www.facebook.com/groups/learningtobehealthywithlisa.

Here’s the link to get your Eat to be Healthy online program:

https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=U6KKG824BHUDJ

Keep learning to be healthy!

Lisa Hernandez, Certified Nutritionist & Health Coach

1 Corinthians 10:31–“Whatever you eat or drink, or whatever you do, do it all for God’s glory!”

www.learningtobehealthy.com

 

This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent disease.  It does not take the place of any medical care that you may need.  Consult your health care provider about making dietary and lifestyle changes that are right for you.

Is your meat glued together?

Have you ever found rib eye on the menu of a restaurant for an unusually low price that seemed too good to be true?  Could it be because it was made from scraps of meat served the day before that were formed together with “meat glue” to look like the perfect steak?

“Meat glue” is also used as a binder to thicken and/or improve the texture of some meats.  For instance, it’s often used to give uniform texture to sausages, hot dogs, and other processed meats, and to make flourless noodles out of seafood.  It may also be used to improve the texture of some foods, like fat-free yogurts and cheese.

Meat glue” or transglutaminase (TG enzyme) is an additive that interacts with protein to create a tight bond to hold food together.  It’s sprinkled on beef, chicken, turkey, pork, or seafood, bound tightly in plastic wrap, and refrigerated for several hours to create perfectly formed, cost-effective products.

TG enzyme is typically made from bacteria, and most of it is supplied by the same company that introduced MSG (monosodium glutamate) to America.  Sometimes, it’s made from the blood plasma of pigs and cows.

The Center for Disease Control has reported that one in six Americans (around 48,000,000) get food poisoning every year.  Could “meat glue” be a contributor?

E. coli, listeria, and salmonella are found mostly on the surfaces of meats, which is killed when cooked.  That’s why it’s generally safe to eat a steak rare or medium rare.  If “meat glue” is used to reform pieces of meat together, bacteria is now introduced throughout the meat.

A study in 2015, published by researchers from Israel and Germany, named transglutaminase as one of the contributors to “leaky gut.”  This was part of their research on the relationship between industrial food additives and the rise of autoimmune disease.  There has been a steady rise in Western cultures over the last 30 years in these diseases, including celiac, Crohn’s, type 1 diabetes, multiple sclerosis, rheumatoid arthritis, and lupus.

If you are avoiding gluten because of an autoimmune disease (especially celiac), pay attention to how you feel when consuming meat products that may use “meat glue” to hold them together.  It can irritate the gut and contribute to inflammation

When dining out, beware of prices that seem too good to be true. The item served could be scraps of meat that were served the day before.

Sushi found on buffets and in supermarkets may also be suspect for being pieced, or “glued,” together.  Quality sushi will cost a little more.

When buying prepared beef, chicken, turkey, pork, or seafood in the supermarket (usually frozen or served as an entree), check the ingredients for the words “transglutaminase,” “TG enzyme,” “formed,” or “reformed”.

Choose fresh cuts of meat with no additives, and cook them yourself.

Studies continue to show that eating processed meats, especially sausage, bacon, hot dogs, salami, and lunch meats, increases the risk for cancer.

Go here to watch a video about “meat glue”.  

Keep learning to be healthy!

Lisa Hernandez, Certified Nutritionist & Health Coach

1 Corinthians 10:31–“Whatever you eat or drink, or whatever you do, do it all for God’s glory!”

www.learningtobehealthy.com

This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent disease.  It does not take the place of any medical care that you may need.  Consult your health care provider about making dietary and lifestyle changes that are right for you.

Eating outside the “Box”

After Hurricane Harvey, my household grew by seven–my daughter, son-in-law, three grandkids, and two granddogs.  My husband and I are thankful that we have a dry house where they can stay as they recover from the five feet of water that destroyed their apartment.

School has resumed, and my beautiful grandchildren are up at 6:30 a.m. and out the door shortly after 7:00.  Like so many families, mornings don’t allow much time for breakfast, and convenience foods like toaster pastries and granola bars are easy to grab and eat on the go.  These foods are mostly simple sugars, with insignificant amounts of protein and healthy fat, which are needed to give strength and sustained energy for learning, playing, and growing bodies and minds.

When I quiz them about what they have for school lunches, so far it’s been cheeseburgers, pizza, potatoes, etc.  One of my grandson’s classmates felt sorry for him since he lost his home, so he gave him a Honeybun.  That was a thoughtful act of kindness, but you can see that there’s no shortage of refined carbohydrates available to our children.

My mission as grandma and nutritionist is to find creative ways (outside the “box”) to get nutrients into their bodies so they’ll have the fuel they need to meet academic, physical, and social challenges.  It starts with me being present in the kitchen and dialoguing with them about how food affects their brain and body.  We talk about eating outside the “box”.

I appealed to my 12-year-old grandson by telling him that he needs protein to build muscle.  I offered him a snack bag filled with a handful of raw cashews to put in his back pack.  I cooked some organic frozen corn in a little olive oil and organic butter, and he ate a bowlful for breakfast.  This was eating outside the “box” for him.

My other grandson and granddaughter wanted frozen waffles topped with pure maple syrup and hemp seeds (we call them sprinkles).  The hemp seeds add protein and healthy fats, which the brain needs to function at its best.  My granddaughter took raw cashews (good source of calcium) in her snack bag, and my grandson took raw sunflower seeds (good source of vitamin E).

Two of my three grandkids drank some chlorophyll water (we call it leprechaun juice because it’s green).  Chlorophyll is what makes leaves green.  It helps increase the oxygen-carrying capacity of the blood.  We use one from Nature’s Sunshine that’s made from alfalfa and contains spearmint oil, which is a natural remedy for indigestion and bloating.  I mix about one teaspoonful into eight ounces of water.

I remind them to drink water in the mornings to hydrate their brains so they’ll be ready to think.  We do a little math to explain the average amount they need to drink each day.  They divide their weight by two to get the number of ounces of water.  Since they often consume water in bottles, we decide how many they need to drink to meet their daily requirement.

I asked one of my grandsons if he would eat dragons’ tails (green beans) or broccoli for breakfast.  He said yes!  I told him that was eating outside the “box”.  Guess what I’m going to serve in the morning?

My grandchildren are helping me experiment with different “energy bar” recipes.  The first one I tried was the consistency of sticky cookie dough, which they enjoyed as an after-school snack and again this morning.  I mixed almond flour (a handful of ground almonds) with collagen powder (protein), raw honey, unsweetened applesauce, coconut flour, vanilla, unsweetened peanut butter, and dairy-free chocolate chips.  They were a hit!

I also try to use meal time to teach them to read ingredients on packaged foods and drinks.  Little by little, we must teach our children to learn to be healthy.  It’s foundational to their success!

Come on over to the Learning to be Healthy Facebook Group and share some healthy breakfast and snack tips or a favorite energy bar recipe!

Keep learning to be healthy!

Lisa Hernandez, Certified Nutritionist & Health Coach

1 Corinthians 10:31–“Whatever you eat or drink, or whatever you do, do it all for God’s glory!”

www.learningtobehealthy.com

www.learningtobehealthy.mynsp.com

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This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent disease.  It does not take the place of any medical care that you may need.  Consult your health care provider about making dietary and lifestyle changes that are right for you.