Center for Functional & Integrative Medicine

For Those Who Eat Meat. How to Make a Healthier Choice

noreply@blogger.com (Dr. Mark Holthouse M.D.) — Thu, 08 Oct 2009 23:38:00 +0000

Even though I have chosen to avoid most meat products personally for many reasons, there are occasions where it happens. Here are some tips to making better choices.

It pays to be picky about what's on your plate and how it got there when it comes to meat. In general, choosing animals raised outdoors, eating pasture and foraging, and without chemicals, is always best. Start by looking for the USDA organic label, which means animals are raised without pesticides, hormones, antibiotics, or GMO feed. Next, look for "100% grass-fed" of "grass-fed and finished" meats, which have more omega-3s, other antioxidants including vitamin E, conjugated linoleic acid, and lower fat content.

Labels don't always tell the whole story. Many farmers cannot afford organic certification even if they raise their animals naturally. Also, "free-range" or "cage-free" does not guarantee that animals are raise outdoors. Ask your meat department or butcher about the farmer they work with and the animals' living conditions. Or go to a local farmers' market ( find one at localharvest.org) and ask the farmers how the animals were raised.

Here is a nutritional breakdown of three ounce portions of several meats, from fattest to leanest.

Ground Beef- Even 75% lean ground beef is loaded in fat and calories. 249 Calories, 21grams of fat(8g of saturated fat)

Lamb- Hard to raise organically due to the vast amount of grassland required to raise them. 218 calories, 14grams fat (6.7g saturated)

Grass-fed ground beef- Grass-fed ground beef is leaner and tougher, but has more flavor.
162 calories, 12grams of fat (3g saturated)

Pork(loin & Shoulder)-Like lamb it it leaner than it used to be , but has a lot of external fat that needs to be trimmed off. 179 Calories, 8 grams fat (2.8g saturated)

Venison- Know what they have been eating and potentially exposed to in their environment...they are wild game. 134 calories, 3 grams fat (0.9g saturated)

Turkey- 133 calories, 3 grams fat ( 0.9g saturated)

Chicken Breast- Choose skinless varieties. 140 calories, 3grams fat ( 0.9g saturated)

Buffalo- Will find at natural food stores. 122 calories, 2 grams fat (0.8g saturated)

The bottom line is to eat meat in moderation if at all. Avoid grilling, frying, or broiling since high heat can cause potentially cancer -promoting chemicals ( such as heterocyclic amines, or HCAs to form. If you do grill, choose lean cuts and don't char the meat. Using marinades with antioxidant-rich herbs and spices also greatly decreases HCAs. Lean meats yield the best results with slow, moist cooking methods, such as braising, roasting or using a slow cooker.

Mark Holthouse MD

Hysterectomy Hysteria

noreply@blogger.com (Dr. Mark Holthouse M.D.) — Thu, 08 Oct 2009 21:01:00 +0000

One in three women in the U.S. has undergone a hysterectomy by age 60, making it the second most common surgery among women of reproductive age. It is thought to be the best treatment for many women's health conditions, including severe fibroids, chronic vaginal bleeding or pelvic pain, endometriosis, and uterine prolapse. It is also an aggressive treatment often used to treat uterine, ovarian , and cervical cancer. Roughly half of all hysterectomies involve the removal of both ovaries along with the uterus. However, new findings are beginning to call into question the efficacy-and safety-of this practice.

Too radical? A hysterectomy with bilateral oophorectomy(removal of both ovaries) is often performed to treat ovarian disease or simply to reduce the risk of ovarian cancer. Yet, in the May 2009 issue of Obstetrics and Gynecology, a landmark study concluded that although removal of both ovaries decrease the risk of ovarian and breast cancer in non cancerous hysterectomy patients, those who kept their ovaries lived longer than those who opted to have them removed. The researchers conducted 24years of follow-up and found that women undergoing hysterectomy with bilateral oophorectomy had a 17% higher risk of heart disease. This effect was especially dramatic in women under age 45, who had a 26% higher risk of a cardiac events. In addition, their all-cause mortality rate was 12% higher than those of women undergoing an ovary-intact hysterectomy. Despite lower risks of cancers, the researchers point out that even for the ovary-retaining group, the risks of ovarian cancer remained low, at 0.26 %. While cancer patients and those with a family history of ovarian cancer may reasonably consider ovary removal, patients without cancer- 90% of hysterectomy cases-should know that prophylactic removal of the ovaries does not seem to improve survival at any age. In fact, leaving the ovaries in place may improve long-term health and survival. What's more, in a review performed by the Mayo Clinic last year, women with surgically induced menopause performed worse on cognitive tests than those undergoing natural menopause. The former group was also more prone to Parkinsonism, depression, anxiety, sexual dissatisfaction, and osteoporosis. In some cases, younger oophorectomy patients suffered the greatest declines.

For some conditions, there are newer treatment options that don't involve any type of hysterectomy. For heavy periods, bioidentical hormones, endometrial ablations, can significantly slow menstrual flow , as can IUD devices that contain progesterone only. ExAblate is another procedure using ultrasound beams with MRI guidance that can be used against Fibroids. With some of these options, there is often no pain and the patient can return to work the next day. Talk to your medical care provider about some of the alternatives out there along with their pros and cons.

Mark Holthouse MD

Gluten free myths & nutrition for co-existing conditions

noreply@blogger.com (Unknown) — Fri, 11 Sep 2009 21:42:00 +0000

Free Lecture by Cindy Swan, Lifestyle Educator

Sponsored by the Celiac Sprue Association, Chapter 24 www.csaceliacs.org
SUNDAY, SEPTEMBER 20, 2009

Say ‘No’ to cheating on the g-free diet

The rise of gluten free junk food

Gluten Free, the new fad diet?

Nutrition for gluten free living and management of coexisting conditions

Date: September 20, 2009
Time: 1:30 to 4:00 pm
Location: St. Marks United Methodist Church
2391 St. Marks Way, Sacramento, CA

Online Event Details: www.cfim1.com/web/events

Cindy Swan is a lifestyle coach on staff at the Center for Functional & Integrative Medicine in Cameron Park, California. With over 10 years of experience working with wellness and nutritional issues, she knows firsthand the struggles that can accompany gluten and dairy intolerance. She will be teaching the importance of staying 100 percent gluten free for those diagnosed with celiac disease and will answer questions about celiac disease and the gluten-free diet.

In addition, she will discuss other dietary concerns and nutritional patterns that should be considered by anyone following a gluten free lifestyle, including a discussion regarding foods that individuals may need to avoid temporarily when first diagnosed, fact verses fiction regarding packaged gluten free foods, and the right balance of nutrients to prevent or manage other autoimmune conditions that often accompany celiac disease or gluten intolerance.

Local CSA contact: Diane Craig
Tel: 916-483-8546 E-mail: dcraig101@hotmail.com
Website: www.csaceliacs.org/Chapter_Pages/SacramentoChpt24.php

Heal your gut, 3 part lecture series: Natural GI health

noreply@blogger.com (Unknown) — Tue, 02 Jun 2009 16:27:00 +0000

Part 1 Lecture with Mark Holthouse, MD

When: Wed, June 10, 6:30pm – 7:30pm

Where: Center for Functional & Integrative Medicine ()

Description: Part I. The Truth About Probiotics/Prebiotics

$10.00 per person

Please RSVP: 530-676-1003
____________________

Part 2 Lecture with Mark Holthouse, MD

When: Wed, June 17, 6:30pm – 7:30pm
Where: Center for Functional & Integrative Medicine ()
Description: Part II. The dangers of long term heartburn medications - How to break the cycle

$10.00 per person

Please RSVP: 530-676-1003
____________________

Part 3 Lecture with Mark Holthouse, MD

When: Wed, June 24, 6:30pm – 7:30pm
Where: Center for Functional & Integrative Medicine ()
Description: Part III. Natural Gut Healing for IBS, bloating, maldigestion, crohns & ulcerative colitis

$10.00 per person

Please RSVP: 530-676-1003

For more info: Please go to cfim1.com and click on events

Gluten free and dairy free, 4 yummy recipes packed with calcium

noreply@blogger.com (Unknown) — Mon, 11 May 2009 18:38:00 +0000

Read on to find a list of calcium rich foods your doctor forgot to tell you about...

Gluten free living for those with autoimmunity can be a challenge, but what if you’re also lactose intolerant, allergic to dairy, or intolerant to caseins? How many times have you been confronted with the question or personal concern of nutrition and adequate calcium intake? This is an especially legitimate concern for children, adolescents, pregnant and lactating women, postmenopausal women, and men and women at risk for osteoporosis and other bone diseases.

Are dairy products or supplements the only answer?

The answer is that many plant based foods and fish are loaded with calcium, and they comprise some tasty recipe alternatives to dairy based dishes, in addition to offering plenty of protein, fiber, and/or antioxidants.

Consider these great plant sources of calcium:

Milligrams of calcium per 3 ½ serving (100 grams) serving:

Kelp 1093 mg	Raisins 62 mg
Collard Leaves 250 mg	Dates 59 mg
Turnip Greens 246 mg	Sunflower seed butter 53 mg
Molasses 245 mg	Cooked, dried beans 50 mg
Almonds 234 mg	Celery 39 mg
Tofu 128 mg	Quinoa 35 mg
Ripe Olives 106 mg	Sweet Potato 32 mg
Broccoli 103 mg	Brown Rice/cooked 32 mg/9 mg
Walnuts 99 mg	Garlic 29 mg
Spinach 93 mg	Onion 27 mg
Cooked Soybeans 73 mg	Garden green peas 26 mg
Pecans 73 mg	Grapes 16 mg
Romaine Lettuce 68 mg	Tomato 13 mg
Dried Apricots 67 mg

Animal Sources, Cooked Greens, and Nut Milks

Milligrams of calcium per 8 ounce serving (1 cup) serving:

Canned Salmon w/bones 490 mg
Cooked Mustard Greens 450 mg
Cooked Bok Choy 330 mg
Almond Milk 300 mg

The above data was derived from Clinical Nutrition, A Functional Approach, 2nd Ed (Liska, D. et. al. 2004).

4 Mouth Watering Recipes:

Calcium and Protein Packed Vegan Dinner

½ cup Cooked Brown Rice or Quinoa
1 cup cooked dried beans, try a combination!
(Cook in crock pot with tomato sauce, molasses, onions, garlic, and sea salt to taste)
Sliced olives for garnish
2-3 Large Romaine Lettuce Leaves

Create a bowl shape with the romaine lettuce leaves. Spoon cooked rice or quinoa over lettuce, and then top with the cooked beans. Garnish with sliced olives. Ahhh…perfect on a cold evening after an active day.

Favorite Spring Salad

1 Cup Raw Spinach
1 Cup Romaine Lettuce, torn into small pieces
3 ounces canned wild salmon, bones included
2 TBLS Chopped Walnuts
2 TBLS Dried Apricots cut into strips
½ Cup whole grapes
Gluten Free and dairy free Dressing made with olive oil and balsamic vinegar

Rinse and pat dry the spinach and romaine lettuce. Drain salmon and flake over the greens. Toss with walnuts, apricots, and grapes. Drizzle with dressing. This is the perfect salad to get through a busy afternoon and packs a punch in fiber, protein, essential fats, and antioxidants!

Easy Veg Stir Fry

1-2 TBLS Olive Oil or Canola Oil
¼ - ½ cup Onion, chopped
1-2 tsp Garlic, minced
Broccoli, as desired
1 small sweet potato, sliced thin
Mustard greens, as desired
Bok Choy, as desired
Sea Salt to taste, fresh cilantro, or gluten free Soy Sauce
½ cup Tofu, cut into 1 inch cubes (optional)
Small Tomato

Heat the oil in a cast iron skillet. Cook onion and garlic for 1-2 minutes over medium high heat. Add broccoli, sweet potato, mustard greens, and bok choy. Season with sea salt and fresh cilantro or with gluten-free soy sauce, and continue cooking until vegetables are al dente. Add tofu and cook just until heated through. Slice tomatoes on top and serve alone or over cooked brown rice. This packs in the fiber along with a calcium punch!

Rice Pudding

Left-over cooked brown rice
Enough Almond Milk to cover rice, plus extra if needed to thin during cooking
1 TBLS Arrowroot Powder or gluten-free Cornstarch
Raisins or chopped dates
Agave nectar or Raw Maple Sugar to taste
Walnuts, chopped
1 tsp gluten free vanilla

Combine rice, almond milk, raisins (or dates), and starch in a saucepan. Cook over medium heat until simmering, and then reduce heat to low. Continue cooking a stirring occasionally until rice becomes soft and mixture thickens (about 10-20 minutes). Sweeten with and agave or honey to desired taste. If needed, add more nut milk to maintain a custard type consistency (mixture will continue to thicken as it cools). Remove from heat and stir in nuts and vanilla. Cool slightly and serve warm, or chill and serve cold.

For more info: Debunking the Dairy Myth - Get Your Calcium From Plants!

You might also enjoy these:

Is gluten free the next weight loss fad diet?

Billings Wellness Examiner: 10 steps to keep Swine Flu out of your house

noreply@blogger.com (Unknown) — Mon, 27 Apr 2009 18:10:00 +0000

Billings Wellness Examiner: 10 steps to keep Swine Flu out of your house

Posted using ShareThis

Are sweet cravings sabotaging your health? Mind these Do’s and Don’ts

noreply@blogger.com (Unknown) — Wed, 15 Apr 2009 16:43:00 +0000

It’s a common theme; at about two or three in the afternoon many folks start to feel sleepy and began the subconscious hunt for anything that will boost their energy and mental clarity.

The first thing often available is the candy in a co-worker’s cubicle, the left over Girl Scout cookies still sitting in the cupboard, ½ a loaf of leftover garlic French bread, or a slam dunk through the nearest drive through to score some French fries and a chocolate shake. Before there is even time to revel in the gratification of satisfying a craving, the binge episode has wreaked plenty of carnage and guilt, with little recollection of the amount of food that was just devoured.

An hour or two later, the victims of the sugar and carbohydrate binges are crashing, and hard. The newly aroused sensation of hunger and fatigue will send many of these same folks back to the fridge or vending machines for more snacks. The cycle often doesn’t stop until well after dinner with the last lick of the ice cream bowl or fistful of crackers and pretzels. Of course, this cyclic pattern of cravings and binge eating not only carries the more obvious problem of unwanted weight gain and increased cravings for sweets and simple carbohydrates, but can also result in a multitude of chronic health concerns, including the development of adult onset type II diabetes, obesity, metabolic syndrome, and cardiovascular disease.

Fortunately, cleaning up the diet can curb sweet cravings, reduce caloric intake and weight gain without hunger cravings, and reverse the course of many chronic diseases. In addition, energy levels and mental clarity will increase and many folks find their afternoon binge eating patterns replaced by a new found desire to exercise. Put sweet cravings under control with three Do’s and three Don’ts:

Do’s

Do eat lean proteins, or those that are high in omega 3s. Choose hormone-free, boneless, skinless chicken breast, wild caught cold water fish, lean cuts of lamb, turkey, eggs, low-fat white cheeses, and tofu. Approximately six ounces of protein a day is recommended as a general rule to keep cholesterol levels in check (Natural Standard, 2009).
Do eat more fiber. Choose from legumes, greens, fibrous fruits, and whole grains. Fiber helps restore the functions of the digestive tract, help the body to feel full, and positively affect the way the body processes sugars, or more specifically, blood glucose levels, which can lead to weight gain and insulin resistance when left unchecked (Institute of Functional Medicine, 2008).
Do eat 25-30 percent of total calories from fat, with less than 10 percent coming from saturated fats. Choose cold pressed olive and grape seed oils for cooking, walnut and flax seed oils for salad dressings and marinades, avocados, raw nuts, and seeds. Measure out serving sizes in advance to keep from overindulging in too many extra calories. These good fats will also help the body feel full and are vital to healthy skin, hair, and cell health. Conversely, avoid margarines, fractionated palm oils, high animal proteins, candy bars, cake, and fried foods (Natural Standard, 2009).

Don’ts

Don’t choose white foods. White potatoes, white breads, starchy white rice, white granular sugars, and bananas are example of foods that are high in sugar and calories, which can lead to insulin resistance and sugar cravings (Institute of Functional Medicine, 2008). Opt for whole grain breads or brown rice, fresh berries, yams or sweet potatoes, and plenty of rainbow colored fruits, legumes, and veggies.
Don’t keep candy, sweet rolls, prepackaged processed foods, cookies, cakes, and ice cream in the house or office. Instead maintain a ready supply of fresh whole fruit, raw almonds, unsweetened salsas, hummus, veggie sticks, whole grain cereals, and low fat yogurt on hand for in-between meal and after dinner snacking. Remember that prepackaged pasta sauces and condiments also may contain hidden sources of sugar and saturated fats. Always read labels.
Don’t eat in front of the Television or computer. This dangerous habit can lead to mindless consumption of unwanted calories that lead to weight gain and can encourage eating to satisfy boredom rather than true hunger. Instead, drink hot green tea, water, or during meal time sit at the table and actively engage in the meal, appreciating the food being eaten. This practice alone is often the first step to awareness toward improving health.

Try a seven day challenge incorporating the above tips and see what happens. The first three days can be rough, but by the end of the week cravings generally subside and the body begins to learn to read appropriate hunger signals. Most importantly, energy levels will begin to resume and weight loss efforts will be much more productive!

For more info: Is your diet additionally restricted by food intolerances and allergies? Visit www.glutenfreefitness.blogspot.com

Asthma Season - Time to Clean Out the Pantry?

noreply@blogger.com (Unknown) — Thu, 02 Apr 2009 15:58:00 +0000

Eating a low-inflammatory diet can help to alleviate some of the symptoms associated with asthma.

While most asthma symptoms are also triggered by allergies to environmental factors, such as pollens, dust, molds, smoke, smog, grasses, and chemicals, often the foods ingested on a daily basis may be wreaking additional havoc under the surface.

Sometimes just a four week detox can help identify problem foods and restore healing in the body by addressing the problems causing inflammation in the gut. According to Lipski (2005), between 1980 and 1994 the incidence of asthma has risen by 75 percent, particularly in children under the age of 14, and is still rising (p. 300). Traditional treatments often include prescription inhalers for emergency attacks, long term medications, using air filters and humidifiers in the home, keeping inside dust to minimum, using hypoallergenic bedding and organic cleaning supplies, managing stress, and avoiding known environmental triggers. However, it has been discovered that those suffering from asthma also have inflammation in the digestive tract, making them highly susceptible to leaky gut syndrome and candida fungal infections. (Lipski, 2005).

As a result, it is vital to get rid of chemicals, sugars, and processed foods in the diet and to especially avoid the top inflammatory foods. Andrew Weil, M.D., an expert in the field of health and nutrition, asserts that the following 14 food ingredients are pro-inflammatory and should be avoided completely (March, 2009):

Animal Fats
Artificial Sweeteners
*Coconut Oil (some feel pure coconut oil used in home backing is okay, but the processed variety added to many packaged foods should always be avoided)
Corn Oil
Cottonseed oil
Fractionated oils
High fructose corn syrup
Hydrogenated and partially hydrogenated oils and shortenings
Margin (instead opt for Earth Balance olive oil spread, which contains no trans fats or hydrogenated oils)
Palm or palm kernel oil
Mixed vegetable oils
Safflower oil (High oleic versions are okay)
Soybean oil
Sunflower oil (High oleic versions are okay)

Instead, replace with these top foods rich in antioxidants and essential nutrients:

Fresh whole fruits, especially those in the berry family, such as blueberries, grapes, cranberries, and cherries (Pratt, M.D. & Stevens, 2005)
Deep green vegetables, such as spinach and broccoli (Pratt, M.D. & Stevens, 2005)
Essential fats in the form of olive oil, flax seed, tree nuts (if not allergic), and cold water fish

Also give the body time to detox by temporarily removing the most common allergy foods, such as peanuts, wheat, eggs, dairy, tree nuts, soy, and citrus for a few weeks. Also, eliminate all sugars and processed foods. Do eat plenty of the following:

All rice; long grain, brown rice and wild rice contain the most nutrients and will have the least negative impact on blood sugars
Dairy free, and casein free non-dairy milks (almond milk or rice milk are low allergenic substitutes)
Legumes, such as black beans, pinto beans, and and navy beans
Deep colored fruits and vegetables, prefereably fresh organic

After 3-4 weeks, slowly reintroduce one food that was previously eliminated, for 3 days; if no exacerbation of symptoms occur, then try reintroducing a second eliminated food. If symptoms do occur, then avoid that particular food. Continue to avoid the list of pro-inflammatory foods at the beginning of this article, as well as all other sugary and processed/prepackaged foods and the foods identified through the elimination process.

The added nutrients from the list of replacement foods, and the removal of inflammatory foods and food allergies will help to reduce the frequency and severity of environmental-allergy related asthma symptoms in many patients (Lipski, 2005). Talk to your health care practitioner about adding in supplemental support, such as vitamin C, Quercetin, Magnesium, EPA/DHA, and Vitamin E to further repair the immune system and offer nutrient support that may have been depleted through the long term use of corticosteroid asthma and allergy medications. Finally, actively manage stress. Incorporate exercise and deep breathing techniques, manage body weight, engage in enjoyable activities, and get sufficient quantity and quality sleep of every night.

References

Lipski, E. (2005). Digestive Wellness, 3rd Ed. McGraw-Hill.

Pratt, S, M.D. & Matthews, K. (2005). Super Foods, Fourteen Foods That Will Change Your Life. Harper Collins Publishers.

Weil, A. M.D. (March 2009). Tip of the Day. The Anti-Inflammatory Diet: 14 Ingredients to Avoid. Retrieved March 30, from www.drweil.com

Cindy Swan, Lifestyle Educator
Center for Functional & Integrative Medicine

Fish Oil or Snake Oil?

noreply@blogger.com (Unknown) — Wed, 14 Jan 2009 21:46:00 +0000

Author: Mark Holthouse, MD
The Center for Functional & Integrative Medicine

How to Choose a Quality Omega-3 Fish Oil

Because of the widely recognized health-promoting properties of Omega-3 oils, more and more practitioners are recommending supplements like EPA and DHA derived from cold water fish as a compliment to a daily multivitamin to help offset dietary shortages or balance out over-consumption of omega-6s. Clinical studies have demonstrated that EPA and DHA provide support for numerous aspects of health: Cardiovascular health, nervous system, fetal growth and development, immune health, brain health, gastrointestinal function, and much more. This is a healthy trend ,however, the same concerns that plague everyday fish consumption are shared by fish oil supplements.

Toxins and other impurities should be a major concern when choosing an omega-3 oil product . Don't supplement with oils having mixed or balanced omega products that contain omega-6 and omega-9. The only omega oils you should be supplementing are omega-3s (DHA and EPA). We get way to much of the other omega oils in our current culture and they are more harmful than helpful . Currently, Americans get a ratio of omega-6 to omega-3 of around 20 to 1. Healthy ratios should be closer to 4 to 1 of even 1 to 1. These higher ratios promote inflammation in our joints and can disturb cholesterol balances to name only a few negative effects.

Fish Oil or Snake Oil?

Patients have many confusing choices when it comes to fish oil and the different products vary widely with regard to purity, price, and quality. There are alot of claims about purity citing standards from organizations that may not be certifying organizations at all. The International Fish Oil Standards (IFOS), for example, is not a standards setting organization--merely one of many laboratories that conducts third party testing. These many certifications and standards of purity only serve to add to patiet confusion.

While the words ultra pure or ultra refined may look good on a label, they're just marketing words, not actual standards of purity. Reputable vendors guarantee the quality and purity of their concentrated oils. True GMP certification requires that the quality and purity of formulas be verified through independent, third-party organizations. Quality vendors will meet the standards set by the International Pharmacopoeia, as well as surpass the quality criteria for the Council for Responsible Nutrition's Omega-3 Monograph. In addition approval by the Global Organization for EPA and DHA (GOED) Omega-3--an international, non-profit trade association that is also committed to increasing consumer awareness that not all omega-3 products bring equal benefits.

Those items screened for in quality products include: Heavy metals, PCBs, Organochlorides, Organophosphides, Dioxins, Yeast, Mold, E. coli, Salmonella, Staphylococcus, and others.

What about "pharmaceutical grade" fish oil? There are only three pharmaceutical licensed omega-3 manufacturing facilities in the world--despite the many claims you may see for pharmaceutical grade. The facility where Metagenics formulas are produced is one of these three, and is licensed by the Norwegian Medicines Agency (equivalent to the US Food and Drug Administration).

Most companies claim their fish comes from Norway, (thought to be the purest souce), when in actuality most is shipped for South America instead. Reputable companies get the bovine gelatin for their capsules from contries like New Zealand, where no known cases of "mad cow disease" have been found. Many poor quality products smell and taste very "fishy" and the use of artificial flavors is common to cover up the stench of a poor quality product. The better products are not as fishy tasting or smelling.

A reputable source for accurate tech support on this topic can be found at Metagenics Technical Support 1-800-692-9400. Also ask your health care provider for recommendations on a quality vendor.

Save the Date - January 11, 2009

noreply@blogger.com (Unknown) — Thu, 01 Jan 2009 04:12:00 +0000

Press Release

press contact: Diane Craig Date: December 17, 2008

Tel: 916-483-8546 E-mail: dcraig101@hotmail.com

Website: www.csaceliacs.org/Chapter_Pages/SacramentoChpt24.php

The Sacramento Area Chapter of the Celiac Sprue Association, a non-profit 501(c)(3) organization, features Mark Holthouse, MD, at its January 11, 2009 support group meeting, held at St. Marks United Methodist Church Fireside Room, 2391 St. Marks Way, Sacramento, CA, from 1:30 to 4:00 pm.

Mark Holthouse is a traditional family M.D. who has effectively incorporated comprehensive holistic training into his medical practice. He specializes in autoimmune disorders and chronic disease prevention, many of which are related to gluten and dairy intolerance.

Dr. Holthouse believes in treating patients from a preventative standpoint, as opposed to waiting until traditional test results prove there is extensive damage and symptoms have become severe. Prolonged misdiagnosis of Celiac disease and other autoimmune disorders of the gut can lead to the development of additional chronic illnesses and food allergies/intolerances that could have been avoided or reduced in their severity had the root causes of symptoms been addressed early.

For those with Celiac disease, Dr. Holthouse maintains that permanently avoiding gluten, while essential to recovery, is only half the battle. Learn what else celiacs can do to improve health and manage related illnesses through natural treatments and lifestyle adherence.

Dr. Holthouse’s presentation is titled, The Doctor Is In.

Have a Facebook account? Click here for more information and a Map

Tired of Pills? Integrate Your Healthcare

noreply@blogger.com (Unknown) — Tue, 25 Nov 2008 03:45:00 +0000

According to The Center for Functional and Integrative Medicine:

Functional medicine believes the bodies organs, glands, nervous systems, hormones, emotions, nutritional status all intercommunicate, and influence each other. This web of connectedness is dramatically seen in relationships like that seen with the gut-immune systems. Here the responses to different foods, bacteria, stressors, yeasts, and medications have far reaching affects in distant areas such as the joints, skin, brain, and endocrine systems. These alarm messages often carried out by auto antibodies together with other messenger molecules in the body such as hormones, can then create problems like arthritis in the joints, neurotransmitter disturbances in the brain, rashes, weight gain, chronic fatigue, and digestive problems (Mark Holthouse, M.D. 2008).

Traditional medicine, holistic medicine, and lifestyle educators have realized the interrelationship among their disciplines in disease prevention and optimized health benefits. To some, this may be a bit disappointing, as the consensus among integrated functional health professionals is the same - For a vast majority of health complaints in our western society there is no magic pill. Grandma was right about getting fresh air, eating our vegetables, going to bed early, and saying our prayers at bedtime.

This conventional wisdom may seem almost impossible to put into practice amid our busy western lifestyles, the barrage of health fad media and quick fix hype, and the convenience factor. For others this approach is the key to emptying out a closet full of medications, side effects, invasive medical procedures, and chronic discomfort with poor outlook. The key is knowing how to manage current health conditions, while implementing the specific individual changes necessary. Some conditions may always require integration of traditional procedures and medications, but the reliance on these methods may be greatly reduced, by using an integrative approach that surrounds the patient with a team from each area of health discipline.

Of course, this route also requires a solid commitment to change from the patient. To assess your readiness, answer 'yes' or 'no' to the following five questions:

I am willing to change my eating habits, regardless of the support of friends or family
I am willing to change my current activity levels and be held accountable
I am willing to consider alternatives to traditional prescription medications and tests
I am willing to address the stress, emotional, and spiritual aspects of my day to day life
I am willing to invest out of pocket for services not covered by my health care insurance plan

If you answered 'yes' to all of the previous five questions, then it's time you look for a functional health practitioner. It may be the one thing you invest in today that will have a positive return in your health portfolio - the one that matters the most. For more information about functional medicine and to find a provider in your area, visit The Institute for Functional Medicine.