March 2018

You feel deprived. Or desperate. Or foggy. Or you’re keyed in to a particular food. Or you need a stimulant.

These different ways of craving sweets can be indicative of why you’re craving. And knowing the reason for your craving will multiply your success for stopping your sugar addiction in its tracks!

Would you feed bananas to a cat, or fish to a monkey? Of course not, so why would you correct an emotional addiction with probiotics, or low blood sugars with social interaction?

Sometimes you crave because your customs, habits, and circumstances induce powerful brain cues. For example, you think about cake on birthdays, hot chocolate when it snows, or millk and cookies on Christmas Eve.

But that’s not the same as the signals your body sends out when it is deficient in amino acids or when you’re dehydrated, or when you need fatty acids. In short, nutrient shortfalls cause cravings completely separate from socio-emotional cues. This category includes lack of fuel from hypoglycemia, and also fuel shortages because of insulin resistance.

Then there’s the rush you get because you are addicted to a food. It’s a literal physiological occurrence. The body’s histamine reaction to a food that you are sensitive to is followed by a dopamine hit and an endorphin release. In a strange twist of nature, you want more of the very food that is harming you!

When your gut bugs talk to your brain, it’s a different sort of craving, born by the microbiome’s need for food. Different strains of yeasts, bacteria, and parasites have different fuel requirements. While certain desirable strains feast on vegetable fiber, other less beneficial strains pig-out on simple sugars.

Lastly, you often crave because you are stressed or tired – or both! In either case, you are trying to run on empty and you need a quick fix.

There are different nutritional answers for each of these scenarios. That’s why I have created a class to guide you through the key characteristics of all five types of craving and the strategies you can employ to overcome them. Join me locally here, or request the introductory price when our online version becomes available.

The 74 trillion cells of your body need fuel to do their work – of seeing, hearing, tasting,  digesting, growing, hugging, loving, and all the other things you do as a human being.

These cells also need raw materials to repair themselves, and to reproduce. When you don’t have enough energy, that’s a sign that your cells are short on fuel.

Nutrition on a cellular level

Maybe you didn’t eat what they needed today, or maybe the supply line has been hijacked. That happens when the membrane around the cell is defective. Every cell is encased by a lipoprotein bi-layer. That’s fancy talk for a two-way window that passes nutrients in and toxins out. It’s made from fatty acids and proteins. For your body to make this bi-layer without appropriate fats would be like weaving a blanket without yarn.

Not only that, fats provide essential building blocks to produce vitamin D when sunlight hits your skin. And dietary fats enable you to absorb vitamins A, D, E, and K from food. So a low-fat diet is a low-vitamin diet! Certainly you can’t expect your cells to work for long without vitamins!

And what about energy production itself – the ATP cycle you learned about in your high school physiology class. You body can use ketones (from protein), glucose, or fatty acids.

Fatty acids are the most efficient way to run the ATP cycle. Ketones are used in extreme situations, but are not the body’s normal fuel choice. Glucose comes from carbohydrates and is the fuel your cells use when under stress. But glucose is like kindling. It burns hot and fast and extinguishes in an instant. It must be replenished constantly. So, fueling on glucose actually creates cravings! The body experiences a drop in blood sugars when the fuel runs out, and you feel exhausted and unsatiated.

Fats however, burn slowly and evenly. They create sustained energy. They tell the body that you feel satiated. They free you from dizziness, brain fog, and mood swings. They take you off the roller coaster and restore your energy.

Eating the Right Kinds of Fats

The big question about fats, then, is not whether to eat them, but rather which ones to eat.   Some fats are definitely damaging. Consuming trans-fats and hydrogenated fats is like putting a pancake in a CD player – it just gums up the works!

Fats should be real! A real food occurs in nature, it is just one ingredient, you know where it comes from, and it works in harmony with your body as it has for thousands of years. Some such real fats include butter, ghee tallow, lard, coconut oil, olive oil, red palm oil, nuts, seeds, and avocadoes. Real oils are expeller-pressed and have not been exposed to high heat or chemicals.

Do not use cottonseed, canola, corn, or soybean oils, as these industrial seed oils are often made from genetically-modified seeds, contain high levels of pesticides, and have been processed with toxic chemicals. Do not use shortening or margarine, as they have been hydrogenated.

Try these five ways to get more healthy fat into your diet:

1. Butter your vegetables. It helps absorb the vitamins they contain.
2. Cook with heat-stable fat that is solid at room temperature, rather than a liquid oil which is susceptible to oxidation at higher temperatures. Throw away your vegetable oil, and save your olive oil for salad dressings.
3. Eat fatty wild-caught fish. It is a substantial source of essential Omega 3 (not made by the body) and DHA and EPA, both of which decrease inflammation in the body, lower blood pressure and reduce the risk of cancer.
4. Eat fatty cuts of pastured, organic meat, because this is where the Omega 3 fatty acids are stored. However, cut the fat off of feedlot and factory-raised meat because toxins are stored in fat, and these animals have been exposed to pesticide-laden grains.
5. Eat pastured eggs. The yolk is almost all fat, and if the hens have been free to eat their natural diet in the sunshine and chase crickets, the amount of essential Omega 3’s can be up to 5 times higher than eggs from factory-raised chickens.

If you could predict your risk of Alzheimer’s Disease with a single marker, would you use that marker to define your lifestyle from now on in order to prevent the disease?

Insulin Resistance may be that marker – the canary in the coal mine, says Amy Berger, author of Alsheimer’s Antidote.

Alzheimer’s Disease is the Result of an Energy Crisis!

The AD brain is a shrunken brain. The axons and dendrites – the fingerlike sending and receiving ends of the neurons – are shrunken. In this condition, signals cannot cross the synaptic gap between two neurons, and messages fail be to be relayed. According to Berger, the atrophied condition is a protective measure by the body to conserve energy when there is a shortage.

But why would there be a an energy shortfall in the brain? Because of Mitochondrial Dysfunction, which is always found in AD, Berger says. Mitochondrial Dysfunction and the resulting energy shortage triggers the neuron shrinkage!

Mitochondrial Dysfunction Means the Generator is Damaged

Inside every cell is a tiny powerhouse, the mitochondria. It is surrounded by two membranes – an inner one and an outer one. These membranes act like bouncers in a bar – they let the good guys in and kick out the bad ones. For a cell, good guys are nutrients and bad guys are waste materials. The nutrients fuel the mitochondria’s process of creating energy. When the bouncer membrane shuts out nutrients, the mitochondrial generator is incapable of providing enough energy.

Well,  the modern diet is beating up the cell membranes around the mitochondria the way a scoundrel might rough up a bouncer. The membranes need proteins for their construction. But unfortunately, proteins are subject to glycation. That’s a condition where proteins become sticky and cross-linked because of chronically excessive glucose in the blood (think high refined carbohydrate consumption.) A glycated mitochondrial membrane can’t accept nutrients into the mitochondria.

Berger warns that the predominant abnormality in AD is a 45% reduction in glucose utilization in the brain, meaning even when the raw materials are available for energy production, they aren’t being consumed. This reduction in fuel consumption can be observed years – even decades – before AD symptoms present themselves!

High Insulin Precedes Glycation Damage

Insulin actually has a protective role of removing glucose from the blood before it can do any damage. The higher your blood sugars go, the more insulin is released to sweep the glucose into the cells. So if mitochondrial membranes are glycated, that means insulin is no longer doing its job! In other words, you have become insulin resistant! See the cascade? Insulin resistance can occur years before blood sugars become chronically elevated, and chronically high blood sugars are damaging the mitochondrial membrane and causing dysfunction. That dysfunction is a pre-cursor to the manifestation of AD.

What if You Could Stop Insulin Resistance?

You can! By eating a nutrient-dense, whole foods diet, properly balanced! Start by eliminating white flour and white sugar. A nutritional therapist can help you fine tune your diet further.