The Holistic Gut Course
Dr Lauren Deville
My Story :
Atopic triad”: Env’t and food allergies
Major stressor—> Adrenal fatigue
Constipation and bloating
Program Overview: Diet
6 weeks of clean eating:additive-free, whole food
(Mostly) quick and easy recipes, + leftovers, meal plans,recipes, shopping lists
Eliminate sugar and white carbs
Eliminate “the big three” common allergens: gluten, dairy, eggs
Avoid Common Allergens
- Super common!
- IgG usually (sometimes IgA or IgE): 72 hr window in the body
- Recurrent sinusitis or upper respiratory infections, asthma
- Ear infections
- Eczema and psoriasis
- GERD (reflux) and heartburn
- Gas/bloating/IBS/“leaky gut”
- Behavioral changes
- Weight gain
- Sticky proteins
- Often full of antibiotics and added hormones
- Processed to strip away the cream (which also removes the fat-soluble vitamins A and D)
- Some contain carrageenan, which may cause gut irritation
- Mass-produced commercial yeast (1879), then active dry yeast (WWII), then instant yeast (1970s)
- 1961: Mass-produced wheat crops —> More gluten than ever before!
- Mostly corn and soy: Get non-GMO or organic! Generally not otherwise listed.
- Contain a gene from an organism called Bacillus thuringiensis, or Bt, which, when expressed, produces a toxin called glyphosate. This is the active ingredient in the insecticide called Roundup, which kills insects by poking holes in the gut lining.
- Linked with birth defects, miscarriages, infertility, behavioral disorders, and even autism.
- Glyphosate is a chelator: These plants tend to be low in manganese, zinc, and iron.
Toxins in Meat
- Ractopamine: Added to animal feed in the last few days before slaughter to promote leanness and increase muscle mass. Linked to hyperactivity, behavioral changes, and cardiovascular problems.
- Non-organic chickens are fed arsenic to prevent parasites, bulk up and improve the color of the poultry meat, and decrease the chickens’ feed consumption.
- Farmed fish, in addition to possibly being fed artificial colors to make their flesh more appetizing, is notoriously high in heavy metals, particularly mercury. Fish from the Atlantic are also high in the toxic pesticide PCBs.
Artificial Food Colors
- Blue #1 Has been shown to trigger allergies.
- Blue #2 Is associated with brain cancer.
- Green #3 Has been associated with thyroid cancer.
- Red #3 Has been recognized by the FDA (Food and Drug Administration)
as a carcinogen (cancer-causing substance) for years.
- Red #4 Is commonly contaminated with known carcinogens
and is known to cause allergic reactions.
- Yellow #5 (Tartrazine) Is especially linked with childhood
behavior problems and causes the type of hyperactivity
typically associated with ADD/ADHD. On top of that,
Yellow #5 is also a known allergen and is routinely
contaminated with carcinogens.
- Yellow #6 Is yet another allergenic carcinogen and has
been associated with kidney cancer.
- Caramel coloring is produced by heating sugar with
ammonia or ammonium compounds (you don’t
cook with ammonia at home, do you?) and is
proven to be harmful.
- Canthaxanthin, fed to farm-raised salmon in order
to restore the pink color they have naturally
in the wild. produced by the pharmaceutical giant
Hoffman-La Roche, has been linked to retinal damage.
- BHA (Butylated hydroxyanisole) and BHT (Butylated hydroxytoluene): Found in prepared and packaged foods, where they are used as a preservative for fat. Linked with cancer in rats, mice, and hamsters. May also induce allergic reactions and hyperactivity in some sensitive patients.
- Sodium Benzoate/Benzoic Acid: Used as a preservative in juices, sodas, and pickles and found in shrimp and fish. When used in beverages containing ascorbic acid (Vitamin C), the two react to form small amounts of benzene, a known carcinogen (cancer-causing agent).
- Sulfites (sulfur dioxide, sodium bisulfite): Preservatives and bleaching agents in some wine, dried fruit, and processed shrimp and potatoes.These are also sprayed on fruit, veggies, and shrimp, and are associated with asthma.Sulfites can cause severe asthma reactions in sensitive individuals and are also a relatively common trigger for migraines.
- Trans fats, aka Partially Hydrogenated Oils: Trans fat means that hydrogen has been added to a liquid fatty acid to render it solid at room temperature, increasing its shelf life while also improving texture or “mouth feel.” They are found in margarine, shortening, fried foods, and all kinds of processed foods. Once consumed,trans fats are incorporated into your cell walls, causing poor cell membrane and receptor function, and they also increase “bad” cholesterol (LDL) and lower “good” cholesterol (HDL).This contributes to a number of chronic diseases, including heart disease and cancer.9 Trans fats also lower immune system function and increase insulin resistance. Avoid them completely if at all possible.
- The World Cancer Research Fund (WCRF): “World Cancer Research Fund International recommends avoiding processed meat. This is the conclusion of an independent panel of leading scientists who, following the biggest review of international research ever undertaken, judged the evidence that processed meat increases the risk of bowel cancer to be convincing.This review was done in 2007 and was subsequently confirmed in 2011.”
- Consumption of processed meat products including nitrates and nitrites increased the risk of pancreatic cancer by 68%.
- The American Cancer Society further notes that high consumption of processed meat over a decade is associated with a 50% increase in the risk for bowel and rectal cancers—where “high consumption” for men is about two slices of bacon OR half a hot dog, 5-6 days per week, and for women, a similar amount 2-3 days per week.
- You can offset the negative impact of the nitrates and nitrites with some extra vitamin C.
Avoid Sugar Substitutes
Artificial Food Colors
- Saccharin: An artificial sweetener found in Sweet and Low, 300-500 times sweeter than sugar. It’s associated with bladder cancer when fed to rats in large quantities.
- Aspartame: Found in Nutrasweet and Equal. It gets metabolized to excitatory amino acids which can lead to neuronal cell death, and has been linked with various neurological diseases such as MS, ALS, and Alzheimer’s Disease.13 It has also been linked to a number of adverse food reactions including headaches, migraines, depression, seizures, weight gain, irritability, insomnia, joint pain, and memory loss.
- Sucralose: Found in Splenda, which is 600 times sweeter than sugar.Its byproducts are in the same chemical category as certain pesticides (PCBs and DDT), and inconclusive studies suggest that it may cause genetic mutations. High doses have been linked with lower immune function.
Avoid Extra Additives
- Monosodium Glutamate/MSG: Large amounts have been associated with neural damage in animal studies.
- Olestra/Olean: Side effects therefore include diarrhea, cramps and leaky bowels, as well as poor absorption of fat soluble vitamins.
- Potassium Bromate: May be carcinogenic, and linked to nervous system, kidney damage, hypothyroidism.
- Brominated Vegetable Oil: Linked to thyroid trouble, tremors, depression, confusion, and several kinds of cancer.
- Phosphoric Acid: An additive in sodas that strips your body, and your bones, of essential nutrients.
- Eat whole, fresh foods, the way God made them!
- Eat allergen-free.
- Avoid added sugar.
- Avoid any ingredients your body doesn’t recognize.