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What Are the Causes and Treatments for Acne?

3/2/2015

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Acne is one of the most common skin concerns that we address at our clinic.  It is a common misconception that acne can only inflict teenagers when hormones are changing.  This article will discuss the common causes and contributing factors to acne, diet/lifestyle treatments and supplements including herbal medicines, minerals and nutrients that can help.  It is important to note that I will be specifically discussing acne vulgaris which differs from acne rosacea. 

There are many causes and contributing factors to the development of acne which can include, but are not limited to, hormone imbalance, blood sugar dysregulation, liver dysfunction, vitamin and mineral deficiencies (ie. zinc, vitamin A, selenium), omega 3 deficiency, gut dysbiosis, dairy and other food sensitivities.  Diet/Lifestyle treatments that can help include: balancing protein with carbohydrates, eliminating refined carbohydrates (ie. white bread, white pasta, white and brown sugars), eating foods rich in vitamin A (sweet potatoes, carrots, spinach, and other leafy greens) and omega-3 fatty acids (salmon, mackerel, anchovies, herring, sardines),  daily exercise, cow dairy and other food sensitivity elimination, increasing fiber intake (oats, lentils, legumes, beans, avocado, nuts, seeds especially flax seeds and brazil nuts), adequate water intake (1.5-2 L daily), organic green tea daily, changing the pillow case every night, wiping your phone with alcohol before using.  It is also important to try to consume organic foods which include a diet rich in fruits and vegetables (juicing, smoothies) and non-factory farmed meats as this lowers the exposure to androgenic hormones.  Topically I recommend only washing the face once daily or once every other day in a homemade herbal cleanser which contains ingredients like organic green tea, calendula and tea tree oil.  I find too much face washing decreases the healthy oils on the skin which then subsequently increases the amount produced to compensate for the lack of hydration in the skin leading to more acne.  I also recommend compounded niacinamide gel which is a form of Vitamin B3 that has been researched to be as effective (if not more effective clinically) than the conventional recommended prescription benzoyl peroxide.   Supplements can include: chromium, B complex (higher B5 or B6), buffered Vitamin C, zinc/copper, omega 3, vitamin D, probiotics, L-glutamine and evening prim rose oil.  Herbal medicines can include: green tea extract (EGCG), milk thistle, turmeric, globe artichoke, chaste tree, dong quai and saw palmetto.

Although there are many different treatment options, it is important to identify and treat the root cause of your individual case.  It is essential to remember that skin takes time to heal and treatments should be maintained consistently for several months to see the maximum benefit.



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Food Sensitivity Questions Answered

2/24/2015

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1. Why is it that some foods cause an allergic reaction and others don't?

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Everyone’s immune system is unique and always changing as we contact antigens in the environment.  Antigens being anything from microbes to dust to the proteins found in dairy that cause a response from the immune system.  When an antigen comes into contact with the immune system different immune responses can occur depending on the type of antigen. 

Hypersensitivity reactions are what commonly occur to foods which there are four types.  The peanut allergy is caused by a type I reaction mediated by IgE.  Peanuts in general are highly allergenic because of their chemical composition, some people’s immune systems will react and others won’t because of the variance in our immune systems.  So using the peanut example what commonly happens is the person is exposed to peanuts 1 or 2 times before the reaction becomes anaphylactic.  The peanut is ingested for the first few times and the body becomes sensitized to the antigen (peanut) and starts to produce an antibody known as IgE against it.  IgE binds to receptors on mast cells which cause them to degranulate releasing histamine causing a variety of reactions ie. Shortness breath.  Lots of IgE is formed against the peanuts after 1-2 times of exposure and the next time you consume it will cause a large anaphylactic reaction since it will bind to many mast cells. 

With other foods like dairy the body reacts to the protein called casein in it causing IgG to form which is a type 3 immune reaction.  IgG is a delayed response so symptoms are more subtle like gas, bloating, skin reactions, mucus formation, etc.  (This is not the same as lactose intolerance which is lack of the enzyme lactase causing the inability to break down dairy.)

Some foods are just more commonly recognized by the body as foreign and really it just depends on the person and their immune system.


2. How is it that we can become allergic to something all of a sudden and, contrarily, how can you just get over an allergy?

So again, the immune system (adaptive immunity) is always changing (ie. You are building up your immunity all the time which is usually why you don’t get the flu twice in one season unless it is a different strain or why you don’t get chicken pox twice since your body has already mounted an immune response to that virus so next time it sees it the body know exactly how to fight it off so you won’t get sick).  We can change our immune system by adding different treatments to help modulate the immune response like probiotics, herbs like astragulus, reishi, ginseng, Echinacea etc.  In the same way everything we come into contact with will change our adaptive immunity.  With IgG food allergies if we avoid the antigen like dairy for a few months the immune system recovers and adapts and when slowly reintroduced it’s possible that there will be no reaction.  With IgE reactions it takes a much longer time to change and typically this is why people are allergic to substance all their lives.
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Apple Pear Muffins

1/6/2015

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These high protein apple pear muffins are gluten and dairy free.  They can also be made vegan.



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Ingredients

Topping

·         1 cup rolled oats (Bob’s Red Mill brand for gluten free oats)

·         1 tbsp honey or sucanat or coconut sugar

·         2 tbsp 100% pure maple syrup

·         ½ to 1 tsp cinnamon

Batter

·         ¾ cup rolled oats

·         1 cup oat flour or brown rice flour

·         1 tsp baking powder (Bob’s Red Mill brand is aluminum free)

·         ¼ tsp sea salt

·         ¼ cup ground flax seeds

·         1 medium apple diced

·         1 medium pear diced

·         1/3 cup melted coconut oil

·         1/3 cup 100% pure maple syrup

·         ½ cup unsweetened apple sauce

·         ½ cup silken organic tofu mashed

·         ½ tsp cinnamon

·         1 large free range egg lightly beaten (for egg free use 1 tbsp ground chia in 3 tbsp of water let sit for 2-3 minutes)

Preheat oven 350F and line about 15 muffin pans with muffin liners (preferably parchment that are unbleached).  Stir topping together and sit aside.  In large bowl stir rolled oats, flour, baking powder, salt, flaxseeds, diced apple and diced pear.  In another medium sized bowl stir melted coconut oil, maple syrup, apple sauce, silken tofu and egg or chia mixture.  Pour medium sized bowl mixture over oat mixture (not topping) and stir until just combined.  Fill muffin cups with batter approximately ¾ full.  Sprinkle muffins evenly with topping.  Bake 20-25 minutes until browned and tooth pick comes out clean.  Cool muffins in their pan.

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Baked Lentils and Veggies

12/10/2014

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·         2 cups of finely diced sweet potato (1 large sweet potato)

·         1 ½ cups of red or green pepper (1 large pepper)

·         ½  cup green beans broken up

·         ½ cup broccoli cut up

·         ½ cup sliced carrot

·         2 tbsp of olive oil

·         1 cup vegetable broth (preferably homemade)

·         2 tbsp fresh ginger

·         2 tsp garlic minced (2-3 cloves)

·         1 tsp curry powder

·         1 ½ cups cooked green lentils

Cook lentils as directed on package (typically bring lentils to a boil in water and simmer for about 20 minutes) and set aside.  Preheat oven 400F.  Line baking pan with foil or unbleached parchment.  Combine all vegetables in a bowl, add oil and toss.  Whisk together broth, ginger, garlic and curry powder in small bowl (add fresh pepper as desired).  Line bottom of pan with vegetables, top with lentils and pour mixture over top of lentils and veggies evenly.  Cover pan with foil and bake for 25-35 minutes or till sweet potato is soft.  Note: Any vegetable is good in this recipe.


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Baked Salmon with Lemon, Garlic and Dill

12/2/2014

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Ingredients

·         Brown rice or quinoa

·         2 fresh organic wild salmon filets

·         4 garlic cloves minced

·         2 lemons

·         ½ cup sliced dill

·         Broccoli florets and sliced carrots or baked veggies

Cook brown rice or quinoa according to package details.  Preheat oven 350 F. Line a baking sheet with foil or unbleached parchment paper.  Put salmon filets on baking sheet and cover with minced garlic.  Cut lemons in half and squeeze juice on salmon and set lemons aside.  Next cover salmon with dill and place lemons on filets.  Bake 15-20 minutes depending on thickness of salmon.  It is finished when it flakes.  In the meantime cut broccoli into florets and slice carrots and place carrots in steamer for 10 minutes and add broccoli and steam for 10 more minutes with carrots.  Serve altogether.  Alternatively to steamed veggies see our other blog post for baked veggies.

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Tofu Vegetable Stir fry with Soy Ginger Sauce

11/27/2014

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o    Brown rice or quinoa

o    1 package of organic extra firm tofu

o  Any vegetables you have.  Below is just an idea and approximation to what we use.  Makes 2-4 servings : 1 cup broccoli, 1 carrot, 1 pepper, 1 small onion, ½ cup snow peas or green beans, ½ to 1 cup mushrooms, 1 cup spinach or kale

Soy Ginger sauce

o   ¼ cup low sodium soy sauce or tamari

o   2 tbsp rice vinegar

o   3 cloves of minced garlic

o   1 tbsp of minced ginger

o   2 tsp arrowroot powder in 2 tbsp water

Start by cooking your brown rice or quinoa – see page 2 for details.  Next put 2 pans (1 stir fry pan or wok and one flat pan) on low to medium heat (setting 3-4 on typical stoves).  Place small amount of coconut oil in both pans to cover the bottom.  Cut tofu in cubes and cook to golden brown and set aside.  Cut all vegetables and put in stir fry pan.  Note: it is a good idea to start with harder vegetables and add in the others as you go (as listed above).  Once vegetables are cooked, still slightly crunchy and crisp, add tofu and turn to minimal heat.  Prepare sauce by mixing together all ingredients in a bowl.  Add to stir fry and cook until sauce thickens.  Serve tofu and vegetable stir fry over rice.

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Quick and Easy Tomato Sauce

11/19/2014

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Store bought tomato sauce just doesn't taste that good.  It is also full of hidden ingredients like gmo vegetable or soybean oils, refined sugars etc.  This is a quick and easy tomato sauce recipe that is very clean and delicious.

Ingredients

·         1 medium onion diced

·         3 cloves minced garlic

·         ¼ cup red wine or 2 tbsp balsamic vinegar

·         2 cups fresh diced tomatoes (Tip - cut stems out and toss in a food processor and pulse till diced)

·         ¼ cup tomato paste (from glass jar or BPA free can - we use Bio Italia from Centex)

·         1 tsp each of dried herbs or 1 tbsp each of fresh herbs – basil, oregano and parsley.  Can add 1/4 tsp chili pepper flakes if prefer a spicy sauce.

·         ½ tsp coconut sugar or Sucanat

·         Fresh pepper ground to taste

·         1/8 to ¼ cup raw, unfiltered olive oil

Heat a sauce pot over low to medium heat and add a small amount of coconut oil enough to coat the bottom of the pot.  Put onion and garlic in pot and cook over low to medium heat till onion is tender.  If using wine add next and let bubble for a few seconds then add everything else except olive oil.  Bring to a boil on medium/high heat and then reduce to low/medium heat.  Simmer for about 15 minutes or until sauce thickens.  Add olive oil and stir.  Puree if desired in the blender or use an immersion blender.


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Easy Slow Cooker Red Lentil Soup

11/13/2014

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This soup is great on a cold winter afternoon for lunch.

Ingredients

·         1-2 tbsp olive oil

·         1 medium sized onion diced

·         3-5 garlic cloves minced

·         2 tsp ginger minced

·         2-3 tsp curry powder

·         2 cups red lentils

·         4 cups water

·         4 cups veggie broth preferably homemade (or can use all water)

·         4 carrots sliced

·         4 cups of kale or swiss chard

·         3 tbsp lemon juice

Add all ingredients except kale or swiss chard and lemon juice to slow cooker.  Cook on low 5-6 hours until lentils split and mixture thickens.  Add kale or swiss chard and lemon juice cook for 10 more minutes. If you don’t have a slow cooker you can add all ingredients except kale or swiss chard and lemon juice to a pot and bring to a boil and simmer until thickened and follow directions above.

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Salad and Salad dressing

11/5/2014

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With salad and salad dressings there are endless possibilities.  Here's a basic salad idea and salad dressing.

Salad


·         1 cup lettuce: spinach, arugula, mixed greens, kale or boston leaf

·         1 cup vegetables: broccoli, cucumber, pepper, tomato, grated carrot, green onion

·         ½ cup protein: black beans, lentils, chickpeas, chicken, fish

·         ½ avocado for healthy fat

·         1/8 cup cheese (goat feta, goat cheese, sheep feta, sheep cheese, organic cheddar) optional

Cut vegetables and mix together.  Changing vegetables and protein makes a whole new salad.  Also, homemaking and changing the spices and vinegars for salad dressing can vary it as well.  Adding pear, apple or berries and raw nuts (like almonds, pecans, walnuts) and raw seeds (pumpkin, hemp hearts) is another option. 

Salad Dressing

·         ¼ cup extra virgin olive oil

·         1-2 cloves minced garlic

·         2-3 tbsp apple cider vinegar or balsamic vinegar

·         1 teaspoon fresh lemon juice or 1-2 lemon wedges squeezed

·         1 teaspoon Dijon mustard

·         Tamari to taste

·         Freshly ground black pepper, to taste

Add all ingredients in a bowl and whisk together.  Note: Can add spices like turmeric, basil, oregano, cumin, thyme, cayenne.  Store in jar in the fridge - oil may harden so either bring out before using or run jar under warm water to soften oil.


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Whole Rolled Oatmeal 

10/29/2014

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A very simple oatmeal.

Whole Rolled Oats/Oat Bran

·         ½ cup whole rolled oats (non-quick or oat bran)

·         ½  cup vanilla or plain organic soy, rice or almond milk

·         ½ cup water

·         1-2 ripe bananas mashed

·         Strawberries/ blueberries/raspberries (1/2 cup) and/or 1 diced apple/pear

·         ½ tsp cinnamon

Add all ingredients to a pot. Bring to boil under med - high heat. Immediately reduce heat to low - med, and let simmer 10-15 min. (until desired consistency). Note: Can add fruit after cooking if preferred. Add 1 tbsp ground flaxseeds and nuts and/or seeds after cooked.

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