So you think you know beetroot – the humble root vegetable, so often found in pantries in its pickled form since World War II.
But truly, it is so much more. In fact, it is a nutritional powerhouse now widely regarded as a superfood!
The beetroot is no stranger to the average household. Also known as “table beet”, it is one of the many cultivated varieties of Beta vulgaris and the most common variety found in Britain, North America and Central America today. In the earliest days of its consumption, the leaves were most commonly eaten by people living in the eastern Mediterranean and the Middle East.
The Romans then began to make use of the root for various medicinal purposes. Over the years, it became popular in Central and Eastern Europe for culinary purposes too. Beetroot, as we know it today, was only cultivated in the 16th century. You may be surprised to learn that modern varieties are derived from the sea beet, an inedible plant that grows wild along the coasts of Europe, North Africa and Asia.
A super-root in disguise
Unlike some of the other, better known superfoods, like wheatgrass, spirulina or acai berry, beetroot is not overtly exotic. But don’t let that fool you! What has traditionally been viewed as a boring, somewhat unappetising vegetable, is really a “super-root” in disguise! It is a rich source of both carbohydrates and plant proteins, along with a broad spectrum of vitamins, minerals and other essential nutrients (considered in more detail below). At the same time, it has a very low caloric value and is almost entirely free of fat. It is also a low-GI food – the sugar conversion process is slow, which supports stable blood sugar levels.
You can’t have failed to notice the vivid colour of beetroot – whether the deep purple, the bright yellow or the lesser seen candy-stripes! Like so many other superfoods, these colours offer a visual clue about the high level of antioxidants, carotenoids and flavonoids found in beetroot.
Vitamins and minerals
Beetroot is also rich in a broad spectrum of vitamins and minerals, contributing to its reputation as a superfood. For example, it contains high levels of folate and vitamin C (another powerful antioxidant), as well as riboflavin, niacin and thiamin, vitamin K, calcium, silica, potassium, magnesium, phosphorus, zinc and iron.
Beetroot is high in dietary fibre – both soluble and insoluble. A 100g portion “ about two or three small beetroot “ contains as much as 10% of your recommended daily allowance. Fibre is an essential component of healthy digestion and supports everything from stable blood sugar levels to natural cleanse and detox processes in the body.
More recently, much research has been undertaken on beetroot’s capacity to absorb and store exceptionally high levels of nitrate – a nutrient involved in many of the processes that are essential for efficient exercise performance, including blood flow and oxygen usage. In particular, a study conducted by Exeter University in the UK received a lot of media attention when it found that cyclists who drank a half-litre of beetroot juice several hours before setting off were able to ride up to 20% longer than those who drank a placebo blackcurrant juice. Since that study, both beetroot and beetroot supplements have been of particular interest to athletes.
Supporting health and vitality
The unique combination of nutrients found in beetroot mean that it can offer ideal support for all-round health and vitality, including:
a healthy heart and cholesterol levels
detoxification and liver function
a strong immune system
healthy homocysteine levels
normal tissue growth
healthy skin, hair and nails
stable blood sugar levels
stamina and energy levels
and healthy digestion.
Belonging to the same family as two other nutritional titans, chard and spinach, both the leaves and roots of beetroot can be eaten. Incorporate it into your daily diet and your body will thank you!
I think that most of us have experienced bad breath at some point in our lives, even if only as a first thing in the morning.
However, when it becomes a lingering problem, it can cause embarrassment and have a negative impact on a person’s quality of life when it comes to work interaction or even social life.
Identifying the cause of bad breath is often the first step towards treating this mostly preventable condition.
So, what is bad breath and what can cause it?
Bad breath, also known as halitosis, is basically an unpleasant odour emitted from a person’s mouth. It is a common problem, which can affect people of all ages. In fact, as many as 1 in 4 people are estimated to suffer with bad breath on a regular basis, although the level of its severity can vary grealtly between them.
What are some common causes of bad breath? Bad breath can be caused by a number of factors which may range from dental health and hygiene, to digestive problems and dietary choices, e.g. persistent bad breath is often caused by the smelly gases released by the bacteria that coat teeth and gums. Bits of food that get caught between the teeth and on the tongue will decay and can sometimes result in an unpleasant smell. However, strong foods like garlic, coffee and onions can add to the problem. For the purposes of this article, we will be focusing on the role of digestive health and diet in causing bad breath.
For many people, grabbing a mint or a piece of gum is their ‘go-to’ solution, as it quickly masks the problem. However, this approach often fails to address the root causes of bad breath, which for many people includes digestive problems or dietary deficiencies. In addition to that, most of chewing gums are packed full or artificial sweeteners which may not be the best solution for your overall health.
The digestive tract extends all the way from the mouth, right through to the anus. It is therefore logical that any digestive disorders (such as Irritable Bowel Syndrome, poor digestion, fermentation in the gut and putrefaction in the stomach), could result in bad breath. Similarly, if your digestive tract is overloaded with accumulated toxins, if you have a poor diet, routinely use antibiotics or have a lifestyle that is otherwise conducive to an imbalance in your bowel flora, bad breath could merely be a side effect of another underlying problem – most likely related to digestion.
In adults, bad breath is often one of the earliest signs that bacteria levels in the gut are out of balance. Dysbiosis (also sometimes called dysbacteriosis) is a microbial imbalance on or in the body; in other words, an imbalance of friendly versus harmful bacteria (and other micro-organisms, such as yeast, fungi and parasites).
When levels of friendly bacteria in the digestive system are low, partially digested food is allowed to decay, resulting in the production of foul gas (as well as the release of toxins into the bloodstream).
Efficient digestion is essential for keeping things moving in the gut. The quicker that food is broken down, nutrients are absorbed and waste and toxins are removed from the body, the better. If you suffer from constipation, have a sluggish digestive system or a high toxic load, you are a prime candidate for developing bad breath. This is because these conditions create an excess of gas in your body, and much of that gas exits through your mouth. Digestive enzymes, both produced by the body and obtained from dietary sources (in the natural whole foods, fruits and vegetables that we eat), are essential for the efficient breakdown of food. However, these enzymes can be in short supply for a number of reasons, e.g.
age: our production of digestive enzymes decreases as we age, plus we have a finite reserve of them
the cooking process: a large percentage of the digestive enzymes naturally present in foods is destroyed by heating
stress: stress inhibits all enzyme secretion
Low levels of digestive enzymes can potentially lead to excess gas formation and putrefaction in the intestines. For many, this can contribute to bad breath gases travelling through the bloodstream and to the lungs, where they are exhaled.
Whether or not you suffer from a dairy allergy or intolerance, many people find that reducing their dairy intake can help to control bad breath odours. Not only is dairy a highly acid-forming food, which is hard to digest, it can also thicken mucous in the mouth and contribute to the anaerobic environment that bacteria thrive in. This can in turn lead to the production of volatile sulphur compounds (VSCs).
Yeast overgrowth is now so common that it is referred to as a “silent epidemic”, particularly amongst women. All of us naturally have low levels of Candida growing in our digestive tract. It is only when digestion is poor, and the immune system and liver aren’t functioning correctly, that Candida is allowed to flourish. When it does, it then gradually spreads to other parts of the body (systemic candidiasis). It is a resilient and invasive parasite, which usually attaches itself to the intestinal wall and can (if left untreated) become a permanent resident of the internal organs. One of the known symptoms of Candida is bad breath. This is because an abnormally high level of fungal organisms in the intestines result in increased fermentation of the carbohydrates you eat. This then produces a variety of toxins and gases. If you want to find out more about candida, check out my blog post dedicated to Candida overgrowth.
The link between bad breath, poor diet, inefficient digestion and an imbalance in gut flora is clear. So, what can you do to support your body if you suspect that any one of these factors could be the cause?
Improve your diet: avoid foods that are hard to digest (such as meat and dairy), that are going to disrupt digestion (such as refined foods) or that are going to feed harmful micro-organisms (such as sugar). Instead, eat more probiotic-rich and fermented foods (like kefir, sauerkraut and kombucha), which can help to support your levels of beneficial bacteria naturally. Many people also choose to supplement with probiotics. In 2011, a study published in the journal ‘Current Opinion in Gastroenterology’ found that probiotic supplements can help to replace odour-causing oral microbes with beneficial varieties.
Eat more raw foods: Raw fruit and vegetables not only contain higher levels of digestive enzymes than cooked foods, they are also rich in dietary fibre – useful for ‘sweeping’ the digestive tract clear of waste, toxins and debris and keeping the digestive system healthy and regular.
Stay hydrated: Surprisingly, dehydration is one of the most common causes of bad breath. It is so simple to remedy, but many people drink far too little water throughout the day to ward off the bacteria in the mouth that are largely responsible for causing bad breath.
Consider a body cleanse and detox: Cleansing the blood and eliminating toxins from the body can help to stimulate the lymphatic system, increase the excretion of uric acid through the kidneys and boost adrenal function, all of which target halitosis at its root. Bad breath is often indicative of a system overloaded with toxins and a strained liver. Consider a colon cleanse, liver flush or full body detox!
In this modern age of processed foods and the widespread use of artificial chemicals to enhance everything from taste and appearance to shelf life, you can no longer take it for granted that you know what is in your food just by looking at it.
A good example of “hidden” ingredients are food additives. Almost everyone has heard of them, but how many people actually take the time to find out what they are, which ones appear in our food and how they might affect our health?
Well, fortunately more and more of us, especially now that the health benefits of natural living (and, more specifically, an organic diet) have become better understood and easier to obtain.
As a result, health-conscious individuals who are seeking to minimise their daily exposure to toxins and pollutants take the trouble to educate themselves about the different types of food additives out there (including their supposed risks and benefits). Over the years, there has been quite a bit of controversy about these chemicals – below are some of the “need to know” basics.
As the name implies, food additives are substances that manufacturers add to foods for any number of reasons (usually to increase profits). For example, to preserve flavour, keep the food fresher for longer and to enhance taste, texture and appearance.
However, not all food additives are bad, despite the negative connotations with the phrase. Some are actually natural compounds – for example, vinegar used for pickling and salt used to preserve meat. These additives have been used for centuries and are natural methods. Similarly, there is a common misconception that processed foods automatically contain food additives, but this is not always the case. For example, long-life milk is processed, yet it doesn’t actually require added chemicals to prolong its shelf life.
Unfortunately, the vast majority now used are synthetic or man-made and have, to a large extent, come about as a result of the increasing time constraints of modern living and the changing palates of modern consumers. For instance, the average person is looking for a snack that is either highly salted or sweetened. Similarly, in this age of competitive advertising and saturated food markets, the brighter, highly coloured food items are normally the ones that get picked. Food needs to be fun to eat, nice to look at and tasty.
The nature of the modern diet and lifestyle has resulted in fewer and fewer home-grown and natural whole foods, and an increase in the number and type of processed / refined foods. In turn, this has led to an increase in the number of additives used in foods – both natural and synthetic. It is therefore important to inform yourself about them, to help ensure the health and vitality of you and your family.
If you are unsure whether or not a product contains additives, check the label. If there are ingredients that sound like an unpronounceable chemistry experiment, they are probably best avoided! It is also important to note that some listed ingredients may contain food additives themselves, without those necessarily being specified. For example, a product may contain margarine, which in turn contains additives, but only ‘margarine’ will be listed as an ingredient on the label.
It is good practice to familiarise yourself with some of the more common food additive names, ready to identify them when out and about shopping. Below we will take a look at some of the most notorious additives – E-numbers.
E-numbers – friend or foe?
E-numbers get a lot of media attention but, once again, the reality is a little different to what is often portrayed. The phrase itself conjures up images of ‘food nasties’, but are they really as bad as we are led to believe? Well firstly, let’s look at what they are.
After an additive has been tested and approved for use in foods in Europe, it is given a classification known as an ‘E-number’ (a number with an ‘E’ prefix, e.g. E100), for the purposes of regulation and to inform consumers. In other words, it is simply a systematic way of identifying different food additives. Countries outside Europe use only the number (no ‘E’), whether the additive is approved in Europe or not.
The important (and perhaps surprising) point to bear in mind, is that even natural additives will be labelled with an ‘E’ prefix – so don’t automatically discount a food which otherwise looks healthy. Knowledge is power, so know your E-numbers!
Are food additives safe?
Common sense should lead us to think that filling our bodies with synthetic chemicals cannot be as healthy as eating a diet rich in natural whole foods . In fact, it may even be detrimental to health, for instance by adding extra burden to our toxic load.
Since the middle of the 20th century, there has been a significant increase in the use of food additives of varying levels of safety. This has, in turn, led to the introduction of a wide range of laws worldwide in order to regulate their use.
The long-term effects on the body of regularly consuming a combination of different food additives are, unfortunately, currently unknown – hence the increased need for regulation. This is largely due to the fact that most additives are tested in isolation, rather than in combination with other additives. However, some of us are more sensitive to them than others and suffer reactions as a result of their consumption which may include:
– skin irritations (itching, rashes, hives etc)
– digestive disorders (including diarrhoea and abdominal pains)
– respiratory problems (like asthma, rhinitis and sinusitis)
– allergic reactions and anaphylactic shock
– behavioural changes (such as mood changes, anxiety and hyperactivity).
Research undertaken in 2007 by Britain’s Food Standards Agency and later published by the British medical journal ‘The Lancet’, provided evidence that a mix of additives commonly found in children’s foods serves to increase the mean level of hyperactivity. Similarly, in 2008, AAP Grand Rounds (the American Academy of Pediatrics) published a study that concluded that a low-additive diet is a valid intervention for children with ADHD.
Bearing all this in mind, it is important to remember that all foods are made up of chemicals, many of which are not always ‘safer’ than those found in food additives. For example, people with food allergies and intolerances are also often sensitive to chemicals found naturally in certain foods, such as dairy, nuts or shellfish. However, it is always a good rule of thumb to opt for natural ingredients over synthetic ones and to adopt an organic lifestyle wherever possible.
Additives to watch out for
Some of the additives most likely to cause reactions include:
– Flavour enhancers: A well-known example is monosodium glutamate (MSG E621). They are commonly found in crisps, instant noodles as well as microwave and takeaway foods.
– Aspartame: This is an artificial sweetener, which is made of phenylalanine, aspartic acid and methanol (a type of alcohol). When broken down in the body, methanol forms formaldehyde, formic acid (found in the venom of ants and bees) and diketopiperazine – all quite nasty substances! Aspartame is found in diet drinks, yoghurts and sugar-free items (like chewing gum or children’s sugar free drinks).
– Sulphites: This group of additives is often found in dried fruit, desiccated coconut, cordial and wine. They have been known to trigger asthma attacks in sensitive individuals.
– Propionates: This type of additive can occur naturally in foods (e.g. certain types of cheese). They are also common in bread. The effects are dose-related and may range from migraines, bed-wetting, nasal congestion and racing heart to memory loss, eczema and stomach ache.
– Antioxidants: Don’t get confused with the naturally-occurring antioxidants found in whole foods like fruit and vegetables and which are widely used to support good health and immunity! Antioxidants in the context of food additives refer to those that are synthetic chemicals which are added to food, and may therefore have a harmful effect on the body. Examples include Butylated hydroxytoluene (BHT) and Butylated hydroxyanisole (BHA), which are added to prevent fat spoilage. They are commonly found in margarine, biscuits, crisps and muesli bars. They have been linked to health conditions such as insomnia, tiredness, asthma and even learning difficulties.
– Colours: The most common offenders in this category of additives are tartrazine (E102) and annatto (E160b). Synthetic colourings have been linked to allergic reactions, as well as learning and behavioural problems in children.
Categories of additives
Preservatives, colourings and flavourings are some of the best known additives. However, there are actually a number of other categories, each of which is tailored to a specific purpose.
– acidity regulators
– anti-caking agents
– antifoaming agents
– bulking agents
– colour retention agents
– flavour enhancers
– flour treatment agents
– glazing agents
– tracer gas
– and thickeners
I guess it all boils down to one question: does your food nourish you or just fills you?
What does PMS has got to do with Candida, you may ask. Well, in short, it could be the side-effect of Candida overgrowth alongside other very interesting symptoms like:
Now, that is quite a varied list, don’t you think? I bet most of us could tick quite a few of these symptoms.
So, how do you know if you have yeast overgrowth? If you are worried that you might have oral or vaginal thrush, it can be easily tested by your local GP by taking a swap from the affected area. If you suspect that the yeast infection is more insidious, you could try Gut Fermentation Test or Bioresonance.
NOTE: If you suffer from irritating or offensive discharges, seek advice and diagnosis from your GP as your first point of contact before deciding on the best route to deal with your problem.
What is Candida?
Candida is an opportunistic yeast with a quick ability to proliferate if left unchecked, able to increase from just 1 to 100 cells within 24hr period which can then produce another 100 cells within the next 24hrs and so on. We ALL have yeast within our intestines but its growth is usually checked by the bacteria which live in our lower digestive tract. Whenever we go through antibiotic therapy for an acute infection or if we take small doses of antibiotics on daily basis for more chronic health problems, this this yeast vs bacteria balance gets tipped over, allowing for Candida to spread out unopposed in two ways:
through direct invasion of ALL length of the gut and vagina, which is often portrayed as recurrent vaginal thrush- rings a bell?
spread of toxins to other organs via bloodstream- chronic Candidasis can lead to what we commonly know as ‘leaky gut’ and create a whole range of both physical and psychological symptoms
Other factors which may increase risk of yeast overgrowth include:
Use of contraceptive pills- due to changes to body’s natural hormone levels and cycles
Diabetes- due to increase in blood sugar
Steroids- due to their immunosuppressive character
Specific immune-suppressants used during cancer treatment
How to get rid of Candida?
Like I mentioned before, yeasts are a part of our intestinal flora so there is no talk of getting ‘rid’ of it. What we should focus on is how to reduce the levels of Candida and keep them in check so they stop being a problem to our health and wellbeing.
Bad news: no, there is NO magic pill which will go *poof* and make it go away (at least not if you don’t want a yo-yo effect). If you have extensive overgrowth of Candida, it will take some time for it to ‘die off’.
Good news: you can balance the levels of yeasts through low-carb high-protein diet, supplementation and homeopathic treatment, it works really well when dealt with as a part of contraceptive or antibiotic detox therapy.
If you’d like to find out what Nature has to offer in terms of combating the overgrowth of yeast, we have put together a list of Top 10 Herbs:
Aloe Vera- works by soothing and promoting healing of tissue, both externally and internally where it is traditionally used in cases of constipation, haemorrhoids and liver problems. Aloe Vera is believed to display antiviral, antibacterial and anti-inflammatory and so especially effective against strep, staph and Candida.
Cat’s Claw- displays antimicrobial effects for fungi, viruses, bacteria and parasites
Cinnamon- Displays a powerful antibacterial, antiviral, antifungal, antiparasitic and well as drying, warming and tonifying action. Traditionally used in treatment of diarrhoea as well as nausea, vomiting, cramping, gas and bloating.
Clove Bud- Is believed to display antiviral, antifungal and antibacterial properties, reduce gastrointestinal spasms, expel gas and bloating, improve digestion, relieve constipation and even expel parasites.
Garlic- is high in bioflavonoids and sulphur-containing compounds. Thought to help in lowering cholesterol levels, protecting the liver and nervous system as well as improving brain function and having powerful antihistamine, anti-inflammatory, antifungal, antibacterial, antiviral and antioxidant effects.
Grapefruit Seed Extract- Rich in antioxidants which can help in supporting a healthy immune response, looking after circulatory system, improving collagen formation and protecting bones, brain, kidney & liver function, whilst reducing risk of inflammation, fungal and bacterial infections as well as tissue damage.
Olive Leaf- shows a broad-spectrum of antimicrobial, antifungal and antiviral action whilst supporting the immune system Olive Leaf is believed to aid in eradication of yeast and candida and removal of toxic cellular waste
Oregano Oil – is a strong antiseptic, traditionally used in anti-Candida and anti-parasitic treatment, to loose phlegm and help in expectoration as well as improve and soothe digestion and reduce formation of gas.
Rosemary Leaf- Is a potent antioxidant which can help to detoxify the liver and nourish adrenals as well as aid in feelings of panic, heart palpitations and depression. Rosemary leaf is often used to help the feelings of poor health, fatigue and exhaustion, it can assist in recovery from long-term stress or illness and improve brain function. It is said to protect small capillaries that deliver oxygen and nutrients, improve circulation and heart health as well as inhibit the growth of Candida albicans.
Tea Tree Oil- is thought to display a strong antibacterial, anti-fungal and anti-viral action. It’s often used externally for problems relating to athlete’s foot, fungal nail infections, vaginitis and ringworm.
If you are looking for a synergistic combination of herbals, probiotics and vitamins, check out our Canditox Clease Complex
Designed to work alongside Candida diet and homeopathic or detox treatment.
We all have experienced indigestion at one time or another. Even if you are not prone to it on a regular basis, you may have noticed an uneasiness in your stomach after overindulging yourself on one occasion or another, like after family gathering, Christmas, Birthday parties and so on…
There are many reasons for indigestion, from occasional overindulgence as mentioned above, through stress, fatigue and overall poor diet or even parasites and fungal infections.
How do I know if I have indigestion?
Indigestion is usually diagnosed based on symptoms which most often include:
Heartburn and heaviness
Fatigue and feeling of dullness
Note: If you suffer from a severe, chronic indigestion, it could be a sign of a stomach ulcer or inflammation which could have a negative impact on your whole digestive tract.
Best options to remedy indigestion
Widely-advertised antacids suppress the production of stomach acid. The main issue here is that they tend to create what is commonly known as an ‘acid-rebound’ effect where your body produces even MORE acid than it did before (talk about a vicious circle!). In addition, they often contain aluminium salts which may add onto the heavy metal toxicity of your body which comes with a whole new array of problems.
So the question is: will it be the proverbial last straw which broke the camel’s back? How much more can your body take?
What are your other options?
Homeopathy can be very effective in dealing with both chronic and occasional cases of indigestion. The key lies in matching the correct remedy to your experience, i.e.
If your indigestion is linked to overindulgence in alcohol, stimulants or rich & spicy foods (as in a post-Saturday Night Out syndrome with an added hangover) then you could seriously consider taking Nux Vomica- a remedy most commonly used when the food lies on your stomach like a stone, you have an acid or bitter reflux and feel overall chilly.
If you simply suffer every time you eat something too fat, you could look at getting a dose or two of Pulsatilla or Carbo Veg. The difference here is that Pulsatilla can still taste the food they ate for ages afterwards whilst Carb Veg will have a lot of burps and feel tired and sleepy.
If you are not a fan of antacids yet your indigestion in of a long standing, you could take Nat Phos, a biochemic tissue salt which is widely-known for its acid-calming properties with NO acid-rebound effect!
There are also plenty of herbal options, depending on the type of indigestion you are experiencing, e.g.
Anise- traditionally used in order to relieve indigestion with a lot of mucousy reflux and to improve appetite
Artichoke- considered as a liver supporting herb, usually taken for abdominal pain, heartburn and bloating
Cayenne- most commonly used by people with sluggish digestion and metabolism
Chamomile- ideal for cases of ‘nervous’ stomachs with a lot of cramps and gas
Gentian- commonly used to stimulate stomach and gallbladder secretions in cases where there is too little stomach acid
Geranium- traditionally used to decrease acidity, relieve pain and help in healing ulcers
Liquorice, Slippery Elm & Marshmallow- most useful when dealing with inflamed stomach lining due to their promotion of a protective mucous
Peppermint- most commonly used to neutralize excess acidity and spasms
If you are looking herbal and food supplements which were specially selected in order to provide support for digestion, why not visit our online store?
If you would like to address the way your body is reacting to certain foods or bring balance back to your digestion rather than taking temporary measures, you could try bioresonance or homeopathic treatment.