BEATRICE LEVINSON
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What are hormones?


Hormones are chemicals produced by the endocrine glands that carry a message from one cell to another. In fact, only a small amount of hormone is needed to make a change in cells metabolism. Our bodies have hormone receptors everywhere, so we are very sensitive to changes in our hormones … and I know that you ladies… know that ! 


Scientists are now aware that exogenous (external) chemicals have similar effects (mimics) to some of our natural hormones, and therefore affect our bodies, just as our endogenous (body made) hormones do.

Why do we see so many hormonal imbalances in women today?     

Hormonal problems are caused by many things: The first cause is endocrine disruptors (phthalates, pesticides, chemical fertilisers, heavy metals, Teflon, chlorine, benzene, formaldehyde, or parabens). The second cause is lifestyle (poor diet, lack of exercise, lack of sleep, or chronic stress, etc.). Other very common causes are blood sugar imbalance, lack of essential fatty acids (fish oils), and digestive issues, which are excessively frequent. Finally, we must always think about the liver in any kind of hormonal issues, because the liver is the one that manages hormonal fluctuations. Adrenal fatigue, thyroid problems, and neurotransmitter imbalances are also related to hormonal disturbances. It really takes a holistic approach to get our hormones in balance. 

What are the symptoms of hormonal imbalances?

They are so many, but just to name a few: 

– Irregular, and/or heavy periods, cramps, sore breasts.

– Mood swings such as irritability, anxiety, depression and obsession.

– Insomnia or poor sleep quality

– Headaches and migraines

– Water retention and weight gain

– Hot flashes and night sweats

– Fatigue and exhaustion

– Hair loss and brittle nails

– Cold extremities or lack of circulation

– change in skin elasticity 

– PCOS (Polycystic Ovarian Syndrome) and endometriosis

– Fibroids and cysts

– Decreased libido

– Infertility or difficulty maintaining a pregnancy

– Vaginal dryness

– Brain fog and lack of concentration

– Bladder weakness 

Menopause 

Pre-menopausal symptoms can begin 10-15 years before menopause. The official age of menopause is 51, and when there is no more menstruation for at least a year. It is normal for hormone levels to decrease with age. However, if you test hormones correctly, you will often find that there is an oestrogen dominance, which means that the hormones are no longer balanced, and this is what will give you a whole range of symptoms.

When hormones are balanced, they have anti-inflammatory properties, meaning that we tend to be more inflamed after menopause.  

On the other hand, the adrenals glands (rarely discussed in allopathic medicine, but much in functional medicine) are an integral part of our hormonal system. If they are healthy, they will ease your transition to menopause. If they are not, many of the symptoms listed above are likely to occur. 

How do you test your hormones?

You can ask your doctor to order a blood test to check your hormone levels. However, it will only measure the hormone levels on the day you take the blood sample. We know that our hormones fluctuate daily. For this reason, in functional medicine, we prefer to test hormones by saliva and at home, which allows us to take several samples at several days interval, during an entire cycle if the woman is still menstruating, or over a few days if the woman is menopausal. 

If you would like to know more about how to be tested, please feel free to talk to me directly. 

A natural approach to hormonal imbalances:

To balance your hormones, you must first work on a good foundation: 

  • Eating healthy food
  • Healing the gut (broths) and feeding your gut flora with lacto-fermented foods.

–  Treat blood sugar imbalances.

–  Take care of your adrenals.

  • Eliminate inflammation caused by food intolerances, infections, heavy metals, chemicals, and/or stress.
  • Help brain and neurotransmitters with essential fatty acids. 

Finally, if needed, you can use food supplements such as chaste tree, phosphatidyl serine, borage oil, etc., BUT there is no substitute for proper testing and individual recommandations by a health care practitioner. 

Yours in health, 

Beatrice 

Sugar is one of the five flavors (sour, bitter, sweet, salty, umami); breast milk is sweet, so it is part of nature, but then why would it be so bad for our health? 

The first reason is that sugar is present in too many foods (salad dressing or bread rolls for example), and in different forms. These different forms of sugar are often highly processed, and have nothing to do with healthy food. This is why I call sugar “Public Enemy No. 1”. 

One of the biggest example is high fructose corn syrup issued from GMO wheat or corn. There is of course white sugar, which is extracted from sugar beets (GMO) and sugar cane (GMO), which is then refined and bleached. Brown sugar (or Cassonade) is also extracted from sugar cane or sugar beet, the only difference is that it is not bleached, so this makes very little difference from white sugar. 

The only acceptable sugars that you can use sparingly are unrefined sugars, either from sugar cane (not genetically modified), therefore rich in minerals, such as Rapadura sugar, or molasses, honey, and maple syrup if they are not heated, refined or pasteurised.

It is important to know that all these sugars, even natural and of good quality, have however a rather high glycemic index, and induce a significant secretion of insulin. Insulin is a hormone that transports sugar and stores it in the muscles, liver or fatty tissue. Therefore, diabetics or pre-diabetics should be careful not to consume sugars, even if they are the unrefined kind.

Sweeteners, such as aspartame, Sucralose, saccharin, or Acesulfame K, although they have a glycemic index of zero, can cause other types of problems, such as headaches, dizziness, fatigue, epilepsy, tachycardia, vision problems, panic attacks, and joint pain. So I don’t recommend them at all!

Finally, there are other forms of “artificial” sugars such as maltitol, sorbitol, xylitol, and erithrytol. They contain no calories, have a very low glycemic index, and do not stimulate insulin. On the other hand, they are not absorbed by the intestine, so they irritate it, and can cause diarrhoea. 

Stevia is the only sweetener I recommend. It is extracted from the Stevia Rebaudiana plant, native from South America. It contains zero calories, has a glycemic index of zero, and does not cause any insulin secretion. A small drawback is that it has an aftertaste that some people do not like at all.

We must not forget that alcohol is a pure sugar, that it increases insulin very quickly, and remains a great disrupter of blood sugar levels, leading to weight gain, diabetes, cardiovascular diseases, etc.

Carbohydrates, even if they are not sweet to the taste, remain complex sugars, and also increase the sugar and insulin levels in the blood. They contribute enormously to diabetes, obesity, cardiovascular disease and inflammation. If they are refined, it is worse, but as for saying that complex sugars are good for you, no, not really ! 

What are the harmful effects of sugar on your health? 

  1. Increased insulin: when insulin rises, it contributes to fat storage; it raises cortisol, which leads to disorders such as depression, anxiety, panic attacks, insomnia, and/or hyperactivity. Insulin increases appetite, especially for sugar. It also increases leptin resistance, which is a satiety hormone. It makes the blood sticky, which leads to cardiovascular diseases. It stimulates cancer cells, inflammation, and oxidative stress, which plays a role in Alzheimer’s disease.

2.  Induces inflammation: “the two biggest causes of inflammation in the 21st century are sugars (including carbohydrates) and food intolerances (especially gluten)” – Dr. Mark Hyman.  

3. Faster ageing: Cells that clump together prevent proper circulation and nutrition to the tissues. The body is malnourished, lacks oxygen, and becomes weakened.

4. Effects on the brain: Alzheimer’s disease is also called Type 3 diabetes. 

Depression, anxiety, insomnia, OCD, hyperactivity, Parkinson’s disease and dementia are all linked to high blood sugar. 

5. Obesity: due to overconsumption of “hidden” sugars and insulin resistance.

6. Cardiovascular diseases: sugar is a major irritant for the arteries, which creates plaque and  lead to heart attacks and/or strokes.

7. Diabetes: Type 2 diabetes is totally linked to obesity and excessive consumption of sugars, sweeteners, and carbohydrates (especially refined).

What can you do to avoid developing diabetes/too much sugar? 

Nutrition is of most importance: Eating three times a day, every day, has the most impact on your health! Reduce sugar and carbohydrates; increase fats (butter, cheese, duck and goose fat, olive oil), avocados, fatty fish, and quality pasture-raised meats; eat vegetables, eggs, and only a few fruits (because fruit is still a form of sugar).

Get moving: Exercise, walking, gardening, etc. allow your muscles to use the sugar you consume.

Avoid hypoglycemia, which fatigues the pancreas and leads to diabetes later on. 

Take care of your liver: The liver converts sugar into glycogen and stores it. Glycogen is secreted by the liver when needed (at night, and between meals).

Some supplements can help you regulate your sugar level: chromium, vanadium, zinc, lipoic acid, carnitine, CoQ10, cod liver oil, magnesium, B vitamins, etc. This plant, called Gymnema Sylvestris reduces the desire for sugar… but no supplement will ever replace a low-sugar, low-carb diet! It is the key to your longevity, your weight, and your health in general. 

How are you doing? How is the new year going for you?

For my part, I spent my last week teaching classes. I now have 4 groups: two online, and two in person. It’s a real pleasure to share my knowledge with those who want to learn. 

I will launch pretty soon an English version for those of you that would like to join me – stay tuned ! 

Today I want to talk to you about probiotics. I am asked almost every day: which probiotic should I take? What dosage? How long should I take them?

The first natural source of probiotics is lacto-fermented foods. What are they? These are foods that are left to marinate in their juices, in a hermetically sealed jar with salt and spices. Classically, we marinate vegetables such as cabbage (like sauerkraut), but we can ferment any vegetable such as carrots, radishes, beets, garlic, etc. and even fruits, (from which we will obtain chutneys).

Later on this week I will give you my recipe for fermented grated carrots. It’s delicious, easy, and a great way to get started, if never fermented food before.

But did you know that sourdough bread is also a fermented food? It is simply a matter of fermenting flour, mixed with water and salt.

What about salami? smoked ham? coppa? They too, are fermented food either in a brine or simply dried out with spices, which allows to preserve them.

Of course, let’s not forget cheese, which is the king of fermented food  made with raw milk, ferments, or rennet. France… as you know if the King for cheese, and we have some 2,380 different cheeses. I am always amazed of how many different cheeses we can produce with only 3 kinds of milk: cow, sheep, and goat! 

However, if you don’t have time to ferment your vegetables, fruits, meats, and milk… Or if you can’t tolerate dairy products, even fermented, then what would be the best source of probiotics? As there is a plethora on the market, how do you find your way around?

As a naturopath, I’m always on the lookout for quality supplements that are sufficiently dosed and sold by serious (and friendly) compagnies. For more than 20 years now, I have used Designs For Health products, because they manufacture their products based on scientific research. They offer several types of probiotics, so without knowing your individual state of health, I would recommend ProbioMed 50: 1 capsule per day. This will cover your basic needs for a good probiotic with 50 Billion CFU per capsule. 

If this works for you, you may notice better digestion, more energy, less gas, bloating, or constipation, etc. The list of benefits is long and individual. In this case, you can take it every day for a long long time (months or years) since we all need to feed our little flora.

Iit’s worth a try, and it can’t hurt you, unless you suffer from SIBO: Small Intestinal Bacterial Overgrowth. In that case, I recommend Probiophage DF from Designs For Health, in order to reduce the proliferation of unfriendly bacteria in the small intestines. 

To order these from Designs For Health, go to: www.designsforhealth.com and enter my practitioner code: BeatriceLevinson (all attached, with capital B and L).

I consider the intake of a good probiotics as an essential step to better health, as it will affect your entire body systems : cardiovascular, hormonal, digestive, metabolic, etc,. 

Please give me your feedback if you decide to try them, but email, text message, or comment, to share your experience, or ask me questions.

Yours in Health, 

Beatrice

You may wonder if you are reacting to some foods, or even to a combination of foods. There

are many laboratories that can assess you via blood test, but there are also usually quite

pricy. There is however, an easy homemade and free test, that might help you determine if

you do have an intolerance or sensitivity to food. I am talking specifically about sensitivity

and NOT about severe anaphylactic allergic reactions. This test is called the Home Pulse

Test or Coca test (from Dr. Arthur Coca, MD).

  1. Avoid the suspected food for at least 4 days.
  2. Eat a moderate amount of the suspected food on an empty stomach. Consume noother food within the previous 2 hours (drinking water is fine).
  3. Measure pulse rate (beats per minute) before, and 5-10 minutes after eating thefood in question.
  4. Calculate the difference in pulse rate. If your pulse rate went up more than 10 beatsper minute, then you probably have an intolerance to this food, even if you do not identify any other symptoms.

Food intolerances or sensitivity, besides increasing your pulse rate, lead to numerous effects and symptoms on the body, just to name a few: headaches, skin rashes, pimples, acne, asthma, chronic infections, fatigue, insomnia, adrenal fatigue, thyroid disorders, joint pain, auto-immune diseases, liver dysfunction, diabetes, heart diseases, hormonal imbalances, digestive issues (bloating, gas, diarrhea, constipation), brain fog, depression, anxiety, lack of concentration, ADD, ADHD, and even contribute to autism, Alzheimer, and Parkinson. So, you can understand why identify these foods, is one of my major tools to help patients, and doing this home test, could be a very important step into your healing journey.

Once food sensitivities are identified, you will need to follow a specific diet such as the GAPS diet, and work at the same time, on healing and sealing the gut linings. It may take between 6 months to 3 years to heal, but that’s OK, because you will eat a lot of nutritious and delicious foods including what I call the GAPS healing foods which are broth, fermented food, animal fats, and organ meat. These four categories of food are ESSENTIALS to your healing process. You will also eat all fresh fruits and vegetables, all meat, fish and shellfish, and nuts and seeds. You will avoid completely all sugars (except raw honey), all carbohydrates, and all refined/denatured food.

Of course, specific supplements may also be needed to contribute to your healing journey, and this needs to be determined by your health practitioner, but starting with removing offending food is a MUST. So, here you go: do you COCA test… you know what I mean… Not the drink, hum!!!

Yours, in health,

Beatrice

Hello friends,

This newest mutated form of COVID although not as virulent, seem to be very contagious. As such many of my patients and friends are sick with high fever, cough, fatigue, body aches, and headaches. Not only they suffer, but they also need to stay isolated from their family during the Holidays, which is not fun at all.

Today’s Mercola newsletter heading was, “Quercitin, an alternative to hydroxycholoquine”, so I thought I would share the protocol, that Front Line Critical COVID-19 Care Alliance’s offers for COVID-19 infections:

250 milligrams of Quercitin twice a day

+ 100 mg of zinc

+ 500 to 1000 mg of vitamin C twice a day

Quercetin is a flavonoid found in a variety of fruits and vegetables, such as onions and shallots, apples, broccoli, asparagus, green peppers, tomatoes, red leaf lettuce, strawberries, raspberries, blueberries, cranberries, black currants and green tea.Quercitin has numerous properties such as being Anti-inflammatory —

This is in part responsible for quercetin’s cardiovascular benefits. It also had Anti-allergy activities (inhibits release of histamine and other allergic substances); and Quercetin helps zinc to enter into your cells, which makes it a powerful anti-viral — It’s been found to reduce replication of many viruses, including HIV, hepatitis C, enterovirus 71, porcine epidemic diarrhea virus and SARS-CoV-2.On top of that, Quercitin may inhibit SARS-CoV-2 spike protein to ACE2 receptor.

By binding to the ACE2 receptor and the spike protein interface, quercetin inhibits viral attachment and entry into the cell.This seems like the perfect Natural Supplement to use if you get infected by ANY kind of viruses, or even to prevent it.

I hope this is helpful, and I wish you a Super Happy New Year!

Yours in health, Béatrice

Yes, it is possible to avoid winter illnesses ! 

This particular time of the year has many of you wondering about the holiday season. Can you give your frail grandmother a hug, or can you visit your cousin with a weakened immune system? Obviously I can’t answer for you, but here are my tips, which are essentially about prevention… and that’s the most important part, in my opinion.

How to prevent infectious diseases (COVID, flu, colds, etc.)?

1. The first thing to do is to eat well, and specifically, you must eat good saturated fats (butter, goose, duck, or pork fat), proteins (meat, eggs, fish, shellfish), and fermented foods such as sauerkraut, and facto-fermented vegetables at every main meal.

This type of foods provide a solid and essential foundations for the proper functioning of your immune system.

On TOP of that, you can add fresh homemade vegetable juices, spices, fresh or dried herbs, sea salt, and of course the famous homemade meat broths (chicken, beef, mutton, veal, turkey, or fish), essential for their mineral and collagen content.

A BIG BIG PLUS is to eat organ meats once a week! These foods are super rich in nutrients (vitamins A, D, K2, B12, B9), iron, magnesium, etc., all of which are essential for your immune system.

This so-called Traditional diet, as described by Dr. Weston A. Price, DDS can correct long-standing nutritional deficiencies (even those of previous generations!). It is the most powerful and effective tool for boosting your immune system, and allowing your body to repair itself on a daily basis.

2. Second thing: implement what I call the 4 Pillars of Natural Health, which are:

– Movement: regular exercise, deep breathing, regular massage, or practice Shiatsu, yoga, Tai Chi, or QI Gong…find what suits you best. 

  • Good Quality Sleep which is essential to good immunity.
  • Hydration: not only with water, but also with minerals, that you find in sea water called Quinton.
  • Avoid sugars, alcohol, bread, pasta, rice, potatoes, refined foods, denatured foods, hydrogenated oils, additives, dyes, and industrial dairy products, which will clog up your detoxification system. 

3. You can support your body fight even further with Natural Remedies such as propolis, royal jelly, and Vitamin C, as well as essential oils such as thyme, rosemary, or cinnamon. These oils are all antibacterial, antiviral, and anti-fungal.

Finally, if you get sick, don’t hesitate to use good old-fashioned remedies: thyme tea, warm lemon juice, garlic, elderberry syrup, and honey. And PLUS… of course again: make good broths. You also want to increase sweating, by taking a hot bath with Epsom salts, which will help your body to kill viruses and bacteria. Most importantly, let the fever do its work; fever is your friend as heat kills bugs! 

If despite all of my advices, you get sick here is what to do:

  • Take 2 tsp of colloidal silver every 2 hours, at the onset of the sickness. 
  • Take 2000 mg of vitamin C, 2-3 times a day or up to bowel tolerance (reduce the dosage if you get diarrhoea). 
  • Take Biocidin from Bio-botanical Research: 2 capsules three times a day. 
  • Drink meat/bone broths all day. 
  • Make herbal teas of grated ginger, lemon, and honey.
  • Rinse your nose with water and salt (Neti pot) several times a day. 
  • And rest!!!

In conclusion, the best way to avoid winter illnesses is to focus on a healthy lifestyle, and especially a healthy diet. Viruses have always existed, and they will always exist. Fear is the enemy of immunity. Live your life, enjoy your family, share good times! Your body will do the rest!

For more information, visit my blog: www.beatrice-levinson- gaps.com

Yours in health, 

Beatrice 

  1. The big myths:

We hear a lot of false things about nutrition today. Here are the biggest myths. For example, that saturated fats are dangerous, they clog the arteries, and make you fat, this is not true. Also, that salt is bad and raises blood pressure or that cheese raises cholesterol is not true! It is often said that the more fiber you eat, the better, but not always! It is said that sauces are bad for your health but it depends, if they are without added sugar they are not bad! During this period we can hear for example that red wine is good for health? Obviously, this is not true! It is important to know that not everything is a question of calories and that the vegetarian diet does not contribute to longevity! Finally, when we say “a little deviation doesn’t hurt anyone”, well, it depends!

  1. The big problems of the food industry:

There are many.. like genetically modified foods: 90% of wheat, corn, soy, rapeseed and now papaya, beet, etc.. pesticides, insecticides, fungicides. The lack of minerals, vitamins, other micronutrients. There is too much sugar: corn syrup, sweeteners but also over-oxidized oils (overheated) are rancid, then deodorized! Pasteurized products are dead food. Finally, glutamate is everywhere (bouillon cubes, prepared sauces, spices, etc.) CCL: Modern food = empty calories: little fat, little protein, little salt, little red meat, no offal, but full of sugars, full of hydrogenated oils, pesticides and heavy metals!

  1. What is a good and healthy holiday meal?

First of all, you have to choose real food: butter, fresh cream, duck fat, homemade sauces made with cooking juices (rich in nutrients). We should avoid all prepared food and prefer homemade food! It is necessary to eat organic and/or local food from small producers: go to the markets. You can prepare (wild) meat or fish: poultry, roasted meat, dishes in sauce (without flour) + vegetables. Also, you can eat seafood (rich in minerals), foie gras, blood sausages, pâtés, terrines, rillettes, etc.

Don’t forget the basics: broths for minerals, animal fats for the brain, fermented foods for digestion, animal proteins for cell renewal, and vegetables for cleansing.

  1. My holiday meals:

Here are some examples!

  • For appetizers : Mixed vegetable or fruit juices; organic wine or champagne; various nuts, fish eggs on gluten-free bread, olives, pickled garlic, pickled anchovies, smoked trout, wild smoked salmon, raw salmon (Gravelax); fish eggs.
  • Oysters and other seafood
  • Foie gras; gourmet salads (without bread)
  • Game in sauce; duck breast in sauce, stuffed turkey, capon, goose…
  • Celeriac purée, cauliflower rice, sweet potato gratin.
  • Cheeses
  • If bread is needed: gluten-free or flower bread is preferred
  • Fruit desserts, crème brûlée, chocolate desserts (gluten-free).
  • Finally, everything is homemade, with little/no sugar, favoring the ketogenic or GAPS diet.
  1. Conclusion:

Everything is individual, you have to keep a certain discipline while allowing yourself some deviations with knowledge; don’t drop everything and everything depends on where you are in your program. Pain is always a motivating factor. If you gain weight, get back on your diet immediately.

To help you: fasting, charcoal, green clay, Nux Vomica, Desmodium, dandelion, peppermint E.O., ginger, cider vinegar, Betaine HCL, enzymes, vegetable juices, and enemas.

Happy Holidays!

  1. What is the thyroid?

The thyroid is called the master gland of the body. It is the largest of the 7 endocrine glands in the body and is located at the base of the neck.

  1. Functions of the thyroid gland

First of all, it controls the rate of energy production and progesterone receptor sites. It affects bone mass and controls cholesterol. This gland regulates body temperature. It plays a role in phase II liver detoxification and red blood cell production and reduces gastrin production, which leads to hypochlorhydria. In children, controls the growth rate. It is a gland that influences the activity of neurotransmitters, gastrointestinal transit time. Finally, it participates in thermoregulation and contributes to hot flashes.

  1. How does the thyroid perform its functions?

The thyroid produces the hormones T4 (93%) and T3 (7%) mainly, (but also T2, T7). T4 must be converted to T3. This conversion is mainly done in the liver and requires selenium. T4 and T3 circulate in almost all cells of the body. Thyroid hormones deliver specific messages to organs and cells, and thus control their functions. For various reasons, the body may have difficulty converting T4 to active T3.

  1. What affects thyroid function?

There are different reasons. Environmental toxicity: pesticides, insecticides, chlorine, fluoride, mercury, lead, aluminum. Radiation: cancer treatments, but also X-rays (dental, lung, and airport security machines). Also, estrogenic peaks: either naturally produced by the body or by exogenous sources such as plastics. When you eat estrogenic foods: soy, raw cruciferous vegetables, low animal protein diets, hydrogenated or trans oils, rancid oils. It is also possible that it is gluten intolerance: There is a frequent correlation between gluten intolerance and Hashimoto’s disease. Blood sugar irregularities: Very common stressors contributing to gastrointestinal dysfunction and thyroid problems. Finally, vitamin D deficiency, infections and inflammation of the intestinal wall: common causes of thyroid disease but also stress.

  1. Diseases of the thyroid
  • Hyperthyroidism: Excessive production of hormones: Graves’ disease or Hashimoto’s disease, 2 autoimmune diseases with opposite effects.
  • Hypothyroidism: Deficiency of thyroid hormones; very common and not well recognized unless symptoms are severe; most hypothyroidism is due to Hashimoto’s disease.
  • Thyroiditis: inflammation of the thyroid gland due to a virus or bacteria, sometimes due to medication, or shocks to the throat, and also during pregnancy.
  • Nodules: present in cases of hyper or hypothyroidism; mostly benign.
  • Goiter: often composed of several nodules; lack of iodine can cause goiter as well as an increase in TSH (Thyroid Stimulating Hormone). The goiter develops over many years.
  • Thyroid cancer: usually develops very slowly.
  1. Symptoms of thyroid dysfunction:

The most common are fatigue, dry and brittle nails and hair; dry skin, low basal temperature. Edema may be encountered, especially of the face. There is also a loss of the outer third of the eyebrows, weight gain even when eating little, headaches in the morning that fade during the day. There is often a case of constipation and extreme sensitivity to cold, poor circulation, muscle cramps at rest and finally, repetitive infections and long recovery time.

  1. How to be tested properly?

A complete thyroid test includes:

  • TSH
  • Total Thyroxine (TT4)
  • Free Thyroxine (FT4)
  • Total Triidothyronine (TT3)
  • Free Triidothyronine (FT3)
  • Thyroid Peroxidase Antibody (TPO Ab) for Hashimoto’s
  • Thyroglobulin antibody (TGB Ab) for Hashimoto
  • TSH antibody (TSH Ab) for Graves’ disease
  1. Treatments

Treatment must always be individualized. It is always necessary to work on the digestive system and the adrenals as well. Often it is better to balance the immune system (Th1 – Th2) with vitamin D, gluthatione, probiotics, vitamins A, E, colostrum… Sometimes medication is necessary because the thyroid can no longer function by itself. Finally, iodine is a natural remedy but to be used with caution because it can aggravate some cases of autoimmune thyroiditis.

  1. What is Cholesterol?

Cholesterol is a steroidal alcohol, 80% of which is produced by the body: the liver, intestines, adrenals, and gonads. The remaining 20% is provided by food. A diet rich in cholesterol leads to a reduction of cholesterol produced by the body and vice versa.

  1. HDL – LDL – Triglycerides

HDL Lipoproteins transport cholesterol and triglycerides from the arteries to the liver where they are eliminated. Commonly called “good cholesterol”. LDH Lipoproteins transport cholesterol and triglycerides from the liver to the arteries. Commonly called “bad cholesterol”. Triglycerides are derived from fatty acids (saturated and unsaturated). High triglyceride levels correspond to the consumption of carbohydrates and starches = weight gain!

  1. Properties of Cholesterol

Cholesterol is essential for protecting the fluidity and permeability of cell membranes, so that they remain watertight. It is essential for cells to communicate with each other. Cholesterol is present in every cell, every tissue, and every organ and repairs scars. It is a precursor of vitamin D. Cholesterol is also a precursor of steroid hormones: sex hormones (progesterone, estrogen, testosterone), but also adrenal hormones (cortisol, DHEA, aldosterone) and bile salts which are absolutely necessary to digest fat. Cholesterol is an antioxidant, 20% of the myelin (white substance of the spinal cord and brain) is made of cholesterol and 25% of the total cholesterol is used by the brain: memory, mood and cognition. Finally, cholesterol is anti-inflammatory.

  1. What happens if we are deficient in cholesterol?

We can be subject to diabetes, cardiovascular, mental and autoimmune diseases. The risk of obesity increases as well as osteoarthritis, muscle fatigue, blood pressure and therefore also cancer. It can also cause chronic pain, a weak immune system and gallbladder problems. Finally, hormonal imbalances can be encountered… and much more!

  1. Foods rich in Cholesterol

First of all, Caviar is the richest source, cod liver oil is an excellent source of cholesterol. Also, egg yolks, butter or fish and shellfish from cold seas: salmon, sardines, mackerel, shrimp, crabs, lobster. As for meat, it is found in pork fat, beef, goose, duck, bacon, butter, clarified butter (ghee) and offal: liver, kidneys, tongue, brain, sweetbreads.

  1. Why do cholesterol levels change?

Cholesterol levels change with the seasons, after surgery/dental surgery, when you have an infection, when you are stressed, as you age. Cholesterol is a healing agent that is sent to you when you need it. It is best not to interfere with this process.

When cholesterol rises, the real question to ask is why?

Certain herbal treatments, red yeast rice, dietary changes, vitamins can reduce cholesterol – Why? Because they help the body to eliminate devastating agents from the body such as free radicals, bacteria, heavy metals, toxins, etc.

  1. What about Atherosclerosis?

Atherosclerosis is an inflammatory disease. Inflammation begins with an injury to the blood vessel created by either viruses, parasites, free radicals, bacteria, allergens, hydrogenated oils, glucose sugar, tobacco, alcohol, intense stress, etc. The injected cells invite the white blood cells to come and destroy and clean the invaders present in the arteries. When the vessel is cleaned, the inflammatory process stops, leaving the cells to repair themselves. This is a normal process. In atherosclerosis this inflammatory process never stops (until the invaders are removed), so the wound never heals, and a deposit called plaque develops over the wound. Arterial plaques are composed primarily of calcium, fibrous repair tissue, enlarged white blood cells filled with debris, unsaturated fats (74%), and damaged and oxidized saturated fats. Plaques are comparable to an accumulation of pus under an infected wound. Eventually the crust of the plaque breaks off, and all these deposits float in the arteries like lava in a volcano. The blood coagulates, causing thrombosis, and the arteries become blocked = Heart attack or stroke.

  1. Conclusion

If cholesterol levels are rising, the real question is why?

Inflammation must be avoided at all costs:

Eliminate all trans fats, hydrogenated oils, sugars, corn syrup, processed foods, allergenic foods (soy, dairy, gluten, alcohol…). Reduce exposure to chemicals: cosmetics, household products, chlorine, fluoride, unnecessary medications, heavy metals, etc. Also, manage stress, stop smoking, stop drugs, reduce sugar consumption. It is necessary to treat underlying infections (dental, virus, bacteria, candida…) and repair the intestinal wall if it is porous and rebalance the intestinal flora. We will think of rebalancing the hormones (sexual and adrenal), eating saturated fats (butter, cream, goose, duck, pork) and foods rich in cholesterol. Above all, exercise and sunbathe!

The consumption of non-oxidized saturated animal fats and the cholesterol level have nothing to do with cardiovascular diseases. It is the inflammatory process due to the above mentioned reasons that causes it.

First of all, what is gluten?

It is a protein found in grains such as wheat, wheat, kamut, spelt, rye, barley, and triticale (a hybrid of wheat and rye). The gluten makes these flours easy to use for bread and pastries. If you try to use a gluten-free flour, your cakes will crumble. Gluten acts as a “glue” to keep cakes and breads together and from crumbling.

Difference between celiac disease and gluten intolerance.

Celiac disease is the only disease related to gluten intolerance officially recognized by allopathic medicine. This disease is diagnosed by a blood test revealing positive antibodies against transglutaminase, and by a biopsy of the small intestine. When both tests are positive, the diagnosis is made and is called celiac disease. This disease affects between 0.7% and 2.0% of the world’s population (1), with a prevalence in Northern European countries. The symptoms of celiac disease are mostly digestive: chronic diarrhea, abdominal cramps, weight loss, but also pallor, anemia, and nutrient deficiencies due to lack of absorption by the small intestine.

Gluten intolerance, on the other hand, is much more common, affecting about 30% of the population (2), and can manifest itself in hundreds of symptoms, sometimes related to the digestive system, but much more often related to other parts of the body. In fact, two thirds of people with gluten intolerance do not have digestive symptoms (3), but suffer from depression, anxiety, insomnia, mood swings, and also many autoimmune diseases such as rheumatoid arthritis, multiple sclerosis, or Lupus. Many also suffer from symptoms on the autism spectrum: dyslexia, Asperger’s syndrome, obsessive behaviors, stereotyping, attention deficit, behavioral disorders, social disorders, and of course autism.

Practitioners of alternative medicine, of which I am a part, recognize that there is a real epidemic of illnesses due to gluten intolerance, and unfortunately today, these patients are not recognized as such by the allopathic medical current. This leads to confusion and misunderstanding for many people who think they have gluten related disorders, but when they talk to their doctor, they are not heard.

The symptoms related to gluten are enormous:

There is behavior: Autism, ADD, ADHD, dyslexia, learning problems with writing… Autoimmune diseases (Hashimoto’s, Multiple Sclerosis), food and environmental allergies, chronic fatigue, hormonal disturbances. We also observe cases of chronic anemia, chronic respiratory problems: bronchitis, asthma or chronic skin problems: eczema, psoriasis, dermatitis. To go further, cases of brain diseases are sometimes detected such as: depression, anxiety, Alzheimer’s, Parkinson’s… And chronic digestive problems: acid reflux; Crohn’s disease; colitis, bloating, constipation, diarrhea, indigestion…

Why such an epidemic?

Many patients wonder and do not understand why so many people now, more than ever, have reactions to gluten. Indeed, there are several reasons:

  • Gluten is added as a stabilizer to products such as ketchup, mayonnaise, ready-made meals, ready-made sauces, and even French fries!
  • Modern wheat contains about 80% gluten compared to old-fashioned wheat which contained only 50 to 60%.
  • Unleavened bread contains more gluten and other difficult to digest molecules that irritate the digestive system.
  • More and more patients have a porous small intestine, which creates intolerances.

What is a porous intestine?

The small intestine is the organ that allows us to absorb nutrients and be nourished. The wall of the small intestine is covered by a thick layer of a mixture of bacteria, viruses and yeasts, which protect it from invaders. This is the intestinal flora. If the small intestine is irritated by foods that we do not digest properly, such as gluten, then the poorly digested gluten molecules disturb the intestinal flora. The intestinal flora weakens and is no longer able to protect the intestine; the tissues of the intestine become inflamed, creating microulcers, and the undigested gluten molecules pass through the wall of the small intestine into the bloodstream.

Reactions to gluten

Once in the bloodstream, gluten proteins create several problems:

  • Either they attach to other proteins and are transported to different tissues in the body. For example, they attach to proteins that are supposed to regenerate the thyroid gland. But because undigested gluten molecules are considered “abnormal” by the immune system when they arrive in the bloodstream, the immune system will then attack the gluten molecules and unfortunately at the same time, attack the cells that have arrived on the thyroid. This creates what is called an auto-immune disease. It is often said that it is a self-destructive process, when in fact the immune system is only doing its job.
  • Either the undigested gluten molecules turn into opioid peptides (4), and their opioid nature will disrupt the functioning of the brain: lack of attention, ADD, ADHD, depression, rage, obsessions…this is how we explain the unreasonable behaviors of children who are on the autism spectrum, but also of depressions.
  • Either the gluten molecules attach themselves to proteins that go to the mucous membranes of the body and at this point, it can create chronic infections of the ears, nose, bronchial tubes, sinuses, vagina or bladder. This is how we explain the cases of chronic infections.

In fact, the reactions to gluten are very diverse, but I am convinced, as are many colleagues here in the United States, that we are suffering from the effects of gluten on a very large scale, well beyond the diagnosis of celiac disease.

You should also know that most of these symptoms and illnesses are actually curable and even reversible in some cases! Yes, you read well… by adopting a gluten free lifestyle (and without other foods sometimes) I have many patients who have managed to stop their epileptic seizures, no longer have ulcerative colitis, no more depression, no more attention deficit, and even no more joint pain! What may seem miraculous to you is possible with proper nutrition, a change in lifestyle, and adapted food supplements.