New Cooking Classes in Northern California - "Cooking for Recovery"

Bauman Nutrition is having an exciting Summer and is announcing a special series of cooking classes featuring Ed Bauman, Ph.D., "Cooking for Recovery". Ed Bauman will be assisted by Jennifer Una, Nutrition Educator and Natural Chef. The class series will include four 4-hour sessions covering the following topics:

• Cooking for Blood Sugar Resilience: Overcoming Fatigue and Managing Stress
• Cooking for Detoxification and Digestive Wellness: Gluten-, Casein- and Sugar-free Diets
• Cooking for Natural Hormone Balance: Weight, Mood and Menopause
• Cooking for Cancer: Prevention, Treatment and Recovery

Classes will include hands-on instruction, handouts, recipes, menus, and a meal!

Please click here for all the details.

The first class is scheduled for July 22, so reserve your seat now!

Warm wishes for optimal health,
Bauman Nutrition

© 2009 www.baumancollege.org

Suffice it to say that most of us have a sweet tooth. After all, it appears that this love of sweetness has been hardwired into our brains as a means of directing our ancestors to nutrient-rich, non-poisonous foods, thereby ensuring the survival of our species. So here we all are today, growing fat on the glut of sweet foods that once were such rare occurrences that our bodies may not have developed an “off switch” to tell us when to quit. Couple that with the fact that sugar causes an opiate-like effect in our brains, and it’s easy to understand that sugar may indeed produce the addiction that’s often attributed to it.

But wait, you say. You don’t eat a lot of sugar. You choose sugar-free foods instead. Certainly there are lots of these from which to choose, and the one with the best flavor and greatest availability is Splenda™ (active ingredient, sucralose)--“Made from sugar, so it tastes like sugar”.It is touted as an alternative to simple cane sugar, which people have been eating for centuries and has been implicated as a contributing factor in obesity and related conditions, opening wide the door to the current glut of 'no cal' products.

Approved by the Food and Drug Administration in 1998 and on the market ever since, sucralose has garnered almost two-thirds of the artificial sweetener market ¹, finding its way into every imaginable low-sugar processed food, both in the supermarket and in restaurants, as well as being sold in boxes and packets as a sugar substitute. Has it quenched our collective sweet tooth? Hardly. The last three decades have seen the astronomical rise in use of high-fructose corn syrup and several artificial sweeteners. Not coincidentally, rates of overweight and obesity have skyrocketed, with about 65% of Americans carrying too much body fat.

What is Sucralose?

Sucralose is a disaccharide (composed of two distinct sugars) that is made from sucrose (table sugar) in a five-step process that replaces three hydrogen-oxygen molecules with three chlorine atoms ². The resulting substance is approximately 600 times sweeter than sugar, yet because it is a manmade, unnatural molecule, the body doesn’t recognize and metabolize it as a sugar. The result is a sweetener made from sugar that mostly goes from one end of the digestive tract to the other without being absorbed, rendering it sugar-free and purportedly calorie-free. But, according to tests done by the FDA and by the Japanese Food Sanitation Council, up to 40% of sucralose may actually be absorbed ³.

If sucralose is similar to sugar because it starts as sugar, the addition of those three chlorine atoms also makes it a chlorocarbon, also known as an organochlorine, and a kissing cousin to some very toxic pesticides, including DDT ¹. This class of pesticides accumulates in the body’s fat cells and other tissues, creating long term toxicity and contributing to numerous health issues even when ingested in low doses. So is sucralose more similar to sugar or to pesticides? That question has not been extensively studied, though short term studies indicate that the breakdown of sucralose does not accumulate in tissues ¹.

Sucralose is used to sweeten processed foods, but because it is so much sweeter than sugar, used at the table it would be almost impossible to measure out the right amount to put, say, in your tea. So Splenda™ was developed to solve this problem. Splenda™ contains bulking agents—usually dextrose and maltodextrin—to achieve a specific sweetness per serving. Stated serving sizes are small enough--and enough loopholes exist in the FDA regulations--to ensure the manufacturer’s ability to claim zero calories per serving. In fact, Splenda™ contains 4 calories per serving or serving packet, so is anything but calorie-free. Dextrose and maltodextrin are both caloric, refined carbohydrates (sugars), and Splenda™ is 99% filler material and only 1% sucralose.

Hasn’t Sucralose Been Well-Tested?

Sucralose received approval in 1998 from the FDA--the government agency charged with protecting consumers from ill effects from food and drugs. As effective as they’ve been in certain areas, this is the organization that allowed trans-fats and Vioxx to remain on the market long after scientists had determined that they were dangerous substances. And other artificial sweeteners—saccharin, cyclamates and aspartame—were all safety-approved and on the market for many years before long term toxicities were discovered. No wonder that some consumers are nervous about sucralose. In all fairness to the FDA, though, we need to acknowledge that they base their decisions on a complicated process using research studies, which are often funded by the very companies who stand to gain the most from a product’s approval—the manufacturers. Studies are sometimes manipulated to reflect findings that are more positive than those actually found. Most importantly, though, research testing generally involves high doses over a short period of time to determine acute toxicity. The consequences of small doses over a long period of time are never addressed. Nor are the synergistic effects of multiple substances, eaten regularly over time.

So what do the studies on sucralose show? McNeil Nutritionals, the producers of Splenda™, proudly proclaim on the product’s website—www.splenda.com--that hundreds of rigorous study trials have been done and have firmly established Splenda’s™ complete safety. What they don’t tell us is that almost all of these studies were done on animals. This is an accepted practice, but animals, even the ones most similar to humans, do not always respond as humans will. With a product that is an organochlorine, and that stems from pesticide research ¹, it would seem appropriate to conduct in-depth human trials before bringing it to market.

As of 2006, according to Joseph Mercola, D.O.⁴, only six human trials have been performed on sucralose, and only two of them, totaling only 36 individuals, were completed prior to FDA approval of the substance. Of these 36 test subjects, only 23 actually received sucralose—the others received placebo. Mercola also points out that the only long term human trials were done after the FDA approved, and it lasted only three months, hardly an amount of time that could be considered long term. And no studies have been done on pregnant women and children, though the Splenda™ website claims in several places that their product can be enjoyed by “people with diabetes, pregnant or nursing moms, and children of all ages”.

Is Sucralose Safe?

Most published studies show that sucralose does not spike blood sugar, does not increase insulin and is non-toxic and safe, even for diabetics. But…

• Dr. Mercola, who has scrutinized the only sucralose study done on diabetics, found that though blood glucose and insulin were not affected in the short term, there was a significant rise in Hemoglobin A1c (HbA1c), a more sensitive marker of blood sugar disturbance ⁵. What this means is that diabetics, if using sucralose several times daily, can lose control of their blood sugar balance. And if this isn’t of enough concern, don’t forget that the Splenda™ products are only 1% sucralose. The rest is SUGAR.
• In 2002, Japanese researchers found that sucralose, along with three other sweeteners--sodium cyclamate, saccharin and sodium saccharin--induced DNA damage in the gastrointestinal tracts of study mice ⁶. Further research was recommended but no other studies are available on the topic, following an internet search.
• Perhaps the most condemning research, completed in 2008 ⁷, looked at some different effects of the combination product, Splenda™, in rats, the same animals used by the manufacturers to determine safety. The scientists found that a twelve week administration of Splenda™ in doses regarded as normal, resulted in
  • a reduction in beneficial intestinal bacteria of 50%. These bacteria help ensure proper digestion and good immune function. They help keep out invading pathogenic bacteria. This loss has been found to contribute to weight gain.
  • increased fecal alkalinity. The pH (acidity or alkalinity) of a healthy digestive tract is tightly controlled by the body to ensure proper digestion. If pH is off in one section, it can seriously disrupt the digestive process.
  • a decrease in the absorption of some orally administered drugs, causing people to lose the benefits of medications that are helping to support or improve their health. This could prove crucial to cancer patients receiving chemotherapy or AIDs drugs.

What Do Consumers Say?

People tell me that sucralose and Splenda™ taste great, though many of them wonder why they’re still not losing weight. Aside from the reduction in beneficial bacteria causing weight gain, it is thought that the brain can’t always distinguish between what’s real sugar and what’s not, that it hasn’t had time to evolve to do so. The fact that sucralose raises HbA1c may reflect this problem, meaning that there may not be an immediate blood sugar reaction, but an elevated HbA1c reflects elevated blood sugar throughout the 3 – 4 month lifecycle of the body’s red blood cells.

Eleven years after the introduction of sucralose, there is now an extensive and growing list of side effects encountered by consumers. The following list from Dr. Mercola ³ and the Sucralose Toxicity Information Center ⁸ provides an array of reactions that have been occurring in a growing number of consumers of Splenda™:

• Flushing or redness of the skin
• Burning feeling of the skin
• Rash
• Itching
• A panicky or shaky feeling
• Swelling
• Blisters on the skin
• Welts
• Nausea
• Stomach cramps
• Dry heaves
• Becoming withdrawn
• Loss of interest in usual activities
• Feeling forgetful
• Moodiness
• Dulled senses
• Unexplained crying
• Acne or acne-like rash
• Anxiety
• Panic attacks
• Feelings of food poisoning
• Headache
• Seeing spots; blurred vision
• Mental or emotional breakdown
• Altered emotional state, i.e. feeling irate, impatient, hypersensitive
• Pain (body, chest)
• Bloated abdomen
• Diarrhea
• Trouble concentrating/staying in focus
• Feeling depressed
• Vomiting
• Seizures
• Shaking
• Feeling faint

Healthy Sweet Alternatives

All concentrated sweeteners are best used sparingly so that blood sugar levels can remain stable. For daily sweet treats, fresh, seasonal whole fruit is the ideal and healthy treat. When baking or otherwise needing other sweetening, the following chart can help guide your choices.

Sweetener	Benefits/ Nutrients
Honey	natural sweetener that contains more minerals than refined sugar offers small amounts of magnesium and potassium, and trace amounts of copper, manganese, zinc, and some B vitamins, as well as several antioxidant compounds contains all the vitamins, minerals and enzymes necessary for proper metabolism and digestion of glucose and other sugars readily absorbed for quick energy, bioactive, aid for upset stomach, antiseptic, and antibacterial properties traditionally used to heal infections of the respiratory and digestive tract, especially raw Manuka honey, which has been known to reduce ulcer pain honeycomb pollen may reduce pollen allergies darker honeys such as buckwheat and tupelo have greater antioxidant activity
Maple Syrup	unless labeled pure maple syrup, it may be mixed with corn syrup and other additives to cut its cost offers potassium and calcium provides some nourishment and quick energy and raises blood sugar levels less than refined white sugar Grade C is dark brown and highest in mineral content than the more delicately flavored, amber-colored Grade A maple syrup
Organic Cane Sugar (Sucanat or Rapadura)	the trade name for a sweetener made from dried granulated cane juice average sugar content is 85%, with complex sugars, vitamins, minerals, amino acids and molasses retained is still a concentrated sweetener; use it carefully if you have sugar balance problems
Palm sugar	a little lighter in color and the granules are much larger in size than brown sugar about as sweet as brown sugar manufacturers like Navitas Naturals claim that it has high amounts of potassium, magnesium, zinc and iron, as well as vitamin C and many of the B vitamins naturally very low on the Glycemic Index (GI35) – half the GI of cane sugar due to it’s low Glycemic Index, palm sugar can be ideal for those watching glucose levels (such as diabetics), or those monitoring lipid levels and looking for weight control
Agave Nectar or Agave Syrup	a natural sweetener similar to honey and derived from the plant that is used in making tequila, agave nectar can be used to sweeten both food and drink has a desirable low-glycemic index of 27 contains Inulin - studies suggest inulin can be effective in weight loss because of its low impact on blood sugar and its ability to increase satiety and decrease appetite Inulin is also associated with lowering cholesterol, reducing the risk of certain cancers, and increasing the absorption of nutrients, such as isoflavones, calcium and magnesium Purchase only high quality products produced at low temperatures; cheaper products may be mixed with high fructose corn syrup.
Stevia (Stevia rebaudiana)	a South American sweetening leaf that is totally non-caloricresearch shows that stevia can actually regulate blood sugar in South America, stevia is sold as an aid to people with diabetes and hypoglycemia Stevia helps lower high blood pressure but does not affect normal blood pressure frequent stevia users claim it inhibits tooth decay, aids mental alertness, counteracts fatigue and improves digestion unlike other sweeteners, stevia is effective for weight loss and control because it contains no calories, yet significantly increases glucose tolerance new research indicates that stevia may block fat absorption, and people whose weight loss problems stem from sugar cravings benefit most from stevia, reporting that they experience reduced desire for sugary foods most stevia users say they have less desire for tobacco and alcohol experts say that stevia may soon be regarded as one of the most good-for-you sweeteners on earth
Fruit juice concentrate	contains measurable levels of fiber, vitamins and minerals, and promotes slower digestion fruit juice concentrate is extracted from fresh fruit by evaporating fresh fruit juice
Amazake	a pudding-like, whole-grain sweetener made from organic brown rice the rice is cooked, then injected with koji, the Aspergillus enzyme culture used in miso and shoyu Amazake is about 21% sugar, mainly glucose and maltose Amazake is high in fiber and complex carbohydrates, as well as the B vitamins niacin and thiamin, and is low in fat
Barley malt and Brown rice syrups	mild, natural sweeteners made from barley sprouts, or cultured rice and water cooked to a syrup minerals such as calcium, potassium, magnesium and phosphorus, and moderate source of other trace minerals blood sugar activity is a slow, complex carbohydrate release that does not upset insulin levels half as sweet as white sugar, and looks very similar to molasses prevents decay of teeth, sudden spike in blood sugars, and craving for more sweets
Date sugar	is made from ground, dried dates not processed the same nutrient values as dried dates about half as sweet as white sugar
MOLASSES Blackstrap Molasses Sorghum Molasses	the liquid sludge left after sucrose is extracted from cane sugar refining rich in minerals and vitamins, molasses has more calcium, ounce for ounce, than milk, more iron than eggs, and more potassium than any other food high amounts of B vitamins, pantothenic acid, iron, inositol and vitamin E make it an effective treatment for restoring thin and fading hair concentrated sorghum juice, a grain related to millet, is similar to molasses but with lighter, milder flavor. contains nutrients as iron, calcium and potassium before the invention of the daily vitamins, many doctors prescribed sorghum as a daily supplement for those low in these nutrients
Soaked, dried fruit	Dates, figs and raisins all work well in baked goods when they’ve been plumped in warm water and puréed

Works Cited

1. “Sucralose Q&A. Setting the Record Straight, part I”, June 2007. Integrated Supplements. Retrieved from: http://www.integratedsupplements.com/articles/Newsletter200706.pdf
2. “Food Additives Permitted for Direct Addition to Food for Human Consumption; Sucralose”Federal Register, April 3, 1998. Volume 63, Number 64. United States Food and Drug Administration, Health and Human Services. Retrieved from the World Wide Web: http://vm.cfsan.fda.gov/%7Elrd/fr980403.html
3. Mercola, Joseph, D.O.“Is Splenda Making You Sick? Find Out Some Common Reaction Symptoms”. 4/14/2004. Retrieved from: http://articles.mercola.com/sites/articles/archive/2004/04/14/splenda-reactions.aspx
4. Mercola, Joseph, D.O.”The Potential Dangers of Sucralose (Splenda)”. 12/3/2000, updated (date unavailable). Retrieved from: http://articles.mercola.com/sites/articles/archive/2000/12/03/sucralose-dangers.aspx
5. Mercola, Joseph, D.O. “Sweet Deception”. Mercola Newsletter video, 10/26/2006. Retrieved from: http://www.mercola.com/sweet-deception-aspartame
6. Sasaki, Yu F.; Kawaguchi, Satomi; Kamaya, Asako; Ohshita, Miyuki; Kabasawa, Kazumi; Iwama, Kayoko; Taniguchi, Kazuyuki and Tsuda, Shuji. “The Commet Assay with 8 Mouse Organs: Results with 39 Currently Used Food Additive”. 2002. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, Volume 519, Issues 1-2, 26 August 2002, Pages 103-119. Retrieved from: www.sciencedirect.com.
7. Abou-Donia, MB; El-Masry, EM; Abdel-Rahman, AA; McLendon, RE and Schiffman, SS. “Splenda Alters Gut Microflora and Increases Intestinal P-glycoprotein and Cytochrome p-450 in Male Rats”. J Toxicol Environ Health A. 2008;71(21):1415-29.
8. “Sucralose / Splenda Toxicity Reaction Samples”. Updated 2/17/2008. Sucralose Toxicity informationCenter Retrieved from: http://www.HolisticMed.com/splenda/

Bibliography

Huber, Colleen, ND., “Sweeteners: What’s Healthy and What’s Not”. September 2007. Naturopathy Works newsletter. Retrieved from: http://www.naturopathyworks.com/news/newsltr0709.php

“Review Approval of Splenda: New Study of Splenda and Sucralose Reveals Shocking New Information About Potential Harmful Effects on Humans”. September 22, 2008. Globe Newswire. Retrieved from: http://www.globenewswire.com/newsroom/news.html?d=150785

Bauman, Jessica. “Natural Sweeteners” (adaptation), 2009. Bauman College.

Diabetes is known as a degenerative illness, often noted for its association with increased risk of cardiovascular and neurological complications. These problems are thought to be driven by the oxidative stress tied to high blood glucose. What if common herbs and spices could modulate high blood sugar levels and the resultant oxidation? This promising connection has received support from recent research conducted by the University of Georgia. Read the details below and enjoy a healthy dose of herbs and spices in your next meal!

Spices May Protect Against Consequences Of High Blood Sugar

ScienceDaily (Aug. 7, 2008) — Herbs and spices are rich in antioxidants, and a new University of Georgia study suggests they are also potent inhibitors of tissue damage and inflammation caused by high levels of blood sugar.

Researchers, whose results appear in the current issue of the Journal of Medicinal Food, tested extracts from 24 common herbs and spices. In addition to finding high levels of antioxidant-rich compounds known as phenols, they revealed a direct correlation between phenol content and the ability of the extracts to block the formation of compounds that contribute to damage caused by diabetes and aging.

“Because herbs and spices have a very low calorie content and are relatively inexpensive, they’re a great way to get a lot of antioxidant and anti-inflammatory power into your diet,” said study co-author James Hargrove, associate professor of foods and nutrition in the UGA College of Family and Consumer Sciences.

Hargrove explained that when blood sugar levels are high, a process known as protein glycation occurs in which the sugar bonds with proteins to eventually form what are known as advanced glycation end products, also known as AGE compounds. The acronym is fitting because these compounds activate the immune system, resulting in the inflammation and tissue damage associated with aging and diabetes.

The researchers found a strong and direct correlation between the phenol content of common herbs and spices and their ability to inhibit the formation of AGE compounds. Spices such as cloves and cinnamon had phenol levels that were 30 percent and 18 percent of dry weight, respectively, while herbs such as oregano and sage were eight and six percent phenol by dry weight, respectively. For comparison, blueberries – which are widely touted for their antioxidant capabilities – contain roughly five percent phenol by dry weight.

Study co-author Diane Hartle, associate professor in the UGA College of Pharmacy, said various phenols are absorbed differently by the body and have different mechanisms of action, so it’s likely that a variety of spices will provide maximum benefit.

“If you set up a good herb and spice cabinet and season your food liberally, you could double or even triple the medicinal value of your meal without increasing the caloric content,” she said.

She added that controlling blood sugar and the formation of AGE compounds can also decrease the risk of cardiovascular damage associated with diabetes and aging. She explained that high blood sugar accelerates heart disease partly because AGE compounds form in the blood and in the walls of blood vessels. The AGE compounds aggravate atherosclerosis, which produces cholesterol plaques.

The UGA researchers tested for the ability to block AGE compounds in a test tube, but animal studies conducted on the health benefits of spices lend support to their argument. Cinnamon and cinnamon extracts, for example, have been shown to lower blood sugar in mice. Interestingly, cinnamon lowers blood sugar by acting on several different levels, Hargrove said. It slows the emptying of the stomach to reduce sharp rises in blood sugar following meals and improves the effectiveness, or sensitivity, of insulin. It also enhances antioxidant defenses.

Hargrove said their findings suggest it’s likely that the herbs and spices they studied will provide similar benefits in animal tests. He points out that because humans have been consuming herbs and spices for thousands of years, they come without the risk of possible side effects that accompany medications.

“Culinary herbs and spices are all generally recognized as safe and have been time-tested in the diet,” he said. “Indeed, some of spices and herbals are now sold as food supplements because of their recognized health benefits.”

Study co-author Phillip Greenspan, associate professor in the College of Pharmacy, noted that most people don’t get their recommended five to nine servings of fruits and vegetables a day. Rather than seasoning their food with salt – which provides no beneficial phenols and has been linked to high blood pressure – he recommends that people use a variety of herbs and spices to help boost the nutritional quality of their meals.

“When you add herbs and spices to food, you definitely provide yourself with additional benefits besides taste,” Greenspan said.

The Vital Scoop Report - All About the All-in-One Foundational Food Powder

Please click here to view the Vital Scoop Report!

Thanks,
Ed Bauman, M.Ed., Ph.D.
 

Sports Nutrition – Eating for Health and Energy for Physical and Mental Activity

Ed Bauman, M.Ed., Ph.D.

 

A Nutrition Educator, Consultant and Natural Chef will be asked to work with clients and teams wanting to improve physical and mental performance.

 

The Eating for Health model, which encourages fresh, local, seasonal, organic and strategic food choices is the perfect way to orient a casual or performance athlete on how to eat to win. A whole foods, balancing or building diet is the best diet direction. Calories and nutrients will vary given the age, activity level, health status and metabolism of the client. As usual, there is no one size fits all diet plan. The first step is to conduct a diet and lifestyle analysis and to bring to the attention of your client the the ratio and amount of Nutrition Heroes they are consuming vs. the amount of Nutrition Bandits (processed, stimulant foods). The bandits may provide quick energy, but will rob health and performance over time, leading to inflammation, injury and exhaustion. Details are provided in the Nutrition Heroes and Bandits Chart.

Let's take a look at the latest data on Sports Nutrition with suggestions on how to eat, what, when and how much. As a nutrition mentor/chef, our job is to keep it simple, natural and pay close attention to the individual needs of our clients. If a person is working harder, eating better and still performing at a sub-par level for them, I recommend a basic or comprehensive Metabolic Assessment (www.BaumanNutrition.com), which tests organic acid urine metabolites along with fatty acid balances and food sensitivities, to identify if a person is lacking in various energy co-factors, such as vitamins, minerals, co-enzymes or has issues with their gut, brain and neuro-hormonal system that hamper energy production.

The Bauman Nutrition Vital Scoop™ , a blend of 32 foods which include whey, flax, greens, fruit and seed extracts, is a terrific fitness food supplement. It can be used before and after working out in a smoothie to provide easily digested macro, micro and phytonutrients to sustain blood sugar, neutralize lactic acid build up and promote efficient post exercise recovery. It can be mixed with honey, maple syrup, and herbal adaptogenic extracts, such as ashwaganda, rhodiola or Siberian ginseng to support metabolism for someone on a long distance run or cycling event.

Sports Nutrition: Keys to Success

1. Hydration: Water with 20% diluted fruit or vegetable juice is the best sports drink, If one is sweating profusely, add ¼ tsp. Salt to each pint of fluid. For every pound of weight lost during exercise, drink 20 oz. fluid post exercise.
2. Ratio of carbs to protein: 4-1 is recommended before working out. For example, make sure to have at least 3 servings of fresh fruits, vegetables, grains and beans to each serving of protein.
3. After exercising, hydrate first. Then, 30-60 minutes later have a mixed whole food meal with proteins, fats, carbohydrates with herb or green tea or water.
4. Fats are excellent fuel for low intensity exercise, such as walking, hiking, and non-competitive cycling. For sprints, carbs are the fuel of choice.
5. Eat fresh fruits and veggies, nuts and seeds, herbs and spices to provide protective antioxidants, support recovery, cool inflammation and maintain a winning pH.
6. Ask a Bauman Nutritionist to advise you on individual diet, herbs and supplement needs.

Want to improve performance of your work or sports team? Call us to design a custom program.

Eating for Breast Cancer Prevention and Recovery
Edward Bauman, M.Ed, Ph.D. 

www.baumannutrition.com

For the woman whose life has been turned upside down by cancer risk, diagnosis and/or treatment, optimal nutrition is key. Rather than suggest a cancer-curing diet - which has yet to be clinically proven due to variables of age, lifestyle habits, cancer stage, treatment and patient compliance - an Eating for Health approach is suggested that supports healthy blood, liver, digestive, immune and hormone balance, as well as protective cell gene expression and repair. As a practicing clinical nutrition consultant who has worked with women with breast and other cancers for thirty years, I have observed several patterns that shine a light on the best integrative practices for specific situations. Most often, a woman and her family come to me in a state of shock, as a cancer diagnosis is typically unsuspected. In many cases, she was eating well and living well, or so she thought. She asks, "What more can I do"? I explain that nutrition is the care and feeding of body, mind and spirit.not just the foods and supplements one ingests. The role of optimal nutrition, I say, is to deeply nourish the non-cancerous cells in her body while creating conditions that make the cancerous ones less viable. 

A great many of the women I have seen with newly diagnosed cancer have been under considerable and prolonged stress. She may be raising a family, working one for more jobs, struggling to maintain a marriage. Often, she has had little time for herself. For some, there has been unresolved emotional and physical trauma, abuse and neglect. And now a cancer diagnosis - another trauma that brings with it the terrifying prospects of surgery, radiation and chemotherapy. This exacerbates her stress, triggering intense fear and insecurity. 

The fact that women in our culture are not used to being on the receiving end of TLC complicates matters further. All of a sudden, a woman who has constantly cared for those around her must learn to receive care from family, friends, and various medical providers. She becomes the focus of a great deal of concern, and many women are not comfortable with this. I explain that part of her healing depends on asking for what she wants and needs from others. If she feels overwhelmed, which is quite natural in such circumstances, I encourage her to express her feelings in a safe way and to seek emotional counseling, as this diagnosis challenges her identity and self-esteem. For breast cancer to become a positive turning point in her life, she must recognize that she is not to blame for this illness but can be responsible for how she responds to it.

For a woman with breast cancer, shifting her attention to diet, lifestyle, attitude and social support is incredibly empowering. I introduce her to my Eating for Health food plan that can be customized to her immediate needs. This provides clarity and structure to support her commitment to making healthy changes. She can learn to take excellent care of herself during this time by eating fresh, organic, local and seasonal foods and by allowing herself time to rest, recover and reflect on her new priorities and routines as she prepares for medical treatment. Like an expectant mother, preparing to deliver a newborn into the world, a woman with cancer now needs to consume more calories and receive more nutrients to help slow the disease process and better tolerate treatment. 

Once a woman understands that she can help herself immensely by making some simple changes, the shock of the diagnosis begins to wear off. A new inner force emerges, that of determination, purpose and greater self-reliance. She becomes eager to learn which nutrients support which body systems and communicate with her body defense system and those genes that have turned renegade. She shifts from feeling mostly like a victim, to being an active and inspired participant in her very personal healing process. She becomes more comfortable with the idea of being served, and I guide her significant others, when appropriate, to help with food shopping, preparing nourishing and scrumptious healing foods, and cleaning up after meals.

Food is Power
The Eating for Health approach to improved eating habits and food choices, supports health and contributes to protecting healthy cells from becoming cancerous, but it doesn't claim to be curative. If our assumption is that cancer is a gene disorder, our focus is on which foods support cancer-protective gene expression versus promoting cancer proliferation. The research on this nutrition-

based approach is just coming out, as foods have not been studied as exhaustively as botanicals,  not to mention pharmaceutical medicines. Few researchers have tested the healing power of diet alone for breast cancer, so we see the role of food as health-promoting, peace-keeping and life-supporting, rather than as a front-line disease fighter. However, the significance of Optimal Nutrition in the healing process can't be overstated. To recognize how therapeutic it is to eat fresh, whole, seasonal fare, let's look at some foods that have been identified as cancer protective.

* Tomatoes, especially when cooked, contain a powerful carotene called lycopene that supports the immune system and alleviates inflammation of the reproductive system. 

* Whole grains like brown rice and seeds such as flax seeds contain lignans that favorably influence the elimination of environmental carcinogens and balance hormonal activity.

* Citrus fruits and their peel contain natural vitamin C, bioflavonoids and potassium that cool inflammation and support blood cleansing, lymphatic circulation and immune function. 

* Organic soy products, such as miso and tempeh, contain sterols and bioflavonoids that help inhibit cancer formation and metastasis.

* Brassica family vegetables such as broccoli, cauliflower, Brussels sprouts, and cabbage contain a sulfur compound called indole 3-carbinol, which has improves the liver's ability to detoxify foreign compounds and excess circulating estrogens. 

* The peel of apples, grapes, and other colorful fruits and vegetables contain phenols that help keep unhealthy cells from dividing and spreading. 

* Garlic, the mother of all spices, contains allicin, which turns on our natural killer cells to enable the immune system to attack cancer cells.

* Green tea, the mother of all teas, contains ECGC, epigallocatechin gallate, a cooling and healing bioflavonoid with trace minerals that inhibit tumor formation and communicate with the genes to down-regulate cancer growth, preventing genetic damage and cancer formation.

Paradigm Shift: From Holistic to Soulistic Health Care
The qualities of hope, faith and love permeate the stories of those who have lived through a cancer diagnosis and managed the disease successfully. Often, the courage and faith of the patient herself inspires those around her. Many women who have lived through cancer feel it changed their lives for the better, because it spurred them to make positive changes in body, mind, and spirit.

Food is nutrition for the body. The soul's nutrition is hope, faith and love. By combining optimal nutrition from fresh, whole foods with kindness and compassion, we send a continual message to our genes that we love life and are committed to making the most of it. The previous patterns of toxicity, trauma, and malnutrition that contributed to the altered gene expression we call cancer begin to shift as we surround ourselves with love and good wishes while undergoing treatment. All the while, the body is also being nourished with a host of macronutrients, micronutrients, phyto (plant) nutrients and the essentials of life - fresh air, clean water, whole food - as well as deep breathing, physical activity, emotional expression, nurturing touch, love and a positive attitude. If indeed, an ounce of prevention is worth a pound of cure, then our intention is to provide you with information, inspiration and practical skills you can put to use to engender vibrant health.May you live a long, full life, knowing that the "C word" stands for many things, not just cancer - among them courage, compassion, community, and commitment to total wellbeing.

The Swine Flu outbreak of Spring 2009 created a media circus and nightly news horror movie with all of us as supporting actors (without pay). The Plot: A new molecule of mass destruction is released from our neighbor to the South, comprised of a deadly mix of bird, human, and swine flu, and the phenomenon is described as pandemic. Mass fear is engendered and panic-driven questions are raised. Is this microbial Katrina stoppable? Can we find a vaccination in time? Are there enough respiratory protective masks to go around? Could this be the fulfillment of a biblical prophecy related to eating animals with cloven hooves, a symptom of bad animal husbandry, biological warfare... is it all, some or none of the above?

Let’s step back from the media circus for a moment and explore the origin and epidemiology of this hybrid flu. Maybe we can integrate medical and natural health approaches and minimize our risk of getting this nasty bug. Maybe, as usual, an ounce of prevention will do the trick.

Overview

According to the Harvard Medical School website (https://www.health.harvard.edu/flu-resource-center/swine-flu-updates.htm reported), there have been 2,618 confirmed cases of swine flu in the U.S. since May 11, three of them fatal. California has had the most cases (191), but 44 states (including D.C.) have been involved. In addition to the 3 deaths in the U.S., there have been 48 deaths in Mexico, 1 in Costa Rica, and 1 in Canada. Turns out this is pretty good news. In a typical year, about 36,000 Americans die from the flu (www.cdc.gov/flu/about/qa/disease.htm ). So in the end, despite all the hoopla, the swine flu (H1N1) has been no more virulent than a regular flu.

H1N1 is a new strain of flu that appears to be easily transmitted between people, so it had the potential to become a pandemic – fortunately, that didn’t happen. A pandemic is when a new infectious disease is spreading throughout the world, whether the symptoms be mild or life threatening (http://www.cdc.gov/flu/about/qa/disease.htm).

The last major swine flu outbreak occurred in 1918, so few people alive today have any resistance. This triggered concern that it could spread rapidly throughout the world and kill large numbers of people. Fortunately, this particular variation contains DNA from several different strains of flu, including human flu that many people have been exposed to, so many people likely had some built-in resistance, which would keep symptoms far milder. Another bit of luck is that the virus hit when the winter flu season was officially over in the northern hemisphere, making it easier for health and medical officials to identify and isolate cases.

Probable Cause

Experts have been warning for years that the rise of large-scale factory farms in North America has created the perfect breeding grounds for the emergence and spread of new, highly-virulent strains of influenza. "Because concentrated animal feeding operations tend to concentrate large numbers of animals close together, they facilitate rapid transmission and mixing of viruses," said scientists from the U.S. National Institutes of Health (NIH) in 2006. Three years earlier, Science Magazine had warned that swine flu was on a new evolutionary "fast track" due to the increasing size of factory farms and the widespread use of vaccines in these operations.

It's the same story with bird flu. The crowded and unsanitary conditions of the farms make it possible for a virus to recombine and take on new forms very easily. Once this happens, the centralized nature of the industry ensures that the disease gets carried far and wide via feces, feed, water, and even the boots of workers. Yet, according to the U.S. Centers for Disease Control and Prevention (CDC), "no formal national surveillance system exists to determine what viruses are prevalent in the U.S. swine population." The same is true of Mexico (www.organicconsumers.org/articles/article_17763.cfm).

Given that conditions exist that could engender a truly dangerous pandemic flu virus, looks like we got lucky this time. It’s important, however, that we take good care of our immune systems so we can rest easy during future flu outbreaks.

Prevention Strategies

Hygiene

Basic hygiene is very important in preventing infection from any type of flu, including swine flu. This strategy is simple but worthwhile, as validated by research. Here are some specific tips from www.scientificamerican.com/article.cfm?id=how-to-clip-bird-flus-wings:

• Wash your hands often with soap and hot water, especially after sneezing, coughing, or close contact with an infected person. Alcohol-based hand soaps, like Purell, provide great sanitation.
• If you feel the need to sneeze or cough, cover your nose and mouth with a tissue and dispose of it afterward.
• Avoid close contact with sick people.
• If you become sick, stay home from work or school and limit your contact with others.
• To prevent the spread of germs, avoid touching your eyes, nose, or mouth.

Face Masks

According to the CDC, there is "extremely limited" data on the effectiveness of face masks and respirators for blocking flu spread in communities. The agency suggests, however, that people consider using them when it's impossible to avoid "crowded settings or close contact with others" in areas where swine flu transmission has been confirmed.

Vaccine

There is no effective vaccine against swine flu at the moment, but the CDC recommends using Tamiflu (olsetamivir) or Relenza (zanamivir) to treat or prevent it (www.scientificamerican.com/blog/60-second-science/post.cfm?id=what-is-swine-flu-us-declares-publi-2009-04-26). Unfortunately, a whopping 98 percent of this year's circulating H1N1 flu strains are immune to Tamiflu, compared with only 12 percent during the 2007-2008 flu season.

Natural Health Recommendations

Flu season is like hurricane or earthquake season, wherein a vulnerable area is hit with a confluence of threats, causing a breach in natural defenses. Louis Pasteur, the father of modern germ theory and antibiotic use, was reported to have reversed his position on his deathbed, saying “it's not the germ, but the terrain” (the body) that becomes frail and leads to disease and death. No doubt he would concur that an active, health-creating lifestyle is our greatest natural defense and flu protection.

Those at the greatest risk for catching a flu and succumbing to it are the frail, elderly, injured, exhausted, mal-nourished, and immune-compromised. Opportunistic infections prey on weak plant, animal, and human tissue. To keep up your natural vitality and strong immunity, I recommend you provide yourself with the following on a daily basis:

1. Sunlight;
2. Fresh filtered water;
3. Deep breathing and physical activity;
4. Fresh, whole foods;
5. Herbs, spices and antioxidant nutrients;
6. Rest, relaxation, and creative expression;
7. Peace, love, and deep roots in community.

Numerous foods, herbs and nutrients provide cellular nutrition for viral defense. To get a detailed Eating for Health Food Plan and Immune Support Protocol, please visit www.baumancollege.org and search for Swine Flu Protection.
Stay well and strong!

Edward Bauman, M.Ed., Ph.D. is the director of Bauman College: Holistic Nutrition and Culinary Arts, which has campuses in Penngrove, Berkeley, Santa Cruz, and Boulder, Colorado, as well as an on-line distance learning program. Ed is well known and well loved as a teacher, mentor, author, and friend.

Bauman Nutrition

The Importance of Vitamin D
Vitamin D, a fat-soluble nutrient, serves most importantly in maintaining blood levels of calcium. Vitamin D accomplishes this by facilitating increased absorption of calcium from the diet and by slowing down urinary calcium loss. These actions help keep calcium in the body, which in turn helps spare the calcium in our bones, except when blood calcium has fallen too low. Although the overall effect of vitamin D on the bones is complicated, clearly, vitamin D is crucial for healthy bones and teeth.

What are good sources of Vitamin D?
Excellent dietary sources include fish liver oil (yum), and, to a lesser degree, egg yolks and butter. The vast majority of vitamin D in the body is produced by an intricate process that starts with the exposure of the skin to sunlight.

In the News
The Washington Post recently reported that “studies have produced evidence that low levels of vitamin D make men more likely to have heart attacks, breast and colon cancer victims less likely to survive, kidney disease victims more likely to die, and children more likely to develop diabetes. Two other studies suggested that higher vitamin D levels reduce the risk of dying prematurely from any cause”

While vitamin D is a controversial subject and the experts do not currently agree on how much to supplement or what constitutes a safe level of exposure to the sun, conservative estimates indicate that supplementation of 400 to 800 international units per day of vitamin D (preferably as D3) or five minutes of sunshine per day, without sunscreen, may be safe for most healthy adults.

Bauman Nutrition
Bauman Nutrition offers a variety of Nutrition Services, including Health Evaluations, Personal Health Programs, assessments of vitamin and mineral status, including Vitamin D assessment, and a new Wellness Blood Chemistry Panel. Please contact us for more information about our work (707-824-0776 or info@BaumanNutrition.com).

Mission: Bauman Nutrition is working intensively with a group of committed clients who wish to improve their health. We advise them on a customized Eating for Health (E4H) food and lifestyle plan with targeted therapeutic nutrients. Progress and changes are monitored and documented on a monthly basis for six months. We are demonstrating that an improved health outcome will result from learning and practicing positive health behaviors.

Process: 6 Steps Provided to Facilitate Health Outcome

(1) Commitment: Decision to fully participate in the six month program

(2) Comprehensive Health Assessment: Health appraisal questionnaires, diet evaluation, and lab tests

(3) Weekly Coaching: E4H Mentors educate and support clients

(4) Compliance: Client keeps diet and activity records and mentor appointments

(5) Conditioning: Client internalizes healthy habits and practices them naturally

(6) Outcome: Clinic measures health assessments, provides 3 month progress report, and 6 month health outcome evaluation

Eligibility: Open to adults 18 years and older. If a client is on prescription medication, a letter informing primary physician of program parameters can be provided.

Method: All participants will receive the following services:

(1) Health Assessment Intake at baseline by Bauman Nutrition Staff

(2) Customized Nutrition and Lifestyle Program devised by Staff

(3) Weekly 30-minute sessions from E4H Mentors: in person or by telephone

(4) Case conferencing by Dr. Bauman and Staff to discuss client progress and challenges

Cost: $195 for Intake (occasionally higher, for details call 707-824-0776) plus $195 per month (occasionally higher, please call) for Six Months of weekly mentoring.

- Credit card billed monthly or prepaid by check: Non-refundable.

- Laboratory assessments, nutritional supplements and additional counseling time will be billed separately.

Contact us anytime with your questions about this innovative and highly supportive program.