Antioxidants reduce the impact of insomnia on weight gain.
Studies have suggested that sleeping less than 6 hours a night can contribute to hunger (by increasing ghrelin hormone) and a lack of satiety or full feeling (by decreasing leptin).
Studies also suggest that higher antioxidant intake can decrease ghrelin (hunger) and increase leptin (satiety).
A new study now suggests that the increased odds of obesity related to short sleep duration could potentially be modified by higher consumption of dietary antioxidants- for the first time demonstrating the interaction between these 2 variables.
Reference: Doo M, Kim Y. The Consumption of Dietary Antioxidant Vitamins Modifies the Risk of Obesity among Korean Men with Short Sleep Duration. Nutrients. 2017;9(7).
Starting in May I will not be seeing patients on Fridays.
I have often made this change in the summer months because doctors visits slow and I need time in my garden. This is not a trend toward reducing practice hours in general, just my summer schedule beginning.
I hope you all can take a bit more time for yourselves as well as the weather warms and the outdoors becomes more appealing. We all need to prioritize the things that we love in this life- enjoy.
Thank you all so much for helping us make this a reality.
Massachusetts has passed a bill to license Naturopathic Doctors.
What this means:
- Some time in September (or later) naturopaths will be elligible to apply for a license in Massachusetts.
- Some time after this I will be licensed there.
What this doesn’t mean:
- I will not be changing my Vermont Primary care practice at all.
- No where in the bill do they mention insurance coverage.
- I will still not be able to be a primary care physician in Massachusetts.
- There is no provision in the bill for prescribing rights in Massachusetts.
- Naturopaths cannot do acupuncture under this bill (unless they are licensed acupuncturists already)
- If you are a holistic practitioner in Massachusetts who is not a licensable Naturopath this bill will in no way impact your legal status at all (although you may be asked not to use the term Naturopath as it will have a legal definition in the state).
Part time office manager
Sometime in October I actually hired Carol. I did not update this because it is not my strong suit and because we had a lot to catch up on.
Carol is magnificent and I hope she will stay for a very long time.
Thank you to everyone who applied and encouraged friends or family to apply. I hope you are all well.
Made of a symbiotic culture of bacteria and yeast (SCOBY)- the SCOBY eats your tea and sugar producing natural acids that have health benefits for some (not apparently for the FDA though- or they haven’t studied it enough)- this information is not intended to take the place of health advice or be used as such. While most of what I have written here has some research behind it most of the studies are small and could be misinterpreted in their use for human health- always contact a medical professional who knows you and your history for any health advice that you may need.
ACETIC ACID: Slows or reduces the growth of many harmful bacteria. It is the primary acid in vinegar.
BUTYRIC ACID: Reduces intestinal inflammation, plays an important role in GI barrier integrity and speeds mitochondrial function.
ENZYMES: Are proteins that act as catalysts many are anti inflammatory, aide in digestion, reduce pain, reduce scarring etc…
GLUCONIC ACID: Is effective against many yeast infections such as Candida and thrush. It also acts as a delivery system for many minerals making them more easily absorbed.
LACTIC ACID: Found in Kombucha is helpful for the digestion.
MALIC ACID: Is used to support cardiovascular health, reduce fibromyalgia pain (when taken with magnesium), reduce wrinkles (when applied to the skin) and improves energy.
NUCLEIC ACID: is a building block of DNA and genetic expression in all living things. That said it is unclear if we can use dietary sources of it in this way, but hey if it can protect our genetics seems worth a try.
OXALIC ACID: Is an antiseptic (meaning it inhibits many kinds of bacteria), acts as a reducing agent (lowers oxidation)- in large amounts can cause digestive distress.
AMINO ACIDs: A group of acids which are the building blocks of protein. Your muscular system is made of proteins.
Kombucha also contains Vitamins like B’s and C
- Kombucha is a Probiotic– it increases biodiversity of your microbiome which may protect against a widely divergent list of maladies including; colitis, autoimmunity, allergies, mental illness, neurodevelopmental disorders as well as simple yeast and bacterial overgrowth. Kombucha may be helpful after a course of antibiotics for this reason.
- Kombucha alkalizes the body by binding minerals in your diet which are alkaline and helping your body to absorb them.
- Kombucha made with tea has all of the benefits of drinking tea. EGCG (in green tea) has been shown to reduce the rate of progression of prostate cancer, reduce the risk of skin cancer. Research on green tea has shown increased metabolism (weight loss) energy and improved mood.
- Kombucha is a much healthier and lower calorie and sugar alternative to soda.
A SCOBY is generally made of these yeasts and bacteria: (some of this content is poached from Wikipedia- not all of it)
Acetobacter: aerobic (requiring oxygen) bacterial species which produce acetic acid and gluconic acid. Acetobacter strains also build the scoby. Acetobacter xylinoides and Acetobacter ketogenum are two strains found in kombucha.
Saccharomyces: This includes a number of yeast strains which produce alcohol and are the most common types of yeast found in kombucha. They can be aerobic or anaerobic (requires an oxygen-free environment). Many strains of saccharomyces have been studied for use with people (and mice) who have ulcerative colitis to good effect.
Schizosaccharomyces pombe: A yeast species commonly called “fission yeast”. It gives Kombucha some of its sour flavor.
Brettanomyces: Another collection of yeast species, either aerobic or anaerobic, commonly found in kombucha and capable of producing alcohol or acetic acid.
Lactobacillus: A type of aerobic bacteria that is sometimes, but not always, found in kombucha. These frequently colonize the human GI tract- and are a part of out beneficial bacteria.
Gluconacetobacter kombuchae is an anaerobic bacteria unique to kombucha. It feeds on nitrogen that is found in tea, and produces acetic acid and gluconic acid as well as building the SCOBY mushroom.
Zygosaccharomyces kombuchaensis is a yeast strain that is unique to kombucha. It produces alcohol and carbonation as well as contributing to the SCOBY mushroom body.
Fructose is getting lots of bad press these days.
In the 80’s fructose was the wonder sugar.
It was all natural, didn’t spike your blood sugar, and what could be better for you than fruit?
Then along came high fructose corn syrup and we learned that you can go too far.
It doesn’t spike your blood sugar because it is easier for your body to store it as fat than it is for your body to burn it. Triglyceride levels increase the risk of heart attack and stroke
So what do we do about fruit?
Some fruit is very high in fructose (high fructose corn syrup is about 50% fructose)- dates are bout 30% fructose while apples are more like 6% fructose- blueberries, lychees, all dried fruits, grapes, persimmons, pomegranates, apples, pears and quinces are above 5%.
2.5-5% fructose foods include bananas, blackberries, cherries, raw figs, jack fruit, kiwi fruit, loquats, mandarin oranges, mangoes and star fruit. 2.5-1% white cabbage, carrots, eggplants, fennel, nectarines, passionfruit, peaches, plums, green olives, pumpkins, squash, rutabagas, sweet potatoes, turnips, black currants, chives, grapefruit, guava, honeydew melon, oranges, pineapple, raspberries, red chilies, shallots, strawberries, tangelos, tomatoes and watermelon.
Less than 1% fructose fruits are apricots, avocados, brussels sprouts, cauliflower, grapefruits, lemons, limes, rhubarb, celery, Chinese cabbage, cucumbers, green chilies, green peas, iceberg lettuce, mushrooms, parsley, parsnip, radishes, artichokes, asparagus, bean sprouts, beetroot, broad beans, broccoli, cranberries, endive, ginger, green beans, potatoes, pumpkins, snow peas, spinach, sweet corn, tamarillo fruit, watercress and zucchini.