Dry Skin: omega-3's and oil

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So you have dry skin. If you live in Western New York or any where, for that matter, that could be considered the Arctic tundra, it is just a fact of life. There is nothing like wind burnt 10 degree checks to make this reality any clearer.

In an effort to avoid dry skin, for comfort and health reasons, I have attempted some wonderful remedies. N, has problems with dry skin on his checks, and legs. We have have had much success with some natural salves made of honey and fat supplementation.

Fat supplementation you say?

Yup! Dry skin, more times than not, is a nutritional problem exacerbated by environmental conditions. (remember, we are talking about dry skin, not eczema, a totally different issue all together.) One of the leading causes of dry skin is a lack of fat in the diet. In N's case there certainly isn't a lack of "fat" in his diet, but there is a lack of certain types of fats in his diet.

All fats aren't created equal, while they all serve their biochemical purposes, for different problems, different fats are needed. N because he is developing, eats lots of saturated fat, and unsaturated fatty acids, in butter, coconut oil, and olive oil. We also knew of the importance of supplementing omega-3's into his diet, and this is where the fat train gets complicated.

There is no one fix solution for all here! Many recommend Cod Liver Oil (including myself) for various healthful solutions, but that doesn't mean that everyone can take it, should take it, or can biochemically speaking assimilate it into their system. N, was the perfect case study for this.

We bought an awesome, highly recommend cod liver oil brand. The whole family was taking it, including N. After a month on the supplement there was no change in his skin. (dietary oil increases or supplementation, usually take a month to manifest changes in skin quality.) In the meantime we had a visit to our beloved AK Doctor down in NJ. We brought in the Cod Liver Oil, and were very surprised to learn, that N's system wasn't recognizing it. (meaning in a simple way he wasn't processing the food as an omega-3, or he had a sensitivity issue with it.)

I was shocked. I always knew we could be sensitive to fruits, veggies, meats, and grains, I never knew one could have a sensitivity to an oil. So, we proceeded to test him with 12 other variety of omega-3 substitutes, and to my shock, only one of them worked....Standard Process Tuna Omega Supplements. So, we made the switch, after a month on the supplement we are seeing results, and I am needing little to no honey salves for his checks and legs.

Moral of the story. Increasing Omega-3 fats in the diet will help the skin repair the fatty layer and oil secretions to limit dryness. As far as what Omega-3 supplement you should use, it is best to talk to a Doctor, Homeopath, Ak, etc for specific system checking, but I will list possible sources of Omega-3's if you would just rather experiment just remember you need a month trial to see if it is working!

Flax seeds and oil.
  • The Flax oils can be added to homemade dressings (by the tablespoon, you don't replace all of your oil with it, that would be nasty!), or nut butters or taken as a supplement by the tsp or tbsp. Keep in mind it needs to be cold pressed, never exposed to heat and refrigerated at all times. It goes Rancid or bad very very quickly. Flax seeds, home ground can also be added to porridge or other like mixtures, just be sure they are ground up by you! Flax seed meal, which can be purchased is more times than not rancid. Once you home grind, be sure to store in the fridge in a dark container.

Fish oils and Cod Liver Oils
  • In this category, you will find tons of options. I really like Standard Process Supplements, and they are highly recommended by health care professionals. If you opt to go to your local health food store or online, you really want to make sure your supps are free of mercury or other contaminants, and cold processed. Pharmaceutical brands (Standard process, Thorne, or Nutriwest) also have options available. For Brand recommendations for Cod Liver Oils click here.

Anything with omega-3 is an unstable fat, meaning it has a high likely hood of rancidity.
Flax seed oils are more easily assimilated in a females system than a males, and fish oils are better assimilated than fish oil capsules, just as an FYI.

Bottom line, it is the winter, and everyone from time to time is going to have issues with dry skin. You can use just basic Olive oil on your body (or coconut oil) and almond oil on your face as it is lighter and absorbs more easily. Just remember your skin is your largest organ, don't put anything on it, you wouldn't eat!

Butternut, carrot, parsnip soup

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So, tonight was kind of clean out the fridge and freezer night. We all have them once in a while. So, we had soup, yet again. I find I have been obsessed lately with making soup. Ever since the purchase of my hand-held blender we have been eating soup 3-4 nights a week. Good thing I purchased my immersion blender in the winter instead of the summer!
Anyway, here goes the recipe...
4 Tbsp coconut Oil
10 carrots, peeled and chopped
2 med. onions, chopped
6 parsnips (small to med.) peeled and chopped
4-6 cups chopped butternut squash
1 inch piece of ginger, peeled and chopped
1 patty pan squash or yellow squash chopped with skin
enough stock for the consistency you desire, about 32-64 oz.
1/2-1 cup chicken giblet gravy
salt and pepper to taste

In an 8 quart stock pot, place 4 tbsp coconut oil, add in the carrots, parsnips, onions, squash, and butternut. Saute for about 30 minutes over med. high heat. Add in the chopped ginger and saute until fragrant. Add in enough stock to cover the veggies and let simmer until all are soft. Blend with your hand-held blender, and add more liquid as needed and the optional giblet gravy, salt and pepper.

We added some chicken I had left over from making stock...and had the millet biscuits. Very good, filling dinner on a cold snowy night. It had a pleasant sweetness to it with the parsnips and ginger! You could always tops with some fresh grated nutmeg or cinnamon or both!

Millet Drop Biscuits

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We just had these tonight with our soup, and N and J both thought they passed the test....okay, well n chowed down on 2 huge biscuits and wanted a third. J thought they were a good substitute! I will make one note. I used store purchased millet flour for these, simply b/c I had it and didn't feel like grinding my own, and I have to say I thought the taste of the flour wasn't nearly as satisfying. I highly, highly recommend grinding your own millet!

So here it is. Thank you to Nourishing Gourmet for the start to this process:
2 cups millet flour
3 tsp homemade baking powder
1 tbsp sucanant (optional)
1 tsp salt (or 1/2 tsp if using salted butter)
8 Tbsp butter cut into small cubes (salted or not, I used salted)
3/4 cup buttermilk or yogurt (used yogurt, they rose beautifully, and held their texture)
2 eggs beaten into the yogurt or butter milk

Start by grinding your own millet in a blender if need be. For this you would simply place 2 cups of millet in a blender and turn it on liquefy for about a 1/2 hour, or until a fine flour consistency.

Take the 2 cups of millet and mix them thoroughly with the baking powder and salt. When well combined cut in butter. I used a pastry cutter, Nourishing Gourmet says you can use your fingers....or you could used a fork and a knife. A pastry cutter isn't too expense and it is a great purchase for baking. When the batter looks like course crumbles stir in your dairy/egg blend. The mixture will be a little wetter than traditional biscuit dough, but still firm enough to drop by the spoonful onto a greased baking sheet or a sil-pat.

Place in a 425 degree oven for 10-15 minutes. Remove from the pan promptly and place on a cooling rack or eat them! :) I didn't have any problems with them breaking or being crumbly, but Nourishing Gourmet warns about that as a problem. She also used buttermilk...

Mercury and High Fructose Corn Syrup

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This is breaking all over the place, I read about this several days ago via my natural news newsletter, but I wanted to wait for some confirmation from other sources, now I know it is indeed true. Mercury has been found in a third of the 55 major manufacturer's samples of High Fructose Corn Syrup.

I will list below the manufactures who have been listed with their products with Mercury counts in the Parts per Trillion.

1. Quaker Oatmeal to Go (350 ppt mercury)
2. Jack Daniel's Barbecue Sauce (Heinz) (300 ppt)
3. Hershey's Chocolate Syrup (257 ppt)
4. Kraft Original Barbecue Sauce (200 ppt)
5. Nutri-Grain Strawberry Cereal Bars (180 ppt)
6. Manwich Bold Sloppy Joe (150 ppt)
7. Market Pantry Grape Jelly (130 ppt)
8. Smucker's Strawberry Jelly (100 ppt)
8. Pop-Tarts Frosted Blueberry (100 ppt)
10. Hunt's Tomato Ketchup (87 ppt)
11. Wish-Bone Western Sweet & Smooth (72 ppt)
12. Coca-Cola Classic (62 ppt)
13. Yoplait Strawberry Yogurt (60 ppt)
14. Minute Maid Berry Punch (40 ppt)
15. Yoo-hoo Chocolate Drink (30 ppt)
15. Nesquik Chocolate Milk (30 ppt)
15. Kemps Fat Free Chocolate Milk (30 ppt)

The article in the Washington post can be found here.

If you are interested in what other foodie bloggers had to say, you can read a summary here.

There is no better way to describe this circumstance other than sad.

Sugar="public enemy number 1"

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"I know sugar can lead to weight gain, but is it really all that bad for me?"

Yes, it really is, sugar can be considered "public enemy number 1." Sugar is a simple carbohydrate found naturally in many foods, including fruits and grains. I know some might be thinking, "but I thought natural sugars were good," and they are. But the average American diet is full of refined, nutrient-depleted foods and contains an average of 20 teaspoons of added, refined sugar every day, yes that is tsp, not grams. That's twice the amount recommended by the USDA, and in an alternative world it is 3-4 times what we "should" be consuming.

So what's wrong with refined sugar? Many things. First, sugar compromises immune function. Two cans of soda (which contain 24 teaspoons of sugar, count them out into a glass some day to see what it really looks like) reduce the efficiency of white blood cells by 92 percent-an effect that lasts up to five hours, according to Kenneth Bock, M.D., an expert in nutritional and environmental health. Since white blood cells are an integral part of your immune system, if you happen to meet a nasty virus or bacteria within five hours of drinking a few colas, your immune system may be unable to fight off the invader.

Refined sugar also overworks the pancreas and adrenal glands as they struggle to keep the blood sugar levels in balance. The pancreas reacts first to reduce the sugar effect, and then the adrenal gland kicks in to help regulate the system. A constantly high intake of simple dietary sugar keeps the roller coaster going and eventually overworks or "burns out" normal pancreas and adrenal function leading to early menopause, adult-onset diabetes, hypoglycemia, and chronic fatigue.

The purpose of eating is to provide your body with nutrients. But since sugar is devoid of nutrients, the body must actually draw from its nutrient reserves to process it. When these storehouses are depleted, the body becomes unable to properly metabolize fatty acids and cholesterol, leading to higher cholesterol and triglyceride levels. Drawing on the body's nutrient reserves can also lead to chronic mineral deficits, especially in magnesium (a mineral required for more than 300 different enzyme activities) and chromium (a trace element that regulates hormones such as insulin), putting you at risk for dozens of diseases, from depression to attention deficit disorder to asthma.

A recent study, for example, found that kids who eat significant amounts of junk food are much more likely to develop asthma than kids who don't eat junk food. And that study was just in the "short-term" effects of sugar intake, think about their disposition to diseases over the span of their life. In fact, children are the biggest consumers of nutritionally void junk food at a time when their brains and bodies are growing rapidly and in need of a nutrient-dense diet for proper development, both physically and mentally.

To find out how much sugar you're actually taking in, try keeping a food diary for one week. Check the labels of the foods you eat and make note of their sugar content. The reality of the numbers may not hit home because most of us don't think in grams-4.2 g of sugar is equivalent to 1 teaspoon of sugar. At the end of the week, take the total number of sugar grams and divide it by 4.2 to get your weekly sugar intake in teaspoons. Then divide that number by 7 to get your daily sugar consumption. This might be a great activity to do with kids...math lesson anyone?? :)

Unfortunately, the way the FDA's labeling rules are set up, manufacturers don't have to separate added sugars from naturally occurring ones on labels. But your total sugar intake will give you a very good idea of how much added sugar you're eating. Naturally sweet foods, such as fruit, don't really contain that much sugar. A cup of strawberries, for example, contains 1/6th the sugar of a can of cola.

So to help you all out a little, and I know this post is long, I am going to give you a list of all the ways food manufacturers can "hide" sugar in your food, if you are buying processed stuff. Here are the names sugar hides under. Some of these are "natural whole foods" (I will talk about that in another post), but most aren't.
* Amasake
* Apple sugar
* Barbados sugar
* Bark sugar
* Barley malt
* Barley malt syrup
* Beet sugar
* Brown rice syrup
* Brown sugar
* Cane juice
* Cane sugar
* Caramelized foods
* Carbitol
* Carmel coloring
* Carmel sugars
* Concentrated fruit juice
* Corn sweetener
* Corn syrup
* Date sugar
* Dextrin
* Dextrose
* Diglycerides
* Disaccharides
* D-tagalose
* Evaporated cane juice
* Florida crystals
* Fructooligosaccharides (FOS)
* Fructose
* Fruit juice concentrate
* Galactose
* Glucitol
* Glucoamine
* Gluconolactone
* Glucose
* Glucose polymers
* Glucose syrup
* Glycerides
* Glycerine
* Glycerol
* Glycol
* Hexitol
* High-fructose corn syrup
* Honey
* Inversol
* Invert sugar
* Isomalt
* Karo syrups
* Lactose
* Levulose
* "Light" sugar
* "Lite" sugar
* Malitol
* Malt dextrin
* Malted barley
* Maltodextrins
* Maltodextrose
* Maltose
* Malts
* Mannitol
* Mannose
* Maple syrup
* Microcrystalline cellulose
* Molasses
* Monoglycerides
* Monosaccarides
* Nectars
* Pentose
* Polydextrose
* Polyglycerides
* Powdered sugar
* Raisin juice
* Raisin syrup
* Raw sugar
* Ribose rice syrup
* Rice malt
* Rice sugar
* Rice sweeteners
* Rice syrup solids
* Saccharides
* Sorbitol
* Sorghum
* Sucanat
* Sucanet
* Sucrose
* Sugar cane
* Trisaccharides
* Turbinado sugar
* Unrefined sugar
* White sugar
* Xylitol
* Zylose

Now that I have properly fried everyone's brains, I think I will stop here, and don't worry, fried brains don't contain any sugar! There is so much more that needs to be said...but it will have to wait until next time. For those of you who simply can't wait, check out
"Sugar Blues" by Willaim Duffy for more information.

sources: Carolyn Dean, MD, ND