Transcript of Access to Health Experts - The Eating for Health Model: Booster Foods and Detoxification
Aired: 3/6/2008
More info:Access to Health Experts
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MALE ANNOUNCER: Welcome to Access to Health Experts, hosted by Dr. Elizabeth Lipski. Bringing you health information you can trust. Now, here’s Dr. Lipski.
LIZ LIPSKI: Hi, it’s Liz. We’ll start our Access to Health Experts interview segment in just a moment but first I’ll introduce myself. I have a Doctorate and I’m also board certified in clinical nutrition. I’m the director of doctoral studies in holistic nutrition at Hawthorn University and the author of DIGESTIVE WELLNESS, DIGESTIVE WELLNESS FOR CHILDREN and many other publications. I’m also the founder of Innovative Healing, Access to Health Experts and your host for the ACCESS TO HEALTH EXPERTS INTERVIEW SERIES. Today’s segment is from an interview with Dr. Ed Bauman, founder and President of Bauman College. Here’s Dr. Bauman discussing booster foods and the four primary categories in the Eating For Health Model. He also talks about new detoxification strategies and how to detoxify properly as you lose weight so toxins are expelled form your body and don’t accumulate.
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DR. BAUMAN: In the Eating for Health Model I really put a lot of focus on booster foods. And I have four primary categories of booster foods.
LIZ: Tell us about them.
DR. BAUMAN: Well, the first is algae. And algae is obviously single-celled, green organisms and algae is what allow plants and animals to make omega 3 fatty acids. So whatever eats algae, makes omega 3s, which most of us folks know is limited and important for a variety of functions - antioxidant, anti-inflammatory, membrane sensitivity, hormone nutrients [indecipherable] and so on. So algae is a good thing. Algae alone doesn’t taste real great. Chlorella is the primary binder of heavy metals. So I like mixes with Chlorella and Spirulina and wheat barley grass in there. And even people with wheat issues can have wheat grass, because there’s no gluten in wheat grass and it’s typically in a powdered form. So number one is algae.
Number two is seaweed. There’s dozens, I can think of a dozen of varieties of seaweeds or sea vegetable, which give you the trace elements iodine, magnesium, some protein, B vitamins, etc. So getting sea vegetables into a soup is a good thing. I think when people say, “Ew, I hate seaweed” it’s usually because they’ve had too much and it’s kind of overloaded the dish. It goes back to the culinary. So really, a teaspoon to a tablespoon is a dose of algae and a teaspoon to a tablespoon is a dose of seaweed. It’s really not much. A teaspoon of seaweed is not much. You can have more. But be careful when you are starting with people who are new to this. You don’t want to detox them too hard or spike them in any way or hit them with tastes that are a little bit foreign. People have very simple sweet, sour, greasy taste.
LIZ: One of the things I always did for a long, long time was I got granulated kelp and I just put it in my salt shakers and if I was baking I’d use it instead of salt. And if I was at my table I’d use it instead of salt. Again, it’s really an easy kind of beginner way to get some sea vegetable into your diet.
DR. BAUMAN: I don’t like the taste of kelp myself. I like dulse better.
LIZ: Well it doesn’t taste…I like dulse.
DR. BAUMAN: It’s really matter of what you’ve got and what’s palatable. Some companies make little shakes with dulse and nori and garlic and herbs, like a salt shaker kind of thing. And I teach people how to do that. My recipe book has all these little combo deals and detox formulas and meal plans, which are real helpful because it’s straight out, “Here’s a whole lot of good options that are quick and easy and healthy.”
LIZ: So people can get your cookbook at Bauman College?
DR. BAUMAN: Yeah, or call the 800 number.
LIZ: The 800 number is 800-987-7530.
DR. BAUMAN: Let me go back to boosters.
LIZ: Okay.
DR. BAUMAN: Number one was algae, number two was seaweed, number three is nutritional yeast. Now this is hugely important. Because what I say is, most of these folks have carb intolerance and they’ve been told you can’t have carbs and you’re going to have a high-protein diet for the rest of your life. I’m not crazy about high-protein diets. It gets old after a while and it can have its own acidophilic imbalance and it can put a little strain on the organs of elimination. Now if people eat a ton of veg, it works out fine. But nutritional yeast on a starch, on a non-glutenous starch like a baked potato, or brown rice, or quinoa or millet, or even on some toast if people have some tolerance for gluten, the nutritional yeast loads up on the chromium, the B vitamins, the amino acids, the niacin and the glucose tolerance factor. And all of a sudden the cell that’s not kicking the insulin in there, and not turning over the glucose into pyruvate in the Kreb cycle, it starts to kick in. And nutritional yeast is yellow, it’s flakey, it’s buttery, it’s just good on starch.
LIZ: I love it on popcorn.
DR. BAUMAN: Yeah, it’s good on popcorn. We’re going to have a culinary class here that’s going to see a film called THE FUTURE OF FOOD, do you know about that one?
LIZ: No I haven’t seen it.
DR. BAUMAN: It’s a GMO foods. It’s really good.
LIZ: It was playing around here a lot, one of our nutritionists had it, but I didn’t get to see it.
DR. BAUMAN: Again, it just shows the scary thing about modified organisms and what the general public doesn’t know at all is that wheat, corn and soy were all modified in the 80s. And most of that stuff, particularly wheat and corn, was fed to animals, which had no digestive system for that. And the rest is fat history. So basically we’re dealing with dia-besity. Which is sort of, high-blood sugar obesity based on food poisoning that was started from genetic modifying and improper feeding and grazing of animals and added growth hormones and antibiotics and just a terrible mess to the food system that the whole natural, farming and organic food movement is starting to turn around. But we need more visibility on this.
The fourth booster is herbs and spices. An herb is something that’s green, it’s herbaceous. With any kind of vegetable, or protein or whatnot, people can add garlic, oregano, thyme, basil, rosemary, dill, etc. and they can do it to tolerance. And that adds a lot of digestive support, liver support, detox support, etc. So learning how to cook with herbs is very good. Adding spices, you’ve got garlic, ginger, chili, turmeric, curries, things like that. They add a whole lot of flavor and increase digestive function and liver bile function. Because people are spitting out some very bad bile when they’re in a toxic system. Bad bile is one of the main causes for leaky gut. I know you’re the expert on this stuff. But I don’t think most practitioners and doctors in particular know, and even gastroenterologists, realize that fat-soluble toxins that are coming in through the food chain and also through air and water, are stressing the liver. And the liver clears those conjugates through the bile. People can’t keep an alkaline bile because they’re dealing with toxic overload and they’re dealing with a diet that’s not plant-based.
So kicking in those spicy things and those herby things are good. And then tossing in some cinnamon and nutmeg and allspice and coriander seeds are going to help the insulin sensitivity itself. There’s good literature to support that stuff. So my style, the Eating for Health Style, is get people into a learning mode and a doing mode, if they can’t learn it or do it they’ll buy it somewhere and we have natural chefs that cook for them. So for the past ten years we’ve been training people on principles, nutrition and global gourmet culinary in a plant-based diet so they can go out and teach and cook with and for people. And there’s a boomer market in that.
LIZ: Huge.
DR. BAUMAN: Those are powerhouses and sort of standard food recommendations that most of us have heard over and over again. Booster foods.
LIZ: So in addition to that, what other kinds of detoxification strategies do you use? Let’s say somebody has already done all these things, they’re implementing them, but they’re still not feeling great. Then what?
DR. BAUMAN: Sure. I’ve got a new formula I’m working with and I want to see. Like any thing, you go to meetings, I went to a CAM Expo at CAM Expo West in L.A. over the weekend and there were great people there. One was a buddy of mine named Mark Smith, who I’ve known for a long time, since my graduate, my PhD school. And he said, “Ed I’ve got a natural, heavy metal chelator.” And I go, that’s good. It’s a liquid tincture that’s made out of chlorella growth factor, cilantro which a lot of us know about, and then a homeopathic homochord which is different dilutions of homeopathic solutions. So 6, 30, 100, 200m of chlorella. So it’s really a chlorella-cilantro tincture. I think it’s in water, not alcohol. And the Russians, a guy named George Gerorajou, who is a Russian PhD, did a random sample 374 workers from 2,000 workers in Russia, and did heavy metal analysis and found toxic loads. These are Russian metal workers. They were saturated with arsenic, antimony, cadmium and lead and mercury. He ran them through programs with this compound, which they call “heavy metal chelator” and he had very positive results. The only side effects were light and short-lived headaches, which can happen. He found clearance of all these metals within three months time. So I like that one. And it’s an alternative to the DMSA or the DMPS or the bentonite clays or all that stuff.
LIZ: I was just at the Weston Price Foundation meeting this weekend and there was also somebody there with the same heavy metal chelator and I was looking at it and asking them to send me some of the research.
DR. BAUMAN: They’ve got a good looking study, but for me I believe it when I see it.
LIZ: Right.
DR. BAUMAN: So, I can test and I can have people who will do it. It’s fairly simple. It’s not too pricey. And then I’ll see. When I hear claims I go, “Um, hm, yeah, sure.”
LIZ: Have you used modifilan?
DR. BAUMAN: No.
LIZ: I haven’t used it, but I’ve heard several other practitioners like how it works.
DR. BAUMAN: What are the active ingredients?
LIZ: I think it’s mainly seaweed based, sea vegetables.
DR. BAUMAN: Well you know, seaweed is a great binder. Seaweed is a chelator and it’s a binder. What we’re going to see soon, which is going to be a big scare, is that seaweeds are full of mercury. Because seaweeds in the ocean are sucking up all the toxins in the ocean and what not. The thing that makes me still not lose sleep at night is that most of that stuff stays in the gut. It doesn’t necessarily release because seaweed is really spongy in your digestive system.
LIZ: You know, if we have good nutrients, most of the toxins just pass through, if we have a clean liver.
DR. BAUMAN: That’s a big if, particularly for somebody that is compromised. We have to maintain that position that yeah, your best protection is eating well, living well and staying out of trouble. If you add trouble to a weakened system, you’re going to notice it pretty quickly. It’s always a matter of “prove it to me”. If we make guidelines and recommendations and people feel better within a few days to a few weeks, then they’re on board. And if they don’t, then we have to kind of do a little hand holding and coaching and really look at some of the levels that are beyond nutrition that are really about life and emotion and all that. Because that whole part is humongous. And people who are constipated or toxic or fat laden because of metabolic deficiency, are going to have a whole emotional corollary to that too. As people start to drop a little weight, which is the whole weight-loss thing, they start to get in touch with energy or sexuality or sensitivity or old wounds and injuries, then some people, if they’re not supported, will say, “Heck, I’ll put the weight back on so nobody will notice me anymore.” So it’s not just a physiological effect, but I think, in my experience, the missing element of toxicity, or the underappreciated element, and really lack of discreet identification and treatment, is why most people lose it, gain it, lose it, gain it. And they’re still in a toxic condition, unless they’ve really made some changes.
LIZ: I have an observation from a nutrition counselor named Heidi Schneider who has a master’s in nutrition. Do you know Heidi?
DR. BAUMAN: She went to my school. She’s been to a few schools, but she started at my place.
LIZ: Oh good. Great. Well, Heidi’s really terrific and she’s probably on this call. She did her thesis on the role of toxins in obesity. One of the things she found in many of her clients who are eating disordered, is that as they lost weight, their toxins actually accumulated because they weren’t detoxing properly. And sometimes people actually felt worse when they were thin.
DR. BAUMAN: Well, it has to be neutralized.
LIZ: Yeah.
DR. BAUMAN: Yeah, I think this is so because toxins store in fat cells. So more toxic exposure, less metabolic activity, more fat deposition. Then when blood sugar gets low, the body doesn’t really mobilize that fat. So at some point if they kick it in, they’re going to release the fat that’s been stored, not the fat, the fat and the toxins and the fat-soluble toxins, And at that point some kind of fiber or chlorophyll, chlorophyll is huge.
LIZ: Chlorophyll is a great nutrient.
DR. BAUMAN: Even adding those boosters of some algae and some seaweed and some yeast and some herbs and what not, independent of big supplements. I mean, there’s a whole list of supplements that we know of too, which I use as needed. But I don’t lead with supplements, I lead with diet, herbs and lifestyle. And then I kind of keep an eye on things as it goes. Because it’s a long process. I think some people mistakenly think they’re going to do two or three weeks and they’re going to have it covered. It’s really going to take a shift in the way they understand their life and their choices, that they’re going to have to shoot for health as their orientation. For some people it’s pretty quick, like “Wow, I get it.” And other people it takes a little more time.
LIZ: Absolutely.
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LIZ: Hi, it’s Liz again. That’s the end of this week’s segment. ACCESS TO HEALTH EXPERTS is not only an interview series, it’s also a membership website featuring user forms, special reports, 20% discounts on professional-grade nutritional supplements, monthly tele-seminars and so much more. Please visit us at Access to Health Experts for more information. I enjoyed sharing this interview with you and I look forward to sending you another segment next week. Until then, this is Dr. Liz Lipski wishing you the very best of health.
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