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Archive for the ‘Nutrition’ Category


Bone broth

This is ideal weather for introducing bone stocks/broths into your diet.  Bone broths are a great source of minerals, and contain natural gelatin which supports digestive health. You can make a large pot of stock and refrigerate or freeze some for later use. Stock can be used to make soups and gravies, and added to many dishes to enhance flavour. Choose good quality bones for your stock, from free-range or organic chicken, grass-fed lamb and beef, and wild non-oily fish. This is a simple recipe to get you started.

Chicken Stock Recipe


  • 1 whole free-range or organic chicken carcass
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 celery sticks chopped
  • 2 tbs vinegar
  • 2 bay leaves
  • Water
  • 2 cloves garlic, crushed
  • Parsley chopped

Place the chicken carcass and all the other ingredients, except the parsley and garlic, in a large pot and add enough water to cover. Bring to the boil and reduce the heat and simmer for approximately 8 hours. The longer you cook the stock the richer it will be. Alternatively if you have a slow cooker simply put all the ingredients into the cooker, turn on to low, and cook for about 8 hours. About 10 minutes before finishing add the garlic and parsley. Once finished remove the pieces of chicken carcass from the pot and let the stock cool. Then strain the stock into a large bowl. The stock can then be transferred to containers for refrigeration or freezing.

Fermented ColeslawTraditionally most cultures included probiotic foods in their daily diet to aid digestion and promote beneficial bacteria in the gut. With modern diets, and processing methods such as pasteurisation, probiotic foods are now rarely eaten.

A simple way to include these foods in your diet is to ferment vegetables. This is a relatively easy process and most vegetables can be used. Use high quality vegetables, ideally organic, as this will influence the quality of the final product. Fermented vegetables are meant to be taken as a condiment to your main dish rather than in large quantities.

One of my favourite recipes is fermented coleslaw otherwise known as ‘coleslaw kraut’.

Fermented Coleslaw

  • 1 medium red cabbage
  • 2 carrots
  • 6 spring onions
  • 1 apple
  • 1 tbsp sea salt

Chop or grate the vegetables and fruit or shred in a food processor. Place in a bowl with the sea salt. Pound with a wooden ponder for approximately ten minutes to release juices. Taste the mixture to ensure the salt ratio is appropriate – you should be able to taste the salt without it being over-powering. Place the pounded mixture into a sterilized glass jar which has an air-tight lid. Press the mixture down firmly into the jar. The top of the mixture should be at least one inch below the top of the jar. Seal the jar and leave at room temperature for 3-5 days depending on how warm your kitchen is. After this time transfer to the fridge. Properly fermented vegetables should have a pleasant aroma and keep for many months in the fridge.  If a batch goes bad there will be a strongly unpleasant smell.


Porridge oats can be a warming breakfast option during the winter but it is important to prepare oats properly. Whole-grains contain something called phytic acid which can impede absorption of minerals such as calcium, magnesium, iron and zinc. Soaking grains in a slightly acidic medium (i.e. warm water with lemon juice) before cooking, helps to activate an enzyme in the grains called phytase which breaks down the phytic acid. However certain grains, including oats, don’t contain much phytase, and need some extra help to break down the phytic acid.  So to prepare oats, take one cup of oats, add warm water, 1 tbs of lemon juice and 2 tbs of rye flakes or buckwheat flakes, and leave to soak at room temperature for 24-48 hours before cooking.



Common symptoms include:

  • Difficulty waking in the morning
  • Need caffeine to get going
  • Feeling overwhelmed by everyday tasks
  • Pronounced fatigue in the afternoon between 2-5pm
  • Feel better in the evening and more alert around 10-11pm
  • Waking between 2-3am with busy or anxious thoughts
  • Eyes over-sensitive to bright light
  • Weakness or dizziness if you don’t eat frequently
  • Anxiety over things that didn’t bother you before
  • Increased irritability
  • Mild depression

If you have four or more of the above symptoms then you may have adrenal fatigue. This is a complaint we commonly treat at the clinic. A saliva test can assess your cortisol and DHEA levels and a combination of therapies are used to best address your individual needs. For further details call the clinic or PM me.

Extract from Irish Times Article:

Autism – it’s not all about genetics

What I was told at diagnosis – that autism is an inborn genetic disorder – has been debunked in recent years

Adrienne Murphy, The Irish Times

Tue, Mar 18, 2014, 01:00

The journey of knowledge-acquisition that I began when I attended an international conference in Edinburgh last year called Changing the Course of Autism , has led me to finding professionals in Ireland who are educated in the biochemistry of ASD and its underlying “comorbidities” (one or more additional disorders or diseases which co-occur with the primary disorder). And through reading and research, I am becoming a lay expert.

What I was told eight years ago at diagnosis – that autism is an inborn genetic disorder – has been debunked by scientific research over the past couple of years.

Genetic disorders don’t explode in prevalence the way autism has done, with the US Centre for Disease Control now stating that one in 88 children will become autistic.

We’re on the cusp of a massive paradigm shift, which understands autism to be the result of a complex intermeshing of degenerative diseases and comorbidities, largely created and exacerbated by environmental factors.

While this new, scientifically backed understanding of autism has shocking implications, it is also an immense source of hope. Underlying comorbidities can be investigated, diagnosed and treated.

Harmful environmental exposures can be reduced. Children with autism who are being tested and treated for biomedical problems are improving and even fully recovering.

With the help of Dr Goodwin McDonnell, a Dublin GP who is also a homeopath and an osteopath, Caoimh was diagnosed with gastrointestinal disease, including permeable gut, bacterial dysbiosis and candida infection. He had aluminium toxicity. He was severely deficient in zinc, vitamin C and serotonin.
Gut and brain inflammation
These issues had been causing gut and brain inflammation, allergic reactions, compromised immunity, neurological impairment, learning disability, mood and sleep disorders, chronic anxiety and chronic pain.

As treatment, Caoimh’s father, his step-mother and I began the Gaps grain-free, sugar-free, lactose-free, organic-only diet, developed by neurologist/ nutritional scientist, Dr Natasha Campbell-McBride, and described in her book, Gut and Psychology Syndrome.

McBride is particularly condemnatory of fluoride, a known neurotoxin, and cutting out Caoimh’s exposure to dangerous contaminants in Irish tap water via reverse osmosis filtration was the crucial first step on his healing path.

Five months into the two-year Gaps dietary programme, painkillers are now a thing of the past. Caoimh loves going to bed, falls asleep easily and generally sleeps for 10 hours.

He is able to breathe through his nose at night, and his stomach, which was distended for years, has flattened. He is calm and happy, often to the point of serenity. He looks much healthier. His temper rarely flares and, when it does, he knows how to get it under control.

He has lost his self-injurious, aggressive and hyperactive behaviours. His ability to concentrate has increased dramatically. His comprehension of speech and his ability to follow instruction have leapt ahead.

His vocal articulation and clarity are improving. He is learning piano, drumming and art.

For the first time in our lives, we can sit down with him and enjoy picture books together. He is learning to read.

The new science shows that when medically assessed, the majority of autistic people test positive across a wide range of comorbid medical conditions, many of which are progressive if left undiagnosed and untreated.

Genetic ‘myth’ of autism
These conditions affect mood, sleep, communication, social interaction, cognitive function and behaviour. Every parent and health practitioner dealing with autism needs to become aware of this.

Perpetuating the myth of autism as a primarily genetic disorder is a disservice to those who might benefit from treatment, and diverts attention from non-genetic causes.

It’s time to take autism beyond the boundaries of psychiatry and neurology, and recognise it as a whole-body disorder, with many of the common behaviours that have been attributed to ASD being surface manifestations of a systemic and complex disease process. When we do this, kids like Caoimh can begin to recover.

Further reading: Medical Com orbidities in Autism Spectrum Disorders: A Primer for Health Care Professionals and Policy Makers , downloadable at; The Autism Revolution by Dr Martha Herbert; Gut and Psychology Syndrome by Dr N Campbell-McBride.

Full article available at

Recent research published in The Journal of The American Medical Association (link below) showed that commonly used antacids, including proton pump inhibitors (PPIs), inhibit the absorption of vitamin B12.

Vitamin B12 is sometimes referred to as the “longevity” vitamin and the “anti-fatigue” vitamin.  It is involved in many essential  functions in the body including the development of red blood cells which carry oxygen around the body.  It also nourishes the myelin sheath of the nerves.  

Common symptoms of B12 deficiency include fatigue, weakness and memory problems, and over-time deficiency may lead to nerve damage.

It is estimated that food intolerances affect over 40% of people and can significantly impact health. Unlike a food allergy, symptoms of food intolerance generally come on gradually and though not immediately life-threatening, can still leave the sufferer feeling extremely unwell.

Food intolerance is associated with antibody-antigen reactions and consequent inflammation. This can cause a variety of complaints including inflammatory bowel disease and arthritis. Even before inflammation becomes a definable disease, sufferers of food intolerance may complain of lethargy, mental dullness, headaches, skin complaints, joint pains, weight gain and other symptoms that can persist over years. In the early stages, these symptoms cannot be easily diagnosed medically.  If you are suffering from one or more of the following symptoms you may have a Food Intolerance:

  • Arthritis
  • Asthma
  • Bed Wetting
  • Bloating
  • Coeliac Disease
  • Constipation
  • Depression
  • Diarrhoea
  • Eczema
  • Fatigue
  • Irritable Bowel Syndrome
  • Joint Pain
  • Migraines
  • Nasal Congestion
  • Sleep Disturbances
  • Weight Gain

Identifying food intolerances and making appropriate changes to your diet can transform your health and well being.  Food Intolerance Testing is available at the clinic.  The test procedure is straight forward and simply requires taking a finger-prick blood sample.  The test detects antibody levels in over 50 common foods, including wheat, dairy and eggs, and ranks them in intensity. The results are ready in just 40 minutes.

To book your test contact Thérèse 087 9623969





by Dr Paul Clayton

We were not designed to swallow vitamin pills; we were designed to consume food. But as the incidence of multiple micronutrient depletion continues to increase, the need for additional micronutrients is probably greater now than at any time in the last century. But are the USP vitamins and inorganic minerals used in so many supplements really the solution? Recent work shows that they may be considerably sub-optimal delivery systems for the micronutrients we need – and that Food State supplements offer considerable advantages.

Food State supplements present vitamins and minerals in a format as close as possible to the foods where those micronutrients naturally occur. Food State vitamin C, for example, is presented in a citrus extract, which also contains the flavonoids naturally present in citrus fruit. In Food State selenium, on the other hand, the mineral is presented in a variety of bound forms in a yeast substrate.

There are clear reasons for these choices of substrates, and equally clear advantages.

USP Vitamin C, for example, is notoriously unstable, and degrades rapidly during heating – which is why the vitamin C content of foods falls during storage, and especially during cooking. Food State vitamin C, in marked contrast, is stable enough to survive cooking almost untouched, showing only 5% loss over a full pasteurisation cycle (Cytoplan Ltd internal report, available on request). This is because in Food State the vitamin C is stabilised by carrier or chaperone molecules, which protect it
from degradation – the same molecules which help maintain ascorbates in reduced form in the live fruit.

Critically, from the health point of view, Food State vitamin C is better absorbed than USP C. In comparative animal (1) and human trials (2), Food State C provides nearly double the plasma protection (AUC) of USP vitamin C. This enhancement is probably due to the improved stability of Food State C in the small bowel (3), and to the flavonoid- enhanced storage of Food State C in the liver (paper cited in Vinson 91)
Because of these improved uptake and storage characteristics, Food State C enters the bloodstream slightly later than USP vitamin C, but reaches higher levels and stays there longer (1, 2). Food State C also achieves higher levels in erythrocytes (red blood cells) (5), which is thought to confer other benefits (see below).

When citrus extract is combined with vitamin C, the naturally occurring flavonoids in citrus extract confer synergistic antioxidant activity, giving the combination an antioxidant capacity up to an order of magnitude greater than the equivalent amount of USP vitamin C (4). This synergistic action, together with the fact that Food State C achieves higher levels in erythrocytes than USP C (5), helps to explain why Food
State vitamin C is more bio-effective than USP vitamin C.

For example, the glucose metabolite sorbitol accumulates in tissues as glucose plasma levels increase (ie in diabetes), and is implicated in causing the long-term complications of diabetes such as retinopathy, cataracts, renal damage and atherosclerosis. Compared to USP Vitamin C, Food State C is more effective at lowering erythrocyte sorbitol levels in human subjects (5). In diabetic subjects, Food State C reduced erythrocyte sorbitol by 44.5% (5).

In related animal studies, Food State C was more effective than USP C at protecting rats from sugar-induced cataracts (6), reducing both their numbers and severity. In hypercholesterolaemic hamsters, Food State C was more effective than either USP C or flavonoids on their own at lowering LDL cholesterol levels, inhibiting cholesterol oxidation, and as a result strongly inhibiting atherosclerosis (7).

Finally, Food State was found to be highly effective at preventing AGE formation in human subjects, cutting it by 46.8% (8). AGE, or Advanced Gylaction End-products, are formed when high levels of glucose react with proteins, denaturing them and leading to loss of protein functions. AGE formation is increased in diabetes, and, as with increased sorbitol levels, is another important cause of diabetic complications.

Food State is equally suited to the enhanced delivery of trace metals. Delivery of copper (9), manganese (10) and zinc (11, 12) are all improved, but the data for selenium is a particularly good example.

Food State Selenium has better bioavailability than either Selenite or Selenium Chelate (13). At the same time it is considerably less toxic; its LD50 in rats is three to five times higher than that of inorganic selenium. (14).

In animal models, Food State Selenium is more effective at inhibiting LDL cholesterol oxidation than both inorganic Selenite and selenomethionine (15). This shows that Food State Selenium is more bio- effective than inorganic selenium, as the increased antioxidant protection is due to selenium which has been incorporated into glutathione
peroxidase, an important antioxidant enzyme which protects the body against the toxic effects of cholesterol oxidation.

Similarly enhanced human bio-efficacy is demonstrated by Food State Chromium, which is more effective in reducing blood glucose levels than inorganic chromium (16): and Food State Calcium, which is more effective than calcium gluconate at lowering diastolic BP in normotensive subjects (17).

The enhanced bioavailability and bioefficacy of Food State products are related to their presentation. In the foods in which micronutrients are found, those micronutrients are not present as simple USP molecules; rather, they are partitioned, and bound to carrier or chaperone molecules which protect them, and deliver them to the sites where they
will be stored or used. The chaperone molecules have a dual role, because they also shield the tissues from the potentially destructive effects of certain micronutrients such as copper or zinc, until these can be safely delivered to their storage sites. (Rouhi).

The chaperone molecules in yeast are believed to be similar to those in humans; and this helps to explain why Food State micronutrients are better absorbed, better tolerated and more bioeffective than their USP equivalents.

Dr Paul Clayton


1. Vinson JA 83 : Comparative Bioavailability of Synthetic and Natural
Vitamin C in Guinea Pigs: Nutrition Reports International 27:875-880

2. Vinson JA, Bose P 88: Bioavailability of Synthetic Ascorbic Acid and
a Citrus Extract: Am J Clin Nut 48:601-604

3. Somogyi JC 45: An Investigation of Substances which Inhibit Vitamin
C Degradation: Z Vitaminforsch 16:134

4. Vinson JA 97: Synnergism of True Food C ™ and Citrus Extract.
Unpublished report, available from NO on request.

5. Vinson JA, Staretz ME, Bose P, Kassm HM, Basalyga BS 89: In Vitro
and In Vivo Reduction of Erythrocyte Sorbitol by Ascorbic Acid:
Diabetes 38:1036-1041

6. Vinson JA, POssanza CJ, Drack AV 86: The Effect of Ascorbic Acid
on Galactose-Induced Cataracts: Nutrition Reports International 33:665-

7. Vinson JA, Hu S-J, Jung S, Stanski AM 98: A Citrus Extract plus
Ascorbic Avid Decreases Lipds, Lipid Peroxides, Lipoprotein Oxidative
Susceptibility and Atherosclerosis in Hyoercholesterolaeimic Hamsters: J
Agric Food Chem 46:1453-1459

8. Vinson JA, Howard TB 96: Inhibition of Protein Glycation and
Advanced Glycation End-Products by Ascorbic Acid and Other Vitamins
and Nutrients. Nutritional Biochemistry 7:659-663

9. Vinson JA 81: Bioavailability of Copper. Unpublished data,
available on request.

10. Vinson JA 80: Bioavailability of Manganese. Unpublished data,
available on request.

11. Vinson JA 80: Bioavailability of Zinc. Unpublished data, available
on request.

12. Vinson JA 91: Bioavailability of Zinc. Unpublished data, available
on request.

13. Vinson JA, Bose P 81: Comparison of Bioavailability of Trace
Elements in Inorganic Salts, Amino Acid Chelates and Yeast. Proc
Eelements 615-621

14. Vinson JA, Bose P 87: Comparison of the Toxicity of Inorganic and
Natural Selenium. In: Selenium in Biology & Medicine. Eds Combs GF,
Levander OA, Spallholz JE, Oldfield JE. Van Nostrand Reinhold, New

15. Vinson JA, Stella JM, Flanagan TJ 98: Selenium Yeast is an
Effective in vitro and in vivo Antioxidant and Hypolipemic Agent in
Normal Hamsters: Nutrition Research 18:735-742

16. Vinson JA, Hsiao K-H 85: Comparative Effects of various Forms of
Chromium on Serum Glucose: An Assay for Biologically Active
Nutrition Reports International 32:1-7

17. Vinson JA, Mazur T, Bose P 87: Comparison of Different Forms of
Calcium on Blood Pressure of Normotensive Young Males: Nutrition
Reports International 36:497-505

What’s in your vitamin B-12?

If your vitamin label says cyanocobalamin, it is a cheap, synthetic chemical made in the laboratory that is produced with cyanide. Low-end vitamin manufacturers use this to claim that their product “contains vitamin B-12.” They won’t tell you that this form of B-12 is bound to a toxic cyanide molecule that must then be detoxified from your body by your liver. Curiously, cyanide is a known poison.

Cyanide causes a chemical change that keeps the oxygen from getting into your red blood cells.
No matter how cyanide gets into your body, it works the same way. It can be inhaled, swallowed or absorbed through the skin and/or muscle. If you are exposed to even small amounts of cyanide you will have the following symptoms: rapid breathing/heartbeat, restlessness and decreased ability to stay on task, dizziness, weakness, headache, eye itching/burning, nausea/vomiting.

If you are exposed to a large amount of cyanide it can cause convulsions/seizures, very slow heartbeat, loss of consciousness, breathing cessation and death. Not something you want in your friendly vitamin!

Meet the hero!

Vitamin B-12 has the largest and most complex chemical structure of all vitamins. It contains the metal ion cobalt and thus, the term cobalamin is used for the scientific name of B-12. The coenzyme form of vitamin B-12, AKA methylcobalamin, is the primary form of the vitamin used by the body.

Vitamin B-12 is essential for optimum liver function and is critical for normal brain and nervous system operation. B-12 deficiencies can lead to symptoms that are mistaken for Alzheimer’s disease. Low B-12 levels can cause irritability, apathy, confusion, forgetfulness, serious depression, dementia, paranoia and/or hallucinations. Sometimes a little methylcobalamin is enough to boost the old mental blues.

A Johns Hopkins study recorded that women with the lowest levels of B-12 were up to four times more likely to develop breast cancer than those with higher levels. B-12 deficiency is connected to osteoporosis as B-12 is crucial to the formation of osteoblasts (bone-forming cells). Studies also show that intramuscular methylcobalamin injections are a very wonderful source of shingles relief.

Meet the villain

The history of vitamin B-12 and the switch from the methyl to the cyanide form of B-12 is the result of using charcoal to filter extracts during the isolation of B-12. Cyanide in charcoal rapidly converts all natural forms of B-12 into the cheaper “more stable” (but NOT better) cyanide form. Because of this fact, the discovery of B-12 coenzymes and their life-altering metabolic role was delayed for years. Once again, Big Money and sloppy science are helping destroy your health.

Most B-12 circulating in the blood is in the methylcobalamin form. Before the body can use the cyanocobalamin form, it must be converted by the liver to methylcobalamin. Not only does the cyanide in cyanocobalamin poison you like some crazy rendition of Arsenic and Old Lace, the cyanide actually depletes your body of stored methyl groups. At the same time, these methyls are needed to synthesize cobalamin in your liver.

Children with autism do not process methylate properly – causing anxiety, panic and other problems. High Homocysteine levels in Autism are caused by the lack of methylation. Methylcobalamin is the only form of vitamin B-12 which can directly participate in homocysteine metabolism in children with Autism and other development issues.

Methylcobalamin is the most reduced form of vitamin B-12; possible making it a very potent antioxidant. This is one of the main vitamins which many people are deficient in. This is especially true in older adults and vegetarians. If you buy the supplement or take a B-12 shot, always use the active methylcobalamin form and NEVER use the cyanocobalamin form that has cyanide attached to it.

Throw away your cyanocobalamin and find some methylcobalamin today.

Visit our webstore and get your cyanide-free B12 supplements today.

Sources for this article

About the author:
Craig Stellpflug is a Cancer Nutrition Specialist, Lifestyle Coach and Neuro Development Consultant at Healing Pathways Medical Clinic, Scottsdale, AZ.
Learn more:

We all know that sugar and aspartame loaded soft drinks are not “health foods” but even I was surprised and sickened when I discovered what exactly has can be in these drinks.

The Security and Exchange Commission in the US  has given its blessing to PepsiCo to continue utilizing the services of a company that produces flavor chemicals for the beverage giant using aborted human fetal tissue. reports that the Obama Security and Exchange Commission (SEC) has decided that PepsiCo’s arrangement with San Diego, Cal.-based Senomyx, which produces flavor enhancing chemicals for Pepsi using human embryonic kidney tissue, simply constitutes “ordinary business operations.”

The issue began in 2011 when the non-profit group Children of God for Life (CGL) first broke the news about Pepsi’s alliance with Senomyx, which led to massive outcry and a worldwide boycott of Pepsi products. At that time, it was revealed that Pepsi had many other options at its disposal to produce flavor chemicals, which is what its competitors do, but had instead chosen to continue using aborted fetal cells — or as Senomyx deceptively puts it, “isolated human taste receptors” .

A few months later, Pepsi’ shareholders filed a resolution petitioning the company to “adopt a corporate policy that recognizes human rights and employs ethical standards which do not involve using the remains of aborted human beings in both private and collaborative research and development agreements.” But the Security and Exchange Commission shut down this 36-page proposal, deciding instead that Pepsi’s used of aborted babies to flavor its beverage products is just business as usual, and not a significant concern.

“We’re not talking about what kind of pencils PepsiCo wants to use — we are talking about exploiting the remains of an aborted child for profit,” said Debi Vinnedge, Executive Director of CGL, concerning the SEC decision. “Using human embryonic kidney (HEK-293) to produce flavor enhancers for their beverages is a far cry from routine operations!”

To be clear, the aborted fetal tissue used to make Pepsi’s flavor chemicals does not end up in the final product sold to customers, according to reports — it is used, instead, to evaluate how actual human taste receptors respond to these chemical flavorings. But the fact that Pepsi uses them at all when viable, non-human alternatives are available illustrates the company’s blatant disregard for ethical and moral concerns in the matter.

Back in January, Oklahoma Senator Ralph Shortey proposed legislation to ban the production of aborted fetal cell-derived flavor chemicals in his home state. If passed, S.B. 1418 would also reportedly ban the sale of any products that contain flavor chemicals derived from human fetal tissue, which includes Pepsi products as well as products produced by Kraft and Nestle (

Learn more: