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The Link Between Dairy Products and Prostate Health

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I’m very excited today to share with you a special guest post from a highly reputable website created by Dr. Joseph Mercola. He is board-certified in family medicine and practices traditional and natural medicine. My guest blogger today is Adrienne who write for http://www.mercola.com/.

There is reason to believe that consuming pasteurized dairy products can promote poor prostate health. In an analysis conducted by researchers from the University of Hawaii, they discovered that consumption of low-fat or non-fat milk increased the risk of the formation of tumors. The same results were seen with whole milk.

There are other studies also pinpoint the relation between prostate health and certain dairy products. For example, a 10-year study involving 21,000 male doctors – who consumed at least 2.5 servings of dairy food daily – found that they had a higher risk of contracting prostate-related problems than doctors who ate less than half a serving.

Theories on the Link of Pasteurized Milk to Poor Prostate Health

One theory states that high levels of calcium impairs the enzyme responsible for converting vitamin D to its active form (1,25 dihydroxyvitamin D). Vitamin D contributes to many of your body functions, including your immune function.

Many commercial or pasteurized milk brands contain dangerous synthetic growth hormones. Recombinant bovine growth hormone (rBGH) is one of the largest-selling dairy animal drug in the United States. It mimics natural bovine somatotropin (BST), a hormone produced in the pituitary glands of cows. rBGH is used to stimulate milk production in cows.

RBGH-filled milk contains high levels of insulin-like growth factor-1 (IGF-1). Increased levels of IGF-1 in adults can contribute to chronic diseases.

The Difference Between Pasteurized Milk and Raw Milk

Pasteurization is a heating process that’s used to sterilize dairy products. While it is successful in eliminating harmful bacteria and pathogens, it also neutralizes the beneficial organisms and enzymes in the food.

Pasteurization alters the physical structure of proteins (like casein) in the milk. It changes the shape of amino acids in milk into a foreign protein that your body is not able to break down. The process can also make calcium in the dairy product insoluble.

In 2007, a study cited 25 other studies connecting the increased rates of disease to the consumption of pasteurized milk due to a growth factor called betacellulin found in the whey fraction of milk. This growth factor stimulates the growth of cancerous cells throughout your body.

On the other hand, the nutrients of raw milk are intact. Raw milk also has the beneficial nutrient conjugated linoleic acid (CLA), which helps suppress betacellulin.

How to Support a Healthy Prostate

Regardless of what your age is, it is important to prioritize your prostate health. Certain lifestyle choices can contribute to an unhealthy prostate and raise your risk of health conditions.

There are simple and natural ways to protect your prostate and keep your risk for disease low. These are:

  • Increasing your consumption of high-quality, animal-based omega-3 fats
  • Exercising regularly
  • Modifying your diet by removing processed foods
  • Avoiding pasteurized dairy products and switching to organic raw dairy products
  • Eating more organic whole foods
  • Getting enough sleep

Research also shows that stress can affect your prostate and tumor growth. Being exposed to a trauma or conflict can make you prone to prostate-related problems. The more intense the conflict is or the longer it lasts, the faster a tumor develops.

If you have any emotional baggage, it is best to address it right away. Try using meditation, yoga, or journaling – to help you release tension.

About the Author

Adrienne is a writer for Mercola.com. She recently completed a series of articles on prostate health supplements like saw palmetto and vitamin D. At present, she is researching how multivitamin benefits one’s overall health.

Thanks again Adrienne for this informative article!

Now I want to hear from you. Do you consume dairy regularly or limit it for health purposes?

Mulligatawny Soup – Warm up with Veggies of the Season

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When Fall season comes around, all I can think of is soup oh and apples, pumpkin, and Halloween too! This week I planned out a few soups and took out the a very cool soup cookbook.

We tried Mulligatawny soup quite a while ago and it was time to bring it back. Reminds me of that well known Seinfeld episode with the Soup Nazi. Mulligatawny soup is one of the recipes that Elaine got the from armoire and was ready off at the end of the episode. I was excited to try this soup for the first time a few years ago, and now I’ve got my own version to share with you!

But first, a snipet from that infamous show:

Ingredients:
1 + 1/2 cups each chopped onion (1 medium) and tart apples (2 small-medium)

1/2 cup each chopped celery (2 stalks), red bell pepper (4 baby sweet bell peppers)

1 cup chopped carrots (15 baby carrots or 2 whole carrots)

1 clove garlic, crushed or minced

1 Tablespoon Organic olive oil

Spices: 1 Tablespoon curry powder

1 teaspoon chili powder

1/2 teaspoon each: ground allspice, dried thyme

1/2 teaspoon sea salt + 1/4 teaspoon black pepper

2 cups chicken stock

1 cup water

28 ounces chopped or diced tomatoes ( I used Pomi brand)

1 pound chicken breast, boneless

Garnish with fresh chopped parsley or unsweetened shredded coconut flakes

Serve with cooked brown rice or millet

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Method:

1. Chop veggies (you can do this the night before to save time)

2. Heat soup pot or French oven on stove top, I own a 5-Quart Fontignac French oven soup pot. Add olive oil then add veggies (stir to coat veggies in oil), sauté at medium to medium-high heat for about 10 minutes until veggies soften.

3. Add spices: curry powder, chili powder, allspice, thyme, sea salt, black pepper. Stir and coat veggies with spices.

4. Add remaining ingredients: pour in chicken stock, water, chopped tomatoes, and chicken breast.

5. Bring to a boil, then turn down to simmer covered for about 20 minutes to allow chicken to cook thru.

6. Remove chicken from soup pot, place on a cutting board and shred, then add back to soup pot.

7. Taste soup broth (carefully since it’s really hot) and adjust seasonings to taste before serving.

8. Sprinkle with either fresh chopped parsley (my preference) or shredded unsweetened coconut (Heman’s favorite).

9. Enjoy!!

For 30 healthy recipes plus my 3 favorite desserts:

https://www.totalhealthcounseling.com/work-with-me/

I created this e-cookbook with yummy and healthy recipes you can make quickly on weeknights, have snacks for on the go and serve up at parties! Please check it out, I know you will enjoy them too! XOXO

Cacao Love Birthday Cake

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September is my birthday month and up until my birthday, I am planning out my birthday cake every year. The store bought cakes won’t do. I have food allergies and eat gluten free and dairy free so I have to create my own. This version includes bean flour to make it grain free plus organic cacao I picked up from Bedner’s local farm a few weeks ago – my new obsession and coconut oil, another favorite of mine for baking or just eating by the spoonful.

Cacao Love Cakes - pic monkey

Ingredients:

1 1/2 cups Bob’s Red Mill Gluten Free Garbanzo and Fava Flour

3/4 cup Turbinado sugar

1/4 cup organic cacao powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon sea salt

2 Tablespoons ground flax meal

1 teaspoon vanilla extract

1 tablespoon raw apple cider vinegar (I like Bragg’s)

4 Tablespoons applesauce PLUS 2 Tablespoons coconut oil

1 cup water

Method:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Sift flour, sugar, cacao, baking soda, baking powder, salt, and flax meal together into a medium size bowl.

3. Add in wet ingredients: vanilla, cider vinegar, applesauce, coconut oil, stir then add water last. Mix well to combine.

4. For mini cupcakes, put 1 Tablespoon batter into each mini cupcake tin. For regular size cupcakes, put 1/4 cup batter into each cupcake tin.

5. Bake at 350 degrees F (175 degrees C) for 20 minutes (mini cupcakes) or 30 minutes (regular size cupcakes) or until tooth pick inserted comes out clean.

6. Cool completely, then frost with your favorite icing (see suggestion below).

Divine and chocolately, just the way a birthday cake should taste!

Cacao Love Frosting (vegan)

I love frosting, but the junk they sell at the store is less than appealing. Too many chemicals and an imminent belly ache for me.

Instead I created one with my favorite cacao and coconut oil!

Ingredients:

1/4 cup Organic cacao powder

1/4 cup Organic coconut oil

1/4 cup unsweetened applesauce

2 teaspoon raw honey, add more if you like it sweeter

Add ingredients to a small bowl and stir until well combined. Chill until ready to frost cupcakes.

Cacao Cake - PicMonkey Collage

What is you favorite kind of birthday cake? I grew up eating yellow cake with chocolate frosting. Now I go for chocolate cake with chocolate frosting. Yum!

 

Roasted Garlic Hummus & Pine Nut Quinoa Tabouli

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For so many years I was on diet, like every other woman in America. Can you relate to this? So finally, I found foods I could eat and not pack on the pounds. I could eat and not feel deprived. I could eat and have a sensational feeling running through my body plus get tons of nutrients and vitamins. And you know… I’m Health Coach, so I talk a lot about nutrients and vitamins – get used to it, haha Winking smile!

I grew up eating hummus and tabouli so making my own healthier versions is very special for me. Good news is, you can eat this food, ditch the diet mentality and feel your very best!

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Recipe – Roasted Garlic Hummus

Ingredients:

3 cups of cooked chickpeas

3 T. olive oil (Organic, First Cold-Pressed)

3 cloves of roasted garlic (how-to in steps)

1/8 t. each Sea salt and black pepper, plus more to taste

Method:

1. Preheat oven to 350.

2. Take a bulb of garlic, trim the excess layers off garlic, but leave bulb in tact. Cut off top of bulb so clove tops are trimmed.

3. Wrap garlic bulb in foil, then bake for 50 minutes.

3. Remove from oven, carefully remove foil, let cool.

4. Place chickpeas in bowl then mash with a fork, this will be chunky so mash to your desired consistency.

5. Add olive oil, roasted garlic, sea salt and black pepper. Mix all ingredients together.

6. Garnish with fresh chopped parsley.

7. Serve with freshly sliced veggies of choice (carrots, bell peppers, cucumber, your favorites!)

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Recipe – Pine Nut Quinoa Tabouli

Ingredients:

1 cup quinoa

2 cups water

2 T. olive oil (Organic, First Cold-Pressed)

1/4 c. fresh chopped parsley

1/4 c. toasted pine nuts

juice of half lemon

sea salt and black pepper, to taste

Method:

1. Rinse quinoa in fine mesh strainer until water runs clear, this will remove protective bitter coating called saponin.

2. Add quinoa and water to medium pot, bring water to boil, then turn down heat to low. Cover and simmer 15-20 minutes.

3. When water cooks off quinoa, remove from heat, allow to cool.

4. Toast pine nuts by heating a stainless steel frying pan on medium-high heat on stovetop. Allow pan to heat about 5 minutes.

5. Add pine nuts and continuously move pan to toss pine nuts. Cook 30 seconds to 1 minute to brown pine nuts, then add to quinoa.

6. Place quinoa and pine nuts in serving bowl and add olive oil, parsley, lemon, sea salt and black pepper. Toss well.

7. Season to taste, then serve at room temp or store covered in fridge. Tastes better when ingredients have a chance to marinate together.

8. Enjoy!

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YUM Smile

Have you made your own versions of foods you grew up eating? Please share a link in the comments below!!

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Sunshine Chicken Dinner

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This meal makes me think of sunshine, probably because of the way I arranged the sweet potatoes and the natural light pouring onto the plate. It put a smile on my face and it was ready in minutes since I cooked the chicken and potatoes the day before.

Baked sweet potato, baked chicken drumsticks, dandelion greens rubbed with olive oil and pink sea salt.

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Baked Chicken Drumsticks

Ingredients:

1# chicken drumsticks (organic, antibiotic free, no hormones added)

1/4 cup apple cider vinegar

1/4 cup grapeseed oil

1/8 teaspoon each (or to taste) pink sea salt, black pepper, turmeric, basil, oregano

Method:

1. Measure out and combine vinegar, oil, and spices. Toss in a resealable 1 gallon plastic bag.

2. Add chicken to bag, seal, shake to combine. Let chicken sit in marinade for 20 minutes on counter (this is a short enough duration to not cause food spoilage). If you choose to marinate overnight or for more than 30 minutes, place chicken in fridge.

3. Preheat oven to 375. Place chicken and marinade in baking pan.

4. Bake for 45 minutes or until juices of chicken run clear.

5. Once chicken is fully cooked, set oven to broil and cook another 3-4 minutes to brown chicken skin.

6. Remove from oven and allow to sit for 5-10 minutes then serve with sliced baked sweet potato and dandelion greens.

7. Enjoy!