Category Archives: Nutrition

Back-To-School Breakfast and Lunch Ideas

By Cindy Bloomfield, Nutritional Consultant and Patient Coordinator

Cindy Headshot


We need to eat plenty of protein foods every single day to keep our metabolism running, our energy up and our blood sugar levels stable.

  • Protein is used in every single cell in our body and is critical for building muscle mass, supporting neurological function, and aiding in digestion, among other things.
  • Protein foods make us feel full and require more work for the body to digest than fast-acting refined carbohydrates. Therefore, the first meal of the day shouldn’t be cereal and pancakes!

Some eaters enjoy variety, while others like the same thing every day.  No matter what, make sure to provide real, nourishing foods:

  • Include protein, vegetables, healthy fats, and fruit.
  • When packing lunches and snacks for school, try to remember the Golden Rule of Packed Lunches: don’t pack anything for the kids that you wouldn’t happily eat yourself!
  • Get your kids involved in picking foods and packing their own lunches! If they have a say in selecting items from your real-food pantry, their food is more likely to end up in their bellies rather than the garbage can.


Swiss Chard & Ricotta Muffins  (Grain and Gluten free. Contains dairy)


  • 1 Tbsp olive oil
  • ½ cup onion, chopped
  • 1 clove garlic, minced
  • 8 cups swiss chard, chopped
  • 2 cups whole milk ricotta cheese
  • 3 eggs
  • 1 cup shredded mozzarella
  • ¼ cup shredded parmesan
  • ⅛ tsp ground nutmeg
  • salt and pepper to taste
  • 1 lb mild sausage (organic, pastured)


  1. Heat the olive oil in a large saute pan and add the onions and garlic. Cook for several minutes or until soft. Add the swiss chard (or other greens of your choice) and cook for about 5 minutes until the leaves are wilted and the stems have softened. Add the nutmeg and season with salt and pepper. Remove from heat and set aside to cool.
  1. Meanwhile, beat the eggs in a large bowl. Add the ricotta, parmesan and mozzarella cheeses. Stir in the sauteed greens.
  1. Use your fingers to press the sausage into place, lining the cups about ¼ inch thick. Then spoon in your filling – don’t overfill because they will puff up slightly when baking. Make sure you bake these on a cookie sheet, as the grease from the cooking sausage will overflow the cups and you will have a mess on your hands if you don’t put something underneath it to catch it! Also, by all means add more cheese on top if you so desire.

Blueberry Pumpkin Muffin Breakfast Bars (Contains eggs)


For the muffin crust

  • ⅓ cup pumpkin puree
  • ⅓ cup maple syrup
  • ¼ cup coconut oil, melted
  • 3 eggs, whisked
  • 1 teaspoon vanilla extract
  • ¼ cup coconut flour
  • 1 tablespoon pumpkin pie spice (or ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ground cloves, ⅛ teaspoon powdered ginger)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt

For the toppings

  • 2 cups of fresh blueberries (frozen blueberries work, just thaw first)
  • 2 tablespoons honey
  • 2 tablespoons coconut cream concentrate or coconut butter (In a pinch I have used coconut milk or coconut milk creamer)
  • 1 teaspoon lemon juice
  • zest of ½ a lemon
  • 2 tablespoons coconut flour

For the crumble

  • ½ cup mixed nuts, chopped (I used cashews, pecans, and walnuts)
  • 3 tablespoons unsweetened shredded coconut
  • 1 teaspoon sesame seeds
  • 1 tablespoon honey
  • sprinkle of cinnamon
  • pinch of salt


  1. Preheat oven to 350 degrees.
  2. Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
  3. In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
  4. Pour dry ingredients into wet ingredients and mix well.
  5. Grease an 8×8 glass baking dish then cut a piece of parchment paper down so it can fit into the baking dish, leaving two sides out of the baking dish. This way you can pick the bars out of the dish without breaking them apart.
  6. Pour the muffin batter into the parchment lined baking sheet and spread out evenly.
  7. Place in oven and baking for 30-35 minutes until cooked through.
  8. While the crust bakes, place a small saucepan over medium heat and add blueberries.
  9. Add honey, coconut cream concentrate, lemon juice, and lemon zest. Mix well.
  10. Once the blueberries begin to burst, remove from heat and add coconut flour. Mix until completely combined. Let sit for about 5 minutes to thicken up.
  11. When the crust is done cooking, pour the blueberry mixture on top.
  12. In a bowl, add nuts, coconut, sesame seeds, honey, cinnamon and salt and mix together and mix.
  13. Add clumps of the nuts to the top of the blueberry mixture.
  14. Add to oven and bake for 15 minutes.
  15. Let cool for 10 minutes, remove from pan, then place on a cool rack to cool for 5 more minutes before cutting into 6-8 squares.
  16. Store in fridge.

Sweet Potato Walnut Breakfast Bars (Contains eggs)


Makes about 20 cookies

  • 1/2 cup almond butter
  • 1/2 cup sweet potato purée (I roasted a whole sweet potato in aluminum foil for about 40 minutes on 350 degrees F—scooped out and mashed the insides)
  • 1/3 cup maple syrup
  • 2 large eggs
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1 tsp. nutmeg
  • 1 tsp. ground cinnamon
  • 1/2 tsp. finely ground salt
  • 1/2 cup peanut butter chips
  • 1/2 cup chocolate chips
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries
  • A few whole walnuts for topping


  1. Preheat oven to 350 degrees F.
  2. With an electric hand mixer, beat together the almond butter, sweet potato, maple syrup, eggs and vanilla. Discard the hand mixer and stir from this point on with a rubber spatula or spoon. Add in the baking soda, nutmeg, cinnamon and salt—stir until well combined, scraping down the sides of the bowl.
  3. Fold in the peanut butter chips, chocolate chips, walnuts and dried cranberries. Carefully pour small circles of batter onto a lined baking sheet (roughly 1 1/2 teaspoons each) and place a whole walnut in the centre, lightly pushing it down so that it stays in place but does not spread the cookie too thin.
  4. Bake for 10-13 minutes until lightly browned on top. Allow to sit for 5 minutes before diving in. Be careful removing the cookies from the pan—they can be fragile. Store in an airtight container for 5 days and enjoy as a breakfast treat or on-the-go snack all week.

Protein Pancake, Bacon & Egg Sandwich (Contains eggs)

 I’ve provided an egg substitute as an option for the pancakes if you do not want to eat this as a sandwich. The pancakes can be served as a side.


For the pancakes

  • 2 ripe bananas
  • 2 organic farm-fresh eggs OR 2 flax eggs
  • Flax eggs: For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.
  • 1 scoop natural or vanilla protein powder
  • 1 1/2 tsp coconut flour
  • 1 tsp vanilla extract
  • Dash cinnamon1/2 tsp aluminum-free baking powder

Everything else

  • 4 organic farm-fresh eggs
  • 4 strips nitrate-free bacon (or sausage)
  • Optional: serve with pure maple syrup


  1. Prepare bacon as desired
  2. In a bowl, mix together pancake ingredients
  3. Grease pan (coconut oil or grass-fed butter), place muffin molds onto pan, and pour pancake mix into each mold, cook over medium/low heat
  4. When pancakes begin slightly bubbling on the sides, carefully remove the mold and flip pancakes
  5. Cook for an additional 2 minutes or until fully cooked through, and set aside
  6. Using the same size molds, crack eggs into the molds; once egg whites begin cooking, gently break the yolk, let cook until fully done
  7. Assemble sandwich and serve

Veggie Egg Power Cups


  • ½ carton of 500 g liquid eggs (or 4 large eggs)
  • ½ bunch asparagus, sliced in ½” chunks
  • ½ head of cauliflower, heads cut off and crumbled
  • 1 cup grape tomatoes, quartered
  • 3 green onions, chopped
  • 4 pickled Peperoncini peppers, chopped (optional)
  • ½ tsp garlic powder
  • 1 tsp dried oregano


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a small bowl pour eggs, adding in the garlic and oregano. Whisk to mix.
  3. In a silicone muffin pan (large 6 muffins), portion out vegetables starting with cauliflower.
  4. Pour eggs mixture to cover each muffin cup, approximately ¾’s full.
  5. Bake in the oven for 20 minutes, serve warm or cold.
  6. Store in the refrigerator for up to 4 days for an easy snack or meal.


  • Peperoncini peppers can be replaced by Jalepeno or hot red pepper at your discretion.

Chocolate Peanut Butter Banana Shake (Contains dairy)

A thick, frothy shake made with frozen bananas, creamy peanut butter, and chocolate. This healthy recipe is perfect for a snack or breakfast on the go.


  • 1 frozen banana (no substitute)
  • 1/2 cup light vanilla or chocolate almond milk
  • 1 tablespoon cocoa powder
  • 2 tablespoons Non-sweetened Greek yogurt
  • 2 tablespoons peanut butter
  • 1 teaspoon agave or honey


  1. Place all of the ingredients in a blender. Blend until smooth and creamy. If the shake is too thick, add a little more almond milk.

Paleo Morning Glory Muffins (Contains eggs)

You can use flax eggs as a substitute


  • 1/2 cup mashed sweet potato
  • 1/2 cup shredded coconut
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/4 cup honey
  • 1/8 cup shredded carrot
  • 2 eggs (or flax eggs)
  • 3/4 cup almond flour
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp aluminum-free baking powder


  1. Preheat oven to 350*F.
  2. Combine all ingredients in a large mixing bowl and blend well.
  3. Coat muffin tin with oil (or use paper liners) and divide batter among six cups.
  4. Bake for 28-30 minutes or until muffins are cooked all the way through.
  5. Allow to cool before serving

Grab and GO Omelette in a Baggie


  • Ziploc baggie
  • 2 eggs
  • handful of your favorite veggies and/or favorite omelette fillings
  • salt and pepper to taste
  • red pepper flakes *optional


  1. Bring a pot of water to a boil.
  2. Crack eggs into small bowl and whisk together.
  3. Pour eggs into baggie.
  4. Add handful of veggies and fillings into baggie.
  5. Add salt, pepper and any seasoning into baggie to taste.
  6. Zip up baggie, making sure it’s closed well so that no omelette drips out.
  7. Give baggie a good shake to mix.
  8. Carefully place baggie into boiling water.
  9. Cook for 10-15 minutes depending on how well done you like your eggs.
  10. Cut open baggie and serve or wrap up and take on the go.

Low Carb Egg Breakfast Muffins


  • 1 bell pepper (red/orange)
  • 3 spring onions
  • 4 little cherry tomatoes/one normal tomato
  • 6 Eggs
  • A good pinch of sea salt (about ¼ to ½ tsp)
  • 12 slot muffin tin
  • Optional ­ – these all go great. Add whatever you like:  cheese;  spinach/green leaves, hot sauce, garlic powder,  or curry powder


  1. Preheat the oven to 390°F.
  2. Wash and dice the pepper, onions and tomatoes and put them in a large mixing bowl.
  3. Add the eggs and salt and mix well. Pro tip ­ crack the eggs separately before adding.
  4. Optionally add some hot sauce, curry powder…whatever you like.
  5. Grease the muffin tin with oil or use paper liners and pour the egg mixture evenly into the muffin slots.
  6. Optional – sprinkle some cheese on the top (you can also mix it in the batter)
  7. Pop the tray into the oven for 15­-18 minutes or until the tops are firm to the touch.


HOT-DOG-AS-THE-BUN with Roasted Peppers and Sauerkraut, Vegetables, and Mixed Berries


  • Grass-Fed Hot Dogs, sliced in half lengthwise, but make sure not to cut all the way through
  • Chopped, cooked onions
  • Chopped, red,yellow, orange bell peppers
  • Sauerkraut (optional)
  • Pickles (optional)


  1. Cook the onions in olive oil (about 15 miutes), then add the chopped peppers to the skillet, and season to taste with sea salt and pepper. Cook until the peppers are pliable, and dish the sauteed vegetables onto a platter.
  2. Add cooking oil to your skillet and sear the dogs cut-side down until golden brown (about 3 minutes) then flip them over to cook the other side (about 2 minutes).
  3. Stuff them with your veggie fillings. To save time, you can stuff with some sauerkraut and chopped pickles instead of sauteed vegetables (or pile these on top of the veggies as well).
  4. Once the hotdogs are cool, place each hotdog on a leaf of romaine lettuce so that they are less messy to eat by hand.
  5. Add a side of mustard and/or organic ketchup in the lunchbox, some fruit (mixed berries, an apple, etc.) and a side of cooked veggies (green beans, peas, or blanched asparagus, broccoli).

Salad with Seared Prosciutto-Wrapped Peaches


  • 2 cups of watercress, thin stems and leaves only
  • 1 ripe but still firm peach, pitted and cut into six pieces
  • 6 thin slices of prosciutto
  • 1 teaspoon ghee (or pastured butter)
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon shelled dry-roasted and sea-salted pistachios, roughly chopped
  • Black pepper


  1. Slice your peach in half, remove the pit, and divide each half into thirds to get six slices. Wrap a slice of prosciutto around each wedge of fruit.
  2. The prosciutto should be coiled flat and tight around the peach slice.
  3. While you’re preparing the peaches, heat a skillet or griddle over medium-high heat. Add the and swirl to coat the pan. When the pan is hot, lay the peaches on one side and cook for about a minute or until browned. Then, flip each wedge over onto its other flat side, and cook for another 30-60 seconds.
  4. When the peaches are browned on both sides, flip them peach-skin side down. and brown the bottom for 30-60 seconds.
  5. Place the hot peaches on the bed of watercress.
  6. Sprinkle the pistachios on top of the salad
  7. Add a generous drizzle of extra virgin olive oil and balsamic vinegar to taste, and top with freshly cracked black pepper.


  • If you don’t like peaches, you can substitute with apples, pears, or nectarines

 Apple Sun-wich, & Veggie Skewers with Paleo Ranch Dressing

Ingredients for Sun-wich

  • 1 apple
  • Sun butter spread (or your favorite nut butter)


  1. Core an apple and slice the apple into round , fairly thick slices to make a “sandwich”.
  2. Squeeze a little bit of lemon or lime juice and toss with the apple slices to prevent discoloration
  3. Spread some sunflower seed butter on 1 slice and cover with a second apple slice (or use your favorite nut butter)
  4. Slice a strawberry on place on top of your “sandwich” for a garnish.

Ingredients for Veggie Skewers

  • Cherry tomatoes
  • Cucumber sliced in chunks
  • Wooden skewers


  1. Alternate between the cherry tomatoes and cucumbers for the skewers
  2. Pack the pale ranch dressing for dipping

Ingredients for the Paleo Ranch Dressing

  • ½ cup organic mayo
  • ½ cup canned Full-Fat Coconut Milk
  • ½ tsp Apple Cider Vinegar
  • 1 large clove Garlic
  • Sea Salt, to taste
  • Fresh Ground Black Pepper, to taste
  • 2 Tbsp Fresh Dill


  1. Combine the mayo and coconut milk, whisk together.
  2. Add apple cider vinegar and whisk to combine.
  3. Crush the garlic clove with a little bit of salt to form a paste. Add to the mayo mixture with some pepper and whisk to combine.
  4. Add in the dill and stir to combine.
  5. Refrigerate for at least an hour before using to let thicken up and allow flavors to blend

What You Need to Know About Minerals and Bones

By Cindy Bloomfield, Patient Coordinator, Nutritional Consultant

Cindy Headshot

The Calcium Lie

The following is taken almost word-for-word from Dr. Robert Thompson, MD in his book, the Calcium Lie II.  It’s very well done and supported by research and basic biochemistry. I’ve just taken a very small part of the book to post, but the entire book is worth the read.  I think it’s critical to know your mineral status and the ratios in order to address most of our health problems.  For instance, your calcium levels can be too high, but a urine test may show that your calcium is low.  That doesn’t mean you need to take calcium.  It likely means that your body isn’t using the calcium, and is therefore storing it in other bodily tissues other than the bones and teeth.  Now you have to figure out why.  If you then look at the calcium to magnesium ratio and see that calcium is low relative to magnesium, it could be due to adrenal exhaustion due to prolonged stress.  In that case, throwing a bunch of supplements at the problem doesn’t address the underlying issue – you have to address the stress and deal with that in order to correct the imbalance.  Here is what Dr. Thompson has to say (excuse the distracting formatting):

The US is now 46th in men’s mortality with life expectancy of around 76 years 47th in women’s mortality with life expectancy of 80 years, and the US has dropped to 34th in the world in infant mortality, a drop from 23rd ten years ago.  In spite of all our high-risk obstetrics and perinatal care and all the new technology, specialists and perinatal care, the US is the absolute worst in first-day infant mortality.

If our seniors make it to 85 years of age, they have a 50% chance of having dementia and not knowing it.  Even more worrisome, there has been an increase in maternal death in childbirth in the last decade for the first time in 50 years.   We are also among the worst in the world in preterm births with 1 in 8 babies born before full term.

Nearly every disease is increasing:

  • Based on the current rate of increase in autism, there will be no normal male babies born in the US by 2030.
  • The current rate of diabetes increase suggests that the disease will have stricken 95% of our adult population by 2030.
  • Autoimmune disease now affects over 150 million of our citizens and increases every year.
  • The number of children with life-threatening allergies has increased over 1000%.
  • Toxic superbug bacteria are literally eating us alive.
  • Cancer keeps increasing in frequency every decade unabated by our medical profession. Cancer now affects nearly 50% of our population as does heart and vascular disease.

For generations we have been taught that calcium is essential for strong bones.  Nearly all of our doctors and most of us have bought into this idea.  We were all led to believe that unless we get loads of calcium, our bones will break and crumble to powder.  It’s not true. It’s never been true and basic science taught in every university in the world shows us the error of this belief system. Calcium is only one of at least 12 minerals that build strong bones.

Calcium hardens concrete. Imagine what it can harden in your body!  Excess calcium can cause:

  • kidney and gallstones
  • arterial plaque
  • bone spurs
  • calcium deposits in tissues other than bones
  • brain cell dysfunction, brain shrinkage, and dementia
  • osteoarthritis
  • hypertension
  • thyroid hormone resistance
  • obesity
  • type 2 diabetes
  • cataracts

Taking calcium supplements alone will actually make our mineral imbalances worse. We need minerals.  We need all of them, not just one mineral.

When the refrigerator was invented in 1876, we stopped using sea or rock salt to preserve our meats and other foods. We thereby robbed our bodies of the essential minerals in that salt we need to survive and thrive (sea salt contains perfectly balanced ionic trace minerals).  Since then, generation after generation has experienced declining tissue mineral levels.

72% of your body weight is water.  The remainder of your body weight is minerals.  All 28% of it.  The planet’s oceans and salt beds contain all of the minerals and trace minerals we need to be in perfect health.

True sea salt and rock salt contain all of the minerals in the exact proportion that our bodies require (except sodium).  These minerals are necessary for every single body function to work.

When we stopped preserving our food with naturally occurring sea salts, we became progressively deficient in some, if not all, of those essential minerals.  Because a mineral “fingerprint” is passed from mother to child, each generation has become progressively more deficient in these essential minerals.

At about the same time, we began to severely deplete the soil in which we grow our food. The introduction of chemical fertilizers actually further robbed and depleted the soil of its nutrients.

In 1936, the US Senate actually warned the population that our soil was seriously depleted of minerals.  Dr. Linus Pauling, the winner of two Nobel prizes, is credited with saying “You can trace every sickness, every disease and every ailment to a mineral deficiency.”

In 1999, a Rutgers University study revealed the mineral content of commercial fruits and vegetables was less than 16% of normal compared to vine-ripened organic produce and the trace elements necessary for vitamin production were completely absent. Since the mineral content determines the vitamin content, our commercial produce has almost no nutritional value!

Organic foods may have lower levels of pesticides and herbicides, but no increased nutritional value unless they are vine-ripened.

Bromine has been implicated in thyroid disease and cancer, breast cysts, fibrous changes, prostate inflammation and cancer, pancreatic dysfunction and cancer, and ovarian hormonal dysfunction, ovarian cysts, endometriosis and ovarian cancer.  Bromine interferes with iodine functions, which most severely affects the endocrine gland system.

Bromine has been added to our flour for over 30 years (except King Arthur brand flour and a few others).  It’s also sprayed on fruits to stop mold from growing, especially on berries, and it cannot be washed off.  It’s added to many canned foods, bottled foods, carbonated drinks, energy drinks, and bakery products.

Animal studies have shown that hypothyroidism (low thyroid function) is a result of eating foods containing bromine.

Bromine has been shown to cause apathy, decreased concentration, depression, headaches, irritability, delirium, schizophrenia, psychomotor retardation and hallucinations as well as the endocrine cancers as suggested above.

The only antidote for bromine is increased iodine intake and increased intake of chloride as sodium chloride (salt).  The kidneys have a difficult time in eliminating bromine when the body is deficient in sodium chloride.

All of us would benefit from supplementing with balanced ionic trace minerals since most of us consume entirely too much calcium (in the form of calcium-rich foods and foods that have had calcium added to it, or from calcium supplements), which leads to excess calcium, more mineral imbalances and a host of health problems.  We would also benefit from taking whole-food vitamin C (not ascorbic acid, which is the form of most Vitamin C supplements on the market today – it actually depletes vitamin C).

Okinawa has 50 centenarians (those who live to be over 100 years old) for every 100,000 islanders, the highest ratio in the world.  They have the longest life expectancy in the world.  They don’t just live longer, the live better.  They habitually eat large quantities of sea salt rich in all minerals.  It is the overall trace mineral intake they consume that contributes to their long lives plus their diets rich in locally grown fruits and vegetables, which are rich sources of whole-food vitamins C and E.

These cultures also engage in hard physical labor, eat a comparatively low-calorie diet and walk many miles every day, all of which certainly contribute to their longevity.

The World Health Organization ranks the US an embarrassing 33rd in the world in longevity out of 193 countries.  This US life expectancy statistic has consistently fallen in comparison to other developed countries in nearly every decade for the last 50 years.

Everyone should probably consume at least 3 grams of sea salt-derived trace minerals per day, because bones aren’t made of calcium. Here’s what bones are made of:

  • Calcium
  • Potassium
  • Magnesium
  • Manganese
  • Silica
  • Iron
  • Zinc
  • Selenium
  • Boron
  • Phosphorus
  • Sulfur
  • Chromium
  • And traces of 64 other minerals

If we want strong bones, we need to keep all of these minerals in our bones and in balance.  We deplete our stores on a daily basis, and we need to replace them all every day.  Replacing just one mineral (calcium) creates and imbalance that has a cascading negative health effect.

The Use of Statin Drugs to Lower Cholesterol

Stephanie Seneff, Ph.D., senior research scientist at MIT, has concluded, “Statin drugs will go down in history as a worse disaster than (synthetic) hormone replacement therapy, Vioxx, and thalidomide combined.”

The health consequences of statin drug use are staggering especially in view of the easy, cheap and safe alternatives.  These include:

  • The combination of soluble fiber (the Weight Control Formula marketed by Life Extension, which has been shown to be equal to Lipitor in lowering bad cholesterol)
  • Stabilized rice bran, marketed by Bob’s Red Mill and a handful of other companies (high in B-3, the real niacin)
  • The insulin-resistance reducing product called ChromeMate (chromium polynicotinate) which lowers triglycerides and LDL cholesterol

The Calcium Cascade

Excess calcium in the body begins a cascade of negative health effects that have enormous adverse consequences to our health.

If you have excess calcium in your body that leads to:

  • Calcium seeking and needing more magnesium to try to keep the body’s calcium and magnesium in balance

This will lead to:

  • A magnesium deficiency in proportion to calcium that leads to increased muscle tension, nerve endings firing erratically, and other “electrical” malfunctions in the body
  • In its need for more magnesium, the body has to suppress adrenal function to retain more magnesium.

This adrenal suppression causes a loss of sodium and potassium and immune compromise.  This will lead to:

  • Continued depletion of sodium and potassium stored inside the trillions of cells in the body.

This will lead to:

  • A loss of sodium and chloride needed to produce the stomach acid you need to digest protein.

This will lead to:

  • An increase in incidence of heartburn and other digestive disorders
  • The body gradually loses the ability to digest protein and absorb the essential amino acids that are the building blocks of protein and neurotransmitters
  • Sodium depletion leads to failure of amino acids and glucose to get into our cells – except for fat cells which keep absorbing glucose without sodium while the rest of our body’s cells are starving
  • The potassium depletion causes increasing degrees of thyroid hormone resistance with all the symptoms of hypothyroidism and slowed metabolism even with what are thought to be “normal” blood test results for thyroid problems.
  • All cells except fat cells become starved for amino acids and glucose.

This results in:

  • Increased cravings for glucose and increased food intake. The loss of minerals also leads to more food cravings
  • Intracellular deficiencies of sodium, potassium and essential amino acids, and more cravings

The end result is: multiple metabolic malfunctions including obesity, heart disease, hypothyroidism, type 2 diabetes, anxiety, migraines, depression, dementia, hypertension, dementia, and the list goes on and on!

We are turning into a fat nation (Generation XL) because we are quite literally starving. That’s right: In a time of unparalleled food wealth, we cannot get the nutrients from our food that our bodies need to function normally.  Quite literally, our mineral deficiencies and imbalances, especially calcium excess, is leading us to metabolic failures of unprecedented proportions.

John’s Health Transformation

At Longevity, we believe that while detoxification and supplementation are important, good nutrition is crucial to optimal health.  To demonstrate the impact of switching to a nutrient-dense whole foods diet, we interviewed John S., a Longevity client who transformed his diet in 2016 by doing the Whole 30 Program, and has already seen life-changing results.  If you’re thinking about overhauling your diet this year, feel free to ask one of our staff members for recommendations and programs to help you get started.  
Describe your health history and how you’ve felt the last few years.  
After starting my career, I began to struggle with my weight and overall health.  It wasn’t something that happened overnight, but a snowball effect impacted primarily by 15 years of poor eating, added stress and minimal exercise.  At 40, my weight pushed the 240 lb mark, my triglycerides, cholesterol and glucose levels were elevated, and my energy levels were way down.  I started to watch portions a little and ran for a couple of months.  My weight came down some, but by blood work was still an issue.  My doctors had seen enough and were ready for me to get the numbers under control or get on medications.
Why did you decide to do the Whole 30 Program?  
My wife had heard of the program and was going to start it at the new year.  What better time to try something?  I read up on the program and just made up my mind.  I decided to go all in and really do it right.
What was the hardest part about doing the program?  
The first 10 days.  I ended up reading every single label on salad dressings, condiments, and other packaged foods, looking for options that would be considered approved.  Very few are available, which made decision making even easier to some extent.   My first 10 days included a business trip to Las Vegas.  The first obstacle I ran across was that there were no approved options on airplanes.  For the flight back, I planned ahead and had some approved snacks and fruit with me.  Dining out was another very interesting experience.  I’m not a picky eater, so I usually order what is on the menu without any changes or special requests, but not during Whole 30.  Veggies steamed, no butter…salad with no cheese, croutons, dressing (because you know based on reading all those labels the odds of an approved dressing being available are slim to none), no breads etc.  I also asked for slices of fruit to be added to salads to add some additional flavor without dressings.   I ate all the time on Whole 30, but stopped grabbing easy grab-and-go snacks like chips and crackers, and started eating carrots, nuts and fruits to get through hunger spells.
When did you first start noticing changes in how you looked and felt on the program?
It didn’t take long before my clothes started to get a little baggy.  Coworkers were taking notice as well.  I didn’t weigh myself, so I had no clue what kind of results I was getting, but I knew my weight was coming down.  I didn’t add exercise during my Whole 30 until after the first 30 days, so my results are strictly from eating better and smarter.
Describe your current health picture.  
During the program my weight dropped to 209 lbs.  I started at 221 lbs after losing some weight the previous year, but a 12 lb drop in one month is astonishing.   I lost 3 inches in my chest, 4 inches in my belly and over 2 inches in my waist.  I loosened up with the diet and added exercise the second month and have lost another 4 lbs.  I had my blood work redone and was shocked!  Years of having bad numbers were erased with one month of healthy eating.  My levels were not just barely within the range, but had come down to below the halfway point of the range in every category that was elevated in prior test.  This was the best part for me.  I validated this as more than just a weight loss program, which I want to be clear…it is not.  It’s a lifestyle change.  It’s changing how you look at food.  
What supplements are you currently taking to maintain your healthy lifestyle?  What healthy habits are you maintaining?  
Today, I would say I am still eating the Whole 30 85-90% of the time.  I take fish oil, adrenal support, a probiotic and a multivitamin daily.
What have you learned about the importance of a whole foods diet when it comes to your overall health and well-being?  
More than anything, I’ve learned what a healthy lifestyle truly looks like.  The 10-15% of the eating I do now that is not Whole 30 approved is a decision I make every time I decide to go off plan.  I say no to the “bad” choices way more than I ever thought I could or would.