Dr. Salzarulo: A New York City Holistic Doctor

Gluten-Free Grains
People who are gluten intolerant, or allergic to gluten, need to avoid grains that contain it. It is important to carefully read all product labels because products labeled wheat-free are not necessarily gluten-free.
Grains that contain gluten include: wheat, rye, oats, barley and spelt. In addition,
durham flour, couscous, semolina, spelt, kamut, bulgur and triticale (a grain crossbred from wheat and rye) are all names for certain kinds of wheat. These grains contain gluten.

Despite these restrictions, people with gluten intolerance can eat a well-balanced diet with a variety of foods, including bread and pasta made with special flours. Gluten free grain products and flours that can be enjoyed include:

Amaranth
Buckwheat
Corn
Lentil flour
Millet
Quinoa
Rice (any kind)
Soya
Teff

TWO WONDERFUL GRAINS YOU WILL LOVE

Quinoa, pronounced KEEN-wa, is a very nutritious and delicious grain that has a light taste and a delicate, fluffy texture. It was once a staple of the Inca culture. Those who are allergic to wheat or corn will likely find this grain easy to digest. Quinoa Contains 50 percent more protein than most other grains, as well as higher levels of calcium, phosphorus, iron and B vitamins.
Basic Quinoa Recipe
Ingredients:
1 cup quinoa
2 1/8 cups filtered water
1 pinch salt (Celtic sea salt is highly recommended)
1. Rinse quinoa
2. Boil water and salt in a pot
3. Add quinoa, reduce heat to low flame, cover and simmer until all water is absorbed and grain has a fluffy, translucent quality (15-25) minutes.
Quinoa is fine to eat in moderation during a Candida Cleanse or a Seven Point Detoxification Cleanse unless otherwise instructed.
Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. The Hunzas — who live in a remote area of the Himalayan foothills and are known for their excellent health and longevity — enjoy millet as a staple in their diet. Millet is rich in B vitamins and minerals, especially niacin, B6, folate, calcium, iron, potassium, magnesium, and zinc.
Basic Millet Recipe
Ingredients:
1 cup millet
3 cups filtered water
Pinch of sea salt (Celtic sea salt is highly recommended)
1. Wash and drain millet
2. Boil water and sea salt in a pot
3. Add millet, cover, reduce heat to low, and simmer for 25- 35 minutes.
Millet is O.K. to eat during Candida and Seven Point Detoxification Cleansing Programs unless otherwise instructed.
Millet and Quinoa can be added to casseroles, breads, soups, stews, souffles, pilaf and stuffing. The can be used as side dishes or served under sauteed vegetables.
Gluten-Free Cereals
Natures Path, Erewhon, and Health Valley have a wide have a variety of cereals that are gluten-free. These brands are found in most health-food stores.
Arrowhead Mills has a wonderful selection of Puffed Millet, Puffed Rice or
Puffed Amaranth.
These cereals can be mixed with Almond or Rice Milk (Rice Dream and Pacific are brands that have organic, sugar-free varieties) and your favorite berries nuts and seeds (blueberries, blackberries, raspberries, sunflower seeds, pumpkin seeds, almonds, pecans, cashews).
Gluten-Free Pasta and Breads
Rice pasta is gluten-free. The brand I recommend is Tinkyada.
Quinoa pasta is now available in many health-food stores. The brand I recommend is Ancient Harvest.
For a wonderful selection of gluten free breads, check out www.samisbakery.com

Fats Can Be Healthy for You!

Much of the information regarding dietary fat intake is confusing and conflicting. Most people try to avoid all fats because they are misinformed.

Optimum health requires optimum fat intake. This is why low fat and fat free diets are dangerous to your health. In other words, you need fats in your diet — but it must be the right kind. Approximately 95% of the U.S. population does not get the right kinds of fats to stay healthy. They eat refined, processed, overheated, hydrogenated and solvent-ridden oils.
How And Why Are Trans Fats Produced?
Trans fats (or trans-fatty-acids) are produced when liquid vegetable oils undergo a food refining process called “hydrogenation”. During this process, hydrogen is added to make the oils more solid. Food manufacturers produce these “hydrogenated vegetable fats” because they deteriorate at a slower speed thus permitting food products a longer
shelf-life.
Avoid all hydrogenated and partially hydrogenated fats. These are the bad fats and they are poisons to your system. Never eat margarine again!
Why Are Trans Fats Unhealthy?
A growing body of medical evidence indicates that consumption of trans fat raises levels of LDL – the bad cholesterol- and reduces levels of HDL – the good cholesterol. This double whammy increases the risk of atherosclerosis (hardening of the arteries), which itself is an independent risk factor for heart attacks and strokes. Trans-fatty-acids are also suspected of causing certain cancers, including breast cancer.
What Foods Contain Trans Fats?
Trans fats are commonly found in foods like: shortenings, margarine, cakes, cookies, crackers, pretzels, snack foods, fried foods, donuts, pastries, fatty cheeses, baked goods, and other processed foods made with “partially hydrogenated oils”. In addition, small amounts of trans fatty acids occur naturally in various meat and dairy products.

Essential Fatty Acids are the good fats. They are called essential because it is essential that you eat them. Your body does not manufacture them.

The two basic categories of essential fatty acids are: Omega 3 and Omega 6
Omega 6 and Omega 3 essential fatty acids are best consumed in a ratio of about 3:1 – three omega 6 for one omega 3.
Most Western diets range between 10 and 20 to 1 in favor of omega 6, which is not good for health. We eat too much omega 6 fat and not enough omega 3 fat.
The primary sources of omega-6 are corn, soy, canola, safflower and sunflower oils, and in raw nuts and seeds. These oils are overabundant in the typical diet, which explains our excess omega 6 levels. (Primrose, grape seed, black currant and borage oils are also high in omega 6). Omega 6 essential fatty acids are also found in raw nuts and seeds.

Omega 3 are typically found in Alaskan salmon, sardines, mackerel, lake trout as well as in flax, walnut and cod liver oils.

Increase your intake of Omega 3 and decrease your intake of Omega 6

One delicious way to add Omega-3 to your diet is by adding the Flax/Oilve oil dressing to your salads.

*Recipe:
1 cup olive oil
1 cup flaxseed oil
3 cloves garlic (finely chopped)
½ teaspoon Celtic sea salt
**4 finely chopped sun dried tomatoes
**4 finely chopped kalamata or green olives
Black pepper to taste
**Optional

This dressing must be refrigerated and never heated or used for cooking

Superfoods Chlorella

Chlorella is a dark-green colored micro-algae that is the world’s richest natural source of chlorophyll. It is an amazing source of vitamins and nutrients containing all of the
B vitamins, magnesium, potassium, zinc and iron, 18 vital amino acids, beta carotene and lutein. Chlorella is also rich in nucleic acids, which helps your natural defense system.

Our bodies are constantly exposed to harmful environmental toxins every day. Over time, the toxic build-up in our system slowly tears away at our health. The most outstanding feature, the one that sets Chlorella apart from other superfoods is its proven ability to assist the body in detoxifying harmful air, water, chemical and heavy metal pollutants; precursors to many of the most common degenerative disease conditions.

In addition to its detoxification abilities, there is evidence to show that chlorella promotes T-cell activity, thereby enhancing the immune system to more effectively fight off bacteria and viruses. Chlorella has also been known to increase the growth of friendly bacteria in the digestive tract, lower blood pressure and cholesterol levels, balances sugar high/lows as (seen in Diabetes and hypoglycemia), promote healing of intestinal ulcers, diverticulosis, and Crohns disease and other degenerative dis-eases.

Regarding Food Rotation

The more frequently you eat a particular food, the greater are your chances of developing an allergy to that food. Moreover, you tend to become addicted to foods you are allergic to and you crave them, even though they may be contributing to your fatigue, headaches, muscle aches, depression or other symptoms. When you rotate your diet and eat foods no more frequently than every fourth day, you can accomplish two goals. First, you can avoid becoming addicted to various foods. Second – and equally important – you are better able to identify foods that could be causing problems.
In rotating your diet you eat a food every four days. For example, in rotating fruits, you’d eat apples on Monday, grapefruit on Tuesdays, blueberries on Wednesday and oranges on Thursday. Then on Friday you can start over again with apples.
This same system can be used with other food groups such as meats, beans, vegetables and grains.

The majority of people are chronically dehydrated. Dehydration can be quite pronounced even in an absence of thirst. In fact, the thirst mechanism becomes less reliable as dehydration increases. The thirst mechanism also tends to become less reliable with age.
As a bare minimum we should drink at least half an ounce for every pound of body weight. Thus a person weighing 160 pounds would require a minimum of eighty ounces or approximately eight glasses of water per day.
A fairly simple and accurate method to check if you are drinking enough water is to note the color of the urine. The urine should be extremely pale or clear in color. The urine being darker than this generally indicates dehydration.
Always remember to drink filtered or high quality spring water.

Many symptoms are caused by food allergies. Foods high on the allergy list are: white flour, sugar, wheat, corn, soy, chocolate, soy, citrus, eggs and pork.

The elimination diet is the best way to find if you are allergic to one or more of theses foods.
The way to perform this diet is eliminate all of the above foods for one week. The foods are returned to your diet, one food per day, and reactions are noted.

Sugar- laden foods cause many problems. First, they contribute to the overgrowth of Candida in the intestinal tract. In addition, if you fill up on these foods, you most likely won’t consume enough essential nutrients. Your diet may be deficient calcium and magnesium, zinc, chromium, essential amino acids, essential fatty acids, vitamin B1, Vitamin B6 and other nutrients.

In the early stages of candidiasis (the first 2-3 months) I recommend avoiding fruits. Here’s why:
Fruits are loaded with fructose; in spite of their fiber content, fruits are easily converted to fructose and other simple sugars in the intestinal tract, thereby encouraging the growth of candida.

During the first 2-3 months the only fruits I recommend are: avocadoes, lemons limes, tomatoes and coconuts

Fruit juices are loaded with yeast. In addition, they are quickly converted to sugar.

Sprouted Grain tortillas are yeast and sweetener free.
They are made from sprouted live grains and contain absolutely no flour. The brand I recommend is Ezekiel.

I suggest wrapping the tortilla around a generous portion of your favorite salad mix. You can use Annie’s Lemon & Chive or Goddess dressing–both are vinegar free and great for while on a diet to cure Candida overgrowth.

You can also use the Olive and Flaxseed Oil dressing (see Oil and fats category)