ARE THE RED DOTS ON MY SKIN CAUSE FOR CONCERN?

 

The Good :) and Bad :(

The Good ūüôā and Bad ūüė¶

Little red dots on the skin are called Cherry Angiomas or Petichia. In and of themselves they are not harmful, but what they tell about your body is a very different story… There are two pathway’s in the liver associated¬†with¬†this problem. When one of them does not function properly, then a person ends up with high homocysteine. Homocysteine levels above 11.4 are dangerous. In fact the further above, not only does one’s cardiovascular risk increase, but the¬†likelihood¬†of a cardiovascular accident being¬†fatal also increases. Yuck!

Typically, the larger and/or more numerous the dots, the higher the likelihood that there is strong cardiovascular accident family history. A seminar attendee, where I was once teaching this had a large, raised, red mole sized red dot. Both her parents had died of heart attacks in their fifties. I find them to often show first in the sternal (cleavage) area.

The chart to the left outlines the foods or nutrients that can make this pathway not function properly and the nutrients that can help it work right. When it works right, you live. Capish?

Take the time to keep an eye on your spouses skin, regularly checking for these danger signs. If present, determine which of the above nutrients is missing in their diet and which of the offenders are being consumed and make appropriate changes while you still can.

homo dots w arrows

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Medical Emergency, or Minimal Risk?

Medical emergency or minimal risk?

Medical emergency or minimal risk?

Fortunately, lipoma’s like this rarely represent a medical emergency as long as it is relatively soft and movable. They do often tend to return after being¬†surgically¬†removed unfortunately. The most common nutritional cause is an iodine deficiency, especially if there are multiple lipoma’s. Another commonality I see with these is significant emotional triggers stored directly in the mass. With much N.E.T. (Neuro Emotional¬†Technique) and possibly iodine supplementation¬† these can respond to care.

Is This Spot on My Skin Cause to Worry? How Can I Prevent Skin Cancer?

Darker, multicolored skin lesions, especially with borders that vary and look like they are consuming the skin near it should be evaluated. Another thing I look for is activity. Has it changed or does it flake?
There is a pathway in the liver collectively called the P450 enzymes. This pathway gets disrupted from sun (radiation) damage. It is fed (helped) by… You guessed it… vegetables and berries. The phytonutrients and antioxidants in berries and veggies facilitate the proper functioning of these enzymes, thus reducing the potential for skin or many other types of cancer. Supplementally, the best nutrients for these enzymes are S.O.D. (superoxide dismutase) which is called a free radical scavenger. As a free radical scavenger it is very effective in minimizing the “side effects” of treatments like chemo and radiation as well as damage from over exposure to sun. The sun is not as much an issue as our poor nutritional ability to deal with its effects. Take the opportunity to keep an eye on your spouses skin and Eat your organic fruits and veggies.fig14 fig28

EAT THIS FOOD TO LOSE YOUR BELLY FAT

veggies to loose belly fat

The Dr. V summary of this ground breaking paper is:

When one eats too many processed, low soluble fiber foods they create an intestinal environment that is conducive to storing belly (visceral) fat. When one consumes appropriate vegetable fiber it promotes a healthier intestinal environment that stimulates metabolism and virtually melts away belly fat. Clinically I have long understood that  fat storage in the lower abdominal area is a consequence of poor intestinal function. This paper confirms what we have known clinically for many years. The now confirmed conclusion is, if you want to loose belly fat eat fewer processed carbohydrates and more vegetables. Vegetables also help one feel satisfied longer from the food that is consumed, as opposed to the desire for further empty calories soon after the consumption of said empty calories. Eat vegetables to be lean and satisfied.

http://www.nature.com/nature/journal/v489/n7415/full/nature11552.html

Dr. V’s Century Training Plan

Stage Coach CenturyAfter riding 4-6 centuries/year for about the last 10 years, I am occasionally asked about my training and nutritional preparations for an event. So I have put them together in this central location. The nutritional prep will be covered in a follow up blog.

The first step is to know the event vitals that you are preparing for. How much total elevation gain is on the course, and where in the event are the climbs located? What will the conditions be? Are there any specific rules, like no drafting for solo riders? Are there timed, king of the mountain segments? Is the whole event timed or is it a more recreationally structured event?

Then, depending on the goals and conditions of the event, I will begin structuring a plan several months ahead. If is a flat, recreational event like the Palm Springs Century I will continue long, flat “base mileage” type training that occurs at about 65% of my max heart rate predominantly. Then as the season progresses to the more¬†aggressive¬† bigger climb events, I will¬†incorporate¬†far more higher intensity and climbing into my training while maintaining at least one longer ride per week.

Training leading up to the event shifts slightly. If it is a more recreational/training type event then my “taper”¬†preparation¬†for the event would simply be 3 days of very light rides at 65% for less then 1 hour. If it is an event I intend to truly peak for and intend to compete at my best, then I would “taper” for 2 weeks. This 2 week period might be as little as 1 60-90 minute ride in zone 2 every-other-day. This is less ideal for over all progress, so I only plan to peak like this for 2-3 events per year typically.

Thanks to the help of Big Red Coaching I have¬†implemented¬†“opener’s” the day before ¬†events. Opener’s are done by going for a gentle zone 2 (65%) one hour ride. Midway during that ride I will take 2 one minute segments on a gentle grade where I¬†aggressively¬†progress from zone 2 to as high as I can get my heart rate (zone 6). If I am well rested, which is ideal for a¬†competitive¬†event, I will be¬†able¬†to get pretty near to my max heart rate. If I am poorly prepared and under rested, my heart rate will not get nearly as high. That is a bad sign if I am looking to peak for the event. By¬†implementing¬†these I have found that I can begin riding at a competitive race pace much faster at the start of the event. Meaning I need far less warm up before feeling “all in!”

These same principles work well for marathon and half marathon type training. I hope you find some value in this for your own training and I wish the very best in your pursuit of optimal fitness. Check out the next post which will cover my dieting/hydration shifts prior to and during an event. God bless.

DrV wheelie

GREAT GUILTLESS GRANOLA

There are anti-nutrient nutrients in oats called phytates that can leach your body of vitamins. By soaking the oats with spelt which is high in phytic acid to neutralize these negative effects we get a glorious, guiltless granola. By soaking nuts with it we add valuable, blood sugar stabilizing good fats and protein.

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Step one soaking:

4 cups steel cut oats

4 cups spelt flakes

2 cubes (1 cup) butter

14 ounces of unsweetened, vanilla almond milk

3 tbsp raw apple cider vinegar

8 ounces of raw walnut baking pieces or 1-8 ounce bag of raw sliced almonds 

In a saucepan gently melt the butter, mix in the vinegar, almond milk and water. Poor these blended ingredients into a bowl with the oats, spelt flakes and nuts. Mix well with a wooden spoon or spatula. Cover and let them sit (soak) about 24 hours.

Step 2:  Baking

3/4 cup organic honey

3/4 cup organic maple syrup

2 tsp Celtic sea salt

1 tbsp ground cinnamon

2 tbsp pure vanilla extract

4-6 scoops of your favorite protein powder (rice or pea based protein for most blood types)

After soaking time is complete, preheat oven to 170. Place a glass measuring cup in a saucepan of warm water. Mix in the above ingredients (minus the protein powder) warming to soften and mix them. Once they are liquid, with an oven mitt or pot holder, poor the honey mixture over the soaked mixture. Mix in thoroughly and then add the protein powder.

Once the ingredients are fully combined, evenly spread them over 2 Pampered Chef bar pans or pizza stones. ¬†The¬†Nourishing¬†Home recommends parchment paper on baking sheets. Baking time varies widely. In my old oven at 140 it took at least 8 hours. In our new convection oven that’s lowest temperature is 170 it may take 4-6. After 2-3 hours in the oven, break it into small¬†pieces using a fork. This will speed cooking and give it that yummy, bite size granola feel. Cook to your desired crispiness. Therefore checking¬†occasionally¬†after about 4 hours. After cooked and cooled I put the¬†guilt-free grand granola in 2 one gallon¬†seal-able¬†bags and store in in the¬†refrigerator¬†to preserve freshness, though it is fine outside for long periods of time.

I enjoy this fine granola as a post work-out snack/meal, breakfast food, dessert, or even sometimes before big rides when I have sufficient time to digest pre-ride. Enjoy it with almond, or rice milk and your favorite, highly beneficial berries. The original recipe from which I plagiarized this, along with many other great recipes  can be found at The Nourishing Home.

WHY DO YOU THINK OUR BREAD PRODUCTS ARE “ENRICHED?”

While a bran and wheat germ discarding milling process can help improve white flour’s shelf life, ¬†it does remove nutrients like some dietary fiber, iron, B vitamins, micronutrients[1] and essential fatty acids. Since 1941, however, fortification of white flour-based foods with some of the nutrients lost in milling, like thiamin, riboflavin, niacin, and iron was mandated by the US government in response to the vast nutrient deficiencies seen in US military recruits at the start of World War II.[2] This fortification led to nearly universal eradication of deficiency diseases in the US, such as pellagra and beriberi (deficiencies of niacin and thiamine, respectively) and white bread continues to contain these added vitamins to this day.[3]

Folic acid is another nutrient that some governments[citation needed] have mandated is added to enriched grains like white bread. In the US and Canada, these grains have been fortified with mandatory levels of folic acid since 1998 because of its important role in preventing birth defects.http://en.wikipedia.org/wiki/Main_Page

Another example of man and his “infinite wisdom.” Stripping nutrients from God made food for shelf life, realizing people got sick, then feebly attempting to replace what they stole in processing.

Much like the medications and vitamins described last week, bread is a similar example. In the pursuit of better shelf life and therefore improved profit margins, man stripped grains of their nutrients. Are bugs smarter then us? They wouldn’t eat it, but we would? After realizing that this process created significant neurological problems they added back synthetic vitamins to replace the good ones they stripped out. Whole wheat became the healthy solution. Now that is mostly genetically modified and creates gallbladder problems. Take heart, there is hope.

Some “healthier” bread options might include live sprouted grain breads like Ezekiel 4:9 or spelt. Mana is another one that works, it is more of a fruitcake loaf motif then sandwich bread though. With the gluten-free craze we are seeing some better options appearing on the seen like rice or nut breads. What is your favorite option?

What Causes “Side Effects?”

ANYTHING GOD MADE IS BETTER THEN EVERYTHING MAN MADE!

The solutions to many of our health problems can be found in nature. Unfortunately, man feels compelled to process out the synergistic elements from wonderful God made remedies so that they have a synthetic product that can then be patented. Then when we the consumer take these drugs or even some supplements we create nutrient deficiencies which create other problems or “side effects.” Here is a list of some of the common nutrient deficiencies caused by a few medications. If you “need” one of these, you might be well served to find a good vitamin to compensate.¬†http://www.spofscc.com/uploads/Drugs_that_Gobble_Vitamins_New.pdf

DO MOSQUITO’S LIKE YOU?

B1 (thiamine) deficiency can cause lactic acidosis, thus making one smell fruity and attractive to the pesky mosquito. Yes, I am referring to the same lactic acid that builds up with over training and thiamine is beneficial there too. I have had many patients who had previously been attacked, get passed over by mosquito’s after adding a good B1 to their diet. A few other possible symptoms of B1 deficiency are spotting or frequent menses, emotional instability, fatigue, headaches, hypoglycemia, or slow metabolism.

LIKE ITALIAN OR MEXICAN FOODS?

Sorry Italian and Mexican food fans. A, B and to a lesser degree, AB blood types do not do well on tomatoes ūüė¶ For the 44% of you that are O’s, you have a better chance of tolerating the fun red food. I know we have seen the press that lycopenes are good for the prostate, etc. But the damage out weighs the benefit in most cases. The lectins (immune trigger) in tomatoes can cause insulin dumping which can lead to hypoglycemia and then diabetes. They can cause ACh (acetylcholine) to decrease, thus memory problems and liver stress, occasionally leading to increases in cholesterol and often leading to increases in blood pressure. In this case, it is usually better to just say no… Thank you. Blessing to you and your health.

Friend or Foe?