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    Natracure Blog — yogurt

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    The Innumerable Values of Yogurt

    From an energy science point of view the IC bladder pain syndrome( interstitial cystitis, vulvodynia, chronic prostatitis, IBS, GERD, and fibromyalgia) is a Vata and Pitta provoked disease, that is, too much hot and mobile qualities in the urinary tract - an imbalance created by the foods consumed. So the obvious first step is to reduce those foods that are Pitta and Vata provoking. When first getting started to get some relief from the burning sensation you can begin with just a Pitta pacifying nutritional format as at icdiet.com but as you progress using a format that is appropriate for you energy constitutional makeup can be found at foodsheal.com after taking the test. One particular thread that I have seen come up is the question about IC and yogurt. How should it be used and whether it is safe in IC, that is, whether it is Vata and Pitta provoking, causing bladder pain. Yogurt is an amazing food and many ethnic cultures on the planet use fresh yogurt and kefir as health promoting foods in their nutrition. And there are very good reasons for doing so but due to the Pitta aggravating nature of yogurt, freshly made is the only way to go in moderation.

    Helping Restore Imbalanced Agni

    The value of yogurt is that it serves when freshly made a rich source of probiotic which is a population of "good bacteria" that reside in the bowel. "Bad" bacteria at times overgrow the gut flora leading to poor digestion, absorption, and assimilation so it's important that the good flora flourishes and the bad are kept in check. As I've alluded to in the past, bacterial growth is a major part of our digestive strength that needs to be nourished. This is particularly important if you have GERD, IBS, and fibromyalgia associated with IC since the digestive fire is significantly compromised in these dual conditions. Regular use of freshly made yogurt insures that the "good" bacteria are consistently replenished. Agni is always compromised in these conditions and since the bacterial flora is part of agni it's important to supplement with probiotic foods such as yogurt. SIBO(small intestinal bacterial overgrowth) is commonly thought of as the root cause of many bowel diseases but from an energy science perspective it's just saying that agni is disturbed. You may have heard of yeast overgrowth and this is yet another factor that can lead to poor digestive fire(eliminating yeast laden bread products is a good idea in that it gives us more than we need so flatbreads are best or at least toasting yeasted products). This candidal imbalance in bowel flora much like SIBO is a result of poor agni. So building up agni is one of the central therapeutic themes in the management of the IC bladder pain syndrome. Bowel flora is important in the concept of digestive fire and aids in bowel digestive function as well as providing important nutrients for our nutrition. Pasteurized yogurts should be avoided as pasteurization kills off the beneficial probiotic component of yogurt.

    Making Digestion Easy By Predigestion-Optimizing Digestive Strength

    The value of yogurt comes in the predigestion of lactose and casein which we talked about a couple of days ago. Hence the bacteria during the incubation phase of creating yogurt use the sugar lactose and break down the protein casein. The lactose then doesn't bother the lactose intolerant and the casomorphin derivative from casein digestion can be less, hence affecting us less. Why freshly made? From an energy science view the build up of acidity occurs with aging yogurt even if refrigerated becomes inflammatory and thus Pitta provoking. You also get the maximal amount of probiotic in the yogurt(some bacteria die off after 4-5 days). Even though fresh yogurt is not very acidic(sour taste) it still can be Pitta provoking if used daily. Hence home made yogurt has its consumption limitations. By Dr. Bill Dean via DrBillDean.com

    Dairy Myths You Need to Stop Believing

    MYTH: SKIM MILK IS THE HEALTHIEST OPTION Is skim milk the healthiest choice? Will dairy make you congested? This might just change your mind. Truth: The health benefits of fat-free dairy may be overstated. Recent research has found that people who eat full-fat dairy aren’t any likelier to develop heart disease or diabetes than people who eat low-fat dairy. Other data has linked full-fat dairy to lower odds of obesity. The reason: Certain fatty acids in dairy may be linked to fullness; when you eat fat-free versions of milk, yogurt, and cheese, you may feel less satisfied (and eat more later). Low-fat milk helps your body absorb key nutrients from milk, such as vitamins A and D, as well as important fatty acids, says Katherine Tucker, PhD, nutritional epidemiology professor at the University of Massachusetts Lowell. MYTH: MILK CAUSES CONGESTION Truth: Dairy won’t make your cold any worse. Any uptick in congestion you feel after drinking dairy is probably in your head. Milk drinkers with the common cold didn’t experience more coughing or runnier noses than those who didn’t drink dairy, according to a Swiss report. The only people who reported increased respiratory problems after drinking milk were those who believed dairy produces more mucus, the report found. Try these home remedies to relieve a stuffy nose. MYTH: MORE MILK MEANS STRONGER BONES Truth: Study results are mixed when it comes to the skeleton-strengthening benefits of calcium. A BMJ study published in 2015 found that middle-aged adults who took calcium supplements or who got high levels of calcium from their diet were as likely to experience fractures as people who consumed less calcium. 'Dietary calcium intake is not associated with risk of fracture, and there is no clinical trial evidence that increasing calcium intake from dietary sources prevents fractures,' the study authors concluded. 'Evidence that calcium supplements prevent fractures is weak and inconsistent.' More research is needed to determine the best ways for adults to maintain strong bone health—and prevent fractures—into old age. Weight-bearing exercise (walking, running, dancing), as well as exercise that emphasizes balance (yoga, tai chi), appears to be critical. MYTH: MOST PEOPLE CAN’T DIGEST LACTOSE WELL Truth: The body can adapt to tolerate more milk. Even people who have a hard time digesting lactose rarely show symptoms with a small serving, especially when the dairy is paired with a meal, says Dennis Savaino, PhD, a nutrition science professor at Purdue University who has been studying lactose digestion for more than 30 years. 'Every poison—or food—has a dose,' Savaiano says. 'With lactose or milk, there’s a dose that gives symptoms, and that’s usually more than a cup.' Drinking milk regularly can make your body more used to digesting lactose, even if you’ve shown signs of intolerance before, he says. If you’re a dairy lover with lactose intolerance, talk to your doctor about ways to safely dabble in dairy without causing stomach upset or other symptoms. MYTH: MILK IS THE BEST BEVERAGE SOURCE OF CALCIUM Truth: Other drinks have comparable amounts. With 30 percent of your daily value of calcium in one cup, milk is by no means a shabby source of the mineral. But it’s not your only option for calcium, which helps bones, muscles, the heart and nerves. A cup of calcium-enriched orange juice has 35 percent of your daily need, and enriched soy milk can serve a whopping 45 percent. Check out these other calcium-rich foods. MYTH: ALL DAIRY PRODUCTS HAVE THE SAME VITAMINS AND MINERALS Truth: Milk and yogurt are more nutrient-rich than cheese and cream, Tucker says. Cheese is a middle ground between cream and milk; it has more nutrients than cream, but is not fortified with vitamin D the way milk often is. 'Cheese is still a good source of calcium and a reasonable source of protein,' she says, 'but there’s not as much vitamin D or magnesium because it’s diluted by fat.' By Marissa Laliberte via MSN.com