Issue link: http://cp.revolio.com/i/412680
Food Allergies Holiday dining and snacking often leads to consumption of our most common food allergens. Even though the holidays are one of the most difficult times to avoid food allergens, knowing which foods we should avoid is a powerful navigational tool so that we can do our best to avoid exposure to the worst offenders during much of the holiday season. Upset Stomachs Upset stomachs caused by indigestion of too much rich, sugary food can ruin festivities with family and friends. Many of my clients attend gatherings armed with a probiotic capsule to offset the array of microbial exposures that occur during these events and a digestive enzyme to help eliminate the burden holiday treats impose on the gastrointestinal tract. Holiday Heart Health Cardiac events increase during the winter months. Some studies have linked this increased occurrence in part to lower vitamin C and vitamin D intake. Additionally, when we consume holiday fare, caloric intake and cholesterol levels can begin to soar. Actively controlling cholesterol levels with the addition of supplemental fiber, vitamin C, and cholesterol-supporting supplements such as niacin or red yeast rice extract and CoQ10 can help prevent unnecessary wear and tear on the body's 60,000 plus miles of blood vessels. These nutrients also tend to lower C-reactive protein, which is a risk factor for cardiovascular disease. One study in the International Journal of Cardiology found that CRP levels increased significantly in winter and spring in the group of people tested. Blood clots, which can cause heart attacks, strokes or deep vein thrombi, are also a concern and stroke incidence also increases in winter months in many populations. The use of systematic enzymes like nattokinase or serrapeptase can support cardiovascular health by controlling healthy blood viscosity. Alcohol Consumption Not only does our consumption of sugar and refined carbohydrates increase at this time of year, but also our intake of alcohol. When we consume too much alcohol, our body produces a toxic byproduct called acetaldehyde. It is this byproduct that is responsible for the symptoms of a hangover. Acetaldehyde belongs to a dangerous class of chemical pollutants, aldehydes that can autoxidize to produce free radicals and act as cross-linkers, mutagens, and carcinogens. There are a number of nutrients and botanicals that can slow or stop the damaging effects of alcohol by slowing the alcohol-to-acetaldehyde conversion process and preventing the reduction of antioxidant levels. N-acetyl Cysteine (NAC), by increasing production of the super antioxidant glutathione, protects against alcohol-induced damage to intestinal mucosal cells. Even moderate alcohol consumption elevates body iron stores and NAC has been shown to influence the activity of hepcidin, a circulatory peptide synthesized in the liver that is a key mediator of iron metabolism. Iron is a pro-oxidant that can cause free radical damage at high levels. Kudzu is another natural substance of interest to holiday drinkers. A recent study showed that kudzu could even reduce alcohol intake in humans. Male and female "heavy" alcohol drinkers were treated with either a placebo or a kudzu extract for seven days and then given an opportunity to drink their preferred brand of beer in a laboratory setting. Kudzu treatment resulted in significant reduction in the number of beers consumed, which was paralleled by an increase in the time to consume each beer and a decrease in the volume of each Page 22 | Abby's Magazine - .AbbysHealthAndNutrition.com