The Epigenetic Toolbox For Maintaining A Healthy Mind,Body & Spirit

The Epigenetic Toolbox For Maintaining A Healthy Mind,Body & Spirit

DNA-molecule

Science has traditionally maintained a ‘material reductionistic’ view of mind and consciousness. Meaning that the phenomenon of consciousness and mind is something to be explained in terms of physical and chemical processes in the brain. On the other hand, certain philosophies and spiritual disciplines have held the inherent assumption that physical reality is totally detached from spiritual reality and one is not accessed through the other. This is of course creating more or less the same problem as in Science.

Many pre-Scientific cultures however have since time immemorial held an alternative and holistic view which transcends beyond these problems. They have seen the human experience in its totality – mind, body and spirit – as being closely interrelated and interconnected with the environment, the healing medicines of nature, the celestial movements and the cycles of the seasons, etc. Everything is causally interconnected in the grand wheel of life.

Our physical and mental health are influenced by the state of our bio-energetic field which in turn is also influenced by the karmic energies of the land, the people around us and the planet as a whole. Similarly, and equally interesting, our spiritual, energetic and non-physical health can be hacked through physical means. The physical is interfaced with our bio-energetic field and also with our multi-dimensional levels of consciousness through our DNA, our nervous and endocrine systems, the energy centres in our body (chakras) and very possibly through quantum communication between the micro-cellular level of our bodies up to the bio-energetic field and beyond to the quantum field that underlies everything (this is the interesting notion of quantum coherence). These physical interfaces or gateways can be hacked, healed or optimised. For instance, we are now starting to understand that our DNA is read-write and not read-only as was previously assumed. That means that our codes are being constantly rewritten even through our diet, lifestyle and stress levels – both positively and negatively.

The obvious had been staring us in the face all along. So many cultures came up with various methods to hack the spiritual through the physical – healing herbs, entheogens, fasting, exercises and even dance movements, meditation and so on. Take for instance the healing medicine plant Ayahuasca – how is it that one molecule – DimethylTryptamine (DMT – often referred to as the ‘spirit molecule’) can unlock powerful healing and cleansing in the biological, mental, energetic and spiritual layers of Self at once?

I would like to share with you my own daily source of nutrients and supplements that can be used by everyone to gain mental, energetic and spiritual health through bio-physical means. Some of the items on the list are common foods items, familiar to most, together with herbs and supplements that are available over the counter. As a disclaimer, I would like to note that this is fruit of my own research and experimentation which might no fit everyone’s lifestyle and taste. Also please consult a physician if you have any conditions that might be affected by diet or food supplements.

Nootropics: Keeping Optimal Brain Performance

Poor diet, stress and a hectic lifestyle can sap our mental energies and brain performance leaving our brain foggy. We feel not up to task to healthily navigate our way through our daily routines. This cascades into other areas of our life, not least our work, relationships and creativity.

Nootropics are the hottest trend of the moment in both the personal development and health and fitness world. They are essentially a group of smart drugs that target cognitive and neurological enhancement most popularly memory, motivation, focus & attention and mood.

Nootropics are approved and regulated smart drugs that can be bought over the counter or internet for under $50. One of the best products on the market so far is Alpha Brain by Onnit. Alpha Brain basically targets focus, mental drive and memory performance. It seriously gives me a powerful mental boost on the tap. I feel mentally focused, clear and sharp to perform my tasks throughout the day without ‘mental fogginess’. Main active ingredients are:

  • AC-11: the ‘rainforest super herb’ shown to help the body repair DNA
  • Alpha GPC: which supports learning processes through increasing the synthesis and secretion of acetylcholine. Heightened acetylcholine has been linked to memory, focus, mental drive, and REM sleep states
  • Huperzine A: known as Northern Firmross it prevents the breakdown of acetylcholine
  • Bacopa Monniera: An Ayurvedic herb known for its cognitive enhancing properties.

 

The Good Fats and the Hippocampus

The benefits of essential fatty acids such as Omega-3 are well known. It is one of the most common food supplements in people’s medicine chest. However I started taking regular intake of Omega-3 seriously when I saw this insightful video by Alberto Villoldo titled “Hacking the human Bio-field”. He points out how parts of the brain like the Hippocampus are damaged by stress-related toxins such as cortisol and adrenaline that are stored in the brain by the body. A damaged Hippocampus, according to Alberto, is what leads us to live in a state of fear where we only see threats instead of opportunities. The good fats, particularly Omega-3 is what is responsible for healing and detoxifying the Hippocampus even in just six weeks of regular intake.

Proteins & cutting down on Gluten & Sugars

Another interesting insight from Alberto Villoldo’s talk, regards how sugar and gluten are also responsible for damaging the brain. He points at anthropological studies that show how for instance the rise of war and religion in society propped up when humanity shifted from a hunter-gatherer to an agricultural based society. The diet shifted from fats & proteins to grain derived products like bread which are laden with gluten and sugar. The underlying epigenetic effect partly gave rise to the result that human society became more fear-based and aggressive. This is a very interesting point but now back to the kitchen.

My experiments in carb-free, Gluten-free and sugar-free diets have had an immense beneficial effect to my wellbeing and even mood overall. My last meal is before 6pm, then I break fast with a high protein meal – for example egg with tuna, spinach and topped with Guacamole. I snack on nuts, green smoothies then have a mini-lunch and early dinner with greens and fish ( or if you prefer meat).

Antioxidants

Antioxidants play also a crucial part in detoxifying the mind and body. I take my antioxidants from the super foods I eat – mainly dark green veg, nuts and green tea ( I take Matcha green teawhich has 137 times the antioxidants of normal green tea). Another source of antioxidants is from small bits of dark chocolate I put in my smoothies (dark chocolate is rich in antioxidants).

Boosting Serotonin:

Serotonin is a neuro-transmitter in the brain synthesised from the amino acid Tryptophan. It is responsible for improving mood, promoting happiness, relaxation and the ability to get a good night sleep. Hence hacking your serotonin levels is crucial to reinforcing your overall wellbeing, not least spiritually and energetically. One way of doing this is through a natural amino acid supplement called 5-Hydroxytryptophan or 5-HTP for short. 5-HTP is synthesised in the brain into serotonin with the effect of elevating your mood and leaving you feel relaxed but focused at the same time.

The Calming Herbs:

Other natural tools to calm the mind and the nervous system are relaxing herbs such as valerian root, passion flower, lemon balm, chamomile and holy basil among others. These can be taken separately or combined together and steeped into teas. Ideal for winding down after a hard day or as an aid to get a good night of restorative sleep.

Article by Gilbert Ross: Gilbert Ross is a writer and author of ‘The Art of Simple Living‘. He is passionate about exploring and teaching people about positive life transformations and the limitless potential of the human mind. You can read his blog Soul Hiker or follow him on Facebook, G+ and Twitter. You can also hire Gilbert to write for you here.

GMOs linked to gluten disorders plaguing 18 million Americans – report

GMOs linked to gluten disorders plaguing 18 million Americans – report

5.siAFP Photo / Khaled Desouki

Genetically modified foods such as soy and corn may be responsible for a number of gluten-related maladies including intestinal disorders now plaguing 18 million Americans, according to a new report released on Tuesday.

The report was released by the Institute for Responsible Technology (IRT), and cites authoritative data from the US Department of Agriculture, US Environmental Protection Agency records, medical journal reviews as well as  international research.

“Gluten sensitivity can range in severity from mild discomfort, such as gas and bloating, to celiac disease, a serious autoimmune condition that can, if undiagnosed, result in a 4-fold increase in death,” said  Jeffrey M. Smith, executive director of IRT in a statement released on their website.

Smith cited how a “possible environmental trigger may be the introduction of genetically modified organisms (GMOs) to the American food supply, which occurred in the mid-1990s,” describing the nine GM crops currently on the market.

In soy, corn, cotton (oil), canola (oil), sugar from sugar beets, zucchini, yellow squash, Hawaiian papaya, and alfalfa,  “Bt-toxin, glyphosate, and other components of GMOs, are linked to five conditions that may either initiate or exacerbate gluten-related disorders,” according to Smith.

It’s the BT-toxin in genetically modified foods which kills insects by “puncturing holes in their cells.” The toxin is present in ‘every kernel’ of Bt-corn and survives human digestion, with a 2012 study confirming that it punctures holes in human cells as well.

The GMO-related damage was linked to five different areas: Intestinal permeability, imbalanced gut bacteria, immune activation and allergic response, impaired digestion, and damage to the intestinal wall.

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The IRT release also indicated that glyphosate, a weed killer sold under the brand name ‘Roundup’ was also found to have a negative effect on intestinal bacteria. GMO crops contain high levels of the toxin at harvest.

“Even with minimal exposure, glyphosate can significantly reduce the population of beneficial gut bacteria and promote the overgrowth of harmful strains,” the report found.

Dr. Tom O’Bryan, internationally recognized expert on gluten sensitivity and Celiac Disease, says that “the introduction of GMOs is highly suspect as a candidate to explain the rapid rise in gluten-related disorders over the last 17 years.”

Internist, Emily Linder, offered some backup for the report’s findings. She removed GMO from her patients’ diets, finding that recovery from intestinal diseases was faster and more complete.

“I believe that GMOs in our diet contribute to the rise in gluten-sensitivity in the US population,” Linder said in the release.

Sources:

RT

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Gluten confirmed to cause serious weight gain, or ‘wheat belly’ – scientific research

Gluten confirmed to cause serious weight gain, or ‘wheat belly’ – scientific research

by PF Louis,

(NaturalNews) The case against gluten seems to have been closed with recent research from a Brazilian research team that published a report in the January 2013 Journal of Nutritional Biochemistry. It seems to have put an exclamation point on the wheat belly controversy.

Lacking scientific data confirming the mechanics of how gluten may or may not affect obesity, the study was set up to examine the differences in specific genetic and biochemical markers between rats fed gluten and rats that were kept gluten free.

The “wheat belly” syndrome and how it leads to other health issues was the purpose of their research. The research team chose biological markers that could indicate the onset of obesity and metabolic syndrome, precursors to diabetes and cardiac issues.

Both groups of rats were fed high fat diets. But one group was gluten free and the other group’s diet was 4.5 percent gluten. Even without tracing their predetermined markers, it was obvious the gluten free mice exhibited weight loss without any trace of lipid (fat) excretion.

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An analysis of the study

Sayer Ji of GreenmedInfo.com proposed this analysis: “… the weight gain associated with wheat consumption has little to do with caloric content per se; rather, the gluten proteins … disrupt endocrine and exocrine processes within the body, as well as directly modulating nuclear gene expression … to alter mamalian metabolism in the direction of weight gain.”

This study report, according to Sayer Ji proves that the major factor of obesity is gluten, not calories. Considering that both groups of mice were fed high fat diets and the gluten free mice lost weight without excreting lipids also implies that fat free diets for losing weight are bogus. This has been suspected by other nutritional experts who’ve abandoned matrix thinking.

Sayer Ji recommends that those who are overweight, pre-diabetic, experiencing metabolic syndrome, or suffering from irritable bowel syndrome try avoiding gluten grains, especially wheat, to determine from experience if gluten is the underlying cause.

There is evidence that gluten can be a factor in gut and psychology syndrome (GAPS) and even autism. (http://www.naturalnews.com/033094_gut_health_brain.html)

So how did wheat, “the staff of life,” become a weed of disease.

Wheat is not the same today. It has been agriculturally hybrid, not genetically lab engineered over some decades to resist fungus, grow more quickly, and be more pliable for industrial bread baking. As a consequence, 50-60 years ago wheat containing only five percent gluten has become 50 percent gluten today.

Agricultural resources used the hybrid process for wheat to accommodate the baking industry’s mechanical requirements of pliable proteins, leading to the 10-fold increase of wheat’s gluten.

The processed food industry’s concern for production efficiency and perception of consumer demands has focused on the bottom line with the usual disregard to negative health consequences.

Slightly different high speed methods of baking evolved over time. By artificially bleaching flour and adding “improvers” with often toxic additives and mixing the dough violently, loaves of bread could be baked, cooled, and packaged within a few, short hours. Cheap, unhealthy foods for many with massive profits for a few.

This is beginning to change with measures that seem to offset gluten’s damage for some. For example, Whole Foods has their own bakery providing fresh breads daily without bromides, which can displace the thyroid gland’s iodine contents and create hypothyroidism.

Other local bakeries may provide sprouted grain and real sourdough breads, which even some celiac sufferers manage to consume without adverse reactions.

If you wish to cut out wheat products completely, beware of gluten free products. Most contain high glycemic substitutes and GMOs. (http://www.naturalnews.com/037494_gluten-free_gmos_gm_corn.html)

Sources for this article include:

http://www.greenmedinfo.com

http://www.greenmedinfo.com

http://www.naturalnews.com/037575_gluten_wheat_grains.html

Learn more: Natural News

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Say goodbye to gluten: Over 200 clinically confirmed reasons to avoid wheat

Say goodbye to gluten: Over 200 clinically confirmed reasons to avoid wheat

by: PF Louis,

(NaturalNews) This title is the same as a recent GreenMedInfo.com. It contains a list of over 200 health problems, with celiac disease at the top and including many more not normally associated with gluten intolerance.

The author and founder of GreenMedInfo.com, Sayer Ji, prefers the term gluten toxicity to gluten sensitivity or gluten intolerance… “in order to shift the focus away from the victim back to the aggressor, the gluten itself.”

Sayer Ji’s GreenMedInfo.com article lists all the disorders linked to gluten. They are hyperlinked to articles and abstracts of clinical studies recorded in MedLine since 1971.

Explaining the attack on wheat and other grains

Negative reports on wheat and other grains have risen considerably in the past decade. The dramatic rise of celiac disease, a chronic gut inflammation that destroys intestinal villi (tiny tubes) responsible for absorbing nutrients, has been a major focus.

The gluten toxicity that brings on Celiac disease and other autoimmune reactions is mostly from peptides contained in gluten known as gliadin proteins, which damage the intestinal tract.

In addition to Celiac disease, which if undetected leads to malnutrition that creates other diseases, gluten toxicity can result in several other manifestations of poor health, including chronic fatigue and mental disorders.

Lectins, sticky proteins common to all plants for self defense, are a prominent feature of wheat germ agglutinin (WGA). In addition to flattening out intestinal villi and causing Celiac, they can penetrate gut linings and create leaky gut.

Once lectins get into the blood stream, they can bind to leptin receptors, blocking the leptin sensitivity that lets you know you’ve had enough to eat, creating a sluggish metabolism, and disrupting insulin balance. In other words, it leads to obesity and diabetes.

So how did the “staff of life” become a weed of disease?

For starters, wheat is not the same today. It has been hybrid over time to resist fungus, grow more quickly, and be more pliable for industrial bread baking. 50 years or so ago, wheat contained only five percent gluten. Today, it is 50 percent gluten.

The food industry’s concern for production efficiency and perception of consumer demands has focused on the bottom line with the usual disregard to the negative health consequences of fellow humans. Breads and other baked goods are hastily produced with additives and short cuts that are actually toxic.

In the UK, some of Europe, and North America, slightly different high speed methods of baking evolved over time. By adding “improvers” with usually toxic additives and mixing the dough violently, loaves of bread could be baked, cooled, and packaged within a few short hours.

Agricultural resources then sped up the hybrid process for wheat to accommodate the baking industry’s mechanical requirements of pliable proteins, leading to the 10-fold increase of wheat’s gluten since that time.

This situation has permeated almost all nations. There are some exceptions; for instance, most of Europe doesn’t permit chemically bleaching flour to produce white bread. They use sunlight to “bleach” wheat.

Having your cake and eating it too

Not all of us are prepared to go strictly Paleo and exclude all grains and legumes. Some of us still prefer not to eat animals, and if the food supply bottom falls out, many aren’t ready and able to kill and skin deer or other animals to survive.

Grains such as rice and dried legumes are easy to hoard and use for survival if the store shelves become empty overnight. The common concern for rice and legumes is phytates or phytic acid, which can block minerals from being absorbed in our bodies.

Overnight soaking, a prerequisite for cooking dry beans, has been known to minimize phytates, or phytic acid. Rice can be soaked overnight as well. The process of cooking itself reduces phytic acid.

Using sprouted wheat flour can ameliorate some of WGA’s toxicity. Baking with sourdough starters instead of normal baker’s yeast can help also, while combining both may be optimum (http://www.foodrenegade.com). It appears Whole Foods bakery does so.

Wheat’s gluten toxicity is reduced by sourdough starters properly fermented for 24 hours or more. A University of Alberta Canadian cereal microbiologist, Michael Gaenzle, suggests that sourdough bread, homemade or from a trusted bakery, may be at least a solution for gluten toxicity.

He referred to a study where recovered Celiac patients suffered no consequences from eating fermented (sourdough) wheat bread for two days. Those who ate regularly produced wheat bread did have a relapse.

The demand for continuing at least a partial grain diet safely has inspired one company, Vitamin Research Products to offer a natural supplement called Lectin Lock, which they claim will help reduce WGA gummy lectins.

Chronic health issues may or may not be from WGA toxicity. Katherine Czapp, whose WATF article is linked below, suggests testing for Celiac disease with Enerolab. (https://www.enterolab.com/default.aspx)

Sources for this article include:

http://www.greenmedinfo.com

http://www.westonaprice.org/digestive-disorders/against-the-grain

http://www.realfooduniversity.com/real-truth-healthy-grains/

http://wholehealthsource.blogspot.com/2008/04/leptin-and-lectins.html

Learn more: http://www.naturalnews.com/037575_gluten_wheat_grains.html#ixzz29ZsPXLpF

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