Your Health Detective

Issue 4.20.18 Skin Care Begins from the Inside-Out!

  Skin Care Begins from the Inside-Out 

Many skin disorders and premature aging are the outward manifestation of a body attempting to reduce its overall internal toxic burden as a result of accumulated by-products from multiple sources. What most people forget is that our skin is the largest organ of absorption and elimination – what goes on the skin goes into the body, as well as what’s inside manifests outside.

Auto-intoxication – The Road to Beautiful Skin is Paved with Good Intestines!

Since we now know scientifically that over 70% of our immune system is based in our gut, if intestinal health is compromised so is our skin. Our intestinal tract, specifically the large intestine (colon), is our personal “toxic waste chemical processing” receptacle – consisting of two main pipelines (pathways) through which toxins flow. Those toxic substances, manufactured within the colon, affect the entire body when transported from the colon into the liver via the hepatic portal vein. And, if they “leak” out of a damaged intestinal wall create a condition known as leaky gut syndrome – when proteins and toxins begin to leach out of the intestinal lining into the bloodstream, overloading the liver as it attempts to neutralize the toxins. It is remarkable that this five-foot long cavity, with its toxic contents, can be so close to the bloodstream without causing even more trouble – the intestinal wall is no thicker than that of your eyelid...CLICK to continue reading...

Issue 4.06.18 "DIGEST" This: SALT Doesn't Raise Blood Pressure in Most

Contrary to what consumers and patients have been told by their doctors that…salt intake directly causes high blood pressure...the TRUTH will shock you! 

FACTS…

• Salt does NOT raise your blood pressure. In fact, contrary to popular belief, you need salt in your diet.
• Your cells depend on sodium for vital energy, it’s a precious mineral.
• Without it, your blood vessels constrict and tighten up...causing your pressure to rise...CLICK to Continue Reading...

Issue 3.23.18 Itchy Scalp - Signs, Symptoms & Natural Solutions

When it comes to dandruff, most people focus on the flakes. Itching, on the other hand, may be the most uncomfortable side effect. SO…what exactly is your scratchy scalp trying to tell you?

By age 20, about 50 percent of the population worldwide, and 20 percent of Americans have suffered from dandruff, which is an excess of dead skin that dots your hair and shoulders, along with a potentially itchy, and scaly scalp that may also be accompanied by redness and irritation. A small amount of flaking is normal, as skin cells do die and flake off your scalp, but some people experience an unusually large amount of flaking, either chronically or as a result of certain triggers – let’s review the causes…CLICK to continue reading...

Issue: 3.9.18 Spring into Action - COMBAT Spring Allergies

 

No one who responds to seasonal allergens looks forward to spring, especially when the tree pollen's and dust begin flying. That said, you can minimize or eliminate – as I did – allergic responses to airborne triggers by taking simple steps you may not have considered. In addition, using a proprietary homeopathic remedy to not only rid yourself of symptoms but to take proactively before the season is well on its way, is your best "insurance". AND, March is the time to begin that therapy.

More than thirty years ago I relocated from Southern California to Northern Idaho to open two natural health clinics. I never had seasonal allergies in California and I lived in both the southern and northern parts of the state. I didn’t give any thought to protecting myself from, or that I’d even respond to, airborne pollutants – was I in for a surprise!

The first spring, around mid-March I found myself with nagging frontal headaches, itchy swollen eyes, post-nasal drip and then by the first of April I developed a full-blown sinus infection with a headache that felt like a sledge hammer landed on my head. I hadn’t had a sinus infection in more than twenty years and after trying everything non-drug I finally ended up in the emergency room. The physician that saw me asked if I had a history of sinus infections. After taking a complete history, he commented, “Oh, if you just relocated here you’ll always have symptoms and/or infections this time of year with the burning of farm fields at the end of summer, and in the early spring all the pine pollen's and dust flying around, just get used to it the rest of the year is beautiful here.” I couldn’t believe my ears...just get used to it! The only thing he could offer was an antibiotic for the sinus infection and an injection of a steroid (Kenalog) to help with the acute inflammation. Being a doctor of natural health, I KNEW what side-effects could ensue but I was in SO much pain I felt I could do anything once surely without terrible side-effects, right? WRONG...Click to continue reading...

Issue 2.23.18 Milk Does Your Bones Good...OR...Does It?

We’ve been “sold” a bill-of-goods for many decades about the health benefits of milk, particularly when it comes to preventing deterioration of bones – namely osteoporosis.

            Scientific Perspective…

Science has once again finally shattered the myth that milk makes strong bones.  A new Swedish study links drinking milk to higher rates of bone fractures and even death!

The study tracked the eating habits of over 60,000 women for 20 years and over 45,000 men for 15 years. Researchers found that drinking more milk did NOT lead to lower risks of bone fracture.  In fact, women who drank three glasses of milk per day broke more bones.  Compared to women who drank less than one glass per day, heavy milk drinkers had a 60% greater risk of breaking a hip and a 16% higher risk of breaking any bone.  

But it gets worse.  People who drank more milk also had a higher risk of dying from any cause.  For every glass of milk they drank every day, women had a 15% higher risk of death and men had a 3% higher risk...CLICK to continue reading...

Issue 1.19.18 Valentine's Day - Get to the HEART of Health - Dangers of Synthetic Fragrances

I hope none of you are planning to gift someone a product with a synthetic fragrance this Valentine’s Day or any day! I’m NOT speaking about organic essential oils, this is all about those toxic man-made fragrances. 

I’ve written and taught for years about the dangers of non-organic candles, synthetic fragrances and toxic wicks, yet, it seems a lot of my research has fallen on deaf ears because people continue to use them or ask me why they shouldn’t…you asked, here it is…CLICK to continue reading...

Issue 1.5.17 Get to the "ROOT" of Your Health Dilemmas with Hair Tissue Mineral Analysis (HTMA)

Begin the new year with a commitment to uncover the underlying causes of your disorders!

    For centuries archeologists and forensic scientists have relied on hair analysis, otherwise known as hair tissue mineral analysis (HTMA) to identify the health, food choices and living environments of past civilizations.

            Trichology is the scientific study of hair and its practice dates to the mid-1800s. Today, forensic scientists use three types of hair analysis: Chemical assays to determine illegal drug use, screening for heavy metals, and to determine nutritional deficiencies and imbalances.

            I’ve been using this easy, non-invasive method in my practice for over 30 years and now, after many requests, we’ve complied a kit you can order from my website at www.gloriagilbere.com and we’ll mail out everything you need to cut your sample and return to us for submission to the laboratory.

            The full report of analysis includes a detailed discussion about health and disease manifestations based upon the levels and ratios needed for wellness. A diet plan will also be presented identifying your current metabolic type and individualized supplement and dietary recommendations.

Historical Perspective… 

            TMA, measures levels of 29 major nutrient minerals and 8 toxic metals. We know mineral imbalances and toxic metals are often the underlying cause of many disorders, including, but not limited to:

• Adrenal & thyroid exhaustion;
• Immune system & digestive disorders;
• Multiple allergic response syndromes (MARS™)
• Brain-fog;
• Hair loss & thinning;
• Hormone imbalances;
• Sleep disorders;
• Inflammatory disorders (fibromyalgia, Lupus, etc.);
• Skin disorders and many more.

OPTIONS:

#1: If you choose to do a full 90-minute new client consultation at the same time as your HTMA, or within three months, the cost of $240. is reduced by the cost of the TMA which is $149…meaning your in-depth new client initial consultation ALONG with the recommendations and follow-up consultations for 90-days and interpretation from the hair analysis only costs you $91.

#2: If you select ONLY the HTMA (hair analysis) it INCLUDES a full written interpretation and recommendations by Dr. Gloria Gilbère to balance out-of-range minerals and/or how to easily detoxify any toxic heavy metals. Dr. Gloria will write out a full report and send via email along with the laboratory results. However, it covers only recommendations/interpretation of your analysis results, it is not a new client consultation to cover generalized health concerns.

Order your kit today so you too can begin to uncover what may well be hidden causes of your health dilemmas, your quality of life depends on it, Naturally. Either call Client Services at: (888) 352-8175 telephones are staffed Mon. – Thurs. 8: to 2: Pacific Time, OR order your HTMA kit directly. Client Services will keep track of when you ordered your kit so you can take advantage of this offer now or within 90-days of interpretation for full new patient consultation. CLICK LINK to Order:

As a gift for your continued support of my blog, I’m offering a FREE copy of my book, a $15. value.

CLICK the link to download your copy:  Download HTMA eBook  

RECIPES - 12.17 Inflammation-FREE Holiday Recipes from Dr. Gloria's Ecuadorian Kitchen

Many of my patients and readers ask exactly where my Health Sciences and Research Center is based within Ecuador, the map above shows its placement in the country…thanks for asking. My Institute for Wholistic Rejuvenation and all Patient Services are still located, and will remain, at our corporate office in Sandpoint, Idaho, under the careful eye of Sharon who has been with us for, well, many many years! 

This month, since we’re all so busy for the holidays and year-end commitments, I’m writing a longer blog with nothing but recipes so you can add a Latin flair to your holiday table if you choose. There will be no other blog articles but after reading this, I believe you’ll agree this fits the bill for the month with a little historical perspective thrown in for good measure and fun reading.

Christmas & New Year Culinary Traditions…South American Style…

Ecuadorian Perspective…

December 24^th: All Ecuador celebrates Christmas. The streets and churches have special decoration with Nativity scenes, lighting, ornaments, etc. It is characteristic in Ecuador to celebrate the 24^th with midnight mass or “ Misa de Gallo”, shortly after Christmas dinner. This is their ceremony commemorating the birth of Christ in this deeply religious Christian culture.

Carols, and the “Pase del niño” (religious procession parade) stroll through representative streets and neighborhoods – which each neighborhood trying to out-due the others. Pase del niño is a religious procession representing the characters of Christmas with bright colors and all that encompasses pageantry. Joseph and Mary with the child in arms on a donkey pass through the streets while the community with prayers and songs, accompanies them.

In addition, the nativity scene, called "nacimientos", are assembled in most Ecuadorian homes, rather than the traditional Christmas trees as in many other parts of the world. That’s not to say Christmas trees are not used, just that they’re not as common as nativity scenes.

December 31^st: is celebrated as the end of the year or the burning of the past – what a great idea! Typical activities are making life-sized stick figures or dolls that represent the year that is ending and then the rag dolls are burned at midnight.

At the end of the year the wills of the old year are also read with humorous phrases and jokes. "Widows" of the old year (Año Viejo), are men dressed as women. They dance and act-out to the delight and laughter of the passers-by as they’re on most corners on main highways and entrances to various neighborhoods (barrios). They are masked, clowns, and various characters. Celebrations abound and they end with the burning of the rag dog, fireworks and midnight dinners – happy to leave the past year behind and make commitments to a better new year.

Historical Perspective…

Most holidays in Ecuador are the result of Christian colonization that modified the rituals and celebrations of the indigenous community. Andean and ancestral religion moved to the Catholic religion which, until today, is a blend of the indigenous ancestral world and nature.

Sweets and varieties of biscuits are abundant this time of year. Although Christmas presents are exchanged, the usual are token gifts of sweets, fruit, drinks and a small toy for children. Ecuadorians, especially outside the large urban cities, are not yet spoiled by the commercialism in other countries; it’s the thought behind the token gift, not the dollar value – how refreshing!

Holiday Meals in Ecuador… 

For a country that celebrates great food throughout the year and serves-up the most amazing healthy cuisine, the Christmas table mostly consists of variations of rice: rice with cheese, rice with corn, rice with stew, spicy rice, sweet rice, and even sweet and spicy rice (Arroz Navideño, or Christmas rice). There is, of course, some chicken, turkey, and salad, but rice is still the biggest part of Christmas dinner in Ecuador. There is usually fried plantains almost as a garnish as well. For reasons, I haven’t yet figured out, turkey is a delicacy here and VERY expensive. Therefore, most people serve chicken as their main course (plato fuerte).

The abundance of sweets, however, is impressive! There’s a mouth-watering spread of candies, cakes, biscuits, fruits in sauces, and cupcakes in a variety of shapes, and forms.

Empanadas de viento, or fried cheese empanadas, are the most delectable traditional Ecuadorian empanadas – filled with cheese, diced onions and herbs – fried until crispy, and served sprinkled with sugar (I use healthy coconut oil to fry them). These are truly my favorite empanadas, the combination of the gooey cheese and onions inside a crispy fried empanada and topped with sugar is delicious. They’re the perfect breakfast or afternoon snack with a hot cup of exquisite Ecuadorian coffee or tea.

The most important part is making sure the empanadas are sealed well, I seal them four times: first with my fingers, next with a fork, then with my fingers twisting and folding the edges, and finally with the fork again. It also helps if the empanadas rest for about an hour in the fridge before frying them, this might seem over the top just to seal an empanada, but I have experienced them leaking while they are being fried and it is very messy and madding after spending so much time “pinching” them.

Fried cheese empanadas // Empanadas de viento 

Ingredients

15 medium size or 25 small empanada discs (use this recipe for homemade* empanada dough for frying or store bought empanada discs – the store-bought dough is easily found in Latin markets.

• 2 ½ cups grated cheese (you can use quesillo, mozzarella, Monterey jack, Oaxaca or any other cheese that melts well or a combination of your favorites, my favorite is to top then with goat cheese chevre)
• 1 cup finely chopped white onion
• ¼ tsp. each: rosemary, thyme, marjoram (VERY finely ground)
• ½ cup sugar for sprinkling
• Coconut Oil for frying

Instructions

1. Mix the grated cheese, very finely chopped onions and herbs together.
2. Spoon the cheese filling on the center of each empanada disc.
3. Fold the empanada discs and seal the edges, first pressing gently with your fingers, next use a fork to press down and seal, finally twist and fold the edges of the empanadas and then use the fork again for the final sealing.
4. Chill the empanadas at least an hour – helps them seal better and prevent leaks.
5. Fry the empanadas either in a deep fryer or a frying pan, if using a frying pan add enough oil to cover at least half of the empanada, let the oil get very hot and fry each empanada until they are golden on each side or about a minute per side.
6. Place the empanadas on paper towels to drain any excess oil, sprinkle generously with sugar and serve warm.

These fried empanadas also make a great appetizer, although some may consider them a dessert as well, which they surely can be.

Homemade Empanada Dough

Prep Time: 15 minutes, Total Time: 1 hour, 15 minutes, Yield: 12-15 medium size or 20-25 appetizer size discs

Ingredients

3 cups all-purpose flour (you can use a full-bodied gluten-free variety)

¼ to ½ tsp. salt

6 oz. unsalted butter (1 ½ sticks)

1 egg plus 1-2 egg whites

¼ to ½ cup water or milk, adjust as needed to obtain a soft and smooth dough

Instructions

Making homemade empanada dough: 

1. Mix flour and salt in a food processor.
2. Add butter and pulse
3. Add the egg and water or milk (in small increments) and continue pulsing until a clumpy dough forms.
4. To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.
5. Split the dough into 2 large balls, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max.).
6. Roll-out dough into a thin sheet and cut out round disc shapes for empanadas (use round molds, a small plate, or the lid of a jar). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.
7. Use immediately, or store in the refrigerator/freezer for later.
8. Instead of frying, you can bake the empanadas in a pre-heated oven. I usually bake them at 375 F-400 F, the temperature will vary based on the oven, the altitude, and the size of the empanadas. I bake the smaller sized empanadas at 375 F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.
9. For baked empanadas be sure to baste the tops with egg white or you won’t get that nice golden brown.

Kitchen Notes: It’s easy to find ready-made frozen empanada discs in Latin grocery stores, and even though I was skeptical at first, they are quite good. However, homemade always taste better and fresher. Another benefit of making homemade empanada dough for baking is that you can customize the dough by adding spices, herbs or a bit of sweetener that will add flavor and complement or contrast with the fillings. You can also make a large batch of homemade empanada dough, roll it out and cut it into discs, then freeze the discs (separate with wax paper) for later use.

Dulce de Higos (Fig Preserves in Syrup)

Dulce de higos, also known as higos pasados, are fig preserves cooked in spiced syrup of panela/piloncillo (unprocessed brown cane sugar and spices). They are a very typical dessert in Ecuadorian households, and are one of those desserts that you might be served both in the home of humble farmer who lives in a house with no electricity, at a gourmet dinner of a wealthy businessperson in one of the main cities, or in a typical restaurant. These caramelized figs are usually served with a slice of fresh cheese, queso fresco or quesillo, to help balance the sweetness…they are quite the eclectic treat.

Ingredients

20 fresh ripe but firm figs, washed

Pinch of baking soda

1 ¾ lb. panela (hard brown cane sugar)

Cinnamon sticks, cloves and other spices – optional

Water

Instructions

1. Make a crosswise cut on the thin side of each fig.
2. Place the figs in a bowl, cover them with water and let them soak for 24 hours.
3. Rinse the figs, place them in a saucepan, cover with water, about 8 cups.
4. Add the baking soda and bring the water to a boil over medium heat, cook for about 15-20 minutes or until soft.
5. Remove from heat and let the figs soak in the water they cooked in for another 24 hours.
6. Drain all the water from figs and gently squeeze each fig to remove as much water as possible.
7. Place the panela and the spices in a large saucepan, cover with about 6 cups of water and cook on low heat until the panela is completely dissolved.
8. Add the figs and simmer until the panela syrup begins to thicken, at least a couple of hours, stir occasionally. – what you’re basically doing is making a reduction sauce.
9. Serve warm or cold with a slice of quesillo, fresh mozzarella, queso fresco, farmer’s cheese, a soft cheese like chevre or cream cheese.

TO SERVE:  

Slices of quesillo cheese or queso fresco on the side OR topped with a soft cheese like chevre or cream cheese.

VARIATION: Place shredded or crumbled cheese on top and broil just until the cheese begins to melt.

Ecuadorians prefer simple desserts because their main course (plato fuerte) is very filling, and usually eaten between 1: and 3: pm.

A typical dessert in Ecuador usually consists of a perfectly ripe fruit, such as a slice of papaya with a drizzle of lime juice or a piece of babaco with a little bit of honey, a refreshing helado de paila (hand-churned sherbet), a fluffy bizcochuelo, or a sweet fig preserve as in this recipe presented. Right along with Colonial customs, it is also common to eat sweets in larger quantity with afternoon coffee or tea rather than for dessert after a large filling meal.

Happy Holidays, I hope you’re enjoying my recipes, tidbits and a glimpse of life in Ecuador…

Dr. Gloria

 

 

 

Issue 11.17.17 Pass the Butter Please...

With the holidays upon us, it’s the perfect time to implement my lifelong commitment of “Health thru Education™) for those delicious family favorites you'll be cooking or partaking.

 

 

Historical Perspective…

Margarine was originally manufactured to fatten turkeys – only problem – it killed the turkeys! Then the people who had put a lot of money into research wanted a payback…so… they put their heads together to figure out what to do with this product to recoup some of their investment and market to the uneducated public.

It was a white substance with no food appeal so they added yellow coloring and sold it to people to use in place of butter…disgusting but true. Later they came up with cleaver new flavorings and textures to appeal to the consumer. Now let’s get an in-depth look at health-depleting and health-enhancing properties of butter vs margarine.

 

 

 

 

 

RECIPE 11.15.17 Tembleque - A South American Holiday Delight

If you love coconut and treasure its taste and health benefits as I do, this dessert is one you’ll add to your list of easy favorite healthy treats…and...a delightful light dessert for those heavy holiday meals. 

Tembleque gets its name from the Spanish word tiembla which means to shake – also likened to the Spanish word temblor which is used to describe an earthquake or trembling. It’s a pudding thickened with cornstarch resulting in a slightly firm pudding with a custard texture that has a little jiggle when shaken – similar to Mexican flan but with its own unique flavor and texture.

This healthy (and admittingly habit-forming) delight is creamy, cool and most of all intensely coconut. The pudding can be poured into individual molds or into a 9 x 9 square pan and served in slices. I like to do the individual servings if I’m making them as a daily snack or serving to dinner guests, especially during the holidays. However, if I’m taking it to a party I make it in a pan for easy slicing and serving. It is also versatile because you can top with any fruit. 

Tembleque (Coconut Pudding) – Serves: 6

Ingredients

4 cups coconut milk (canned works best)

½ cup of cornstarch or arrowroot

⅔ cup of Lakanto (monk fruit) – natural sweetener

½ teaspoon fine natural salt

1 tablespoon grand marnier liqueur or essential oil of orange or tangerine

Ground cinnamon to taste (I used 1 heaping teaspoon)

Directions…

1. Lubricate the inside of six 4-oz ramekin molds with softened coconut oil, set aside.
2. In medium saucepan, combine all ingredients except cinnamon and whisk until well blended.
3. Place over medium-high heat. Cook, stirring constantly, until mixture comes to a slow boil and is smooth and thick, about 5 minutes. DO NOT allow it to reach a roaring boil.
4. Pour the pudding into prepared molds.
5. Cover with and refrigerate until firm, at least 3 hours or overnight.

Variations: If you love chocolate, you can add unsweetened cocoa powder and top with chocolate shavings or fruit. The amount of cocoa powder depends on the intensity for your taste. I used 4 tablespoons in this recipe, it was rich and robust.

Presentation: Serve in a ramekin or to unmold, run a thin knife around edge. Invert mold onto serving plate. Sprinkle with cinnamon or your favorite topping. 

in the Indonesian islands, cinnamon trees were later successfully grown in South America where it once was the spice of the elite. Today it is used daily in many cultures, specifically Latin and Asian cuisine because of its widespread health benefits, not to mention its distinctly sweet, warming taste and ease of availability and use.

According to researchers, out of twenty-six of the most popular herbs and medicinal spices in the world, cinnamon actually ranks #1 in terms of its protective antioxidant levels!

The unique smell, color, and flavor of cinnamon is due to the oily part of the tree on which it grows. The health benefits of cinnamon come from the bark of the Cinnamomum tree – the bark contains several special compounds responsible for its many health promoting properties – including cinnamaldehyde, cinnamic acid, and cinnamate.

Researchers concluded that the health benefits of cinnamon can be obtained in the form of its pure bark, essential oils, in ground spice form (which is bark powder), or in extract form when its special phenolic compounds, flavonoids, and antioxidants are isolated. These compounds make cinnamon one of the most beneficial spices on earth, giving it antioxidant, anti-inflammatory, anti-diabetic, anti-microbial, immunity-boosting, cancer and heart disease-protecting abilities.

Happy Holidays….Dr. Gloria