Hidden toxic stressors we don't think about— Part 2

I find that toxins are a stressor for all of us. I frequently find myself discussing cleaner options for cleaning products, cosmetics, drinking water, food, etc.  For this reason, I decided to dig back into the Red Clover Clinic Newsletter archive and republish this two-part article with fresh information. I hope it will motivate you to clean up your lifestyle wherever you can.

In the last issue of the Red Clover Clinic Newsletter, we introduced the topic of hidden toxic stressors, including  signs that your body is struggling with toxicity, and if so, how to address it.

In this issue, we offer questions to help you analyze how toxic your diet and environment are.

Is your water safe?

Do you drink water straight from the tap? You might consider getting some kind of filtering system. There are many chemicals hiding in tap water—including chlorine and fluoride—things that are added to our water that purportedly protect our health. The problem is, if you’re struggling with toxicity, these chemicals will only add to the problem. Check out Tap Water Toxicity & Your Guide to Water Filters for more information.

If you think that bottled water will keep you safe, think again! There have been many reports that the water used in many brands of bottled water is simply tap water. Furthermore, most bottled water is stored in plastic bottles, which can leach chemicals into the water, adding to increased toxicity. There are good options available, but I recommend doing your research.

What’s hiding in your food?

When grocery shopping, do you take the time to read labels? If not, it’s time to start. Processed foods have many less-than-nutritious ingredients added to them and are typically high in hidden sugars, preservatives, additives, and food colorings. Food additives and colorings have been associated with hyperactivity and allergic reactions. Artificial sweeteners like aspartame are considered to be neurotoxins. Even “healthier” alcohol sugars like xylitol can cause digestive distress. Check out 6-Step Checklist to Avoid the Worst Ingredients for some information on on unsafe food ingredients.

Another source of toxins in food is residue from herbicides and pesticides. See Are You Eating the Most Pesticide-Laden Produce? for a list of the 2025 “dirty dozen” foods. Choosing foods with the “Organic” label will help protect you from these harmful chemicals. Organic Farming: 5 Major Benefits will help you better understand the benefits of organic farming.

Another label to look for is “Non-GMO.” Genetically modified foods are heavily sprayed with chemicals, most notably glyphosate, which is associated with many health issues. Read this article for more information on the dangers of glyphosate. There is also some concern with how genetically modified foods themselves affect the body. All in all, it’s better just to avoid them!

Are there hidden ingredients in your health and beauty products?

Do you live by the motto “beauty knows no pain"? You might be surprised to learn that the pain caused by health and beauty products is more insidious than you think. It is just as important to read labels on your cosmetics, lotions, hair products, and perfumes as it is on your foods. There are many chemicals that find their way into these products, some of which are endocrine disruptors, such as phthalates. Don’t forget about nail polish, hair dye, hair treatments, and bath bombs. Check out the Environmental Working Group's safety database of cosmetics.

Are your cleaning products safe?

More and more, people are becoming aware of the dangers associated with cleaning products. Aside from chemical burns and lung damage due to inhalation, cleaning products contain fragrances and other chemicals that can overtax our bodies’ detoxification mechanisms. Something as simple as dryer sheets can wreak havoc with our endocrine system as well as cause harm to the environment.

Bleach seems to be a common cleaning product that finds its way into even the most natural of homes. Read The Dos and Don'ts of Cleaning with Bleach to learn more about the dangers associated with bleach.

By this time you may be asking, what can I clean my house with? Here is a great resource for safe and natural cleaning products: What are the safest cleaning products for your home?.

Do you take medications, get seasonal vaccines, or have amalgam fillings?

This is where the can of worms I mentioned in the last newsletter gets “wormier.” I have no desire to get between a client and their medical doctor or dentist. My goal is to provide resources for my clients to educate themselves on risks associated with things like medications, vaccines, and amalgam fillings. My primary concern is detoxification and whether or not your system is overburdened or not. In other words, can your body handle the extra burden of one of these treatments? Sometimes certain treatments are necessary, and you have to find other ways to promote detoxification. Other times it’s better to find safer alternatives.

Do you find yourself taking ibuprofen daily to help with your aches and pains? Doing so brings about an extra burden on your kidneys, liver, and digestive system. Think about whether you want to risk long-term effects. Check out Is It Safe To Take Ibuprofen Every Day? for a great discussion of the risks associated with ibuprofen as well as some good alternatives. If acetaminophen is what you use, you still need to exercise caution. Read Acetaminophen safety: Be cautious but not afraid to learn about the risks associated with improper dosage.

Vaccination is also a sticky topic. Whether you choose to get vaccinated or not is up to you. Just know you may have to do some extra detoxification from the additives and adjuvants (a substance that enhances the body’s immune response to an antigen) in the vaccine as well as from the immune residue of the attenuated viruses. Whether or not you get seasonal vaccines, Use Antiviral Herbs to Boost Immune System and Fight Viruses is a good article on how to stay healthy during the cold and flu season

Most of us over age 40 have or have had amalgam fillings in our mouths. They are about 50 percent mercury, which is a very dangerous substance to expose our bodies to. There are now many alternatives to these potentially harmful fillings that are also cosmetically more appealing. If you are thinking of having your amalgam fillings replaced, you may want to consider coming in for some Nutrition Response Testing first, so we can get you on a program to prepare your body for the procedure. If your detox pathways are already overburdened, going through the process of removal will expose you to more mercury, causing potential side effects. It is also best to seek out a holistic dentist who will take more precautions to protect you from the mercury. To learn more about the complications associated with amalgam fillings, read Dental Amalgam Danger: Mercury Fillings and Human Health.

The benefits of detoxification

To recap, it is important to assist your body in the detoxification process to maintain and/or improve your health. There are many things you come across in your daily life that may be increasing the toxic burden on your body, and it is good to be aware of how you can make better and safer choices.  The more you control what you can, the less the stuff you can’t control—such as air pollution—will impact your health.

To recap, here are the benefits of making less toxic choices:

• Decrease toxic load of the body, and improve liver function

• Reduce inflammation

• Aid weight loss

• Promote skin health

• Increase energy and mental function

If you need help figuring out what might be causing your symptoms of toxicity and would like to improve your body’s ability to detoxify, Nutrition Response Testing can help!

Marie's Body of Knowledge

What does the human body do with trauma? 

The short answer is, it holds onto it and stores it in our tissues. Whether it is physical or emotional trauma, it becomes internalized and part of our cellular makeup. Trauma is primarily stored in our myofascial tissue, which is an intricate web of connective tissue that is continuous from head to toe.

Because myofascial tissue is continuous from head to toe, pain and tightness in one area may result in feeling pain in a different part of the body. Myofascial tissue can tighten down to 2,000 pounds per square-inch and when left untreated, may restrict range of motion and feel like the body is in a straight jacket.

Humans are not adept at acknowledging and addressing trauma. The typical response is to brush it off, internalize it, and power on with life. In contrast, the animal kingdom, as discussed in the book Waking the Tiger, by Peter Levine, is adept at letting go of trauma. If you’ve ever witnessed two dogs in a fight, when the altercation is over, the dogs stand and shake, releasing the trauma from their tissues. Then the dogs run off wagging their tails, having released the negative interaction.

Humans have much to learn from the animal kingdom on how to manage the effects of trauma. As trauma enters the body, rather than dismissing or suppressing it, learn to acknowledge it. Feel what you feel. Scream, cry, beat up your pillow, and seek out myofascial treatment. Let it out and let it go. It’s not doing your body any good holding it inside.

If you have unaddressed physical or emotional trauma or chronic pain, I would recommend seeking out a physical therapist who specializes in myofascial release treatment. It may help release the tissues and the pain, tightness, and emotions that are being stored in them. It may be what your body needs to improve physical and emotional freedom.

Do you have a leaky gut?

In the May/June issue of the Red Clover Clinic Newsletter, we discussed the microbiome in your gut and how to attend to it. We used the label “dysbiosis” to describe a microbiome that is out of balance, that is, one with an abundance of harmful bacteria not managed by beneficial bacteria. The concept of dysbiosis leads us to the topic of this issue: leaky gut syndrome.

What is leaky gut syndrome?

The lining of your digestive tract is designed to be porous, so that you are able to absorb necessary nutrients into your bloodstream. When the lining becomes irritated and inflamed, the pores expand, allowing larger particles of semi-digested food to leak through the lining. These larger particles can include proteins (e.g. gluten and casein), undigested food particles, bad bacteria, and toxic waste. Ultimately the contents that leak out of the digestive tract and into the bloodstream trigger an immune reaction in the body.

What causes a gut to become leaky?

• Poor diet: sugar (feeds bad bacteria), un-sprouted whole grains (contain anti-nutrients), genetically modified foods (high in anti-nutrients and herbicides/pesticides), and conventional (pasteurized and homogenized) dairy

• Exposure to toxins: medications, herbicides, pesticides

• Dysbiosis: overgrowth of bad bacteria in the gut

• Chronic stress: stress hormones trigger an overgrowth of bad bacteria in the gut

What are the signs of a leaky gut?

As proteins, undigested food particles, bad (disease-causing) bacteria and toxins leak out of the gut and into the bloodstream, they trigger the body’s immune system to react. If you have a leaky gut, you might notice an increase in allergy symptoms, multiple food sensitivities, irritable bowel, fatigue, achy joints, headaches, acne, eczema, rosacea, weight gain, mood imbalance, hormonal imbalance, and/or any autoimmune disease.

It is especially important to note that behind most autoimmune disease, you will find a leaky gut. This means that if you have an autoimmune disease, you must make it a priority to heal your gut first. For more information, you might enjoy reading Amy Myers’ book, The Autoimmune Solution.

How do you repair a leaky gut?

Most experts agree on four basic “R’s” to repair a leaky gut.

1. Remove inflammatory foods and toxins.

2. Replace with healing foods and digestive support (enzymes, hydrochloric acid, bile salts)

3. Repair with supplements, such as bone broth, collagen, L-Glutamine, omega 3 fats, aloe, chlorophyll, licorice root, quercetin and slippery elm.

4. Rebalance/Reinoculate with probiotics, fermented veggies, and raw cultured dairy.

As you can see, the health of your gut plays a role in many, if not most, health conditions. Eating a clean and healthy diet and recognizing the early signs of something gone awry is the best way to avoid developing chronic health problems. If you need help figuring out what is at the root of your health complaints, Nutrition Response Testing is a wonderful tool, and we are here to support you through the healing process.

The invisible universe of the human microbiome

Understanding gluten sensitivity

Eating gluten-free is all the rage. Have you jumped on the bandwagon, or are you a skeptic? In this article I will explain why gluten sensitivity is becoming a bigger and bigger issue for many people, and why to consider avoiding it.

What is gluten?

First, let’s define what gluten is. Gluten is found in wheat (including spelt and kamut, more ancient forms of wheat), rye, barley, and oats. Gluten is made up of two proteins, gliadin and glutinen, both which cause adverse reactions in many people. Gluten is what makes dough doughy. Imagine smooth and pliable pizza dough being tossed in the air. This wouldn’t be possible without gluten.

Why is gluten suddenly a big problem?

Bread has been eaten for thousands of years, so why has it emerged of late as a problem for some? The wheat that was consumed 12,000 years ago is known as einkorn . It is still available and is the only non-hybridized wheat on the market. Einkorn contains much less gluten than modern-day wheat.

Over the centuries wheat has been hybridized to increase the gluten content to improve the texture of baked goods. In the past 50 years alone, the gluten in wheat has quadrupled. Furthermore, einkorn only has 14 chromosomes, compared to the 42 chromosomes that modern wheat has. The added chromosomes are genetically coded for a type of gluten that is actually more irritating to our bodies. As you can see, we are getting a much larger dose of gluten than we used to, and it has different and more irritating qualities.

Celiac disease vs. gluten intolerance

Celiac disease is a gluten allergy. Gluten causes an immune reaction in the body of those with celiac disease that causes the villi (finger-like projections that increase nutrient absorption) lining the intestinal walls to be flattened and damaged over time. People with gluten intolerance may have similar symptoms as people with celiac disease but they don’t end up with damage to the villi. Celiac disease is no longer a rare condition, but it is certainly less prevalent than gluten intolerance, which is becoming quite common.

The genes for both celiac disease and gluten intolerance have been identified. It is estimated that 81 percent of the population has some of these genes. The genes may not be turned on in each individual, but it is an indication of why gluten issues are prevalent. A study comparing blood samples from over 9,000 Air Force recruits from the early 1950s to a similar sample of people today showed a four-fold increase in prevalence of celiac disease.

Gluten reactions cause a wide variety of symptoms. The symptoms don’t always appear immediately following the consumption of gluten. Over prolonged and repeated exposure to gluten, people may suffer from digestive upset, neurological problems, mental/emotional symptoms, and autoimmune issues.

Gluten proteins can leak through damaged intestinal walls and cause an inflammatory response in any susceptible tissue. This inflammation can play a role in conditions ranging from arthritis and allergies to insulin resistance and obesity.

Anyone experiencing chronic joint pain, allergies, skin problems, irritable bowel syndrome, acid reflux, inflammatory bowel disease, multiple sclerosis, Parkinson’s disease, ADD/ADHD, depression, Hashimoto’s thyroiditis, rheumatoid arthritis and many more inflammatory conditions should consider leaving gluten behind.

Testing for gluten intolerance

There is much confusion regarding appropriate testing for both celiac disease and gluten intolerance. The blood tests that doctors often perform for gluten intolerance have a high false negative rate. If there is no damage to the intestinal villi, the test will come back negative.

This could be problematic for two reasons. It is only diagnosing celiac disease once the damage has been done to the body. If there is no damage, it doesn’t mean that there isn’t a gluten sensitivity. Similarly, the standard biopsy test for celiac disease waits until there is evident damage to the villi, which doesn’t help celiacs prevent this damage before it occurs.

Currently, the only accurate test is a stool sample that tests for immune antibodies. The company EnteroLab offers tests to the general public looking for food intolerance screening. According to EnteroLab, at least 50 percent of the population tests positive to gluten sensitivity, and half of those who are sensitive are symptomatic.

Another, less expensive, method of testing is to eliminate gluten from your diet for four to six weeks, then add it back and see what happens. This is less scientific, but highly experiential. When people experience how differently they can feel without gluten, they are more motivated to avoid it.

What to eat?

Eating gluten-free can be challenging, but with a little education and effort, it is very doable. The first place to start is to avoid processed foods or select them very carefully. Gluten is often hidden in these packaged foods, and not obvious in the list of ingredients. This article contains a good list of pointers of what to look for on a food label. 

There are also many gluten-free products on the market that can make eating easier. One thing to keep in mind is that grains in general can be difficult to digest in large quantities, and just because they're gluten-free doesn't mean you should consume them with reckless abandon. 

If you have a hankering for a sandwich and you haven't had one in weeks, gluten-free bread to the rescue! The gluten-free grains are rice, quinoa, millet, buckwheat and amaranth. Corn is also gluten-free, but be careful, because too much corn can cause an inflammatory response.

Focus on healthy fish, meats, fruits, and vegetables. Dairy and eggs are also gluten-free. Avoid, bread, pasta (unless rice- or corn-based) and other traditional baked goods. If you have a craving for a sweet treat, I have included a couple of recipes below. Don't forget about dark chocolate--it is a great low-sugar/gluten-free option!

Many restaurants now have gluten-free menus and a more educated staff, making dining out a lot less scary for those who are gluten intolerant or have celiac disease.

After the initial grieving period, going gluten-free, or mostly gluten-free, can be a rewarding, health-promoting experience. It's not a bad idea for everyone to moderate their gluten consumption, and avoiding gluten is one more piece to the puzzle of multiple health challenges. Imagine a life with less inflammation and pain, better moods, more energy, clearer thinking, and easy digestion.

Treating yourself gluten-free

Sweet Potato Pecan Muffins

• 1 15 oz. can pureed sweet potato

• 1 cup almond butter, roasted, no salt

• 1 egg

• 1 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp ginger

• 1/4 tsp cloves

• 36 pecan halves, for decoration

Place paper liners in a standard muffin tin to ensure easy removal. Preheat oven to 350 F. Whisk all ingredients together. Spoon or pour batter into muffin tin. Decorate top with 3 pecan halves. Bake 20-25 minutes, or until lightly browned, and a toothpick comes out clean. Store in an airtight plastic bag or container in the refrigerator. Makes 12 standard muffins.

Note: I prefer the natural sweetness of the sweet potato. However, if you prefer a sweeter muffin, you can add 1 or 2 tablespoons of pure maple syrup or a packet or two of stevia powder.

Chocolate Coconut Macaroons

• 1 cup (heaping) unsweetened shredded coconut

• 1/4 cup virgin coconut oil

• 5 tbsp cocoa powder

• 2 tbsp pure maple syrup

• 1/2 tsp vanilla

• 1 pkt. stevia powder (optional)

Pulse the coconut in a food processor several times to break into even smaller pieces. Add the remaining ingredients and run until completely mixed, scraping down the sides if necessary. Scoop the mixture with a small cookie scoop or use a teaspoon to scoop small portions and roll into little balls. Work quickly, as the mixture melts with the warmth of your hands. Refrigerate until set, and the store in a covered container in the refrigerator