How CBD Can Help Your Gut

How CBD Can Help Your Gut

You’ve probably heard about something called cannabinoids before, usually in reference to cannabis or marijuana. But did you know that your body produces its own cannabinoids?
It’s true! Your body has what’s called an endocannabinoid system–a complex system of naturally produced cannabinoids in the body. These endocannabinoids, as they are called, stimulate the cannabinoid receptors found in the different parts of the body.
The endocannabinoid system is involved in a lot of your body processes such as appetite, digestion, mood, the sensation of pain, inflammation, and even your memory.

When you take a cannabinoid such as the tetrahydrocannabinol (THC or cannabidiol (CBD), they fit into your cannabinoid receptors and affect the level of your neurotransmitters which ultimately affects how your brain cells communicate with each other. But as I mentioned, your own body makes cannabinoids–endo, means made within, hence the name endocannabinoid. Your brain makes these cannabinoids and they circulate throughout your body and attach to receptors to help your body in some way. Let’s explore how.

CBD and Digestion

Can CBD (derived from the hemp plant) help with digestion? Yes. Many researchers believe that the ECS (endocannabinoid system) is the link in the brain-gut axis. It allows communication between the central nervous system (CNS) and the enteric nervous system (ENS).  The CNS is your brain and spinal cord while your ENS runs from your esophagus to your rectum. Both of them speak the same language, using the same receptors, neurons, and neurotransmitters.
Moreover, cannabinoid receptors are found in the entire GI tract. These systems work together closely.
In summary, the ECS affects your gut in three major ways:

  • Modulate inflammation–The cannabinoid receptors, when stimulated by certain cannabinoids, help in protecting the gut from inflammation.
  • Regulates digestive action–Proper gut motility ensures all food is digested and nutrients are well absorbed. Cannabinoids found in plants can stimulate the cannabinoid receptors so that nausea and vomiting are prevented. This calms the stomach and even decreases excess stomach acid. Much of the research shows that the endocannabinoid system regulates nausea and vomiting in humans and other animals.
  • Regulates communication to your brain–As I mentioned earlier, the ECS links the brain and gut. When you are stressed or in pain, this alters your digestive function. When you have GI problems, this is communicated back to the brain.

4 Ways to Support your ECS

To support your ECS for gut health, take these tips into consideration:

  1. Manage your stress. Although it’s the ECS that helps regulate your stress response, chronic stress will deplete the ability of your ECS to do so. So take it easy. Make sure you have time to relax, rest, and recuperate. HeartMath, meditation, tai chi, yoga, and breathing exercises are all great ways to support your ECS.
  2. Limit alcohol consumption. Heavy drinking of alcohol definitely impairs the ability of your cannabinoid receptors to process cannabinoids.
  3. Eat dietary cannabinoids. These are found in cruciferous vegetables such as cauliflower, broccoli, and cabbage. Fatty fish, nuts, and seeds also contain fatty acids–like Omega 3 fatty acids–that are building blocks for endocannabinoids. Herbs and spices such as rosemary, black pepper, clove, and basil, are good sources, too!
  4. Take a CBD supplement. CBD is a cannabinoid found in the cannabis plant. CBD oil is natural and non-harmful. Thus you can use it for the long-term. You can check out the many health benefits of CBD oil by following this link.

It is my passion to work with people like you whose health symptoms are getting in the way of you living life fully and with a sense of freedom in your body. I can help you to regain your health so you can feel great and free to enjoy life fully.
If you’re ready to discover where your best health has been hiding, I’d love to connect with you!Apply for a complimentary Unstoppable Health Discovery Session. (subject to availability).

Until next time, I’m wishing you unstoppable health!

Healthy Halloween Recipe Lineup!

Anyone who knows me knows how much I love Halloween. Decorating, themed foods, dressing up…YES!!! 🙂

Today I’d like to help support you in your health journey by sharing some fun & tasty holiday inspired recipes. You can spread them out throughout the month for variety to your weekly menu or wow your guests at a Halloween party.
Here are 13 Hauntingly Healthy Halloween Recipes just for you!

  1. Gnarled witches hands: 1 T olive oil, 4 free-range boneless and skinless chicken breasts, 1 cup almond flour, 1 egg beaten, pitted black olives halved lengthwise, and shredded lettuce. Preparation: Grease cookie sheet with oil, set aside. Carefully cut chicken breasts part way to create five fingers (the uncut part will be the palm of the hand). Dip in beaten egg and then almond meal. Broil 5 minutes on each side till golden brown and cooked through. Trim the fingertips with the halved black olives and serve on lettuce.                                                                                   
  2. Zoodle Monster
  3. Monster fingers and goblin goo: Using cream cheese, hummus, or even nut butter as “glue”, attach items that look like fingernails onto your favorite sliced veggies or cheese sticks (ex: cranberries on jicama sticks, almonds on carrots, and olives on celery). Use mashed up avocado for dip or add a couple drops of natural green food coloring to organic ranch dressing (crushed chlorella or liquid chlorophyll works well and is available at health food stores such as Way of Life, New Leaf, Herb Room, Staff of Life or Whole Foods).                                                                             
  4. Leeches on a log: Celery sticks with nut butter and raisins (ants on a log with a spookier name).
  5. Spider web dip: Layered bean dip with sour cream piping to make it look like a web.
  6. Bloody eyeballs: Deviled eggs with olive in center and tomato sauce drawn blood vessels to look like they are bloodshot (put tomato sauce in plastic bag and cut the tip off the corner so you can draw with the sauce). For a more gourmet recipe, click here. You can also just used mashed avocado in the center of the eggs with an olive center for a “Moldy eyeball” dish instead.                      
  7. Mummy meatloaf: Your favorite meatloaf recipe shaped like a mummy with a thin layer of either mashed cauliflower, mashed potatoes, or Swiss cheese, and olives for eyes.
  8. Black cat dip
  9. Zombie fingers (can use jicama instead of cheese for dairy free!)
String cheese and bell pepper with artichoke/kalamata hummus. Yum!

10. Vampire apples

11.Witch’s soup: Serve any soup you want in a pumpkin (ex: beef and veggie, creamy tomato, or butternut squash).

12. Halloween Stuffed Peppers

13. Mummy Hot Dogs

Happy & Healthy Halloween!!!


How You Prep Your Veggies Can Boost Nutrients

How You Prep Your Veggies Can Boost Nutrients

Did you know that how you prepare your vegetables determines how available the nutrients in them are to your body?

It’s true! This is due to the way sulforaphane is formed.
But what is sulforaphane?
Sulforaphane is a sulfur-rich compound found in cruciferous vegetables such as broccoli, bok choy, cabbage, arugula, cauliflower, and Brussel sprouts. It has powerful health benefits–one of which is to help detoxify the body and even help in the prevention and treatment of cancer.
Sulforaphane, however, is only formed when its precursor–glucoraphanin–mixes with the enzyme myrosinase.
Myrosinase is released from the vegetable when you chew, chop, or cut it. The only thing is–myrosinase is destroyed by heat, and without myrosinase, there is no sulforaphane.
The good news is that glucoraphanin, the precursor, and sulforaphane itself are resistant to heat so they are not destroyed in the process of cooking.
Now, we can do a few things to help boost sulforaphane before myrosinase is formed.

Have you heard of the “hack and hold” technique?

This is how you do it: Just cut or chop the veggies first and wait for about 40 minutes before cooking them. Cutting or chopping releases the myrosinase and 40 minutes is enough time to mix it with glucoraphanin and form sulforaphane.
Since sulforaphane is already formed, you no longer need myrosinase, thus you can cook the veggies the way you want it or how long you want it.
But what if you’re using frozen veggies? Well, frozen ones, such as frozen broccoli, no longer have their myrosinase enzyme. This is because the vegetables are blanched first before they are frozen to destroy the enzymes and prolong their shelf life. Good thing, though, that they still have the precursor (since the precursor is heat resistant).
So what can you do to boost the nutrients in frozen veggies?
Since myrosinase is found in all cruciferous vegetables, we can use the enzyme to add to frozen veggies. One of the best sources of the enzyme is mustard seed powder. Researchers found out that it significantly increases the amount of sulforaphane in boiled broccoli so that it’s like eating the broccoli raw!
So whenever you prepare your cruciferous vegetables, don’t forget to help form sulforaphane: Do the “hack and hold” or add some mustard seed powder.
It’s nice to enjoy your food knowing that you’re getting all the health benefits it can give.
It is my passion to work with people like you whose health symptoms are getting in the way of you living life fully and with a sense of freedom in your body. I can help you to regain your health so you can feel great and free to enjoy life fully.
If you’re ready to discover where your best health has been hiding, I’d love to connect with you!
Apply for a complimentary Unstoppable Health Discovery Session. (subject to availability).

Until next time, I’m wishing you unstoppable health!