What is Your Plan When You Eat Out?

IMG 4542 - What is Your Plan When You Eat Out?

 

 

When you eat out are you eating toxic, sick meat from an animal that was raised on growth hormones (linked to cancer) and antibiotics? Those antibiotics could put you at the risk for sickness by the “antibiotic resistant super bugs.” Are you eating horrific hydrogenated oils that are toxic? Are you eating food colors made with petroleum and considered dangerous in Europe? Are you eating way over-processed corn syrup that is not even food? Are you eating food that can be sprayed with Round Up weed killer and not die (GMOs)? Do you feel well after you eat out? Are you bloated the next day?

Our program helps our students not only avoid the “big traps in the forest”, but also helps each of our graduates know how and what to order to minimize the toxic overload of our modern day. Do you know how to order? How do you communicate with your chef without imposing?

This weekend we visited one of our favorite artists in Brevard, NC. We saw family too. Eating out comes with travel and adventures. I brought my list for the server. The chef came out and was so proud to announce where his beef came from, how it is raised and interesting facts –such as the cow ate acorns to improve the taste of the beef! I have been on my “eating clean” journey for 7 years now, and have been treated well at restaurants. What has surprised me the most is how chefs are proud to have an opportunity to talk about their food with pride! See photo.

To learn more about our customized, individualized, one-on-one classes with proven results–Check out our website at www.beatricehair.org. We have helped diabetics reverse their disease, we have helped support people as they heal from cancer, we have helped people lose weight and much more. Listen to our testimonials.  We work with students who are vegan, paleo, keto, etc.

#beatcancer, #reversetype2diabetes, #eatoutclean, #restaurantguidance, #toxinsinrestaurantfood, #fitness, #health, #wellbeing

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Health is Physical and Mental

IMG 2167 - Health is Physical and Mental

How is your mental health? Long gone are the days where mental health referred to “crazy” people locked away in asylums. Mental health issues affect your body, your weight, your well-being, your emotional state, your loved ones, and your risk of disease. What do you do on a daily basis to maintain your equilibrium and stable mental state?
Do you focus on your breath to calm down? Do you pause before speaking? Do you mean what you say and say what you mean? Do you pray? Do you hurt others with what you say? Do you take time out of every day for your mental well-being? Do you have a “practice” that you maintain regularly? How do you deal with loss? Do you have healthy discernment steps before you make decisions? Are you impulsive when you need to slow down? Does meditating help you?
The British Royal family has now opened a free hotline for people struggling with mental health. This was done to intentionally take away any taboos about mental health! In my experience as the director of a nationally recognized school, I have been working in the trenches with people for over 32 years–and I have worked with thousands of people and their transformations. I have witnessed problems with the way people think. The solution is stable mental health.

Like many of you, I found a home at the beach for my health and happiness. However, just looking at the beach will not do it alone. What is your strategy? Learn more about our comprehensive health plan-www.beatricehair.org.

#mentalhealth, #wellbeing, #depression,#grieving, #fitness,#health

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Are You 100% Committed to Your Health?

IMG 2598 - Are You 100% Committed to Your Health?

What is Your Commitment Level to Your Health?

I was enjoying dinner with one of my graduates of the Body Wisdom program, and she shared that what I taught her is how to be committed to her health  — 100%. Her commitment level is equal to her health level.  She learned that you do not need cheat days if you are committed to creating desserts in your kitchen, or finding your favorite foods that are made without sugar, chemicals, bad oils, GMO’s, MSG, etc.

I enjoyed speaking to another one of my graduates today as we celebrated her birthday. She graduated last year and her commitment level is 70%. She has reversed her Type 2 Diabetes. The 70% commitment has entailed that she take the Metformin again, but her overall health, vitality and happiness about her health is good. She was on many drugs before. What is your commitment level to your health?

Many people want to give a 20% commitment to their health and expect to be 100% healthy. My theory is that this only works when you are very young. The natural aging process of going downhill has required a 100% commitment from me.  I love the life this commitment has given me. I feel better in my 50s than I did in my 30s. Since I had a degree in Health Science I thought I was healthy, but I was not.

The photo was taken at a restaurant in Sedona, Arizona. We visit often and this restaurant is 100 percent organic, does not use GMOs, sugar, and is free of chemicals. Do you have a restaurant in your community that offers this? What can you do about it? The American way is to vote with our dollars. I am eating gluten free, dairy free pizza. The cheese substitute was made with macadamia nuts. It was GOOD!!

Enroll today www.beatricehair.org  and try out a 100 percent commitment for 8 weeks. Let’s see what happens.

#health, #happiness, #commitment, #reversingtype2diabetes, #livingcancerfree, #vitality, #sugarfree, #healthyliving

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Eat Right–And No Deprivation

Heidi finalfinal - Eat Right--And No Deprivation

Statement by a graduate of our one-on-one health program “I was a self-proclaimed health-nut, so I thought signing up for Beatrice’s plan would be pretty easy.  I had no idea that I had no idea.  The only way to get a firm grip on your health is to examine everything, not just everything you are eating, but everything you are exposed to on a daily basis or over time, that includes things you have already deemed “healthy”.  Beatrice insisted that I didn’t have to give up everything.  Pick the things I love the most and find an alternative path to making them.  It is not the easy path, but in my opinion it is the only path.  I’m not signing up for the “pill-of-the-month” club.  The topic of conversation in any social group these days seems to be what’s wrong with everybody, what hurts, how many drugs are you taking, knee replacements, hip replacements…..NO, not for me.  I don’t want to participate in that, so I better find out why everyone is so sick.  My class with Beatrice ended more than a year ago, but the pursuit of what makes me feel good continues; it will for the rest of my life.”

Heidi knows what she needs to eat and is massively creative with her desserts–her Christmas cookies are to die for and her donuts are out of sight. The photos are from her kitchen and food is her medicine.

Enroll today and make the positive changes with creative help and the science to back it. www.beatricehair.org

#testimonial, #healthyforlife, #nodeprivation, #customizedhealth, #funtobehealthy, #preventdisease

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Photo taken in my 40s-Back in My Youth

IMGP3480 - Photo taken in my 40s-Back in My Youth

This photo was taken in my 40s, a long, long time ago. I believe health is less pills, less surgery, less chemo and more great lifestyle habits.

I walk the walk and teach the classes one-on-one. Enroll now. www.beatricehair.org

#fitness, #healthatanyage, #ageisjustanumber, #detox, #eatclean, #preventcancer, #reversertype2diabetes

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Are American Children Malnourished?

IMG 9227 - Are American Children Malnourished?

Today, at my business, I worked with a 5 year old whose regular snack  consisted of over 88 grams of sugar. That is about 21 teaspoons of sugar in just one snack. This child had an abscessed tooth last week and is now being evaluated for autism. Is he autistic or simply malnourished? I wonder if the lab work of this well-to-do American child and the lab work of a poor child from a third world country were compared, who would be more malnourished? Who would have a lower vitamin B-12 level? Vitamin C level? Vitamin D level? A lower liver function? A weaker immune system?

America, you are in a crisis and do not even know it. Stop eating sugar all day. Stop feeding your little ones so much sugar. They count on you to educate yourself about nutrition, vitamins, anti-oxidants, fiber, good fats, and proper proteins. Stop the madness! Stop feeding them “foods” made with non-food ingredients.

I am a nationally recognized and awarded educator. I had my eyes opened 7 years ago about our food crisis, and now I help people eat beautifully, with no deprivation. It is all about being very creative and scientific at the same time. I have a Master’s Degree in Curriculum Writing and have written our unique programs to address this disaster. I have been teaching for 32 years and have undergraduate degrees from Wake Forest University in both Education and Health & Sports Science.

The photo above is a vegetable soup. There are millions of creative ways to eat veggies; soup is one of them. Use a veggie broth if you are vegan. Use a bone broth as a great source of protein. There are thousands of combinations of veggies that work beautifully.

To enroll in our health habits classes call us or enroll on-line. www.beatricehair.org.

#malnutrition, #malnourished, #toomuchsugar, #diabetes, #sugarfoodforcancer, #reversetypetwodiabetes, #eatwel,l #eatfiber, #eatveggies, #eatsoup, #fitness, #preventcancer, #beatricehair

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Drink Water, Drink Water, Drink Water!

IMG 8826 - Drink Water, Drink Water, Drink Water!

When I work with my health students, drinking enough water is the top challenge with everyone! We measure the actual water content with each student, so we really know if they are hydrated. Drinking more water is a hard habit to integrate for most of my students, whether they are coming for weight loss, diabetes reversal or cancer support. Our bodies are made of 55%-70% percent water-and it is more than just about drinking water. It is about whether you are hydrated at a cellular level. I read a study that 100% of cancer patients at cancer wards walk in seriously dehydrated.

Pure distilled or filtered water is best, but Kombucha, organic tea and flavored water can make it more interesting. I love flavoring water with organic lemons, grapefruits, cucumbers and other hydrating foods.

Dr. Zack Buch explains real hydration at a cellular level this way, “The obvious thing around hydration is the inflammatory processes. Chronic inflammation is the accumulation of oxidative compounds within our cells and then, ultimately, within the bloodstream. That is largely the result of a lack of interaction of hydrogen that’s within the water system. Water is one of the main carriers of hydrogen. This affects every signaling system in your body, and perhaps most notable, beyond the [cleansing] part, is actual fuel production.

Your cells run on ATP, adenosine triphosphate. ATP is produced by the mitochondria, which look like bacteria, but they live inside your cells. They’re about 100 times smaller than bacteria. These mitochondria take the sugar and fat out of your food system and turn that into ATP. They do that through a series of enzymes. The respiratory chain is a series of enzymes in the wall of the mitochondria that is the one that will ultimately result in the production of ATP.

Interestingly, the F1F0 [ATP synthase] pump, a tiny molecular structure at the end of this enzyme pathway, is what will convert one adenosine diphosphate to one molecule of ATP. That last step requires four hydrogens, two oxygens and two electrons …

When you think about the structure of water, which is going to be a combination of two hydrogen [molecules] for every oxygen [molecule], you basically have two H2O molecules, and their concerted electrons are going to be necessary for that last step of fuel production.

The clinical manifestation of aging and inflammation is ultimately one of the loss of fuel production at the mitochondrial level. As you get dehydrated, as you fail to get oxygen and hydrogen in the form of water inside the cell, you lose the ability for those mitochondria to be cranking out all of that energy … used for cellular repair, replacement and the whole anti-aging effort.”

To learn more about our one-on-one classes, checkout our website at www.beatricehair.org

#hydration,#waterdrinking,#dehydrationincancerpatients,#hydrationtodetox, #detoxatcellularlevel,#detox, #drinkwater

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My Version of a Carb-up Day on Keto is Not Grains-Why?

IMG 8491 - My Version of a Carb-up Day on Keto is Not Grains-Why?

Everyone eats differently. I have helped students eat keto, paleo, vegan, vegetarian and much more. I have customized juicing for cancer and have helped people break carb addiction.  Finding the right way for each person leads to weight loss! When people ask me how I eat, I do share. The high plant fat diet works for me, so I do keto; however, I pulse eating carbs on carb-up days.

The photo above is my version of my carb-ups. Notice it is all the colors of the rainbow, in-season food, and always something new and exotic. Trying new foods gives us the same high as sugar. And, since I have given up sugar for 7 years now, I sure do enjoy my “new foods” high!! Photo was taken in South Africa, where we feasted continuously for 14 days and I still lost 6 pounds.

Stephanie Lynch, owner of the Inergy Market for clean, organic foods on Oak Island, shared this article recently published by Thrive. So choose your carbs wisely.

“Behind Gluten Intolerance (Hint: It’s NOT Gluten)

Why Eating Wheat Makes You Feel Sick… and What You Can Do About It 

If you’ve had to say “no” to enjoying pasta, sandwiches, pizza, and cookies because of a gluten sensitivity, what you’re about to hear might change your life…

The rapid rise in gluten sensitivity, gluten intolerance, and celiac disease has transformed the way millions of us eat, all hoping to avoid some very nasty symptoms like:

  • diarrhea
  • constipation
  • bloating
  • foul-smelling gas and feces
  • abdominal pain
  • indigestion
  • mineral deficiencies (including iron)
  • headaches
  • depression and anxiety
  • joint pain

And who wouldn’t want to avoid all that? So we give up wheat products and go gluten-free, and for some of us that helps reduce the symptoms…but for most of us, they never really go away.

That’s because the culprit behind those stressful symptoms isn’t really wheat or gluten after all.

 

When did wheat go bad?

People have been eating wheat without harmful consequences at least 10,000 years. And historically, less than 1% percent of the population suffered from celiac disease (an autoimmune condition that causes damage to the small intestine when gluten is ingested).

But recently, both celiac disease and gluten intolerance (a condition where gluten brings on symptoms without doing intestinal damage) have exploded in the U.S., with millions of people suffering every time they eat so much as a slice of toast.

So how did wheat – a staple food for generations – suddenly become toxic to so many people?

It’s not that wheat now has a higher gluten content…or that our digestive tracts have evolved to naturally reject gluten.

In fact, a surprising clinical study resulted in some very eye-opening results. For two weeks, the study subjects were split into groups and placed on one of three distinct diets: low-gluten, high-gluten, or no-gluten. The results: the high-gluten diet did NOT increase symptoms like bloating. Plus, gluten had no effect on any of the biomarkers that the researchers tested, including immune system responses and intestinal inflammation.

If gluten’s not the problem, what is?

The answer lies in the way wheat is grown, treated, and harvested: Using highly toxic weed killers that destroy the beneficial bacteria in your gut.

 

The real issue behind gluten intolerance

The extreme rise in gluten intolerance coincides perfectly with the increased use of glyphosate, one of the main ingredients in the world’s most widely used herbicide, Roundup. Check out this chart

Today, glyphosate (and Roundup) exposure is virtually unavoidable – we all ingest it, in tiny amounts, every day. And formulations like Roundup contain multiple ingredients – many of them undisclosed and untested as “inactive ingredients” – can be 1000 times more toxic together than they would be separately (which is how they’re usually tested).

In fact, one study showed that Roundup was even more toxic than glyphosate alone.

Some food crops come with especially high levels of weed killer… and that includes practically all of the conventionally grown wheat in America. That’s partly because most conventional farmers use glyphosate-based weedkillers as a “pre-harvest” aid, spraying it on mature wheat plants to dry them out and increase seed yields. (read here to find out how)

And while industry players continue to claim that this weedkiller is perfectly safe, glyphosate is known to kill off beneficial gut bacteria without harming resistant pathogenic (bad) bacteria. That leads to a condition called dysbiosis, where the bad bacteria in your gut outnumber the good bacteria, which can lead to a whole host of serious health issues even if you don’t have any noticeable symptoms.

 

Glyphosate toxicity looks like gluten sensitivity

When glyphosate-based weedkillers attack the beneficial bacteria in your microbiome (the total population of bacteria in your gut) and bring on dysbiosis, that triggers the very same major symptoms associated with celiac disease and gluten intolerance.

For one thing, glyphosate inhibits crucial enzymes (cytochrome P450 enzymes, also affected in celiac disease) that are essential for several critical body functions, including:

  • clearing out environmental toxins
  • forming essential fatty acids and bile acids
  • activating vitamin D and breaking down vitamin A

In addition, glyphosate bonds with essential and trace minerals – including iron, copper, and molybdenum – so your body can’t use them, another issue commonly suffered by celiac patients.

 

Glyphosate decimates your microbiome

Plus, by causing dysbiosis, these weed-killing chemicals can significantly increase your body’s LPS toxin levels, a common problem when bad bacteria populations in your gut grow and multiply out of control.

LPS toxins attack the lining of your digestive tract, causing leaky gut, which allows those toxins to escape into your bloodstream where they can do all sorts of damage – a condition called Toxic Streaming.

And since most American wheat gets doused in weedkiller (not to mention the soil and water being chock full of it), the problem may not be gluten after all… but the glyphosate and other chemicals absorbed by the wheat that are toxic to your microbiome.

Practically speaking, this means that your body might be able to easily tolerate 100% organically grown wheat (especially if it’s not grown in the glyphosate-happy U.S). Still, for the sake of your microbiome, it’s best to limit the amount of processed foods you eat, and supply your gut bacteria with plenty of nourishing, fiber-rich whole foods.”

To sign up for you customized health habits plan, call us or sign up at www.beatricehair.org

#glutenfree, #carb-upsketo, #keto, #paleo, #vegetarian, #vegan, #cleneating,#beatricehair

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My Version of a Carb-up Day on Keto is Not Grains-Why?

IMG 8491 - My Version of a Carb-up Day on Keto is Not Grains-Why?

Everyone eats differently. I have helped students eat keto, paleo, vegan, vegetarian and much more. I have customized juicing for cancer and have helped people break carb addiction.  Finding the right way for each person leads to weight loss! When people ask me how I eat, I do share. The high plant fat diet works for me, so I do keto; however, I pulse eating carbs on carb-up days.

The photo above is my version of my carb-ups. Notice it is all the colors of the rainbow, in-season food, and always something new and exotic. Trying new foods gives us the same high as sugar. And, since I have given up sugar for 7 years now, I sure do enjoy my “new foods” high!! Photo was taken in South Africa, where we feasted continuously for 14 days and I still lost 6 pounds.

Stephanie Lynch, owner of the Inergy Market for clean, organic foods on Oak Island, shared this article recently published by Thrive. So choose your carbs wisely.

“Behind Gluten Intolerance (Hint: It’s NOT Gluten)

Why Eating Wheat Makes You Feel Sick… and What You Can Do About It 

If you’ve had to say “no” to enjoying pasta, sandwiches, pizza, and cookies because of a gluten sensitivity, what you’re about to hear might change your life…

The rapid rise in gluten sensitivity, gluten intolerance, and celiac disease has transformed the way millions of us eat, all hoping to avoid some very nasty symptoms like:

  • diarrhea
  • constipation
  • bloating
  • foul-smelling gas and feces
  • abdominal pain
  • indigestion
  • mineral deficiencies (including iron)
  • headaches
  • depression and anxiety
  • joint pain

And who wouldn’t want to avoid all that? So we give up wheat products and go gluten-free, and for some of us that helps reduce the symptoms…but for most of us, they never really go away.

That’s because the culprit behind those stressful symptoms isn’t really wheat or gluten after all.

 

When did wheat go bad?

People have been eating wheat without harmful consequences at least 10,000 years. And historically, less than 1% percent of the population suffered from celiac disease (an autoimmune condition that causes damage to the small intestine when gluten is ingested).

But recently, both celiac disease and gluten intolerance (a condition where gluten brings on symptoms without doing intestinal damage) have exploded in the U.S., with millions of people suffering every time they eat so much as a slice of toast.

So how did wheat – a staple food for generations – suddenly become toxic to so many people?

It’s not that wheat now has a higher gluten content…or that our digestive tracts have evolved to naturally reject gluten.

In fact, a surprising clinical study resulted in some very eye-opening results. For two weeks, the study subjects were split into groups and placed on one of three distinct diets: low-gluten, high-gluten, or no-gluten. The results: the high-gluten diet did NOT increase symptoms like bloating. Plus, gluten had no effect on any of the biomarkers that the researchers tested, including immune system responses and intestinal inflammation.

If gluten’s not the problem, what is?

The answer lies in the way wheat is grown, treated, and harvested: Using highly toxic weed killers that destroy the beneficial bacteria in your gut.

 

The real issue behind gluten intolerance

The extreme rise in gluten intolerance coincides perfectly with the increased use of glyphosate, one of the main ingredients in the world’s most widely used herbicide, Roundup. Check out this chart

Today, glyphosate (and Roundup) exposure is virtually unavoidable – we all ingest it, in tiny amounts, every day. And formulations like Roundup contain multiple ingredients – many of them undisclosed and untested as “inactive ingredients” – can be 1000 times more toxic together than they would be separately (which is how they’re usually tested).

In fact, one study showed that Roundup was even more toxic than glyphosate alone.

Some food crops come with especially high levels of weed killer… and that includes practically all of the conventionally grown wheat in America. That’s partly because most conventional farmers use glyphosate-based weedkillers as a “pre-harvest” aid, spraying it on mature wheat plants to dry them out and increase seed yields. (read here to find out how)

And while industry players continue to claim that this weedkiller is perfectly safe, glyphosate is known to kill off beneficial gut bacteria without harming resistant pathogenic (bad) bacteria. That leads to a condition called dysbiosis, where the bad bacteria in your gut outnumber the good bacteria, which can lead to a whole host of serious health issues even if you don’t have any noticeable symptoms.

 

Glyphosate toxicity looks like gluten sensitivity

When glyphosate-based weedkillers attack the beneficial bacteria in your microbiome (the total population of bacteria in your gut) and bring on dysbiosis, that triggers the very same major symptoms associated with celiac disease and gluten intolerance.

For one thing, glyphosate inhibits crucial enzymes (cytochrome P450 enzymes, also affected in celiac disease) that are essential for several critical body functions, including:

  • clearing out environmental toxins
  • forming essential fatty acids and bile acids
  • activating vitamin D and breaking down vitamin A

In addition, glyphosate bonds with essential and trace minerals – including iron, copper, and molybdenum – so your body can’t use them, another issue commonly suffered by celiac patients.

 

Glyphosate decimates your microbiome

Plus, by causing dysbiosis, these weed-killing chemicals can significantly increase your body’s LPS toxin levels, a common problem when bad bacteria populations in your gut grow and multiply out of control.

LPS toxins attack the lining of your digestive tract, causing leaky gut, which allows those toxins to escape into your bloodstream where they can do all sorts of damage – a condition called Toxic Streaming.

And since most American wheat gets doused in weedkiller (not to mention the soil and water being chock full of it), the problem may not be gluten after all… but the glyphosate and other chemicals absorbed by the wheat that are toxic to your microbiome.

Practically speaking, this means that your body might be able to easily tolerate 100% organically grown wheat (especially if it’s not grown in the glyphosate-happy U.S). Still, for the sake of your microbiome, it’s best to limit the amount of processed foods you eat, and supply your gut bacteria with plenty of nourishing, fiber-rich whole foods.”

To sign up for you customized health habits plan, call us or sign up at www.beatricehair.org

#glutenfree, #carb-upsketo, #keto, #paleo, #vegetarian, #vegan, #cleneating,#beatricehair

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Eat a Mountain of Veggies-Daily!

IMG 9833 - Eat a Mountain of Veggies-Daily!

Eating veggies and enough of them — can be a challenge. During our amazing trip to South Africa and Zimbabwe, we ate a mountain of veggies every day.  And I lost six pounds and my husband lost seven. The veggies were raw, cooked, in salads, with meat, without meat and all the colors of the rainbow. Since I loved how I felt there, I have decided on a new habit — a daily stir-fry. So far, so good. We bought peppers, zucchini, carrots, onions, garlic, cabbage, and ginger.  We sliced them all at one time. They get stored in my glass containers (plastic leaches endocrine disruptors) and pulled out, cooked in my healthy oil and VOILA — stir-fry to die for. It is quick and easy.  I love the ginger as a spice because it has great anti-inflammatory properties.

This photo was taken at Victoria Falls, Zimbabwe and the food is really clean. There are no chemicals, no GMO’s, and no MSG. They did not even know what I was asking when I mentioned MSG. MSG is a toxic chemical made in a lab to enhance food flavors and is used extensively in our foods. It is in almost all Asian restaurants. Stay away from this chemical and use natural herbs and spices that nature provides. The meat is grass-fed, hormone-free, antibiotic free and pure.

How can you eat all the colors of the rainbow each day? Have you found a way to create new habits? What are some  fun ways to eat your veggies?  Do you like smoothies? Do you like soup? Do you like stir-fried veggies? Do you love salads? What do you need to do to consume more veggies in your life?

We offer classes to help modify your health habits. Everyone who enrolls loves the new tools for life! For better lifestyle habits– enroll at www.beatricehair.org

#cancerfighterfoods, #eatyourveggies, #fitness, #anti-inflammatoryfoods, #wellbeing, #feelgood

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