Yogurt, olive oil and lipstick…No, not a yucky recipe.

Healthy by Nature radio show this week: I know the show is G-rated, but we are going to talk about sex. I’ll ask Hugh Woodward about this interesting article in The Atlantic. Another guest, Dr. Cass Ingram is always interesting. He is the author of a number of books, including Natural Cures for Diabetes: Reverse Diabetes Quickly through the Power of Natural Cures. We’ll talk about that and the role of fungus in long term diseases. Click here to find podcasts, show archives and ways to listen nationwide. Call with questions at 1-800-281-8255.
YOGURT
Rick, a listener, sent in this question: “I heard years ago that sugar destroys the acidolphilus bacteria in yogurt & in the intestine generally. I’d heard that because of this the only way to buy one of the flavored yogurts is to get the fruit on the bottom variety. The TRUTH?”

First, for those of you who may be new to all this, I must mention that our good health depends on trillions of beneficial bacteria (also known as probiotics or friendly flora) in our gut. We are host to hundreds of strains or families, each with a different benefit. You might be surprised to know we actually have 3-4 pounds of them. My article, You cannot live without bacteria!, tells about all the important jobs they do, what kills them off and how to keep them happy.

Other cultures consume a variety of fermented foods that help support their intestinal critters. But, because the US is so germ-phobic, we pasteurize everything and kill all bacteria. Yogurt is one cultured food we do have available. It provides only one or two strains that do some good while they are there but, do not necessarily colonize. (That is why people take probiotic supplements, like Dr. Ohhira’s, a product that helps all our natural strains thrive.)

Yogurt is tart because it converts the sugar in milk, lactose, into lactic acid. I think added sugar must not kill them directly since yogurt brands with fruit and sugar mixed in still claim to deliver live bacteria. However, sugar is inflammatory and feeds yeasts in the intestines that in turn cause us a lot of grief. One disputed study seemed to show that the artificial sweetener, Splenda®, was harmful to probiotics. I think the best choice is add your own fresh fruit to unsweetened Greek style yogurt.

LIPSTICK
You may have heard on the news that the Food and Drug Administration (FDA) found that most lipstick brands contain varying levels of lead, a toxin. The FDA (quite intolerant of lead in supplements) says that lipstick isn’t a problem because it goes on top of your skin. (Why would the agency invest so much in testing if it isn’t any concern?) We should remember that: (1) a great deal of what goes on your skin is absorbed and (2) most lipstick is swallowed-unless you kiss it off, in which case it becomes a problem for the kissee. It is estimated that lipstick wearers eat up to 5 feet of it in a lifetime. This link takes you to the result of the testing so you can select a brand with the least lead. LINK.

OLIVE OIL
 Olive oil is back in the news and not in a good way (e.g. this article in The New Yorker). Tons of studies show the benefits of real, honest-to-goodness, extra virgin olive oil. Olives contain beneficial monounsaturated fats and antioxidants and are credited with being one reason that the Mediterranean diet seems so healthful. The advantages carry over into the oil from the first pressing of the olives-i.e. Extra Virgin oil. However, much of what is bottled and sold has had the goodies processed away in creating a nearly flavorless refined olive oil. Worse yet, many brands are actually adulterated blends that have cut the olive with cheap vegetable oils with possibly opposite effects. It is said that more “Italian extra virgin olive oil” is sold in the US than Italy even produces!

This site gives information about choosing an olive oil. LINK. Your best bet might be a California estate bottled olive oil. Look for one with a bitter, pungent flavor and plan to pay $20 – $30 for a 500 ml bottle. Be careful with it in the kitchen because olive oil breaks down under heat. Or better yet, use unrefined Australian macadamia nut oil. It is heat stable, contains antioxidants, is even richer in monounsaturated fats, and has a versatile buttery flavor. With MacNut Oil you know what you are getting because it all comes from one plant in Australia. I buy mine from this small friendly family business.

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My first book : Natural Alternatives to Nexium, Maalox, Tagamet, Prilosec & Other Acid Blockers. Subtitle: What to Use to Relieve Acid Reflux, Heartburn, and Gastric Ailments.

My latest book: Aloe Vera-Modern Science Sheds Light on an Ancient Herbal Remedy

The information contained in this newsletter has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure or prevent any disease. The contents are for informational purposes only and should not be used as a substitute for professional medical advice.

Copyright 2012 Martie Whittekin, CCN