The Scanner and Foods that Cause Pain

The truth you can’t deny.

scannerWant to know just how well you are absorbing your fruits and vegetables?  We have a new piece of technology, the Pharmanex Scanner. The tool measures how many fruits and vegetables you are eating and then actually absorbing.  This scanner will give you a report card tp determine your ability to recover,  heal, be happy and healthy.  Come by and asked to be scanned. It just takes a minute, but the data is critical. Your cost is $10.00 for both your initial and follow up scan, 60 days later, checking on your progress.

You may elect to start taking recommended supplements based on your score.  To do so, simply check out www.pw.pxproducts.com for more information and easy access to our online store.  If you want to review what your score suggests, read this:  scanner-scoring

Sugar,  while being a great fuel, when taken in an amount that exceeds more than 1 Tablespoon (14 grams)  per every waking 3 hours, becomes a source of inflammation and fat deposition. This equates to one thing; PAIN.  Simply said, too much sugar produces PAIN. (Please read our Case studies to help you understand what our patients are saying.)  Moreover, unmitigated inflammation is now being associated with increased risk for cancer.  Read more.
Perhaps one of the BEST articles we have read related to medications (traditional and alternative)  used to reduce the pain of arthritis comes from Joe and Terry Graedon, who  host  People’s Pharmacy on NPR.  They were awarded the Silver award for public affairs from the Corporation for Public Broadcasting and have been featured on multiple national TV shows.  After sending this information home with a patient, she wrote  and shared this message: … “my husband read it all and as a result is taking the Glucosamine and MSM, Wobenzym and has raisins soaking in Gin!   He has good reduction in his pain.”  Please read the following article so that you can better understand the notable challenges of traditional pain killers and more importantly alternative substitutes that work! Read this.
The key to reducing inflammation is covered in the webinar series.  We can eat ourselves out of pain and that commonly includes supplements that reduce oxidative stress.  This video inspired me to start studying a supplement knows as Protandim.
Here is some general information on Food that Increase OR Decrease your Pain! Inflammatory Foods… and Reasonable Substitutes!  The most allergenic challenges today are from dairy and wheat.  Bottom line: Allergic reactions result in inflammation and pain. It matters what you put in your system!
Substitutes for Dairy  While the sugar in milk (lactose) is commonly a problem, the protein in milk, (casein) is just as significant a source of allergic response. The result is that “lactose free” dairy products can still be very irritating.

Substitutes for Milk  (all grains and nuts make milk!)

  • Rice milk                  Quinoa milk
  • Almond milk             Cononut milk
  • Oat Milk

Substitutes for regular Cow’s yogurt

  • Coconut milk yogurt  (the best I have found so far)
  • Almond milk yogurt

Substitutes for Cheese Goat cheese is less irritating overall, having less casein than cow’s milk. (This would help you get off the cow’s milk slowly). Great cook book to help you create the cheese taste without cheese: Un-cheese Cookbook.  We have found a good alternative brand for cow’s cheese is Daiya. (You might have to be mentally flexible at first!) Substitute for Ice Cream Here is something you can make at home. Buy a few bunches of  bananas and when they start to ripen ( a little brown) , pu them in the freezer. Take one out, put it under hot water for 30 seconds, pop it into the blender , add a little alternative milk (rice or almond milk)  with organic chocolate powder.  You should also try Coconut Bliss, a great “ice cream” made from coconut milk.   Really tastes great! Note: Soy milk is commonly genetically modified, so we  no longer recommend soy milk or soy products. Wheat and other Gluten-containing Grains (Barley and Rye) Many of our foods are also becoming more and more processed, and/or are genetically modified. This has been the fate of wheat. Foods that are modified in this manner can be identified in the body as allergens (enemies), so when ingested, they initiate the inflammatory cascade. Additionally, many of us have become allergic to gluten, the protein source in wheat. Substitutes for Wheat (Barley, Rye) Great gluten-free grains you can buy in the bins or in separate packages. A good company that sells these grains is Bob’s Red Mill.

  • Millet
  • Teff (organic chocolate taste)
  • Buckwheat / kasha
  • Amaranth (very high in protein)
  • Quinoa
  • Oats (slow cooked only)

Note: Some believe there is a minor amount of gluten in oats, so if you sensitive or have celiac disease, do not use. How to cook your grains  (  you will find them in the bins!) You can cook these grains for hot cereal or a side dish at lunch or dinner. Cook with a 2 to 1 ratio of water to grains. Bring to boil, cover and simmer for as long as needed to allow the grain to soften. (Depending on the grain 15 to 30 minutes.) Substitute Breads

  • Rice Bread (many styles) Good brand: Food for Life dense breads
  • Millet Bread Good brand: Food for Life dense breads
  • Gluten Free Good brands: Udi and Rudi lighter bread

Important note: These breads are MUCH more fun to eat once toasted, particularly true for rice bread. You will ALWAYS find these in the freezer section as they do not have preservatives.