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Categories Food, Health, Nutrition, Weight Loss

Understanding Macros Part 2: Protein

Author Amber Hudler Posted on

Hopefully you read about carbs in part one of this series. If not, you can check it out here. In part two of understanding macros, the focus is on protein. Protein performs many functions in the body and is essential to maintaining a healthy weight. Most of my clients are not getting enough. Read on to learn about the importance of protein and the minimal amount you should be aiming for in your diet.

PROTEIN

Proteins are mainly comprised of 20 different building blocks known as amino acids that are linked together in long chains by amino bonds. Amino acids are comprised of three types: essential, non-essential, and conditionally essential. Essential amino acids cannot be produced in the body and must be provided through food. The nine essential amino acids are:

Histidine

LysineThreonine

Isoleucine

Methionine

Tryptophan

LeucinePhenylalanine

Valine

 

A complete protein is one that contains all nine essential amino acids. All animal proteins are complete proteins. An incomplete protein is lacking one or more essential amino acids. Most plant based proteins are incomplete proteins. Sometimes, certain combinations of incomplete proteins can make them a complete protein. Examples of these combinations include rice and beans, edamame and walnuts, or oatmeal with almonds.

Non-essential amino acids can be provided by food, however the body can also produce these on its own. Conditionally essential amino acids are normally non-essential, but they are supplied by the diet when the need for them exceeds the body’s ability to produce it.

Amino acids are required to enable protein to perform its many functions, which include:

  • Growth and maintenance of skin, tendons, membranes, muscles, organs, and bones
  • Repair of body tissues
  • Hormone regulation
  • Digestion support in the form of enzymes
  • Fluid Balance
  • Acid-base regulation
  • Transportation of nutrients including vitamins, minerals, oxygen and lipids
  • Formation of antibodies to fight infection
  • An additional form of energy and glucose

Foods that contain protein include meat, poultry, fish, eggs, beans, lentils, soy, nuts, nut butters, seeds, and certain grains. When choosing meat such as beef, pork, lamb or eggs, be selective. Look for products without antibiotics and where applicable, choose pastured / grass fed. Remember that whatever the animal consumed, we consume. Choose lean cuts so that you can eat an ample portion.

A serving size of protein is generally 3-4 ounces for women, slightly more for men, or about the size of the palm of your hand. At a minimum, individuals should consume 0.8-1.0 grams of protein per kg of body weight per day. This is a general recommendation and can vary based upon an individual’s needs, goals and healthy history. For weight loss, I generally recommend a higher amount. It is important to know that while protein is beneficial for many reasons, consuming too much protein can be detrimental. For this reason, I don’t always recommend certain types of protein supplements that exceed safe amounts.

Why does it matter?

Protein performs many valuable functions within our body. In addition to helping us build muscle and fight off infections, protein works synergistically with carbs to extend the energy that carbs provide. About 3-4 hours worth. Protein also provides satiety. Simply put, incorporating protein at meals will keep you fuller longer and help to offset blood sugar crashes that occur when our diet is too high in carbohydrates. I recommend including protein at each meal and snack, and especially at breakfast. By starting your day with protein, you will avoid those early morning blood sugar spikes that often lead to fatigue, mood changes, brain fog, and cravings.

Key takeaway

Protein can be essential in helping us to balance our plate and maintain a healthy weight. When choosing protein, choose a variety of high quality sources. Be aware of which combinations of plant based foods provide you with a complete protein. Include protein at each meal and snack, and combine it with a complex carb to provide energy longer.

Summary

Balancing carbs with protein will help utilize the energy they provide, but also extend it throughout the day to help keep you balanced. Adequate protein in the diet will also help to build muscle, keep your hormones balance, and support digestion.

Want to know your specific protein needs? Contact me here for a nutrition counseling session.

Sources:

Mahan, K.L., & Escott-Stump, S. (2008). Krause’s food and nutrition therapy. St. LouisMissouri: Saunders Elsevier.

Murray, M. T., & Pizzorno, J. (2012). The Encyclopedia of Natural Medicine, 3rd Edition. New York, New York: Atria paperback.

Rolfes, S. R., Pinna, K., & Whitney, E. (2009). Understanding normal and clinical nutrition, eighth edition.   Belmont, California: Wadsworth, Cengage Learning.

Photo by Alex Munsell on Unsplash

Categories Food, Health, Nutrition, Weight Loss

Understanding Macros Part 1: Carbohydrates

Author Amber Hudler Posted on

Macronutrients (commonly referred to as macros) are carbohydrates, proteins and fats. We know that healthy eating and proper nutrition is more than just counting calories. It’s about eating whole, real foods that are minimally processed and packed with nutrients. But to lower your risk of disease and to maintain a healthy weight, it is also important to understand the types of macronutrients your calories consist of and to maintain the right balance 😉 of each.

So let me explain a little bit about macros and why they should matter to you. In Part 1 of this 3-part blog, we’ll begin with arguably the most debated type of macronutrient: Carbohydrates.

CARBOHYDRATES

Carbohydrates have several functions. They provide our bodies with fuel and energy, they support our brain and they support our nervous system. Whether it’s to perform our day-to-day activities, exercise, or to simply focus better at work or school, carbs are an essential part of the diet.

Energy from carbohydrates is provided to our cells in the form of glucose (also known as blood sugar). When we eat any form of carbohydrate, our blood sugar rises. The carbohydrates are then broken down into glucose molecules, which are transported into our cells by our fat storage hormone insulin. Once our cells are at capacity for glucose absorption, any remaining glucose in the blood is moved to our muscles or our liver where it is stored in the form of glycogen. Once glycogen stores are at capacity, excess glucose is converted to fat. When our body needs energy, our fat burning hormone glucagon brings glucose out of storage and back into the blood for use by all the other cells. It is important to note that these two hormones cannot operate at the same time. So, we are either in fat burning mode or fat storage mode throughout the day.

Carbs are comprised of two types: Simple carbs and complex carbs. Simple carbs are sugars comprised of molecules known as monosaccharides and disaccharides. Complex carbs are comprised of fibers and starches.

Monosaccharides are a single molecule of sugar. They are the easiest type of carbohydrate to be absorbed in the body, and can cause our blood sugar to rise the fastest. Monosaccharides include glucose, fructose, and galactose and occur naturally in fruit, honey, and dairy. Other sources include processed foods and beverages which contain high fructose corn syrup such as soda, cakes, cookies, pastries, certain breads, and ready to eat cereals.

Disaccharides are pairs of monosaccharides. They include maltose (glucose + glucose), sucrose (glucose + fructose) and lactose (glucose + galactose). Sucrose is commonly known as table sugar, and dairy products contain lactose. Disaccharides are digested less rapidly then monosaccharides because during the digestion process, the two molecules must be broken apart to be absorbed. However, disaccharides still cause our blood sugar to elevate more quickly then the final group of carbohydrates, which is complex carbs.

Complex carbs are comprised of long chains of monosaccharides, known as polysaccharides. All plant foods (fruits, vegetables, beans, legumes, and whole grains) contain forms of complex carbohydrates. Complex carbs take a longer time to break down in the body and to move through our digestive tract. They cause our blood sugar to rise the slowest. This helps to keep us fuller longer, and more effectively balance blood sugar by avoiding rapid spikes and dips that can commonly occur.

Foods that contain complex carbs include starches and fibers. Starches are found in plant based foods such as grains (rice, wheat, millet, rye, barley, and oats), beans, legumes, potatoes, yams, cassava, breads and pasta. Fiber (an indigestible carbohydrate) includes two types: soluble and insoluble. Soluble fiber is known to protect against heart disease and diabetes due to its ability to lower cholesterol and blood sugar. This is imperative for individuals who are trying to manage high cholesterol, pre-diabetes or diabetes. Foods that contain soluble fiber include oats, barley, legumes, and citrus fruits. Insoluble fiber is also valuable in the diet because it bulks the stool to promote regular bowel movements and alleviate constipation. It can also help to feed our gut bacteria and support a healthy microbiome. Foods that contain insoluble fiber include celery, corn, and bran. Strive for a minimum of 20-30g of fiber per day. Include both soluble and insoluble fiber sources in your diet.

A serving size of most carbs is about a half a cup or the size of your fist. In terms of how many carbs you need in a day, this can vary per individual based on your calorie needs, health conditions, and your goals.

Why does it matter?

To function at its best, our body must be provided with enough glucose to support our energy needs, but not too much to cause harm. Our cells can only absorb so much glucose at a time. As mentioned earlier, excessive amounts of glucose (from eating too many carbs or too high a volume of simple carbs) will cause glucose to get stored in the form of fat. This can lead to chronically elevated blood sugar which can cause fatigue, cravings, difficulty focusing, elevated cholesterol, weight gain, pre-diabetes, and diabetes. In contrast, low blood sugar which can result from either a sudden blood sugar ‘crash’ after eating a high carb meal, or by consuming a diet too low in carbs, can lead to issues such as dizziness, light headedness, sweating, weakness, anxiety, confusion, and hunger.

Key takeaway

Not all carbs are bad. Aim to consume mostly complex carbohydrates in your diet. Complex carbs provide you with fiber. They are more slowly digested which will keep you fuller longer, provide you with more energy by preventing blood sugar spikes, and keep you at the lowest risk of disease. Remember that fruit and veggies can count as your carbs.

Summary

If you are struggling with energy levels and find it difficult to get through your day let alone your workouts you may not be eating enough carbohydrates. Carbs provide us with energy, so we need them in our diet. Diets that exclude carbs will only work for a short period of time, but eventually they will not be able to meet your daily energy needs and sustain you throughout your day.  The problem with carbs is that most of the time, we tend to get the wrong ones (simple carbs) and at too large of a portion. Strive for complex carbs in order to keep you fuller longer, and combine them with protein to help balance blood sugar and extend your energy levels. To learn more about protein, stay tuned for Part 2 of this post.

Want to know more about your specific carbohydrate needs? Contact me here for a nutrition counseling session.

Sources:

Mahan, K.L., & Escott-Stump, S. (2008). Krause’s food and nutrition therapy. St. LouisMissouri: Saunders Elsevier.

Murray, M. T., & Pizzorno, J. (2012). The Encyclopedia of Natural Medicine, 3rd Edition. New York, New York: Atria paperback.

Rolfes, S. R., Pinna, K., & Whitney, E. (2009). Understanding normal and clinical nutrition, eighth edition.   Belmont, California: Wadsworth, Cengage Learning.

Photo by Monika Grabkowska on Unsplash

Categories Gut Health, Nutrition, Stress

A Nutritional Approach to GERD

Author Amber Hudler Posted on

The incidence of Gastroesophageal Reflux Disease (GERD) has dramatically increased over the last few decades. I know I see a lot of it in my practice. This blog post will help you to understand the most common causes of reflux, dietary factors that contribute to symptoms, and some helpful tips for management and prevention.

 

GERD is most often caused by the flow of gastric juices (stomach acid) up the esophagus, which can result in a burning sensation, pain, or discomfort often referred to as heartburn. The condition typically intensifies following a meal and when lying down. While some individuals may suffer from occasional cases of heartburn that are easily resolved with over the counter medications such as antacids, GERD is more of a chronic condition. GERD can place individuals at a higher risk for swallowing difficulties, esophageal inflammation, ulcers, and certain cancers.

GERD is frequently associated with abnormalities or a decrease in pressure of the lower esophageal sphincter (LES). Your LES is a valve that controls the flow of food from your esophagus into your stomach. Normally this valve should close tightly, keeping hydrochloric acid and gastric juices in their rightful place – your stomach – so that they can help you digest your food properly. When the LES is compromised, the valve does not close fully, or it opens too often, and stomach acid will creep up into the esophagus as foods are being digested.

GERD can also be associated with muscle contractions known as gut motility. In a healthy gut, foods are normally pushed through the GI tract from the esophagus into the stomach, from the stomach into the small intestine, and from the small intestine into the colon. However, when the gut is impaired, these contractions can become compromised and cause a disruption in the digestive process.

Another factor to consider is hypochlorhydria or low stomach acid. While it may sound counterintuitive, having too little stomach acid can disrupt natural digestion, causing food to remain in the stomach longer then it should. This can cause major discomfort for many individuals including reflux-like symptoms.

Consuming foods that weaken the LES (see list below), along with increased stress, anxiety, and gut dysfunction, can make the symptoms associated with GERD occur more frequently and at a higher intensity.

 Common causes of GERD include:

Overeating / Obesity (puts pressure on the stomach)

Smoking (relaxes the LES)

Ingestion of the following trigger foods (weakens the LES):

  • Alcohol
  • Soda / Carbonated beverages
  • Coffee / Caffeine
  • Chocolate
  • Fatty / Greasy / Fried foods
  • Spicy foods
  • Acidic foods (tomatoes, orange juice, citrus fruit)
  • Peppermint / spearmint
  • Onions / garlic
  • Sugar

Stress (impairs gut motility)

Use of certain medications (NSAIDS, calcium channel blockers, Bisphosphonates)

Additional considerations include:

  • Bacterial overgrowth such as H. pylori, SIBO or yeast
  • Celiac Disease
  • Hiatal Hernia (stomach pushes up through the diaphragm muscle)
  • Food sensitivities / Allergies
  • Chronic constipation
  • Micronutrient deficiencies (from use of GERD medications) such as zinc, B12

When reviewing this list, you may find that few or many of these items pertain to you. The list of trigger foods is a general one, and not all foods listed will trigger symptoms in all individuals with reflux. But it is important to know which ones exacerbate your particular symptoms and to avoid those whenever possible. This will allow your esophagus to heal and will help to avoid the pain and discomfort associated with this condition.

Conventional treatment and management of GERD often involves:

  • Weight loss (when appropriate)
  • Continual avoidance of trigger foods
  • Eating smaller meals
  • Raising the head of the bed
  • Use of certain medications such as antacids and acid-blocker drugs such as Proton Pump Inhibitors (PPIs)
  • Avoidance of eating within 2-3 hours of lying down or going to bed
  • Avoidance of tight clothing that can put pressure on the LES
  • Avoidance of certain exercises that can put pressure on the LES such as sit-ups, inverted yoga poses, and certain forms of heavy lifting

Additional recommendations that can help include:

  • Slowing down at meals
  • Sitting at meals (avoid standing)
  • Taking smaller bites
  • Chewing food thoroughly. This can actually increase saliva production which can help support the integrity of the esophageal mucosal barrier, which is often impaired in reflux patients.
  • Consume meals that are lower in fat
  • Consume meals that are lower in carbohydrates (to help maintain a healthy weight)
  • Consume fermented foods (to support a healthy microbiome)
  • Avoid consuming large amounts of fluids with meals
  • Begin a routine of gargling at night to stimulate the vagus nerve (supports healthy digestion)
  • Stress reduction / Lifestyle change
  • Regular exercise

There are several types of supplements that can support GERD naturally and can help avoid the harmful side effects of PPIs. These include:

  • Deglycyrrhizinated licorice(DGL)
  • Limonene (extracted from citrus fruit peel)
  • Zinc Carnosine
  • Magnesium Citrate or Glycinate
  • Aloe Vera
  • Slippery Elm
  • Marshmallow
  • Glutamine (to heal)
  • Probiotics (to balance the microbiome)
  • Digestive Enzymes
  • Ginger
  • Iberogast (for motility)

It is always important to work with a qualified healthcare practitioner to receive a proper diagnosis for reflux and to identify the root cause.

In addition, many people find it valuable to work with a dietitian to help control their diet, which will make it easier to manage reflux and its related symptoms.

Common dietary approaches that I recommend in practice:

  • Identify and avoid trigger foods
  • Avoid processed foods and those high in refined sugar that can impair gut integrity and motility
  • Identify and support any nutrient deficiencies
  • Practice the key principles of eating properly (slow down, chew your foods, do not overeat)
  • Dietary support of Hypochlorhydria if present
  • Dietary support of bacterial infections if present
  • Incorporation of fermented foods and probiotics to heal the gut and support your microbiome
  • Stress reduction each day

 

Sources:

Gaby, Alan R., MD. Nutritional Medicine. Alan R. Gaby, M.D., 01/2011. VitalBook file.

Murray, M. T., & Pizzorno, J. (2012). The Encyclopedia of Natural Medicine, 3rd Edition. New York, New York: Atria paperback.

University of Wisconsin School of Medicine and Public Health. An Integrative Approach to GERD (Gastroesophageal Reflux Disease). (2018)

Mullin, G. E., & Swift, K. M. (2011). The Inside Tract: Your good gut guide to great digestive health. New York, New York: Rodale.

https://www.iffgd.org/motility-disorders.html

Rishikof, D. Health Takes Guts Ebook, 2018.

Hyman, M. 7 Steps to Reduce Acid Reflux. 2018.

https://www.mayoclinic.org/diseases-conditions/gerd/expert-answers/heartburn-gerd/faq-20058535

Categories Gut Health, Health, Weight Loss

Gut Health and Obesity – Is Your Microbiome Making You Fat?

Author Amber Hudler Posted on

If you are like many of my clients, you may be seeking guidance and recommendations for weight loss. I often teach people about the benefits of eating healthy unprocessed foods, getting the proper amount of exercise, reducing stress, and prioritizing sleep as a means of achieving a healthy weight. But what if you are doing all of those things and still not seeing results? What else should be considered? The answer is: your gut.

“All Disease Begins In the Gut”

These were famous words spoken by Hippocrates thousands of years ago, and they still hold true today.

Our gut contains 100 trillion microorganisms known as our microbiome. This vast and awesome environment consisting mostly of bacteria, houses 70-80% of our immune system. It is also where serotonin is produced. Serotonin is a neurotransmitter that is responsible for regulating mood, behavior, appetite, digestion, sleep, memory, and sexual desire. While we want to strive to have as healthy and diverse of a microbiome as we can, we can easily find ourselves in situations where our microbes will become altered or imbalanced.

An imbalance in our microbiome is known as dysbiosis. Dysbiosis occurs when we have low microbial diversity, an overabundance of bad bacteria vs. good bacteria, or pathogens. Dysbiosis typically results from things like poor diet, stress, certain medications like NSAIDS, chronic infections, and toxins in the environment. Dysbiosis has been linked to many chronic diseases such IBS, depression, anxiety, thyroid disease, and autoimmune conditions and obesity.

But how exactly, does bacteria in our gut contribute to our ability to gain and lose weight? Several obesity studies have shown that specific microbes in the gut alter how we store calories and fats. Studies that compared the microbiome of lean individuals to obese individuals have found that the leaner study participants had a wider variety of microbes that break down plant starches and fiber into shorter molecules that the body can use as energy. Studies have also shown that a diet high in processed foods can lower diversity within the gut. Gut bacteria can also alter how we regulate glucose levels and how we respond to hormones that make us feel hungry or full, both of which can contribute to changes in body weight and metabolism.

Simply put, an imbalance in our microbiome may increase our risk of weight gain and obesity.

How do you know if you are at risk?

Digestive issues such as gas, bloating, constipation, diarrhea, reflux, or IBS are all signs that your microbiome is impaired and out of balance. If you are struggling to lose weight, these issues may be a contributing factor. Other signs of gut impair include fatigue, brain fog, depression and anxiety, frequent colds and infections, and autoimmune disease.

What to do about it

Repair your gut – for many this can start with a quality probiotic. Probiotics help to diversify your flora  and keep your gut functioning at its best. I recommend professional grade probiotic supplements along with glutamine or collagen to help maintain a healthy gut mucosal lining . But if you are experiencing any of the issues mentioned earlier, it could require a more extensive gut protocol that includes additional supplements such as digestive enzymes, HCL, Magnesium, herbal microbials, or reflux supportive supplements such as DGL. This may seem extensive, but keep in mind that many of these might be temporary supplements that are needed to reduce inflammation and put you on the road to better health.

If you are struggling with digestive issues and weight gain, it is worth exploring the topic of gut health and working with a qualified health practitioner such as myself, to develop a gut protocol to get you well. Once your gut is repaired you may find it easier to lose weight and maintain a healthy weight longer.

For more information on gut health and nutrition counseling, contact me here

Categories Food, Nutrition

Healthy Snacks for Traveling

Author Amber Hudler Posted on

For many people, summer is a time for fun in the sun, relaxation, and vacation. As great as it is to travel, it can also be a challenge in terms of sticking to your nutrition goals. Long trips in the car can lead frequent stops at rest areas where the choice of food and snacks can be limiting and often times, really unhealthy. The key is to plan ahead. Before hitting the road, visit your local supermarket and stock up on healthy snacks. Pack them in a portable cooler to help you save time and money when traveling, and to keep you on track with healthy eating. You’ll be glad you did!

Here is a list of items I recommend. They pack well, taste great, and will keep you fuller longer. Strive for lots of fruits and veggies, lean proteins, healthy fats, and high fiber complex carbs. Eat your proteins and carbs at the same time to maintain proper blood sugar balance. This will help you stay energized and focused and avoid needing large amounts of caffeine.

Make sure to pack your cooler with plenty of ice or ice packs to keep your items cold and to avoid spoilage. Also be sure to include plenty of bottled water to help you stay hydrated and avoid high calorie juices, sports drinks, and sodas that are loaded with sugar, colors, and other artificial ingredients.

Fruits and Veggies:

  • Baby carrots
  • Bell pepper slices
  • Broccoli florets
  • Cucumber slices
  • Apples
  • Oranges
  • Grapes
  • Pears
  • Peaches

Protein:

  • Hard boiled eggs
  • Vermont Beef/Turkey/Pork sticks
  • Protein Bars (RX, Lara, Zing, Kind)
  • Siggi’s yogurt
  • Lifeway Kefir
  • Babybel Cheese

Healthy Fats:

  • Hummus cups
  • Guacamole cups
  • Justin’s peanut butter packets
  • Almonds
  • Walnuts
  • Cashews
  • Sunflower seeds

Complex Carbs:

  • Brown rice cakes
  • Pecan Thins
  • Almond Thins

Hydration:

  • Bottled Water
  • LaCroix sparkling water
  • Hint Flavored Water
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