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News & Events

Tired of Feeling Tired: Natural Treatments for Fatigue

bio pictureDr. Brian Gluvic will be speaking at the Aging Gracefully Lifestyle Show on June 27 2015.

WHERE:  Shannon Hall (Cloverdale Rodeo & Exhibition Fairgrounds)
6050-176 St (Cloverdale Fairgrounds), Surrey
Corner of 176th Street and 60th Ave, Cloverdale

TOPIC: Tired of Feeling Tired: Natural Treatments for Fatigue

Do you feel really tired late morning or mid afternoon? Are you dependent on sugar and caffeine to make it through the day? Do you often wake in the middle of the night unable to get back to sleep? Fatigue and sleep issues are often an accepted part of aging.

Fortunately, these issues do not have to dominate our lives as we grow older. Learn how simple dietary changes and nutrition can improve your energy and sleep and help you feel younger.

Dr. Brian Gluvic is a Naturopathic Physician at the Village Health Clinic. He provides family medical care with an emphasis on dietary and nutritional therapies, lifestyle counseling, and bio-identical hormone replacement therapy. He completed his medical training at Bastyr University in Seattle, Washington and received additional training in Acupuncture and Traditional Chinese Medicine at the International College of Traditional Chinese Medicine of Vancouver. Dr. Gluvic is an adjunct professor (Pediatrics) at the Boucher Institute of Naturopathic Medicine.

News & Events

Seminar with Dr. Brian Gluvic

Topic: How to get children to eat a healthy diet

Date:  November 20th, 7pm-8pm

Location: Village Health Clinic

Overview: Dr. Gluvic will talk about the recent trend away from a whole foods diet towards a refined foods diet and the relationship between a refined diet and certain chronic diseases, specifically obesity and diabetes. The components of a healthy diet for children will be presented along with strategies to improve children’s dietary intake of healthy foods.

Registration: To reserve your space, please call the office at 604-575-7275 or email reception@villagehealthclinic.ca.

Latest Research

Gut Bacteria Influences Obesity

Three recent studies involving both mice and humans have shown that the type of bacteria in your gut influences your risk for obesity. In the first study, gut bacteria was analyzed in about 300 humans, half of which were obese. The researchers found significant differences in the species of gut bacteria between the obese humans compared the lean humans.

In the second study, fecal material (consisting of mostly bacteria) from humans were transplanted into mice. Half of the human participants were lean and half were obese. The mice that received the gut bacteria from obese humans became obese and developed issues commonly found in obesity – elevated cholesterol, diabetes, and increased inflammation. The other mice that received gut bacteria from lean humans did not become obese.

In the last study, the gut bacteria in obese individuals was analyzed before and after high calorie and restricted calorie diets. The high calorie diet resulted in gut bacteria typical for obese individuals and in the same individual the restricted calorie diet resulted in gut bacteria that are found in only lean individuals.

These studies highlight the importance of gut bacteria in human health. They also reveal the potential benefits of probiotics and diets that influence gut bacteria. There are several therapeutic diets that we utilize at our clinic to influence both gut bacteria and weight loss. We have observed for years the influence of these diets on improving digestive symptoms and weight loss. It is reassuring to see the science “catch up” with clinical practice.

Ridaura VK et al. Gut microbiota from twins discordant for obesity modulate metabolism in mice. Science 2013 Sep 6; 341:1079.

Le Chatelier E et al. Richness of human gut microbiome correlates with metabolic markers. Nature 2013 Aug 29; 500:541.

Cotillard A et al. Dietary intervention impact on gut microbial gene richness. Nature 2013 Aug 29; 500:585.


Latest Research News & Events

Pop drinking tied to aggression in 5-year-olds

Four per cent of parents in the study reported their children had four or more servings of pop a day. Sugar and caffeine are potential triggers for behaviour, but parenting practices and home environment are also an influence.

Drinking several servings of soda a day is associated with behaviour problems such as aggression, a new study of preschoolers suggests.

When researchers looked at 2,929 children in the U.S., they found 43 per cent of parents said their child had at least one serving of soda a day and four per cent had four or more servings daily.

“In this large sample of five-year-old urban U.S. children, we found strong and consistent relationships between soda consumption and a range of problem behaviours, consistent with the findings of previous studies in adolescents,” Shakira Suglia of Columbia University’s Mailman School of Public Health in New York and her coauthors concluded in Friday’s issue of the Journal of Pediatrics.

Children who consumed four or more servings of soda per day were more than twice as likely to destroy things belonging to others, get into fights and physically attack people compared with children who drank no soda.

Drinking four servings of soft drinks was associated with increased aggressive behaviour, even after accounting for factors such as TV viewing, candy consumption, maternal depression and intimate partner violence.

The researchers noted they can’t tell whether there is a cause-and-effect relationship between drinking pop and the behaviours.

The researchers didn’t have information on the type of soda consumed, such as regular or diet or caffeinated or non-caffeinated. Both caffeine and sugar are potential mechanisms, Suglia said. Caffeine is associated with impulsivity in children and adolescents but the scientific evidence for sugar is mixed, she added.

Nutrition Prof. Katherine Gray-Donald of McGill University in Montreal said the study has merit, even though it doesn’t prove anything.

“When we look at simply three groups of children eating low, medium and higher levels of sugar, you look at your nutrient intake, as the sugar goes up, the amount of many other nutrients just declines quite regularly,” Gray-Donald said.

“We don’t know if in a large population you may get children who are really missing some nutrients that are very important for their development. That’s hard to say.”

It’s also possible that as much as the researchers tried to control for other things, they can’t completely control for the home environment, such as parenting practices.

The Fragile Families and Child Wellbeing Study was funded by the U.S. National Institute of Child Health and Human Development.

Latest Research Lifestyle News & Events Nutrition

Dangers of Sugar

This is a fascinating and entertaining clip on the dangers of modern day sugar:

 

 

Latest Research Lifestyle News & Events Nutrition

Sugar: Risky Business

Here is a very entertaining and informative video about the risks associated with sweetened beverage consumption.  Please share with your family and friends.

 

Recipes

Balsamic Maple Salmon

gluten free | dairy free | carbohydrate restricted

Recipe by Kitchen Caleigh

It’s time for salmon to get it’s 15 minutes of fame and that’s all the time you’ll need to prepare this healthy lunch/dinner. This dish is the perfect balance of sweet and tart plus, you’ll meet your daily quota of omega 3!

Ingredients: 

2 wild salmon fillets (boneless, skinless – approx. 115g each)
3 Tbsp balsamic vinegar
1.5 Tbsp pure maple syrup
1 Tbsp Omega Crunch Roasted Maple Shelled Flax

Method:

Preheat oven to 400 F.

Combine vinegar and syrup in a small saucepan and bring to boil. Reduce heat to medium-low and stir until sauce thickens. Divide the sauce in half. Add the shelled flax to one of the sauce portions. (Save the other sauce portion as dressing for a side salad to go with your salmon.) Brush the flax sauce on both sides of the salmon. Bake for 12 minutes. Once cooked, drizzle the second sauce portion over the cooked salmon and a side salad.

Yield: serves 2

Nutritional Info Per Serving: (1 dressed fillet + 1 serving of sauce for salad dressing)
143 cals, 16g carbs, 4g fat, 12g protein, 14g sugar, 1g fiber

Recipes

Detox Meat Sauce (paleo)

gluten free | dairy free | carbohydrate restricted

Recipe by Kitchen Caleigh

Your detox diet just got easier. This is a delicious meat sauce made from organic chicken and vegetables that naturally contribute to your body’s detoxification. Make detoxing a part of your family’s daily life.

Ingredients: 

1 large or 2 small (total 6oz) organic chicken breast, cubed (organic significantly reduces the risk that you’ll be exposed to toxins in the meat)
1 medium yellow onion (has flavonoids, has an antitumor effect and they enhance the immune system)
½ large can diced tomatoes (have lycopene which is a powerful antioxidant)
1.5 cups kale, chopped (a wonder food – it provides support for the body’s detox system and has 45 different flavonoids which have antioxidant and anti-inflammatory benefits)
2 cups spinach, chopped Spinach (has antioxidants – plus, the folate found in spinach converts homocysteine, a chemical that tiggers heart attacks and strokes, into benign molecules)
2 cloves garlic, diced (has antioxidants that help fight free radicals)
½ red bell pepper (vitamin B6 and folic acid protect blood vessels from damage by reducing homocysteine and it has phytochemicals that have excellent antioxidant activity)
3 Tbsp fresh squeezed lemon juice (stimulates the liver and dissolves uric acid and other poisons)
2 Tbsp  shelled flax (has phytochemicals with disease fighting properties)
1 tsp xanthan gum
sea salt and pepper to taste

Method:

In a medium saucepan, cook the chicken in olive oil. Once the meat is cooked, add the onions and sautee until they are translucent.  Add the tomatoes, kale, spinach, garlic, red pepper, and lemon juice. Simmer until flavors are blended (anywhere from 20 minutes to 2 hours – the longer the better). Add the meat and vegetable mix to a food processor and pulse until you have a sauce-like consistency. As it pulses slowly add the xanthan gum. Continue to pulse until mixture thickens, about 1 minute. Return to saucepan and add the shelled flax seed. Simmer until ready to serve. Salt and pepper to taste.  Recipe can be doubled and frozen.

**serve over zucchini “noodles”, baked spaghetti squash, or cauliflower “rice”.

Yields: 3 servings

Nutritional Info Per Serving:

182 cals, 21 carbs, 4g fat, 17g protein, 9g sugar, 8g fiber

 

Recipes

Low Carb Shepherd’s Pie (paleo, dairy free)

gluten free | dairy free | carbohydrate restricted

Recipe by Kitchen Caleigh

Many unhealthy foods have healthy substitutions and the carbohydrates we crave are no exception. This shepherd’s pie is low in carbs, but high in protein and fiber. Plus it’s packed with vitamins and flavour.

Ingredients – Meat Sauce:

½ cup carrots, peeled, sliced
2 cups extra lean ground beef, cooked, fat drained
½ cup chopped mushrooms
½ medium yellow onion
1 clove garlic, minced
1.5 cups diced tomatoes
½ small can tomato paste
½ cup water
Sea salt & pepper to taste

Method:

In a small pot, boil the carrots until tender. While the carrots boil, in a large pan, cook the ground beef and drain the fat. Add the mushrooms, onion, and garlic. Once the onions are translucent, add the diced tomatoes and boiled carrots. In a small bowl mix the tomato paste and water. Once the paste and water are well blended, add them to the ground beef. Stir well. Put the meat sauce in a food processor and pulse intermittently until the meat is finely ground and the ingredients are well combined. Sea salt and pepper to taste. Spoon the meat sauce into a 1.5 L casserole dish.

Ingredients – Potato substitute:

4 cups cauliflower, chopped
1 Tbsp extra virgin olive oil
½ tsp sea salt
Omega Crunch Roasted Garlic Shelled Flax (as topping)

Method:

In a large pot, boil the cauliflower until tender. Put the boiled cauliflower in a food processor. Add the olive oil and sea salt and pulse until smooth. Spoon the cauliflower into the casserole dish on top of the meat sauce. Use a spoon or spatulas to spread evenly. Top with shelled flax. Bake at 350 F for 20-30 minutes.

Yield: serves 4

Nutritional Info Per Serving:

260 cals, 15g carbs, 9g fat, 20g protein, 7g sugar, 6g fiber