Happy Monday everyone!

It’s a beautiful day here in Northern Michigan.  The sun is bright in the sky, shining against the large waves that are rolling in – like diamonds dancing on the water.  Having said that, it is not a particularly good day to be out on the Great Lakes.  As always, I pray for our sailors’ safe travels as they pick up and deliver freight and passengers to the many ports along our coasts. And thank you to those who bravely serve in our US Coast Guard stationed on the Great Lakes.  It will soon be time for the Ice Breakers to begin their winter work.    As we think about the change of seasons, I begin to think of clocks and how we view our daylight hours.

Daylight savings time is ending a week from this coming Sunday , November 6th. It is another mark our approach toward winter.   If you are a parent of small children, you know that the time change cycle is difficult for our young ones.  As adults who have traveled, we understand the feeling of jet lag and how it takes our bodies several days to adjust to a new time zone.   Children have these same feelings and issues when the times changes back and forth between standard time and daylight savings time.  We see sleep disturbances, eating issues, behavioral problems just to name a few.  When my children were young, a few of my friends and I were having a play date with our children and this topic came up for discussion.   Among us, we decided to try this simple time change adjustment.  It worked for us – I hope it works for you also.

In the fall, it is pretty easy because we are moving back, but in the spring when we move forward (and lose an hour of sleep), this becomes more clear.  But, let’s try it this fall and then we will be prepared for the spring forward.

Approximately  2 weeks prior to the time change, begin to move bedtime toward the new time in 15 minute increments.   For 2 to 3 nights make the first 15 minute adjustment.  15 minutes is easy for the body to adjust and it is not a major one time bedtime argument.  Children’s bodies will not be bothered by 15 minutes.  In 2 to 3 days, make another 15 minute adjustment.  Continue 2 more times so that by a night or two before the time change, the children have already changed their internal bedtime to the new time.  Even though this takes some planning on the parent’s part, my friends and I felt that this solution saved days of poor behavior, sleepy and confused children.

I highly recommend this simple solution to the time change.   If you try it, I would love to hear how it worked for your family.

Enjoy the fall colors and all the wonderful fall produce.

~Dr Wendy~


Skunk Wash for Pets

July 12, 2011

This article was sent to me this morning.      Good luck if you ever need this information.  ….


Skunk Rinse Recipe

Tomato juice isn’t nearly as effective as this recipe, and it’s easy to follow.

In a pail mix:

  • 1 quart hydrogen peroxide (the 3 percent hydrogen peroxide variety)
  • ¼ cup baking soda
  • 2 teaspoons Dawn dishwashing liquid

If you have a large breed dog, you may need to double, triple or even quadruple the mixture.

Wear dishwashing or other household gloves if you like during the whole de-skunking process.

Don’t wet down your pet. Apply the mixture to your pet’s dry coat from the collar back toward the tail. Don’t pour it near the eyes because the hydrogen peroxide solution can burn them.

Lather the mixture into your pet’s coat and skin. Rub the solution around for about five minutes or until the skunk smell starts to dissipate.

If the front of your pet is as stinky as the back, use a sponge to apply the solution to your pet’s chin, cheeks, forehead and ears, being very careful not to go near the eyes. When you rinse the head area, tilt your pet’s chin upward so the solution does not run down into the eyes, instead allow the water to run back off his neck.

Do a complete rinse once the smell starts to decrease, then repeat the entire process again.

You may need to repeat the lather and rinse process up to three times, but it’s a very effective method for removing the skunk smell from your pet.

Make sure to completely rinse the solution off your pet. Your final rinse should be very thorough.

You can’t prepare this solution ahead of time and store it – it won’t be effective when you need it. It must be made fresh, right before you apply it to your pet. So it pays to make sure you have all the ingredients ahead of time!

1. Soften and add shine to hair. When washing your hair, rub coffee grounds through wet hair and rinse. For brown hair, coffee grounds add highlights.
2. Use coffee grounds as an exfoliant for skin. Pat on skin, massage over skin, rinse.
3. Add coffee grounds to your skin mask beauty routine.
Make homemade tattoos (temporary) with henna and coffee grounds.
Fertilize plants. Old coffee grounds are nutrient-rich for plants that thrive in an acidic soil.
Add used coffee grounds to the pots of indoor plants.
Work used coffee grounds into your garden soil before seed planting. After your plants start to emerge, work in coffee grounds near the plants. Used coffee grounds are said to repel snails and slugs as well as adding nutrients to the soil.
Increase your carrot and radish harvest by mixing seeds with dry coffee grounds before planting the seeds.
9. Use coffee grounds to repel ants.
Keep cats from using your garden as a kitty box by spreading used coffee grounds and orange peels throughout flower beds.
Deodorize a freezer. Place a bowl with used coffee grounds in the freezer to remove unwanted odors. Add a few drops of vanilla to coffee grounds.
Rub coffee grounds on hands to get rid of smells from chopping or cutting up pungent foods.
Make a used coffee grounds sachet. Fill old nylons or cheescloth with dry used coffee grounds. Hang in closets to absorb odors.
When you need an abrasive cleaner, coffee grounds can be used. Be careful of any surfaces that might stain.
Remove furniture scratches with wet coffee grounds.
Got a fireplace? Sprinkle wet coffee grounds over the ashes to keep from becoming engulfed in the plume of dust ashes create when you need to remove them.
Dye fabric, paper or Easter eggs. Simply add used coffee grounds to warm water and let sit a bit to create a dye.
18. After you give your dog a bath, rub coffee grounds through the coat of your pet. Coffee grounds are said to repel fleas.
19. Keep bait worms alive by mixing coffee grounds into the soil before you add worms.
20. Grow mushrooms on old coffee grounds

from: parenting.com

It’s understandable that parents want to keep their children’s environments clean, especially when kids are young. Moms wash bottles in hot water, clean pacifiers that fall on the ground and take dirty things out of their kids’ mouths.

But overall, when it comes to germs, most people have it backward: With relatively few exceptions, they are good for our kids.

Keeping things clean is smart, but going crazy using antibacterial hand soaps, buying antibacterial kids’ toys and other products and overusing antibiotic medications is actually killing off the microbes that can help strengthen the immune system.

Antibacterial products may help to reduce some infections, but they also promote the growth of drug-resistant organisms and weaken the good bacteria within us. Rather than focus on killing germs, we need to think about how to encourage their growth.

Supporting the “right” bacteria can have a huge health payoff for your kids: fewer ear infections, tummy aches, episodes of diarrhea, urinary-tract infections and food allergies. It can even help kids fight off coughs, colds and fevers. Here’s how to ensure your kids have enough of the good stuff:

Feed your kids right

Give them foods that naturally contain helpful organisms. These include yogurt, pickles, dark chocolate and feta cheese.

In some cases, it may be useful to give a probiotic supplement (available at most pharmacies and health-food stores) containing beneficial live bacteria. All of these foods and supplements are fine to give kids starting at around 6 months.

There are other foods to include in their diet that don’t actually contain good germs but help to nurture them: garlic, onions, asparagus, whole oats, whole wheat, honey (for children over age 1) and bananas.

Make safe and smart choices

Keep your kids away from cigarette smoke; exposure can kill off favorable bacteria. As for antibiotic drugs, don’t insist that your pediatrician prescribe them when he says they’re not necessary.

These drugs eliminate both good and bad bacteria. If your kids do have to take antibiotics, make sure they get probiotics, too, to restore the body’s supply of good bacteria.

Keeping the body’s bacteria in balance doesn’t take a lot of effort, but it can have big benefits. Starting these habits young can help keep kids healthy for life.


June 20, 2011

The following article was posted on Dr. Mercola’s website today.   I couldn’t say this better myself so I have provided the entire article.    Dr. Wendy



Sometimes you just have to sit back and laugh at the absurd methods employed by the food industry to deceive and manipulate you. Take Splenda, for example. Their website now touts three new “improved” versions:

Splenda with:

  1. B vitamins
  2. Antioxidants
  3. Fiber

Of course, they claim these are “three smart new ways to sweeten” your food and drink. Nothing could be further from the truth. In fact, it’s sheer unmitigated nonsense!  Splenda (sucralose), which is an artificial sweetener like aspartame, is likely to push your health in the wrong direction, and there’s nothing smart about that…

Consuming artificial sweeteners can cause distortions in your biochemistry, and if you drink diet soda in an attempt to lose weight, they won’t help you. Instead, most studies looking at this show very clearly that diet soft drinks actually double your obesity risk by stimulating your appetite, increasing carbohydrate cravings, and stimulating fat storage!

Several years ago, I wrote a book called Sweet Deception, in which I expose the many concerns related to the consumption of artificial sweeteners. It’s an extremely well-researched book, and it’s as valid today as it was when I first wrote it. I spent over three years and had five health care professionals work on it with me, as the maker of Splenda, Johnson & Johnson, had their legal firm write me a 20-page letter threatening to sue me if I published the book.  Needless to say, the book was published and they did not sue me as the information was all true.

Spenda is Not a Zero Calorie Product

Splenda uses a number of misleading tactics to sell their product. For starters, it is actually not a “zero calorie” sweetener.

Sucralose is about 600 times sweeter than sugar, so if it was sold by itself, they wouldn’t be able to package it—each packet would contain just a couple of grains, which would be more than plenty to sweeten a cup of coffee. Hence they have to add a bulking agent, such as maltodextrin—which is a sugar!

So, about 99 percent of that packet of Splenda is a type of sugar, and only about one percent is actually sucralose. Each packet has four calories, but because the amount of sugar is less than one gram, they get away with saying it has “no calories” due to a loophole in the labeling law.

However, there’s yet another reason why they can make this claim.

Sucralose is a synthetic chemical created in a laboratory. In the five-step patented process of making sucralose, three chlorine molecules are added to one sucrose (sugar) molecule.

Some will argue that natural foods also contain chloride, which is true. However, in natural foods, the chloride is connected with ionic bonds that easily dissociate.. But in Splenda, they’re in a covalent bond that does not dissociate. In fact, there are NO covalent chloride bonds to organic compounds in nature—they only exist in synthetic, man-made form. Aside from Splenda, other examples of synthetic covalently bound chloride compounds include:

  • DDT
  • PCB’s
  • Agent orange

Now, your body has no enzymes to break down this covalently bound chloride. Why would it? It never existed in nature, so the human body never had a reason to address it. And since it’s not broken down and metabolized by your body, they can claim it to be non-caloric—essentially, it’s supposed to pass right through you.

However, the research (which is primarily extrapolated from animal studies) indicates that about 15 percent of sucralose IS in fact absorbed into your digestive system, and ultimately stored in your body. This is a significant concern. One 2009 study found unmistakable evidence that Splenda is absorbed by fat, contrary to previous claims. They also discovered other disturbing health problems…

Splenda May Destroy Intestinal Flora

The animal study, published in the Journal of Toxicology and Environmental Health, found that Splenda:

  • reduced the amount of good intestinal bacteria by 50 percent
  • increased the intestinal pH level, and
  • affected a glycoprotein that can have crucial health effects, particularly if you’re on certain medications

James Turner, the chairman of the national consumer education group Citizens for Health, expressed shock and outrage after reading the findings, stating that:

“The report makes it clear that the artificial sweetener Splenda and its key component sucralose pose a threat to the people who consume the product. Hundreds of consumers have complained to us about side effects from using Splenda and this study … confirms that the chemicals in the little yellow package should carry a big red warning label.”

I agree, because anytime you destroy healthy intestinal bacteria you open yourself up to unfriendly micro-organisms that can cause health problems. Your immune system, which is imperative for general health is dependent on healthy gut flora, so the idea that this artificial sweetener may destroy up to half of all your healthy gut bacteria is disconcerting to say the least.

Many people are already deficient in healthy bacteria due to choosing highly processed foods. This is why a high quality probiotic is one of the very few supplements I highly recommend for nearly everyone.

How Diabetics May Be Mislead

Artificial sweeteners like Splenda are commonly recommended for diabetics, since sucralose will not influence your blood sugar levels. However, what they fail to realize is that Splenda is not all sucralose… Remember, most of that packet is actually sugar—only about one percent is sucralose!

This may still not seem like a big deal, considering how little is in those packets. But many diabetics will use upwards of 10 packets or more a day, in various drinks and foods, and in high quantities it can have a significant impact in type 1 diabetics.

Safety Studies Sorely Lacking

Splenda is promoted as being a safe, well-researched product, but is it really?

If you look through the research literature, you’ll find about 200 studies on Splenda/sucralose, and only about 10 percent of those have anything to do with safety. When I wrote Sweet Deception, there were only 15 studies relating to safety, and 13 of them were funded by the company that makes Splenda, leaving enormous room for conflict of interest!

In 1996, Dr. Ralph G. Walton, a professor of Clinical Psychiatry, reviewed 165 studies on aspartame, and discovered a remarkable discrepancy between study results and their source of funding. Of the 165 studies, 74 had industry related funding and 91 were independently funded.

Of those:

  • 100 percent of the industry funded studies supported aspartame’s safety, while
  • 92 percent of the independently funded studies identified at least one potential health concern

However, Dr. Walton also pointed out that of the seven remaining non-industry funded studies, which supported aspartame’s safety, six were done by the FDA, and the seventh was a literature review of mostly industry sponsored research. Considering the long-standing revolving door between various industries (especially Monsanto, which acquired G.D. Searle in 1985) and the FDA, it’s questionable as to whether an FDA study can be considered truly “independent,” even though they were counted as independent in Walton’s review. If you give that concern any merit, you’d more or less be looking at 100 percent of industry related studies claiming aspartame to be safe, and 100 percent of independent studies flagging some sort of health concern…

This is truly powerful documentation of the influence of corporately sponsored trials on safety or any other potential complication that can occur!  This type of funding bias is a fatal flaw in the system, because in order to receive FDA approval, the product is not required to undergo any kind of independent study.

So what happens?

Well, we now know that in the drug industry, studies that do not support the drug are simply dismissed or thrown away, and only those reaching a favorable conclusion are presented. And there’s nothing to indicate that the same tactics aren’t also going on in the food industry.

Another troublesome issue is the fact that there are no long-term studies to evaluate the health effects of chronic exposure to sucralose. When I wrote my book, the longest safety study ever performed had lasted FOUR DAYS, and it looked at sucralose in relation to tooth decay, not human tolerance!

Potential Side Effects of Splenda

Going back to those 15 published safety studies on Splenda, only seven were done on humans. Two of these were published in respected peer-reviewed neurology journals, and they both showed a clear and strong association between the use of Splenda and migraine headaches.  Animal studies have also revealed a number of problems, such as:  

  • Decreased red blood cells — sign of anemia — at levels above 1,500 mg/kg/day
  • Increased male infertility by interfering with sperm production and vitality, as well as brain lesions at higher doses
  • Enlarged and calcified kidneys (McNeil stated this is often seen with poorly absorbed substances and was of no toxicological significance. The FDA Final Rule agreed that these are findings that are common in aged female rats and are not significant.)
  • Spontaneous abortions in nearly half the rabbit population given sucralose, compared to zero aborted pregnancies in the control group 
  • A 23 percent death rate in rabbits, compared to a 6 percent death rate in the control group 

With so few studies available, it may be safer to listen to consumer feedback…I’ve compiled a page on my web site, The Potential Dangers of Sucralose, where you can share your own experiences and side effects, as many others already have. In fact, the first-hand testimonies on this page already outnumber the amount of people included in all of Splenda’s safety studies!

The symptoms are so numerous I can’t include them all, but the following are common symptoms, usually noticed within a 24-hour period following consumption of a Splenda product:

Skin — Redness, itching, swelling, blistering, weeping, crusting, rash, eruptions, or hives (itchy bumps or welts Lungs — Wheezing, tightness, cough, or shortness of breath Head — Swelling of the face, eyelids, lips, tongue, or throat; headaches and migraines (severe headaches)
Nose — Stuffy nose, runny nose (clear, thin discharge), sneezing Eyes — Red (bloodshot), itchy, swollen, or watery Stomach — Bloating, gas, pain, nausea, vomiting, diarrhea, or bloody diarrhea
Heart — Palpitations or fluttering Joints — Joint pains or aches Neurological — Anxiety, dizziness, spaced-out sensation, depression

How Dangerous is Splenda?

If you only use it on rare occasions, in all likelihood it is not going to harm you. It’s only likely to become an issue if you’re using large amounts on a regular basis. Remember, no one knows exactly what the long-term human health ramifications are, as the longest study conducted lasted a mere four days!

This means that you and your family are the guinea pigs when it comes to evaluating long-term safety… And for this reason, I strongly recommend applying the precautionary principle, especially for your children.

The most important principle I want to emphasize here is not so much the specifics of why Splenda is potentially toxic or harmful, but rather I want you to recognize the tactics employed by these companies to manipulate and deceive you. Once you understand the basics of how they manipulate you and distort science to prove their point, then you will know when to exert caution, and when to be skeptical about new products.

Just like the drug industry, many of the sales strategies used in the food industry aim to give you some magic bullet solution that veers from time-honored principles that our ancestors used to stay healthy. Once you know what those principles are, and you’re aware of the sales tactics employed, you’re in a position to make solid, informed decisions.

Health is really a simple process. By replicating the patterns of our ancestors, we can optimize our health. It’s important to realize that our genes do not adapt very quickly to changes in our environment, and the human body simply is not designed to thrive on modern “food-like” substances made of synthetic chemicals not found in nature.

Your body is designed to maintain health, but when you expose it to toxic influences, and deprive it of nutritional support and the basic building blocks it needs to thrive, then you’ll begin losing your vitality and veer toward disease and chronic, long-term health complications…

How to Kick the Artificial Sweetener Habit

Your body typically craves sweets when you’re denying it the fuel it needs. Sugar (and grain carbs) is very quick fuel and can give your body a boost when it’s running low. And contrary to popular belief, using artificial sweeteners does not trick your body into thinking it has had its fill; rather it wants more sweets because it didn’t get the energy boost with that sweet taste!

A powerful solution to help curb your cravings is to determine your nutritional type, which will tell you which foods you need to eat to feel full and satisfied. It may sound hard to believe right now, but once you start eating right for your nutritional type, your sweet cravings will disappear. To help you turn your health around, I now offer the full nutritional typing program online for free, so please take advantage of this opportunity to dramatically change your health for the better.

Interestingly, nutrition- and fitness expert Ori Hofmekler recently shared a fascinating benefit of caffeine that can be helpful here. If you like coffee, drinking organic black coffee (meaning without sugar or milk) can help eliminate sugar cravings because the caffeine is an opioid receptor antagonist.

As you may know, sugar binds to the same opioid receptors as cocaine and other addictive substances. But once an opioid receptor antagonist occupies that receptor, it prohibits you from becoming addicted to something else. Therefore, caffeine may attenuate the addictive impact of sugar. There are a few caveats to using this strategy however, including:

  • Only drink organic coffee (as it’s one of the most pesticide-heavy crops there are)
  • Drink it black, sans sugar/artificial sweeteners or milk
  • Only drink coffee in the morning, prior to exercise
  • Limit your consumption to one or two cups


I hope everyone had a wonderful weekend!  Today’s blog is short and sweet.  I love this quote from Winston Churchill.  Have a wonderful week.    ~Dr. Wendy~


Success is not final, failure is not fatal: it is the courage to continue that counts.

– Winston Churchill

Do you have trouble falling to sleep at night?  There are all types of suggestions to help you fall asleep.  Some suggestions are:

Warm milk – reduce alcohol consumption – do not smoke –  limit caffeine intake – do not eat after 6:00 pm.  – consistent bedtime and awake time – turn off the computer 1 hour prior to bedtime– turn off the tv 1 hour prior to bedtime – read – deep breathing – Bach Flowers – remove electronic devices from the bedroom – dark room – meditate – make sure the headboard is facing North – maintain a room temperature of less than 70°F – open windows for fresh air.  The list goes on.   A suggestion that I have never seen offered, but works for me is this:  Remove your pierced earrings prior to bedtime.  They interfere with your meridians (as in acupuncture).    I was having a difficult time falling asleep.  I always wore my earrings 24/7.  One night I took them out and fell right to sleep.  I did not notice a connection for a while.  It took me a while to figure out why I fell asleep quicker some nights than others.  After keeping a log of exactly what I did in the golden hour prior to bedtime, I came up with the earring difference.   It is worth giving it a try.  Please let me know if this works for you. 


For more nutrition and health information, contact Dr. Wendy at 231-348-0838 or pattonwendy@gmail.com   Dr. Wendy is available for individual appointments, phone appointments, group sessions, nutritional speaking engagements and is now offering a Corporate Wellness Program and a Stop Smoking Program (Smoke Free for Life©).     


I recently read an article claiming that consuming 1 teaspoon of local raw honey per day will help to alleviate seasonal allergies.  

Many allergy sufferers believe that locally produced raw honey can alleviate symptoms. The idea is that bees become covered in pollen spores when they go from one flower to the next. The spores are then transferred to their honey. It is thought that eating that honey, even just a spoonful a day, can build immunity through gradually exposure.

A new study assessed the effects of the pre-seasonal use of birch pollen honey or regular honey on symptoms and medication during birch pollen season.  A total of 44 patients with diagnosed birch pollen allergy consumed either the birch pollen honey or regular honey daily from November to March. The control group consisted of 17 patients who used only their usual allergy medication to control symptoms. The study found that, during birch pollen season, compared to the control group, the patients using honey experienced:

  • 60 percent reduction in symptoms
  • Twice as many asymptomatic days
  • 70 percent fewer days with severe symptoms
  • 50 percent decrease in usage of antihistamines

The theory itself actually appears quite sound. The idea is that locally produced honey, which will contain pollen spores picked up by the bees from local plants, can act much in the same way as a natural type of vaccine. By introducing a small amount of allergen into your body, your immune system is activated and over time can build up your natural immunity against it.

Why should the honey be locally produced?  Because your allergies are activated through exposure to pollens present in your local area. Different states have wildly varying types of plants, grasses and other foliage, each of which can cause allergic reactions in different people.

The typical recommendation is to take about a teaspoon-full of locally produced honey per day, starting a few months PRIOR to the pollen season, to allow your system to build up immunity.

DO NOT give honey to infants less than 1 year old

Personally, I have not tried this method because I do not suffer from seasonal allergies.  I am interested in working with allergy sufferers to see if this food based, non drug allergy treatment will work on a consistent basis.   Please contact me if you would like to try this raw, local honey method.  231-348-0838 or pattonwendy@gmail.com


For more nutrition and health information, contact Dr. Wendy at 231-348-0838 or pattonwendy@gmail.com   Dr. Wendy is available for individual appointments, phone appointments, group sessions, nutritional speaking engagements and is now offering a Corporate Wellness Program and a Stop Smoking Program (Smoke Free for Life©).     


Skin Care

May 23, 2011

I have spent years searching for good skin care products that work and are good for you.   Over the past couple of weeks I have found two (2) great small companies that have wonderful skin care products.   I have ordered from both companies and have used the products.  They are so good that I feel the need to share this information.  


The first company is Herbaliz  (www.herbaliz.com).     Here is the text from the Home Page

What Herbaliz™ is all about

Producing small batches and using herbs and essential oils allows formulation of products without toxic chemicals. The result is products that work and can make you feel better.

Everything you put on your skin and everything you breathe is absorbed into your body and affects your health. Most cosmetic products contain synthetic additives that have negative side effects. We eat organic foods and avoid second hand smoke, yet routinely apply toxic chemicals to our skin on a daily basis in the form of body care products.

With Herbaliz™ it’s all good

Herbaliz products contain ingredients that work for the benefit of your body. They contain no toxic chemicals, no synthetic preservatives, no synthetic fragrances, no synthetic colors, and no petroleum ingredients or fillers. As a result, you can use less to achieve results, feel better, save money, and send less packaging to the landfill. Our products have been tested only on people (ourselves, and obliging friends and relatives).

Herbal oils have positive side effects! The oils we use will help your skin feel better and be healthier. Unlike synthetics, when botanical oils are absorbed into the body, both through the skin and by smell, they can also help improve your body’s physical health, boost your immune system and lift your spirits. This is both scientifically proven, and easy to prove to yourself!

I tried two (2) products. 

The first was Unscented Moisturizing Lotion.  This light moisturizer I find to be perfect for daytime use.  It works great under makeup.  


This is a silky, light-weight, non-greasy moisturizer for face, hands and body. The herbs we use to make the lotion base are known to speed up cell regeneration, improve elasticity and have skin-softening effects. The plants and oils naturally contain essential fatty acids, vitamin A (retinol), vitamin B-12, protein and zinc. Available with five essential oil blends to provide additional benefits. Use within 6 months.

Ingredients:  Distilled purified water, organic sunflower seed oil (helianthus annus) infused with organic calendula (calendula officinalis), organic comfrey (symphytum officinale) and organic plantain (plantago major) vegetable emulsifying wax, organic coconut oil (cocos nucifera), organic rosehip seed oil (rosarubiginosa), organic evening primrose oil (oenothera biennis), (vitamin E (tocopherol), steam distilled essential oils.  Unscented
No essential oils.

The second product I tried was  Real Green Cream.  This is a rich cream that I found to be great for night time use.   It is a bit heavy to use under make up.

   A rich, simple cream that can be used for both moisturizing and cleansing (like cold cream). Its green color is provided by the infused herbs that also heal, soothe and result in radiant, younger looking skin. The scent is subtle and clean, provided only by the infused oil. The ingredients naturally contain vitamin A (retinol), vitamin B12, protein, and zinc, and are anti-inflammatory, antifungal and antibacterial agents. Excellent for alleviating reddened and inflamed skin, to treat broken capillaries and improve elasticity. Use within 6 months. Now available in 3.7 ounce size, in a glass bottle with a white lotion pump.
This cream is not vegan; it contains beeswax.

Ingredients:  Organic sunflower seed oil (helianthus annus) infused with organic calendula (calendula officinalis), organic comfrey (symphytum officinale) and organic plantain (plantago major), distilled water, beeswax (apis mellifera), organic rosehip seed oil (rosarubiginosa), organic evening primrose oil (oenothera biennis), vitamin E (tocopherol), sodium sesquicarbonate.

The second company was recommended by a friend.   It is Secrets of Eden (www.secretsofeden.com).  This is a local Michigan company which is a plus in my book.   I order 3 products and love them all.  The first one is shampoo that can also be used as a body wash and a facial cleanser.  I only used it as shampoo.  And, you do not need to use conditioner with this product.  I love that.  It is not a high sudsing shampoo and you must shake the bottle every time prior to using – which is a good thing – no chemical stabilizers. 

 Nutrition for your skin. No Sodium Lauryl Sulfate nor any other synthetic cancer related compounds with unpronounceable names. Transforms your shower or bath into a personal time machine, allowing you to go back to the Garden of Eden. Luxuriate your skin and hair with the essential healing oils of the Bible like Aloe, Hyssop, Spikenard, Frankincense, Myrrh, Olive oil and more. Total of 23 essential and carrier oils famous for healthy skin and hair.

Commercially manufactured shampoos that claim to have essential oils have a problem. It is virtually impossible to mix oils with shampoo at a concentration of more than 1 percent due to the fact that oil and water do not, and will not mix.

We at Secrets of Eden have an exclusive emulsification process involving pure vegetable ingredients that allows us to mix a concentrate of essential oils of up to 5%. Making “Complete Hair and Body Lotion Shampoo” a Unique, truly stand alone product that has NO COMPETITION ANY WHERE IN THE WORLD!

Ingredients include: Distilled water, shampoo base consisting of electrically engineered eloptic energized stabilized Oxygenated Water, ash of Dedecyl solution and dehyrabiethylamine, Natural vegetable moisturizing thickener, MSM, Boron, Sweet Almond Oil, Jojoba Oil, Apricot Oil, Avocado Oil, Castor Oil, Aloe Vera, Organic Extra Virgin Olive Oil, Coconut Oil, Patchouli Oil, Oregano, Vitamin E Oil, Tea Tree Oil, Lemon, Lime, and Orange Oils, Lavender, Grapefruit Seed Extract, Rose Oil, Hyssop, Frankincense, Ionic Gold, Myrrh, Spikenard, and Ylang Ylang. 17.5 oz

I also purchased a wonderful skin  product called Replenish.  I will copy part of the text from the website.  You may want to read further on the website as he goes into great detail of the healing properties of each ingredient. 


Increased Circulation – Healthy Glow – Healing to multiple conditions

What makes Replenish so special?

Secrets of Eden has formulated a totally unique combination of nature’s very best beauty secrets. Those basic ingredients are Raw Unpasteurized Honey Lecithin, and Jojoba Oil.

The research department at The Secrets ofEdendiscovered the amazing synergistic powers within these three ingredients when experimenting with another product idea and co-incidental to that, Replenish was born. What a discovery that was!

The first people to use Replenish rejoiced at how it seemed to increase the circulation of their blood and hence provoked a rosy and healthy glow to whatever skin it was applied to.

Others with dry skin conditions reported that an immediate smoothness and softness was imparted. Still others found that Replenish worked wonders in conjunction with warm water baths and hot washcloths applied to the face.


I used Replenish as a night time cream.  It seems a bit greasy at first, but you do not need much.  Let it soak in for a few minutes and you will wake up in the morning with smoother skin.  I couldn’t quite believe the results.  

The final product I purchased was Nothing but the Oils. 


Nothing But the Oils” is a mathematically derived formula of blended Biblical and essential oils that have proven to be miraculous to individuals who apply them to their hair and skin. Hair and skin problems and blemishes have resolved in days. In some cases incurable cases of dermatitis have been improved with just one application. Huge scaly callouses on the feet have been eliminated in one week. Unequalled for dry and sun-damaged skin and hair. Massage therapist’s love it for its exceptional absorbency. No gooey “oily” mess with “Nothing But The Oils.”

INGREDIENTS: Pure Sweet Almond Oil, Apricot Oil, Avocado Oil, Aloe Vera, Olive Oil, Coconut Oil, Castor Oil, Oil of Oregano, Vitamin E, Lemon, Lime and Orange Oils, Grapefruit Seed Extract, Lavender, Tea Tree Oil, Myrrh, Hyssop, Frankincense, Spikenard and Ylang Ylang.

This is a very healing oil.  I used it after having a skin reaction.  It worked wonders within just a little while.  I would think it would be a very good moisturizing/healing oil to use after sun exposure.  

I do not usually recommend specific companies, but I do feel that both of these small businesses have good products and great customer service.   I hope you enjoy their websites and if you know of other great skin care and hair care products, please let me know.


For more nutrition and health information, contact Dr. Wendy at 231-348-0838 or pattonwendy@gmail.com   Dr. Wendy is available for individual appointments, phone appointments, group sessions, nutritional speaking engagements and is now offering a Corporate Wellness Program and a Stop Smoking Program (Smoke Free for Life©).     


May 16, 2011

It has been a while since I have written a blog entry.  I apologize to my readers.  I have been on the road the past couple weeks, but I am now back in my office.  

On my travels the past couple weeks, I have been asked time and time again about what to do in the way of snacks.    The questions have been all over the board.   Here is a sampling.

Dr. Wendy, do you snack?  Yes I do snack.  Not everyday.   Some days I get hungry between means – other days not so much.

Do we need to snack? Yes, at times, we need to snack.  First, let me say, that the first sign of dehydration is hunger.  Yes, hunger.   The first thing I recommend when you feel the urge to snack is to enjoy a glass of water.   Wait a few minutes.  Are you still hungry?   If the answer is yes, then it is time to snack.   If the answer is no, then most likely you were dehydrated and not hungry.

Dr. Wendy, what snack foods do you consume?  When picking a snack I always remember the quote “If you can’t pronounce it, don’t eat it.”   And, “if it won’t rot, don’t eat it.”   Two very good quotes to eat by and they are particularly true for snack foods.  In our house, leftovers from previous meals are available for snack time.  Raw vegetables are always a good choice. You may want to have a container of clean, cut veggies available to grab right out of the fridge.   You may want to have peanut butter (remember a serving is 2 TBSP – measuring tablespoons) to dip the veggies in.  The peanut butter adds protein to the snack.   All kinds of fruit are good snacks.   Raw nuts and seeds are great pick me ups (again a great source of protein) – remember a serving size is quite small.  Our family enjoys air popped pop corn.  Please stay away from the microwavable popcorns.  They are full of flavorings, salt and preservatives. A cup of whole plain yogurt is a good snack.  If you feel the need to sweeten it, mix in a bit of raw honey/real maple syrup/ or a few raisins/dates/dried prunes.    When we are on the run, we tend to over eat.  Take a few minutes and sit down to have your snack.  Enjoy the taste and texture and eat 1 serving.   

What do I do for snacks when I am on the road?  Before I leave home, I plan for snacks.  I put together small bags of raw nuts and seeds (1 serving size bags).   I can leave these in my car for short periods of time (remember, raw nuts/seeds will rot).  I also have some fresh veggies and fruits with me.  I carry a small insulated bag in the summer with ice.   And, I always carry water.  When I begin to feel hungry, I reach for the water first.   Again, it is best to stop at a rest area to be able to sit and enjoy your snack and take a short walk.  You will feel refreshed and will be more alert while driving. 

Is snacking harmful?  Or is it good for you? That depends.  If you are truly hungry between meals, a small healthy snack is definitely good for you.   If you are eating unhealthy snacks and are eating out of boredom or dehydration, then they are not good for you.  Are you eating enough nutritious foods at mealtime?   If you are not eating nutritious foods, then you body will signal that it needs nourishment and you will feel hungry. 

How do I get my kids to eat healthier snacks?   Do not have unhealthy snacks in the house.   If only healthy snacks are available, your kids will get used to them and begin to eat healthier. There will be a period of adjustment, but the parent is in charge.  And, remember, say no to soda/juice drinks/flavored water/fitness water/Gatorade (ok to use immediately following a dehydrating workout).  Pure water is the best drink.

How do I keep my kids from eating too many snacks and then not wanting their dinner?  The rule in our house is:  no snacking (drinks included) within 1 hour of mealtime.   When the kids are hungry they will eat their meals.  I realize there will be whining involved in the beginning, but parents, hang in there.  Once the kids know the rules and learn that the rules are enforced, they will get used to having their snacks farther away from dinnertime.   

Good luck.   Eating should be a pleasurable family experience. 


For more nutrition and health information, contact Dr. Wendy at 231-348-0838 or pattonwendy@gmail.com   Dr. Wendy is available for individual appointments, phone appointments, group sessions, speaking engagements and is now offering a Corporate Wellness Program and a Stop Smoking Program.     

Dangers of meat.

May 4, 2011

I cannot say this any better. Dr. Mercola has an outstanding article today. Please read it and think of what we are feeding ourselves and our children. You are what you eat. Dr. Wendy

The following was written by Dr. J Mercola. 

By now most people probably realize that ground beef contains the meat from hundreds of animals from different parts of the world, but few would ever suspect that the same can be true for prime cut steaks! Well, that’s possible through the use of so-called meat glue, used to “super-glue” small chunks of meat together that are too small to sell, and passing it off as prime cuts…

What is Meat Glue?

Meat glue is an enzyme called transglutaminase. Some meat glues are produced through the cultivation of bacteria, while others are made from the blood plasma of pigs and cows, specifically the coagulant that makes blood clot.

When sprinkled on a protein, such as beef, it forms cross-linked, insoluble protein polymers that essentially acts like a super-glue, binding the pieces together with near invisible seams. The glue-covered meat is rolled up in plastic film, followed by refrigeration. Some manufacturers have gotten so proficient in the practice that even an expert butcher can’t tell the difference between a piece of prime beef and one that’s been glued together with bits and pieces of scraps!

Meat glue is also used for:

Pork / ham Lamb Fish products such as fish balls
Chicken Imitation crab meat Processed meats


Interestingly enough, Ajinomoto is one of the leaders in transglutaminase. You may recognize that name as they are also one of the leaders in aspartame. According to their website, transglutaminase is also used to “improve the general texture” of a variety of foods aside from meat, such as fat-free yoghurt and cheese.

Meat Glue—Both Unethical and Potentially Dangerous

First, there’s the obvious issue of misleading consumers. Since food manufacturers are not required to disclose what they’ve done, you think you’re buying a prime cut when in fact you’re paying top dollar for glued-together bits and pieces that would otherwise have been discarded or sold for a fraction of the cost.

But aside from the fact that it’s a pure scam, there’s the increased possibility of contracting food poisoning from these meats.

According to the featured report, the bacterial contamination of meat glued steak is hundreds of times higher than a solid piece of steak! Hence, if you cook your steak rare, which is the healthiest way to cook your meat, you’re at a much greater risk of contracting food poisoning.

Additionally, when an outbreak does occur, it’s difficult, if not impossible, to discern the source of the contamination, as chunks of meat from multiple cows have now been combined.

Food poisoning is a serious problem in the US. According to US CDC estimates, anywhere between 6 to 81 million Americans contract food borne illnesses each year, and food poisoning claims up to 9,000 lives annually. Considering the fact that our current food system encourages pathogens and contaminations of all kinds, it’s not all that surprising that as many as one in four people get sickened each year…

The Dangers of Mass Food Production

Many people are still in the dark about the vast differences between Concentrated Animal Feeding Operations (CAFOs) and organically-raised, grass-fed beef, both in terms of contamination and nutrient content.

It’s important to understand that when you raise animals in a CAFO — away from their natural environments and diets – you dramatically increase the risk of pathogenic contamination that can make you ill. Just take a look at the 2011 USDA list of recalls for various meat products. We’re not even half-way through the year and the list is already a long one.

Most CAFO cows are fed grains (oftentimes genetically modified grains, which make matters even worse), when their natural diet is plain grass. Grain diets create a much higher level of acidity in the animal’s stomach, which E. coli bacteria need to survive.

Meanwhile, E. coli contamination is actually quite rare in organic beef for this reason—the cows just aren’t susceptible to those kinds of disease-causing bacteria and viruses when they eat what they were designed to eat.

You’d think that since the meat is being raised in ways that are known to encourage disease-causing organisms, there’d be stringent requirements on testing. Unfortunately, that’s not the case. For example, there is no federal requirement for meat grinders to test their ingredients for E.coli prior to selling them. And most retailers do not test either. In August 2008, the USDA issued a guideline urging meat processors to test their ingredients before grinding. But the guideline is only optional and has been met with criticism and resistance from the meat industry.

Other Health-Harming Side Effects of Mass Food Production

Modern mass production of food has created a wide array of safety problems. And the methods employed to make food “safer” typically deepens rather than solves them. In fact, once you delve into the world of the food industry, it becomes clear that eating much of it is like playing a game of Russian roulette with your health.

While I’m not going to address them all here, one problem in particular, which relates to the issue of meat, is the issue of contamination with hormones, antibiotics, and pesticides. As much as 70 percent of all antibiotics used in the U.S. are for animals, primarily to serve as growth enhancers. The excessive use of antibiotics in agriculture is the primary reason for the rampant increase in antibiotic-resistant disease in humans.

As for pesticides, most people do not realize that conventionally-raised meat is actually one of the primary sources of pesticide exposure—not fruits and vegetables!

How’s that?

Again, it goes back to the fact that CAFO animals are raised on a diet consisting primarily of grains, which are of course sprayed with pesticides.

Genetically modified (GM) grains are another growing problem. Not only are they sprayed with MORE pesticides than conventional crops, but we also do not know exactly what the health effects on humans might be when you eat meat raised on GM grains.

However, in an open letter to Secretary of Agriculture Tom Vilsack, Dr. Don Huber, professor emeritus at Purdue University, warns that a never-before-seen plant pathogen in Roundup Ready GM soybean and corn appears to be responsible for high rates of infertility and miscarriages in cattle.

In the letter, posted on the Farm and Ranch Freedom Alliance website, Dr. Huber states:

“This previously unknown organism is only visible under an electron microscope (36,000X), with an approximate size range equal to a medium size virus. It is able to reproduce and appears to be a micro-fungal-like organism. If so, it would be the first such micro-fungus ever identified. There is strong evidence that this infectious agent promotes diseases of both plants and mammals, which is very rare.

… Laboratory tests have confirmed the presence of this organism in a wide variety of livestock that have experienced spontaneous abortions and infertility. Preliminary results from ongoing research have also been able to reproduce abortions in a clinical setting.

The pathogen may explain the escalating frequency of infertility and spontaneous abortions over the past few years in US cattle, dairy, swine, and horse operations. These include recent reports of infertility rates in dairy heifers of over 20%, and spontaneous abortions in cattle as high as 45%.”

Whether or not this could affect humans who consume these grains or meats raised on them is yet unknown, but I wouldn’t be the least surprised if that’s exactly what we’ll eventually find…

Meat Glue May Be the Least of Your Problems when it Comes to Processed Meats

As mentioned earlier, meat glue is also commonly used in processed meats, but that may be the least of your problems in this case. Processed meats are so bad for your health that I am firmly convinced they should NEVER be consumed. But that’s not just my opinion. It’s also the conclusion reached by the World Cancer Research Fund (WCRF) after reviewing more than 7,000 clinical studies examining the connection between diet and cancer.

Processed meats are those preserved by smoking, curing or salting, or the addition of chemical preservatives. This includes bacon, ham, pastrami, salami, pepperoni, hot dogs, some sausages and hamburgers (if they have been preserved with salt or chemical additives) and more.

Particularly problematic are the nitrates that are added to these meats as a preservative, coloring and flavoring. The nitrates found in processed meats are frequently converted into nitrosamines, which are clearly associated with an increased risk of certain cancers.

The latest research from WCRF is only the most recent of a slew of evidence linking processed meats to cancer.

A 2007 analysis by WCRF found that eating just one sausage a day can significantly raise your risk of bowel cancer. Specifically, 1.8 ounces of processed meat daily — about one sausage or three pieces of bacon — raises the likelihood of the cancer by 20 percent.

Other studies have also found that processed meats increase your risk of:

And that’s not all. Hot dogs, bacon, salami and other processed meats may also increase your risk of diabetes by 50 percent, and lower your lung function and increase your risk of chronic obstructive pulmonary disease (COPD).

Why is Grass-Fed Beef Your Best Choice?

A safer option, as many consumers are now beginning to appreciate, is to choose locally grown and raised foods over those that have been mass produced, despite label claims of being “natural” or “organic.”

When selecting beef, grass-fed beef that has NOT been “finished off on corn” is definitely your healthiest option as it is:

  • A natural source of healthy omega-3 fats – Omega-3s in cattle that feed on grass is 7 percent of the total fat content, compared to just 1 percent in grain-only fed beef. It also has the optimal ratio of omega-6 to omega-3 fats (3:1)
  • High in CLA (Conjugated Linoleic Acid); a fat that reduces your risk of cancer, obesity, diabetes, and a number of immune disorders
  • High in beta carotene
  • Loaded with over 400 percent more of vitamins A and E
  • Virtually devoid of risk of Mad Cow Disease

You know, the rationale behind my nutritional guidelines really boil down to plain old common sense. My recommendations stem largely from what scientific research has determined are the types of foods that humans are naturally designed to eat. Health problems invariably surface the further you stray from eating such foods. Another way to say this would be that your body’s biochemical make-up is adversely affected if you eat things that aren’t right for you.

One result of this is that your body’s composition will inevitably change.

Why would things be any different for a cow?

When you think of a cow in its natural environment, doing what it naturally does, you likely will picture it grazing. Is it grazing on stalks of corn? Of course not! It’s grazing on green grass. (Animals given a choice will also avoid genetically modified grains, which really should tell us something…)

When cows eat grains, their body composition changes in detrimental ways, just like your body and health changes for the worse when you eat lots of junk- and fast food. Most importantly for you, these changes include an alteration in the balance of fatty acids in their bodies, which leads to an imbalance in YOUR intake of omega-3 and omega-6s as well.

Does the E. Coli Risk Decrease With Grass-Fed Beef?

Yes, it does.

Grass-finished beef has a minimal risk compared to grain-fed beef due to the difference in epigastric pH in the two diets.

Grain diets create a much higher level of acidity in the animal’s stomach, which is exactly what the E.coli bacteria need to survive and thrive.

Additionally, grass-finished animals live in clean grass pastures—as opposed to dirty, crowded pens—where higher levels of sanitation greatly reduce the risk of contamination as well.

How to Make Healthier Meat Choices

If you want to eat beeft in a truly healthful way (and yes, meat can be, and is, healthy), while at the same time avoiding getting fooled by glued piece-meats passed off as prime steak, follow these guidelines:

  • The beef should be organic and grass-fed
  • It should ideally come from a local farmer (try finding a farmer’s market or community-supported agriculture program in your area to do this) who can verify that the products are raised on pasture without antibiotics and pesticides, and who can tell you which cuts you’re actually getting
  • The animals should be allowed to live in their natural habitats, eating their natural diets
  • The farmer should be aware of the relationships between animals, plants, insects, soil, water and habitat — and how to use these relationships to create synergistic, self-supporting ecosystems

As you may know, I recommend eating as much food raw as possible, including meat. However, it absolutely MUST be grass-fed!

You’re literally risking your life if you eat conventionally-raised CAFO meat raw due to the high rate of pathogenic contamination. That goes for both prime cuts and the glued variety.

SODIUM IS ESSENTIAL TO LIFE. Humans even have a specific sensor on the tongue that can detect salt. Thousands of years ago, when the diet of humans was potassium rich and sodium poor, this sensor for salt was a crucial survival tool. Nature devised a way to help humans seek out salty foods so they could be assured of receiving adequate sodium from their diets. This is important because sodium plays many roles in the body.

Sodium is essential for maintaining the health of every cell in the human body. It is in the fluid between cells (often called the “extracellular fluid”). Potassium exists mainly on the inside of the cells (in the “intracellular fluid”). These two minerals need to be in constant balance so nutrient  and waste can take place across cell membranes. If either of these minerals is deficient or excessive, cell permeability becomes compromised and the health of all the cells suffers.

Besides being a component of extracellular fluid that bathes every living cell, sodium is important in blood and our lymphatic fluid. It is necessary for the production of hydrochloric acid, the digestive enzyme secreted by the stomach in order to digest protein. Along with potassium, sodium is required for the proper functioning of our nerves and the contraction of our muscles. The heart is the hardest working muscle. Sodium is necessary to maintain several kinds of equilibrium – fluid balance, electrolyte balance and pH (acid/alkaline) balance which are all of the utmost importance to the body.

With the many crucial roles sodium plays, if we had no sodium, we would cease to exist. Obtaining adequate, easily absorbable sodium from foods is important for maintaining health, but obtaining too much of the wrong kinds of sodium is harmful.

Like fat, sodium is often misunderstood. Sodium and fat are nutrients we need for health, but not all forms of them arc healthy.

Most of us already know that excessive salt consumption contributes to the development of high blood pressure.  Recent research shows that it is also associated with strokes, calcium deficiency and osteoporosis, fluid retention, weight gain, stomach ulcers and stomach cancer. However, reducing sodium too much can be just as harmful as consuming large amounts of it. Too little can cause spasms, poor heart rhythms, increase the risk of heart attack in hypertensive patients and cause sudden death. Understanding the role sodium plays in the body and the difference between “good” and “bad” sources of sodium will help you get the salt out of your diet while you still meet your sodium needs.

Just how much salt do we consume? The average American’s salt intake is two to three teaspoons a day. This may not sound like a lot, but it provides 4,000 to 6,000 milligrams of sodium a day-which can be double the FDA’s maximum recommended daily quantity of 2,400 milligrams.

No other mammal eats this much salt and no other mammal has the health problems we do. High blood pressure, for example, was never even seen in animals until researchers introduced large amounts of salt into animals’ diets.  

An easy way to begin to reduce your intake of sodium is to substitute other herbs and spices.  The following recipe is one way to begin.  It still contains sodium, but it also contains many other delightful flavors.     Enjoy your path to better health.

  Kelp Seasoning Mix


One thing that makes food taste great- salt!!!   Perhaps some of you wish to completely omit the salt, but others are not ready to do that just yet!  

In addition to diluting the negative effects of the salt, the other ingredients add antioxidant power to this blend. The nutritional yeast and the kelp are both extremely nutrient dense foods and are noted for their B vitamins and iodine respectively.



  1. Mix ingredients together and store in a clean, dry jar in a cool dark place.  (Play with the quantities as you wish –  
  2. Use according to your taste preference.  (I put it in a grinder so that I can use a more coarse salt in this mix). 

For more nutrition and health information, contact Dr. Wendy at 231-348-0838 or pattonwendy@gmail.com   Dr. Wendy is available for individual appointments, phone appointments, group sessions, speaking engagements and is now offering a Corporate Wellness Program.     

Arriving with the coming of spring is this highly prized vegetable. Its shoots break through the soil and reach their 6-8 inch at harvest length. InCaliforniathe first crops are picked as early as February, however, their season generally is considered to run from April through May.

 Like all vegetables, asparagus doesn’t instantly “die” when it is picked, but instead, continues to engage in metabolic activity. This metabolic activity includes intake of oxygen, the breaking down of starches and sugars, and the releasing of carbon dioxide. The speed at which these processes occur is typically referred to as “respiration rate.” Compared to most other vegetables, asparagus has a very high respiration rate. Asparagus’ very high respiration rate makes it more perishable than other vegetables, and also much more likely to lose water, wrinkle, and harden. By wrapping the ends of the asparagus in a damp paper or cloth towel, you can help offset asparagus’ very high respiration rate during refrigerator storage.  Along with this helpful step, you will want to consume asparagus within approximately 48 hours of purchase.  For this reason, I recommend purchasing asparagus seasonally.  Imported asparagus is usually a bit old. 

 It’s not surprising to see asparagus being heralded as an anti-inflammatory food because it provides a truly unique combination of anti-inflammatory nutrients. Among these anti-inflammatory nutrients are asparagus saponins, including asparanin A, sarsasapogenin, protodioscin, and diosgenin. Alongside of these anti-inflammatory phytonutrients, asparagus provides a wide variety of antioxidant nutrients, including vitamin C, beta-carotene, and the minerals zinc, manganese, and selenium. Asparagus also contains a small amount of vitamin E.

Asparagus is  a digestive support food. One key factor in this regard is its inulin content. Like chicory root and Jerusalem artichoke, asparagus contains significant amounts of the nutrient inulin. Inulin is a unique type of carbohydrate called a polyfructan, and healthcare practitioners often refer to it as a “prebiotic.” Unlike most other carbs, inulin doesn’t get broken down in the first segments of our digestive tract. It passes undigested all the way to our large intestine. Once it arrives at our large intestine, it becomes an ideal food source for certain types of bacteria (like Bifidobacteria and Lactobacilli) that are associated with better nutrient absorption, lower risk of allergy, and lower risk of colon cancer. While approximately 5% lower in inulin than chicory root and Jerusalem artichoke, asparagus is a food that contains a valuable amount of this unique carb and can help support our digestive health in this unique way.

Along with its inulin content, asparagus is rich in fiber (about 3 grams per cup, including about 2 grams of insoluble fiber and 1 gram of soluble fiber) and also contains a noteworthy amount of protein (about 4-5 grams per cup). Both fiber and protein help stabilize our digestion and keep food moving through us at the desirable rate. By contrast, too much fat can slow down our digestion rate more than desired, and too much sugar or simple starch can speed it up more than desired.

B-vitamin content of asparagus is excellent. Asparagus is an excellent source of folic acid and a very good source of vitamins B1, B2, B3 and B6. Asparagus also contains the B vitamins choline, biotin, and pantothenic acid. Because B vitamins play a key role in the metabolism of sugars and starches, they are critical for healthy blood sugar management.

There is the anti-inflammatory/antioxidant factor. Heart disease and type 2 diabetes are both considered chronic diseases that evolve in relationship to chronic, excessive inflammation and oxidative stress. The outstanding antioxidant and anti-inflammatory nutrient composition of asparagus would seem to make it  a risk reducer in both of these chronic disease areas

How to purchase and store:

Asparagus stalks should be rounded, and neither fat nor twisted. Look for firm, thin stems with deep green or purplish closed tips. The cut ends should not be too woody, although a little woodiness at the base prevents the stalk from drying out. Once trimmed and cooked, asparagus loses about half its total weight. Use asparagus within a day or two after purchasing for best flavor and texture. Store in the refrigerator with the ends wrapped in a damp paper towel.

Cooking suggestion: 

Sauté asparagus. Heat 5 TBSP of broth (vegetable or chicken) or water in a stainless steel skillet on medium heat. Once bubbles begin to form add whole asparagus, cover, and Sauté for 5 minutes. Transfer to a bowl and toss  with a mixture of 2 TBSP olive oil, 1 TBSP lemon juice and 1-2 cloves of minced garlic. 

A Few Serving Ideas:

  • Add cold asparagus to your favorite salad.
  • Toss freshly cooked pasta with asparagus, olive oil and your favorite pasta spices. We especially enjoy thyme, tarragon and rosemary.
  • Chopped asparagus make a flavorful and colorful addition to omelets.
  • Sauté asparagus with garlic, shiitake mushrooms and  chicken for a complete meal.

Enjoy springtime with Asparagus.

For more nutrition and health information, contact Dr. Wendy at 231-348-0838 or pattonwendy@gmail.com   Dr. Wendy is available for individual appointments, phone appointments, group sessions, speaking engagements and is now offering a Corporate Wellness Program.     

Also, please visit Dr. Wendy at the Holistic Health & Nutrition Booth at “For The Health Of It” Health Expo Saturday, April 30th 10:00 am – 3:00 pm at North Central Michigan College in Petoskey

Nutmeg is unlike any other taste in the world.  The sweet and intense flavor is from myristicin, a volatile oil found in plants such as celery, carrots and parsley, but it is most abundant in nutmeg.  On the CaribbeanislandofGrenada, nutmeg trees are prolific and the spice scents the salty sea air.  The nutmeg fruit is pictured onGrenada’s  national flag.  Most of the world’s nutmeg comes from the Maluku Islands (a.k.a. The Spice Islands) andGrenada

Nutmeg is used by traditional healers to ease stomach cramps, diarrhea, and other digestive disorders, relieve headaches, calm troubled emotions, stimulate menstruation and sooth hemorrhoids. 

The spice is the kernel of a nut-like seed housed in the fruit of the  nutmeg tree.  The tree actually produces two culinary spices – nutmeg, the kernel, and mace, the aril or sheath that surrounds the seed like a net.  Nutmeg is sweet, while mace is strong and tart.    

There are no human studies on myristicin that I could find, but scientists have conducted animal studies on nutmeg’s healing powers. Some of nutmegs potential healing uses are:    

High cholesterol.  Animal studies inIndiafound that nutmeg reduced total cholesterol and LDL cholesterol.

Cancer.  Researchers inThailandfound that extract of nutmeg can kill human leukemia cells.

Anxiety.  Also in an Indian study, nutmeg alleviated anxiety-like symptoms similarly to anti-anxiety drugs.

Depression.  “In an animal study in the Journal of Medicinal Food, treatment with nutmeg was as effective as antidepressants in producing ‘significant antidepressant-like effects.’ “

Memory.  Indian researchers found nutmeg to significantly improve learning and memory.

Diarrhea.  Brazilian researchers found that myristicin killed 90% of rotaviruses, the most common viral cause of diarrhea. 

Nutmeg’s flavor is richest the moment you grate it, so grate it directly over the food when it’s time to add it to the dish. It can also be purchased pre-grated.  Nutmeg retains its flavor best when added toward the end of cooking.   It is a favorite for flavoring cakes, pie fillings, piecrust, but it’s also great in savory dishes.  A tiny bit sprinkled at the end of cooking in a slow cooking casserole imparts a sweet spiciness and a new layer of flavor.  Nutmeg and dairy work well together.  Nutmeg cuts through the fat of milk, cream, eggs, cheese and custards.  It goes well in rich, flour thickened white sauces.  It’s a natural in potato dishes, and with strong vegetables, like cauliflower, eggplant, brussel spouts and spinach.   

Here are a few ways to add nutmeg to your diet:

  • Sprinkle nutmeg in thick soups such as split pea, lentil and black bean
  • Add a sprinkle to mask the sulfurous taste of cabbage
  • Add nutmeg to quiche
  • Grind nutmeg over slow-cooked stews
  • Sprinkle over onion dishes
  • Sprinkle it in hot cocoa or over ice cream or smoothies
  • Add to cookie dough
  • Grind nutmeg with coffee beans for your personalized flavored coffee


Enjoy nutmeg. 

For more nutrition and health information, contact Dr. Wendy at 231-348-0838 or pattonwendy@gmail.com   Dr. Wendy is available for individual appointments, phone appointments, group sessions, speaking engagements and is now offering a Corporate Wellness Program.     

Also, please visit Dr. Wendy at the Holistic Health & Nutrition Booth at “For The Health Of It” Health Expo Saturday, April 30th 10:00 am – 3:00 pm at North Central Michigan College in Petoskey

Blueberries are a super food bursting with nutrition and flavor while being very low in calories.

Blueberries are the fruits of a shrub that belong to the heath family, which includes the cranberry and bilberry as well as the azalea, mountain laurel and rhododendron. Blueberries grow in clusters and range in size from that of a small pea to a marble. They are deep in color

 Researchers at TuftsUniversityanalyzed 60 fruits and vegetables for their antioxidant capability. Blueberries came out on top, rating highest in their capacity to destroy free radicals. Packed with antioxidant phytonutrients called anthocyanidins, blueberries neutralize free radical damage to the collagen matrix of cells and tissues that can lead to cataracts, glaucoma, varicose veins, hemorrhoids, peptic ulcers, heart disease and cancer. Anthocyanins, the blue-red pigments found in blueberries, improve the integrity of support structures in the veins and entire vascular system. Blueberries are a very good source of vitamin C, manganese, and both soluble and insoluble fiber like pectin. Blueberries are also a good source of vitamin E.

 Your mother may have told you carrots would keep your eyes bright as a child, but as an adult, it looks like fruit is even more important for keeping your sight. Data reported in a study published in the Archives of Ophthalmology indicates that eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily.

In laboratory animal studies, researchers have found that blueberries help protect the brain from oxidative stress and may reduce the effects of age-related conditions such as Alzheimer’s or dementia. Researchers found that diets rich in blueberries significantly improved both the learning capacity and motor skills of aging animals, making them mentally equivalent to much younger ones.

Blueberries can help relieve both diarrhea and constipation. In addition to soluble and insoluble fiber, blueberries also contain tannins, which act as astringents in the digestive system to reduce inflammation. Blueberries also promote urinary tract health. They contain the same compounds found in cranberries that help prevent or eliminate urinary tract infections. In order for bacteria to infect, they must first adhere to the mucosal lining of the urethra and bladder. Components found in cranberries and blueberries reduce the ability of E. coli, the bacteria that is the most common cause of urinary tract infections, to adhere.

Ripe blueberries should be stored in a covered container in the refrigerator where they will keep for about a week, although they will be freshest if consumed within a few days. Always check berries before storing and remove any damaged berries to prevent the spread of mold. But don’t wash berries until right before eating as washing will remove the bloom that protects the berries’ skins from degradation. If kept out at room temperature for more than a day, the berries may spoil.

Ripe berries can also be frozen, although this will slightly change their texture and flavor.  Make sure they are dry and put them in containers and freeze.  When using frozen berries in recipes that do not require cooking rinse and thaw prior to using. For cooked recipes, use unthawed berries since this will ensure maximum flavor. Extend the cooking time a few minutes to accommodate for the frozen berries. You may notice that berries used in baked products may take on a green color. This is a natural reaction of their anthocyanidin pigments and does NOT make the food item unsafe to eat.

Blueberries are among a small number of foods that contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating blueberries.

 A few quick serving ideas:

Add frozen blueberries to your breakfast shake. If the blender container is plastic, allow berries a few minutes to soften, so they will not damage the blender.

Fresh or dried blueberries add a colorful punch to cold breakfast cereals.

For a deliciously elegant dessert, layer yogurt and blueberries in wine glasses and top with crystallized ginger.

Blueberry pie, cobbler and muffins are classic favorites that can be enjoyed throughout the year.

Enjoy your blueberries.   

For more nutrition and health information, contact Dr. Wendy at 231-348-0838 or pattonwendy@gmail.com   Dr. Wendy is available for individual appointments, phone appointments, group sessions, speaking engagements and is now offering a Corporate Wellness Program.     

Beets belong to the chenopod family and are a unique source of phytonutrients called betalains. Betalains are the pigments that give beets their rich color. Foods belonging to the chenopod family-including beets, chard, spinach and quinoa continue to show an increasing number of health benefits not readily available from other food families. The red and yellow betalain pigments found in this food family, their unique epoxyxanthophyll carotenoids, and the special connection between their overall phytonutrients and our nervous system health (including our specialized nervous system organs like the eye) point to the chenopod family of foods as unique in their health value.

Remember all those Russian centenarians? Beets, frequently consumed either pickled or in borscht, the traditional Russian soup, may be one reason behind their long and healthy lives. These colorful root vegetables contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer. What is most striking about beets is not the fact that they are rich in antioxidants; what’s striking is the unusual mix of antioxidants that they contain. We’re used to thinking about vegetables as rich in antioxidant carotenoids, and in particular, beta-carotene; among all well-studied carotenoids, none is more commonly occurring in vegetables than beta-carotene. In beets, however, the “claim-to-fame” antioxidant is not beta-carotene, but two different antioxidant carotenoids, not nearly as concentrated in vegetables as a group. These two carotenoids are lutein and zeaxanthin.

The betalain pigments present in beets have repeatedly been shown to support activity in our body’s Phase 2 detoxification process. Phase 2 is the metabolic step that our cells use to hook activated, unwanted toxic substances up with small nutrient groups. This “hook up” process effectively neutralizes the toxins and makes them sufficiently water-soluble for excretion in the urine.

Many of the unique phytonutrients present in beets have been shown to function as anti-inflammatory compounds. It’s important to note other areas of potential health benefits associated with beets: anti-cancer benefits and fiber-related benefits. The combination of antioxidant and anti-inflammatory molecules in beets makes this food a highly-likely candidate for risk reduction of many cancer types. Lab studies on human tumor cells have confirmed this possibility for colon, stomach, nerve, lung, breast, prostate and testicular cancers

Tips for Preparing Beets

Rinse gently under cold running water, taking care not to tear the skin, which helps keep the health-promoting pigments inside.

Since beet juice can stain your skin, wearing kitchen gloves is a good idea when handling beets. If your hands become stained during the cleaning and cooking process, simply rub some lemon juice on them to remove the stain.

Cut beets into quarters leaving 2 inches of tap root and 1 inch of stem on the beets.

Cook beets lightly. Studies show beets’ concentration of phytonutrients, such as betalains, is diminished by heat.

Fill the bottom of the steamer with 2 inches of water and bring to a rapid boil.  Add beets, cover, and steam for 15 minutes. Beets are cooked when you can easily insert a fork or the tip or knife into the beet.

Peel beets by setting them on a cutting board and rubbing the skin off with a paper towel. Wearing kitchen gloves will help prevent your hands from becoming stained.

Transfer to a bowl and serve with a dressing of (2 TBSP olive oil, 1 TBSP lemon juice and 1 clove of garlic, minced).  Salt & pepper to taste.  Beets’ color can be modified during cooking. Adding an acidic ingredient such as lemon juice or vinegar will brighten the color while an alkaline substance such as baking soda will often cause them to turn a deeper purple. Salt will blunt beets’ color, so add only at the end of cooking if needed.

A Few Quick Serving Ideas

  • Simply grate raw beets for a delicious and colorful addition to salads or decorative garnish for soups.
  • Boil beet greens for 1 minute for a great tasting side dish, which is very similar to Swiss chard.
  • Marinate steamed beets in fresh lemon juice, extra virgin olive oil, and fresh herbs.

 I hope you give beets a try — a wonderful super food.     

Dr. Wendy

Allspice for digestion

April 19, 2011

I spent last week traveling and did not have my computer with me to be able to post on my blog.  I am back and ready to blog.  Have a wonderful week.  Dr. Wendy

Allspice settles the digestive system. If you’re having problems with diarrhea or flatulence, give allspice a try.  It tastes good sprinkled on cereal, oatmeal, yogurt, applesauce, fresh fruits, sprinkle a bit in your tea, use on toast with butter- sprinkle allspice on top.  Use it in baking – muffins, cookies, cakes etc.   Allspice can be a bit powerful so use just a little to begin and then increase the amount until it tastes “right” to you.

As flea season approaches, we are bombarded with ads for flea treatments for our pets.   All of these treatments are adding chemicals to our cherished cats and dogs.  Anything we put on our skin is absorbed into our bodies.  The same goes for our pets.   I have an alternative.  It is a bit more time consuming, but non-toxic to your pets.

1 thinly sliced lemon

1 quart hot water

Put the lemon slices in the water and let the brew steep overnight.  Once a day during flea season, groom your pet with a flea comb.  Then lightly sponge on this  lemon rinse.       Your pets will enjoy the extra attention you are paying to them. 

 NOTE:  Please test it on a small patch of your pet’s skin to make sure it doesn’t irratate the skin  as some animals are allergic to citrus.

Hair loss can be a difficult problem to deal with. My advice – head to your kitchen for the onions and garlic! The main mineral found in both of these foods is sulfur. Sulfur will help with hair growth and help to maintain the structure of your hair.

Onion: Onions are rich in Vitamin C, B6, calcium, magnesium, potassium, germanium, minerals and sulfur. They also contain antiseptic, stimulating and antibacterial properties which can be used for therapeutic purposes. The high sulfur content in onions can help to restore hair follicles and stimulate natural hair restoration. As a hair loss treatment onions can be used as follows: Apply 1 teaspoon of fresh squeezed onion juice mixed with several teaspoons of apple juice directly onto the scalp. Massage your scalp. Leave on for 30 minutes and then wash your hair with a natural shampoo. Repeat daily. Since onion juice restores hair follicles and improves scalp circulation, you will experience dramatic improvement in hair thickness within a couple months.

Garlic: Garlic is used to treat many health problems. It has high levels of allicin, which is a sulfur compound. Garlic is good for your body because it normalizes blood pressure, stimulates metabolic processes and helps to remove toxins. It is good for your scalp and hair because it stimulates the flow of blood to the scalp which nourishes the hair follicles and encourages growth. It adds body and shine. If you have an itchy scalp, garlic will provide relief. Use garlic as follows: 1 hour before bedtime, slice open a clove of garlic and rub it on the hair loss area. After an hour, massage the scalp with olive oil. Put on a shower cap and go to bed. In the morning, shampoo your hair with a natural shampoo. Repeat this remedy for a few weeks.

If you do not care for the smell of garlic or onions, here is a recipe to incorporate garlic and suppress the odor: To 1 teaspoon of garlic extract, add: 1 teaspoon aloe vera, 1 teaspoon honey, 1 ½ teaspoon of chamomile tea, 1 egg yolk and several teaspoons of water. Massage this blend into your scalp and leave on for 30 minutes. Then wash your hair. Your hair will improve within a couple months.

This gnarled root has been a major player in Asian and Indian medicine for centuries, primarily as a digestive aid. Today researchers are most excited by ginger’s ability to combat inflammation. Several studies have found that ginger (and turmeric) reduces pain and swelling in people with arthritis. It may work against migraines by blocking inflammatory substances called prostaglandins. And because it reduces inflammation, it may also play a role in preventing and slowing the growth of cancer.
Ginger’s still good for the tummy, too. It works in the digestive tract, boosting digestive juices and neutralizing acids as well as reducing intestinal contractions. It’s proven quite effective against nausea. In fact, at least one study found ginger to work just as well as Dramamine (dimenhydrinate) and other nausea-stopping drugs, with the added benefit that it doesn’t make you sleepy. The trick is to take ginger (in tablet, powder, or natural form) before you think you may become nauseated, when it works best. It’s also an effective, short-term treatment for morning sickness.

I thought I should share this information I read this morning in Healthkeepers Magazine…..

Eating broccoli with mustard can boost the vegetable’s cancer-fighting ability, scientists have found. Adding radishes, arugula or wasabi can have the same effect.
“But overcooking the broccoli can kill the vital enzyme, myrosinase. Steaming in for just 2-4 minutes is the best way to preserve its well known health benefits,” says Elizabeth Jeffery, professor of nutrition at the University of Illinois. She also adds, “Broccoli, prepared correctly, is an extremely potent cancer fighting agent. 3-5 servings a week are enough to have an effect. To get broccoli’s benefits, the enzyme myrosinase has to be present. If it’s not there, sulforaphane, broccoli’s cancer preventative and anti-inflammatory component, doesn’t form.”
Broccoli sprouts, which are young plants just 3-4 days old, contain myrosinase in abundance. Researchers found that myrosinase from the young sprouts enhance the levels of sulforaphane formed and absorbed from the broccoli when the two are eaten together. And when you eat broccoli with mustard, radishes, argula or wasibi, it can boost the benefits even further.

Enjoy your broccoli !!!

Here is a short excerpt from an article I read regarding new research on the health value of eating tumeric.

Turmeric, the spice that gives curry powder its yellow hue, is used in Indian medicine to stimulate the appetite and as a digestive aid. But lately it is receiving serious attention as a potentially powerful cancer fighter. The chemical responsible for turmeric’s golden color, called curcumin, is considered a top anticancer agent, helping to reduce the inflammation that contributes to tumor growth. It works in much the same way as broccoli and cauliflower to clear carcinogens away before they can damage cellular DNA and to repair already damaged DNA. Lab studies show turmeric helps stop the growth and spread of cancer cells that do form. Research suggests that it may protect against colon cancer as well as melanoma, the deadliest form of skin cancer. Researchers at Rutgers University are investigating a combination of curcumin and phenethyl isothiocyanate (the anticancer compound in cruciferous vegetables) as a possible treatment for prostate cancer.
Studies have also linked turmeric to reduced inflammation in a number of conditions, including psoriasis. In animal studies, curcumin decreased the formation of amyloid, that makes up the brain deposits characteristic in people with Alzheimer’s disease.

A little tumeric sprinkled on your vegetables, could be a very healthy idea.

Click here to see video.

Cinnamon – This common spice is Nature’s glucose reducer. Eat a little everyday to lower your blood sugar, improve insulin sensitivity and reduce inflammation. It also reduces cholesterol and triglyceride levels. ¼ tsp is all it takes. If you think you need more, limit your cinnamon to 1 tsp spread out over the course of the day. Like most things in nature, a little is good, a lot is not necessarily better. Cinnamon is an antioxidant and helps block the formation of damaging free radicals which cause inflammation leading to heart disease, dementia and cancer. Cinnamon, cloves and allspice have more antioxidant phenols per weight than blueberries (one of nature’s most powerful antioxidants).

Sprinkle cinnamon on your favorite foods such as: yogurt, oatmeal, brown rice, tea, sweet potatoes, squash and more. Add to coffee grounds prior to brewing. Add to smoothies. Be creative with this nutritional spice.


March 28, 2011

I am constantly voicing the virtues of plain yogurt and how wonderful a food it is. I, myself, eat it almost daily. Clients tell me time and time again that they just can’t get beyond the bitter, sour flavor and strange texture. I am confused as I think it is such a wonderful food. Well now, I think I know why the disconnect. Last week I was traveling and stopped to get a single serve container of plain yogurt for my breakfast. I could not find the usual type of yogurt that I purchase at home so I gave in and bought low-fat plain yogurt. Imagine my surprise when I tasted the first spoonful. Wow ! Now, I understand people’s hesitation to eat plain yogurt. It was bitter, sour and had a terrible texture. It was not at all creamy – it had the texture of paste. No wonder people don’t like it. I need to put the emphasis on the fact that what I have been promoting is whole milk yogurt. I prefer the whole milk yogurt made with non-homogenized milk so that the cream floats to the top and you need to stir it back in – what a delicious treat. But, back to regular whole milk yogurt since it is easier to locate in major grocery stores. It is an extremely healthful food full of great probiotics, calcium, protein, vitamins and minerals. The milk fat gives the yogurt a non-sour – almost sweet taste. And it is so smooth and creamy. It feels like silk on your tongue. Low-fat and no-fat yogurts are sour and the only way they sell is to fill them full of added sugars with a bit of fruit, fruit flavoring and color. The food manufacturers still cannot perfect the creamy texture of the whole milk version. If you find it a bit sour for your taste, go ahead and add a bit of raw honey, pure maple syrup, jam (without high fructose corn syrup) or fresh fruit. Even a bit of cinnamon can help you get used to the not as sweet as Yoplain, Dannon, Country Fresh, etc. fruit flavored yogurts. Please try it. Your taste buds will slowly adjust to the less sweet taste of real yogurt. And, your body will love the nutrients.

   When you go shopping for food, I would suggest that you read all the labels all the time.  Quite often there will be words  you don’t understand.    “If you can’t pronounce it, don’t eat it”    Here is a list of hidden sugars that could be in your food.                                            

 Hidden Sugars in Food

Amasake Glucitol Microcrystalline cellulose
Apple sugar Glucoamine Molasses
Barbados sugar Gluconolactone Monoglycerides
Bark sugar Glucose Monosaccarides
Barley malt Glucose polymers Nectars
Barley malt syrup Glucose syrup Neotame
Beet sugar Glycerides Pentose
Brown rice syrup Glycerine Polydextrose
Brown sugar Glycerol Polyglycerides
Cane juice Glycol Powdered sugar
Cane sugar Hexitol Raisin juice
Caramelized foods High-fructose corn syrup Raisin syrup
Carbitol Honey Raw sugar
Carmel coloring Inversol Ribose rice syrup
Carmel sugars Invert sugar Rice malt
Concentrated fruit juice Isomalt Rice sugar
Corn sweetener Karo syrups Rice sweeteners
Corn syrup Lactose Rice syrup solids
Date sugar Levulose Saccharides
Dextrin “Light” sugar Sorbitol
Dextrose “Lite” sugar Sorghum
Diglycerides Malitol Sucanat
Disaccharides Malt dextrin Sucanet
D-tagalose Malted barley Sucrose
Evaporated cane juice Maltodextrins Sugar cane
Evaporated cane juice Maltodextrose Trisaccharides
Florida crystals Maltose Turbinado sugar
Fructooligosaccharides (FOS) Malts Unrefined sugar
Fructose Mannitol White sugar
Fruit juice concentrate Mannose Xylitol
Galactose Maple syrup Zylose

• Sugar damages your arteries, which causes nerve damage, tissue death.
• Sugar is the leading cause of heart disease.
• Sugar will steal your eyesight.
• Sugar is devastating to your hormone balance and metabolism.
• Sugar adds to your weight and girth.
• Sugar triggers dangerous inflammation throughout your entire body.
• Sugar represents a severe health risk. It leads directly to diabetes, cardiovascular problems and cancer.

Dr. Joe Mercola ran an excellent article on his website today. It is a lengthy article and I have shortened it somewhat, but it is well worth the time to read it. Once again, this is my condensed version of Dr. Mercola’s article.

I warn my clients of the dangers of soda. Science is now definitively showing the profound health risks of this popular beverage. Americans consume close to 50 billion liters of soda per year, which equates to about 216 liters, or about 57 gallons per person. That equates to a staggering amount of sugar!

Play-By-Play of what Happens in Your Body when You Drink a Soda
Soda is on my list of the five absolute worst foods and drinks you can consume.
Drinking a 20-ounce glass of cola, contains the equivalent of 16 teaspoons of sugar in the form of high fructose corn syrup (HFCS). This is nearly three times the maximum daily sugar intake recommended by the American Heart Association. HFCS typically contains a mixture of 45 percent glucose and 55 percent fructose (although recent investigations have found that many brand-name sodas actually contain 65 percent fructose!).
Once ingested, your pancreas rapidly begins to create insulin in response to the sugar. The rise in blood sugar is quite rapid. Here’s a play-by-play of what happens in your body upon drinking a can of soda:
• Within 20 minutes, your blood sugar spikes, and your liver responds to the resulting insulin burst by turning massive amounts of sugar into fat.
• Within 40 minutes, caffeine absorption is complete; your pupils dilate, your blood pressure rises, and your liver dumps more sugar into your bloodstream.
• Around 45 minutes, your body increases dopamine production, which stimulates the pleasure centers of your brain – a physically identical response to that of heroin, by the way.
• After 60 minutes, you’ll start to have a blood sugar crash, and you may be tempted to reach for another sweet snack or beverage.
As discussed on numerous occasions, chronically elevated insulin levels (which you would definitely have if you regularly drink soda) and the subsequent insulin resistance is a foundational factor of most chronic disease, from diabetes to cancer.
Fructose Turns into Fat Far Faster than Other Sugars, and Fats
Lately, the media has finally begun reporting on the science of fructose, which clearly shows it is far worse than other sugars.
Fructose is processed in your liver, and unlike other sugars, most of it gets shuttled into fat storage. This is why fructose is a primary culprit behind obesity—far more so than other sugars. According to the news report above, drinking two bottles of soda per day can make you gain a pound of fat per week!
Aside from the weight gain, eating too much fructose is linked to increased triglyceride levels. In one study, eating fructose raised triglyceride levels by 32 percent in men! Triglycerides, the chemical form of fat found in foods and in your body, are not something you want in excess amounts.
Intense research over the past 40 years has confirmed that elevated blood levels of triglycerides, known as hypertriglyceridemia, puts you at an increased risk of heart disease.
Meanwhile, one of the most thorough scientific analyses published to date on this topic found that fructose consumption not only leads to insulin resistance but also decreases leptin signaling to your central nervous system. Leptin is responsible for controlling your appetite and fat storage, as well as telling your liver what to do with its stored glucose.
When your body can no longer “hear” leptin’s signals, weight gain, diabetes and a host of related conditions may occur. So, as you can see, fructose contributes to poor health through a number of mechanisms…
What Else is in Soda?

Before you grab that next can, take a look at some of the major components found in most sodas:
High fructose corn syrup: When you eat 120 calories of glucose, less than one calorie is stored as fat. 120 calories of fructose, on the other hand, results in 40 calories being stored as fat. Consuming fructose is essentially consuming fat!
The metabolism of fructose by your liver creates a long list of waste products and toxins, including a large amount of uric acid, which drives up blood pressure and causes gout.
Fructose also interferes with your brain’s communication with leptin, resulting in overeating. Benzene. While the federal limit for benzene in drinking water is 5 parts per billion (ppb), researchers have found benzene levels as high as 79 ppb in some soft drinks, and of 100 brands tested, most had at least some detectable level of benzene present.
About 150 empty calories, most of which will turn into fat Phosphoric acid, which can interfere with your body’s ability to use calcium, leading to osteoporosis or softening of your teeth and bones.
Between 30 to 55 mg of caffeine, which can cause jitters, insomnia, high blood pressure, irregular heartbeat, elevated blood cholesterol levels, vitamin and mineral depletion, breast lumps, birth defects, and perhaps some forms of cancer. Aspartame: This chemical is used as a sugar substitute in diet soda. There are over 92 different health side effects associated with aspartame consumption including brain tumors, birth defects, diabetes, emotional disorders and epilispsy/seizures.
Artificial food colors, including caramel coloring, which has recently been identified as carcinogenic. The artificial brown coloring is made by reacting corn sugar with ammonia and sulfites under high pressures and at high temperatures. This produces the chemicals 2-methylimidazole and 4-methylimidazole, which have been found to cause lung, liver and thyroid cancer in lab rats and mice. Tap Water: I recommend that everyone avoid drinking tap water because it can carry any number of chemicals including chlorine, trihalomethanes, lead, cadmium, and various organic pollutants. Tap water is the main ingredient in bottled soft drinks.
Sulfites. People who are sulfite sensitive can experience headaches, breathing problems, and rashes. In severe cases, sulfites can actually cause death. Sodium benzoate, a common preservative found in many soft drinks, which can cause DNA damage. This could eventually lead to diseases such as cirrhosis of the liver and Parkinson’s.
Health Effects of Soda Consumption

After looking at the list above, is it any wonder that a number of studies have now linked soda consumption with obesity and related health problems?
One such independent, peer-reviewed study published in the British medical journal The Lancet found that 12-year-olds who drank soft drinks regularly were more likely to be overweight than those who didn’t. In fact, for each additional daily serving of sugar-sweetened soft drink consumed during the nearly two-year study, the risk of obesity jumped by 60 percent!
As mentioned earlier, soda clearly elevates your insulin levels, and elevated insulin levels are the foundation of most chronic disease. Not only does drinking just one soda per day increase your risk of diabetes by 85 percent, it also increases your risk of:
• Heart disease
• Cancer
• Arthritis
• Osteoporosis
• Gout
• Non-alcoholic fatty liver disease (NAFLD)

One of the Simplest Ways to Radically Improve Your Health
By now you probably know what that is…
Quit drinking soda.
Eliminating soft drinks is one of the most crucial factors to address many of the health problems you or your children suffer. Again, this is because normalizing your insulin levels is one of the most powerful physical actions you can take to improve your health and lower your risk of disease and long-term chronic health conditions.
Pure water is a much better choice, or if you must drink a carbonated beverage, try sparkling mineral water with some lime or lemon juice.
Remember, sugar is actually more addictive than cocaine. It is not an easy substance to give up, but it can be done.  Dr. Wendy is available to help with winning the battle over the sugar addiction. 231-348-0838 pattonwendy@gmail.com http://www.wellnessbywendy.com

My son sent me this article from NPR. I think the information deserves to be shared.
Dr. Wendy
231-348-0838 pattonwendy@gmail.com http://www.wellnessbywendy.com

Hyperactivity. Fidgeting. Inattention. Impulsivity. If your child has one or more of these qualities on a regular basis, you may be told that he or she has attention deficit hyperactivity disorder. If so, they’d be among about 10 percent of children in the United States.
Kids with ADHD can be restless and difficult to handle. Many of them are treated with drugs, but a new study says food may be the key. Published in The Lancet journal, the study suggests that with a very restrictive diet, kids with ADHD could experience a significant reduction in symptoms.
The study’s lead author, Dr. Lidy Pelsser of the ADHD Research Centre in the Netherlands, writes in The Lancet that the disorder is triggered in many cases by external factors — and those can be treated through changes to one’s environment.
“ADHD, it’s just a couple of symptoms — it’s not a disease,” the Dutch researcher tells All Things Considered weekend host Guy Raz.
The way we think about — and treat — these behaviors is wrong, Pelsser says. “There is a paradigm shift needed. If a child is diagnosed ADHD, we should say, ‘OK, we have got those symptoms, now let’s start looking for a cause.’ ”
Pelsser compares ADHD to eczema. “The skin is affected, but a lot of people get eczema because of a latex allergy or because they are eating a pineapple or strawberries.”
According to Pelsser, 64 percent of children diagnosed with ADHD are actually experiencing a hypersensitivity to food. Researchers determined that by starting kids on a very elaborate diet, then restricting it over a few weeks’ time.
“It’s only five weeks,” Pelsser says. “If it is the diet, then we start to find out which foods are causing the problems.”
Teachers and doctors who worked with children in the study reported marked changes in behavior. “In fact, they were flabbergasted,” Pelsser says.
“After the diet, they were just normal children with normal behavior,” she says. No longer were they easily distracted or forgetful, and the temper tantrums subsided.
Some teachers said they never thought it would work, Pelsser says. “It was so strange,” she says, “that a diet would change the behavior of a child as thoroughly as they saw it. It was a miracle, a teacher said.”
But diet is not the solution for all children with ADHD, Pelsser cautions.
“In all children, we should start with diet research,” she says. If a child’s behavior doesn’t change, then drugs may still be necessary. “But now we are giving them all drugs, and I think that’s a huge mistake,” she says.
Also, Pelsser warns, altering your child’s diet without a doctor’s supervision is inadvisable.
“We have got good news — that food is the main cause of ADHD,” she says. “We’ve got bad news — that we have to train physicians to monitor this procedure because it cannot be done by a physician who is not trained.”

Good morning – It’s a beautiful spring like day here in Northern Michigan.

I am back on my label reading tirade. Since my husband and I do not eat processed foods, I asked my friends and family to save food labels for me. It is astounding what Americans eat. I have the boxes, cans and jars spread all across my office floor and I wonder where to begin.

The first item I picked up was a jar of Smucker’s. That makes jams/jellies/preserves today’s topic. Let’s take a look:

Smucker’s Simply Fruit

I got on Smucker’s website and pulled up the ingredients for the jam and preserves:

Smucker’s Strawberry Jam

Smucker’s Strawberry Preserves

Then, I went to the Kraft Foods website and got their strawberry jam ingredients list.
Kraft Strawberry Jam
Sugar, strawberries, water, citric acid, fruit pectin

And finally, to Bonne Mamam which is now available at WalMart.
Bonne Maman Strawberry Preserves
Strawberries, Sugar, Cane Sugar, Concentrated Lemon Juice, Fruit Pectin.

Homemade jam ingredients
Fruit, pectin, sugar, lemon juice.

I have to say that I am highly disappointed in Smucker’s. When you watch their commercials on television, it sounds and looks like Smucker’s preserves are a good wholesome food. That is not the case. The Simply Fruit label begins with fruit syrup – what is that? What is in fruit syrup? Due to the word “syrup”, I am assuming there most likely contains some type of corn syrup. What kind of fruit? Since jams/jellies/preserves are sweet, I can guarantee there is a lot of sweetener in fruit syrup. And, what are natural flavors? I am fairly certain it is not fruit or it would be clearly stated on the label. On to the Jam and Preserves. Did you notice that the ingredients are exactly the same? What is the difference between Smucker’s Jam and Preserves? I do not know. Both products contain both high fructose corn syrup (which we should NEVER eat) and corn syrup (listed twice on each product on the Smucker’s website) and sugar. That is a lot of sweetener. After looking at these labels I felt the need to continue my search.

Kraft Strawberry Jam was the next item in my search. The ingredients looked fairly straight forward. I can pronounce all the ingredients – which is a good thing. The citric acid is laboratory created substitute for lemon juice. I would have preferred to see lemon juice on the label, but after looking at Kraft compared to Smucker’s I know which of the two I would pick.

I went to Bonne Maman’s website and again, I can pronounce all of the ingredients and they do use lemon juice.

All jams/jellies/preserves should be consumed in very small quantities due to their heavy sugar content, but if you are going to eat them, you need to do your label reading prior to purchase.

Please remember: If you can’t pronounce it, don’t eat it. If you don’t understand the ingredients, don’t eat it. And, if it contains high fructose corn syrup, don’t eat it.

I will be back with more labels. Take care and enjoy your day.
Dr. Wendy

 231-348-0838           pattonwendy@gmail.com

Mealtime Battle

March 14, 2011

The battle at meal time – it’s huge. It’s stressful on the entire family. The kids aren’t hungry – they don’t want to eat. They don’t want what is served. Is there a way to solve this battle? I think so.
Kids quite often get hungry an hour or so before dinner and begin whining. This is where the mealtime problem begins. Moms, in their effort to keep life calm, give in and either gives a snack or juice box/bag or both within that hour prior to dinner. Then, the kids don’t want to eat their dinner because they are not hungry. These snacks and juices are processed foods and trust me; they do not provide good nutrition for our children. But these foods do fill them up with empty calories. So, dinnertime becomes a battle ground and most often the kids leave the dinner table without eating a good meal. A little while later, they are hungry again. This is not their fault; they truly are hungry. Out come the snacks and they have not eaten a healthy meal.
Here is my suggestion: no snacks or juices within an hour of meal time. I know there will be a few days of adjustment whining. But Moms, hang in there – it will get better. Kids need to be hungry at mealtime. Just prior to that golden hour prior to mealtime, I suggest peeling an orange or cutting up an apple and sharing the slices with the kids. None of them need a whole orange or apple, they need just enough to take the edge off their hunger. And, the whole food provides sweetness, hydration, and vitamins that are not the isolates found in vitamin fortified processed foods. Kids should feel hungry at mealtime. That is the trigger for them to eat. And if they don’t finish their dinner, no worries. Simply place their plate in the refrigerator. When they are hungry again in an hour or so, get out their plate, heat it up and let them finish their dinner. Forget the snack foods. The kids will soon catch on and will learn to eat their meals.

Dirty Dozen (buy organic)
bell pepppers
imported grapes

Clean 15 (lowest in pesticides)
sweet corn
sweet peas
sweet potato
honeydew melon

Today a friend asked me to explain the difference between whole foods and processed foods. Thank you Sue — I hope this helps.

A Whole Food is:
• A food that has nothing added to it or taken from it
• A food in the form in which nature intended it to be
• The best foods do not have ingredients lists because nothing has been added
• Whole foods are “live” foods

Processed Food is:
• A food that has been altered from the form it is found in nature.
• The more processed the food, the worse it is for your health
• Processed food is addictive
• Processed foods have catchy names, fancy packaging and colorful marketing campaigns
• Processed foods are patented
• Processed food is “dead” and lacking in nutrients

Here are a few examples of whole foods vs. processed foods.

Whole Food: Apple, brown rice, orange, tomato, corn, potato, cucumber, strawberries

Processed Food: Apple, pie, white rice, Sunny Delight, catsup, totrilla chips, fries, pickles, Capri Sun Strawberry & Kiwi Juice

Here is the ingredient list from the Kraft website for Capri Sun Juice Drink Strawberry Kiwi Blend: WATER, SUGAR, APPLE AND STRAWBERRY JUICE CONCENTRATES, CITRIC ACID, NATURAL FLAVOR, VITAMIN E ACETATE.
Question: Where is the Kiwi?

I hope this information is of help in how to tell the difference between whole and processed foods.
If you would like more information or would like to talk with me or make an appointment, please call 231-348-0838 or email me at pattonwendy@gmail.com
Have a wonderful day. Dr. Wendy

Cereal Labels

March 7, 2011

What is real food and food-like product on food labels?

Since it is morning, let’s begin with looking at breakfast cereal. You may think you are doing a very good thing nutritionally for yourself and your family by purchasing vitamin fortified cereal. Think again. Let’s look at a couple of cereals and their ingredients. I have pulled the ingredients list directly from the manufacturers.

First let’s look at General Mills’ Total Blueberry Pomegranate Cereal. You would expect this to be a very wholesome cereal. Blueberries and pomegranates are great foods. The box looks very inviting. It says, “100% Nutrition” – “Whole Grain” – “crispy whole grain flakes and crunchy fruit flavored clusters” Sounds great. Let’s look.

Whole Grain Oats, Whole Grain Wheat, Sugar, Corn Syrup, Barley Malt Extract, Brown Sugar Syrup, Wheat Flakes, Malt Syrup, Rice Flour, Salt, Oat Flour, Brown Rice Flour, Canola Oil, Natural and Artificial Flour, Red 40, Blue 2 and Other Color Added, Soybean and Corn Oil, Sucralose, Molasses, Honey, Corn Starch, Nonfat Milk, Vitamin E (Mixed Tocopherols) and Bht Added to Preserve Freshness. Vitamins and Minerals: Calcium Carbonate, Vitamin C (Sodium Ascorbate), Zinc and Iron (Mineral Nutrients), Vitamin E Acetate, A B Vitamin (Niacinamide), A B Vitamin (Calcium Pantothenate), Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin Mononitrate), A B Vitamin (Folic Acid), Vitamin A (Palmitate), Vitamin B12, Vitamin D3. Contains Wheat and Milk Ingredients.

Where are the blueberries and pomegranates? You must read the label. The label indicates “crunchy fruit flavored clusters”. Fruit flavored is the key term on the package. Nowhere on the package does it say that this product contains blueberries and/or pomegranates. Quite deceiving if you ask me.

Even Special K has ingredients that are difficult to understand and contains high fructose corn syrup.


Wheat Chex
Whole Grain Wheat, Sugar, Salt, Molasses, Trisodium Phosphate. BHT Added To Preserve Freshness. Vitamins And Minerals: Calcium Carbonate, Iron And Zinc (Mineral Nutrients), Vitamin C (Sodium Ascorbate), A B Vitamin (Niacinamide), Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), A B Vitamin (Folic Acid), Vitamin B1 (Thiamin Mononitrate), Vitamin A (Palmitate), Vitamin B12, Vitamin D3.
While the Wheat Chex is a bit better, it still has added isolated vitamins and what is trisodium phosphate? It does not sound like a food to me.

Of the grocery store brands, here is one that I found that actually has an understandable ingredients list.

Post Shredded Wheat.
Whole grain wheat. BHT is added to packaging material to preserve product freshness. Contains: wheat

These four cereals begin to show you how complicated finding real food can be. Through my postings, I hope to show you how to understand the labels and how to sort through the grocery store and find high quality whole foods.

If you would like more information or would like to talk with me or make an appointment, please call 231-348-0838 or email me at pattonwendy@gmail.com
Nutrition is the Key to Wellness

Why am I always hungry?

March 6, 2011

Welcome to Wellness by Wendy’s Blog. I have been attempting to share health tips on my FaceBook page (Holistic Health & Nutrition), but I find that I am limited in the amount of text I can post. So here goes my blog………………. I hope you find my discussions helpful. If you would like me to discuss a topic, please email me at pattonwendy@gmail.com. I would love to hear from you.

Today’s question:
Why am I always hungry? People can’t seem to get a satisfactory answer to that question. The answer is fairly simple. “You are starving to death.” But, how can that be? If a client is seeing me for weight related issues, one would think their excess weight would be caused by too much food and too many calories. It is, but……what they are eating is not food. It is most likely a food-like product. Even with fancy packaging and great print and television advertising, food-like products are not food for the human body. What is a food-like product? It is what we find up and down the aisles of the local grocery store, what we find at fast food restaurants, restaurants, and what we find in our kitchen cabinets and refrigerators. Foods-like products have been created by food manufacturers in their laboratories, marketed to us through print and television advertising, and have become a way of eating for Americans. New food products are introduced to the consumer everyday. Nature’s foods have been with us from the beginning of man.

We, as Americans, consume more calories per day than people in any other country in the world. We are the heaviest people in the world but, we are virtually starving to death in the process. The heavier we become, the more nutrients we are lacking, and, the hungrier we get. It is a viscous circle. Sounds crazy doesn’t it? How can we be eating too much and yet be starving? To put it simply: we are not eating real food. The human body was designed to function and grow on foods found in nature. For most Americans, our food comes from the laboratory and not from nature. We are constantly bombarded with commercials for created food items (food-like products). We are eating nutrient deficient food products and a lot of them. When we do this, we may feel full – temporarily. Because our body still needs nutrients, it soon begins screaming for food again. This cycle continues over and over throughout the day. Calorie intake goes up. Nutrient levels go down. Thus, our bodies are continually hungry – we are starving. The cycle never stops. ……………… We need real food!

In my future blogs I will discuss the difference between food and food-like products and how to begin to incorporate more real food while decreasing food-like products.

Bored or Hungry?

March 4, 2011

Eat when you are hungry, not when you are bored, or by the clock.

Daily “bath”

February 9, 2011

Clean your produce. Lightly scrub your apples, cucumbers, tomatoes etc with baking soda to safely and inexpensively remove wax and chemical residues.


Don’t exercise, but …

February 8, 2011

Instead of exercise — DO AN ENJOYABLE, SWEATY ACTIVITY !!!! Sounds more fun, doesn’t it?

Is it processed food?

February 8, 2011

Eat foods that will eventually rot. The more processed a food, the longer the shelf life and the less nutritious it is. Real food is alive…and should eventually die

Just fruits and veggies!

February 8, 2011

All the nutritional requirements (vitamins, minerals, proteins, amino acids, enzymes, carbohydrates and fatty acids) that the human body has and that the human body needs to survive are found in fruits and vegetables.