Detox Advanced Practice Module

I’m off once again to an Institute of Functional Medicine conference, this time on detox, “Understanding Biotransformation and Recognizing Toxicity: Evaluation and Treatment in the Functional Medicine Model.” Certainly “detox” is quite a buzz word now and the band wagon is full of detox products and protocols. Sorting out what is needed for an individual is key – our bodies are constantly in the process of eliminating toxic substances that we absorb and some do this better than others, and some used to do it better than they do now. Figuring this out, how and when to support one’s detox systems, can make a huge difference to our health as we all now live in the toxic swamp that is modern life.

The office will be closed from July 13th through the 15th, reopening on Thursday the 16th. As always, I will be available for urgent calls and by email while I’m in Chicago for this conference.

Kale Smoothies

Kale is the basis of my smoothies these days, and the farmer’s markets are overflowing with bunches. I taste a little piece of each kind and pick the sweetest most flavorful variety. These days, the lacinato kale (also known as dinosaur, Tuscan, or black kale) usually wins.

As a member of the Brassica family, also known as cruciferous vegetables, kale is a potent anti-cancer green and can help balance and detoxify hormones. As a dark green leafy veggie, it can also play a large role in keeping your brain healthy as you age. For flavor, I sweeten the smoothie with an apple and/or berries, and add a slice of lemon and a stalk or 2 of celery to balance acidity and salt. Don’t peel the lemon, as the peel has limonene, among a multitude of other antioxidants, phytonutrients and minerals, that can help the strengthen the detoxification pathways of your liver.

Kale Smoothie

Try this recipe for a Vitamix or Magic Bullet smoothie

3-4 leaves of kale
2-3 leaves of romaine lettuce
2 medium stalks of celery (I don’t add the leaves as I find them bitter)
Several stems of cilantro
¼ lemon
1 apple
¼ cup raw cashews
¼ in. slice of fresh ginger
Water and ice to help blend