January 2011 – Newsletter

Long Term Laxative Use

Miralax and Ducolax are common over the counter laxatives that can be prescribed for short term use.  Recently I have seen many children and adults in my practice who have been on these medicines for years and are now dependent on them.

When we have a symptom, it is our body’s way of telling us that something is wrong.  When the digestion is not moving properly, there may be a food irritating the intestine; there may be an infection that has gone undetected or there may be a structural problem or a problem with the nerve supply to the intestines.  Once basic lifestyle modifications have been made (like adequate hydration, exercise and fiber) and serious problems are ruled out (usually just a simple x-ray to start) we can move on to finding the cause of the problem.

I find that many people are experiencing an antibody food reaction that we can detect through a simple blood sample.  Other’s have bacterial environments in the intestines that are out of balance.

Did you know that the intestines contain more bacterial cells than the total number of cells in your body?  These special bacteria help our digestion to function well.  There may not be enough bacteria or they may be crowed by another bacteria, yeast or parasite that should not be living there!  Incidentally, a lot of the yeast that live in a stagnant intestine (think about a stagnant pool…) secrete toxins that can paralyze the intestinal cells.

If you or your children are experiencing this problem, please seek answers and keep asking questions.  Absorbing food properly builds all of your body and a properly moving digestive system removes toxins and chemicals that become reabsorbed if things are not moving well.

That’s all for today!   Wishing you the best of health always,

Dr Kathleen Janel

Beautiful Skin Begins on the Inside

It takes time resolve skin challenges as we bring your body into more harmonious balance inside.   By using light/heat treatments or intense pulsed light to reorganize and re grow healthy skin cells; we can resolve skin issues like acne, psoriasis, eczema and aging spots and wrinkles much more quickly.

Our current light/heat special treatment through February 14, 2010 offers you a chance to try this therapy for a free initial appointment.

Please call and talk to one of our skin care specialist about your needs.

You can learn more at:  skincareinmukilteo.com or skincareinseattle.com

Gluten-Free Morning Pastries

MAKES 12

Kids love this fruit-filled treat, a gluten-free version of ever-popular Pop-Tarts®.

2 cups Gluten-Free All-Purpose Flour Blend
¼ cup sweet rice flour
¼ cup coconut flour
2½ teaspoons baking powder
½ teaspoon xanthan gum
¼ teaspoon salt
⅓ cup sugar of choice
6 tablespoons vegetable shortening or butter
2 tablespoons coconut butter
2 eggs or ½ cup flax gel
1 teaspoon cider vinegar
1 egg, separated, white reserved and yolk mixed with 2 tablespoons milk of choice
Any flavor jam, preserves or fruit butter, for filling (heat briefly in microwave for easier spreading)
Sugar, for sprinkling, optional

1. Preheat oven to 350 degrees. Grease a cookie sheet and set aside.

2. Mix together flour blend, sweet rice flour, coconut flour, baking powder, xanthan gum and salt.

3. In a separate bowl, cream together sugar and shortening, beating until light.

4. Beat in 2 eggs until creamy. Add vinegar and blend. Then stir in the dry ingredients to make soft dough. Wrap dough in plastic wrap and refrigerate 1 hour.

5. To prepare filling, beat egg white. Stir in jam until combined. Set aside.

6. Roll dough into a rectangle about 1/16-inch thick. (For easy rolling, cut a large ziplock plastic bag in half along the seams and roll dough out between the two pieces.) Even out the edges of the dough and cut it into 3×5-inch rectangles.

7. Spread 1 heaping teaspoon of filling evenly over each dough rectangle, leaving a generous margin. Brush margins with egg-yolk wash (egg yolk mixed with milk of choice).

8. Fold dough rectangles in half, leaving jam inside. Press edges together and crimp with the tines of a fork. Place pastry on prepared cookie sheet, pricking top with a fork. For a shiny finish and golden color, brush tops with egg yolk mixture and sprinkle with sugar, if desired.

9. Place pastries in preheated oven and bake for 15 minutes, just until edges are browned. During baking, prick them again one time to help keep them flat.

10. Remove from oven and cool. Wrap and store at room temperature or refrigerate.

Each serving contains 203 calories, 10g total fat, 6g saturated fat, 0g trans fat, 68mg cholesterol, 195mg sodium, 26g carbohydrate, 1g fiber, 3g protein.

TIP For frosted pastries, mix 2 cups powdered sugar with enough water to make an icing. Drizzle over top.