Chitosan for Eco-friendly Dust Suppression

by Steve in Uncategorized May 9, 2024

Chitosan as a Dust Suppressant Origin and Abundance Chitin is the second most abundant natural polysaccharide in nature, after cellulose. Most fungi contain 5%-7% chitin in their cell walls. Chitin is also found in the exoskeletons of crustaceans (crabs, shrimp, lobsters) and insects. Chitosan is obtained through a process called deacetylation of chitin. This involves: Removing acetyl groups (CH3OH) from the chitin molecule Creating a polymer with free amine groups (NH2) This chemical transformation gives chitosan its positive charge, differentiating it from its parent compound, chitin. Solubility: Unlike chitin, chitosan is soluble in acidic to neutral solutions, making it more versatile for various applications. Our food-grade mushroom chitosan oligosaccharide is soluble in water at any pH. It is bactericidal at pH 6.4 and below. To purchase wholesale, click HERE Biocompatibility and Biodegradability: Chitosan is known for its excellent biocompatibility and biodegradability. It’s non-toxic and can be broken down by natural biological processes. What are the benefits & functions of chitosan in dust suppression? Chitosan serves as an effective ingredient in dust suppressants due to its unique properties and environmental benefits. Here’s a breakdown of its benefits and functions: Benefits of Chitosan in Dust Suppressants: Environmental Safety: Chitosan is derived from natural sources, typically from the shells of crustaceans or fungal sources, making it biodegradable and non-toxic. This makes it an eco-friendly choice compared to synthetic chemicals. Health Safety: Being a natural compound, chitosan is safer for human and animal health, reducing the risk of respiratory or other health issues associated with chemical dust suppressants. Efficiency: It is highly effective at binding dust particles together, which helps in significantly reducing the amount of airborne dust. Water Retention: Chitosan can improve moisture retention in the soil or other treated surfaces, helping to keep the dust settled for longer periods. Cost-Effectiveness: It can be produced from waste products from the seafood industry, making it a cost-effective resource for dust control solutions. Functions of Chitosan in Dust Suppressants: Particle Agglomeration: Chitosan works by causing small dust particles to clump together into larger aggregates. These larger particles are less likely to be dispersed by wind or mechanical disturbance. Surface Crusting: When applied to surfaces, chitosan can form a crust that binds dust particles to the surface, preventing them from becoming airborne. Moisture Barrier: The crusting effect also helps in retaining underlying moisture, which is crucial in dust suppression by preventing the surface from drying out. Chemical Binding: Chitosan has the ability to chemically bind with particles due to its cationic nature, which enhances its dust-binding capabilities. Sustainable Use: The use of chitosan contributes to sustainable practices in industries like mining and construction, where dust control is critical for environmental compliance and community health. Chitosan offers a natural, effective, and environmentally sustainable solution for dust suppression across various sectors. What common forms of chitosan are used in dust suppression? Chitosan can be used in various forms when applied as a dust suppressant, each suitable for different environments and application methods. The addition ratios and suitable applications for each form of chitosan, as a dust suppressant, vary based on the specific product formulation and the environmental conditions of the application site. Here are some of the common forms, along with general guide on how these might typically be configured: Solution or Suspension: The most common form is a water-based solution or suspension. This liquid form can be easily sprayed over large areas using standard spraying equipment. It’s effective for treating roads, construction sites, and open fields. Ratio: Typically, chitosan solutions for dust suppression are prepared at concentrations ranging from 0.5% to 2% by weight. The exact concentration depends on the desired viscosity and the level of dust control needed. Applications: Ideal for widespread areas such as unpaved roads, construction sites, and agricultural fields. The liquid form allows for easy and uniform application using sprayers. Gel: Chitosan can be formulated into a gel, which might be used in areas needing a thicker, more adhesive application. Gels are particularly useful in controlling dust on slopes or vertical surfaces where runoff is a concern. Ratio: Chitosan gels are usually more concentrated than liquid solutions, often around 2% to 5% chitosan by weight. The gel formation is achieved by increasing the concentration or by adding a gelling agent. Applications: Suitable for steep slopes, embankments, and other areas where runoff control is essential. The gel form sticks better to vertical or inclined surfaces, providing longer-lasting dust control. Powder: Chitosan powder can be spread directly onto surfaces or mixed with other materials (like soil or aggregate) to form a composite material that binds dust particles. This form is useful for smaller or more contained areas. Ratio: Pure chitosan powder can be applied directly or mixed with soil in ratios varying widely based on the soil type and specific requirements, sometimes up to a 1:10 chitosan-to-soil ratio. Applications: Effective for small, confined areas or in situations where mixing chitosan directly with the ground material is feasible. This form is also used in composite materials for road and pathway stabilization. Pellets or Granules: For ease of application over very large or difficult-to-reach areas, chitosan can be pelletized or granulated. These can be distributed mechanically and will dissolve under ambient moisture conditions, releasing chitosan that helps in dust suppression. Ratio: Chitosan pellets or granules are typically produced with a concentration of chitosan similar to powders, but they are processed into larger, more manageable forms for mechanical spreading. Applications: Best for large, inaccessible areas such as open fields, large construction sites, and in reclamation areas where traditional spraying is impractical. They can be spread manually or with a mechanical spreader. Each form of chitosan offers specific advantages depending on the application requirements, such as the area size, the nature of the surface, and the expected duration of dust suppression needed. In all cases, the specific formulation and application methods should be adjusted based on local environmental regulations, the specific type of dust to be controlled, and the characteristics of the site (e.g., soil type, weather

Bad Actors

by Steve in Articles, Digestion and Immunity March 21, 2023

We mention “bad actors” frequently on our website because there are so many of them in the industrialized food supply. It is our goal to raise awareness about this fact so that we might contribute to improving your health. To better understand what these bad actors are and why they are a problem, keep reading. Gluten Gluten is a blessing and a curse. It is responsible for giving bread and other baked goods their wonderfully chewy, elastic texture. However, recent evidence tells us that it is also very difficult to digest and responsible for immune activation and leaky gut in many individuals. Gluten works in bread by forming an elastic web, which traps air and carbon dioxide during baking, leading to a fluffy, squishy lattice. This makes for fantastic texture in baked goods. Just think of a fresh-baked, still steaming roll. Gluten works in your small intestine by binding to special receptors that signal a hormone to loosen the tight junctions between the cells there. This makes for less-than-fantastic opportunities for gluten and the other bad actors to trigger an immune response, causing damage to your cells. Just think of bloating, indigestion and gut pain. The long-term effects of gluten exposure are worse than indigestion and gut pain, though. Researchers have theorized that repeatedly weakening the tight junctions of your gut by exposing it to gluten almost continually could be one of the steps to autoimmune diseases. Lectins Plant lectins are a blessing for plants but a curse for all of us. Lectins are found in nearly 40% of the American food supply but wheat is the worst source. Plants evolved these lectins to work as deterrents to their predators. They are proteins that are really good at sticking to the sugars in our cells. After they are good and stuck, they can actually destroy the cells they are stuck to. Just like gluten, this creates opportunity for lectins and other bad actors to get past the wall and into the bloodstream Again, researchers fear that over time and with repeated exposure, this weakening of the integrity of the gut wall could open the door for chronic inflammatory and autoimmune diseases. We call lectins ninjas because they have been secretly assassinating cells in our gut for a long time. The science shining a light on these ninjas is called lectinology and is relatively new. Lectinology has found that we can protect ourselves from these ninjas by using decoy sugars. Bad Yeast and Bacteria Our bodies are home to billions of bacteria and yeast all of the time. Most of the time, they are helping us by digesting things that we can’t, making vitamins, and boosting our immune system. Sometimes, however, certain yeast and bacteria can get out of control and cause problems. Think of the situation like a house party. Lots of people are there and most of them are having a great time and improving the atmosphere with their jolliness and good mood. But there are always a few people at parties that just have to take it too far. They drink too much, they make too much noise, they go into parts of the house you asked them not to and sometimes they break stuff. Your gut is just like that – most of the yeast and bacteria are there having a great time and making the place better but there are a few of the party goers that will take it too far if given the chance. A way to prevent this is by taking a high quality probiotic. The term probiotic is a fancy way of saying “good bacteria.” Probiotics are like a really well thought out party invite list. You’re putting only good, well behaved bacteria into your gut so that everyone has a great time and the environment is made better. Undigested Fats, Carbohydrates, and Proteins It is a little unfair of us to call these bad actors because they are just foods that are minding their own business but accidentally find themselves where they are not wanted. The immune system is not particularly understanding about things being where they are not supposed to be in the body. Undigested foods that stumble through the holes in a leaky gut get treated just like any other invader. Fats, carbohydrates, and proteins need to be broken down into their building blocks before the body can use them. When gluten or lectins put holes in the wall, sometimes these foods slip through before they are small enough to be used and this can activate the immune system. There are two good ways to minimize the risk of this happening: heal the gut wall and provide extra enzymes to more quickly break these foods down. Enzymes are chemicals that the body uses to break foods into small enough parts for absorption. As you know, not all foods are created nutritionally equal. This applies to the digestibility of foods as well. We’ve covered how gluten and lectins are resistant to digestion but they are not the only ones: Lactose, the sugar found in dairy products, and phytate, the storage form of phosphorus in plants, can also be difficult to break down.

In-Depth Look at Dietary Bad Actors

by Steve in Articles, Bad Actors March 15, 2023

Dietary Bad Actors Dietary bad actors refer to things we eat which can cause digestive distress or illness. The things we eat were not created equal. Some are a benefit to us and others can be dangerous. There are some foods that contain what has become known as “anti-nutrients” that are always a problem and others that can become a problem in certain situations. We call these problematic foods dietary bad actors and they are the focus of our research at Shield Nutraceuticals. We developed DigestShield® to help mitigate the damage that these dietary bad actors can cause. Gluten The term gluten refers to a compound of two storage proteins found in the endosperm of wheat, barley, and rye. The proteins glutenin and gliadin are bound together with starch inside the wheat germ. These proteins provide many functional properties when used in baking and are the main source of protein in those grains. (1) Of the two proteins in gluten, glutenin is the most important for baking, having the greatest effect on elasticity and texture of the final product. (2) Gliadin is the protein fraction that causes problems during human digestion and the protein that triggers an immune response in the body after ingestion. (3) Gliadin has been shown to produce both innate and adaptive immune responses and is thought to be involved with the pathogenesis of many autoimmune diseases. Most importantly to note, it has recently been shown that gliadin can promote an immune response in individuals with or without the genetic predisposition for reaction. (4) In addition to an immune and inflammatory response, gliadin also contributes to the development of a condition known as leaky gut in which intestinal permeability is increased and molecules of inappropriate size are allowed through the intestinal wall. Immune Response It has long been understood that gliadin produced an immune response in those with celiac disease (5) but recently researchers have discovered that gliadin also produces an immune response in healthy individuals. (6) The immune response is not uniform among individuals and a differing severity of response is not well understood. Most likely, as with all immunity, it is based upon a variety of factors including genetic susceptibility, intestinal permeability, environmental factors, gut flora, and overall health. Innate Immunity Though it is still not well understood, it has been shown that gliadin can trigger a response from the innate immune system and cause intestinal and extra-intestinal symptoms in non-celiac individuals. (6-8) In individuals with celiac disease, the innate immune system trigger is a precursor to adaptive immunity involvement. A large part of gliadin’s ability to elicit a response from the innate immune system is based upon its resistance to degradation (9) by the digestive process and its ability to cross the epithelial wall relatively intact. This allows gliadin, as a macromolecule, access to areas where many innate immune cells are found and the interaction is inevitable. Once this interaction occurs, gliadin shows the ability to activate undifferentiated immune cells that then proliferate while simultaneously producing pro-inflammatory hormones. This hormone production results in several downstream inflammatory responses. (10) Adaptive Immunity Though the adaptive immune system does not appear to play a role in the deleterious effects that gluten has on healthy, non-celiac individuals, gliadin very demonstrably activates the adaptive immune response in genetically susceptible individuals. (5) The immune response triggered in celiac individuals is varied and aggressive. It includes activation of T-cells, and eventually the autoimmune targeting of tissue transglutaminase in the body’s cells. (11) Leaky Gut The potentially greater threat posed by gluten is the role that it plays in intestinal permeability. For reasons not yet understood, gliadin has the ability to bind to receptors in the intestine that signal for the release of a hormone, which promotes the tight junctions of the epithelial cells to be degraded. Once these tight junctions are opened gliadin, as well as other pathogens, can bypass the physical barrier of the gut and interact directly with immune cells. (12) Plant Lectins Lectin is a broad term for a class of proteins found in all plants and animals. We have lectins in our bodies that serve a wide variety of functions including regulation of serum protein levels, removal of glycoproteins from the circulatory system, and mediation of important immune functions. (13) However, many of the plants that are part of our food supply contain lectins with a very different and specific function: defense. Lectins are the defense mechanism against predators, including fungi, that seek to eat the plant. Lectins are designed to cause digestive distress to keep predators away. Lectins are found in the greatest concentration in grains (especially wheat), legumes such as soy, nuts, and seeds, and nightshade vegetables. It has been estimated that there are concentrated sources of lectins in 30-40 percent of the American diet (14) though that figure is more than likely higher as the survey of foods it is based on was done in 1980 and our food supply has become more filled with wheat, soy, and potato based processed foods since then. Much like gluten, lectins have been shown to be resistant to cooking and the digestive process. (15) Because they are not degraded by the human digestive process, many lectins reach the gut intact where they perform their defensive attack on the epithelial cells that line the small intestine. Though lectins may play a role in the pathogenesis of many autoimmune diseases just like gluten, the likely mechanisms are different. Unlike gluten, lectins directly damage the cells that they attach to. At first, this means epithelial cells but once a leaky gut has been created and the lectins are able to enter the bloodstream, they may attach to any of the tissues in the body. (16) Leaky Gut Lectins increase intestinal permeability by directly binding to and destroying epithelial cells. (17) Once through the epithelial barrier, not only do lectins bind to and destroy cells in other parts of the body, but they may also lead to an

An In-Depth Look at Human Digestion

by Steve in Articles, Digestion and Immunity March 1, 2023

Human Digestion Human digestion starts at the mouth and ends at the anus. There are several mechanisms in the mouth that immediately begin to break down the foods we eat and prepare them for the rest of the digestive process. Through the process of mastication, or chewing, we are physically breaking the food into smaller pieces, which will help it travel more easily through the rest of the digestive system as well as increase the surface area available for the chemical agents in our body to bind to and break down the food. Glands under the tongue secrete saliva, a mixture of water, mucus, proteins, mineral salts and the enzymes lingual lipase and salivary amylase. Saliva moistens the food and begins to break down the fats and carbohydrates while the teeth and tongue combine the food into a mushy ball. As we swallow, this ball, now referred to as a bolus, is pushed to the back of the oral cavity and into the esophagus. A flap of muscle known as the epiglottis closes over the trachea, or windpipe, preventing any swallowed solids or liquids from entering the lungs. Once in the esophagus, the bolus is moved into the stomach via a process called peristalsis, which is a downward wave of muscle contraction. Peristalsis continues through most of the digestive system and is the primary mechanism that moves foods through the digestive tract. This action is also referred to as a “housecleaning wave”. Where the esophagus attaches to the stomach, there is a valve called the lower esophageal sphincter that regulates the movement of material from the stomach. In normal circumstances, it stays closed except when allowing a bolus to pass from the esophagus into the stomach. It typically takes roughly 10 seconds for food to pass from the top of the esophagus to the stomach. Stomach The stomach is essentially a bag made of three layers of muscle. Because of this muscled composition, the stomach is capable of contraction and expansion. It can expand to accommodate roughly a liter of food and liquid at once before any distention pressure is felt. It is also this ability to expand and contract that allows the stomach to mix, grind and churn the bolus. Additionally, 1.2 to 1.5 liters of gastric juice is secreted per day into the stomach. Gastric juice is a mixture of water, hydrochloric acid, electrolytes (sodium, potassium, calcium, phosphate, sulfate, and bicarbonate), mucus and enzymes. This juice is highly acidic due to its hydrochloric acid content and contains enzymes, both to break the bolus down further and make it more soluble in preparation for absorption to occur in the small intestine. At this point, the semisolid mixture created from the bolus is called chyme. While in the stomach, some absorption can occur though not very much. Small amounts of fluid (such as water and alcohol) can be absorbed from the stomach as well as some simple sugars like glucose and some amino acids. Many pharmacological agents are absorbed here as well. The time that the chyme stays in the stomach depends on the chemical and physical composition of the meal as well as the specific physiology of the individual. Fluids empty the most rapidly followed by carbohydrate, protein, and fat in that order. After an average of 2 to 4 hours in the stomach, when the food particles in the chyme have been reduced sufficiently in size and are at the appropriate level of solubility, the chyme will move through the valve at the base of the stomach, called the pyloric sphincter into the first section of the small intestine called the duodenum. (doo-oh-dee’-num) Small Intestine The small intestine is roughly 20 to 25 feet long and about 2 inches in diameter. It is the longest section of the digestive system and is divided into three sections. The first section, where the stomach meets the small intestine is called the duodenum. The duodenum is roughly 9 to 11 inches in length and contains the duodenal papilla where pancreatic juice and bile flows into the small intestine. When the chyme enters the duodenum, special cells in the walls produce the hormones secretin and cholecystokinin. These hormones signal for the pancreas to deliver pancreatic juice, which contains the enzymes trypsinogen, chymotrypsinogen, elastase, carboxypeptidase, pancreatic lipase, nucleases, and amylase as well as bicarbonate. The bicarbonate concentration neutralizes whatever stomach acid comes with the chyme so that the enzymes are able to work and the small intestinal wall is not damaged by the hydrochloric acid. [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”] Cholecystokinin and secretin also signal for the sphincter of Oddi, a valve at the base of the common bile duct to relax, releasing bile into the duodenum. Bile is a brownish yellow liquid that is continuously produced by the liver. It is composed of water, bicarbonate, phospholipids, bile salts, emulsifying agents, cholesterol, and bile pigments. It is stored and concentrated in the gallbladder until release into the duodenum for digestion. Bile serves important functions in fat digestion, coating fat particles from food and allowing greater surface area for pancreatic lipase to work. The combination of enzymes and bile acids serves to further reduce the particle size and increase the solubility of the chyme. This allows for the nutrients within the food to pass through the walls of the small intestine and be carried throughout the body for use. Enzymes within the walls of the small intestine carry out any final breakdown of nutrients as the chyme travels toward the large intestine. The remaining length of the small intestine is divided into the jejunum and ileum. These sections are much longer than the duodenum. The jejunum is the middle section and is roughly 8 feet long while the ileum, the final section of the small intestine, is nearly 12 feet long. The chyme travels along the length of these sections and the useable nutrients

Gluten Sensitivity – Go Gluten-Free!

by Steve in Articles, Digestion and Immunity January 21, 2023

Gluten sensitivity plagues a huge number of people around the world and that number is on the rise. Because it so difficult to diagnose, we do not know the exact number but researchers estimate as many as 18 million in America alone. Until recently, the only way for people with gluten sensitivity to find relief was with a gluten-free diet. What does that mean, exactly? Gluten-Free Diet At first, it seems like this would a simple concept: a gluten-free diet is a diet that does not include gluten. While that is true, following a gluten-free diet is a little bit more complicated in practice. Because food companies have been using flour as a filler and binding agent in so many processed foods, there is gluten found in many surprising places. Pasta sauces, salad dressings, hot dogs and sausages, canned soups and some chocolates have all been contaminated with gluten by the food industry. This means that following a gluten-free diet is not as simple as avoiding bread and pasta. You have to learn what sneaky ways that gluten may be listed on an ingredients label (hydrolyzed wheat protein, modified wheat starch, brewer’s yeast), read the label for every food item you purchase, have long conversations with all of the servers you interact with, and interrogate friends and family members at potlucks. Not so simple. A Better Way If you suffer from non-celiac gluten sensitivity but don’t want to give up the foods you love there is now a better way to get relief. DigestShield® is a synergistic blend of enzymes, probiotics and more than 200 milligrams of our proprietary prebiotic, chitosan. It breaks down gluten, dairy, carbohydrates, fat and protein plus re-tunes the gut to help you get back to feeling great. If you suffer ANY distress after eating, reach for DigestShield® before you eat. It is the only product on the market that can shield against gluten and other negative influences in our diet such as lectins. If you’re looking for a smart solution for all of your digestive needs, DigestShield® is the answer. Designed by doctors, our proprietary blend of ingredients is safe, effective and GUARANTEED to work. Order Now

What You Need To Know About Acid Reflux

by Steve in Articles, Digestion and Immunity November 17, 2022

All You Need To Know About Acid Reflux And How To Manage It With Your Diet BY KAREN REED – from Positive Wellness Acid reflux affects babies, children, and adults. It is a debilitating condition for some and is often linked to the food or drinks you consume. When people are diagnosed with acid reflux, they start to wonder what it really means. Just how dangerous is this condition for your health? After that, they want to know how to stop it. The good news is you can stop acid reflux with your diet. There are also many other options, whether you want a homeopathic remedy, an over-the-counter product, or don’t mind medical options. Here’s all you need to know about acid reflux and how to stop or prevent it. What Exactly Is Acid Reflux? Acid reflux can also be referred to as gastroesophageal reflux disease (GERD) or heartburn. Many people only realize they have it when they feel a burning sensation in their chest. For some, it is just a temporary problem and quickly resolved. Others find they have to deal with it on a daily basis, finding ways to manage the pain and discomfort. It occurs because the valve to your stomach doesn’t close properly. It needs to open to allow food into the stomach and then should close to prevent any of the stomach acid going back up. When it doesn’t close, the stomach acid can leak through into the esophagus. Sometimes the problem is linked to the valve opening too often. The food hasn’t quite finished digesting, or you’re not actually eating anything, but the valve opens and allows acid out of the stomach. Another cause of acid reflux is when people suffer from a hiatal hernia. This is when the stomach partially moves above the diaphragm. The valve follows, and the diaphragm can’t help to keep the acid inside the stomach. You get the same symptoms of acid reflux, but they are symptoms of the problem. Why Does Acid Reflux Occur? The most common reason to suffer from GERD is the valve problem. This can occur because you have eaten big meals or because you lie down straight after eating. The body struggles to digest food, and the acid can move in the wrong direction. Those who are overweight or obese are also more likely to suffer because their stomach isn’t able to make space for all the food to digest. Pregnant women also find they have heartburn, especially later in pregnancy. Hormonal changes and the growing baby are linked to this issue. Once you give birth, you’ll likely find that the heartburn completely disappears. Certain foods cause GERD, and we’ll look into these in more detail later. For now, be aware that anything with citrus, garlic and onions, spicy and fatty foods, and chocolate can all lead to acid reflux. You may also find coffee and tea, carbonated drinks, and alcohol is also a problem. Those who are on certain medications may also suffer from the problem. You’ll need to discuss the risk of the side effect with your doctor, especially if you take blood thinning medication. Knowing the Symptoms of Acid Reflux Before you can work on preventing it, you need to know if you definitely have GERD. You’ll also need to make sure that it’s not a symptom of another problem. Most of the time you’ll be able to self-diagnose acid reflux. You’ll feel a burning feeling in your chest, usually referred to as heartburn. This is the acid attacking the oesophagus. Sometimes, you may feel this burning feeling in your throat, depending on how high up the acid has been able to travel. Regurgitation is another common problem, and you’ll usually feel like you’ve brought up your stomach acid. This is just the acid being allowed to get further up the chest and into the mouth. Try not to swallow anything back down, as you’ll just feel the pain on the way back down. The best thing to do is to spit it all out. Some people feel like they burp much more often due to the acid and gas in their chests. They can also feel bloated, or have hiccups that just don’t stop. You may feel nauseous, and even find that you lose weight without even trying since your body doesn’t quite digest all the food that you eat. It is possible that you’ll have this feeling of food still being in your throat. This is common in those where the valve doesn’t close completely and food escapes or when there is an underlying reason for your GERD. If the acid is in your throat, it can burn or feel sore all the time. You may also feel wheeze and have a dry cough. There are times that the acid will come up but then go down the wind pipe. Finally, bloody and black stools are common. You may also find that there is some blood in your vomit or when you spit out the acid. This is because of the burning within the oesophagus. When Will You Feel the Symptoms? The symptoms can be experienced at any time. If you’re resting, you may experience the pain a lot more often than if you were on your feet. When trying to sleep is one of the most common types that you’ll likely experience the symptoms. Lying down makes it much easier for the acid to travel up. Think about it! When you’re standing, gravity plays a part. It is always much harder for anything to travel up, even if the valve is completely open. While lying down, you’ll find that the acid is more likely to get into your chest, and you start feeling the burn. If you’ve had a big meal, you can also find that the symptoms are more common. The body is struggling to get rid of all the food and has to produce more acid. This then gets into the rest of the body.

Heal Your Gut – with Chitosan

by Steve in Articles, Digestion and Immunity November 5, 2022

Feeling and looking great is everyone’s dream. DigestShield® makes that dream easier! DigestShield® works to make your life better in four big ways. Serrapeptase and AN-PEP enzymes break down gluten before it can cause any damage to your gut or cause you to have any of the awful symptoms of gluten sensitivity. (1) General digestive enzymes make sure that you’re getting the best nutrition possible from what you eat and prevent other common dietary irritants like wheat, soy, and dairy from giving you trouble. (2) Eleven types of probiotics work to heal your gut and crowd out bad bacteria or yeast that you have wreaking havoc in your gut.(3) (4) Vegetarian chitosan protects you from dangerous proteins found in wheat and it binds up fat in the gut reducing the amount that is absorbed .(5)(6) Was the second bit of #4 a surprise? Yes. DigestShield® can help you lose weight. We include a healthy dose of vegetarian-derived, ultra-low molecular weight chitosan in every capsule of DigestShield®. The molecular weight is important because in clinical trials, the lower the molecular weight of the chitosan used, the greater its binding capability. (6-8) The vegetarian chitosan in our formula has the lowest molecular weight of any digestive product on the market at just 3000 Daltons! The chitosan found in typical shrimp or crab shell-derived chitosan, used in glucosamine chondroitin formulas is approximately 300,000 Da. Studies have shown that chitosan binds to fat in the gut and prevents it from being absorbed as well. This means that you can lose a few pounds just by taking DigestShield® without making any other changes. Protection from gluten, relief from digestive ills, and a weight loss boost all in one! Ehren J, e. (2015). A food-grade enzyme preparation with modest gluten detoxification properties. – PubMed – NCBI . Ncbi.nlm.nih.gov. Mahan, L. Kathleen., Escott-Stump, Sylvia., Raymond, Janice L.Krause, Marie V. (Eds.) (2012) Krause’s food & the nutrition care process /St. Louis, Mo. : Elsevier/Saunders Sanders, M., Guarner, F., Guerrant, R., Holt, P., Quigley, E., & Sartor, R. et al. (2013). An update on the use and investigation of probiotics in health and disease. Gut, 62(5), 787-796. doi:10.1136/gutjnl-2012-30250 Linsalata M, e. (2004). The influence of Lactobacillus brevis on ornithine decarboxylase activity and polyamine profiles in Helicobacter pylori-infected gastric mucosa. – PubMed – NCBI .Ncbi.nlm.nih.gov. Retrieved 12 October 2015, from http://www.ncbi.nlm.nih.gov/pubmed/15068419 Sharon, Nathan, and H Lis. Lectins. Dordrecht: Springer, 2007. Print. Zhang, J., Xia, W., Liu, P., Cheng, Q., Tahi, T., Gu, W., & Li, B. (2010). Chitosan Modification and Pharmaceutical/Biomedical Applications.Marine Drugs, 8(7), 1962-1987. doi:10.3390/md8071962 Y, S. (2016). Low molecular weight chitosan inhibits obesity induced by feeding a high-fat diet long-term in mice. – PubMed – NCBI . Ncbi.nlm.nih.gov. Trivedi, V., Satia, M., Deschamps, A., Maquet, V., Shah, R., Zinzuwadia, P., & Trivedi, J. (2015). Single-blind, placebo controlled randomised clinical study of chitosan for body weight reduction.Nutrition Journal, 15(1). doi:10.1186/s12937-016-0122-8

Gut Flora – What is it?

by Steve in Articles, Digestion and Immunity July 21, 2022

Gut flora refers to both good and bad bacteria living in our gut. The number of bacteria living on and inside of each and every one of us is estimated to be 10 times greater than the number of our own cells. In the past few years, it has become increasingly clear that the specific makeup of one’s gut flora plays a huge role in their health and happiness. There are good bacteria, bad bacteria, and bacteria that can be either depending on how many of them colonize you. What is Gut Flora? The term gut flora refers to the bacteria that live in your gut. There are thousands of species of bacteria that have been found in the gut and everyone’s gut flora is different. We get some of our gut flora from our mother during birth but the rest of the flora comes from a combination of our environment, the foods we eat and the choices we make. Balance is important because, just like people, different kinds of bacteria behave differently and optimal health derives in part from having the right ratio of the right kinds of flora. What Does Gut Flora Do? In the past, it was thought that fermentation of fiber was the primary function of gut microbes. Indeed, our gut flora ferments the carbohydrates that make it through the small intestine and into the large intestine. This is how they eat. The fermentation process is how they extract nutrients from our food. The byproduct of fermentation is gas (yes, that kind of gas) and that is why we feel bloated after eating something that is poorly digested like gluten or dairy or fibrous vegetables. Recently, we have discovered that gut flora is responsible for so much more than fermentation. Researchers are finding more and more evidence in favor of the idea that the specific makeup of a person’s gut flora has very real effects on their immune system, mood, food preferences and maybe even weight. These tiny organisms are able to control these aspects of our lives by chemically signaling our bodies to release hormones that can activate the immune system, affect our mood or trigger cravings for certain foods. How Do I Balance My Gut Flora? The key to balancing your gut flora is getting the right mix of bacteria into your system. The easiest way to get this variety is by taking a high-quality probiotic supplement. When selecting a supplement, choose one that has a good variety of strains rather than a huge number of one or two strains. The mix of strains is more important than the number of colony-forming units (CFUs). DigestShield® provides the ideal blend of 11 probiotics, 20 digestive enzymes, and 5 potent prebiotics to create the best possible digestive support. After you try it, you’ll believe it.

Hidden Sources of Wheat

by Steve in Articles, Digestion and Immunity January 21, 2022

Processed foods are part of most people’s diet. They are packed with salt, sugar, fat and loads of additives. One of the most common additives is wheat, hidden in many different ingredients. This can make following a gluten-free diet impossible if you aren’t in the habit of reading labels. We have compiled a list of common places that wheat and gluten may be hiding in processed foods. Hidden Sources of Wheat Beer Breadings and coating mixes Bouillon Cubes Brown Rice Syrup (May contain malted barley) Candies Canned meats and fish in broth Caramel Color (Usually corn-derived, but check) Cheese products- Sauces and some shredded cheeses Condiments (Carefully read condiment labels. Gluten is often used as a stabilizer or thickening ingredient in ketchup, mustards and Oriental sauces) Deli Meats, breaded fish and meats, pre-packaged ground beef products and hot dogs Dextrin (Usually corn-derived but always check) Dry-roasted nuts Flavorings, food starches, seasonings, and malt are general and vague words to watch for on labels of packaged foods. These terms are often clues that the product may contain gluten. For example, “malt” vinegar and “malted” milk powder contain gluten. French fries Gravy Products (Dry products, bouillon cubes, and processed, canned products) Hydrolyzed Vegetable Protein (HVP) and Texturized Vegetable Protein (TVP) Imitation fish, meats and cheeses Instant flavored coffee/cocoa mixes Licorice candy (black and red) Matzo Meal Modified Food Starch Mono and di-glycerides Pickled Products Salad Dressings Sauces, including soy sauce which is commonly made by fermenting wheat. (Check ALL processed sauce labels- From BBQ sauce to ice cream toppings, chili pepper products and tomato sauce products-all may contain gluten) Sausage Self-basting poultry products including turkey with added “solutions” Snack foods including flavored potato chips and corn chips Soups, stocks and broth Spice and herb blends (spices and herbs in their natural form do not contain gluten) Rice products with seasoning packets As you can see, the list is pretty long. Obviously, your best bet would be to avoid processed foods whenever you can but that’s not always possible. When you do have to rely on processed foods, do two things to protect yourself from gluten and other dietary bad actors: read the ingredients and take DigestShield® before you eat. I hate wordpress a lo

How to Read a Nutrition Label

by Steve in Articles, Digestion and Immunity April 7, 2020

If you don’t know what to look for, reading a nutrition label can be frustrating and confusing . This post will be a step-by-step look at all of the important parts of a nutrition label. Read on to find out what to look for and what all of the parts and percentages mean. Serving Size & Servings Per Container – Start Here! There is a reason that the serving size and servings per container are listed first: the rest of the label is based on the serving size. All of the information about calories, fat, protein, etc are for one serving of whatever you are looking at. In this case, that is 2/3 of a cup or 55 grams. If you were to eat a full cup, you would actually be getting more than the values listed on the label. Calories & Calories From Fat Here, the total number of calories in a serving is listed as well as the amount of the total that comes from fat. What is a calorie? A calorie is just a way of measuring how much energy a food contains. Let’s say you have a daily calorie budget of 2000 calories. You can use this number to figure out how much to subtract from your daily budget. Counting calories is a good way to stay at your weight, lose weight or even gain weight. Common Nutrients Panel This section tells you how much of a few important nutrients are in a serving of this peanut butter. In addition to listing the grams of these nutrients, it also lists the “percent daily value” – this only applies to you if your daily budget for calories is 2000. Otherwise, you need to increase or lower the percentage. Total Fat This number is just what it sounds like – the total grams of fat per serving in the food. Total fat can be broken down into the types of fat that are in the food. By law, companies are required to list the amount of saturated fat and trans fat but some companies go further and list the unsaturated fats, which can be monounsaturated or polyunsaturated. What is fat? Fat is a heavily misunderstood portion of our diets. It provides nine calories per gram and it is essential for the body to function properly. Cell walls, many hormones and a large portion of our brains are all made from fat. Cholesterol Cholesterol is still required by law to be listed on nutrition labels despite mounting evidence that the cholesterol you eat does not affect the cholesterol in your blood. The most recent dietary guidelines by the USDA recommend keeping cholesterol intake below 300 g per day but this guideline will likely be removed in the near future. Unless you are just curious, we recommend that you ignore this section. What is cholesterol? Cholesterol is actually a type of fat. All animals produce it because it is essential for cell wall construction. Our body makes all the cholesterol we need to function, so dietary cholesterol is not necessary. Sodium It is recommended that younger healthy people restrict sodium intake to 2,300 mg or less per day and people over the age of 51 or with heart disease, diabetes or kidney disease further restrict sodium intake to 1,500 mg per day. It is recommended that African Americans of all ages keep their intake below 1,500 mg per day. Keeping under this limit can be very difficult, especially if you eat a lot of processed foods. What is sodium? Sodium is another essential nutrient for the body. Sodium plays roles in the regulation of almost every biological process. Along with potassium, it is crucial for maintaining blood pressure. Total Carbohydrate As with the fats, this number tells you the sum total of the different kinds of carbohydrates in a food. By law, it must tell you the amount of fiber and the amount of sugar. Sometimes the fiber will be broken into soluble and insoluble fiber but not that often. Right now, sugar refers to natural and added sugar without distinction. What is carbohydrate? Carbohydrate is the portion of a food that is broken down into glucose in the body. It provides 4 calories of energy per gram and is unique because it triggers the release of the pleasure hormone, serotonin when digested. Carbohydrate falls into tow general categories: sugar and fiber. Sugar is the amount of carbohydrate that is immediately available for energy and requires very little digestion. Fiber needs to be broken down before it can be used by the body. Protein This section will tell you how many grams of protein per serving are provided by the product. Protein will only have the percent daily value listed if the product has made a claim such as “high in protein” on the label. Otherwise it is not required because the FDA determined that protein intake is not a public health risk for Americans. What is protein? Proteins are the building blocks of life. All of our muscles, connective tissues and individual cells are made from protein. Amino acids, which make up proteins, are used for DNA and RNA synthesis. Vitamins and Minerals Panel There are currently only two vitamins and two minerals that are required to be listed on a basic nutrition label. Those are vitamins A and C and the minerals calcium and iron. Some companies will list many more, but those four are required. Unfortunately, the actual amount of a vitamin or mineral is not required to be on a nutrition label; only the percent of recommend dietary allowance (RDA) for a person eating a 2,000 calorie a day diet. What are Vitamins and Minerals? Vitamins and minerals are essential nutrients because they perform literally thousands of functions in the body and often cannot be synthesized. There is a “just right” amount for these nutrients because it can be dangerous to get too much or not enough. The National Institutes of Medicine make recommendations for 15

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Gut Flora – What is it?

Hidden Sources of Wheat

How to Read a Nutrition Label

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