The Lymphatic System and the role it plays in our immunity

Wow, I can’t believe that this is my 100th blog article!!  I thoroughly enjoy writing these and sharing knowledge about health and wellbeing to those of you who read it.  Today’s article explains about the lymphatic system which involves all of the extra fluids within our body which are not in the blood (cardiovascular system).  This system in the body has three primary functions, which is:

1.  Draining excess fluid from the spaces in our tissues (interstitial fluid) and returning it to the blood.

Our blood contains different cells which have different actions such as transporting oxygen (red blood cells), immune response (white blood cells), repairing damage (plasma) etc.  Our blood plasma can actually filter freely through the capillaries in our cardiovascular system into the spaces between our tissues forming interstitial fluid.  Some of this is reabsorbed back into the blood stream but more of the plasma filters out than in.  Therefore our lymphatic system comes into play otherwise we would be in trouble as roughly 3 litres of blood plasma is filtered out of capillaries every day (and we only have roughly 5 and a half litres of blood).  A lot of the plasma proteins are too large to return to the blood without the help of our lymphatic system, which contains a series of capillaries and ducts (which only allow fluid to transport one way) returning the interstitial fluid back into our blood stream.

The same methods of returning blood from our veins back to the heart works on maintaining the flow of the lymph within our lymphatic system.  There are two ‘pump’ mechanisms which are our skeletal muscles and our breathing.  By being active regularly you are supporting a healthy cardiovascular system and supporting your lymphatic system.  When we exercise our muscle contractions force lymph (and blood in our veins) upwards to complete their circuit of the body.  Both our veins and our lymphatic system contain valves which prevent the fluid from going backwards.

Our breathing (respirations) also benefits the flow of lymph and venous blood.  The pressure changes that occur when we inhale and exhale moving the fluids to where they need to be.  Another great reason to incorporate regular activity into your lifestyle, meditation and deep breathing can benefit your physical health, as well as lower stress levels and help you to relax.

2.  Transporting dietary fats (lipids) such as our fat-soluble vitamins A, D, E and K which we access from our digestive system.

When we eat healthy food which is rich in vitamins and minerals it is the responsibility of our digestive system to break them down so that our body can access the nutrients – giving our body the tools to stay healthy.  In our small intestine there are specialised lymphatic capillaries which are called lacteals which carry the dietary fats into the lymphatic system so that they can enter our blood stream and circulate to where they are needed.  Lymph within the system is usually a clear, pale yellow liquid, but in lacteals it is referred to as chyle as is appears creamy white (due to the dietary fats).  Fat/Lipid-soluble vitamins are essential to our health and wellbeing, but excess fatty foods in our diet and high levels of processed and refined foods can contribute to cardiovascular and lymphatic health issues.  What I am saying is that we need fat to be healthy but it should be the right fats.  I inform most people that I see that vegetable based oils (although high in mono and polyunsaturated fats are high in omega 6 with is pro-inflammatory, I recommend swapping these for olive oil and coconut oil, I also recommend butter but stress that portion size is essential.  The portion size for fat is typically the size of a dice – so lathering butter on hot toast can greatly exceed the portion size of fats which are important to our health and wellbeing.

3.  Supporting our immunity

 

The lymphatic system aids the immune system in removing and destroying waste, debris, dead blood cells, pathogens, toxins, and cancer cells.  In a previous article I discussed how red bone marrow creates immune cells – this is part of the lymphatic system.  This system works closely with our immune system and there are numerous lymphatic organs within the body which help to create the immune cells which mount an active defence within our body. The red bone marrow creates B cells and pre-T cells (not fully activated these pre-T cells migrate to the thymus where they become immunocompetent).  These cells are lymphocytes which are part of our adaptive immunity.

Lymphoid stem cells produce T lymphocytes and B lymphocytes.  T lymphocytes. T lymphocytes, also commonly known as T cells, are cells involved in fighting specific pathogens in the body. T cells may act as helpers of other immune cells or attack pathogens directly. After an infection, memory T cells persist in the body to provide a faster reaction to subsequent infection by pathogens expressing the same antigen.

B lymphocytes. B lymphocytes, also commonly known as B cells, are also cells involved in fighting specific pathogens in the body. Once B cells have been activated by contact with a pathogen, they form plasma cells that produce antibodies. Antibodies then neutralize the pathogens until other immune cells can destroy them. After an infection, memory B cells persist in the body to quickly produce antibodies to subsequent infection by pathogens expressing the same antigen.

T- and B-cells are highly specialised defender cells – different groups of cells are tailored to different germs. When your body is infected with a particular germ, only the T- and B-cells that recognise it will respond. These selected cells then quickly multiply, creating an army of identical cells to fight the infection. Special types of T- and B-cells ‘remember’ the invader, making you immune to a second attack.

We have roughly 600 lymph nodes throughout the body, B cells hang out here and mount an attack on any invaders.  Natural killer cells, also known as NK cells, are lymphocytes that are able to respond to a wide range of pathogens and cancerous cells. NK cells travel within the blood and are found in the lymph nodes, spleen, and red bone marrow where they fight most types of infection.  As well as nodes there are nodules (you will recognise the tonsils and include the thymus and spleen), these also work to protect the body from pathogens.  A healthy lymphatic system also helps purify the blood through the largest mass of lymph tissue in the body, the spleen. The spleen fights infection and destroys worn-out red blood cells in the body. By cleansing your lymphatic system, your spleen will be better able to handle the retired red blood cells.

                   Self massage

Damage to the lymphatic system disturbs the flow. When lymphatic tissues or lymph nodes have been damaged, destroyed or removed, lymph cannot drain normally from the affected area. When this happens excess lymph accumulates and results in the swelling that is characteristic of lymphedema.  The treatment of lymphedema is based on the natural structures and the flow of lymph. The affected drainage area determines the area which can be self-massaged. Although lymph does not normally cross from one area to another self massage stimulates the flow from one area to another. It also encourages the formation of new lymph drainage pathways.

The compression garments, aids, and/or bandages that are worn help control swelling by providing pressure that is needed to encourage the flow of lymph into the capillaries.

Exercise is important in the treatment of lymphedema because the movements of the muscles stimulate the flow of the lymph into the capillaries. Wearing a compression garment during exercise also provides resistance to further stimulate this flow.

Whether you’re suffering from aches and pains, swelling, inflammation, fatty deposits or bloating, cleansing the lymphatic system once or twice a year often can be the difference between great health and poor health.

A study by Elisabeth Dancey, M.D., author of The Cellulite Solution (St. Martin’s Press, 1997), found that women with cellulite showed lymphatic system deficiencies. Another study found that 80 percent of overweight women have sluggish lymphatic systems and that getting this system flowing smoothly is the key to easy weight loss and improved feelings of well-being.

If the lymph system is inefficient, you may see fatty deposits or cellulite or experience aches and pains. Conversely, if you improve the cleansing ability of the lymph system, it will be able to “sweep” away the toxins that are linked to pain, cellulite, fatty deposits and some autoimmune disorders.

Foods can either help or hinder the flow of lymph in the body. To cleanse the lymphatic system, avoid “chemical foods” that contain artificial preservatives – most prepared, packaged and fast foods. The more processed a food is, the more likely it is to clog your lymphatic system.

Drink plenty of water. Without adequate water, lymph fluid cannot flow properly. If you drink inadequate amounts of water daily, your lymphatic system will slow down.

            Love your food

The enzymes and acids in raw fruit are powerful lymph cleansers, particularly when eaten on an empty stomach. Add more raw fruits, vegetables, salads and fresh juices to your diet and your lymph will have the tools it needs to do some serious deep cleansing.
Eat plenty of green vegetables to provide chlorophyll (the green color in plants) and loads of vitamins and minerals to assist in lymph cleansing.

Marigolds, seem as sunshine herbs are great for boosting both mind and body

Numerous herbs possess lymphagogue action (the capacity to stimulate the activity of your lymphatic system and organs), including burdock (Arctium lappa), calendula (Calendula officinalis), cleavers (Galium aparine), red clover (Trifolium pratense), and poke root (Phytolacca americana).  Other beneficial herbs for your immune system (since both systems work hand in hand) include blue flag (Iris versicolor), echinacea (Echinacea purpurea) and mullein (Verbascum thapsus).

Cleavers – Known primarily as a blood and urinary tract cleanser, cleavers also enhances the function of the lymphatic system and decreases congestion and inflammation in the tissues. I find that cleavers works best in tea form. **Avoid using cleavers if you are diabetic. For cleavers tea, use 2 to 3 teaspoons of the dried herb (stems and small leaves) per cup of water. Steep for 3 – 5 minutes, strain – drink 1 cup three times daily.

If you would like support with your health and wellbeing or would like to find out more please do not hesitate to contact me: http://www.herbsforhealthandwellbeing.co.uk/how-to-contact-a-herbalist-in-grimsby.html

The spleen – our largest lymphatic organ

The spleen is another relatively misunderstood organ.  It is roughly the size of a clenched fist and sits behind our stomach on the left hand side of our abdomen behind our 11th rib.  As a foetus in our mother’s womb it helped to create new blood cells for us – something that it can start doing again in certain health issues.  It has several functions, it stores platelets – these are required to seal up a wound if we cut ourselves, the platelets stick together and enable the healing to take place, if we do accidently cut ourselves then the spleen releases the platelets that it stores in response to the situation.  The spleen also contains white blood cells called lymphocytes and works as part of our immune system filtering blood and destroying any bacteria or other pathogens which could make us ill.  These lymphocytes are found in what is known as the white pulp within the organ.  Some of the lymphocytes travel around the body to help to fight infection but the remainder stay within the white pulp and respond to any infectious agents as they are presented.

As well as white pulp within the spleen there are masses of red pulp, this is made up of high levels of arteries, veins and capillaries and also acts via a filtering process.  The role is to remove any damaged red blood cells (which transport oxygen to every cell in our body).  Red blood cells usually live for 120 days around which time they become less efficient at transporting the gases required for respiration.  It is when they are old, past their best or damaged that the spleen filters them out and breaks them down so that they can be recycled into new red blood cells.  When we actually look at our body it is highly efficient, capable of recycling, sustainability and minimum waste.  For those of you who are into permaculture and biomimicry there is a lot to be learned from looking at ourselves.

So to sum up the spleen filters and breaks down damaged red blood cells, as a lymphatic organ it helps to detect and overcome possible infections, it stores platelets in case of an emergency and as a foetus it actually produced red blood cells which in certain circumstances it can resume doing again.  Quite impressive really!

The Traditional Chinese Medicinal (TCM) view of this organ is similar but there are differences which cannot be accounted for when looking at the organ in health, its structure and its functions.  This doesn’t detract from the efficacy of TCM, it is something I highly regard – the model of complementary medicine is effective and I utilise an eclectic blend of their philosophy, diagnostic techniques and herbs.  Whereas western medicine doesn’t view the spleen as an essential organ for life – it can be removed and although people who have it removed are prone to more infections, courses of vaccinations are generally given to substitute the spleens role in our health and wellbeing.  In TCM the spleen is essential to health and vitality taking a role in enabling us to assimilate the nutrients digested from the stomach and promoting and maintaining our physical strength.  All aspects of vitality depend on the entire body receiving proper nutrition from the healthy functioning of this essential organ in TCM.

There are several health issues which are due to issues with the spleen:

An enlarged spleen (known as splenomegaly) can be caused by numerous health issues, commonly these are viral mononucleosis (“mono”), liver disease and blood cancers (lymphoma and leukemia) although this isn’t every condition that can result in an enlarged spleen.  One of the issues raised by this condition related to the fact that the spleen stores platelets.  An enlarged spleen has a greater capacity to store more platelets.  Thrombocytopenia (low platelet count) can be secondary to (caused by) an enlarged spleen resulting in abnormally few platelets circulating in the bloodstream where they belong.

Ruptured spleen: The spleen is vulnerable to injury, and a ruptured spleen can cause serious life-threatening internal bleeding and is a life-threatening emergency.  A common cause of a ruptured spleen are car crashes or road traffic accidents – the impact of the collision causes the driver to slam into his or her steering wheel which can cause trauma to the spleen due to where it is positioned in the body.  Although the spleen is protected by the rib cage it is a soft and therefore tender organ.   An injured spleen may rupture immediately after an injury, or in some cases, days or weeks after an injury so I recommend that if you have experienced any forceful trauma which affects the upper left side of your abdomen to seek medical help as they have diagnostics such as CT scans which can determine if any injury such as a rupture has occurred..

Sickle cell disease and thalassemia are inherited forms of anemia (low red blood cells), in both cases abnormal red blood cells block the flow of blood through vessels and can lead to organ damage, including damage to the spleen. People with these blood conditions are treated by the medical profession with immunisations to prevent illnesses that their spleen helped fight.  In sickle cell disease the blood cells have the shape of a sickle instead of being round, in thalassemia they are smaller than the usual red blood cells.  If both parents have the genes that pass on these blood traits then the baby has the same health issues, if only one parent has them then they have a trait and care should be taken when choosing to have a baby as copulating with someone else with the same trait will mean that the baby has the full blown health issues.

About 10% of people have a small extra spleen. This causes no problems and is considered normal.

Several herbal remedies have historically been used in treating spleen problems, especially spleen enlargement. Some of the helpful herbs for the spleen include dandelion, cleavers, barberry and iris.  Dandelion is indicated to support the spleen in conditions such as anaemia and diabetes, it stimulates the portal circulation (which includes the spleen).  Cleavers is a common garden weed and is a fantastic lymphatic alterative and detoxifier.  Barberry is a tonic to the spleen and pancreas and can help to lower blood pressure.  Iris, also known as blue flag, is a herbal remedy that may be helpful in treating your spleen problems. The rhizome of the plant contains numerous medicinal ingredients including triterpenoids that have a beneficial effect.  Blue flag iris acts as an anti-inflammatory, blood and lymph purifier and a powerful alterative for passive sluggish conditions involving the liver, gallbladder, lymphatics, veins and glandular systems.

New Jersey tea has been used historically for disorders of the spleen and agrimony is a very popular ‘spleen tonic’ in TCM and has been found to be protective for the liver and spleen during chemotherapy.  If you crave sweet foods, as part of the symptom picture it could suggest that your spleen isn’t working effectively.  The following nutrients are beneficial for this organ: Vitamin A, B12, C and D, iron and zinc.

The powerful pancreas – the seat of our insulin production

Hi folks,

Today I wanted to introduce you all to the pancreas.  It is another organ which is under appreciated yet it is implicated in the massive pandemic we are experiencing globally with the rise of type 2 diabetes.  When we eat food it passed though our food pipe (oesophagus) and enters the stomach where is it broken down by hydrochloric acid into smaller bits (we call this chyme).  Digestion continues in the small and large intestines but as you learnt last week the ability to digest fats is determined by the liver and gallbladder.

The pancreas is another essential organ for us to be able to access the nutrients in our food.  It is also a hormone gland and creates several hormones which are essential to how we metabolise food.  Insulin is now well known as a hormone because of its role in diabetes and blood sugar levels.  It also produces several enzymes which are essential to the digestion of our food.  Enzymes help to speed up the biochemical processes – your wash powder utilises enzymes to clean your clothes in the washing machine.  They work like a lock and key attaching to particles, altering them (depending on the function of the enzyme) and then releasing them and going on to the next one.  If our pancreas isn’t producing enough digestive enzymes the time it takes to digest our food slows and we may feel sluggish.

Every day the pancreas produces roughly a litre and a half of pancreatic juice – this is a clear colourless liquid which contains water, salt, sodium bicarbonate and numerous digestive enzymes.  Yes we have bicarbonate of soda in our cooking cupboards (great for baking cakes), its use in the digestive system in as an alkaline buffer to prevent internal damage from the stomach acid in the chyme (food after it has been processed in the stomach).  The bicarb also creates the proper pH so that the digestive enzymes can work more effectively in the intestines.

Did you know that you pancreas produces this in the body?

It is only a small portion of the pancreas which acts as a hormonal gland, as well as insulin,the hormone glucagon (another hormone which has a role to play in sugar metabolism by keeling blood sugars high enough for us to function), somatostatin (a hormone which regulates several other hormone within the body – in the case of the pancreas it works to keep the levels of glucagon and insulin in check.  The somatostatin acts like a feedback loop in the pancreas; remember that almost all biologic processes have a built-in “off switch” like this. ) and pancreatic polypeptide (which also influences our digestive function preventing pancreatic enzymes from being secreted into the gut after a protein meal, fasting and exercise.).  Finally, a few epsilon cells contain the hormone ghrelin, which stimulates our hunger and very often causes us to eat like a bear in a stream of salmon.

It is the collaboration of all our digestive organs that enables us to access the nutrients in our food.  We may eat a healthy diet and even take supplements but our ability to access there nutrients can be affected in several different ways – the first is not having the right tools to aid digestion.  This includes bile to digest fats, having enough enzymes to complete the process of digestion and the secretion of the right levels of hormones.  If there is inflammation within the digestive tract our ability to absorb the nutrients is reduced. Not having enough ‘friendly’ bacteria in our large intestine prevents several nutrients from being digested (those which cannot be accessed in the small intestine). We rely on bacteria in our large intestine to continue to break down our food so that we can then absorb several nutrients which are essential to our health.  Fibre is essential for our digestion and so is the pH of our digestive system otherwise it will not function effectively.

When you look at each of our organs and realise their importance – the sum of each of these individual ‘parts’ far outweighs the whole!  Each of us are unique, the key to good health and wellbeing is to understand your body and listen to it.  Every part of us are made of cells – every one of them communicate, breath, eat and poop – just on a smaller scale. Just like at work when someone is slacking, the extra workload can be taken up… but not for log periods as that’s when things go wrong.  It is true that we should treat our bodies like a temple as every cell is working tirelessly to make us who we are.

Anyway… enough digressing, I will get back to what I wanted to share with you all. Some people have what is called type 1 diabetes, this is where their body, their pancreas doesn’t produce insulin and they are insulin dependant.  This generally occurs early on in life.  But the rise in type 2 diabetes – a disorder where our bodies are becoming resistant to the insulin that is produced generally occurs later on in life due to our actions and decisions in life when it comes down to our diet and lifestyle.  This is a condition which is dependant on the pancreas (as well as numerous other organs, tissues and cells within the body.  It is seen as a lifestyle disorder and therefore by looking after ourselves and caring for our body we can improve and even reverse this.  If you experience type 2 diabetes why not consider seeing a herbalist?  We can support you with your self care by advising on healthy dietary and lifestyle changes as well as support your health with herbal medicine.  Obesity is the major risk factor in decreasing insulin’s effectiveness, and the rise of obesity is the major reason we’ve recently seen diabetes levels skyrocket. There are many problems associated with diabetes, including frequent urination, fatigue, impotence, nerve dysfunction, accelerated arterial aging and even the development of vision problems that can cause blindness.

Pancreatitis is a condition where the pancreas is inflamed, usually caused by toxins, like alcohol, a virus or a blocked duct, draining from the pancreas. The good news is that the problem is averted by avoiding the toxin that may have irritated this sensitive organ or the gallstones that block the duct—overusing caffeine and alcohol are possible culprits. The toughest part about this condition is severe pain. Pancreatitis is caused by a malfunction of the digestive process in which the digestive juices spill back into the pancreas and then into the abdominal cavity and dissolve tissue. That tissue is located right above a big set of nerve cells called the celiac plexus, so it’s an unbearable kind of back throbbing—some of the worst pain people can experience.

Look at your diet and see if you eat the following foods on a regular basis:

• Fish, eggs, and poultry.
• D-fortified cereals and dairy.
• Onions (which contain special cancer-clubbing flavonoids, they are tasty, gourmet-style crunch to food, are a great addition to most sauces and also fill you up with potent nutrients thought to help thwart pancreatic cancer)
• Foods high in flavonoids include: kale, Swiss chard, endive, raw spinach, chives and white beans. Asparagus, apples, buckwheat and tea. Fennel, blueberries, cranberries and carob flour

Be aware that if you have milk in your tea then you are rendering a lot of the flavonoids inert as the tannins in tea bind with the protein in milk.

Do you smoke? Take heart in the fact that the smokers in the study were particularly benefited by high flavonol intake, with kaempferol providing the most protection. That said, smoking still raises your risk of poor pancreatic health and it is always best to look at quitting.

When you exercise the pancreas releases the glucagon hormone, when you have burnt off the stores glucose (sugar) in your muscles and liver this hormone forces you to convert your fat reserves into glucose to be able to continue fueling the exercise that you are doing – so it helps you to break down fat when you have an active lifestyle.

You are aware that the pancreas produces insulin but are you aware of the role that this hormone has on the body?  Insulin helps the body store and use glucose, it is responsible for delivering that glucose (sugar) from the bloodstream into muscle, fat, liver and most other cells so that your body can use it for fuel.  Problems happen when either the pancreas doesn’t make enough insulin or various parts of the body block insulin and prevent it from delivering glucose to those cells.

If when you go to the toilet and your poo floats (called steatorrhea) then your body is having a problem digestive fat  and may be putting strain on your pancreas.

The following can be harmful to the pancreas, the foods should only be eaten in moderation and the lifestyle issues and emotions should be assessed and resolved:

• Animal fats, especially cow’s milk and red meat are harmful to the health of the pancreas. Also refined products, sausages and fried.
• Foods with added chemicals (such as preservatives, colorings, additives, etc.), and refined products (sugar, flour, etc.) block many vital body functions, and damage the functions of the pancreas.
• Smoking
• Drinking alcohol
• Anger, frustration and disappointment are emotions that influence the malfunction of the pancreas.

Helpful herbal remedies in strengthening and stimulating your pancreatic function include gentian, goldenseal, echinacea and cedar berries. Dandelion and olive leaf may also help treat your pancreatitis or improve your pancreatic health. Licorice root has been used to support all glandular functions, including the functions of your pancreas.  Turmeric is an excellent anti-inflammatory herbal medicine which can be easily added to your diet and will benefit the pancreas.

Dandelion root may be a helpful adjunct therapy in the treatment of your pancreatic problems and may support the health and function of your pancreas. Dandelion root may help stimulate bile production and helps cleanse your blood and liver, which in turn decreases the burden on your pancreas. Other organs that may benefit from the use of this herbal medicine include your kidneys, spleen and stomach. Why not dig up the roots, when they are dried and roasted they may an excellent substitute to coffee with no caffeine and all of the health benefits?

Our Gallbladder – do you know what it does?

The gallbladder is a pear shaped organ that is tucked away in your abdomen next to your liver and is around 7-10cm long.  The prefix gall translated means bile which is what this small organ stores after bile is produced from specialist cells within the liver.  Although a small organ it has a huge role to play when it comes to us digesting our food.  Without bile we could not digest fats.  Before you say that it would be a good thing if we couldn’t digest fats, you have to realise that they are essential to our health and wellbeing.

Different organs within our body have different prefered sources of energy.  Our heart prefers fatty acids and poorly accesses carbohydrates as fuel, our kidneys use a blend of fats and carbohydrates,  our liver wouldn’t function without fats and when we eat fat in our diet the liver gets first pick of the fats to enable its important functions within the body and although the brain cannot access energy from fats the metabolic activities of the liver are essential for providing fuel to brain, muscles and other peripheral organs which rely on carbs (glucose).  Also any of you who love to exercise or who are active, our body has stores of glucose within the liver and muscles but when these have been used up (whether this is running, canoeing or whatever your passion) then our fat deposits are then accessed to get the energy required.

The gallbladder acts as a storage vessel for bile produced by the liver. Bile is produced by hepatocytes cells in the liver and passes through the bile ducts to the cystic duct. From the cystic duct, bile is pushed into the gallbladder by peristalsis (muscle contractions that occur in orderly waves). Bile is then slowly concentrated by absorption of water through the walls of the gallbladder. The gallbladder stores this concentrated bile until it is needed to digest the next meal.

Foods rich in proteins or fats are more difficult for the body to digest when compared to carbohydrate-rich foods. The walls of our stomach contain sensory receptors that monitor the chemical makeup of the food which we eat. When these cells detect fats, they respond by producing the hormone cholecystokinin (CCK). CCK enters the bloodstream and travels to the gallbladder where it stimulates the smooth muscle tissue in the walls of the gallbladder.  The contraction of smooth muscle forces bile out of the gallbladder and into further ducts within the digestive system where it breaks the fats into smaller masses for easier digestion.

Gallstones occur when bile, which is normally fluid, forms stones. Gallstones commonly contain lumps of fatty (cholesterol-like) material that has solidified and hardened. Sometimes bile pigments or calcium deposits form gallstones. Sometimes just a few small stones are formed; sometimes a great many. Occasionally, just one large stone is formed.  This condition is excruciatingly painful and symptoms include: extreme tenderness in the upper right abdomen, dyspepsia, flatulence, vomiting, sweating, thirst and constipation.  Prolonged obstruction of the bile ducts can cause jaundice (where the skin turns yellow).  Pain should be evaluated by a competent authority such as a GP or hospital as large stones may require surgery.

About one in three women, and one in six men, form gallstones at some stage in their life. Gallstones become more common with increasing age. The risk of forming gallstones increases with pregnancy, obesity, rapid weight loss, having a close relative with gallstones, diabetes and if you take certain medicines such as the contraceptive pill. Being vegetarian and drinking a moderate amount of alcohol may reduce the risk of forming gallstones.

Herbal medicine is used therapeutically in this condition to increase the flow of bile, disperse wind and reduce the painful spasms experienced.  Herbal medicine can also be used to prevent infection and gallstone formation.

Diet is the number one reason for a poorly functioning gallbladder. Don’t let anyone tell you that diet has no relationship to the gallbladder. Ample research tells us that our diet not only affects every cell in our body but obviously those of digestion. Even before the insulin link to the gallbladder was discovered just a few years ago  many physicians recognized the importance of diet on metabolism:

1) Bad fats – these include the obvious partially hydrogenated “trans” fats but also those refined polyunsaturated vegetable oils that so many think are good to eat – corn, soy, canola, safflower, sunflower, peanut, cottonseed, and grapeseed.  Deep fried foods are especially terrible for your gallbladder. Stick with the good fats please – coconut, eggs, extra virgin oil, fish and flax, butter and heavy cream (moderation) and raw nuts and seeds.

2) Refined carbohydrates – these, along with the bad fats, are where the oxidation (free radical damage) and the inflammation comes from, and it can take its toll on the gallbladder because its effect on cholesterol.  Refined carbohydrates include white pasta, white rice, supernoodles (which are deep fried and therefore 20% fat!!!), white breads etc.  Carbohydrates break down to sugar and therefore sugars should be included in this category – high fructose corn syrup – it’s one of the worst!

3) Smoking – Unhealthy for your entire body and really takes its toll on the gallbladder too.

4) Excess caffeine – yeah too much caffeine can stress out the gallbladder. How much is too much? That depends on the individual. For some it may be three cups of espresso and for another it may be one ounce of chocolate per day. If you’re having gallbladder problems stop all caffeine until it’s better.  People can experience caffeine withdrawals including painful headaches.  If you feel that you need to cut out caffeine do so gradually by eliminating one cup/source each week so that your body becomes accustomed to the accessible levels.

5) Alcohol – again this is individualized but obviously too much alcohol is not healthy for your liver, gallbladder, or the rest of your body, what is more is that alcohol is high in sugar and can increase weight gain as well as impacting on the health of your liver.

6) Apartame (Nutrasweet) and other sweeteners (all of which are neurotoxic and possibly cancer causing) – this one is huge and there seems to be a clinical correlation between people who intake a high amount of diet products and have their gallbladder removed.

7) NSAIDS – and other anti-inflammatories can take their toll on the liver and gallbladder. Other meds can too but NSAIDS more often, especially for chronic users.

8) Birth control pills (BCP), hormone replacement therapy (HRT) and yes even the intrauterine device (IUD) – hormonal regulation and metabolism is a major factor when it comes to the liver and even the gallbladder – that’s why the females who are still fertile are part of the medical risk factor. Oestrogen dominance has a huge impact on the health of the gallbladder. Considering that oestrogen and the mineral copper closely parallel one another, many women have copper toxicity problems due to estrogen dominance and then gallbladder problems because some of those bile salts are copper salts – that’s where the bile gets its green color from – copper! You don’t have to be on The Pill or taking hormones to have a gallbladder problem related to your hormones – it can be from inefficient hormonal detoxification. Guys too – you can have testosterone and oestrogen problems.

If you’re having gallbladder problems and it’s not an emergency situation, (let’s all use common sense here), then the first thing to do is to change your diet and lifestyle and assess your risk factors.

Lemons and beets are great foods for your liver and gallbladder – they help to keep bile healthy and non-viscous. So eating these foods regularly can be beneficial.

During an uncomfortable, “attack” you can try sipping some lemon juice. Take one-half of a fresh squeezed lemon and mix it with about 6oz of water and sip it (don’t gulp it down) over the next 30 minutes. If it works, keep doing it until you’ve received full relief. Ginger works well too for some people, but more for nausea. Try to use real ginger root not those rolled in a lot of sugar. You can add it to a smoothie or juiced drink.

You can also try a cold pack over the area of your gallbladder – the upper right quadrant of your abdomen. Place the cold pack about half way over your ribs and half over the abdomen. Don’t put ice directly on your skin or you may burn – but wrap in a paper towel or put over your clothing. Leave the ice on long enough to get a “numb” feeling and depending on the relief you get from it. If any area of your skin in the upper right quadrant of your abdomen feels warm to the touch, that is exactly where you should try to cool it down.

Obviously with the recommendations here if you keep having to do the same things over and over (ice or lemon juice) then you’re not figuring out the problem and just getting by with temporary relief. If the pain gets worse and worse – either that same day or with each subsequent attack – you should seek medical attention.

If you would like herbal support for your gallbladder health do not hesitate to contact me: http://www.herbsforhealthandwellbeing.co.uk where you can have a full consultation, receive an individualised prescription tailored to your needs and personalised dietary and lifestyle advice.

Brassicaceae – the cabbage family

Here is the last article in the series looking at the different plant families.  The last family which I am going to cover is the cabbage family.  This family is also known as the mustard family as well as Cruciferae (which was the old plant family name).  This older name related to a key identification feature – cruciferae means cross bearing and all of the flowers in this family have four petals which are arranged in the shape of a cross.  The family contains over 330 genera and about 3,700 species and is a medium sized family of economic importance as a lot of our food sources are from this family.  They are mainly herbaceous plants and a mixture of annuals, biennials, and perennials.  Can you think of any plants from this family that you would eat?

Love your food

Some examples of food crops from the brassicaceae family include: cabbage, broccoli, cauliflower, turnip, rapeseed, mustard, radish, horseradish, cress, wasabi, and watercress.  Did you get any right?

Interestingly, six of our common vegetables–cabbage, cauliflower, kohlrabi, Brussels sprouts, broccoli, and kale–were all bred from a single species of mustard, Brassica oleracea. Plant breeders developed the starch-storage abilities of different parts of the plant to come up with each unique vegetable. Commercial mustard is usually made from the seeds of the black mustard (B. nigra) mixed with vinegar.

In addition to their long culinary history, these vegetables are revered because they are filled with vitamins, nutrients, and minerals essential for good health. Many of these vegetables can be eaten when very young and most are relatively easy to grow. It’s not surprising that all of these qualities have led this to be one of the most popular families in vegetable gardens.  Around 40% of all vegetables consumed in Northwest Europe are members of the Brassica family.

Plant Identification

They are a highly uniform group and so Brassicaceae are easily identified by the four petals when in flower.

• They are usually herbaceous in habit, occasionally becoming shrubby.
• Leaves are alternate and either simple or pinnate.
• The distinctive flowers are yellow, white or pinkish/purplish and are usually carried in a spike.They have 2 fused carpels and 6 stamens: usually 4 long, 2 short. They are odourless.
• The fruit is a capsule.
• As you become more familiar with this family, you will begin to notice patterns in the taste and smell of the plants. While each species has its own unique taste and smell, you will soon discover an underlying pattern of mustardness. You will be able to recognize likely members of the family simply by crushing the leaves and smelling them.

All species of Mustard are edible, although some taste better than others. In other words, it doesn’t matter which species of mustard you find. As long as you have correctly identified it as a member of the Mustard family, then you can safely try it and see if you want it in your salad or not.  Which is a good thing as members of this family can be difficult to tell apart.  Most members of the Mustard family are weedy species with short lifecycles like the radish. Look for them in disturbed soils such as a garden or construction site, where the ground is exposed to rapid drying by the sun and wind. The Mustards sprout quickly and grow fast, flowering and setting seed early in the season before all moisture is lost from the ground.

In the Grimsby area you can see Rape escaped, Shepard’s Purse, Charlock, Garlic Mustard, Horseradish, Watercress and Hedge Mustard to name just a few.  Unfortunately in this area the council spray Glycophytes/RoundUp everywhere so please only harvest in your garden (if you don’t use chemicals) or from a designated organic area.

Key medicinal theme: Pungency and stimulation

The chemicals produced by this family are mustard-oil glycosides (glucosinolates) which defend the plants against microorganisms and animals. They can poison livestock if eaten in sufficient quantities and therefore charlock is seen as a troublesome weed on arable land and not an early source of a cabbage like vegetable (cabbages are slow growing whilst charlock is quick).

Brassica plants are particularly rich in glucosinolates (Mustard oil glycosides) and therefore a spicy mustard like taste is characteristic of the family.  The glucosinolates are probably responsible for most of the medicinal actions of the herbs of this family. They are digestive stimulants and respiratory decongestants with antibacterial and antifungal actions.

Externally, they have a rubefacient effect exploited in the use of the mustards and cabbage in poultices for anti-inflammatory effects.  If you have ever breastfed or strained your knee you may have used a cabbage leaf to ease the pain as a poultice.

Members of this family contain factors that may prevent cancers, leave are used for rheumatism and toothaches and seeds can be used for headaches and as a tonic. Mustard oils can cause skin irritation and ulcers from both external application and consumption.  Brassicas are also usually a good source of vitamin C.

Capsella bursa-pastoris is one of the most useful of all herbal styptics / haemostatics. However, this is not an action often seen in other members of the family.  Brassicaceae were only rarely used in folk medicine in the UK. The most frequent uses are for scurvy and as purifying tonics (Nasturtium officinale, Scurvy-grass and Charlock); and for stopping bleeding (Capsella bursa-pastoris only)

Here are some recipes which include broccoli a member of the brassicaceae family:

Broccoli Cheddar Soup

Serves 4-6

Ingredients

• 10 tablespoons of butter
• 1/2 cup tapioca flour
• 3 cups homemade chicken stock, that is hot, or 2 cups stock and 1 cup dry white wine
• 1 cup of cream, or whole milk
• 2 teaspoons Dijon mustard
• 2 teaspoons sea salt
• 1 1/2 teaspoons tarragon
• 1/2 teaspoon freshly grated nutmeg
• 1 large onion cut in half
• 3 cloves garlic, cut in half
• 6-8 cups of broccoli, florets and stalks chopped into small pieces(3-4 stalks)
• 4 cups extra sharp cheddar, plus extra to use as a garnish (or a mixture of mild and sharp cheddar)

Directions

1. Add the butter to a large chef’s pan over medium high heat until melted.
2. Add the flour and stir with a whisk for a few minutes. Once it’s well incorporated slowly whisk in 1 cup of hot broth at a time, adding the wine last if you are using it. Whisk until smooth and all the liquid has been added.
3. Turn up the heat, bring to a boil. Add the onion halves and garlic pieces and cook 10 minutes. Remove from heat and stir in cream, Dijon, tarragon, salt and nutmeg.
4. Meanwhile in another pot steam the broccoli until tender. While the broccoli is steaming, shred the cheese. Remove onion and garlic pieces from the soup base and add the broccoli. Take about 1/3 of the mixture and blend it in a food processor or blender. Return to the pot and add 4 cups of cheese. Stir to melt the cheese. Add extra cheese to individual bowls.

Broccoli Casserole

Serves 4-6

Ingredients

• 1 – 1 1/2 pounds fresh organic broccoli, lightly steamed and chopped
• Butter
• 2 cups cultured sour cream
• 2 cups grated New Zealand Cheddar
• 2-3 pastured eggs
• 2-3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Sea salt and black pepper to taste
• 1/2 -1 cup sautéed sliced mushrooms (optional)
• Juice of half a lemon (optional)
• Several splashes of fish sauce (optional)

Directions

1. Butter a 9 x 13 inch casserole dish. Preheat oven to 400 degrees.
2. Mix together the broccoli, sour cream, cheddar, eggs, garlic, paprika, basil, oregano, salt, pepper and if using the mushrooms, fish sauce and lemon juice.
3. Place the mixture in the casserole dish. Bake 30 minutes.

Nourishing Broccoli Salad

Serves 4-6

Ingredients

• 2 heads of broccoli, stem peeled and cut into small pieces, as well as florets cut into small pieces, blanched in boiling water for 3 minutes, drained and rinsed under cold water until steam has dissipated.
• 1/2 a red onion, sliced thin
• 2-4 scallions, thinly sliced
• 1/2 cup cheddar cheese, cut into small slivers
• 8 pieces of bacon, cooked crispy and crumbled

Dressing

Ingredients

• 1 cup sour cream
• 1 Tbsp. lemon juice
• 3 Tbsp. olive oil
• 2 Tbsp. raw apple cider vinegar
• 2 garlic cloves minced
• 1/3 cup minced fresh parsley
• Salt and pepper to taste

Directions

1. Whisk all dressing ingredients together in a small bowl.
2. Mix all salad ingredients together and toss with the dressing. Let sit for 30 minutes for flavors to meld together.
3. Enjoy at room temperature or chilled. This salad can be prepared up to a day in advance.
4. Don’t forget to take this to the next picnic you are headed to this summer!!

Crocodile Nuggets

Serves 4

Ingredients

• 3 cups finely shredded, raw or cooked vegetables (I used a mixture of
• broccoli, carrot, cabbage and cauliflower)
• 4 cups finely ground, cooked chicken or turkey
• 4 cups breadcrumbs or cooked rice, or ½ cup coconut flour
• 3 Tbs nutritional yeast or 2 cups shredded cheese, if not dairy-free
• 6 eggs, beaten, egg replacer or 1½ cups leftover mashed potatoes
• 1 tsp garlic granules or powder
• 1 tsp salt
• 1/2 tsp dry mustard powder
• 1/2 tsp onion powder

Directions

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. Combine all of the ingredients in a large bowl and mix until well combined. Add some extra breadcrumbs if the mixture is too wet, or add an extra egg if the mixture is too dry to stick together.
3. Shape the mixture into patties. I used a 2-ounce cookie scoop to make it quick and uniform. Place on the cookie sheet.
4. Bake for 15 minutes per side or until lightly browned. Serve with ranch dressing, carrot sticks & celery sticks.

To freeze, place the patties in a single layer on a sheet pan and freeze until solid, then transfer to a zip-top bag or container. They freeze well for up to a month.

Broccoli and Potato Frittata

Serve 2-4

Frittatas are a wonderfully quick way to prepare a hot and nutritious dish out of minimal ingredients. When I found myself with a bit of leftover broccoli and leftover fried potatoes, frittata seemed the perfect dish.

Ingredients

• Leftover fried potatoes
• Leftover steamed broccoli
• 3 or 4 eggs
• 1 cup milk, water or ½ milk, ½ water
• Optional addition: Up to 2 cups shredded cheese
• Healthy oil for cooking

Directions

1. Turn your broiler on. In a skillet, over medium heat, warm the potatoes and broccoli in a bit of oil. Meanwhile combine the eggs and milk until the eggs are well beaten.
2. When the potatoes and broccoli are warm add a little additional fat and then position them so they cover the bottom.
3. Pour the egg mixture over the vegetables. Use a knife to wiggle the eggs in to allow the eggs to spread evenly.
4. Allow to cook undisturbed for a few minutes so the bottom will begin to set up. Then using your spatula go around the edges of the egg and lift it slightly allowing the uncooked parts to run under the lifted part. Continue to do this until the egg is mostly set.
5. Then carefully move the egg dish under the broiler. This will allow the top of the eggs to finish cooking. It only takes a few minutes so keep a close eye on it. The eggs will puff up and be a gorgeous tan when done. Remove from oven.
6. Cut in wedges and serve. This is delicious topped with fresh sour cream.

Gluten-Free Broccoli Cheese Soup

Ingredients

• 8 TBL butter (from grassfed cows)
• 1 organic onion, diced
• 2 organic carrots, diced
• 2 ribs organic celery, diced
• 3-4 cloves garlic, smashed, diced
• 8 cups of organic broccoli florets and stalks chopped into small pieces(4-5 stalks)
• Unrefined sea salt and freshly ground pepper to taste
• ¼ tsp white pepper
• 2 1/2 cups homemade chicken stock/broth
• 1 cup dry white wine (or additional cup stock)
• 1 cup of raw cream or crème fraiche (from grass-fed cows)
• 1 teaspoon dijon mustard
• 1/2 teaspoon freshly grated nutmeg
• 3 cups extra sharp grass fed cheddar

Directions

1. Add the butter to a large stock pot over medium high heat until melted. Add onions, carrots and celery and sauté until onions are translucent, about 5 minutes. Add garlic and sauté until fragrant, about 2 minutes.
2. Add broccoli and stir to coat well with butter. Cook about 5 minutes, stirring occasionally. Season with salt and pepper.
3. Add broth and optional wine. Turn up the heat, bring to a low boil. Turn down to a simmer and cook covered (with lid on) until broccoli pieces are soft (roughly about 15 minutes).
4. Remove from heat. With an immersion/stick blender, puree soup to desired consistency, or process in a regular blender, in batches, taking care not to burn yourself . Return to pot, off heat, stir in cream, dijon, nutmeg and cheese. Stir to combine and melt cheese. Taste and adjust seasonings.
5. If soup needs to be reheated, reheat slowly and do not allow it to come to a boil. Serve immediately.

On GAPS? If you use creme fraiche and cheddar cheese, this soup is GAPS friendly, as long as you tolerate dairy. Double check the ingredients on your dijon mustard to make sure it’s GAPS legal, or simply omit.
Vegetarian? Just sub veggie broth for the chicken broth.
Basic Stir Fry

Serves 2 and then some depending on how many vegetables you use (leftovers!!)

Ingredients

• 1/2 cup quality stir fry beef
• A truck load of chopped up veg Including things like:
• bok choy
• mushrooms
• peppers
• onions
• broccoli
• eggplant
• zucchini
• green beans
• baby corn
• 1 – 2 tsp gluten free tamari
• Optional: sesame seeds, unrefined sesame oil, and green onions
• Brown rice

Directions

1. Chop up your veggies and meat
2. Saute the meat and veggies on medium heat with a bit of virgin coconut oil.
3. Put your serving on plate and add the tamari after cooking rather than during (because it seems like the taste gets lost in cooking and you have to add more and more and more).
4. Serve with 1/2 cup of brown rice if you wish.
5. Top with sesame oil, sesame seeds, and green onions if desired!