Archive for year: 2014
Do You Do This Health & Beauty Ritual?
The ancient concept of Oil Pulling is enjoying somewhat of a renaissance in the modern health movement. The concept is a simple enough; you use a high quality, plant based oil (i.e. coconut oil) as a ‘mouthwash’ for between 15 and 20 minutes. But are there more benefits to this tradition than you might expect?
The practice of Oil Pulling originated in India thousands of years ago. It is mentioned in ancient Ayurvedic texts, first referred to as Kavala Gandoosha or Kavala Graha. It is used mainly for improving oral health; it has been proven to cut through plaque and toxins in the mouth very effectively. It is also a natural teeth whitener, and has a profound impact on halitosis – whilst more serious conditions such as mouth ulcers, bleeding gums and even gingivitis have been treated using Oil Pulling.
However, research a little further, and you will find that Oil Pulling can be used as a detoxifier not just for the mouth, but for the whole body. Oil Pulling has been shown to benefit troublesome skin conditions, such as eczema and acne, as well as hormonal imbalances – particularly those associated with the thyroid gland. Look a little further again, and you’ll find people who have used Oil Pulling to treat bacterial infections, breathing difficulties and to improve their kidney function. The practice is now attracting plenty of attention, especially from Holistic Practitioners, due to the wide range of conditions it has been shown to improve.
How to Oil Pull
If you’re interested in trying out Oil Pulling for yourself, it’s a very simple (albeit relatively time consuming) practice to follow. Select a high quality, cold pressed oil; extra virgin olive oil, avocado oil and sesame oil are all great choices, but personally, I opt for melted coconut oil. Its antimicrobial powers are already proven, there’s always some in my cupboard, and I love the taste!
Take 1 – 2 tbsp of the oil in your mouth, and swish for 20 minutes. According to research, this time period is crucial. Any shorter, and there is not adequate time to break down the toxins and bacteria. Any longer, and these toxins may be reabsorbed into the body. 20 minutes may seem like a fairly long time, but it goes pretty quickly if you incorporate it with other tasks, such as a leisurely morning walk. Just try not to bump into anyone who wants to chat along the way! Once the 20 minutes are up, rinse well with warm water before brushing as normal.
Ideally, this process should be repeated at least three times per week for best results. Due to the powerful detoxing effects oil pulling has on the body, some people have reported symptoms of a detox reaction during their first few days of Oil Pulling. These symptoms are pretty rare however, and don’t seem to reach any further than sinus problems (such as congestion) and minor headaches.
The Best Times to Practise Oil Pulling
While oil pulling can be done at any time of day, many practitioners suggest doing it first thing in the morning on an empty stomach. This is because your body has spent the night detoxifying and releasing toxins into the oral cavity. Swishing oil first thing helps capture and remove these toxins before food or drink is introduced. It’s also a peaceful way to ease into the day, and can be part of a mindful morning routine.
Some people also choose to oil pull before bed, believing it aids oral hygiene overnight. However, if you're pressed for time or can't handle 20 minutes in the morning, doing it later in the day is still beneficial. The key is consistency rather than the exact time of day.
What Oil Should You Use for Oil Pulling?
The type of oil you use can affect your experience and the results. Coconut oil is a popular choice, largely due to its antimicrobial properties and pleasant taste. It contains lauric acid, which has proven antibacterial and antifungal qualities. Sesame oil, used traditionally in Ayurvedic practices, is another excellent option and has been studied for its effects on reducing plaque and improving gingival health.
Sunflower oil is also occasionally used, though it's not as common within the Paleo community. Cold-pressed oils are ideal, as they retain more of their natural nutrients and active compounds. Make sure the oil is high quality, unrefined, and organic where possible to avoid introducing unwanted chemicals or processing by-products into your body.
Common Mistakes to Avoid When Oil Pulling
Though oil pulling is a relatively straightforward practice, there are a few mistakes beginners often make:
- Swallowing the oil: It’s critical not to swallow the oil once it’s been swished. It contains bacteria, toxins, and debris that you’re trying to eliminate.
- Spitting into the sink: Especially if you’re using coconut oil, it can solidify and clog your pipes. Always spit into the bin instead.
- Pulling for too short a time: Less than 15 minutes won’t allow the oil to fully emulsify and bind with the toxins.
- Skipping regular brushing: Oil pulling should complement, not replace, standard oral hygiene practices like brushing and flossing.
Supporting Your Body During Detox
If you do experience minor detox reactions such as headaches or sinus pressure in the first few days, this may be your body adjusting. Supporting your system during this time can ease the transition. Drink plenty of filtered water, eat nourishing whole foods, and consider taking it easy on caffeine and alcohol. Some also find that pairing oil pulling with other gentle detox strategies, like dry body brushing or herbal teas, enhances results.
Scientific Studies and Evidence
While many advocates swear by oil pulling, it's worth noting that large-scale scientific studies are limited. That said, smaller studies have shown promising results. For instance, a 2008 study published in the Indian Journal of Dental Research found that oil pulling with sesame oil significantly reduced plaque-induced gingivitis. Another 2011 study demonstrated that coconut oil pulling reduced Streptococcus mutans, one of the primary bacteria involved in tooth decay, within two weeks.
Though more research is needed to validate broader health claims, the current evidence supports its role in oral health. At the very least, it's a natural and inexpensive complement to a wellness routine.
Can Oil Pulling Help With Bad Breath?
One of the most commonly cited benefits of oil pulling is its ability to reduce or eliminate halitosis. Unlike mints or sprays that merely mask bad breath, oil pulling tackles the root causes by removing odour-causing bacteria and food particles from the mouth. Regular oil pulling has been shown to be just as effective, if not more so, than traditional mouthwashes containing chlorhexidine – and without the chemical aftertaste or risk of staining teeth.
Incorporating Oil Pulling Into Your Paleo Lifestyle
For those already living a Paleo lifestyle, oil pulling fits in seamlessly. The practice honours ancestral wisdom and relies on natural, minimally processed ingredients. It supports the core tenets of Paleo by avoiding synthetic chemicals and focusing on what the body was designed to do. You may already be using coconut oil in your cooking or skincare – this is just one more way to benefit from it.
As with any health habit, it works best when it's part of a bigger picture. Combining oil pulling with nutrient-dense food, stress reduction, movement, and sleep creates a powerful foundation for health. Consider it one more tool in your kit, especially if you're working on improving digestion, immune function, or oral hygiene.
Can Children Oil Pull?
Oil pulling can be safe for children, but only once they are old enough to understand not to swallow the oil. For younger children, a full 20-minute session might not be realistic, but even a few minutes can still be beneficial. Always supervise closely and start with a teaspoon rather than a full tablespoon of oil. Choose an oil with a mild taste, such as coconut or avocado, to make the process more palatable.
Is Oil Pulling Worth Trying?
If you're curious and enjoy experimenting with natural wellness practices, oil pulling is certainly worth a go. It’s low-cost, minimally invasive, and could have noticeable results for your oral health. Many people report brighter teeth, fresher breath, and a cleaner mouth feel after just a few sessions. Others notice subtler changes in digestion, sinus clarity, or skin condition over time.
It may not be a miracle cure for every ailment, but as part of a holistic health regime, it can play a valuable role. Like any wellness ritual, the key is consistency and listening to your body.
Have You Tried It Yet?
If you’re new to oil pulling, start slowly – perhaps just twice a week to begin with – and monitor how you feel. Keep a journal of any changes you notice, even small ones. Everyone’s body is different, and what works well for one person may need adjusting for another.
I’d love to hear from you if you’ve had experiences with oil pulling, whether it’s transformed your oral health, cleared up your skin, or simply become a peaceful way to start your day. Let me know in the comments below!
Spicy Paleo Beef Rajma with Aubergine
Back when I followed a Standard American Diet (SAD), one of my favourite curries was Rajma. This spicy, fragrant vegetarian dish traditionally features kidney beans as the main ingredient. However, since beans are not allowed on the Paleo diet, I wanted to recreate the delicious, heady flavours of Rajma in a healthier, bean-free way. Consequently, this led to the creation of my Spicy Beef and Aubergine Rajma, which perfectly captures the essence of the original dish without the beans.
After perfecting the spice blend, I chose beef as the protein for this dish, as it adds a richer flavour compared to the kidney beans. Additionally, I included aubergine to mimic the texture of beans. I believe I have finally nailed the beanless Rajma – but I'll let you be the judge of that!
Recipe: Spicy Beef and Aubergine Rajma
This Spicy Beef and Aubergine Rajma is a delightful Paleo-friendly twist on the classic Indian dish. Enjoy the rich, fragrant flavours without the beans, making it a perfect grain-free and dairy-free dinner option.
Servings: 4
Calories: 350kcal
Cost: 20
Equipment
- Large cooking pot
- Pestle & Mortar
Ingredients
- 2 tsp Coriander seeds
- 2 tsp Cumin seeds
- 1 tbsp Ghee / coconut oil
- 2 Onions finely chopped
- 6 Garlic cloves peeled
- 5cm piece Ginger peeled
- 4 Red chilli peppers deseeded and chopped
- 2 tsp Garam masala
- 1 tsp Turmeric
- pinch Salt
- 1 400g can Chopped tomatoes
- 500g Beef diced
- 2 medium Aubergines diced
- handful Fresh coriander chopped
Instructions
- In a large cooking pot, lightly toast the coriander and cumin seeds for about 2 minutes. Grind them into a powder, then set aside.
- Next, raise the heat of the pot to medium and add the ghee or coconut oil. Fry the onions for around 5 minutes until they soften.
- Meanwhile, use a mortar and pestle to crush the garlic cloves with the ginger and chilli, forming a paste. Add a touch of olive oil if needed.
- Add the garlic-ginger-chilli paste to the onions and sauté for a couple more minutes. Then, add the toasted cumin and coriander, along with the garam masala, turmeric, and salt. After a minute, pour in the chopped tomatoes and around 200ml of hot water. Stir well.
- Add the diced beef to the pot, cover, and cook on medium heat for about 20 minutes.
- Remove the cover, stir the mixture, then add the diced aubergine. Return the lid to the pot and cook for another 15 minutes.
- Finally, garnish the dish with fresh chopped coriander before serving.
For more delicious Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! Let us know how you enjoyed this Spicy Beef and Aubergine Rajma in the comments below. Happy cooking!
By creating this dish, you can enjoy a rich and satisfying meal that aligns with your Paleo lifestyle. Moreover, the combination of beef and aubergine provides a delightful texture and flavour that closely mimics the traditional Rajma, without the use of beans. This dish is ideal for those looking to maintain a grain-free and dairy-free diet while still indulging in hearty and aromatic Indian cuisine.
Try this recipe out and share your experience with us. We always love to hear how our readers are enjoying our recipes and any tweaks you might have made to suit your personal tastes. Furthermore, stay tuned for more Paleo-friendly twists on classic dishes and more culinary inspirations!
Why This Beef Rajma Works So Well on a Paleo Diet
Traditional Rajma is a staple comfort food across North India. It's filling, rich in flavour, and typically made with red kidney beans simmered in a spiced tomato-based gravy. However, for those of us following a Paleo diet, beans are off-limits due to their antinutrient content and potential to cause digestive distress. This is where this Paleo Beef Rajma really shines—it captures all the warmth and complexity of the original without compromising your dietary choices.
Beef, when slow-cooked with the right balance of Indian spices, becomes wonderfully tender and flavourful. It takes on the role of the kidney beans not just as a source of protein but also as the main element that soaks up the robust curry flavours. Aubergine, with its creamy texture when cooked down, makes a surprisingly effective substitute for beans, giving the dish a satisfying mouthfeel while keeping it entirely bean-free.
What Makes This a Go-To Paleo Curry?
This Spicy Beef Rajma ticks all the right boxes for Paleo eaters. It’s grain-free, legume-free, and dairy-free, and it uses clean, whole ingredients. There’s no need for thickeners, additives, or shortcuts—just real food, cooked slowly and lovingly. The ghee or coconut oil provides healthy fats that support satiety and flavour, while the fresh ginger, garlic, and chillies give the dish that signature Rajma kick.
And unlike many Indian takeaways or pre-made sauces, this dish contains no sugar, no hidden soy, and no seed oils. It’s about as clean as it gets.
Customising Your Beef Rajma
One of the best things about this Paleo curry is how adaptable it is. You can easily tailor the spice level to suit your preferences. Like it hotter? Add extra fresh chilli or even a pinch of cayenne. Prefer a milder heat? Reduce the chilli count and opt for a mild garam masala blend.
If you’re short on beef, you could use lamb, goat, or even game meats such as venison for an equally rich and delicious result. You can also switch out aubergine for courgette or mushrooms, though these will offer slightly different textures.
To bulk out the meal without adding grains or legumes, consider serving it with:
- A generous helping of cauliflower rice
- Mashed sweet potato
- Sautéed greens like kale or spinach
- A side of roasted pumpkin or butternut squash
These Paleo-friendly sides round out the meal beautifully while keeping it fully compliant.
Cooking Tips for the Best Paleo Beef Rajma
- Brown your beef pieces well before simmering. This adds an extra layer of flavour that really enhances the final result.
- Cook your spices in oil (also called “tempering”) before adding liquid. This releases their essential oils and ensures maximum aroma and depth.
- Don't skimp on the garlic and ginger. These are core to that traditional Rajma flavour and really elevate the dish.
- Use ripe, flavourful tomatoes or good-quality tinned chopped tomatoes. The acidity and sweetness form the backbone of the sauce.
- Let it rest. Like most curries, this dish tastes even better the next day. If you have the patience, let the flavours deepen overnight.
Nutritional Benefits of This Paleo Rajma
This Beef Rajma isn’t just delicious—it’s also packed with nutrients:
- Beef is an excellent source of high-quality protein, iron, zinc, and B vitamins, all essential for energy and immune function.
- Aubergine provides fibre, antioxidants (particularly nasunin), and a small amount of potassium.
- Tomatoes are high in lycopene, which has been linked to heart health and skin protection.
- Ginger and garlic offer anti-inflammatory and antimicrobial properties, making this curry a comforting choice when you're feeling run down or need an immune boost.
For those following a lower-carb version of Paleo, the balance of vegetables and protein in this recipe makes it easy to stay within your macro goals without missing out on flavour.
Batch Cooking and Freezer-Friendly
This dish is perfect for batch cooking. Double or triple the recipe, and you’ve got multiple meals sorted for the week ahead. It keeps well in the fridge for up to four days and freezes beautifully. Just cool it completely before transferring to airtight containers or freezer bags. When reheating, add a splash of water or bone broth to help loosen the sauce and restore its original consistency.
A Modern Paleo Take on a Cultural Classic
What makes Paleo food so exciting is the way it allows you to revisit favourite dishes from your past—often with a little creativity and a whole lot of flavour. This Paleo Beef Rajma is a celebration of that. It honours the spices and comfort-food essence of the original while fully embracing the principles of real, whole-food cooking.
Whether you’re a long-time Rajma lover or trying it for the first time in this meat-based version, this dish is sure to become a repeat feature in your Paleo meal planning.
What Our Readers Say
We’ve heard from many readers who’ve tried this dish, and the feedback is overwhelmingly positive. Some have added spinach for extra greens, others have used leftover slow-cooked beef or lamb. One reader even turned it into a thick soup by adding extra broth and simmering it down further—delicious!
If you do give this recipe a try, we’d love to hear from you. Leave a comment below with your tweaks, variations, or even photos of your final dish. Sharing your experience not only helps others, but it inspires us to keep creating and refining new Paleo recipes.
Which Fats & Oils Do You Actually Use?
All of the Paleo blogs you read rave about Coconut oil – but is this the fat people really use? I asked the followers of my Facebook page The Paleo Network this exact question:
Which fat and oils do you use?
And with over 300 mentions of different fats and oils, guess which was the most popular?!
That’s right – Coconut Oil with 48% of all the votes!
Unsurprisingly, Olive Oil was the second most popular at almost 12%, followed by butter, Ghee, Bacon Fat, Avocado, Lard, Tallow then Duck Fat. Less popular, with a few mentions were Grape Seed Oil, Walnut, Dripping, Macadamia Oil, Chicken Fat, Hemp Oil, Oil, Rice Bran and Safflower Oil – see the full list below:
- Coconut Oil 48.0%
- Olive Oil 11.7%
- Butter 9.0%
- Ghee 7.7%
- Bacon Fat 7.0%
- Avocado Oil 5.3%
- Lard 3.0%
- Tallow 2.0%
- Duck Fat 1.3%
- Grape Seed Oil 1.0%
- Walnut 1.0%
- Dripping 0.7%
- Macadamia Oil 0.7%
- Chicken Fat 0.3%
- Hemp Oil 0.3%
- Palm Oil 0.3%
- Rice Bran 0.3%
- Safflower Oil 0.3%
Temperature?
A lot of people were quick to point out that they are very careful to choose their oil/ fat carefully depending on temperature (for instance, saying that they only use olive oil at low temperatures or over salads, and use coconut oil for cooking at higher temperatures)
• Organic cold pressed Coconut high temps and anything lower than 350 I use olive oil
• Coconut, ghee, bacon fat, and at low temps (like my oven roasted tomatoes) I use flavoured olive oil.
• Don't cook with olive oil at high temps!!
• Coconut oil for cooking olive oil for salads
• Don't use anything that is liquid at room temperature as when it gets heated to a certain temperature they turn into hydrogenated fat… Use anything that is solid at took temperature as the compounds are more stable… Use raw organic coconut oil or organic butter
• Coconut oil and ghee depending on what im cooking Olive Oil for salads.
• Is grape seed oil acceptable? I like it as an alternative for high temps.
Experimentation
There were also a lot of you who have a favourite oil, but expressed an interest in trying a new oil, or even rendering your own:
• I'm going to try ghee
• I might try some goose fat
• Heard of walnut but haven't tried it yet.
• I do want to try making ghee.
Quality
Quality is clearly a high priority to everyone, pretty much everyone pointed out they use grass-fed butter, or Extra Virgin Olive Oil. There were a lot of comments like this one:
• All either organic or from pastured/free range animals.
Taste
A lot of people just hate the taste of coconut oil too… it’s definitely worth trying it in different dishes, and also trying other brands. Whilst refined coconut oils don't have the coconutty taste – they are refined oils, so not ideal…
• My partner dislikes coconut flavor. Does it taste very coconutty?
• Is there a coconut oil that doesn't have a strong flavour or does all coconut oil make everything you're cooking coconut flavoured …. ?
• I don't like coconut but coconut oil doesn't really taste of it. I don't mind chicken fish or eggs with coconut oil but not red meat
The Right Fats for the Right Job
It’s clear from the poll that coconut oil dominates Paleo kitchens—but there’s a much bigger conversation to be had about fats and oils. Not all fats are created equal, and depending on how you’re cooking, storing, or sourcing them, they can either support your health or become a hidden cause of inflammation. Knowing the differences between these fats—how they behave under heat, how they’re processed, and what nutritional value they bring—is essential for a truly optimal Paleo approach.
Smoke Points: Why Temperature Matters
One of the most important factors in choosing a cooking fat is its smoke point. This is the temperature at which the oil begins to break down, releasing harmful compounds and creating a burnt or bitter taste. Oils high in polyunsaturated fats (like sunflower or safflower oil) have relatively low smoke points and are prone to oxidation, which is why they’re avoided in Paleo cooking altogether.
- Coconut oil: Smoke point around 175–200°C depending on refinement. Great for medium to high heat cooking and baking.
- Ghee: Very high smoke point (~250°C). Perfect for frying, sautéing, and roasting.
- Olive oil: Extra virgin has a smoke point around 160–190°C. Best for drizzling over cooked foods or low-heat applications like slow roasting.
- Avocado oil: Exceptionally high smoke point (up to 270°C). One of the best all-purpose fats for high-heat cooking.
- Butter: Moderate smoke point (~150–175°C). Adds excellent flavour to pan-cooked dishes, but can burn easily.
Understanding when and how to use each fat can help maximise flavour and nutrient retention while avoiding the harmful effects of overheating fragile oils.
Animal Fats: Rediscovering Traditional Wisdom
In pre-industrial times, people cooked primarily with rendered animal fats—like lard, tallow, duck fat, and dripping. These fats are highly stable, rich in fat-soluble vitamins, and align well with a Paleo or ancestral eating template. Plus, they’re a sustainable choice if you’re nose-to-tail eating and rendering fats from animals you already consume.
- Lard: Rendered pork fat, mild in flavour, ideal for frying or making flaky crusts (for primal pies!).
- Tallow: Rendered beef fat, perfect for deep frying or roasting root vegetables.
- Duck fat: Decadent and delicious, duck fat is perfect for crisping up roast potatoes or cooking greens.
When sourcing animal fats, the same rule applies: quality matters. Always choose fats from pastured or grass-fed animals to avoid residues from hormones, antibiotics, and poor diets.
Cold-Pressed vs Refined Oils
Another key distinction is how your oil is extracted. Cold-pressed or unrefined oils are mechanically pressed without heat or chemicals, preserving their nutritional integrity. Refined oils undergo high-heat and chemical processing, often bleaching, deodorising, and stripping the oil of antioxidants and flavour.
That said, some refined oils—like expeller-pressed avocado oil—are relatively stable and suitable for cooking. But in general, the more natural and less processed, the better. Choose oils in dark glass bottles to protect against oxidation, and store them in a cool, dark place to extend their shelf life.
Balancing Omega-3 and Omega-6
It’s not just about which fat, but about your overall fat profile. The modern diet is overwhelmingly skewed towards omega-6 fats (from vegetable oils and processed foods), which promote inflammation when not balanced by sufficient omega-3 intake. The Paleo diet, when followed properly, helps restore this balance by prioritising omega-3-rich foods like grass-fed meat, wild-caught fish, and certain fats like flaxseed and walnut oil (used raw).
For everyday use, prioritise monounsaturated and saturated fats like:
- Coconut oil
- Olive oil (for cold use)
- Avocado oil
- Ghee and butter (if tolerated)
And aim to limit or completely eliminate:
- Soybean oil
- Canola oil
- Corn oil
- Safflower and sunflower oils (unless cold-pressed and used raw)
Flavour, Preference & Flexibility
Let’s not forget the importance of flavour. Some fats—like coconut oil—have strong taste profiles that don’t work in every dish. This is where having multiple options can be useful. Avocado oil is nearly flavourless, making it ideal for baking or when you don’t want to affect the dish’s overall taste. Ghee has a rich, nutty flavour that complements Indian, Middle Eastern, and roasted vegetable dishes beautifully. Duck fat is luxurious but might overpower delicate ingredients.
And of course, personal preference matters. Some people simply don’t enjoy the taste of certain fats. If you’re struggling with coconut oil, try a deodorised version (but not hydrogenated), or use it in recipes with strong flavours like curry or chilli where the coconut note is less noticeable.
Rendering Your Own Fats
One of the most empowering things you can do in the kitchen is render your own fats. Not only does this ensure the quality of the fat, but it also supports a more sustainable, less wasteful way of eating. You can render tallow from beef suet, lard from pork back fat, or even chicken fat (schmaltz) from leftover skins and trimmings. Store your rendered fats in glass jars in the fridge and use them as needed—they’ll last for months.
Tips for Fat Success in a Paleo Kitchen
- Rotate your fats for nutrient variety.
- Use ghee or tallow for high-heat cooking like frying or roasting.
- Use extra virgin olive oil or walnut oil for salad dressings and dips.
- Store oils in dark bottles in a cool place to prevent rancidity.
- Always avoid hydrogenated or highly processed vegetable oils.
Final Thoughts
Whether you're a coconut oil devotee or just branching out into tallow and ghee, understanding the roles of different fats can take your Paleo meals to the next level. It’s not about sticking to one “perfect” fat—it’s about matching the right fat to the job, prioritising quality, and making flavour and nutrition work together in your kitchen.
So, what fats are your go-to staples—and which are you curious to try? Let us know in the comments below!
MTHFR – say what?
If you've been following my series on investigating my inability to lose weight, you’ll have read about my blood test results last week. (Catch up on the other posts in the series Can't lose weight, getting answers , dexa body scan , slow metabolism and blood test results). Well, the other component to those test results was the genetic results…
I knew these results were fine too, as I’d scanned through them when they arrived in the post and didn't see any words like “fault” or “mutation”. Wrong again. That innocuous word “heterozygous” in the results column, does not mean “nothing to see here, move on!”
Introducing MTHFR…
One of the gene sequences they tested for was the gene MTHFR (methyl-tetrahydrofolate reductase). Yep, I'd never heard of it either. There are more than 50 known MTHFR variants, and they seem to only test for a few of these (with 677T and 1298C being the most common). It turns out I am heterozygous for MTHFR 1298C. Heterozygous means I have one affected gene and one normal gene, whereas homozygous would mean both genes are affected. Being heterozygous, it’s quite possible I could have no issues whatsoever, but having looked through the list of symptoms and seeing pulmonary embolisms feature, it’s clear I am affected by this mutation.
Having had two unexplained “random” pulmonary embolisms and none of the risk factors (as I wrote about recently) I am shocked and upset that this was not uncovered before. I had the genetic tests before and didn't see them myself, but was told they were fine. It’s clear to me now that they would only have told me if I has a homozygous result!
The MTHFR enzyme works in a process called the methylation pathway, and basically seems to explain why my B12 (and therefore Iron) are so low, as a mutation means B vitamins aren't processed properly. I'm no scientist, so I highly recommend reading this excellent MTHFR website. The treatment is to take B12 supplements, but in the active form of Methyl B12, and I've also started taking another supplement called “Methyl-Guard Plus” that works with the B12. Luckily iherb sell both, so I was able to get them and start taking them quickly.
Interestingly fortified folic acid or folate foods have a further detrimental effect on this pathway and are to be strictly avoided as you’re not able to process they folic acid. The folic acid then has no where to go, so causes inflammation and increased homocysteine levels. I can’t help wondering how many expectant mothers diligently taking folic acid also have MTHFR mutations and are doing a lot more damage than good with these well intended supplements…
In a few weeks time I'm going to have a repeat of all of the tests (and a few extra) to see how the treatment and supplements have been working. Depending on the results I'm also going to look into having further testing into some of the other 50 known MTHFR variants. After my Pulmonary Embolism experience I want to know as much as I possibly can about my health and genetics, to avoid that ever happening again.
How is this related to my weight?
On the surface, it’s not completely clear – there is just so much going on. But given how many things seem to be linked, the doctor and naturopath seemed to think it likely that this is all related to my weight. If things aren't working properly, it makes sense that my bodies process for fat loss is not efficient either. And now that I have several biochemical reasons as to why I am so frequently tired – perhaps this is also related to my low metabolism? A low metabolism must have a significant bearing on weight loss…
Have you had genetic testing? What did you find out – and what have you done about it since finding out?
The Blood Test Results Are In… Here’s What I Found
If you've been following my series on my weight loss struggle – and discoveries, you’ll have read how I’ve struggled to lose weight (despite my paleo diet and exercise), the tests I had done and experts I saw, my DXA body scan and how wildly out my metabolism turned out to be. This week it’s time for the results of those tests!
In Australia the test results all seem to be delivered to you at home – which is great as you don’t have to wait until your next appointment to get the results from your doctor.
Because I’d had genetic testing and various other tests, they all arrived at different times. The blood tests show your result, against a reference range which shows the range of average results they receive. This is great, but who tends to have blood tests? People who aren't well. So in theory this means you’re comparing your results to people who aren't in optimal health, which is perhaps not an ideal marker…
I quickly saw from my results that my SHBG (Sex hormone-binding globulin) result looked high, so distracted myself by researching this. Apparently a high result means the SHBG binds with testosterone, which means a low free testosterone count. Everything else looked fine, to my didn't-go-to-medical-school-mind, so I assumed the problem was hormonal and eagerly awaited my appointment to see what the doctor would suggest to remedy this.
I didn't get the result from the stool samples sent to me at home, but I knew that test was a complete waste of time, so wasn't worried about that….
The doctor’s surgery
My doctor’s appointment finally came round and I knew exactly what we were going to talk about. The SHBG result and how to change it.
I couldn't have been any more wrong.
Blastocystis hominis
I was completely floored when she said “You have a parasite, you must be exhausted!” I only took that test to tick all of the boxes. I've had no symptoms to indicate a parasite (especially not the sudden unexpected weight loss symptom. Why couldn't I have had that symptom?), so would have bet my life savings on not having had one. It turns out the test results detected moderate numbers of a parasite called Blastocystis hominis which has apparently been living in my intestines. It’s contracted by accidently swallowing something that’s been contaminated with it. Perhaps even organic produce that hasn't been washed properly? Or touching a door handle after someone else? Or drinking contaminated water or ice?
It can linger for many years, during which time I've backpacked around a lot of Asia, swam in rivers and lakes, eaten from street Vendors, shared food with other travellers – I could have got it from numerous places. I could just as easily have got it from a posh restaurant. I guess I’ll never know…
In terms of treatment, I could go the herbal route (through my naturopath) or take a specific antibiotic based treatment. The herbs take a long time and had a 50% success rate. The success rate of the drugs was over 90% and takes 10 days. Given that I just want to fix things and have more energy, I opted for the antibiotics – something I’m usually very against and haven’t taken for years. I also found out about a drug called Biofilm defence, which if taken just before the antibiotic apparently helps attack the parasite wall making the antibiotics more effective.
Are you a vegan?
Moving onto the blood test results, the doctor’s next comment was “Are you a vegan?! I only ever see Vitamin B12 and Iron levels this low in Vegans!” Whilst she was speaking she got a vitamin B12 injection out of the freezer to give to me then and there… Of course I'm not a vegan! I eat a decent amount of good quality meat – how can this be?! I do tend to eat more white meat and fish over red meat, but I would say I still have red meat a few times a week. It just makes no sense! Again, she commented on how I must be so tired all the time with not only the parasite, but being so deficient in Iron and Vitamin B12. Yes, I am always tired and worn out, but I'm always very busy too – isn't this how everyone feels? I also think perhaps you get used to how you feel, and it can be hard to realise it isn't normal. Wouldn't it be interesting to swap places with your friends for a day, just to see what their version of normal feels like…
It doesn’t stop there…
There were also a few other items of interest from the test results….
My Homocysteine level also seems slightly elevated. Would you believe this can result in clots – i.e. pulmonary embolisms! This seems to be strongly linked to my vitamin B12 deficiency, interesting…
Ferritin was also low, given that this is related to iron storage – and my iron is low, this is hardly a surprise.
My copper levels were also high, and zinc low. These are inversely correlated, so increasing my zinc should help. After the antibiotics, I'm going to be taking the supplement Zinc piccolinate, which should help address this imbalance.
Once I finish the antibiotics I am also going to be starting a course of liver detox & immune herbs that the naturopath has prepared for me.
Quite a lot and I haven’t even got to the genetic results yet (I’ll open that can of worms next week….)