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Archive for December, 2015

Healthy Recipes

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Healthy Sauerkraut Recipe

My Name is Susannah Makram. I typically work with families and CEOs. I work with West End production managers, directors, actors, producers. WE need safe and immediate treatment for back pain and health concerns zapping their energy. We need help to feel energised within our modern lifestyle and I empower them to take ownership of their health journey.

Safe. Clinical. Practical. Effective

That is our Naturopathic Portfolio ethos. How can we make it yours? How can we make it work for you In The Four Phases?

Healthy Recipes

Sometimes our clients want snacking inspiration. Their lifestyle encourages taking time to organise meals and more importantly, they enjoy it!

Healthy recipes

Healthy recipes

Vegan recipe

Fermented Foods Are More Digestible & Safer To Eat Than Many Raw Foods

eg. sauerkraut and cabbage – sources of probiotic and prebiotic – dairy free, raw, vegan food, respectively,

Recipe Sauerkraut

SINGLE JAR SAUERKRAUT RECIPE

Cabbage – 1 small to medium – approx 2 ounces
1 Tablespoon medium grain sea salt or non-iodised salt
1 Teaspoon caraway seeds, juniper berries (optional)

  1. Cut the cabbage in half. Cut out the thick core and stem end and compost or discard them.Thinly slice the cabbage into shreds or small pieces (think coleslaw)
  2. Loosely pack the sliced cabbage into a clean, wide mouth glass jars, sprinkling in the salt as well as the caraway seeds and juniper berries (if using) as you fill the jars. It is not necessary to sterilise the jars for lacto-fermented foods. the jars do have to be pristine clean, however. Pack the cabbage, salt and spices down firmly as you add them to the jar. Once the jar is almost full, loosely cover it and let it sit for 2 to 4 hours. During this time the salt should draw enough juice out of the cabbage to completely cover the solid food. If it doesn’t, top the kraut off with a brine made of 1 teaspoon non-iodised salt dissolved in 1 pint filtered or non-chlorinated water.
  3. Pour the salt brine, if necessary, over the cabbage and spices. Gently press down on the cabbage and spices to release any air bubbles and to submerge them in the brine. Cover the jar loosely with a lid. Place the jar on a plate to catch any overflow that may happen once active fermentation gets going. Leave the jars at room temperature for 3 days. During this time, remove the covers at least once a day and check to see that the vegetables are still submerged in the brine (add additional salt brine if necessary). You should start to see some bubbles on top – a sign that fermentation is underway.
  4. By the end of the 3 days, the sauerkraut should have a clean, lightly sour smell and taste. Put the jars in the refrigerator (no need to put plates under them at this stage). Wait at least 5 more days for the flavor of your sauerkraut to develop. This recipe also works well with red cabbage.

Fermented Vegetables – Why? Tangy tasting, mineral rich, nutritionally dense, gut healing to name a few… WORRIED YOU’RE NOT EATING ENOUGH FRUIT AND VEG? It’s too bloating? You’re missing out on this bloat-free gem.

Lacto-fermentation is the process that produces traditional dill pickles, kimchi and sauerkraut.

Lactic acid is a natural preservative that inhibits the growth of harmful bacteria.

The “lacto” portion of the term refers to a specific species of bacteria, namely Lactobacillus. Various strains of these bacteria are present on the surface of all plants, especially those growing close to the ground, and are also common to the gastrointestinal tracts, mouths, and vaginas of humans and other animal species.

Lactobacillus bacteria have the ability to convert sugars into lactic acid. The Lactobacillus strain is so named because it was first studied in milk ferments. These bacteria readily use lactose or other sugars and convert them quickly and easily to lactic acid. However, lacto-fermentation does not necessarily need to involve dairy products.

Do you want more simple dairy free recipes? Gluten free recipes? Throughout the next few weeks we’ll be showing you how to make the most out of seasonal food when you subscribe to Susannah Makram TV. Perhaps you don’t have time to make these so what you need to know is what and HOW? 

Sugar free recipes

Naturopathy at the Bulgari Hotel Spa is fad free. Sugar free diet? Who is paleo any way? We’re personalised: that’s the VIP everyone @ Susannah Makram clinics is. What’s the number one healthy recipe for weight loss? It’s yours. Follow

WE:

1. Value our body and its powerful capacity to self repair
2. Value our time and WE know what WE want
3. Value what’s most important – Health is Wealth
4. Value our contribution to the world

When we know what we want, there is only ONE question. HOW?

Sugar Free Diet Skin Benefits

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Sugar in The Skin

Luxury skincare anti wrinkle cream for ageing skin requires routine. Accelerated ageing, without proper care and nourishment of skin is instantly visible. Degenerative effects of ageing are similarly seen in other organs. Because of its visibility, our skin outwardly discloses to the world many aspects of our inner health.
If we want to heal our skin we have to heal our gut. How do we do this?

Gluten Free

In some cases, gluten sensitivity can cause a skin rash, she tells WebMD. However, the rash related to gluten sensitivity, called dermatitis herpetiformis, is seen mainly in people with celiac disease.

STOP THE PRESS! It’s official – sugar is bad for you. It contributes to tooth decay, diabetes, inflammation, cardiac problems, Alzheimer and makes you look old…

The Blood Sugar Skin Connection

Why is it that sugar makes your skin yellow, prone to wrinkles and often dry, crepey in texture, dull – generally not chic? Tired looking.

dairy

dairy

ANSWER: Glycation

Glycation is an abnormal process involving sugar binding to a protein, for example fructose to collagen. When the bound sugar and protein are exposed to free radicals they form multiple protein combinations called Advanced Glycation End Products or AGEs. Advanced Glycation End Products hang around in the dermis (the thick layer of living tissue below the epidermis which forms the true skin) and manifest as sallowness in the skin.

You can see this reaction taking place in food; for example baked goods. Or in the delicious sugar shell on the top of a crème brûlée. This making of soft food to hard is glycation. When we eat it, the AGEs from these devilishly delicious nibbles are deposited in the skin.

dairy and acne

dairy and acne

Yes, eventually all carbohydrates are converted to sugar. Even things like brown rice. Less than in the eyeing you up in the fridge! Worst total body offender of the sugar world? That award goes to high fructose corn syrup – corn syrup that has undergone enzymatic processing to convert some of its glucose into fructose. This increases the rate of glycation by 10 TIMES when compared with regular glucose. People with diabetes should be particularly careful, as they will have twice as many AGE deposits in the skin as people without diabetes. And no surprises here but that lifestyle habit, smoking, increases the rate of AGE deposition too!

So what does it do to the skin, exactly?

  •   It makes collagen and elastin stiff and decreases skin elasticity (hello wrinkles)
  •   Inactivates antioxidant enzymes
  •   Increased death of fibroblasts and keratinocytes (not cool)
  •   Makes skin cells more sensitive to UV

Now that you’ve put down that New York Cheesecake slice… Here’s something you can DO.

First, find out if this something that could change your life. Why? It has been suggested that restricting your calorie intake is a way of reducing AGE formation and could increase your lifespan; but who wants to live on 1600 calories a day? Or if you do, don’t you need to know the exact effect this will have? What if its not what you want? Contact us. Find out what we do. Will it help you?

[1] Zouboulis CC. Acne and sebaceous gland function. Clin Dermatol. 2004;22:360–366.
[2] “Diet and Acne,” published in the Journal of the American Academy of Dermatology. Lead author  Whitney P. Bowe MD, FAAD

Story of health

Tired all the time? Is it chronic fatigue syndrome? Insomnia, stress, susceptibility to back pain, stubborn fat, recurring infections like thrush, skin conditions – these are all commonly seen by Susannah here. It’s not coincidence. We’re getting sicker and fatter – as a nation but also, our health concerns keep coming back. Why?
Currently, we go to the GP. Everything’s “within normal range” we’re told. But they’ll keep an eye on it. Then it’s already happening. We’re on metformin. Statins. We’re on drugs for life.

Modern medicine

Modern medicine

A transformation in healthcare is underway. We’re transitioning from the science and art of treating disease to the science of health and lifestyle healthcare. Standard GP tests don’t offer any insight into our health. They only test for markers that indicate a specific disease or absence thereof.

Story of health

Reference ranges are based on a severely unhealthy population. These ranges only indicate the levels at which we HAVE the disease or the illness. Rather, at Susannah Makram Clinics we’re looking at what’s OUR basic requirement for optimum health.

You see, we might know when we’ve high cholesterol at the moment we need statins or lipid lowering drugs. But what if there was more to this story? What if we have metabolic syndrome. Does it matter? At Susannah Makram Clinics we believe it does. Why? We’re talking about a whole other treatment in that case.

Lifestyle medicine

Lifestyle medicine

Our modern lifestyle may highlight the very need for this transformation, this change. we’re assessing the state of health of our body to see

i) The interactions between systems of our body
ii) How the patterns of these these interaction influence our health

We analyse our functional test results in this way. So we can give you our special formula:
EAT DRINK TAKE MAKE In The Four Phases.

Functional Blood Chemistry Analysis (FBCA)

Blood Chemistry and CBC Analysis – Clinical Laboratory Testing from a Functional Perspective, is currently used as a teaching tool in medical schools and institutes of higher learning in the US, Canada, Australia and New Zealand, and is the go-to blood chemistry reference manual on the desks and in the clinics of thousands of physicians and healthcare practitioners worldwide.

Pattern analysis of blood chemistry can effectively identify physiological imbalances and nutritional deficiencies by viewing and understanding the complex relationships that exist among blood chemistry factors.

Why blood and who takes it? Blood testing is a medically accepted, proven and a reliable assessment procedure providing a wealth of information on the health and status of our patients. At Susannah Makram Clinics we arrange it so you can have your blood sample drawn at the location you choose. But there is one requirement. The centre must have a centrifuge. This is a device used to spin the blood sample.

Story to health

Story of health

Blood Reference Guide – Clinical Conditions

Blood Chemistry and CBC Analysis – Clinical Laboratory Testing from a Functional Perspective helps thousands of practitioners worldwide. Clinical knowledge cannot be replaced but use of FBCA can help you in your day-to-day practice. Do you want to know more about Functional Blood Chemistry Analysis? Contact us.

Answers before drugs

Imagine having answers about eczema or psoriasis. Knowing the triggers or why you have it in the first place. Knowing why stubborn belly fat remains – even after slogging it out in the gym. What about finding small changes we can make to boost our performance, nip excess belly fat in the bud – before it severely affects our health. A way to successfully sleep at night, healthy weight loss, fat burning, get your energy back. A way to look younger, have clear skin, perform, live, grow.

Better health with drugs

At Susannah Makram Clinics we work with the medical community. What can we  achieve after we’re on the slippery slope of necessary pharmaceutical intervention? Well, it’s hard to say exactly. But if we can help manage symptoms to improve function, mobility, energy levels, we find how we do this at your consultation. We can make every day count and better still, pains and aches that persist, can be manageable. We’re here to help manage chronic disease, not cure it. We’re here to improve health, quality of life i.e. function. 

Plant based protein

Plant based protein

Athletes turning to a vegan diet need their nutrition to act as NATURAL PERFORMANCE ENHANCERS.  Pea protein, spirulina, gluten free plant protein powder, dairy free, soy free, meat free protein. What’s the fuss about? Is soy really that bad? 
Looking for amazing sources of plant based protein these days? Why are we all opting in for more meat free protein? With or without vegan diet or a vegan friendly lifestyle?

There are of course health risks and health benefits to plant based protein or plant proteins. [1]
Protein is found throughout the whole body – in muscle, bone, skin, hair – virtually every other body part or tissue. At least 10,000 different proteins make up the enzymes that power many chemical reactions and the hemoglobin that carries oxygen in your blood.

Plant based protein

Plant based protein

The Institute of Medicine recommends that adults get a minimum of 0.8 g of protein for every 1 Kg of body weight per day

Plant Protein

Plant proteins have a reduced content of essential amino acids in comparison to animal proteins. A significant reduction of limiting amino acids (methionine, lysine, tryptophan) means lower protein synthesis. Protein is built from building blocks called amino acids. Our bodies make amino acids in 2 different ways: from scratch, or by modifying others. A few amino acids (known as the essential amino acids) must come from food. Now Foods Pea Protein 7 lbs
Methionine and lysine intakes are reduced with a predominant or exclusive plant protein diet.
Not sure but think you might be low on amino acids? In today’s industrialised world and fast paced life, our body is exposed more than ever before to pollution through the air we breathe. Preservatives and depleted nutrients in the food we eat. To germs, chemicals and radiation that surround us. All of these make our bodies less tolerant to illnesses and diseases. The VF-360 Defense System – Click Here
Lower intake of these amino acids provides a preventive effect against cardiovascular disease via cholesterol regulation by an inhibited hepatic phospholipid metabolism. Find out more about this from these studies [1] Do plant protein and animal proteins differentially affect cardiovascular disease risk? [2]

5 Sources of plant based protein

Peas – green peas 9g protein per cooked cup green peas
Artichokes – 6g protein per cooked cup

plant protein

plant protein

Lentils 18g protein per cooked cup
Edamame 17g protein per cooked cup

Plant based protein powders that are free from heavy metals  

Spirulina 
Spirulina is high in antioxidants known to promote health and longevity and is an excellent protein and nutrient source for those on a plant based diet. Spirulina is that blue-green algae. Spirulina is a highly bioavailable complete protein containing all essential amino acids. At 60% protein – the highest of any natural food.

Is Soy Bad For You

Given that most soy is GMO and sprayed with Monsanto’s glyphosate weed killer (a known carcinogen) it is usually advisable to avoid soy products. The exception is if you can find minimally processed, cold water washed, non GMO and uncontaminated soy products.

Vegan protein

Plant based protein need not all be green or necessarily classed as a plant. Here’s a wholegrain and two nutritional powerhouses that provide a totally new protein taste experience, amino acids, and essential fatty acids to boot. Some signs our body – on a cellular level – makes when we’re not getting enough good fats are dry skin, itchy, scaling, or flaking skin. Soft, cracked, or brittle nails, hard earwax and those tiny bumps you may notice on the backs of your arms or torso. Achy joints or stiff joints are another warning sign.

Chia seeds can be part of a vegan diet – although not classed a plant protein. Nearly 10% protein chia seeds are also an excellent source of natural omega-3 fatty acids – the good kind of fat.

chia seeds

chia seeds

Hemp seeds – 16g protein per 3Tbs Hemp seeds have that perfect ratio of omega-6 and omega-3 EFA’s making hemp seeds another bioavailable complete protein rivaled only by spirulina
Quiona has 11g protein per cup. Quinoa comes in three kinds – we’ve got black quinoa, white quinoa and red quinoa. Quinoa is high in fibre or fiber, is non-GMO, gluten free and usually grown organically. It’s also a gluten free whole grain food. Here’s a list of high fibre gluten free whole grains. According to the Coeliac UK Most people in the UK do not eat enough fibre.

Raw Peanuts – peanuts are 19% protein, the highest of any nut – second only to almonds.
Peanuts are among a small number of foods that contain measurable amounts of oxalates. Peanuts are susceptible to molds and fungal invasions.
Not only do peanuts contain oleic acid, the healthful fat found in olive oil. New research shows these tasty legumes are also as rich in antioxidants as many fruits.

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    Call  020 7060 3181