Infant DIE…t

May Raise Adult Obesity Risk!

breast feedingNew mothers with newborn babies, and sometimes even women who are not first-time mothers, often find themselves at a loss when a baby is still fussy despite being fed and dry-bottomed.  Unfortunately, the first inclination is to feed more, which is often not the answer at all.  In fact, what we feed our babies is very important, and the early introduction of cereals and juices and giving babies high carbohydrate infant formulas may cause an increased risk for obesity in later years.


Feeding our babies in this manner is called “metabolic programming,” and the risks associated with it may carry over into future generations, according to the findings of a recent study.
The study, the results revealed that rats fed with high-carbohydrate diets as infants or early in life exhibited over-production of insulin and permanent changes in their pancreatic cells.  The insulin abnormality is a contributor to human adult obesity.  The children of the high-carbohydrate female rats became obese with high insulin levels as they matured.


“Overfeeding of formula and

early introduction of

supplemental weaning foods …

May be the culprits.”

Mother feeding baby food to baby

We are always looking at what happens later in life.  Maybe we should be looking at the role of early metabolic programming.  Metabolic signals in the body reset in response to high carbohydrate diets, this induces the permanent changes in the rats.

Overfeeding of formula and early introduction of supplemental weaning foods such as cereals, fruits, and juices that are high in carbohydrates may be the culprits.

So what does this mean to us?  Obviously, it means that mothers have to fight the urge to feed fussy infants cereal to get them to sleep.
Instead, try giving them more formula, or changing formulas.  Ask your natural-oriented doctor for solutions before deciding it’s time to add foods and juices to your baby’s diet – if you don’t, you just might be making a fat adult.

Father Watching


It’s every mother or caretakers responsibility to feed your child properly – when you start them off with junk – their bodies become a garbage full of chemicals, toxins, pesticides, etc.  They deserve better – don’t you agree?

Besides, you don’t want to make your child a food addict – let your mistakes be their blessing.

Dr. Rhonda


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Las Vegas Office:              702-269–8120


Health is Wealth so start

Planning for Tomorrow’s Good Health – TODAY!

For YOU and YOURS!

What about Nutella?

Answer to Nut Butters


Q: Are some nut butters more nutritious than others?

     What about Nutella?


For those of you who follow my blogs you know I normally answer questions directly to the person who has left me a message, but, I guess the mass advertisement has caused a couple of folks to bring this up.

A: All nut butters – from almond and cashew to macadamia and walnut – have something healthful to offer.  But go easy on Nutella.

Nut butters provide healthful fats, protein, a little fiber, and an array of vitamins, minerals, and phytochemicals.  Their specific nutrients vary somewhat, though, depending on the type of nut.  Walnut butter, for instance, is richest in alpha-linolenic acid an omega-3 fat, while almond butter provides a small amount of calcium (60 milligrams per tablespoon) and the most fiber (2 grams).

Nutella-recipesStudies have shown that all kinds of nuts help improve cholesterol levels and have other heart-healthy effects.  There’s no reason to think that plain nut butters wouldn’t have the same benefits.  One study linked peanut butter consumption in women (a tablespoon most days of the week) to a lower risk of cardiovascular disease.

Many nut butters contain just ground-up nuts.  But some have added salt and sugar.  Some also contain small amounts of partially hydrogenated oil, a source of unhealthful trans fats, to keep them from separating; others use palm oil, whose health effects are unclear (but I wouldn’t consume).  All nut butters have about 100 calories per tablespoon.

Soy nut butter is another option.  It tastes somewhat like peanut butter but is lower in fat and calories and higher in protein.  However, recent research has shown that soy may be in question and I will deal with this in another blog.

Nutella, a chocolate-hazelnut spread, is a different story.  The original recipe was developed in Italy during World War 11 when cocoa supplies were low and hazelnuts were plentiful.  But its main ingredients today are sugar (11 grams per tablespoon, providing about 40% of the calories) and palm oil, followed by hazelnuts, cocoa solids, and skin milk.  If I had a child, I certainly would not give then this and as the commercial is proud to say that mother has sent her children off with a good breakfast.  I can tell you honestly, my cats eat healthier.images

For those of you who follow my online radio shows, you know I say it as it is and even tell what some would be the negative of me, but if it helps just one person – I’m happy.  All this to say, I love peanut butter, but I only buy organic, and I’m grateful to know the difference and share it with all of you.


JFoodA plethora of previous studies suggest deleterious effects of routine consumption of fat-or sugar-laden foods.

Margaret J. Morris, from the University of New South Wales (Australia), and colleagues studies the impact on a diet high in fat and sugar on laboratory rats.

Mitchell 07.10.12

The researchers observed that such foods results in memory impairment, after just 1-week.

eating ignorance

Specifically, the cognitive impairment was related to place recognition – where the animals showed poor ability to notice when an object has been moved to a new location.

The animals also had inflammation of the hippocampal region of the brain, which is associated with spatial memory.

Study authors report that: “These results show that relatively short exposures to diets rich in both fat and sugar or rich in sugar, impair … memory … and suggest a role for oxidative stress and neuroinflammation in this impairment.”Junk-Food

So, I think it’s time we think this or that condition is going to happen to someone else, when in reality – if you don’t change some of your ways – you will be unable to live a healthy, happy, long life, and that would be a real shame.

Dr. Rhonda

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Las Vegas Office:              702-269-8120


viabilityNot all whole grain products are created equal, study says.

 Many whole grain products aren’t quite as healthy as consumers might think, new research contends, but some are healthier than others.

“There is lots of confusion” about how to find the healthiest whole grain foods, said study author Rebecca Mozaffarian, project manager at the Harvard School of Public Health’s Prevention Research Center.

 That confusion, she said, is due to at least 5 different industry and government guidelines that define a product as whole grain.  The different standards are set by industry, the government and the American Heart Association.

Mozaffarian’s team looked at more than 500 products available at the grocery store – including brads, bagels, cereals, crackers, granola bars, chips and other foods.  They took into account not only whole grain content but total calories, trans fats (if any), sugars and sodium.

The research is not meant to discourage people from choosing and eating foods with whole grains, but to help them choose which ones are the healthiest overall, the study authors noted.

“We were trying to see which definition worked best for identifying the healthiest whole grain products,” Mozaffarian explained.

The study does address an important issue: what qualifies a food to be classified as a good source of whole grains, said Alice Lichtenstein, professor of nutrition sciences at Tufts University in Boston.

“Clearly, existing guidance to the consumer is fuzzy,” Lichtenstein acknowledged.

However, some of the differences found by the Harvard researchers were small.  Lichtenstein noted, with an average of only 9 calories separating some of the most healthy products from the less healthy ones.


That didn’t mean the researchers did not find differences in overall nutrition value, depending on the standard used for the product.

“The least helpful was the whole grain stamp,” Mozaffarian said.

That stamp is given to products that have at least 8 grams of whole grains per serving.  The stamp was created by the Whole Grain Council, a nonprofit group.  Companies pay annual dues to belong to the council, and use the stamp on foods that meet the standard.

The researchers found that the products that had the whole grain stamp were higher in total calories and sugar, overall, than some other products.

In response, the council said on its website that the stamp lives up to its purpose – identifying products with a significant amount of whole grains.

The Harvard team did find that products that met another standard, the American Heart Association’s 10:1 ratio, tended to be healthier overall.  This standard says that the carbohydrate-to-fiber ratio must be less than 10 to 1.  These items were likely to have less sugar, salt and trans fats than other products.  For instance, a slice of bread with 20 grams of carbohydrates and 2 or more grams of fiber would meet the 10:1 ratio.

Pearled Barley vs. Hulled BarleyProducts that had whole grains listed on the label as a first ingredient with no added sugars were judged almost as healthy as those meeting the 10:1 ratio in terms of their other ingredients, the researchers added.  This standard is suggested by the U.S. Department of Agriculture (USDA).

In the middle were the other 2 standards – products with whole grain listed first (USDA, FDA) and products with the word “whole” before any grain anywhere in the list (USDA Dietary Guidelines for Americans 2010).

Mozaffarian hopes the information will be useful to policy makers if they decide to discuss standardizing whole grain labeling.  The report was published in the Jan. 4 online edition of the journal Public Health Nutrition.

Lichtenstein said few if any consumers would take the time to compute a 10:1 ratio before choosing or eating a whole grain food.  Her advice?  Look for products that have whole grain as the first ingredient and no added sugar.  I agree!

Life is too short, and it seems getting shorter, so please don’t look to make yourselves crazy.  Obviously, reading labels and equally important ingredients is important and if you just took the time each week to check out 1 or 2 foods (cereals and break) when you shop, within a few weeks you would know which products you can quickly pick-up next time.  These short spirts of doing things right may save you and your family pain, sickness, disease and even early death.WholeGrains_sprouted

So, start this week – one or two things at a time.  If you’re on a budget, start buying organic for your meat, eggs and dairy first.  Check out my online radio show:

“Your Gut – Your Health – My Keys” All my shows are educational, sometimes controversial, but always the truth.

Thank you for your comments and suggests – always appreciated and if I can personally help you – just let me know.

Dr. Rhonda

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Las Vegas Office:              702-269-8120

4 Benefits of Vitamin B-6


1.      Before you have that surgery for carpal tunnel syndrome, try the active form of vitamin B6 (pyridoxal-5-phosphate, or P5P), 50 milligrams, 2 to 3 times daily.  Although it doesn’t work every time, it does work in better than half the cases – so give it 3 to 4 months before giving up.

 2.      Vitamin B-6 will get rid of “trigger finger” every time, as it has for the last 30 or so years since I learned about this treatment from Dr. John Ellis.  Use for 3 to 4 months minimum.

3.      Men:   Does your wife have PMS?  Have her take vitamin B-6 in amounts of 50 to 200 milligrams daily, it can be a major  relief for both of you!  Once again the P5P form may work better.


4.      Years ago, Harvard researchers demonstrated that a tiny amount of vitamin B-6, 10 milligrams daily, along with 100 milligrams of magnesium daily could cut calcium oxalate kidney stone incidence by over 90%.

These  2 nutrients should be in most well-made multi-vitamin and minerals!  That means not synthetic, but use only natural bioidentical products.  At it is always best to use a B-Complex which is complete.


Dr. Rhonda

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Replace Canola Oil

bad canolaMost people thought canola oil should be healthy, but in fact canola oil is one of the worst foods available.

When you buy any alkaline cookbooks, you’ll never see canola oil in the ingredient list.  And there is a pretty good reason behind it.

The main reason why canola oil is not healthy is because the canola oil found in supermarkets has been heavily processed.  From the website of a canola oil manufacturer,, they indicated that “The refining process involves degumming, neutralization, drying, bleaching, and deodorization.”  How tasty is this information?  Not!

And this is what really makes it unhealthy.canola-oil

This applies to the rest of the vegetable oils (sunflower oil, corn oil, soybean oil, cottonseed oil, safflower oil, flaxseed oil).

Due to heavy processing and refining, it creates a high level of instability in the previously beneficial fatty acids.  These molecules become extremely fragile, causing some of these vegetable oils to go rancid very easily, especially when exposed to heat.

what-are-free-radicalsAnd it’s not just when used for cooking that they’re exposed to heat.  When consumed, high temperatures inside the body are enough to cause fatty acids to oxidize, producing free radicals.

Try leaving canola oil out in the open for a week and you’ll notice that it turns rancid.

Having discuss all the bad things about canola oil, you still can use canola oil when it’s unprocessed.  Look for the organic or “cold pressed” canola oil when you do your shopping.

When the oil is cold pressed, it means that the oil is obtained through pressing and grinding fruit seeds with the use of heavy granite millstones or modern stainless steel presses, which are found in large commercial operations.

Otherwise it’s better to use other cooking oils.  So what should you use?antioxidants-and-free-radicals


    *      Extra virgin olive oil –

I don’t recommend cooking with this oil as it has low smoke point.  But it’s suitable as a salad dressing that will make your salad delicious.

   *       Coconut oil –

In my opinion, this is my favourite oil for cooking.  It has higher smoke point than olive oil and it tastes good too.  Besides cooking, it has plenty of other uses as well.

Hey we all like to eat, especially me, but just try to make a few changes, one a week or even a month will start to pay of sooner than you could imagine.  I know you’re worth it!  Do YOU??

Dr. Rhonda

Like anything else, you have to –

Plan for Tomorrow’s Good Health – TODAY!


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Las Vegas Office:              702-269-8120