B12 Deficiency

B12 Deficiency

Symptoms

Fatigue is the most common symptom of people who have low levels of vitamin B12. But fatigue by itself can be a sign of almost any health condition — or just that you haven’t been sleeping enough! Other signs of B12 deficiency include confusion, cognitive impairment, unsteady gait, numbness, tingling and fatigue.

Most people with vitamin B12 deficiencies have a mild problem. But in some cases, vitamin B12 deficiency can have serious consequences. You can develop mental problems, including confused thinking, memory loss, and dementia, which in some serious cases can be irreversible. Low levels of B12 can also cause nerve damage and anemia and weaken your bones.

What Can Bring on B 12 Deficiency?

Vitamin B12 deficiencies may happen when you aren’t getting the right nutrients in your diet, when your body can’t absorb nutrients properly, and when you have various other problems of the digestive system. It can also be brought on by becoming vegan, Crohn’s, Celiac disease, weight loss surgery, and chronic alcoholism. all interfere with a person’s ability to absorb enough of the nutrients they need. If have more problems with nutrient absorption and malnutrition as well. Vegans are more likely to have B 12 deficiency because the most B12 in our diets comes from animal products, vegans are at risk for B12 deficiency. Crohn’s and celiac disease, weight loss surgery, and chronic alcoholism can all interfere with a person’s ability to absorb enough of the nutrients they need. We can also develop B 12 deficiency as we age. When we are advanced in years we can have more problems with nutrient absorption and can become malnourished.
Sometimes B12 deficiency is caused by conditions other than diet. If your body can’t absorb B12 properly, you’ll need a doctor’s help to boost your B12 to safe levels.

Foods with B 12

Animal products like meat, poultry, and seafood, and dairy foods like milk, eggs, yogurt, and cheese are the best sources of vitamin B12. Honey, vegetables, and fruits are not really sources of vitamin B12, which is why people who follow a vegan diet may not get enough of it. If you’re a vegan, think about eating a breakfast cereal fortified with B12. You can also take a B12 supplement, which is recommended for pregnant and nursing mothers who are vegans or even strict vegetarians.

If you are concerned that you may have a B 12 deficiency you should see your Doctor. Describing your symptoms to your doctor may give them a clue that you could have low levels of vitamin B12. But you’ll need blood tests to confirm it. Some people can easily fix low levels of B12 by simply changing their diet, while others will need a doctor’s help.

Digestive Health

Digestive Health

The digestive system is a group of organs responsible for the conversion of food into nutrients and energy needed by the body. In humans, the digestive system consists of the mouth, oesophagus, stomach and small & large intestines. The digestive tube made up by these organs is known as the alimentary canal.

Several glands – salivary glands, liver, gall bladder and pancreas – also play a part in digestion. These glands secrete digestive juices containing enzymes that break down the food chemically into smaller molecules that are more easily absorbed by the body. The digestive system also separates and disposes of waste products ingested with the food.

Ingestion
Food taken into the mouth is first broken down into smaller pieces by the teeth. The tongue then rolls these pieces into balls called boluses. Together, the sensations of sight, taste, and smell of the food cause the salivary glands, located in the mouth, to produce saliva. An enzymes in the saliva called amylase begins the breakdown of carbohydrates (starch) into simple sugars.

The bolus, which is now a battered, moistened, and partially digested ball of food, is swallowed, moving to the pharynx (throat) at the back of the mouth. In the pharynx, rings of muscles force the food into the esophagus, the first part of the upper digestive tube. The esophagus extends from the bottom part of the throat to the upper part of the stomach.

The esophagus does not take part in digestion. Its job is to move the bolus into the stomach. Food is moved through the esophagus (and other parts of the alimentary canal) by a wavelike muscular motion known as peristalsis (pronounced pear-i-STALL-sis). This motion consists of the alternate contraction and relaxation of the smooth muscles lining the tract.

Digestive System Parts And Their Function

Alimentary canal: Tube formed by the pharynx, esophagus, stomach, and intestines through which food passes.

Amylase: Digestive enzyme that breaks down carbohydrates to simple sugars.   Bile: Bitter, greenish liquid produced in the liver and stored in the gall bladder that dissolves fats.

Bolus: Battered, moistened, and partially digested ball of food that passes from the mouth to the stomach.

Carbohydrate: A compound consisting of carbon, hydrogen, and oxygen found in plants and used as a food by humans and other animals.

Chyme: Thick liquid of partially digested food passed from the stomach to the small intestine.

Enzyme: Any of numerous complex proteins that are produced by living cells and spark specific biochemical reactions.

Esophagitis: Commonly known as heartburn, an inflammation of the esophagus caused by gastric acids flowing back into the esophagus.

Gastric juice: Digestive juice produced by the stomach wall that contains hydrochloric acid and the enzyme pepsin.

Pepsin: Digestive enzyme that breaks down protein.

Peristalsis: Wavelike motion of the digestive system that moves food through the system.

Proteins: Large molecules that are essential to the structure and functioning of all living cells.

Ulcer: Inflamed sore or lesion on the skin or a mucous membrane of the body.
Villi: Fingerlike projections found in the small intestine that increase the absorption area of the intestine.

At the junction of the esophagus and stomach there is a powerful muscle – the esophageal sphincter – that acts as a valve to keep food and stomach acids from flowing back into the esophagus and mouth.

Digestion In The Stomach
Chemical digestion begins in the stomach. The stomach is a large, hollow, pouch-shaped muscular organ. Food in the stomach is broken down by the action of gastric juice, which contains hydrochloric acid and pepsin (an enzyme that digests protein). The stomach begins its production of gastric juice while food is still in the mouth. Nerves from the cheeks and tongue are stimulated and send messages to the brain. The brain in turn sends messages to nerves in the stomach wall, stimulating the secretion of gastric juice before the arrival of food. The second signal for gastric juice production occurs when food arrives in the stomach and touches the lining.

Gastric juice is secreted from the linings of the stomach walls, along with mucus that helps to protect the stomach lining from the action of the acid. Three layers of powerful stomach muscles churn food into a thick liquid called chyme (pronounced KIME). From time to time, chyme is passed through the pyloric sphincter, the opening between the stomach and the small intestine.

Digestion And Absorption In The Small Intestine

The small intestine is a long narrow tube running from the stomach to the large intestine. The small intestine is greatly coiled and twisted. Its full length is about 20 feet (6 meters).

The duodenum is about 10 inches (25 centimeters) long and connects with the lower portion of the stomach. When chyme reaches the duodenum, it is further broken down by intestinal juices and through the action of the pancreas and gall bladder. The pancreas is a large gland located below the stomach that secretes pancreatic juice into the duodenum through the pancreatic duct. There are three enzymes in pancreatic juice that break down carbohydrates, fats, and proteins. The gall bladder, located next to the liver, stores bile produced by the liver. While bile does not contain enzymes, it contains bile salts that help to dissolve fats. The gall bladder empties bile into the duodenum when chyme enters that portion of the intestine.

The jejunum is about 8.2 feet (2.5 meters) long. The digested carbohydrates, fats, proteins, and most of the vitamins, minerals, and iron are absorbed in this section. The inner lining of the small intestine is composed of up to five million tiny, fingerlike projections called villi. The villi increase the rate of absorption of nutrients into the bloodstream by greatly increasing the surface area of the small intestine.
The ileum, the last section of the small intestine, is the longest, measuring 11 feet (3.4 meters). Certain vitamins and other nutrients are absorbed here.

Absorption And Elimination In The Large Intestine

The large intestine is wider and heavier than the small intestine. However, it is much shorter – only about 5 feet (1.5 meters) long. It rises up on the right side of the body (the ascending colon), crosses over to the other side underneath the stomach (the transverse colon), descends on the left side, (the descending colon), then forms an s-shape (the sigmoid colon) before reaching the rectum and anus. The muscular rectum, about 6 inches (16 centimeters) long, expels faeces (stool) through the anus, which has a large muscular sphincter that controls the passage of waste matter.

The large intestine removes water from the waste products of digestion and returns some of it to the bloodstream. Faecal matter contains undigested food, bacteria, and cells from the walls of the digestive tract. Millions of bacteria in the large intestine help to produce certain B vitamins and vitamin K. These vitamins are absorbed into the bloodstream along with the water.

Disorders Of The Digestive System
Among the several disorders that affect the digestive system are esophagitis (heartburn) and ulcers. Esophagitis is an inflammation of the esophagus caused by gastric acids flowing back into the esophagus. Mild cases of this condition are usually treated with commercial antacids.

Stomach ulcers are sores that form in the lining of the stomach. They may vary in size from a small sore to a deep cavity. Ulcers that form in the lining of the stomach and the duodenum are called peptic ulcers because they need stomach acid and the enzyme pepsin to form. Duodenal ulcers are the most common type. They tend to be smaller than stomach ulcers and heal more quickly. Any ulcer that heals leaves a scar.

Until the early 1990s, the medical community generally believed that ulcers were caused by several factors, including stress and a poor diet. However, medical researchers soon came to believe that a certain bacterium that can live undetected in the mucous lining of the stomach was responsible. This bacterium irritated and weakened the lining, making it more susceptible to damage by stomach acids.

Building A Strong Immune System

Building a strong immune system goes hand in hand with building good health.

Good nutrition is the foundation of good health. It is the fuel that feeds all our systems that keep us safe and help us live long active lives.

Ask yourself are you giving your body the fuel it loves for top performance or the fuel that leads to breakdowns and deterioration?

It will also mean your amazing complex immune system can concentrate on protection not every day repairs from poor diet and lifestyles. So here are the things you should give your body on a daily basis.

Antioxidants

One of the most important things we need in our daily food intake are ANTIOXIDANTS.

We particularly need these for a strong immune system. While there is currently no official recommended daily allowance for antioxidants or antioxidant foods, generally speaking the more you consume each day from real whole-foods in your diet the better.

The following foods are excellent sources of antioxidants:

  • Blueberries
  • Green leafy vegetables such as spinach and kale
  • Onion, oregano, turmeric, cumin, basil, ginger, garlic, cayenne pepper
  • Dark chocolate (70 per cent minimum cocoa solids)
  • Green and white tea.

If you are struggling to eat enough fruit and veg (I recommend 10 – 15 portions mostly veg but including fruits, berries, whole grains, nuts and seeds) every single day.

It is a great idea to take a supplement such as Juice Plus Capsules or Soft Chews.

I have done plenty of research in my years as a practicing nutritionist and this product is by far the best choice. what’s more it fulfils my passion for science and has independent published studies proving the bioavailability and absorption of the high-quality juice-dried powders in a vegan capsule with a high oxygen barrier.

This is the most effective solution to bridging the gap between what we need to eat each day and what we actually do eat for good health and especially our immune system.

Most fruits, vegetables and herbs contain antioxidants such as vitamin C, vitamin E, lutein, beta-carotene, flavonoids and lycopene and they are the most effective way to boost our antioxidants and our immune system.

Vitamin C

Vitamin C is an antioxidant found in abundance in fruits and vegetables. It is a significant nutrient for boosting immunity and may help to reduce the severity and duration of a common cold. We cannot store Vitamin C so a daily intake is essential. Food sources high in Vitamin C include: broccoli, Brussel sprouts, kale, kiwi fruit and citrus fruit oranges.

Vitamin D

We also need vitamin D for our immune system as we cannot make it or store it we need a daily supply. One of the good sources is mushrooms and a great tip is if you leave them on the windowsill for 1 hour before you eat the they double in Vitamin D.

Be aware of some supplements as too much is not good for our immune system so get your vitamin D from sunlight where possible.

Just going outside for 1/2 an hour makes a big difference in even on cloudy days. Mushrooms – just by putting them on a windowsill before you cook them can double their Vitamin D content.

Eggs, fortified whole grains are also a good form of Vitamin D. If you supplement take Vitamin D3 with K2.

All the above can be found in a wide variety of fruits, vegetables, grains, berries, nuts and seeds.  This is not covering essential fats they will feature in the next newsletter.

There is more than just this to good health but if you get stated with these things you will be getting your foundation right to build on.

Until end of December this year (2020) I will give any Health Hub Club members a free 30-minute chat on building their personal health foundation.

Just getting touch with me personally if you would like to book in, simply contact me using the contact form.

What is Homocytein

What is Homocysteine and why should some of us act to reduce our levels?
Since its discovery in 1932, homocysteine’s journey into mainstream medicine has been rocky. For the first 36 years after its discovery little was understood about it. Then in 1968 a Harvard researcher named Dr. Kilmer McCully noticed that children with genetically elevated homocysteine levels experienced heart disease similar to the heart disease found in middle-aged patients. He proposed that homocysteine might be an independent risk factor for heart disease. Like many medical pioneers, McCully’s proposal concerning homocysteine was met with scorn.  McCully’s homocysteine theory has since been proven beyond a doubt: people with elevated homocysteine levels are more likely to have strokes, Alzheimer’s disease and dementia, kidney disease, diseases of the eye, erectile dysfunction and especially heart disease (De Bree A et al 2002).

Conventional medicine, however, has still been slow to react to this news. Even today, the message on homocysteine from major mainstream medical groups is murky. Not so for the Life Extension Foundation, which has been alert to the dangers of elevated homocysteine levels since 1981. In that year, the Foundation published an article suggesting that people take aggressive action to lower their homocysteine levels (Life Extension Foundation 1981). It took conventional medicine another 15 years to catch up, when studies first appeared in major medical journals advocating the use of supplements, especially the B vitamins, to lower homocysteine levels.

Scientists have worked hard to understand why our homocysteine level increases throughout life, and how that impacts our health. Homocysteine level is affected by a number of influences, including lifestyle, dietary choices, and genetics. As we age, our ability to absorb nutrients decreases. As a result, less of the important B vitamins are available to help metabolize homocysteine. Homocysteine level is also increased by certain pharmaceuticals, an aging metabolism, smoking, drinking too much alcohol or coffee, lack of exercise, obesity, and stress.

There are various interpretations of how much homocysteine is dangerous. The Life Extension Foundation prefers an aggressive stance: based on numerous published studies, we advocate relatively low homocysteine levels to help lower risk of disease. By ages 40 to 42, mean homocysteine levels are about 11 micromoles per litre (μmol/L) in men and 9 μmol/L in women. Even homocysteine levels this low has been associated with disease. The Life Extension Foundation recommends homocysteine level between 7 μmol/L and 8 μmol/L.
For the vast majority of people, a high homocysteine level is related to the gradual breakdown of the body’s ability to metabolise homocysteine. However, some people have a high homocysteine level because of a rare genetic defect. This condition, called homocystinuria, is associated with developmental delays, osteoporosis, diseases of the eye, stroke, and severe heart disease that can occur at a young age
Now that you know some of the conditions associated with high homocysteine levels, we will discuss in detail its effects and how to lower this disease marker.

What You Have Learned So Far:
* An elevated homocysteine level is linked to heart attack and atherosclerosis.
* Other diseases and conditions—including vascular disease, diseases of the eye,  stroke, Alzheimer’s disease and dementia, erectile dysfunction, and poor outcome in pregnancy—have also been associated with having elevated homocysteine.
*  Homocysteine level rises as we age, along with the incidence of diseases associated with this elevation.
*  The Life Extension Foundation prefers an aggressive stance on homocysteine, striving for a level between 7 μmol/L and 8 μmol/L.

Homocysteine and Heart Disease: A Clear Connection

The evidence is clear that having an elevated homocysteine level is an independent risk factor for heart disease. One large study conducted among physicians who had no history of heart disease showed that having a highly elevated homocysteine level was associated with a more than three-fold increase in the risk of heart attack over a 5-year period (Stampfer MJ et al 1992).

Homocysteine has a number of direct effects on the arteries that help explain its association with heart disease. It causes thickening of the intima, or inner wall of the arteries. And it encourages blood platelets to accumulate, which may lead to the formation of blood clots (Harker LA et al 1976). In animal studies, homocysteine has been shown to affect the production of nitric oxide, a substance that causes arteries to relax and blood flow to increase (Stuhlinger MC et al 2001).

Having an elevated homocysteine level has been associated with:
*First and second heart attacks (Al-Obaidi MK et al 2000; Matetzky S et al 2003)
*Coronary artery disease (Nygard O et al 1997)
*Total cardiovascular mortality (Anderson JL et al 2000)

*Adverse outcomes after coronary balloon angioplasty (Schnyder G et al 2002)
*Heart failure (Vasan RS et al 2003)

In 1999, the American Heart Association recognised the role of homocysteine in atherosclerosis when it issued an advisory statement emphasising the importance of reducing homocysteine blood levels and of screening people who are at high risk (Malinow MR et al 1999). The New England Journal of Medicine (Oakley GP 1998) and the Journal of the American Medical Association (Tucker KL et al 1996) suggested that vitamin supplements could be used to lower homocysteine levels.

Testing Homocysteine Levels
Homocysteine levels are measured directly in the blood. An acceptable level of homocysteine depends partly on your age and gender. It is clear, however, that our homocysteine level rises as we age and that (above a certain level) homocysteine is dangerous.

Homocysteine is an intermediary amino acid; its role in the body is complex, but very important. Homocysteine is a necessary byproduct of a healthy metabolism. Homocysteine is produced as part of the methionine cycle, in which methionine is converted to S-adenosylmethionine (SAMe). SAMe is valuable because of its ability to donate methyl groups during chemical reactions throughout the body. Homocysteine is synthesized when SAMe donates its methyl group. In scientific terms, this means the SAMe has been methylated (lost a methyl group). Methylation is crucial to the health of our cells and tissues by regulating gene expression, protein function, and RNA metabolism.
The methionine cycle is responsible for the creation of all the homocysteine in the body. Most of the resulting homocysteine is bound to plasma and considered stored, or inactive. It may be released into the bloodstream as free homocysteine in response to adverse changes in the body’s biochemistry. Thus, high levels of homocysteine are linked to specific health problems. There is also evidence that homocysteine itself causes damage to the cells within blood vessels.

Homocysteine in the bloodstream is metabolised through two principal pathways. It may be remethylated back into methionine through a process that involves folic acid (folate) and vitamin B12. This is called the remethylation pathway and is responsible for consuming most of the body’s free homocysteine. The remethylation pathway creates more SAMe to support healthy methylation. (Some organs, namely the kidney and liver, are able to remethylate homocysteine directly back into SAMe, but only a fraction of homocysteine is processed in this way.)
Alternatively, some of the excess homocysteine may be used to create cysteine, which is then converted into glutathione. Glutathione is an important and powerful antioxidant. The conversion of homocysteine into glutathione may be accelerated when the body is under oxidative stress. This second process is called the transsulfuration pathway because it produces sulfate byproducts that are flushed from the body in urine. The transsulfuration pathway depends on vitamin B6 to work properly.

There are many reasons free homocysteine levels might rise in the blood. We may be suffering from oxidative damage because of a shortage of glutathione, or our methylation capacity may be decreased, which affects our cells’ ability to grow, differentiate, and function properly.

Homocysteine: Linked to Diseases of Ageing
Although homocysteine’s association with heart disease attracts the most attention, researchers are continually learning more about its effect on other diseases and conditions. So far, elevated homocysteine levels have been linked to the following disorders or diseases:

Stroke – Homocysteine’s effect on the arteries that supply the brain with blood (carotid arteries) is similar to its effect on the arteries in the heart. One study that analysed 1077 people found that overall risk of “silent stroke” or other risk factors for a stroke were strongly associated with elevated homocysteine levels (Vermeer SE et al 2003). Larger, more focused, studies are underway.

Vascular Disease – There is evidence that homocysteine combines with low- density lipoprotein (LDL) cholesterol and contributes to the creation of plaque inside artery walls (McCully KS 1996). Some forms of homocysteine have been shown to damage the inner walls of blood vessels directly (Jakubowski H 2003). Homocysteine has also been implicated in the formation of blood clots, which can cause a heart attack, stroke, or peripheral vascular disease.

Liver Disease – Elevated homocysteine and low levels of SAMe are linked to liver toxicity and cirrhosis (Martinez-Chantar ML et al 2002; Ventura P et al 2005). Homocysteine likely contributes to liver damage, leading to the formation of fibrin, clots, and vascular complications (de la Vega MJ et al 2001).

Kidney Disease – The kidneys filter reabsorb, and metabolise amino acids, including homocysteine. In kidney failure, homocysteine levels rise due to improper kidney filtration (Friedman AN et al 2001). Folic acid, trimethylglycine (TMG; also known as betaine), and vitamins B6 and B12 reduce homocysteine in people with kidney failure. High doses of folic acid can normalise homocysteine levels. Once kidney failure occurs, folic acid is much less effective and high doses of vitamin B12 are required to help normalise homocysteine levels (Righetti M et al 2004).

Thyroid conditions – Elevated homocysteine levels may contribute to accelerated heart disease among people who have hypothyroidism (Morris MS et al 2001).

Alzheimer’s Disease and Dementia – High levels of homocysteine indicate impaired methylation in the brain. Individuals with Alzheimer’s disease have been shown to have elevated homocysteine levels (Joosten E et al 1997; McCaddon A et al 1998).

Depression – Depression has been linked to low levels of folic acid in women (Ramos MI et al 2004). Low folic acid levels have been shown to decrease the effectiveness of the antidepressant fluoxetine (Prozac®) (Fava M et al 1997), and vitamin B6 may alleviate depression (Hvas AM et al 2004). Deficiencies in these vitamins are also closely associated with high homocysteine levels.

Erectile Dysfunction – Homocysteine has been shown to reduce the production of nitric oxide. Nitric oxide causes blood vessels to relax, increasing blood flow to organs and tissues. Folic acid and vitamin B12 may help lower homocysteine levels. In one case study, a man with erectile dysfunction, who also had a genetic defect that caused elevated homocysteine levels, did not initially respond to treatment with sildenafil (Viagra®). However, after treatment with 5000 micrograms (mcg) of folic acid and 1000 mcg of vitamin B12, his erectile dysfunction was successfully treated with sildenafil (Lombardo F et al 2004).

Diseases of the Eye—Homocysteine’s ability to damage blood vessels also has implications for the tiny blood vessels in the eye. Elevated homocysteine levels are associated with serious eye conditions, including glaucoma and macular degeneration. A study showed that homocysteine levels of 11.6 μmol/L were the average concentrations in patients who had central retinal vein occlusion; the average level was 9.5 μmol/L in control subjects (Vine AK 2000).

Why Homocysteine Levels Rise
Homocysteine levels are responsive to a wide range of influences. They rise naturally as we age. Genes also play a large role in the body’s metabolism of homocysteine. However, there are many lifestyle factors that can also cause homocysteine levels to rise. For instance, excessive coffee and alcohol consumption have been shown to increase homocysteine levels (De Bree A et al 2002).

Dietary choices affect homocysteine levels. Eating foods that contain large amounts of methionine, such as red meat and chicken, has been shown to increase blood levels of homocysteine. Similarly, low intake of foods rich in vitamin B, such as green leafy vegetables, may also increase homocysteine levels (Devlin TM 2002).

In addition, the following pharmaceuticals are associated with elevated homocysteine levels:
Fenofibrate – Used in the treatment of high cholesterol (Dierkes J et al 1999). Niacin – Used in the treatment of lipid management (e.g. Cholesterol & Lipoprotein).
Metformin – Used to treat diabetes (Carlsen SM et al 1997).
Antiepileptic drugs – Used to control seizures (Schwaninger MC et al 1999). Levodopa -Used to manage Parkinson’s disease (Muller T et al 1999).

Methotrexate – Used to treat cancer, psoriasis, arthritis, and lupus (Haagsma CJ et al 1999).

There is a much more distinct correlation between cardiovascular disease and homocysteine levels than Cholesterol yet in the UK it is very difficult to get it tested. If they know that it is lowered by these medications surely they should test for the levels at regular intervals but experience with clients has told me this is not the case. Why – it’s too expensive. Many other countries have now adopted homocysteine testing but even if you are prepared to pay, it’s not available through most GP surgeries.
Article Science info & Studies

Healthy Oils Your Body Will love

You have many options when it comes to selecting fats and oils for cooking.
But it’s not just a matter of choosing oils that are healthy, it’s whether they stay healthy after having been cooked with.

The Stability of Cooking Oils
When you’re cooking at a high heat, you want to use oils that are stable and don’t oxidise or go rancid easily. When oils undergo oxidation, they react with oxygen to form free radicals and harmful compounds that you definitely don’t want to be consuming. The most important factor in determining an oil’s resistance to oxidation and rancidification, both at high and low heat, is the relative degree of saturation of the fatty acids in it. Saturated fats have only single bonds in the fatty acid molecules, monounsaturated fats have one double bond and polyunsaturated fats have two or more. It is these double bonds that are chemically reactive and sensitive to heat. Saturated fats and monounsaturated fats are pretty resistant to heating, but oils that are high in polyunsaturated fats should be avoided for cooking.

The Winner: Coconut Oil
When it comes to high heat cooking, coconut oil is your best choice.
Over 90% of the fatty acids in it are saturated, which makes it very resistant to heat. This oil is semi-solid at room temperature and it can last for months and years without going rancid. Coconut oil also has powerful health benefits. It is particularly rich in a fatty acid called Lauric Acid, which can improve cholesterol and help kill bacteria and other pathogens.

The fats in coconut oil can also boost metabolism slightly and increase feelings of fullness compared to other fats. Make sure to choose virgin coconut oil. It’s organic, it tastes good and it has powerful health benefits.

Butter
Saturated fats used to be considered unhealthy, but new studies prove that they are not when used in moderation. Saturated fats are a safe source of energy for humans. Butter was demonised in the past due to its saturated fat content but there really is no reason to fear real butter. It’s the processed margarine that is the truly awful stuff, they are one molecule away from plastic. Real butter is good for you and actually fairly nutritious. It contains Vitamins A, E and K2. It is also rich in the fatty acids Conjugated Linoleic Acid (CLA) and Butyrate, both of which have powerful health benefits. CLA may lower body fat percentage in humans and butyrate can fight inflammation, improve gut health and has been shown to make rats completely resistant to becoming obese. There is one rule for cooking with butter. Regular butter does contain tiny amounts of sugars and proteins and for this reason it tends to get burned during high heat cooking like frying. If you want to avoid that, you can make clarified butter or ghee. That way, you remove the lactose and proteins leaving you with pure butterfat. Make sure to choose butter from grass-fed cows. This butter contains more Vitamin K2, CLA and other nutrients compared to butter from grain-fed cows. (Kerrygold grass fed cows unsalted butter is in most supermarkets)

Olive Oil
Olive oil is well known for its heart healthy effects and is believed to be one of the reasons for the health benefits of the mediterranean diet. Some studies show that olive oil can improve biomarkers of health. It can lower the amount of oxidised LDL cholesterol circulating in your bloodstream.

Animal Fats – Lard, Tallow, Bacon Drippings
The fatty acid content of animals tends to vary depending on what the animals eat. If they eat a lot of grains, the fats will contain quite a bit of polyunsaturated fats.
If the animals are pasture raised or grass-fed, there will be more saturated and monounsaturated fats in them. Therefore, animal fats from animals that are naturally raised are excellent options for cooking.
You can buy ready-made lard or tallow from the store, or you can save the drippings from meat to use at a later time. Bacon drippings are especially tasty.

Palm Oil
Palm oil is derived from the fruit of oil palms. It consists mostly of saturated and monounsaturated fats, with small amounts of polyunsaturates. However, some concerns have been raised about the sustainability of harvesting palm oil, harvesting these trees means less environment available for Orangutans, which are an endangered species. so when you buy anything with palm oil it should be Red palm oil and from a sustainable source. Palm oil is a good choice for cooking but only when it is Red Palm Oil (the unrefined variety). It is also rich in Vitamins E, Coenzyme Q10 and other nutrients.

Avocado Oil
The composition of avocado oil is similar to olive oil. It is primarily monounsaturated with some saturated and polyunsaturated mixed in.
I suppose it can be used for the same purposes as olive oil. You can cook with it, but only at low temperatures. Just like olive oil it should be used cold. It may be best as an addition to salads or foods after they have been cooked.

Fish Oil
Fish oil is very rich in the animal form of Omega-3 fatty acids, which are DHA and EPA. A tablespoon of fish oil can satisfy your daily need for these very important fatty acids. The best fish oil used to be cod fish liver oil, because it is also rich in Vitamin D3, which a large part of the World is deficient in. However with the heavy metals now found in our oceans it is not a good choice anymore. The liver is a big detoxing organ which filters our toxins like heavy metals that can harm us and stores it until it’s safe to pass through our water system. Therefore we would not want to eat the fish’s liver. Fish oil should never be used for cooking due to its high concentration of polyunsaturated fats. It can however be used as a supplement – the best one being krill oil.  However there is now a great way to get the Omega 3 that we look for in fish from the Algae the fish eat to get their Omega 3.  Go to our Super Supplement section and read about Juice Plus Omega Blend.

Nut Oils and Peanut Oil
There are many nut oils available and some of them taste awesome. However, they are very rich in polyunsaturated fats, which make them a poor choice for cooking. They can be used as parts of recipes, but do not fry or use in high heat cooking. The same applies to peanut oil. Peanuts technically aren’t nuts (they’re legumes) but the composition of the oil is similar. There is one exception, however, and that is macadamia nut oil which is mostly monounsaturated (like olive oil). It is pricey, but it tastes awesome. If you want, you can use macadamia oil for low or medium-heat cooking.

Canola Oil
Canola oil is derived from rapeseeds but the uric acid (a toxic, bitter substance) has been removed from it. The fatty acid breakdown of canola oil is actually fairly good, with most of the fatty acids monounsaturated, and contains Omega-6 and Omega-3 in a 2:1 ratio, which is perfect. However, canola oil needs to go through very harsh processing methods before it is turned into the final product. I personally don’t think these oils are suitable for human consumption.

Seed and Vegetable Oils
Industrial seed and vegetable oils are highly processed, refined products that are way too rich in Omega-6 fatty acids. Not only should you not cook with them, you should probably avoid them altogether.  These oils have been wrongly considered “heart-healthy” by the media and many nutrition professionals in the past few decades. However, new data links these oils with many serious diseases, including heart disease and cancer.

Avoid all of them:
• Soybean Oil
• Corn Oil
• Cottonseed Oil
• Canola Oil
• Rapeseed Oil
• Sunflower Oil
• Sesame Oil
• Grapeseed Oil
• Safflower Oil
• Rice Bran Oil

One study also looked at common vegetable oils on food shelves in the U.S. market and discovered that they contain between 0.56 to 4.2% trans fats, which are highly toxic.  It’s important to read labels. If you find any of these oils on packaged food that you are about to eat, then it’s best to purchase something else.

How to Take Care of Your Cooking Oils
To make sure that your fats and oils don’t go rancid, it is important to keep a few things in mind. Don’t buy large batches at a time. Buy smaller ones, that way you will most likely use them before they get the chance to damage. When it comes to unsaturated fats like olive, palm, avocado oil and some others, it is important to keep them in an environment where they are less likely to oxidise and go rancid. The main drivers behind oxidative damage of cooking oils are heat, oxygen and light. Therefore, keep them in a cool, dry, dark place and make sure to screw the lid on as soon as you’re done using them. Temperature gauge for cooking oils!
Omega Oils
Should not be used at all for cooking for more information on these essential oils go to :- www.thehealhthubclub.org Super supplements

Heart Disease

What Your Doctor Isn’t Telling You About!

Heart disease remains one of the top two killers in the UK today.
Every year, more than 160,000 people die from cardiovascular disease – that’s more than 435 living, breathing human lives lost every single day! Stated differently, that’s 18 deaths every hour of every day, 365 days of the year! In the US, it’s even worse with 800,000 deaths each year.

Literally thousands of gold-standard medical studies performed at the world’s most cutting- edge research institutes have shown – beyond any shadow of doubt – that you can…
Prevent, Reverse Heart Problems – Without…

• Taking dangerous prescription drugs that may actually damage your heart and even trigger a life-changing or deadly heart attack or stroke!
• Resorting to risky surgical procedures that flat out FAIL in some cases… and may even kill you! In fact, the amazing advances now are making some dangerous drugs obsolete – by working better… faster… cheaper… and with ZERO side effects! These same breakthroughs are outperforming common and costly (not to mention dangerous!) surgical procedures, in some cases… as you’ll see further down this page.

Why Cholesterol Isn’t The Biggest Risk Factor For Cardiovascular Disease.

Most conventionally-trained doctors are closed-minded when it comes to natural remedies and treatments. They give you only two options: drugs or surgery. Also most doctors are slaves to big-money drug companies. If a drug company can’t patent a product, they can’t mark it up for the obscene profits they’ve come to expect.

You’ve probably heard it dozens of times: Having high cholesterol is one of the biggest risk factors for heart disease. You’ve probably heard that it increases your risk of heart attacks, strokes… and other cardiovascular related problems.

So what should you do? If your doctor diagnosed high cholesterol, he probably gave you a prescription for one of the popular cholesterol-lowering drugs on the market. Statins are one of the best ways for lowering cholesterol, but they come with a list of side effects as long as your right arm and studies show they deplete levels of the heart-protecting substance in your body, Coenzyme Q10. Or… you could turn to punishing diets… exercising every day… or take expensive supplements to help bring down your cholesterol levels.

These are all good options. But the problem is, lowering your cholesterol is virtually useless for preventing heart attacks! Despite the obsession among doctors and the media about cholesterol, there’s a TON of evidence that proves that cholesterol isn’t the deadly demon it’s made out to be. For instance, did you know that half of all heart attack patients admitted to hospital with a heart attack had no previous symptoms… and had cholesterol levels in the normal range. Well, according to a study published in the prestigious American Heart Journal, it’s true. The first symptom they actually experienced was a heart attack!

Moreover, studies also show that most people with high cholesterol almost NEVER have a heart attack. If they did, heart attack rates would be TRIPLE what they currently are! Further, did you know that your body actually needs cholesterol for a number of important bodily functions? It’s true. It helps keep the cells of your body strong… it helps transport vitamins throughout your body… and it’s one of the most important building blocks of crucial hormones in your body – most notably testosterone and oestrogen. And perhaps most striking of all, did you know that your liver makes as much as 2 grams of cholesterol a day? It’s true. That’s more than 5 times the amount you could eat in a single day!

FACT: Treating cholesterol is BIG business. Literally billions of pounds every year is made from the treatment of cholesterol. This includes prescription cholesterol-lowering drugs, known as statins and many more billions are pouring into the coffers of devious food manufacturers through scores of “cholesterol-lowering” foods and other products.

FACT: Doctors, greedy drug companies and food manufacturers are placing the blame for the global heart disease epidemic on cholesterol… and are completely IGNORING the three biggest risk factors for heart disease, heart attacks, strokes… and more!

Cholesterol on its own is not the problem – it is damaged cholesterol caused mostly through eating a bad diet of processed, fast and other inflammatory foods. This causes the cholesterol to change and become trapped in the endothelium. The endothelium is a cell layer lining the blood luminal surface of vessels. The LDL cholesterol is more susceptible to damage than HDL – so it lowers the risk if we have less LDL in our system. However If we eat a diet rich in fruit, vegetables and berries it will help protect our cardiovascular system and reduce our body’s inflammatory load.

If you want to know more download our booklet on “Cardiovascular Wellness”

A Tea for Every Health Problem

Green Tea

Green tea literally blasts away flab! Researchers attribute the fat-burning properties of green tea to catechins, specifically EGCG — the name of a group of antioxidative compounds that blast adipose tissue by revving the metabolism, increasing the release of fat from fat cells (particularly in the belly), and then speeding up the liver’s fat burning capacity. It gets better: Research suggests that combining regular green-tea drinking with exercise may maximize the weight loss benefits. In one study participants who combined a daily habit of 4-5 cups of green tea with a 25-minute workout lost 2 more pounds than the non-tea-drinking exercisers. To reap even more flat-belly benefits from your fitness routine, be sure you’re incorporating these weight loss exercises – see our shop for our “Get Fit Lose Fat Faster” booklet.

White Tea

Not only does white tea prevent new fat cells from forming, but it also enhances the body’s ability to break down and utilize existing fat for energy, according to a study published in the journal Nutrition and Metabolism. As if that wasn’t enough, “Chemicals in the tea appear to protect your skin from sun-induced stress, which can cause the cells to break down and age prematurely,” says Elma Baron, MD, the study author. To put white tea to use, try rubbing on a lotion containing white tea extract before you apply your sunblock!

Black Tea

Italian researchers found that drinking a cup of black tea per day improves cardiovascular function—and the more cups you drink, the more you benefit! Better cardiovascular function means you can breeze through that 5K you signed up for. And a study published in the Proceedings of the National Academy of Sciences revealed that drinking 20 ounces of black tea daily causes the body to secrete five times more interferon, a key element of your body’s infection-protection arsenal. Just make sure to ditch the dairy. A study in the European Heart Journal found that while black tea can improve blood flow and blood vessel dilation, adding milk to the tea counteracts these effects.

Valerian Tea

Sleep’s a big deal. Losing a mere hour of shut-eye over the course of three days is enough to negatively impact the body’s hunger and appetite-regulating hormone, ghrelin. Quality sleep, on the other hand, fuels the production of fat-burning hormones, making it a top priority if you’re trying to drop a few pounds. Valerian is a herb that’s long been valued as a mild sedative and now research is showing what tea enthusiasts have known for centuries. In a study of women, researchers gave half the test subjects a valerian extract and half a placebo. Thirty percent of those who received valerian reported an improvement in the quality of their sleep versus just 4 percent of the control group.

Ashwagandha Tea

Ashwagandha tea gives you a better outlook on life and reduces stress hormones that can wreak havoc on your waistline. A study published in the Indian Journal of Psychological Medicine found that “Ashwagandha root extract safely and effectively improves an individual’s resistance towards stress and thereby improves self-assessed quality of life.” When it comes to weight loss, stress is not your friend. A recent study at Penn State found that people who react badly to stressful situations have increased levels of inflammation in their bodies—and inflammation is directly tied to obesity, as well as diseases like diabetes, heart disease and cancer. When anxiety rides high, you’re also at the mercy of stress hormones such as cortisol – known as “the belly fat hormone” for its ability to pull lipids from the bloodstream and store them in our fat cells.

Oolong tea

Oolong tea’s major weapon against weight gain is its ability to prevent fat absorption. Japanese scientists found that high levels of antioxidants called polymerized polyphenols, specific to oolong tea, inhibit the body’s ability to absorb fat by up to 20 percent. When Taiwanese researchers studied more than 1,100 people over a 10-year period, they determined that those who drank black, green or oolong tea one or more times a week had nearly 20 percent less body fat than those who drank none. A oolong tea fights blood pressure, cutting the risk by as much as a whopping 65 percent!

Bilberry Tea

Consuming bilberries, a northern European cousin to the blueberry, may help reduce bloat-inducing inflammation, according to a study published in the journal Molecular Nutrition & Food Research. To come to these findings, researchers divided participants into two groups; one group was given a diet that included an equivalent of 1.5 cups of blueberries, while the other group followed a control diet that didn’t include the fruit. At the end of the experiment, the bilberry-eating group had significantly less inflammation than their counterparts who didn’t munch on the berry. Since the fruit is native to Northern Europe, it isn’t widely available in the US. To reap the benefits, enjoy a few cups of bilberry tea.

Red Tea

Rooibos tea is made from the leaves of the “red bush” plant, grown exclusively in the small Cederberg region of South Africa, near Cape Town. What makes rooibos tea particularly good for your belly is a unique and powerful flavonoid called Aspalathin. According to South African researchers, polyphenols and flavonoids found in the plant inhibit adipogenesis–the formation of new fat cells–by as much as 22 percent. The chemicals also help aid fat metabolism. Plus, Rooibos is naturally sweet, so you won’t need to add sugar. It’s also not technically a tea—it’s an herbal infusion. Want to give your metabolism a kick?

Mate Tea

Mate tea is known for its powerful thermogenic effects—meaning it turns up your body’s calorie burning mechanism—and can also promote weight loss by improving insulin sensitivity. In a recent study, participants were divided into two groups. One group took a placebo 60 minutes prior to exercising, while the other group ingested 1000 mg capsule of yerba maté. Researchers found that those who consumed the herb increased the beneficial effects their workout had on their metabolism without the workout. Plus, this brew is like green tea on steroids, with up to 90 percent more powerful cancer-fighting antioxidants, a cache of B vitamins, and plenty of chromium, which helps stabilize blood-sugar levels.

Mint Tea

Mint tea wards off the munchies. Fill a big teacup with soothing peppermint tea and sniff yourself skinny! While certain scents can trigger hunger (a trick Cinnabon figured out long ago), others can actually suppress your appetite. One study published in the Journal of Neurological and Orthopaedic Medicine found that people who sniffed peppermint every two hours lost an average of 5 pounds a month. Although tea is relatively low in caffeine—about 25% of what a cup of coffee delivers—decaffeinated varieties are great to have on hand for a soothing bedtime treat that will keep you out of the cabinets! And speaking of sleep, want to lose weight while you snooze?

Chamomile-and-lavender Tea

Chamomile-and-lavender tea wards off fatigue and depression by reducing the stress that comes with insomnia. And reduced stress prevents increased levels of inflammation, which have been directly tied to weight and blood sugar disorders like obesity and diabetes. One Taiwanese study found that chamomile tea significantly improved the physical symptoms related to a lack of sleep, and even helped reduced levels of depression in the chronically sleep-deprived. Another study found that it improved daytime wakefulness in people who suffered from a lack of sleep. Here’s the funny thing about chamomile: Although it’s the most popular tea for bedtime, there’s actually no evidence that it improves the length or quality of sleep.

Goji Tea

Goji tea cranks up calorie burn by 10%. Lycium barbarum, the plant from which gojis are harvested, is a traditional Asian medicinal therapy for diabetes, but it also boasts a slimming effect. In a study published in the Journal of the American College of Nutrition, participants were either given a single dose of L. barbarum or a placebo after a meal. The researchers found that one hour after the dose, the goji group was burning calories at a rate 10 percent higher than the placebo group. The effects lasted up to four hours! Most goji teas are mixed with green tea, further boosting your calorie burn.

Ginger Tea

Not only is ginger one of the healthiest spices on the planet, but it also fights inflammation. According to numerous studies, ginger, traditionally used to ease stomach pain, blocks several genes and enzymes in the body that promote bloat-causing inflammation. This means you can enjoy that second serving of nutrient-dense veggies without worry. If you prefer the taste of chai tea, typically made from a blend of cinnamon, cardamom, cloves and ginger, that may also do the trick—but may be less potent.

Barberry Tea

This tea is a weight-loss ninja. The stem, fruit and root bark of the barberry shrub contains berberine–a powerful, naturally occurring, fat-frying chemical. A study conducted by Chinese researchers revealed that taking berberine supplements three times a day over the course of three months can decrease your body mass index (BMI): participants dropped their BMI levels from 31.5 to 27.4. Previous studies have also found that consuming the plant can boost energy expenditure and help decrease the number of receptors on the surface of fat cells, making them less apt to absorb incoming sources of flubber.

Kava Kava Tea

Kava Kava quells worrying thoughts. In one Phytotherapy Research study, 120 mg of kava-kava was administered daily over 6 weeks to patients who had stress-induced insomnia. The results suggested a statistically significant improvement in sleep latency, duration and waking mood. When you’re anxious, your body feels like it’s under a tremendous amount of stress all the time. This is why anxiety is a powerful trigger for weight gain. A recent study in the journal European Eating Disorder Review placed anxiety as “one of the most important factors significantly associated with weight gain.” In fact, two-thirds of people with eating disorders also suffer from anxiety, and the anxiety usually existed first. But sip with caution—at very high levels, kava kava can cause liver toxicity. Kava Kava should only be one part of an overall, balanced tea cleanse.

This fermented Chinese tea can literally shrink the size of your fat cells! To discover the brew’s fat-crusading powers Chinese researchers divided rats into five groups and fed them varying diets over a two month period. In addition to a control group, there was a group given a high-fat diet with no tea supplementation and three additional groups that were fed a high-fat diet with varying doses of pu-erh tea extract. The researchers found that the tea significantly lowered triglyceride concentrations (potentially dangerous fat found in the blood) and belly fat in the high-fat diet groups. Although sipping the tea could have slightly different outcomes in humans, we think these findings are promising enough that it’s still well worth your while to fix yourself a steaming hot cup.

Fennel Tea

According to a 2015 Journal of Food Biochemistry study, foeniculum vulgare–better known as fennel–has major inflammation-fighting properties. Fans of the mild, sweet licorice-flavored tea have long used it to treat gas and other gastrointestinal issues too. While the U.S. National Institutes of Health has no stance on fennel’s medicinal effectiveness, Germany’s Commission E, an official government agency similar to the FDA that focuses on herbs, says that the plant can indeed be an effective flatulence fighter.

Kola Nut Tea

With a caffeine count higher than coffee, these teas kick your metabolism into gear. In a study published in the journal Physiology & Behavior, a 3-4 percent increase in metabolic rate was measured in both lean and obese subjects after a single 100 mg dose of caffeine. Look for teas made from this caffeine-containing fruit; if you want to skip comparative shopping, just grab a box of Celestial Seasonings’ Fast Lane, which clocks in 20 mg above your daily cup of coffee at 110 mg caffeine.

Hops Tea

Sip and soothe the central nervous system with this tea. The hop, a component in beer, is a sedative plant whose pharmacological activity is due primarily to the bitter resins in its leaves. Hops increase the activity of the neurotransmitter GABA, which helps combat anxiety. New research suggests simple food choices can make the difference between feeling anxious and feeling calm and in control — and that’s a big deal. Eighteen percent of the population suffers some form of anxiety disorder, and experts say everyday worry can quickly snowball into a crippling condition if it’s not dealt with swiftly. And it all begins in the kitchen.

Hibiscus Tea

The pressure, the puffy stomach, the self-consciousness – this tea can help you ditch all of it. According to numerous studies, flavonoids and other compounds found in the hibiscus plant help to counteract bloating by influencing how aldosterone, the hormone that regulates water and electrolytes balance, affects the body. Enjoy a cup of hibiscus tea and watch your pooch slowly–but surely–deflate.

Matcha Hops Tea

Derived from the Japanese tencha leaf and then stone ground into a bright-green fine powder, matcha literally means “powdered tea,” and it’s incredibly good for you. Research shows the concentration of epigallocatechin gallate (EGCG) in matcha to be 137 times greater than the amount you’ll find in most store-bought green tea. EGCG is a dieter’s best friend: studies have shown the compound can simultaneously boost lipolysis (the breakdown of fat) and block adipogenesis (the formation of fat cells) particularly in the belly. One study found men who drank green tea containing 136 mg EGCG – what you’ll find in a single 4 gram serving of matcha – lost twice as much weight than a placebo group (-5.3 vs -2.8 lbs), and four times as much visceral (belly) fat over the course of 3 months. You can prepare the powder as a traditional tea drink as the zen monks have done since 1191 A.D., or enjoy the superfood 2015-style in lattes, iced drinks, milkshakes and smoothies. Need one more reason for tea-time? A single serving sneaks in 4 grams of protein – that’s more than an egg white!

KIDS HEALTH – HEART HEALTH

Heart disease is a leading cause of death in the UK. While diet and exercise are key to heart health, a cardiologist is spreading the word about another vital step to protect your child’s heart.

Protecting your child’s heart is all about diet and exercise
Heart disease is a leading cause of death among men and women in the U.S. Approximately one in 200 of those individuals have an inherited form of heart disease – meaning that individuals who look healthy, eat healthy and get plenty of exercise can still be at risk of having a heart attack.
Early detection, including cholesterol and blood pressure screenings, is an important part of maintaining heart health. These simple tests give doctors important insight into how a body is working, and what risks they may have of heart disease.
While more awareness is being raised about the importance of a healthy diet and exercise, parents might not be aware of the importance of a cholesterol screening for their child. After all, cholesterol isn’t usually an issue in childhood – right? Sarah Blumenschein, M.D., a pediatric cardiologist at Children’s Health℠ and Associate Professor at UT Southwestern, debunks that common misconception about a child’s heart health.
“Children can develop high cholesterol as early as ages 5 or 6,” she explains. “Research is well-documented that children with a family history of heart disease, particularly among immediate family members who experienced a heart attack in their 30s or 40s, can begin to exhibit symptoms of heart disease in adolescence.”
Knowledge is power. Get your child screened.
“A child can look healthy, get plenty of exercise and eat a healthy diet and still have high cholesterol – particularly if they have a family history,” says Dr. Blumenschein.
Dr. Blumenschein encourages parents to have their children screened around the time children enter school. The US are now recommending that all children, ages 9-11, be screened for high cholesterol.
“High cholesterol is reversible, but it is undetected because there are no signs or symptoms until a heart attack,” she states. “It’s a disease that accelerates in your 20s or 30s, and the earlier its diagnosed and treated, the better your outcome will be.”
You should talk to your child’s physician about other heart health screening if you have high cholesterol in your family (FHC).
Fasting blood glucose test
Blood pressure
Body weight and BMI (Body Mass Index) screening

KIDS HEALTH – WHEN TO KEEP THEM OUT OF SCHOOL

Fever, vomiting and other signs your child is too sick for school
Between colds, coughs and stomach bugs, kids get sick frequently. So when symptoms like a runny nose or stomach pain hit, it may be difficult to decide when you should keep your child home from daycare or school.
Sometimes it’s obvious when kids need to stay home, like when they have a fever, But many times children’s symptoms fall into a gray area that gives parents pause.”
Most schools, nursery and day care have their own guidelines about when to keep a child home. You should become familiar with your school’s fever and sick day policy as it may be narrower than what physicians recommend. While school and daycare rules may not always feel convenient, it’s important to remember that they are in place to keep your child healthy.

Is my child too sick for school?
In general, you should keep your child home from school or daycare when they have any of the following symptoms or illnesses:
A Fever of over 100.4 or higher
Diarrhea
Vomiting
Certain illnesses and rashes like chickenpox, measles or  foot and mouth disease.

A health care provider or school nurse can help you distinguish those illnesses and when your child is no longer contagious. Parents might be surprised to learn that a diagnosis of head lice is not a reason to stay home from school.

KIDS HEALTH – WHAT TO DO – FLU

Flu is spreads quickly in the winter months but what should you do if you think your child has it?

First recognize flu symptoms in your child and know when to call the doctor or when to take your child to the hospital. In most cases can be treated with rest and fluids, but some symptoms require medical attention. Below is a guid to when and where to seek treatment.

Consider waiting until the next day when even if your child has a fever they are:-

Urinating normally
Still being playful
Eating normally

Call a doctor if they are have:-

Become lethargic
A fever for more than 3 days
Stopped drinking liquids
Not urinated for over 6 hours

Go to ER if they have:-

Shortness of breath (if this is severe call 999)
Not alert (If not responsive call 999)
Dried lips and sunken eyes and are not drinking or urination