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When was the last time you received the personal attention you deserve and talked with someone about your health?

 

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It’s rare for anyone to get an hour to explore their wellness goals with a trained professional. As a Health Coach, I create a supportive environment that enables you to articulate and achieve your goals. Throughout my education, I have been exposed to the most cutting-edge dietary theories and studied highly effective coaching techniques to help you find the right lifestyle that works best for you.





Most approaches to healthy eating dwell on calories, carbohydrates, fats, and proteins. Instead of creating lists of restrictions and good and bad foods, I coach my clients to explore basic improvements and implement gradual changes during our work together. As these pieces accumulate, my clients find the changes collectively create a much larger impact than they originally expected. We work on what you want to improve, and within the circumstances of your unique situation.


 

No one diet works for everyone.


I will guide you to find the food and lifestyle choices that best support you. I will also help you to make gradual, lifelong changes that enable you to reach your current and future health goals.


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Empowering Healthy Families

 

Do you have essential oils in your medicine cabinet?

Posted by Wellness Ensured- Jillaine Eastridge on Sunday, July 5, 2015

Mojito Water with Essential Oils!

 

I have a treat for you today! 3-ingredient, super healthy (non-alcoholic) #MOJITOS!! {hint: 2 of the ingredients are...

Posted by Wellness Ensured- Jillaine Eastridge on Thursday, July 2, 2015

This Family ate Only Organic for Two Weeks... Watch What Happened

 

I encourage you to watch this video which shows the impact of going organic for just two weeks and the effect it has on...

Posted by Dr. Wayne W. Dyer on Wednesday, May 13, 2015

Decoding Ingredients | 4-Part Series

This was a 4-part blog series posted throughout all of February which has now been condensed into one easy post for you to reference! I suggest going through one part at a time and spending a few days challenging yourself to replace each set of ingredients. 


I used to get migraines every. Single. Day.  Every day. They weren’t always the super-debilitating, lock-me-in-a-dark-room kind, but it was a guarantee that I would get some level of migraine, and it wasn’t a matter of if, only a matter of when. When I started waking up to the lies that big food tells us, I started to do some experimenting with foods and realized that I have SEVERAL food sensitivities! And those “foods” were acting like poison to my body. The migraines were my body trying to tell me something! I’m finally listening.

Through my experiments and research, I unlocked several more causes for the problems I was having. That’s what I’m going to share with you this month! I’m going to help you start Decoding Ingredients lists, and each week I’ll expose one new ingredient that you’re going to want to know about.



PART 1 

 

{the toxin}

Let’s start with artificial sweeteners, specifically aspartame (aka, NutraSweet, Equal). I remember when I first discovered those handy little single-serving packets of Crystal Light. They were sooooo delicious, and I was so proud of myself because with them, I was drinking a TON of water! Seriously, like 4-5 bottles of water a day! I couldn’t get enough! Then, about 5 days into my Crystal Light binge, I got the worst migraine of my life. That’s when I read the ingredients list and saw that those little magic packages had aspartame in them. Luckily, I had recently heard that aspartame caused migraines so I threw the Crystal Light away and never looked back.

If you’ve been following me on Facebook, it’s no secret that I now know this nasty little ingredient to be one of the worst toxins being snuck into our food. You see, aspartame is an artificial sweetener, but since it’s not sugar, food companies can label their products as “sugar free” or “low calorie” and they’re not lying! But you being dooped.

 

{4 truths about artificial sweeteners}

1. They’re neurotoxins, meaning they cause damage to nerve tissue. (Now the migraine makes sense!) In fact, they’ve also been linked as potential contributors to serious neurological disorders such as Alzheimer’s, Parkinson’s, Multiple Sclerosis, and Epilepsy.

2. Even though they’re marketed as low-cal sweeteners, they actually cause weight GAIN! Without getting too “sciency,” basically your brain is tricked into thinking it’s about to get some sugar calories so it releases necessary hormones.  When the body doesn’t get those calories, it keeps the hormones coming until the calorie bank is filled. You’ll actually be triggered hormonally to eat MORE carbs and other sugars until caloric needs are met!

Oh, and those hormones being released? They tell the body to store fat.

3. They cause an increase in insulin sensitivity, so even though it’s marked as a great option for Diabetics, it could actually be making the condition worse.

4. Because they’re so much sweeter than regular sugar, your taste buds begin to adapt and change so you actually need more sugar for things to actually taste sweet to you.

 

{assignment for this week} 

Go through your cupboards and refrigerator on the hunt for artificial sweeteners. They’ll be labeled as aspartame, sucralose, saccharin, acesulfame potassium and stevia. Don’t forget things like ketchup, gum, and ice cream!

The best thing to do is to cut out sugar in general, but if you’re going to have a sweet treat, raw honey or 100% pure maple syrup make great sweeteners. And I’d honestly rather see you drinking regular soda than diet soda. {Please don’t drink soda.}

 


PART 2

 

{the toxin}

BLUE #2… BLUE #2… RED #40… YELLOW #5…

No, I’m not the quarterback calling out a play. These are common chemicals in your ingredients list, and they’re actually causing more pain than a lineman!

These little numbers show up in obvious places, like brightly-colored cereals and candy, but they’re also snuck into things like pickles, and lunch meats. And why does body wash or dish soap need to be colored?!? What’s sad is that the only purpose of these colors is to make us go, “Ooooo, pretty!” To hypnotize poor unassuming consumers into buying stuff that’s not good for them just to help line the pockets of those nasty Big Food giants who couldn’t care less that their bottom-line-first, corner-cutting, quick fixes are killing Americans.

 Shiny objects friends. Shiny objects.

 Artificial colors, such as the ones listed above, as well as Blue #1, Green #3, Red #3, and Yellow #6, are currently regarded by the FDA as safe, and are allowed in food here in the US (thanks to lobbyists who have a hand in Big Food’s pocket). But it’s a very different story in other countries. In the EU, if any of these dyes are found on the shelves, there are very heavy fines to pay! Candy companies and fast-food chains like Mars and McDonalds actually have different recipes that they use overseas using natural food coloring!

 

{why it’s bad}

Why doesn’t the EU allow these synthetic colors in their food? Studies have shown that artificial colors are neurotoxic, they increase hyperactivity (ADHD) in children, and they may even be cancer-causing!

“But Moooom. If we can’t use our uber-cheap poisonous rainbows to make people buy our food, we won’t make as much money and then we can’t have all these useless expensive cars and over-the-top houseeees!”

(You see why I get worked up?)

 

{a better way}

There is good news though: we’re waking up, America! (As demonstrated by the fact that you’re here and reading this post right now.) And as we become more educated, we’re refusing to buy toxic crap and food companies are finally using more and more natural ingredients to color their food! You may see things like turmeric, beet root, elderberry juice, or annatto. Those are all food colorings that come directly from plants and are a much safer alternative.

 

{assignment for this week}

Check your ingredients lists for artificial colors. They’re usually the last few ingredients listed. If you see numbers, throw it out and find a better alternative! When I’m shopping, I always look for the dullest, most boring, and least colorful labels! Generic is usually better too, not sure why. Maybe they can afford better ingredients without all those advertising costs?? (Hint: If you recognize the brand and have seen a commercial for it, it’s part of the “Big Food” industry. Don’t buy it.)

And remember, we’re meant to eat all the colors of the rainbow! But those colors need to come from the produce section, not a box, bag, or can. Hopefully you see more plants than numbers in your nest.

 


PART 3 

{the toxin}

High Fructose Corn Syrup (HFCS) is a highly processed and super concentrated form of fructose, or fruit sugar, that's made from corn.

“Wait, I thought corn was a vegetable.”

It is. (Well, sort of.) That’s why enzymes have to be added to the corn to convert some of corn’s glucose into fructose, which is much sweeter. The result is an uber-cheap, thick and sticky, ultra concentrated form of sugar that makes GREAT use of the over-abundance of corn grown in America! Because it’s so cheap, you’ll see HFCS in almost every processed food item on the shelves: soda, bread, candy, crackers, cookies, canned fruits, ketchup, sauces, salad dressings, breakfast cereals and granola bars (even the so-called healthy ones). That is, unless the corn syrup has been replaced with artificial sweeteners so the product can be marked as a “healthy” alternative!

 

{why it’s bad}

Fructose is absorbed by the small intestine and goes directly to the liver turning on a processes that tells the liver to convert and store the fructose as fat. This causes fatty liver, and that’s bad news bears. HFCS has also been known to cause plaque build-up in the walls of blood vessels (you know, what we’re told is caused by consuming foods high in cholesterol? More on that in a later post…). HFCS can trigger problems with your autoimmune system, and it can accelerate aging!

Seeing HFCS on the label is also a tell-tale sign that the food item is highly processed and very low in quality and in nutrients.

Check out this 5 min video with Dr. Mark Hyman, who was one of the guest speakers at IIN where I attended schoolHouse Call: Why You Should Never Eat High Fructose Corn Syrup

 

{a better way}                                            

Well you already know I’m not going to tell you to buy the diet or sugar-free version of your favorite packaged snack (see artificial sweetener article linked above), so what is the better way here? Again, natural sweeteners like honey and 100% pure maple syrup are better options, but you can sweeten with WHOLE fruit too! Once you detox your body and reset your brain’s sugar receptors back to normal range, fruit tastes sweet again!




PART 4

Have you ever wondered how those pre-packaged dinners you find on the shelves- NOT refrigerated or frozen- aren’t…rotten? I used to just chalk it up to the many wonders of the food world.  I now know better that a plethora of preservatives are used to prevent microorganisms from breaking down food- causing molding and spoiling and rotting. If microorganisms can’t survive, and humans are more microorganism than human cells, how do we think WE’LL survive?

In our final week on Cutting the CRAP, Decoding Ingredients I’d like to share with you some of the most common preservatives used in food.

{the toxin} {where it's found} {why it's bad}

Sodium benzoate

processed food and drinks causes hyperactivity and may cause cancer
Sodium nitrate/nitrite canned foods and processed meats like hot dogs, sausages, bacon, and lunch meat has been linked to stomach cancer
BHA/BHT used to prevent oils from becoming rancid in chips, cereal, cookies, and processed meat BHA has been linked to cancer, and the verdict is still out on BHT (i.e. we’re still guinea pigs)
Brominated vegetable oil used to prevent the flavor oils in drinks from separating out (oil and water don’t mix)- bromate, the main ingredient, is a poison that can cause severe allergic reactions

Trans fats/Partially Hydrogenated oil

found in margarine and shortening, cookies, crackers, and deep-fried food- increase the risk of heart disease and Type II Diabetes. *Food labels are still allowed to claim zero trans fats if quantities are less than 1% so reading ingredients is crucial for your protection.

 

{a better way}

Of course, food companies are coming out with preservative-free options, so if you must consume pre-packaged food, opt for something preservative free. Also, the refrigerator and freezer sections will have more selection of preservative-free foods because lowering the temperature of food slows down the spoiling process. The best thing to do, as I’ve mentioned previously in this series, is to avoid boxes and cans and jars and stick to shopping the perimeter of the grocery store. As a general rule, the longer the shelf-life of the food, the shorter it will make your shelf-life.

 


Guide to Gluten-free Living (infographic)

 


Unused Content: