Many recipes call for agave as a sweetener and deem it as “SAFE” for hypoglycemia, diabetes, and insulin resistance.  I have read new reports saying that it is jacks up the liver because it’s pure fructose and many of the harvesting/processing methods are questionable (See Mercola.com).  I don’t know if all that is true. All I know is when I use agave my blood sugar flies all over the place; I can’t regulate it.  When I stopped using agave the I was able to really heal my insulin resistance issues. Remember, my panic and anxiety attacks were directly associated with blood sugar spikes and crashes.  So not only did my blood sugar regulate, the panic and anxiety improved.  Agave is NOT anxiety therapy!

This is why I choose maple syrup, it’s sucrose not fructose.  The higher the grade the better, A is lightest and C is darkest.  Grade B and C syrups taste wicked good, are full of minerals, and they have a low glycemic index of 54. BUT, it has a high glycemic load. Which means the blood sugar rises and can crash down if the there is not enough fat, fiber, and protein on the back end of the food to stabilize levels.  I love this recipe because it has a ton of fat, fiber, and protein which don’t make you fat, it’s the spiking and crashing of your blood sugar that does.

Another trick I do is cut back on the main sugar type sweetener and add stevia. For this recipe, I use Young Living’s stevia. It is the true extract, not the clear stuff you find commercially. It is sweet, but it is also high in minerals and has the blood sugar balancing health benefits of the stevia herb due to it’s high level of chromium.

The flour that is used is coconut, which is 58% fiber and 15% coconut oil.  Bran is only 27% fiber! Very few people are allergic to coconut, so it’s considered hypoallergenic.  I love the taste and when baked goods made with it are fresh, it is not cononutty.  Coconut flour is now found in many grocery stores in the health food section.

So what’s YLTG oils?  They are Young Living Therapeutic Grade essential oils. I use them medicinally for myself and in my practice. However, they taste great too!  I would never, ever, ever recommend using a store bought oil for ingestion. So please, if you make this recipe use Young Living’s Oils only.

The best part about this cake is that it is rich and satisfying.   The texture is like a pound cake and it is very moist.  Each piece has the equivalent of one egg in it!!!  So enjoy and don’t feel guilt with this wonderful treat.

THE CAKE ITSELF:

Ingredients:

¾ C coconut flour – sifted

¼ c Dutch coco powder – sifted

1 teaspoon Redmond RealSalt

1 tsp baking soda

10 eggs

1 cup grapeseed oil

1 cup Grade B maple syrup

½ tsp stevia (English Toffee and Vanilla Crème flavors can be used also)

1 tblsp vanilla extract

10 drops of YLTG orange oil

2 drops of YLTG Abundance oil

Instructions:

- Grease two 9” round pans with butter or coconut oil.

- In a small bowl mix the coconut flour, coco powder, salt and baking soda. Set aside

- In a large bowl add the 10 eggs. Whisk lightly to break the yolks. Add the grapeseed oil, maple syrup, stevia, vanilla, orange oil, and Abundance oil.  Blend with hand mixer until thoroughly combined.  Make sure the maple syrup is mixed in, because it is heavy it has a tendancy to settle at the bottom.

- Immediately add the dry mixture to the eggs. Blend with a hand mixer until smooth and even.

- Bake at 325 for 30 to 40 minutes.  Half way through, rotate the cake pan 180 degrees to ensure even baking. Check with a tester to ensure batter is completely cooked. Cake will be spongy and firm.

- Remove from oven and place in a well ventilated area.  Cake will pull away from edges and be easy to remove when completely cool in the pans.

THE SIMPLE & SINFUL FROSTING:

Ingredients:

1 ½ cup of semi sweet chocolate chips (Enjoy Life makes allergen free)

¾ cup of grapeseed oil

2 tablespoons of Grade B maple syrup

¼ tsp of stevia

2 tblsp of vanilla

Pinch of Redmond RealSalt

10 to 15 drops YLTG Abundance oil (15 drops is strong, but yummy!)

Instructions:

- In a small saucepan over very low heat, melt chocolate and add grapeseed oil.  Do not allow to boil or “cook”.

- Turn off heat and wisk in maple syrup, stevia, vanilla, salt, and Abundance oil.

- Place pan in freezer for 15 to 20 minutes to cool.  Do not allow to cool solid, it will not fluff up and be spreadable.

- Remove frosting from freezer when cool.  Mix with hand blender to add air. This will increase volume and make it easy to spread.

- Place about 1/3 of the frosting on top of the first layer of cake. Spread to the edges.  Place the top layer over the bottom.  Spread on the remainder of frosting.

Enjoy!!!

Super yummy with ice cream. We recommend Breyer’s Natural chocolate or vanilla – it’s not full of man made junk. Or, Turtle Mountain’s coconut ice cream!

SUPER SMOOTHIE RECIPE

2 scoops Power Meal

5 drops YLTG grapefruit oil for the taste, chemo prevention, bloating (lymph support)

2 drops YLTG  nutmeg oil for the adrenals

¼ tsp of Redmond Real salt for the adrenals

1 heaping tblsp of coconut oil for thyroid, blood sugar, and yeast (candida)

1 raw egg for the protein, fat, and vitamin A (1/2 an avocado can be used instead of eggs)

Stevia extract to taste

About 10 ice cubes in the blender 1^st, add ingredients.  Then fill up with enough water so it will blend until smooth. Blend super well so it gets fluffy and the coconut oil and ice cubes are no longer chunky.  Add Young Living’s stevia extract to taste.  It’s not only for the sweetness, but stevia is known to help balance blood sugar and decrease cravings.

Sometimes I add 1/4 cup of blueberries, raspberries, cherries, or strawberries to this. Nothing else. NO BANANNAS OR PINEAPPLE – although delicious they are very high in sugar.

If you are at work or on the road and can’t take time out with a blender, just do Power Meal as a snack. It taste goods even on the go by just adding water.

In the summer time I will often crave ice cream. By slightly tweaking the recipe above by adding a few more ice cubes and 1/2 an avocado – the smoothie will be very thick and can be eaten with a spoon. Yummy and health … PERFECT!

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Recipe time!  Another yummy one has been birthed from the kitchen with ingredients chosen “mindfully”.   Eating like this will not only help you’re brain feel fabulous, your pants will become looser too!   My recipes will typically not contain a starch (corn, potato, rice, pasta, bread, etc). This is because I use vegetables as my carbohydrate source due to my blood sugar issues (swings are what caused the severe panic/anxiety attacks). Eating this way also helps repair the “crazy blood sugar swinging” caused by severe insulin resistance.

Any protein can be chosen for this recipe – seafood, poultry, or meat.  I also choose Bragg’s Liquid Aminos instead of soy sauce because it has way less sodium, uses non GMO soybeans, has no MSG, is gluten free, and I just plain like the taste better.  Bragg’s also contains these essential amino acids:  arginine, aspartic, lysine, glutamic, serine, threonine, alanine, glycine, praline, isoleucine, methionine, valine, phenylalanine, tyrosine, and leucine. Many of these are my favorites for balancing blood sugar and supporting feel good brain chemicals!

Simple Stir Fry:

Ingredients:

2 small onions (small diced)

3 large carrots (julienned)

1 large broccoli floret (coarsely chopped)

½ of a lemon

1 pound of protein cut into bite size pieces (your choice – we did steak!)

¼ cup of coconut oil (melted if not already liquid)

¼ cup of Bragg’s Liquid Aminos

Mrs. Dash Seasoning – Lemon Pepper

2 drops ginger oil (Young Living ONLY!)

2 tablespoons of tapioca flour

Prep a few hours before cooking the meal:

Marinate protein with Bragg’s and coconut oil.  Sprinkle heavily with Mrs. Dash Seasoning (approx. 1 tsp).  Mix together and set aside for a few hours.

When it’s time to cook:

Saute meat in a wok or fry pan.  Scoop out meat and leave juice in pan. There should be about ¾ to 1 cup of liquid in the bottom, if not add water to increase the volume (add a few squirts of Bragg’s if you’re feeling saucy!).  Add in the vegetables and cook until al dente.

Remove about ½ cup of liquid and add the 2 tablespoons of tapioca flour and 2 drops of ginger oil – whisk until fully blended.  Put back into vegetable mixture and heat until thickened.



Remove from heat, squeeze lemon juice over the vegetables, and mix in the meat.

Now it’s done!  Enjoy.

You can read more about how your diet is related to you “BRAIN” by reading “Can You Really Eat Your Way to Happiness? The Mood Food Connection”.

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Eating out is one of my favorite things to do because I love to have fun with trying new foods.  I also travel quite a bit, so eating out is often my only option.  On the road I will always stop at the local grocery store to stock up on snacks, smoothie ingredients, and water.  But how boring is that do to for all meals?  BIG TIME BORING!  I have a few tricks up my sleeve that have worked well so I can eat on the road and still have anxiety relief.

There is no doubt, eating out exposes me to a lot of temptation.  High carbohydrate rich food and drink are the yummiest delights on earth; however they are the worst thing for a hypoglycemic, adrenal fatigued, and anxious person.  Every restaurant I go seems to have tempting treats like home made Dutch apple pies, cocktails, triple baked cheesy potatoes, and creamy broccoli soup.

How do I avoid temptation? I DON’T!  Of course I have to watch what I eat in order to keep my blood sugar balanced. When I was really, really weak and the panic attacks and anxiety were 24/7, I couldn’t have anything that remotely looked like dessert or starch.  But as I rebuilt my adrenals and ate a blood sugar balanced diet, I could have “treats” now and again.

These are my (Jen Crippen) dining out blood sugar balancing for anxiety relief tips:

1. I pick ONE treat for the meal. It’s either the sweet potato, margarita, or flourless chocolate cake. Not two of them, not a bit of each – ONLY ONE.

2. If I plan on picking a treat for dessert, I choose a very heavy fat and protein entree.  Some examples:  10 ounce steak with extra steamed broccoli, salmon with grilled vegetables, baked chicken with green beans.

3. To add fat, I usually put butter on steamed non-starchy vegetables. I don’t add more if the veggies already come with olive oil or butter already.  Acceptable veggie sides are: zucchini, yellow squash, green beans, spinach, and cauliflower. Not acceptable sides are: potato, corn, white rice, couscous, and pasta of any type. Sides acceptable if they are the one “treat” chosen for the meal: carrots, beets, sweet potato, quinoa, wild rice, squash (butternut, acorn, etc.).

4. I always add a salad with my meal. I order it with no croutons and 99% of the time choose plain oil and vinegar as a dressing. Sometimes I only asked for lemon wedges and dress with that. Most salad dressings are full of hidden sugar, especially Asian and honey mustard types.  I also ask the wait staff if I can add avocado and/or egg. More fat and protein!

5. Watch the sauces and marinades! These delicious meal additives are flavorful, but they are full of SUGAR.  They are also sources of hidden allergens like soy, corn, and wheat – all of which I choose to avoid.  I will ask the wait staff about the ingredients and if I choose them with my order, I have it “on the side”.

6. One of my favorite things are soups. I love them all!  Unfortunately I rarely can have them when ordering out.  They are thickened with wheat or corn starch. Plus, they have high sugar and low protein.  When I get a soup craving, I make it at home.

7. Let’s talk alcoholic drinks.  Some people will shun me for even considering the acceptability of having one as a hypoglycemic / insulin resistant person.  But reality is, 100% avoidance is not always reality.  So, if I choose to have a drink – I will have ONE.  My body prefers margaritas, the ‘ol traditional lime ones.  No fancy umbrella or tropical drinks for me, WAY to much sugar.  I also can do a glass of wine, usually red. Red is typically lower in sugar than white.  Because alcohol is so hard on a hypoglycemic and adrenal fatigued body, I have a drink once every few months. I know when I’ve overdone it or chosen the wrong type of drink because the next day I will feel anxious.

8. God put taste buds on our tongue that sense sweet for a reason!  To avoid all sweets for the rest of my life isn’t a reality.  If I avoid all sweets, over time I will crave them and fall off the wagon in a very damaging way to my body. When I choose dessert as my ONE treat for the meal, I also have a strategy.   Fact: all desserts are full of sugar.  However, there are a few “better” options.  Cheesecake, flan, custard, flourless cake, ice cream, and tapioca pudding are a few I will consider.  To lessen the sugar blow, I will share with someone else and just have a few bites.

These are a few of my tips for eating out.  It took a lot of experimenting and listening to my body to figure out what worked for me.  You’ll have to do the same. Have fun and experiment!

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My previous two posts have been on blood sugar balancing to help anxiety.

One thing that has been a great help to me is understanding how glycemic index and  load of a food impacts blood sugar levels.   Not all carbohydrates are created equal!   Glycemic index indicates how fast a carbohydrate will turn into sugar in the body.   Glycemic load indicates how the carbohydrate affects the blood sugar over time.

The range for glycemic index is high (70 or more), medium (56 to 69), and low (55 and under).  The range for glycemic load is high (20), medium (11 to 19), and low (10 and under).  I like to choose carbohydrate foods that are rated low for glycemic index and load.  If on the rare occasion I want to eat something that rates high, I will just have a few bites along with a very heavy protein and/or fat meal.  A small pancake is irresistible along side of a 4 egg omelette!

A fantastic source for more information along with comprehensive tables for glycemic index and load is David Mendosa’s website.   He has been one of the top internet resources for diabetes since 1995.  His website is very comprehensive on “all things diabetes”. I thank him greatly for his glycemic index and load information.

All this information felt overwhelming to me at first. The food combining, frequency of meals, and glycemic index & load had my head spinning.  But after a while, it became second nature. I looked over the tables on David Mendosa’s website and roughly figured which foods I had to be careful of.   Pretty much everything refined, processed, and tastes good.  Just kidding!

My next blog post will be about how to manage blood sugar balance while eating out.  As you know, it was when my blood sugar was swinging high and low was when I experienced relentless anxiety and panic.   Because it’s fun to eat out, I want to share with you how I do it and maintain my sanity!  Yes, restaurant food can be anxiety therapy.

Last post I shared the general idea of how I eat to balance my blood sugars and help anxiety.

My primary issue at first was insulin resistance. My blood sugars would be high (over 200) and drop as low as 39.  As I have worked on healing the adrenal fatigue, now I only experience lows usually in the 50′s.  If you’re curious about this, you can find more information about blood sugar levels on the American Diabetes Association’s website.

I did a post a while back on Adrenal Fatigue & Hypoglycemia where I explain how they are tied in together and what I did to recover.  As my body got stronger through diet change and nutritional supplementation.  However, figuring out how to eat was very challenging with a lot of trial and error.  I’m sharing a few of my tips with the intention of sparing much frustration!

Jen Crippen’s 15 Tips:

1. Eat every 2 to 3 hours.  This helps maintain blood sugar levels.  Often just grabbing a little snack like a handful of nuts, cream cheese and celery, or last nights leftovers will do the trick. Small frequent meals are better than a few large ones.
2. When enjoying raw nut butters without salt added, I add about 1 tsp of Real Salt to a 16 oz. jar.  The flavor will then dance on the taste buds!
3. To help the adrenals first thing in the day, add a pinch of Real Salt to a glass of water or protein smoothie. The adrenals need salt which I’ve blogged about in the post Adrenal Fatigue & Low Salt Diets. If I have the almond butter as part of my breakfast.
4. Carbohydrates (carbs) include sweet potato, potato, rice, quinoa, pasta, corn, bread, root vegetables, peas, hard squash, fruits, beans, chips, etc.
5. Proteins include meats, poultry, eggs, seafood.
6. Fats include butter, coconut oil, olive oil, cream, grapeseed oil, avocado oil, bacon grease, etc.
7. Combo fat/proteins are cheese, avocados, and nuts.
8. Non-starchy (non-carb) vegetables include spinach, lettuce, celery, chard, onions, peppers, asparagus, artichokes, Brussels’s sprouts, cabbage.
9. At any meal, I never choose foods that have a higher carbohydrate rating than protein and/or fat.  Unless, it’s fiber – it doesn’t impact the blood sugar levels.  For example:  if a meal has 15 grams of carbohydrates, the protein and/or fat must be total greater than that. Say, 10 grams of protein and 10 grams of fat.  This is easiest to calculate in meals where nutritional content is on the labels.
10. Another way to gauge carb to fats and protein is by volume.  I never allow the size of the carb  portion to be larger than any that of the meat or fat. I look at my plate and eyeball it.  For example with 1/2 cup of ground beef and 1/2 cup of non-starchy vegetables I would not have more than a 1/2 cups worth of black rice.  If I want more rice, I have to eat the same volume of meat and non-starchy veggies too!
11. When I get the taste for something bubbly with a zing of taste, I will order sparkling water with a wedge of lime.  This is great when I’m out to eat. It’s also handy when weaning off of soda!
12. Coffee is one of my favorite things in the world, ever!  When I had to cut it out of my diet, I mourned.  To replace coffee I drink non-caffeinated tea,  Teeccino, or Dandy Blend.
13. With desserts, I typically have to make my own due to food allergies to dairy, wheat, corn, and soy.  Quick balanced desserts are berries with yogurt, apples with almond butter, or gluten free cherry cobbler with whipped heavy cream. For baking, I recently blogged on Recipe Substitutions to make a recipe blood sugar and food allergy friendly.
14. I make all of my meals from scratch because it is less expensive, tastes better, and then I know EXACTLY what’s in it.  Prepared foods are full of sugars and common allergens.
15. Always have snacks with you when you travel!  In my car I keep some trail mix as well as a cup with protein powder that only water needs to be added. In my purse is an apple and nuts.  When my blood sugar drops, I am not tempted to stop for fast food.

Hope these 15 tips help!  My next post will be on what the glycemic index is.  This helps me figure out how a sweet potato versus white rice affects my blood sugar.  The most critical step to recovering my sanity was minding what I ate, this is why I’m sharing my secret food tips to help anxiety!

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So how can someone swap out ingredients in a recipe to help lessen blood sugar impact for those of us with hypoglycemia, diabetes, and/or insulin resistance?  There are ways, trust me!  Life without goodies is no life at all, right?

First, why is it so important to eat foods with minimal impact on the blood sugar even if you’re not diabetic, hypoglycemic, or insulin resistant?  Because severe blood sugar swings contribute to adrenal fatigue, one of the major underlying causes of panic attacks, anxiety, depression, and other stuff like that.  Also, it just plain makes you fat!

1.  To reduce sugar in a recipe, I will take the amount called for and half it. Then I add in stevia to kick it up to the sweetness level I want.  1 cup of sugar = 1 teaspoon of stevia.  1 tablespoon of sugar = 1/4 teaspoon of stevia.  1 teaspoon of sugar = a pinch or 1/16 teaspoon of stevia.  A little goes a long way with this stuff!  Too much stevia will give a funky aftertaste.  For example, if a recipe calls for 1 cup of sugar.  I will use 1/2 cup of sugar and supplement with 1/2 teaspoon of stevia.

2.  Use coconut, nut, or bean flour.  When I bake, I especially use recipes that call for almond flour and coconut flour.  You cannot use a traditional recipe and swap out for these. Because they do not contain gluten and are very fibrous – special accomodations need to be made.  Because of food allergy awareness, there have been many books written on these flours that are excellent. I have a few listed in the My Favorite Stuff section.

3.  I do not use rice, soy, corn, or potato flours. One reason is I’m reactive to corn, soy, and potato. As for the rice, it’s very high glycemic. For me, it spikes and crashes my blood sugar too radically. Which stinks because it makes for good gluten-free pasta and cookies!  Boo hoo.

4.  You might be thinking, what about agave?  It’s being touted as a super sweetener that is low glycemic and perfect for people with blood sugar issues.  I used to think that too, until it gave me big problems. I was having severe swings from the 200′s down to 60′s.  Because agave is pure fructose, it is not a friend to our insulin receptors or liver.   If the key words “agave dangers” are searched on the web, much interesting mind fodder can be found.  I miss it dearly and it tastes wonderful.  The day I cut out agave I was in mourning, but all I know is when I cut out the agave and my blood sugars were much more regulated.

5.  Maple syrup and honey?  Maple syrup is relatively low on the glycemic index (low 50′s).  It can be used in recipes in place of sugar, the only problem is it’s strong and distinctive taste!  Honey is over 80 in the glycemic – it’s not too far behind sugar. Lesser amounts can be used instead of sugar because it’s sweeter. But, the best honey is raw and if  it’s heated the health giving enzymes are killed.

6.  There are other sugars that can be used also that I have experimented with. I do not know enough about them to share my experiences. Oh, except yacon syrup. It’s very glow glycemic but it tastes like minerals!  It compares to molasses. If anyone has used this, I’d love to hear from you!  Other sugars you can research are xylitol, sucanat, brown rice syrup, date sugar, chicory sugar, and palm sugar. That will keep you busy for a while!

Experiment and have fun with these suggestions.  Remember, everything in moderation.   Not only will you help anxiety, diabetes, hypoglycemia, and insulin resistance – you’ll just plain feel better when your blood sugar is balanced. Plus if you need to, you might be able to cinch in your belt a few notches!

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Looking for GLUTEN FREE recipes that taste good?   Elana Amsterdam’s blog is outta sight!  She has recipes that range from meat preparation to after dinner treats. It’s heaven for anyone who has gluten related food allergies.

I made the chocolate cake made with coconut flour.  Oh my goodness!  This cake was so moist and flavor rich. I even brought it over to my parents for dessert and they loved it; they aren’t even gluten avoiders!   I used turbinado sugar instead of agave in the batter at same ratios and it came out great. In the frosting I used raw honey instead of agave and it was out of sight.

Her book The Gluten Free Almond Flour Cookbook just arrived at my home a few days ago. I found her blog when looking for gluten free goodies and noticed Elana had a fantastic looking book. Then, I realized I ordered it and it was already on it’s way.  At least I’m consistent!  The woman is pure genius when it comes to creating recipes that are so delicious that even the most discriminating gluten eater will love. You can find it listed HERE with a few other recipe books that I just LOVE!

Because some of the recipes are higher in sugar, I will be blogging about how to do substitutions to things are still SWEET but without the blood sugar impact.  Hypoglycemics still want a little sweetness in their life. Don’t we?

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We’re in full Holiday immersion right now. No matter if you celebrate Hanukkah, Christmas, Kwanzaa, or Yule – this time of year can add stress that calls for anxiety therapy!

Here are some of my favorite tips to stay SANE during Holiday crunch time:

1. Sleep.  Be sure to rest 8 hours every night. No staying up late to finish baking cookies or wrapping presents!
2. Diet.  Yes, goodies and alcohol are very tempting this time of year.  Nothing better than home made treats. But, watch the quantity.  Every year I would get very ill after the Holidays until I discovered it was caused by my love of home made cookies. About two weeks after being gifted cookies from grandma and mom I would get the flu. I stopped eating the goodies, no more sickness!  My philosophy is if you eat a goody, eat an equal portion of a vegetable like cucumber, spinach, steamed broccoli, etc.  Another angle I take is if I’d like an alcoholic drink, I skip the starch on my dinner plate (rice, potato, etc) and dessert. I only have one treat per meal, so I have to choose between dessert, alcohol, or starch.
3. Personal Time! There’s a lot of pressure on us to get our homes ready to receive guests, get shopping done,  schedule the family visits, and maintain normal daily tasks.  Take time out to exercise, get a massage, or have a night out of play with friends. It’s more important for maintaining your sanity than you think.
4. Super Foods.   When I run around in super busy mode, I ramp up my super nutrition. When the body is running in overdrive, the demand for stress handling nutrients skyrockets.  To support my adrenals, I always have PowerMeal with Amazon Power Shake added, Ningxia Red, and Mineral Essence.
5. Stay Present.  Sounds weird right?  We can get so wrapped up with all the things we have to do we forget to savor the moment. When I’m feeling a bit overwhelmed, I stop what I’m doing and grab my Grounding oil.  I open it up, rub a few drops on my palm, and then take a deep breath.  Works wonders for me!

Do you have any tips that help you during this time of year?  Please comment to Jen Crippen and share how you get Holiday anxiety relief!

When my intestines were so damaged from food allergies, I couldn’t digest foods properly. This was especially the case with protein.  Undigested protein can lead to a lot of smelly things like armpits and rancid gas.  Sweat is unusually pungent when ammonia waste from the protein exudes from the skin.  Because I had an allergy to dairy protein (especially casien), I would really stink after eating cheese.  WOOOEEE,  watch out!

So what does this have to do with anxiety relief?  If the intestinal lining is compromised from adrenal fatigue, then things like food allergies creep in. When that happens, food doesn’t get digested and absorbed properly.  Result – nutritional deficiencies.  No protein digestion + no amino acid absorption + no raw material to make neurotransmitters = anxiety, panic attacks, or other things like that. At lease that was my case. When I spruced up my digestion, I felt a whole lot better mentally and emotionally.  Stinking less was the bonus.

Other deficiencies occur too that contribute to mental un-wellness, but protein is the case here.  We can eat a lot of it, but it’s not what we eat it’s what we absorb!  What did I do to help this?  My doctor tested me and found which free form amino acids I needed to take until my intestines were repaired. To repair my intestines, this is what I (Jen Crippen) did:

1. Eliminated all foods that were causing further damage to the intestines. For me it was dairy, wheat, soy, corn, night shades (potato, eggplant, peppers), and caffeine
2. Strengthened the adrenals
3. Took digestive enzymes. My favorite are 1 Essentialzyme, 1 Polyzyme and 1 Detoxyme with every meal.
4. Super strain pro-biotics to replenish the intestines with good bacteria. This stopped much of the putrification and the formula I use (Life 5) also kills yeast rhizomes.  I’ll have to blog about my candida yeast adventure in the future!
5. Drink a lot of water to help get the toxins out of my body.
6. Used anti-bacterial natural soap to kill nasty bacteria in my pits.
7. Ate chlorophyll rich foods to help combat the acidic condition in my body that contributed to the body odor.  Anything super green like spinach, broccoli, kale, chlorella, Multi-Greens, wheatgrass, etc.

Oh, by the way – when we don’t digest protein well our blood sugar is all over the place too. Hence, another factor which contributed to the extreme hypoglycemia.  Who’d think body odor is linked anxiety therapy?