Is Your Healthy Food Making You Sick?

There is nothing more difficult than to write about food in connection with health. The subject is vast and controversial. Countless nutrition experts, thousands of health influencers, hundreds of books, dozens of fad diets, and still so many unhealthy people trying desperately to figure out why they are not getting any better despite religiously following the latest health and nutrition advice. 

When you take two experts with conflicting views, both will argue that their way of obtaining nutrition is the only way and everything other than that is either completely wrong, or just misguided. What complicates things even more is the fact that both experts base their statements on latest research and often on their personal, real life experience. Nutritional "converts" who "have seen the light" are the worst since they seldom leave any room for deviation from the method that worked for them.

How to make sense of it all? Just look at the macro-nutrients: carbohydrates, protein, and fats. Some experts will tell you not to eat any carbs at all, others that you should not to touch any fat. There is a whole fitness movement telling people to eat only red meat, bacon, eggs and butter. Some experts suggest that fish and seafood should be consumed as the only animal protein. Others swear that a fat-free vegan, raw vegan, or even the fat-free raw vegan diet is the only way for you to have a long, healthy life.

How about the micronutrients - vitamins, minerals, essential fatty acids? It is a well known fact that vegans often lack vitamin B12, DHA omega 3 fatty acid, and the amino acid taurine, while those on a strict carnivore diet often lack magnesium, vitamin C and fiber, and may have increased risk of colorectal cancer. People who embraced the fat free diet, on the other hand, have difficulty absorbing fat soluble vitamins from their food.

Food is problematic for many reasons. Some foods, like peanuts, shrimps, celery, or strawberries are potent allergens. People with celiac disease cannot eat anything containing gluten. People who cannot digest lactose should stay away from cow's milk and cow's milk products. And so on, and so on... but food is more complicated than that. Animal fats like butter and lard are high in saturated fat that is considered to be detrimental to heart health. There is also a big concern about the hormones and antibiotics that might have been used in the animal husbandry, not to mention the ethical, environmental, cultural or religious concerns.

So, how about fruits and vegetables? Here things get even more complicated. Many plants produce endocrine disruptors and goitrogens. During their evolutionary history plants developed survival strategies. Unlike a deer that can escape a hunter, a carrot or a cabbage is completely stuck in the spot it grows. In order to survive and carry their genetic information to the next generation, plants developed compounds that make them indigestible or even poisonous to humans or animals thus preventing their extinction. Although these anti-nutrients can cause serious upset in some people, plants are generally considered "healthy" food choices since they carry such vital nutrients like vitamins, minerals, enzymes, fiber, protein and beneficial bio-active compounds like pycnogenol or resveratrol, that act in synergy to reduce the risk of many chronic diseases.

While some of the plant anti-nutrients can have beneficial, anti-oxidant effects in the human body, some can cause 

• altered microbiome 
• serious damage to the digestive system 
• inflammation
• potential auto-immune response 
• malnutrition since they interfere with nutrient absorption
• severe allergies
• and even poisoning. 

Soaking, sprouting, cooking, or fermentation are the strategies many cultures use not only to improve nutrient availability but also to make the otherwise problematic foods more easily digestible. 

Here are some of the anti-nutrients found in plants: 

• alcaloids - naturally occurring nitrogen-containing compounds that are found in plants, fungi, bacteria and animals, some being extremely toxic, some used by humans as hallucinogens, aphrodisiacs or medicines (ex. quinine, morphine, ephedrine)
• cyanogenic glycosides - cherries, peaches, corn, almonds
• gluten - grains
• glucosinolates - goitrogenic compounds in cruciferous vegetables like cabbage, Brussels sprouts, kale and broccoli
• glycoalkaloids - plants in the nightshade family like tomatoes and eggplants, as well as  potatoes (skin, sprouts, the "eyes")
  
• histamine - histamine containing foods and histamine liberators including bananas, strawberries, papaya, citrus fruit, tomatoes, spinach, almonds, pistachio nuts, cinnamon, cloves, but also fermented foods such as sauerkraut, kimchi, miso paste
• lectins - raw beans, peanuts, whole grains, nightshade vegetable such as tomatoes and potatoes, pecan nuts, sunflower seeds, chia seeds, sprouts such as alfalfa or mung bean sprouts 
• oxalates - spinach, Swiss chard, rhubarb, beets, cacao, almonds, cashew nuts, dried apricots, kiwis, raspberries, cinnamon and turmeric as a spice
• phenols - most berries, grapes, apples, spinach, red lettuce, broccoli, and citrus fruit
• phytates (phytic acid) - grains, seeds, nuts
• protease inhibitors - grains and legumes 
• pyrrolizidine alkaloids - hepatotoxic and genotoxic compounds that are found in some flowering plants and herbs like borage, traditionally used as medicine; honey, bee pollen, grains, milk, eggs and organ meats (offal) can contain these toxic alkaloids.
• salicilates - most fruits and vegetable, especially blueberries, cherries, peaches, grapes, avocados, tomatoes, cucumbers, peppers, broccoli, cauliflower, radishes, spinach, zucchini, pine nuts, spices such as curry powder and garam masala, and herbs such as rosemary and thyme
• saponins - legumes, especially peanuts; grains especially quinoa; licorice root, spinach
  
• sulforaphane - cruciferous vegetable such as cabbage, cauliflower, broccoli, kale, arugula, watercress
• tannins - red wine, tea, cacao but also grains such as barley, corn and quinoa; beans, lentils, chickpeas; nuts such as hazelnuts, walnuts, pecans, pine nuts and Brazil nut; seeds such as chia, sesame, pumpkin, and sunflower seeds; red skinned apples and kiwis

People who are sensitive to one or more of these compounds should avoid foods that have the potential to make them sick. 

Some people report almost miraculous healing from chronic diseases when they stop eating fruits and vegetables. Others improve considerably when they stop eating grains. Those who have chosen raw food or the raw vegan diet report incredible improvement in their health. They have more energy, lose weight (where necessary), sleep and look better. Many stay healthy for a very long time, especially if they supplement with the nutrients that are missing in their diet, but some people get very sick when they start juicing and eating large amounts of fruit and leafy greens. The raw food diet may include too many nuts and too much fructose. Too many dates, too many bananas and other sweet fruits in your diet can cause blood glucose spikes and energy crashes. 

A store bought vegan milk alternatives often contain added sugar, added seed oil and the gut lining damaging carrageenan. I don't even want to talk here about the rather common contamination of crops with heavy metals, nor about the pesticides in conventionally grown produce, not even about the genetically modified crops. This is a subject for another article.

Results of a small, three-day study involving 14 people was published recently and surprised some in the raw food community. The participants were divided into three groups: one group was given whole plants, the second group was doing a juice fast, and the third one was given a mix diet of whole plants and juices. Those who did the juice fast had the biggest changes in their microbiome and showed an increase in inflammation causing bacteria. The problem with the study is that it wasn't a double-blind study and involved only fourteen people. Also, I did not find any information on what kind of juices were given to the participants. The only information was that the juice did not have any fiber and contained too much sugar. My questions: Was the juice freshly pressed? And! Who tries to do a cleansing juice fast with sugar loaded fruit juices? This is not how it should be done. Another question, if you are unhealthy and have distorted microbiome, what happens to you when you go on a green juice fast?

Interestingly, many raw food lovers who perform a green juice detox annually report increased stamina, improved digestion, and a healthier looking skin. An alternative cancer therapist Dr. Thomas Lodi suggests a long term green juice fast to his patients. The alkalizing and detoxifying properties of chlorophyll from green plants cannot be underestimated. 

Before I start a food fight on this blog, I would like to state that we are all individuals with individual genetics, individual metabolism and individual food preferences. Some of us tolerate certain foods better than others. If you experience unexplained symptoms and are not sure whether your healthy diet makes you sick there are a few things you can do:

• have a food allergy test
• have a comprehensive food sensitivity test (secondary food allergies) and remove all the foods you are reacting to; the sensitivity often disappears after a few months, when the immune system had enough time to "recover" and the gut lining is restored
• test for anti-nutrient sensitivity (histamine, lectins, tannins, etc.)
• have a fructose intolerance test
  
• if you eat tree nuts, peanut butter or grains such as quinoa, test for aflatoxin sensitivity
• test for nutritional deficiencies and supplement accordingly 
• test for parasitic infestation and candida no matter whether you are a vegan, carnivore or omnivore
• have a leaky gut test
  
• help your immune system and implement food rotation allowing three to four days before you eat the same food again - if you had a carrot on Monday, wait till Wednesday or Thursday before you have a carrot again. If you detect some sensitivity to one or more foods, you might want to stop eating them for a longer period or remove them from your diet completely. Learn to make meals with only a few ingredients if you want to determine what is upsetting your system, and, as mentioned above, test for secondary food allergies/sensitivities (ELISA IgG test) if you observe symptoms like bloating, indigestion or unexplained weight gain
• do some research to find alternatives to the food that causes upset in your body - for instance, if oxalates are your problem, eat arugula, Romaine lettuce or even kale instead of spinach or Swiss chard
• a food diary may be very useful - write down what you eat during the day and record any symptoms you observe short term and long term; consult a certified nutritionist if the process seems too overwhelming to you
• completely avoid foods that cause problems.
  

I am aware that articles like this one may cause confusion and anxiety. This is not my intention. I simply wish to bring some clarity to all those who embraced a very healthy lifestyle but somehow feel that the food they are eating daily is not working to their advantage. 

As we strive for biological optimization of our bodies, trying to stay as healthy as possible and to look fabulous all the time, our food choices matter. However, when our healthy food is making us sick, we need to learn how to avoid it and why, and to look for less problematic alternatives. There is no such thing as one size fits all. We might be similar metabolic types but your body chemistry is unique to you. Your health and longevity depends on what you put into your body. Keep this in mind and eat to thrive.

By Dominique Allmon

Dominique Allmon©2025

Interesting read: Natural Toxins in Food 

*Information in this article is for educational purposes only. it is not meant to diagnose, treat or cure a disease. Always consult a certified healthcare practitioner before making any changes in your diet. 

AI generated images. Source here

Health Benefits of Beets

“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious." - Tom Robbins

The beet (Beta vulgaris) is a herbaceous biennial plant in the Amarathaceae-Chenopodiaceae family that is best known in its numerous cultivated varieties, of which the beetroot, or the garden beet, is the most popular.

Medicinal use of beets dates back to Ancient Rome where the bulbous roots and the leaves were used to cure variety of ailments that included fever, constipation, blood conditions and law libido.

The roots come in a variety of colors that can range from deep purple to golden yellow and white. The roots are round or oblong and are attached to purple-green leaves that are rich in vitamins, minerals  and carotenoids and can also be eaten.

Health benefits of beets:

• anti-aging
• hormonal rejuvenation
• antioxidant
• anti-inflammatory
• cardiovascular support
  
• detoxification and liver support
• bone health
• brain health
• blood glucose regulation
  
• digestion support
• cancer prevention
• great source of energy

Beets are a unique source of phytonutrients called betalains. Betanin (which is a betacyanin pigment) and vulgaxanthin (a betaxanthin) are two best-studied betalains from beets, and both have shown antioxidant and anti-inflammatory properties. They also support the body's own detoxification processes. Although these betalain pigments are also present in such foods as the stems of chard or rhubarb, concentration of betalains in the peel and flesh of beets is the highest.

Pectin - a fiber in beets - helps clear the toxins that have been removed by the liver from the body and prevents their re-absorption.

Beets are an excellent source of folic acid and a very good source of manganese, potassium, magnesium, copper and iron. They also contain high levels of boron which is responsible for optimal levels of sex hormones in the body.

Raw beets are rich in vitamin C, B1, B3, B5, and B6. They are a great source of dietary fiber.

Betain present in beets helps lower homocysteine levels in the blood and reduce inflammation. High levels of homocysteine are responsible for the development of coronary heart disease, stroke and peripheral vascular diseases.

The leaves are rich in carotenoids, flavonoids  and vitamins A and K, and can be eaten raw or cooked. 

Researchers found that the combination of phytonutrients in beets may help prevent a number of cancers including breast, prostate, and colon cancers. They also support healthy vision and overall health of the nerve cells. With an ORAC value of 800 they are fairly good antioxidants.

Although high in sugar, beets do not cause sugar spikes. They have a very low glycemic index which means that the sugar is released very slowly into the blood stream.

Beets are perfect for people who wish to lose weight. They are low in calories and almost fat free. High in fiber, vitamins and minerals, they provide optimal health support. They can be eaten raw, cooked, grilled or marinated.

By Dominique Allmon

A word of caution 

Beets and, especially, the beet leaves, contain oxalic acid that has been implicated in the formation of kidney stones. Oxalates also interfere with the absorption of calcium within the body. Individuals with a kidney stones history should eat beets in moderation or avoid them completely.

 

Some people may have difficulty in metabolizing betanin. This results in red or pink colored urine and stools. It appears that people with iron deficiency may experience such side effects of beet consumption. 

*ORAC - Oxygen Radical Absorbance Capacity is a method of measuring antioxidant capacities in biological samples in vitro.

*This information is for educational purpose only. It is not meant to diagnose, treat or cure a disease.

Health Benefits of Beets by Dominique Allmon is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Quote of the Day

The discovery of a new dish does more for the happiness of the human race than the discovery of a star. - Jean Anthelme Brillat-Savarin in "The Physiology of Taste: Or, Meditations on Transcendental Gastronomy"

 

Image:  Risotto al Limoncello by Dominique Allmon©2025

 

Health Benefits of Coconut Oil

What Is Coconut Oil?

Coconut oil is an edible oil that has been extracted from the flesh of mature fruits of the coconut palm or the Cocos nucifera.

Coconut oil has been used for thousands of years by cultures living in the tropics. People of these cultures traditionally demonstrated incredible levels of good health and fitness, particularly if they followed their traditional diet that was normally rich in tropical fruits and coconut oil. Their health often deteriorated when they started adding unhealthy Western foods to their diet.

Understanding Fats

There is a widely spread misconception about fat. The idea that fat, especially the saturated fat, was bad for you originated in the 1960s-70s. There was a faulty research that pointed out that fat was the main culprit in the heart disease. This idea gave birth to low-fat diet and a marketing craze of low-fat, no-fat "food" products. In 1977 low-fat diet was recommended to the American society by the Dietary Guidelines for Americans Committee. This recommendation caused more harm than good. There was not only no decrease in heart disease, Americans were getting sicker and fatter than ever before. Only recently, after evaluation of the empirical data "powers-to-be" came to realization that we need fat in our diet and that saturated fat is not necessarily evil.

We need fats in our diet! Fats helps us absorb the fat soluble vitamins A, D, E and K. Fats are necessary for the proper neurological function and other processes within the body. They provide insulation to our body and the internal organs and are stored as a valuable energy reserve. So, instead of vilifying fat, we should eat the right fats.

Fats are composed of carbon, hydrogen and oxygen. (Some phospholipids may also contain nitrogen and phosphorus atoms.) The number of hydrogen molecules is what determines saturation of fats. When each carbon atom has its maximum number of hydrogen atoms attached to it, we call that fat a saturated fat. In other words, a saturated fat is a fat that is filled to its capacity with hydrogen atoms. Saturated fats are usually of animal origin - like lard, tallow and butter. They are solid and rather unstable at room temperature.

Plant-derived fats are unsaturated fats. They are either monounsaturated - like the oleic fatty acid in olive oil; or polyunsaturated - like linoleic fatty acid found in corn, soybean, peanut, cottonseed or safflower oil.

Although plant-derived, coconut oil belongs to the group of saturated fats, it is a source of medium- and short-chain fatty acids. It does not oxidize when exposed to oxygen, it liquefies in room temperature and it has a high burning point.

Natural coconut oil consists of more than 90% saturated fat, but it also contains some unsaturated fat that includes mono- and polyunsaturated fatty acids:

• Most saturated fatty acids in coconut oil are medium chain triglycerides: lauric acid, capric acid, myristic acid and palmitic acid.
• Linoleic acid (a polyunsaturated fatty acid)
• Oleic acid (a monounsaturated fatty acid)
• Plyphenols such as phenolic acid which is responsible for the aroma and taste of the coconut oil.

Coconut oil also contains vitamins E and K, choline and iron. 

The biochemistry of fats is rather complicated, but not very difficult to understand. If you are interested in biochemistry and want to learn more about fats, please click here.

Health Benefits of Coconut Oil

The most recent research confirms what was known for ages: Coconut oil is good for you! The many health benefits include:

• Mental health and cognition - Research shows that medium chain triglycerides (MCTs) found in coconut oil can significantly improve cognitive function in humans and animals. Studies demonstrated that both, people and aging dogs consuming MCTs performed better on cognitive tests that those who did not. Moreover, MCTs produce ketones which are used by the body as an insulin-independent energy source. The most recent research suggests that Alzheimer's patients may not be unable to properly utilize insulin in their brains. The brain needs insulin in order to use glucose, but when brain cells lack glucose, they die. This may lead to brain damage and neurological diseases such as Alzheimer's. Since ketones deliver energy necessary to support healthy function and structure of brain cells they may play important role in treatment and prevention of Alzheimer's disease. More research needs to be conducted, but there is hope for those who suffer from this incurable disease.
• Digestion - Coconut oil may help improve digestion and digestive disorders. The medium chain fatty acids (MCFAs) in coconut oil are easier to digest that the long chain fatty acids in other oils. This means that the digestion of coconut oil puts less strain on liver and pancreas since the digestion of MCFAs does not require bile or pancreatic enzymes. Coconut oil can help alleviate symptoms of Crohn's disease, pancreatitis, ulcerative colitis and stomach ulcers. It speeds digestion and can prevent constipation. Coconut oil also has the unique ability to kill or expel parasites of the digestive tract including worms such as tapeworms and protozoa such as girardia. Coconut oil also helps keep H. pylori bacteria in check.
• Weight loss - Coconut oil can help you lose weight. It works on many levels: it helps improve digestion and heal the digestive tract, prevent constipation, increase metabolic rate, prevent food cravings, and improve the thyroid function. 
• Heart health - For many researchers coconut oil is quite puzzling as far as heart health is concerned. Coconut oil contains both, heart-friendly myristic fatty acid and the lauric fatty acid that is generally considered to be detrimental to cardiovascular health. However, the combination of these fatty acids in coconut oil tends to improve the cholesterol profile since it increases the HDL (good cholesterol) thus improving the HDL/LDL (good versus bad cholesterol) ratio in blood. The HDL/LDL ratio is regarded as an accurate indicator of the heart disease.
• Immune system - Anti-microbial properties of coconut oil have been well known for centuries to people living in tropical cultures. Research confirms that coconut oil has the ability to improve immune function. Among others, coconut oil contains lauric acid which is converted by the body to monolaurin. Monolaurin is a natural component in breast milk. research shows that monolaurin has the capacity to kill yeast, viruses and gram positive bacteria such as Streptococcus, Staphylococcus or Listeria.
• Candida - Capric acid, caprilic acid, caproic acid, lauric acid and myristic acid - fatty acids present in coconut oil are very useful in healing and preventing candida. They are well known for their antimicrobial, antiviral and anti-fungal properties. Regular use of coconut oil helps not only heal systemic candidiasis, but also to prevent recurrent infection.
• Dental care - Coconut oil is often used to prevent tooth decay. Applied topically, coconut oil heals swollen and inflamed gums. Many people use coconut oil instead of toothpaste, others perform a simple daily ritual known as oil pulling wherein a spoonful of coconut oil is swished between the teeth for 15 minutes or so. Coconut oil with its anti-microbial properties acts as a unique mouth cleanser. It not only removes bacteria and plaque, it brightens the teeth, heals oral infections and prevents bad breath.
• Vision - A study conducted by Vallikannan Baskaran, from the Central Food Technological Research Institute in India, demonstrated that consumption of coconut oil promotes the bio-availability of lutein which is necessary for maintaining eye health in aging adults. 
• Skin health - Coconut oil helps to heal skin infections, allergic dermatitis, eczema, psoriasis, sunburn and wounds. Its antibacterial properties make it a perfect ointment for infected wounds. It stops infections of the wound and the putrefaction of adjacent skin tissues.
• Skincare - Coconut oil is a wonderful moisturizer and emollient. It may help to reduce wrinkles and rejuvenate the skin. Since the virgin coconut oil is free from any additives, it is a perfect solution for delicate or sensitive skin.
• Haircare - Coconut oil is a wonderful conditioner for hair and scalp. Traditionally it has been used to ensure a healthy hair growth and to prevent scalp infections and dandruff. 

Buying Coconut Oil

Buying coconut oil might not be as easy as it seems. The recent coconut oil "craze" brought tons of coconut oil on the market. There is not a single supermarket or a health food store that would not carry coconut oil today. But like with everything, not all products are created equal and there is a difference not only in price, but also in the quality. Remember to always buy certified organic, cold pressed, hexane-free product.

By Dominique Allmon


*This information is for educational purposes only. It is not meant to diagnose, treat, cure or prevent any disease.


Health Benefits of Coconut Oil by Dominique Allmon is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Spaghetti with Agretti or the Friar's Beard

Agretti, also known as the barba di frate, barba dei frati, riscolo, rosciano or roscano agretto, is an unusual vegetable, or weed, with a rather short harvest season and an exquisite taste. In English it is known as the friar's or monk's beard. The plant belongs to the family of Chenopodiaceae and forms small bushes and thrives in the wild in coastal regions of the Mediterranean basin, in the soil with high salinity. It is a halophyte or salt-tolerant, plant. Under special conditions, the plant can also be cultivated in the garden. 

Agretti is very popular among the gourmets in Italy during its growing season in Spring. It can be consumed cooked or raw. Uncooked it has a slightly tart, salty taste.

Like any green vegetable, agretti (Salsola soda) is rich in chlorophyll and fiber. It is also a good source of vitamin A and C, some B vitamins, carotenoids especially lutein, and minerals including calcium, potassium, magnesium and iron.

 

Barba di frate

I made this simple dish for the first time ever, and it was delicious. If you can get the ingredients, give it a try. The amount of agretti I used was about half of the cooked pasta, proportion 2:1. You may want to use more and change the proportion to 1:1 or even 2:1. Although I was very happy with the outcome, I probably will double the amount of agretti the next time I cook this dish. 

I was very lucky to get the incredibly tasty and very ripe Amalfi lemons that are now in season. I decided to use the juice and the aromatic zest in this recipe. Lemon juice harmonizes perfectly with the friar's beard. 

 

Agretti also make a great pesto 

Ingredients: 

• spaghetti or any other pasta of your choice, enough for two people
• 1 small bunch agretti
• 4 Tbsp virgin olive oil
• 4 large garlic cloves
• 6-8 sun dried tomatoes halves
• 1 heaping Tbsp capers
• juice of 1 Amalfi lemon
• 1 Tbsp lemon zest 
• generous amount of freshly ground black pepper
• shaved Parmigiano Reggiano or Pecorino Sardo cheese for garnish
  

Gather all the ingredients and prepare them before you start cooking.  

Method:

• Soak the sun dried tomatoes in water to soften them. Once they are soft, chop them up roughly. To save the time you may want to use the soft sun dried tomatoes that were preserved in olive oil.
• Wash the agretti and cut off the though white ends. Set aside. 
• Peel and roughly chop the garlic.
• Cook the pasta in slightly salted water. Follow the package instructions to get it right. I like my pasta al dente, you may want to cook it for a little longer. 
• A few minutes before the pasta is ready, toss the agretti into the pot and cook together with the pasta until the noodles are cooked to perfection. 
• Reserve one cup of the water from cooking the pasta. You will need it for the sauce. Using a sieve, sieve off the noodles and agretti. Let it drain and discard the remaining cooking water. 
• In a large pan gently warm up the olive oil. I use medium heat. Toss in the garlic and cook it until fragrant. Be careful not to burn the garlic or it will taste bitter. 
• Add chopped sun dried tomatoes to the pan and cook for a minute or two, stirring gently. Add the capers and continue for another minute still watching the garlic. 
• Transfer the drained pasta and agretti into the pan and mix well with all the other ingredients. Add the reserved water from cooking the pasta and mix well. Take the pan off the heat. Add lemon zest and lemon juice and mix again. 
• Portion out the pasta. Add a generous amount of black pepper and garnish with shaving of aged Italian cheese. Serve right away and enjoy in good company! 

Tip: You can replace the agretti with garlic scapes to create another delicious dish.

By Dominique Allmon

Dominique Allmon©2024

Health Benefits of Wheatgrass

Most people on raw food are familiar with wheatgrass. Many green superfood supplements contain some percentage of it, and many juice bars offer freshly pressed wheatgrass juice. 

What is wheatgrass?   

Wheatgrass is the young green grass that grows from germinated seeds of the common wheat plant or Triticum aestivum. The plant grows in the temperate regions of the United States and Europe where the ripe berries are harvested and usually turned into flour. Wheatgrass, however, is harvested long before the plant riches its maturity.

Wheatgrass consumption was initiated by the famous holistic health practitioner, Ann Wigmore. She observed dogs and cats eating grass to improve their digestion and believed that humans could also benefit from the practice. And the easiest way to introduce wheatgrass to human diet was to juice it. 

Ann Wigmore developed a strict health regime for patients with chronic or incurable diseases. The patients were to avoid meat and diary products. They were put on raw, living food diet and had to drink fresh wheatgrass juice. This diet produced incredible results. Patients with cancer, gout and diabetes got healed. Many skin disorders and immune system related problems disappeared as patients indulged in the nutrition-rich foods. Great part of the success was attributed to the detoxifying and alkalizing effect of the wheatgrass juice.

Nutrition facts

Wheatgrass is rich in chlorophyll and SOD (Superoxid dismutase) enzyme. It is a natural source of various minerals and vitamins, including iron, calcium, magnesium, manganese, and selenium, and vitamins A, C, E, K, and B vitamins including B12. Wheatgrass is a perfect source of protein. It provides all essential amino acids. Moreover, the protein comes in the form of polypeptides which are easily utilized by the body.

Wheatgrass is gluten-free and can be safely consumed by people with gluten allergy and gluten sensitivity. The type of gluten that causes adverse reactions exists only in the wheat grains which are seeds that produce the grass. 

Health benefits of wheatgrass

As mentioned before, wheatgrass is believed to have many health benefits:

• It has the capacity to detoxify blood and liver. It helps neutralize environmental toxins and pollutants. Thanks to SOD it helps to remove heavy metals and radiation form the body;
• It helps alkalize the body and relieve such ailments as peptic ulcers and ulcerative colitis;
• Thanks to a high chlorophyll content, it helps to cleanse and oxygenate the blood and increase the red blood cell count;
• It helps to clear the brain fog;
• It helps improve digestion and relieve constipation, diarrhea, bloating, bad breath and body odor;
• It stimulates the thyroid function and may help to manage weight problems;
• It can help reduce inflammation in the body and alleviate such ailments as rheumatoid arthritis when used topically as a compress;
• It helps improve many skin conditions thanks to its detoxifying and alkalizing function and the effect it has on digestion;
• When consumed fresh in form of juice, it may increase bio-electricity and awaken inner life-force. It helps to increase vibrancy and activates self-healing mechanisms within the body.

Grow your own!
 

If you are living in a big city, you probably have no problems finding a juice bar that serves freshly made wheatgrass juice, but wheatgrass is not as easily accessible in smaller communities. In this case the best thing you can do is to grow your own.

By growing your own wheatgrass you will be in control of its quality and purity. By choosing organic seeds and purified water you can make sure that the wheatgrass you are consuming truly is organic and pollutant-free. You also determine the conditions for growth and the moment of harvest.

Should you decide to grow your own wheatgrass, remember not to expose it to a direct sunlight or it will taste bitter. Also make sure that it does not develop a mold. For best results grow it in specially developed trays and follow the instructions of the manufacturer.

Best time to harvest your wheatgrass for juicing is about one week after germination of the seeds, short before the so called jointing stage. In the life of a cereal plant such as wheat, jointing stage is a moment of growth at which the internodal tissue in the grass leaf begins to elongate and form a stem. By harvesting your wheatgrass at this stage of growth you make sure that your juice will have the highest concentration of nutrients. Once harvested, you can leave the cropped grass in the tray and allow to grow again. With a little practice you will be able to grow your own healthy grass.

Juicing wheatgrass

Juicing wheatgrass is very easy if you have the right tool. Juicers such as the Champion juicer have additional attachments specially developed for juicing grass. There are also juicers on the market that were designed only for juicing grasses and leafy greens. Some of them are electric, some are manual. The price varies depending of the type of juicer. If you decide to buy one, always buy the best you can afford, but make sure it is easy to clean.

A word of caution

Wheatgrass is a powerful detoxifying superfood. Depending on your health condition it may cause so called Herxheimer reaction if consumed in large amounts. This reaction occurs when more toxins are released into the bloodstream that the body can process. Symptoms may include headache, skin rush and even a light fever. To prevent this you should start your detox gradually and always drink a lot of water to support the elimination of toxins from the body. 

 

By Dominique Allmon 

Dominique Allmon©2024 

*This information is for educational purposes only. It is not meant to diagnose, treat, cure or prevent any disease.

Health Benefits of Wheatgrass by Dominique Allmon is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Support Immune System During Cancer Therapy

"Never deny a diagnosis, but do deny the negative verdict that may go with it." - Norman Cousins 

For James

Cancer diagnosis is probably the worst thing that can happen to you. It comes as an incredible shock to the patient and it is a no lesser shock to the patient's relatives. What follows the diagnosis cannot be described in words. No one can understand the fear unless he or she has been diagnosed. 

A cascade of questions follows the diagnosis. Why me? What went wrong? How did this happen? What caused it? Could I have done something differently? Is there anything I can do to slow the progress of the disease? What are my chances? Can I be cured? How can I mitigate side effects of chemotherapy? What can I eat? etc. etc. etc.

Fear, guilt, uncertainty about the therapy and its outcome follow the patient like a dark shadow. 

Once the therapy has been chosen by the oncologist, the patient has to deal with horrifying side effects. Depending on the type of therapy or the drugs used, the patient experiences 

• weakened immune system
• high blood pressure
• anemia 
• loss of appetite 
• changes in taste
  
• indigestion
  
• constipation
  
• diarrhea
  
• nausea 
• vomiting
• increased urination 
• kidney dysfunction 
  
• muscle loss
  
• skin and nail changes
• hair loss
• fatigue
• confusion
  
• overall weakness
  

to name the most common and visible ones.

Patients who asked their oncologist for nutritional advice are often told that they can eat anything they want but might need to lose weight if they are obese. The more lucky ones are told to try the Mediterranean diet that is known for its overall health benefits.

Why is food even important during cancer treatment? 

We all need nutrients, but people undergoing cancer therapy even more so. They need to build up strength and stamina, strengthen their immune system, and nourish their bodies that are being weakened by cancer and the cancer treatment drugs. Some foods might be better than others, so how do we choose the right ones?

Although the food industry does not want us to know, many of the food items that we consume daily contain unhealthy ingredients, some of them carcinogenic or cancer growth promoting. Some of the worst foods and substances for cancer patients or anyone who wants to stay healthy, for that matter, include:

• sugar and refined carbohydrates such as bread, pasta, cornflakes, cakes, cookies, pastry, donuts, or ice cream
  
• processed meats like hot dogs, corned beef, ham, bacon, or summer sausage
• fried, deep fried and charred foods 
• conventional dairy 
• alcohol. 

Anything processed and packaged is full of added sugar, high fructose syrup, or artificial sweeteners, hydrogenated fats, preserving agents, artificial coloring, chemical flavors, and flavor enhancers. Just check the list of ingredients. Some ingredients might not even be listed if they are present at an incidental level. Some are listed as "spices," "flavors," "natural" or "artificial flavoring" that can combine countless chemical ingredients and are usually considered to be the manufacturer's protected "secret" formulas. 

Understanding how fast food, junk food, and packaged foods of all kinds, are affecting our bodies, we all shall agree that in order to prevent chronic disease, heal from cancer, or stay healthy for as long as possible, we must eat food that is full of vital nutrients and free from disease- or inflammation-causing chemicals. 

Nutrition is complicated but many nutritionists would suggest that patients eat a low-glycemic diet and add more fruit and vegetables, preferably organic, to their daily meals. They could also add some organic fish and chicken, mushrooms, beans, whole grains, nuts, healthy fats, and spices to their meal plan. However, because of their high carbohydrate content, legumes, grains, root vegetables, fruits, and even some nuts, should be limited. And since patients are usually very dehydrated, they should drink plenty of filtered water and organic green tea.

But what if the therapy makes it impossible for the patient to even hold the food down? 

I am an advocate of a raw food lifestyle that includes foods like raw fruits, vegetables and sprouted nuts and seeds that are rich in enzymes, vitamins, minerals, fiber, and various health promoting phytonutrients but I am aware that raw food is not optimal for everyone. I understand that roughage in raw foods might cause some discomfort in patients with compromised digestive tracts due to chemotherapy or radiation. However, turning a salad into a green juice, healthy smoothie or a nutritious raw soup, would make the raw food more easily digestible and still deliver the nutrients needed for optimal health. Use a juicer or blend the ingredients in a blender, add a few drops of virgin olive oil, some chopped fresh herbs and organic spices, and voilà! Your raw soup is ready. A certified nutritionist may help you find the best recipes to suit your condition. 

Some immune system-modulating nutrients, like vitamin C and vitamin D for instance, can be supplemented daily. However, if you are undergoing chemotherapy, high doses of antioxidants might interfere with the treatment making it less effective. Mega doses of vitamin C delivered intravenously, on the other hand, will have the desired oxidative effect and work to destroy the cancer cells. 

Supplements like 

• modified citrus pectin (Pectasol) 
• graviola extract 
• liposomal glutathione 
• curcumin
• sulforaphane 
• medicinal mushrooms 
• mistletoe (Iscar/Iscador)
• fiber 
• laetrile 
• molecular hydrogen 
• pancreatic enzymes
• probiotics 
• alpha lipoic acid
• berberine 
• thymoquinone (compound from the nigella sativa seed)
• green tea 
• melatonin (that not only improves sleep but also supports the immune system),  

to mention only a few, are also often included in the alternative cancer treatment protocols since they all support the patient's immune system. Some compounds, like the glutathione, are used as an adjunct to chemotherapy, while others, like the thymoquinone for instance, are contraindicated around active tumor-directed therapy. Always consult your oncologist before adding a new supplement to your daily routine since some supplements may interfere with the cancer medication. 

Fermented foods like kimchi and sauerkraut can help restore healthy gut microbiome and help with digestion and nutrient absorption.

Natural solutions like ginger tea made of sliced fresh ginger rhizome and purified water, might help the patient manage nausea without horrible side effects. 

Patients undergoing cancer therapy may experience severe dehydration. They must replace the lost fluids and electrolytes. Electrolytes are minerals such as sodium, potassium, chloride, calcium and magnesium. These minerals are vital for maintaining key bodily functions. The best way to replenish the lost electrolytes naturally is to add a tiny pinch of pink Himalayan salt and some freshly pressed lemon juice into a glass of purified water. Fresh coconut water straight out of a fresh young coconut works as well. By all means avoid sports drinks since they are either loaded with sugar or are full of artificial sweeteners and flavors.

Dr. Lodi, whom I consider to be one of the most interesting personalities in the field of integrative oncology, has a full protocol for cancer patients that involves, among others, raw food, juicing, detoxification, and fasting. The patient must change the "terrain" in which cancer proliferates, and make his own body inhospitable to new cancer cells. 

"Cancer is not a single cellular disease. Indeed, it's a multifactorial event which happens differently in each person." - Dan Rubin, Naturopathic Oncologist 

Oncogenesis is a complex process and cancer cells are very tricky, but patients can learn new strategies that promote healing and recovery, and prevent cancer from spreading throughout the body or from coming back once the patient is declared cancer-free. 

To support the immune system, healthy eating habits are vital for any patient undergoing cancer therapy, but in order to heal, the whole lifestyle must be changed. 

A health coach would suggest

• weight loss (where necessary)
• balanced blood sugar (balance and monitor)
• balanced hormones 
• fasting or fasting-mimicking diet 
• increased physical activity (wherever possible)
• meditation to increase emotional well being
• stress control
• restorative sleep
• infrared sauna
• hyperbaric oxygen 
• lymphatic drainage  
• holistic dental care and dental detox
• heavy metal detox 
• liver detox
• colon cleanse 
• treatment for parasitic infestation 
  
• environment free of toxins and harmful chemicals
• life free of toxic and destructive relationships
• emotional detox and trauma therapy (where necessary).

If you want to heal, surround yourself with people you can trust. Find a support group. Find a registered nutritionist who understands cancer. Stop watching the news on TV. Resolve your conflicts. De-clutter your house. Find a hobby that would enrich your mind and soul. 

All this might seem overwhelming at first but you can do it gradually, one item at a time. Ask for help. Hire a coach. Hire a personal trainer. Mobilize family members to do the tasks you are unable or not willing to do anymore. Create an environment in which you can heal and return your body to a healthy equilibrium.

Your disease is not some kind of punishment that you deserve. It developed over time in an environment that wasn't conducive to health. The medical team that is taking care of you can only provide the necessary medication but to get healthy, you might have to revise your beliefs and change your habits. Qualified people can show you how to do this but no one can do it for you. You are the master of your own universe.

Learn about your disease. Do your own research. As Dr. Lodi says, you are not your diagnosis. You can activate your healing potential, but the healing will take time, so be patient. Be consistent. Trust in your body's ability to heal. You are magnificent. Persevere! Don't ever give up.

By Dominique Allmon

Post scriptum 

I wrote this short article for my husband who was diagnosed with stage IV renal cell carcinoma in October 2021. His immunotherapy began in January 2022. We did a lot of research and were completely inundated with often conflicting information at this initial stage of his treatment. My first visit to the cancer treatment center left me speechless. It was a very long day since we had to drive for 250 miles to get the treatment but there was time for a quick lunch at the center's cafeteria. The cafeteria was a place where patients and their relatives, doctors, nurses and the center's personnel would normally have lunch. There was hardly anything I wanted to eat. Like in most American coffee shops, there were a few ready-made salads, some sandwiches, pasta and not too many healthy dishes on the menu. What shocked me the most, however, were the sugar loaded cakes and deserts. Information that sugar is really a toxic, cancer cells-feeding  substance seemed to have escaped those who run that establishment. It was very sad to watch the patients who just received their chemotherapy session eat the poison that gave the cancer cells new fuel. 

Old habits die hard and there is nothing more difficult than changing the way people eat. If you were diagnosed with cancer, you need to reconsider your choices. In many cases you will have to give up many of your favorite foods and exercise self-discipline. Your healing journey will probably be the most difficult thing you have ever experienced, so stay strong.

My husband James receiving his first immunotherapy infusion in January 2022

As I mentioned above, my husband James was diagnosed with stage IV renal cell carcinoma. The cancer spread to the lungs, but there was more. He had cancerous lesions on his skin. The initial immunotherapy he received in the first three months of 2022 completely cleared his skin but did not help much with kidney cancer. Although the tumor was shrinking at first, it began to grow again after almost one year of treatment. In 2023 James developed pancreatitis and his treatment had to be stopped. Also, his liver enzymes were not optimal. After a few weeks without the medication he felt better so the cancer therapy was resumed only to be terminated again for the same reasons. In addition, a botched dental procedure led to infection that was difficult to manage. 

In October 2023 his oncologist decided that there was nothing else she could do for him. Her statement had a nocebo effect on my husband. He was exhausted and lost all hope. Tragically, he gave up. He did not even consider alternative treatments and was moved to palliative care. James passed away in December 2023, a little more than two years after his first diagnosis. He was 70 years old.

Cancer is a very complex disease. We seem to understand how cancer cells thrive in the body and why, but the gap between the understanding of the disease and curing it seems too wide for so many patients. Cancer cells need glucose in order to survive, but when there is not enough glucose, they thrive on glutamine. They are probably the most adaptive cells in the human body because they can evolve and change how they respond to their environment. They learn to evade the immune system and often become resistant to cancer therapies. 

To starve the cancer cells one would need to stop eating completely and as suggested by Dr. Lodi, patients would need to go on a 40-day, or even longer, water fast. This is a very radical approach that does not come without risks. Water fasting is difficult and should not ever be done without medical supervision. The outcome would probably depend on the patient's constitution, age, affected organs and the damage already done by cancer in the body. Some cancers are detected when it is already too late, and yet, some people go into remission and recover completely. There is always hope but the outcome is always unpredictable. 

Dominique Allmon©2023 

Dr. Lodi's Green Juice Recipe 

Also of interest:   

Foundation For Metabolic Cancer Therapies 

An Oasis of Healing

Nutrition and Cancer  

Prevail Over Cancer Learning Center 

*I am not affiliated with Dr. Lodi or any other organization or institution mentioned here. 

Information in this article is for educational purposes only. It is not meant to diagnose, treat or cure a disease. You must consult your oncologist before including any nutritional supplement, bioactive compound, or herb into your daily routine. Some supplements, herbs and even foods might interact with your medication or can cause allergic reactions. Caution is advised. Consult a skilled nutritionist for proper dosage and timing of nutritional supplement. 

Health Benefits of Watermelon

Like no other fruit, watermelon is considered by many to be a perfect Summer fruit. Thanks to its high water and mineral content, water melon is a tasty thirst quencher. This quality was greatly appreciated as far back in history as Ancient Egypt and Ancient China.  

Watermelon (Citrullus lanatus) belongs to the family Cucurbitaceae. It is a vine-like flowering plant that most probably originated in Southern Africa. The plant produces large fruits whose flesh is pink or dark red when ripe. The fruits are covered with thick, green rind. There are more than 1200 varieties cultivated all over the world.

Watermelon is rich in nutrients:

• vitamins, especially the vision supporting vitamin A, the immune system modulating vitamin B6 and the immune system boosting vitamin C 
• minerals, especially magnesium and potassium
• amino acid citruline 
• carotenoids lycopene and beta carotene
• flavonoids lutein, zeaxanthin and cryptoxanthin
• tripterpenoids

As mentioned before, because of its very high water content, watermelon is a wonderful thirst quencher. In Traditional Chinese Medicine the red flesh of the fruit is considered to be cooling and used to purify blood and dispel symptoms of internal and external heat. A very popular watermelon lozenges are prescribed to cure sore throat. To address different symptoms, Chinese doctors use all parts of the fruit, including the rind and the seeds.

Watermelon is a perfect anti-aging superfood. It has few calories, but is very rich in phenolic compounds that include flavonoids, carotenoids, and tripterpenoids. These compounds help fight inflammation and provide protection against free radicals.

The carotenoid lycopene that gives watermelon its red color, is a very effective free-radicals scavenger. In fact, watermelon contains higher levels of lycopene than any other fresh fruit or vegetable - 15 to 20 mg per two-cup serving. The content depends on the ripeness of the fruit.

Lycopene has the ability to inhibit many inflammatory processes in the body including:

• the production of pro-inflammatory messaging molecules
• the expression of such enzymes as the cyclo-oxygenase and the lipoxygenase that can lead to increased inflammatory response
• the activity of molecular signaling agents like nuclear factor kappa B (NFkB)

Another anti-inflammatory compound, the tripterpenoid cucurbitacin E, blocks the activity of cyclo-oxygenase enzymes and neutralizes reactive nitrogen-containing molecules or the RNS.

 

Watermelon is an amazing source of the amino acid citrulline. The flesh of a watermelon contains about 250 mg of citrulline per cup. Among others, citrulline is converted by the kidneys and the endothelial cells (cells that line our blood vessels), into amino acid arginine. An enzyme called nitric oxide synthase or NOS, takes the amino acid arginine and uses it to help produce nitric oxide (NO). NO is a muscle relaxant that tells the smooth muscles around our blood vessels to relax. When this happens, the space inside our blood vessels can expand, allowing blood to flow more freely. The relaxation of muscle tension and increase in blood flow constitutes the mechanism by which NO can improve the erectile function in men. Although consumption of watermelon significantly increases levels of arginine in the body, the amount of citruline is not enough to cure erectile dysfunction with one portion of watermelon alone. 

Citruline also has the ability to flushe the kidneys and the liver of stored aluminum. Aluminum can be damaging to the cells. It not only enters our bodies from the environment, but is also a byproduct of protein breakdown within the body.

Latest research also demonstrated that citruline may affect the way fat is deposited in the human body. When citruline converts into arginine, arginine-related molecules called polyarginine peptides are also formed in the body. These compounds are able to block activity of an enzyme called tissue-nonspecific alkaline phosphatase, or TNAP. When TNAP activity is shut down, fat cells (adipocytes) create less fat. The less fat is produced, the less fat is deposited in the body.

Watermelon seeds are also beneficial to health. They contain B Vitamins; incredibly bio-available iron and zinc; magnesium; omega 6 fatty acids; and the cardiovascular system supporting amino acid arginine. They also contain lysine, tryptophan, and glutamic acid.

The nutrient content makes watermelon one of the healthiest foods available to us. Although a ripe watermelon contains sugar, the fruit has a law glycemic index which means that it will not cause rapid spikes in blood glucose levels. Some animal studies suggest that watermelon juice may even have a positive effect on blood sugar metabolism.  

 

Watermelon is considered to be a natural diuretic. It helps increase the urine flow, but unlike caffeine it does not put any strain on the kidneys. Moreover, watermelon helps the liver process ammonia.

Watermelon is a good source of amino acids cystein, glutamate and glycine that are necessary for the synthesis of glutathione. Glutathione is the body own antioxidant, detox agent and immune system modulator. Glutathione helps the body effectively excrete mercury, aluminum and pesticides, and improves the efficacy of vitamins C and E in the body.

When fully ripe, watermelon is an alkaline-forming fruit. This fact alone makes watermelon incredibly beneficial to health as diseases such as cancer can only thrive in an acidic environment.

By Dominique Allmon

 

Dominique Allmon©2022

 

*This information is for educational purpose only. It is not meant to diagnose or cure a disease.   

Pan De Muerto

PAN DE MUERTO

The best-known food associated with Day of the Dead is this slightly sweet and fragrant loaf. Typically formed into a round and decorated with additional dough rolled out to resemble bones, it is offered on altars for returning spirits as well as consumed by anyone involved in the holiday celebration. I asked a Santa Fe friend, Bill Ackerman, for his recipe because it’s the best I’ve tasted in either the United States or Mexico. Here’s his wonderful rendition, enhanced with anise oil and orange oil, which add much more flavor than the often-called-for aniseed and orange zest. All are available from online sources.

Makes 1 large round loaf, enough for 8 to 12 people

BREAD DOUGH

• 4 to 4½ cups all-purpose flour
• 1 cup granulated sugar
• ½ teaspoon table salt
• 2 packages instant dry yeast
• ½ cup water
• 2 large eggs
• 4 large egg yolks
• 2 tablespoons orange blossom water
• 1 teaspoon orange oil
• ½ teaspoon anise oil
• 1½ sticks (12 tablespoons) unsalted butter, melted and cooled but still liquid Additional butter for greasing bowl

GLAZE

• 1 large egg
• 2 tablespoons cold water
• ½ cup granulated sugar

• 
  

METHOD:

• For bread dough, first sift together 3 cups of flour with sugar and salt. In bowl of a stand mixer with paddle attachment, combine yeast, water, eggs, egg yolks, orange oil, orange flower water and anise oil. As soon as it’s blended together, pour in melted butter and continue mixing until completely blended. With mixer running, gradually add sifted dry ingredients ¼ cup at a time. Switch to the mixer’s dough hook. Add additional flour, ¼ cup at a time, allowing each addition to be incorporated, and scraping down the sides of the bowl with a rubber spatula as needed. Add flour only until dough comes away from sides of mixer bowl and forms a ball around dough hook. Knead in mixer for 6 minutes, adjusting the speed to ensure hook is kneading dough rather than just pushing ball around bowl. Slower is usually better. The dough should become very soft, smooth, and not sticky.Place dough in large buttered bowl, cover tightly with plastic wrap, and set aside to rise in a warm spot until doubled in size. This can take several hours. Punch down dough. Pull off ¾ cup dough to decorate top of loaf later, wrapping tightly in plastic and placing it in the refrigerator. Form remaining dough into a very tight ball. Place dough ball on parchment paper on a baking sheet, cover with a damp towel, and let rise in a warm spot until doubled in volume. Allow a couple of hours again. Patience here is key to a light, soft crumb.
• Place oven rack in lower third of oven. Preheat oven to 375° F.Shortly before the dough has fully risen, remove the reserved dough from the refrigerator to make the decorations. Remove a small piece and shape into a 1-inch ball. Flatten bottom and place this gently on top center of the bread. Roll out remaining reserved dough into a cylinder and cut it into 8 pieces. Form each piece into a bone shape. Carefully place bones on dough in whatever pattern strikes your fancy.
• Mix glaze, combining egg and water in small bowl. With pastry brush, apply a very light of coat of glaze over dough and decorations. Use only about half of glaze. The lighter the coat, the more delicate the crust. You will need to apply more halfway through baking. Sprinkle sugar evenly over entire surface, saving a little for the second glaze.
• Bake bread for 10 minutes. Reduce oven temperature to 350° F and bake for an additional 10 minutes. Briefly remove bread from oven, apply egg wash to any unglazed surfaces created by expansion of dough, apply sugar to those surfaces, and return to oven. Bake for another 20 to 25 minutes, until internal temperature of bread, measured on an instant-read thermometer, is 185° F. If browning too quickly, place a sheet of foil on top of loaf for the last few minutes of baking. Cool pan de muerto on a baking rack. Serve in wedges or simply pull loaf apart and enjoy in good company! 

 

 Happy Halloween! Happy Dia de los Muertos!

*Recipe source here