Dr. Katrina Traikov ND

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Health Articles

  • St. John’s Wort, Not just for Depression June 21, 2016

    What it looks like; When it blooms St. John’s wort or Hypericum perforatum is a shrubby perenial that can grow up to 80 cm tall. It has bright yellow flowers with five petals, and oil glands on the underside of its petals and leaves. The oil is reddish-purple in colour. The aerial parts – leaves, stem and flowers – are used in herbal medicine. St. John’s Wort blooms in early to mid July. It’s harvested while it flowers or shortly before. If it is harvested later (eg. in the fall) higher amounts of resin can result in nerve sensitivity, and …

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  • Gluten 11 Sneaky sources of Gluten and what to do instead June 13, 2016

    (Or, how to host someone with gluten sensitivity) If your friend tells you they’re gluten-free you might wonder – what’s gluten? What do I cook for them? What’s OK for them to eat? I hope this article is helpful to you. You may also want to ask them directly. If you’re gluten-free, I hope this list of sneaky sources of gluten can help speed your learning curve. In order for something to be labeled as gluten-free in Canada it must contain less than 20 parts per million of gluten. Also, in Canada, food products will typically be labelled with “gluten-free”, “contains wheat” or …

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  • How to go gluten-free without breaking the bank  June 6, 2016

    Note: Most of these strategies can apply to eating healthier for cheaper in general. However, just because something’s gluten-free doesn’t mean it’s healthy. Going gluten-free can be an opportunity to re-evaluate your idea of food. 1) Imagine a world without bread The standard North-American diet can be very bread-centred. (eg. wraps, sandwiches, bread and butter). And, many gluten-free products like breads and pastas are expensive, and are just as processed as products containing gluten. What would you enjoy eating if you couldn’t eat bread? Soups, stews, smoothies, bacon and eggs, stirfrys with rice, homemade seasonings or sauces, using leaf lettuce as a “bun” for …

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  • gluten-free diet You’re Gluten-Free – Now what? May 30, 2016

    If you’ve been diagnosed with Celiac disease or gluten sensitivity You may find yourself wondering – what can I eat? Or thinking – that sounds complicated. . . You may also wonder if you’ll turn in to one of those “health nuts”, or if your dietary restriction will leave you lacking or deficient in something. You might think – shopping is going to take forever, and what if I forget my glasses? Am I going to spend all my time reading ingredient lists or wondering if I can safely eat something? Am I going to be stuck breaking the bank for bricks …

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  • Celiac Celiac disease  May 23, 2016

    Health Canada recognizes Celiac disease as one of the most common chronic diseases world-wide Celiac disease is much more common that we previously thought. It affects 1 in 133 Canadians. But, up to 90% of those with Celiac disease don’t know they have it. That’s a problem because there are long term health consequences when someone who’s celiac continues to eat gluten. Celiac disease can affect people at any age – not just kids. It’s more common in relatives of those with Celiac disease, and, it occurs twice as frequently in women than men. Unlike an anaphylactic food allergy, the immune reaction Celiacs experience when they eat …

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    Any information presented here is provided for educational purposes only and is general in nature. It is not intended to be health advice for any individual. Please speak to your health provider before making any changes – dietary, lifestyle or otherwise - for direct and individualized advice. As information changes constantly, the accuracy and completeness of any information presented here cannot be guaranteed. Access of the information presented is solely at your own risk. It will be assumed that access indemnifies Valley Naturopath and any person involved in the preparation of the information presented here from any and all injury or damage arising from such use.