The MTHFR Gene Mutation

Mitigating the MTHFR Gene Mutation

By Caroline and Audrey

The MTHFR gene encodes the enzyme MTHFR, which plays several key roles in the human body’s processes. Firstly, the MTHFR enzyme adds a methyl group to folic acid converting it to its active form, methyl-folate, which the body can then use efficiently. For people with an MTHFR gene mutation, eating folate (Vitamin B9) rich foods such as avocado, almonds, sunflower seeds, asparagus and artichokes is recommended. However, in order for the folate to be used optimally in one’s body, one needs vitamin B12 which is found in grass-fed meats, organ meats, fish, eggs and cheeses (preferably organic).  Rather than taking a folic acid supplement, an artificial form of folate, it is more beneficial to incorporate dark leafy greens on a daily basis as they consist of methylated forms of folate. Methylation helps regulate the body’s immune system, inflammation, toxins/heavy metals, liver function,  DNA cell regeneration and repair. Consequently people with the MTHFR gene mutation are susceptible to a number of diseases. MTHFR also plays a role in detoxification and people with this gene mutation often have a harder time eliminating toxins from their body and, therefore, should especially make an effort to avoid toxins — whether in food, beauty, or cleaning products. (That is why we prefer Meyers). It is also helpful to detox the body through exercise, dry-brushing and sauna-use. As Cameron Diaz advocates, one should “sweat like a fire hydrant” daily to let out the toxins in one’s body. Even after a few days of applying these new techniques, one should have clearer skin and feel energized. Happy rejuvenation!

Go(a)t Milk?

Go(a)t Milk?

Yes, we love the tangy, grassy taste of goat cheeses, but it’s not only the taste that we love. Compared to cow’s dairy, eating goat’s dairy is more beneficial.

Goat’s milk has smaller fat globules which result in a smaller and softer curd, something that digestive enzymes can break down easily and efficiently. The larger fat globules and agglutinins, fat globule clusters, in cow’s milk cause gut irritation, inflammation and mucous buildup. Goat’s milk has higher levels of short- and medium-chain fatty acids, which are also easy to digest. They provide a quick source of energy and are immune-enhancing. They have even been used to inhibit candida infections.

Moreover, many people who are allergic to cow’s dairy, having a physical reaction to one or more of its proteins such as alpha S1-casein, can tolerate goat’s dairy. Alpha S1-Casein is a major contributor to allergy, and its structure is similar to gluten, a grain which damages the gut and intestinal lining. Fortunately, goat’s dairy only has trace amounts of this protein and higher amounts of B-casein and alpha-S2 casein. Cow’s dairy also contains B-lactoglobin, a protein which is not found in human milk. For this reason, many people, as babies and young children, develop allergies to cow’s milk, a milk very different from that of humans. On the other hand, the structure and chemical makeup of goat’s milk is more similar to human milk. Some people have low levels of lactase, an enzyme responsible for the digestion of lactose, the sugar in milk, and as a result, they are “lactose intolerant.” Nonetheless, many people who suffer from lactose intolerance can tolerate goat’s dairy as it contains less lactose.

In addition, goat’s milk is very nutritious and has been traditionally used to treat ulcers, nerve damage and malnourishment.  Compared to cow’s milk, goat’s milk has a higher concentration of calcium, magnesium, phosphorus, B vitamins, and linoleic and arachidonic acids, essential fatty acids. More specifically, one cup of goat milk has about 35% of one’s daily calcium needs. Though goat’s milk has less fat and fewer calories than cow’s milk, it was found that over a 5-month period, children who drank goat’s milk were taller and healthier; they had higher skeletal mineralization and blood serum contents of vitamin A, calcium, thiamin, niacin, hemoglobin and riboflavin.

Unfortunately, cow’s milks is often filled with artificially added hormones, such as bovine somatotropin, which irregularly and unnaturally increase milk production. Milk from cows treated with rBGH have high levels of IGF-1 which, according to the American Cancer society, contributes to tumor and cancer development. Unlike cow’s milk, goat’s milk is naturally homogenized, and the fat molecules don’t need to be equally distributed. As cow’s milk is homogenized, fat cells break and release xanthine oxidase, a harmful free radical which causes DNA mutations.

Lastly, goats are environmentally friendly and require less land and food than cows as about 6 goats need as much space as 2 cows.

We hope this was helpful! We encourage you to try some goat cheeses, probiotic goat kefir, and sheep and goat yogurt. Also, enjoy some of our tasty recipes made with these ingredients.

All the best,

Audrey and Caroline