Honest-to-goodness the absolute most effective thing you can do to clear your skin internally is to remove dairy from your diet. With the exception of ghee, dairy often contains inflammatory substances that clog pores contributing to acne. Dairy also causes your skin to produce excess oil leading to more clogged pores, more acne, more inflammation.
The second most important thing is to avoid gluten. Gluten causes damage and inflamation in the small and large intestines. Gut problems can increase systemic inflammation and deplete your antioxidant reserves; indirectly inflamming and damaging your skin.
INFLAMMATION CAUSES ACNE, AGING AND WRINKLES
The large intestine is responsible for absorbing 90% of our water intake. When we eat something we’re allergic to and for most Americans that is dairy and wheat, our small and large intestine creates mucous to protect the body from absorbing the allergen. Over time, our large intestine can becomes coated with this mucous, making it hard to absorb the water and nutririents it’s intended to do. Colon hydrotherapy and internal cleansing products helps to remove this waste, clearing the skin much faster.
We are huge fans of the Osmosis Harmonized Water Skin Perfection, a few squirts a day in your drinking water clears blemishes, aids in rosacea recovery, balances skin inflammation and detoxes the skin of eczema and psoriasis.
Suffer from Eczema?
Our clients have had great success relieving their symptoms by eliminating rice, wheat and oats from their diet and using Osmosis MD Rescue and Restore for home care. The “secret” ingredient is Trioxolane, a specialized extract of sweet wormwood, has a remarkable ability to neutralize toxins, calm inflammation, activate epidermal wound repair, minimize the appearance of pores and age spots (an effect that lasts even after use is discontinued), and dramatically improves skin texture.
A RECIPE WE LOVE...
Wild Salmon with Collard Greens
We love the flavors in this dish. The turmeric and nutmeg are the perfect compliment for each other while the coconut milk maintains the velvety texture of the fish. Turmeric is the rockstar anti-inflammatory of the spice world and ginger enhances its absoprtion. Salmon is well known for it's skin beautifying benefits and fermented Apple Cider Vinegar is the executioner of candida. Collard greens pull out excess hormones from the fat cells and the omega rich fats found in coconut milk are essential to losing excess belly fat.
- 1 ½ tsp ground turmeric
- 1 ½ pounds wild salmon filet, skinless and boneless
- ¼ cup apple cider vinegar
- 4 dried red cayenne chiles, stems discarded, ground (chile de arbol are our favorites, but feel free to adjust to your spice level)
- 1 tsp Himalayan salt
- 3/4 tsp ground nutmeg
- 1 medium-size bunch fresh collard greens
- 2 tbls coconut oil or avocado oil
- 6 large garlic cloves, finely chopped
- an inch of freshly grated ginger
- 1 can (13.5 to 15 ounces) full fat, unsweetened coconut milk
- Sprinkle both sides of fish with the turmeric, set aside.
- Combine the vinegar, chiles, salt and nutmeg in a small bowl, set aside so the flavors can blend.
- Fill up a medium sized bowl with cold water. Take a leaf of collard green and cut along both sides of the rib, discarding it. Repeat with the remaining leaves. Stack the leaves, one on top of each other, and roll them into a tight log. Thinly slice the log crosswise; you will end up with long slender ribbons. Dunk the ribbons into the bowl of water to rinse off any grit, drain in a colander.
- Heat the oil in a large skillet over medium high-heat. Add the salmon filet. The sear will turn the salmon light brown on the underside, about 2 minutes. Turn it over and repeat with the second side, about 2 minutes. Transfer the fish to a plate.
- Add the garlic and ginger to the skillet and stir-fry until aromatic, about one minute.
- Pour the vinegar mixture into the skillet and stir to mix with the garlic. Simmer, uncovered, stirring occasionally until fragrant, about 2 minutes.
- Add the collard green ribbons and stir to coat them evenly with the liquid. Pour ½ cup of water into the skillet. Cover. Lower the heat to medium. Stir occasionally, until the greens are tender, 5 - 8 minutes.
- Uncover. Stir the coconut milk into the collard greens and come to a boil. Add the seared salmon, basting it to make sure it continues to poach. Cook, uncovered, occasionally basting the fish, until it barely starts to flake, 3 to 5 minutes.
- Transfer the fish and collard greens to a serving plate. Let the sauce boil, uncovered, stirring occasionally until it thickens, 3 to 4 minutes. Pour sauce over the salmon.