Uncategorized

Thyroid Health Lecture

On Thursday, May 30, I co-presented with Patty Shipley, our Naturopath, on the common causes of chronic fatigue.  Patty’s talk covered some of the unusual layers that patients and their doctors may be unaware of, and I took a deep dive on thyroid imbalance since that is one of the most common layers to chronic fatigue in our practice.

Our goal in lecturing was to help patients who have already addressed the more easily identified layers (such as healthy diet, exercise, sleep) to move forward with some more advanced information. Feedback on our talk ranged from “most was way over my head” to “wonderful lecture with lots of great, new info” and “please allow more time on these complex topics!”. Clearly, in future lectures, we should cover the basics before moving into the more advanced information and stick to one main topic.  We appreciate those who attended and their willingness to share input!

For those of you who wanted access to the information presented, here are links to my presentation and handouts. Patty’s presentation on Common Causes of Chronic Fatigue and her handouts can be found here.

Let us know if you have questions or additional feedback!  We’re busily planning upcoming events with all your feedback taken into consideration.

Click Here for the Thyroid Lecture Powerpoint Presentation

Handout from the lecture:

Tips for a Healthy Thyroid

Uncategorized

Common Causes of Chronic Fatigue

On Thursday, May 30, I co-presented with Kelli Cuda, our Functional Medicine Nurse Practitioner, on the common causes of chronic fatigue.  My talk covered some of the unusual layers that patients and their doctors may be unaware of, and Kelli took a deep dive on thyroid imbalance since that is one of the most common layers to chronic fatigue in our practice.

Our goal in lecturing was to help patients who have already addressed the more easily identified layers (such as healthy diet, exercise, sleep) to move forward with some more advanced information. Feedback on our talk ranged from “most was way over my head” to “wonderful lecture with lots of great, new info” and “please allow more time on these complex topics!”. Clearly, in future lectures, we should cover the basics before moving into the more advanced information and stick to one main topic.  We appreciate those who attended and their willingness to share input!

For those of you who wanted access to the information presented, here are links to my presentation and handouts. Kelli’s presentation on Thyroid Imbalance and her handouts can be found here.

Let us know if you have questions or additional feedback!  We’re busily planning upcoming events with all your feedback taken into consideration.


Click here for the Powerpoint presentation

Handouts from the lecture:

Tips for Improving Energy

What Every Patient Should Know about Lab Testing

 

 

Leaves of Life Practitioners, Uncategorized

Meet Dr. Emily Roedersheimer, DO, IFMCP

Hi. I’m Dr. Emily Roedersheimer, DO but that’s a mouthful so please call me “Dr. Emily”. I had been a board-certified family physician in the Columbus area for more than a decade when my career path took a change. Now, I am thrilled to be practicing functional medicine and helping people reverse or greatly improve their chronic medical conditions. Let me tell you a little bit about how I got where I am today.

I was originally drawn to medicine through my own life experiences. When I was 10 years old, I was diagnosed with Juvenile Rheumatoid Arthritis. After years of medications, injections and frustration, I came upon an article by Dr. Mark Hyman that discussed functional medicine and how it can reverse such conditions. The article talked about how the food we eat can either help us heal or harm us, and the impact of lifestyle choices on our health. By starting an anti-inflammatory diet and following other functional medicine principles, I was able to eliminate all of the prescription medications and am now in remission. Being a patient for many years myself, I can relate to how scary it can be to suffer from a chronic medical condition.

Discovering that it was possible to reverse an autoimmune condition in this way, I wanted to learn what other benefits functional medicine had to offer, and how I could spread this knowledge to others. I was on a mission! So, I started my training through the Institute for Functional Medicine and have received my certification (IFMCP) after years of hard work. I’m also presently in The Kalish Institute Mentorship Program with Dr. Dan Kalish to continue my learning.

Functional medicine sees the patient and provider relationship as a partnership. Much of the healing comes from lifestyle changes incorporated by the patient (with some guidance along the way) – including nutrition, stress reduction, exercise and sleep. These lifestyle habits are the foundation of health and once this foundation is strong, the body can heal and remain healthy.

Whether you have symptoms that cannot be explained after visiting multiple specialists, or have been properly diagnosed but prefer to use lifestyle changes rather than multiple medications, I applaud you for also finding your way to functional medicine.  I take immense pleasure in working to create health and wellness in the lives of my patients and want to help you as well. I will individualize your care based on your life circumstances, medical history, genetics and specialized lab test results. As your functional medicine physician, I want to collaborate with you and guide you in taking a lead role in improving your health and finding wellness again.

I’ve been blessed with an amazing husband and two wonderful boys. I love spending time with them, walking our dog, working out, traveling and reading (Harry Potter anyone?). Since discovering functional medicine my love of learning has been reinvigorated, so you can often find me listening to a podcast or reading the newest research that’s come out. And last but not least, I really enjoy clean cooking (especially if I can get my kids involved) and have been told I make a mean guacamole! I look forward to partnering with you on your path to wellness!

Education and Newsletters, Kelli Cuda, Masters in Science, Family Nurse Practitioner, Uncategorized

Thyroid Health Uncovered

What is the Thyroid Gland?

The thyroid gland is a butterfly-shaped endocrine gland that sits just below your Adam’s apple. It is a master gland that secretes hormones and is responsible for regulation of metabolism, growth and development, and influences nearly every physiologic process in the human body. When thyroid levels are out of balance, so is our health and well-being.

How Does the Thyroid Gland Work?

In order to create balance, the thyroid communicates with two other glands in the brain, the hypothalamus and the pituitary gland. The hypothalamic-pituitary-thyroid axis (HPT axis for short) aka thyroid homeostasis, is an entire neuroendocrine system responsible for the regulation of metabolism. One might imagine the hypothalamus as the person who regulates the thermostat. It releases Thyrotropin-releasing hormone (TRH) and tells the pituitary gland where the thyroid should be set. The pituitary gland (the thermostat), then releases Thyroid stimulating hormone (TSH) to the thyroid gland, which acts as the furnace, producing thyroid hormones, Triiodothyronine (T3) and Thyroxine (T4). Thyroid hormones are like heat. When there is enough heat, the thermostat turns off, the room cools (thyroid hormone levels drop) and the process starts again as a negative feedback loop.

The thyroid gland itself uses iodine to produce the two main hormones, T4 and T3. The thyroid produces 80% T4 (inactive) and 20% T3(active). The body must convert the inactive hormones into an active, unbound, usable form.  Certain conditions, factors, and nutrients must be present, not only for the thyroid to produce these hormones but for this conversion to take place.

What Are Symptoms of a Malfunctioning Thyroid?

A wide array of symptoms can stem from either an under or over-functioning thyroid gland. Nearly every system in the body can be impacted so symptoms should not be ignored.

 

How to Treat a Thyroid Disorder

Often times when a thyroid condition is diagnosed, little is done to determine the underlying insult to this essential “master gland” of our body. Rather, treatment often stops at replacement hormones without determining where the imbalance has occurred. Simply replacing hormones, does not address the immune system dysregulation, which is often the root cause. Some considerations in a thorough work-up include;

  1. A FULL thyroid panel. Many times, only TSH, T3, and T4 are tested.  A full panel would include the following markers: Free T3, Free T4, Total T4, TSH, Anti-thyroglobulin Ab, Anti-TPO Ab, Thyroglobulin, Thyroxine-Binding Globulin (TBG) and Reverse T3
  2. Thyroid lab ranges vary. “Normal” can be a wide range with optimal functioning in a narrower window.
  3. Assess for specific nutrients that facilitate thyroid health
  4. Assess for potential factors (lifestyle, toxins, medications, etc.) that inhibit thyroid
  5. Heal the gut! Over 70% of the immune system originates in the gut. Gut bacteria also assist in hormone conversion
  6. Determine the most appropriate replacement hormone based on the patient’s specific needs

Want to optimize your thyroid and overall health? Kelli is currently accepting new patients. Call us to schedule! (614) 888-HERB (4372).

 

About Leaves of Life, Kelli Cuda, Masters in Science, Family Nurse Practitioner, Uncategorized

Meet Kelli Cuda, Masters in Science, Family Nurse Practitioner

Hi, I’m Kelli Cuda, a Family Nurse Practitioner that is beyond thrilled to begin my work at Leaves of Life, one of the most well-established healing clinics in the Columbus area. My journey all started as a student nurse at The Ohio State University Medical Center.  I quickly realized that I was on the right path when I looked forward to sitting at my patient’s bedside all day and learning more about their story. I received my BSN at OSU and worked ten years in critical care. Ten years and two kids later, I returned to graduate school to fulfill my longtime goal of becoming a nurse practitioner. In 2014, I had the pleasure of working alongside an amazing medical team at a large family practice. During this time, I cared for patients of all ages and ailments. I was pleased to have the opportunity to initiate real change using an integrative, patient-centered approach.

As much as I have gained from the immeasurable experience in healthcare, both academically and at the patient’s bedside, it is my own personal health journey that defined my path in functional medicine. During my last year of graduate school, I became ill. Suffering from a wide array of symptoms and seeing six specialists within a year, I was eventually diagnosed with Lyme disease. This diagnosis however was disputed between different disciplines and I was once again, left without a clear path. This led me to search for answers in an effort to regain my health. I attended a conference through Institute of Functional Medicine at the Cleveland Clinic. I left feeling inspired and hopeful. This was the start of my journey in this field of medicine and I haven’t stopped learning since. I am currently completing my post-master’s certificate in functional medicine.

Today I hold close not only the valuable professional and life experiences I have gained over time, but my internal desire to become part of the exciting and evolutionary change in healthcare. It is my desire to sculpt the paradigm of healthcare through education, prevention, and wellness. My love for this chosen path is driven by the new-found energy and excitement patients experience when they are given the tools to heal.

I have a loving husband of almost twelve years and three beautiful kiddos. My side job is their personal uber driver and lover of all their sports and recreation. Our community is everything. I find peace in my faith and always…on the lake. My personal hobbies include working out, traveling, and spending quality time with friends and family.  I still love to choreograph a good dance routine, sleep in whenever I can, and belt a tune like Beyoncé (my kids think it’s hysterical). I believe balance is key and laughter IS the best medicine.

How Can I Help You?

At Leaves of Life, I’ll help you better understand your health and how to move it in the right direction. I strive to improve whole body wellness by identifying the root cause of inflammation or imbalance. Every patient is unique and biochemically diverse and therefore a comprehensive history is essential. We review symptoms, conduct a thorough medical/surgical/family history, review lab work and other diagnostics, discuss lifestyle (including nutrition, stress, sleep hygiene, toxic burden, etc.), and physical exam. I will work alongside your primary care physician and communicate identified imbalances based on my extensive work-up and make suggestions accordingly. I believe in collaboration and value the importance of integrating traditional medicine with functional medicine. It is an extension of evidenced-based practice that allows us to treat more than just the symptoms by treating our patients just as uniquely as they were created.

If you’d like to take charge and work toward your best health yet, I’d love to partner with you and your primary care physician on your journey!

Continue reading “Meet Kelli Cuda, Masters in Science, Family Nurse Practitioner”

Keto Dairy Free, Uncategorized

Salted Chocolate Macadamia Fat Bombs

Photo & recipe courtesy helloglow.com

Ingredients:

  • 3/4 cup roasted, unsalted macadamia nuts
  • 2 tsp avocado oil or macadamia nut oil
  • 1 ounce unsweetened chocolate, chopped
  • 2 tbsp coconut oil
  • 1/4 cup powdered erythritol sweetener
  • 2 tbsp cocoa powder
  • 1/2 tsp vanilla extract
  • 1/8 tsp fine sea salt
  • Flaked sea salt, for garnish

Instructions:

  1. Line a standard 12-cup muffin pan with 10 parchment paper cupcake liners or silicone liners. Set aside 10 of the macadamia nut halves for garnish.
  2. Grind the remaining nuts in a food processor or blender until they resemble coarse crumbs. Add the avocado oil and continue to process until the mixture becomes a smooth butter.
  3. In a heatproof bowl set over a pan of barely simmering water, combine the macadamia nut butter, chocolate, and coconut oil. Stir until melted and smooth.
  4. Whisk in the sweetener, cocoa powder, vanilla extract, and fine sea salt. Divide the mixture evenly between the prepared cups, filling each one about one-third full. Refrigerate for 15 minutes, then gently press a macadamia nut half into the top of each cup. Sprinkle lightly with flaked sea salt.
  5. Refrigerate until firm, about 1 hour. Store in the refrigerator for up to 2 weeks.

Tips:

If you want these fat bombs to be a little firmer and able to stay out of the fridge for a few hours, replace the coconut oil with 1/2 ounce of cacao butter. They will travel much better.

Keto Dairy Free, Uncategorized

Buttermilk Keto-Cakes

Photo & recipe courtesy thecastawaykitchen.com

Ingredients:

  • 1 cup full fat canned coconut milk
  • 1 tbsp coconut vinegar (or apple cider vinegar)
  • 4 large eggs, separated
  • 1/4 cup + 1 tbsp coconut flour (5 tablespoons)
  • 1 tbsp golden flax meal
  • 1/8 teaspoon fine Himalayan salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • Ghee or coconut oil for cooking

Instructions:

  1. Measure out the coconut milk and add the vinegar to it. Set aside.
  2. Put the egg whites in the bowl of your stand mixer. Mix with the whisk attachment on medium speed until the egg whites become thick and begin to stiffen, about 5 minutes. They should look like clouds and cling to the whisk, with soft peaks, but not be completely stiff like merengue.
  3. Set a skillet or griddle to heat on the stove over medium heat.
  4. In the meantime, sift together the coconut flour, baking powder, salt and cinnamon in a large bowl.
  5. Whisk in the flax meal.
  6. Stir the egg yolks into the buttermilk and then slowly add that to the dry mix while you whisk until fully combined.
  7. Let the flour mix sit until the egg whites are ready.
  8. In this time the flour mix will become very thick. If it doesn’t add in coconut flour by the tsp (1-2 usually) to the batter until it does thicken.
  9. Fold the egg whites into the flour mix until fully combined. To do this, empty half the bowl of egg whites into batter and use a spatula to mix it in, in a folding motion, from the bottom of the bowl, bringing the batter over the egg whites and in. Do this until fully incorporated, then add and repeat with the remaining egg whites.
  10. Brush the griddle with fat. Use 1/4-1/3 cup to measure out the batter for each pancake.
  11. Cook 2-3 minutes a side. Flip when the edges are dry.
  12. Serve hot with your favorite add-ons!
Keto, Uncategorized

Roasted Brussels Sprouts w/Pecans and Gorgonzola

Photo & recipe courtesy kalynskitchen.com

Ingredients:

  • 1 – 1/2 lb. fresh brussels sprouts
  • 1/2 cup chopped pecans (more or less to taste)
  • 4 tsp olive oil, plus a bit more to brush the baking sheet
  • salt and fresh ground black pepper to taste
  • 1/4 – 1/2 cup crumbled Gorgonzola cheese
  • If not using Gorgonzola, you can toss hot Brussels sprouts with 1-2 tbsp butter.

Instructions:

  1. Preheat oven to 350F/175C. Brush roasting pan or dish with a small amount of olive oil, using a pastry brush or paper towel.
  2. Trim ends of Brussels sprouts if needed, then cut each lengthwise into fourths or halves if they’re small. Don’t worry if some leaves fall off, because the loose ones will get a bit more crispy when they roast and add a lot of flavor.
  3. Chop pecans with a knife and measure out desired amount.
  4. Put Brussels sprouts and chopped pecans into a plastic bowl, then toss with olive oil and season with salt and fresh ground black pepper to taste. (I use a generous amount of salt and pepper since there’s no other seasoning.)
  5. Arrange Brussels sprouts and pecans on roasting pan, making a single layer as much as you can. Roast for 30-35 minutes, or until the sprouts are tender and starting to brown on the edges. I stirred several times so different sides of the Brussels sprouts would get browned.
  6. Toss hot Brussels sprouts and pecans with Gorgonzola (or butter) and serve hot.
Keto, Uncategorized

Chocolate Chip Keto Cookies

Photo & recipe courtesy gnom-gnom.com

Ingredients:

  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1 tbsp konjac powder (i.e. glucomannan) arrowroot powder, or more coconut flour
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum
  • 2/3 cup grass-fed unsalted butter at room temperature
  • 7 tbsp golden erythritol to taste
  • 1 tsp blackstrap molasses (optional)
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2/3 cup Lily’s Sweets dark chocolate bar broken up (or chips)
  • 1 cup coarsley chopped pecans
  • flakey sea salt to garnish

Instructions:

  1. Add almond flour, coconut flour, konjac powder (or arrowroot/more coconut flour), salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
  2. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and molasses (optional), and continue to cream until light and fluffy (about 8 minutes).
  3. Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth).
  4. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
  5. Fold in chocolate and pecan bits. Cover with cling film and refrigerate for 1 hour.
  6. Preheat oven to 350°F/180°C and line a baking tray with parchment paper
  7. Divide cookie dough into 18 rounds for 3 1/2-inch cookies (or 12 for jumbo style), and flatten them slightly. The cookies will spread somewhat during baking, but you still need to pre-shape them slightly (i.e. the more you pre-flatten them the more they’ll spread = crispier cookies, so if you like them cakier, don’t flatten too much).
  8. Place cookie dough on the prepared baking tray. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, flipping tray around 180° half way through.
  9. Garnish with flaky sea salt and allow the cookies to cool completely on the trays (sugar alcohols can take a few hours to crisp up, so don’t despair!). Store in an airtight container for three to four days.

Tips:

The shaped dough can be frozen for up to 3 months, and the cookies can be baked straight from the freezer (just add 2-3 minutes more to the baking time).

Want to explore possible substitutions for the flours and sweeteners? Visit www.gnom-gnom.com.

 

Keto, Uncategorized

Rainbow Cauliflower Crust Pizza

Photo & recipe courtesy www.gimmedelicious.com

Ingredients:

  • 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
  • ¼ cup shredded Parmesan cheese
  • ¼ cup mozzarella cheese
  • 1 egg
  • ¼ tsp salt
  • ½ tsp garlic powder
  • ½ tsp basil or rosemary minced (or dry)
  • ½ tsp oregano minced (or dry)
  • 1/2 cup marinara sauce
  • 1 cup mozzarella cheese
  • 1 cup diced bell peppers yellow, orange, red, green, or any combo of your choice
  • 1/2 cup broccoli florets
  • 1/2 cup diced red onion
  • 1/4 cup canned corn (optional–not Keto or Paleo)
  • 1/2 cup tomatoes diced

Instructions:

  1. Preheat oven to 500 degrees F.
  2. Remove the stems from the cauliflower and cut into chunks. Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don’t have a food processor, you can use a cheese grater or chop it very finely.
  3. Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (don’t rush this step). After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as humanly possible.
  4. Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.
  5. Bake the crust for 10-15 minutes (depending on your oven), or until the crust is golden and crispy.
  6. Remove from the oven and top with pizza sauce then cheese then chopped veggies.
  7. Place the pizza back in the oven and bake for another 12-15 minutes.

Want discounts and tips for healthy living? Sign up for our newsletter!